Evaluation of the physical properties of chocolate-like fats processed foods with roasted burdock roots

Ryo Umebayashi

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Mp] Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room M (2F N203)

Chair:Mito Kokawa, Haruhiko Koizumi

5:15 PM - 5:30 PM

[2Mp-09] Evaluation of the physical properties of chocolate-like fats processed foods with roasted burdock roots

*Ryo Umebayashi¹, Takayuki Murakami³, Ryo Hirao³, Haruhiko Koizumi^1,2, Satoru Ueno^1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ. , 2. School Applied Biological Science, Hiroshima Univ., 3. AHJIKAN CO.,LTD.)

Keywords:Chocolate, Burdock, Cocoa butter equivalent, Differential scanning calolimetry

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