인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
초록·키워드
This study aimed to assess the feasibility of chestnut inner shell powder (CISP) as a functional upcycled ingredient in ganache chocolate and to evaluate changes in its quality characteristics according to different supplementation levels. Ganache samples were formulated with 0% (CON), 3% (CISP3), 6% (CISP6), 9% (CISP9), 12% (CISP12), and 15% (CISP15) CISP, and analyzed for physicochemical properties, color, texture profile, and consumer acceptance. As the supplementation level increased, significant changes were observed in both physicochemical and sensory attributes. Moisture content increased, whereas pH decreased. Hunter color values L (lightness) and a (redness) declined, resulting in a darker appearance with a more pronounced green hue. Texture Profile Analysis indicated decreases in hardness, adhesiveness, gumminess, and chewiness, while cohesiveness and springiness increased at higher levels. Consumer evaluation showed that CISP3 achieved the highest scores for appearance, flavor, texture, and overall acceptability. These findings suggest that 3% CISP offers the most favorable balance of physicochemical and sensory qualities in ganache chocolate. The study highlights the potential of chestnut inner shell powder as a value-added upcycled ingredient and recommends further investigation into storage stability and functional enhancement for future commercial applications.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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