Cornet Sweets of Godiva in Japan

Long Chocolate Cornet

Long Strawberry Cornet

Long Lemon Cornet

The price is 518 yen each (tax included).





Banana Peel Flour Make Sugar Cookies Better for You

Banana peels aren’t always destined for the trash or compost anymore. They’re making their way onto people’s plates, replacing pork in “pulled peel” sandwiches and getting fried up into “bacon.” And now, researchers reporting in ACS Food Science & Technology show that incorporating banana peel flour into sugar cookie batter makes the treats more healthful. In taste tests, cookies enriched with some banana peel flour were more satisfying than those baked with wheat flour alone.

Interest in plant-based diets and reducing food waste is increasing, and people want creative ways to use every part of their vegetables and fruits. Banana peels are one such waste that chefs and home cooks have been experimenting with, but these skins are extremely fibrous, making them unpleasant to eat raw. Recently, scientists found that they can grind the peels into a flour that’s rich in fiber, magnesium, potassium and antioxidant compounds. And when small amounts of wheat flour in breads and cakes were replaced with the new flour, the baked goods were more nutritious and had acceptable flavors. However, similar experiments haven’t been widely done with cookies. So, Faizan Ahmad and colleagues wanted to substitute some of the wheat flour in sugar cookies with banana peel flour, assessing the cookies’ nutritional quality, shelf-stability and consumer acceptance.

To make banana peel flour, the researchers peeled ripe, undamaged bananas and then blanched, dried and ground the skins into a fine powder. They mixed together different amounts of the powder with butter, skimmed milk powder, powdered sugar, vegetable oil and wheat flour, creating five batches of sugar cookies, and baked them.

Increasing the amount of the banana peel flour from 0 to 15% in the batches produced browner and harder products, which could be a result of the increased fiber content from the peels. In addition, cookies with banana peel flour were more healthful, having less fat and protein, higher amounts of phenols and better antioxidant activities than the conventional ones. A trained panel determined that cookies with the smallest substitution of banana peel flour (7.5%) had the best texture and highest overall acceptability compared to the other batches. This batch also kept well for three months at room temperature — it tasted the same as the wheat-only versions after the lengthy storage period. Because cookies can be enriched with some banana peel flour without impacting their consumer acceptance, the researchers say this addition could make these baked goods more nutritious.

Source: American Chemical Society





Character 2-layer Cheesecake of Patisserie Pinede in Japan

The price is 2,000 yen (tax included).





Study: A New Low-calorie Sweetener Could Also Improve Gut Health

From the wide variety of sodas, candies and baked goods that are sold worldwide, it’s clear that people love their sweet treats. But consuming too much white table sugar or artificial sweetener can lead to health issues. In the search for a better sweetener, researchers in ACS’ Journal of Agricultural and Food Chemistry now report a low-calorie mixture that is as sweet as table sugar and, in lab experiments, feeds “good” gut microbes.

Artificial sweeteners have exploded in popularity because they let people consume sweets without the calories. However, while they’re considered safe for human consumption, studies in animals and humans suggest that some of them can stimulate appetite, leading to increased food consumption and weight gain, as well as other negative health outcomes. So, researchers have been turning to the study of low-calorie or extremely sweet substances from natural sources as possible replacements. For example, galactooligosaccharides — found in mammalian milk — are low-calorie sugars with prebiotic activity that can be a source of energy for beneficial gut microbes, but they’re not quite sweet enough to replace table sugar. Alternatively, extracts from the luo han guo fruit contain mogrosides — compounds 200 to 300 times sweeter than table sugar. But these extracts sometimes have off-flavors, which can be removed with enzymes. So, F. Javier Moreno and colleagues wanted to take advantage of the best aspects of both natural substances, using enzymes to modify mogrosides while simultaneously producing galactooligosaccharides for a brand-new low-calorie sweetener.

The researchers started with lactose and mogroside V (the primary mogroside in luo han guo fruit). When they added β-galactosidase enzymes, the researchers obtained a mixture that contained mostly galactooligosaccharides and a small amount of modified mogrosides. A trained sensory panel reported that the new combination had a sweetness similar to that of sucrose (table sugar), suggesting it could be acceptable to consumers. In test tube experiments, the new sweetener increased the levels of multiple human gut microbes that are beneficial, including Bifidobacterium and Lactobacillus bacterial species. In addition, increases in bacteria-produced metabolites, such as acetate, propionate and butyrate, indicated that the mixture could potentially have a prebiotic effect on the gut microbiome. The researchers say that the new sweetener holds promise in these initial analyses, and their next step is to more closely study the substance’s impact on human gut health.

Source: American Chemical Society





Lemon Cheesecake with blistered Peaches


160 g almonds
1/2 cup white rice flour
80 g unsalted butter, chopped
2 tablespoons honey
2 peaches, halved and stones removed
2 tablespoons raw sugar


1 cup fresh ricotta
150 g cream cheese
2 egg yolks
1 teaspoon finely grated lemon rind
1 teaspoon vanilla extract
2 tablespoons white rice flour
1/2 cup maple syrup


  1. Preheat oven to 160°C (320°F).
  2. Place the almonds in a food processor and process until fine.
  3. Add the flour, butter and honey and process until a sticky dough forms.
  4. Turn out the dough and press into the base of a 12-cm X 35-cm rectangular loose-based tart tin.
  5. Bake for 20 minutes or until golden.
  6. Remove from the oven and reduce the oven temperature to 150°C (300°F).
  7. Make the filling. Place the ricotta, cream cheese, egg yolks, lemon rind, vanilla, flour and maple syrup in a food processor and process until smooth.
  8. Spread t he filling over the base and bake for 20 minutes or until. just set.
  9. Sprinkle the cut side of the peaches with the sugar and place on a baking tray. Place under a preheated hot grill (broiler) for 5 minutes or until golden and slightly blistered.
  10. Remove the cheesecake from the tin, slice and serve with the peaches.

Makes 6 servings.

Source: Donna Hay

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