Seas get breath of new life - Singapore Polytechnic

More documents

Recommendations

Info

perspectivepure (& sinless!) indulgence title of story/descriptionTan Soon Annwith students.44CHARGING AT THECHOCOLATE FACTORYWhile it seems a simple enough idea to infuseeveryone’s favourite food with a prebioticthat’ll do them good, the initial going was,literally, gritty.“This was the second attempt at infusingchocolates with inulin,” mused Tan, whohas 10 years of background knowledgein chocolates, having organised chocolateworkshops and competitions. “The previousgroup that took up this project managed tomix inulin in powder form directly into thechocolate mixture, but chocolate lovers feltthat that gave it a gritty texture.”The second group of 19-year-olds got aroundthat by dissolving the inulin powder, derivedfrom chicory roots, in water to create a gel,and added this to the fruit puree fillings of thechocolate instead.The praline filling, consisting of the inulingel, fruit puree and white chocolate, had tobe cooked and pasteurised, then poured intoa chocolate cavity and cooled, before it’scovered with a milk or dark chocolate shell.And as if the process wasn’t complicatedenough, the group first had to find a way todissolve, then emulsify the inulin, and thenexperiment with varying proportions untilthey found the optimum percentage of inulinthat would give the best results.“The initial intention was to put as muchinulin as possible into the chocolates,”said Tan.“But the mixture became very viscous andhard to handle. So we had to experimentrepeatedly until we found a balance betweenincorporating as much inulin as possible, andkeeping the chocolate palatable and easyto handle.”The group also spent six months on researchand tests to stabilise the product’s pH value,water activity, viscosity and shelf life.
“VALUE-ADDED PRODUCTS LIKETHESE INULIN CHOCOLATES AREEXACTLY WHAT OUR CULTURENEEDS—THEY’RE A QUICKHEALTH FIX, AND THEY TASTEGOOD TO BOOT. WHAT MORECOULD A CONSUMER WANT?”– Ms PhuaEVEN BETTER THANTHE REAL THINGBut the question on everyone’s lips was: howdo they taste compared to regular chocolate?Even better, claimed the team.“We conducted a blind taste test amongstour lecturers and students, and 60 per centof them preferred the chocolates with inulin,because they found the sweetness just right.Inulin is actually almost tasteless, but for avery mild sweetness. If pressed, 95 per cent ofpeople wouldn’t be able to tell the difference.”Don’t just take their word for it. Thechocolates are now available for purchase fromCacao Gourmet and Premiums, who took overfrom local company Ambrosia Cravings, whichcommercialised the chocolates in September2005. The pralines come in three flavours—passion fruit, mango and strawberry—at $15for a box of nine.“The team worked closely with me, seekingfeedback throughout the process. I wasimpressed at the thorough job they did, rightdown to researching how people normallystore chocolates and extending the product’sshelf life accordingly,” recalled Ms Phua MuiLeng of Ambrosia Cravings then. “It made iteasier to commercialise.”A little flavour to inulin chocolate.R IOT 45
Page 1: iotREVOLUTIONARYIDEASOUT-OF-THE-BOX
Page 4 and 5: iotREVOLUTIONARYIDEASOUT-OF-THE-BOX
Page 6: perspectiveto kill a killertitle of
Page 9 and 10: R IOT 7
Page 11 and 12: Under the MicroscopeWe probed the m
Page 13 and 14: ogressis achievedby thenatewho dare
Page 15 and 16: Progressive Hothouse, Incubators, R
Page 17 and 18: CENTRE FORBIOMEDICAL AND LIFESCIENC
Page 19 and 20: 2 3 4Authentic Local Meals at the P
Page 21 and 22: 9108Local Chocolate Entrepreneur Wa
Page 23 and 24: nreseR IOT 21
Page 25 and 26: Purpleis theNEWGOLDNeed proof that
Page 27 and 28: GOLD RUSH!For jeweller Aspial Copor
Page 29 and 30: “YOU’RE CREATINGSOMETHING OUT O
Page 31 and 32: “WE TAKE CORALS,AND WE GRAFT THEB
Page 33 and 34: REVOLUTIONARYIDEASOUT-OF-THE-BOXTHI
Page 35 and 36: Invasionof theIt is a brave new wor
Page 37 and 38: SPY BOTS AND ROBO TOYSApart from so
Page 39: Designed forLifeWhat is an innovati
Page 42 and 43: perspectivetitle of story/descripti
Page 44 and 45: perspectivepure (& sinless!) indulg
Page 48 and 49: perspectiveand the awards go title
Page 50: perspectiveand the awards go title

Seas get breath of new life - Singapore Polytechnic

Create successful ePaper yourself

Delete template?

Save as template?