Results 21 to 30 of about 425,361 (324)

Calorie reduction of chocolate ganache through substitution of whipped cream

Journal of Ethnic Foods, 2017
Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents.
Yu Jin Kim, Suna Kang, Da Hee Kim, Yeo Jin Kim, Woo Ri Kim, Yoo Min Kim, Sunmin Park   +6 more
doaj   +1 more source

Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]

, 2015
Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga), Hasibuan, H. A. (Hasrul), Ijah, I. (Ijah)   +2 more
core   +3 more sources

Learning to Dislike Chocolate: Conditioning Negative Attitudes toward Chocolate and Its Effect on Chocolate Consumption

Frontiers in Psychology, 2017
Evaluative conditioning (EC) procedures can be used to form and change attitudes toward a wide variety of objects. The current study examined the effects of a negative EC procedure on attitudes toward chocolate, and whether it influenced chocolate ...
Yan Wang, Guosen Wang, Dingyuan Zhang, Lei Wang, Xianghua Cui, Jinglei Zhu, Yuan Fang   +6 more
doaj   +1 more source

Tempering of cocoa butter and chocolate using minor lipidic components

Nature Communications, 2021
In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate ...
Jay Chen, Saeed M. Ghazani, Jarvis A. Stobbs, Alejandro G. Marangoni   +3 more
doaj   +1 more source

Physical and sensory characteristics of milk and white compound chocolate added with Asian pigeonwings flower (Clitoria ternatea) [PDF]

E3S Web of Conferences, 2021
Milk compound chocolate and white compound chocolate are confectionery products derived from cocoa that are popular worldwide, while the Asian pigeonwings flower is an herbal plant with the potential to be added to chocolate to increase the functional ...
Lestari Puput Dwi, Kawiji, Yulviatun Anastriyani, Martien Ronny, Muhammad Dimas Rahadian Aji   +4 more
doaj   +1 more source

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Journal of the Saudi Society of Agricultural Sciences, 2019
Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.
Halimatun Sa'adiah Abdul Halim, Jinap Selamat, Seyed Hamed Mirhosseini, Norhayati Hussain   +3 more
doaj   +1 more source

Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat

Prima: Journal of Community Empowering and Services, 2021
Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality. Cocoa is one of the largest commodities from Madiun Regency.
Achmad Ridwan Ariyantoro, Choirul Anam, Raden Baskara Katri Anandito, Danar Praseptiangga, Anastriyani Yulviatun   +4 more
doaj   +1 more source

Using Sound-Taste Correspondences to Enhance the Subjective Value of Tasting Experiences

Frontiers in Psychology, 2015
The soundscapes of those places where we eat and drink can influence our perception of taste. Here, we investigated whether contextual sound would enhance the subjective value of a tasting experience.
Felipe eReinoso Carvalho, Felipe eReinoso Carvalho, Raymond evan Ee, Raymond evan Ee, Raymond evan Ee, Monika eRychtarikova, Abdellah eTouhafi, Kris eSteenhaut, Kris eSteenhaut, Dominique ePersoone, Charles eSpence   +10 more
doaj   +1 more source

Formulation optimization of a sucrose-free probiotic dark chocolate; rheological characteristics and viability of <i>Saccharomyces</i> <i>boulardi</i>. [PDF]

Curr Res Food Sci
Pirouzian HR, Pourjafar H, Ansari F, Armand N, Jafari SM.   +4 more
europepmc   +2 more sources

Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping.

PLoS ONE, 2020
Craft chocolate is a relatively new and fast-growing segment of the American chocolate market. To understand American premium chocolate consumer perception of craft chocolate and desirable chocolate product attributes, we conducted a mixed-methods study ...
Allison L Brown, Alyssa J Bakke, Helene Hopfer   +2 more
doaj   +1 more source