EFFECT OF PROTEINS ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE AND GELATIN ON MICROSTRUCTURE AND TEXTURE OF CHOCOLATE MOUSSE

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MIRAB RAZI S.; MOHEBBI M.; HADDAD KHODAPARAST M.H.; KOOCHEKI A.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 87-97

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Information Journal Paper

Title

EFFECT OF PROTEINS ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE AND GELATIN ON MICROSTRUCTURE AND TEXTURE OF CHOCOLATE MOUSSE

Author(s)

MIRAB RAZI S. | MOHEBBI M. | HADDAD KHODAPARAST M.H. | KOOCHEKI A. | Issue Writer Certificate

Keywords

BUBBLE SIZE DISTRIBUTIONQ2

GELATINQ2

EQUIVALENT BUBBLE DIAMETERQ2

Abstract

Aerated desserts have shown a great market potential. Mousse is an airy dessert had stable foamy structure. In this study the effect of different concentrations of albumin, sodium caseinate, whey protein concentrate and GELATIN on texture feature (stiffness and fractal force), and microstructure (BUBBLE SIZE DISTRIBUTION and EQUIVALENT BUBBLE DIAMETER) of chocolate mousse were evaluated. Result of BUBBLE SIZE DISTRIBUTION showed at samples including albumin, most of bubble was in smaller 5 pixel part and section of larger than 20 pixel had low effect on microstructure mousse chocolate. Also samples including high amount GELATIN had lesser portion in section on more than 20 pixels. EQUIVALENT BUBBLE DIAMETER increased during aging but samples including albumin and high amount GELATIN had little increasing. Totally increasing amount of protein caused EQUIVALENT BUBBLE DIAMETER decreased. Stiffness was more in sample including high amount GELATIN. Fractal force had no significant different.

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APA: Copy

MIRAB RAZI, S., MOHEBBI, M., HADDAD KHODAPARAST, M.H., & KOOCHEKI, A.. (2016). EFFECT OF PROTEINS ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE AND GELATIN ON MICROSTRUCTURE AND TEXTURE OF CHOCOLATE MOUSSE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 87-97. SID. https://sid.ir/paper/148649/en

Vancouver: Copy

MIRAB RAZI S., MOHEBBI M., HADDAD KHODAPARAST M.H., KOOCHEKI A.. EFFECT OF PROTEINS ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE AND GELATIN ON MICROSTRUCTURE AND TEXTURE OF CHOCOLATE MOUSSE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):87-97. Available from: https://sid.ir/paper/148649/en

IEEE: Copy

S. MIRAB RAZI, M. MOHEBBI, M.H. HADDAD KHODAPARAST, and A. KOOCHEKI, “EFFECT OF PROTEINS ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE AND GELATIN ON MICROSTRUCTURE AND TEXTURE OF CHOCOLATE MOUSSE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 87–97, 2016, [Online]. Available: https://sid.ir/paper/148649/en

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