Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate
نویسندگان
1 MSc. Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2 Associate Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
3 Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
4 Associate Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
doi
10.22101/JRIFST.2015.01.21.347چکیده
The purpose of this research was to produce a chocolate dessert (based on foamed systems) with desirable characteristics. In this study the effect of different concentrations of three proteins including albumin (1, 2, and 3 g), sodium caseinate (1, 2, and 3 g), whey protein concentrate (1, 2, and 3 g) as foaming agents and gelatin (1, 2, and 3 g) as a stabilizer, on sensorial, physical and textural properties of chocolate mousse were evaluated and the correlation between the sensorial parameters were also determined. The results showed that the samples containing 2 g of gelatin had higher acceptance. The density was in the range of 0/721 to 0/927g/cm3. Samples including albumin had lower density than the samples prepared with sodium caseinate and whey protein concentrate. The sample which contained 3 g of gelatin and 1 g of whey protein concentrate showed the lowest gas hold up (6/44), and the sample which contained albumin had the highest of this parameter. The Maximum amount of springiness was 1/09 mm in the sample which contained 3 g of albumin and 3 g of gelatin. The sample which contained 3 g of whey protein concentrate and 3 g of gelatin showed maximum of chewiness (0.178 N.m).
