COMPARISONS OF SOME SENSORY, PHYSICAL AND TEXTURAL CHARACTERISTICS OF CHOCOLATE DESSERT CONTAINING DIFFERENT AMOUNTS OF ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE

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MIRARAB RAZI SAEED; MOHEBBI MOHEBBAT; HADDAD KHODAPARAST MOHAMMAD HOSSEIN; KOOCHEKI ARASH

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:4 Page(s): 375-388

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Title

COMPARISONS OF SOME SENSORY, PHYSICAL AND TEXTURAL CHARACTERISTICS OF CHOCOLATE DESSERT CONTAINING DIFFERENT AMOUNTS OF ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE

Author(s)

MIRARAB RAZI SAEED | MOHEBBI MOHEBBAT | HADDAD KHODAPARAST MOHAMMAD HOSSEIN | KOOCHEKI ARASH | Issue Writer Certificate

Keywords

ALBUMINQ1

CHOCOLATE MOUSSEQ1

GELATINQ2

SODIUM CASEINATEQ2

WHEY CONCENTRATEQ2

Abstract

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).

Cites

PRODUCTION AND OPTIMIZING FORMULATION OF MEDLAR SAUCE BY THE APPLICATION OF PERSIMMON JUICE AS A SWEETENER USING RESPONSE SURFACE METHODOLOGY

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APA: Copy

MIRARAB RAZI, SAEED, MOHEBBI, MOHEBBAT, HADDAD KHODAPARAST, MOHAMMAD HOSSEIN, & KOOCHEKI, ARASH. (2014). COMPARISONS OF SOME SENSORY, PHYSICAL AND TEXTURAL CHARACTERISTICS OF CHOCOLATE DESSERT CONTAINING DIFFERENT AMOUNTS OF ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(4), 375-388. SID. https://sid.ir/paper/233943/en

Vancouver: Copy

MIRARAB RAZI SAEED, MOHEBBI MOHEBBAT, HADDAD KHODAPARAST MOHAMMAD HOSSEIN, KOOCHEKI ARASH. COMPARISONS OF SOME SENSORY, PHYSICAL AND TEXTURAL CHARACTERISTICS OF CHOCOLATE DESSERT CONTAINING DIFFERENT AMOUNTS OF ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(4):375-388. Available from: https://sid.ir/paper/233943/en

IEEE: Copy

SAEED MIRARAB RAZI, MOHEBBAT MOHEBBI, MOHAMMAD HOSSEIN HADDAD KHODAPARAST, and ARASH KOOCHEKI, “COMPARISONS OF SOME SENSORY, PHYSICAL AND TEXTURAL CHARACTERISTICS OF CHOCOLATE DESSERT CONTAINING DIFFERENT AMOUNTS OF ALBUMIN, SODIUM CASEINATE, WHEY PROTEIN CONCENTRATE,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 4, pp. 375–388, 2014, [Online]. Available: https://sid.ir/paper/233943/en

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