Addition effect of roasted burdock powder on melting and crystallization behavior of cocoa butter equivalent.

Ryo Umebayashi

Presentation information

3）Science on lipids, fats and oils, nutrition, health function and foods

Oral Presentations

Session 3-3

Tue. Sep 3, 2024 1:00 PM - 3:30 PM Room D (Bldg.4, 2F)

Chair:Kanji Aoyagi：1:00 - 2:15 PM
Chair:Hironori HONDOH2:15 - 3:30 PM

2:00 PM - 2:15 PM

[OP71] Addition effect of roasted burdock powder on melting and crystallization behavior of cocoa butter equivalent.

*Ryo Umebayashi¹, Takayuki Murakami², Ryo Hirao², Haruhiko Koizumi^1,3, Satoru Ueno^1,3 (1. Graduate School of Integrated Sciences for Life , Hiroshima Univ., 2. Ahjikan Co.,Ltd., 3. School Applied Biological Science, Hiroshima Univ.)

Keywords:Cocoa butter equivalent, Roasted burdock, Altenative foods

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