STUDY EFFECT OF SODIUM CASEINATE AND GELATIN ON SENSORY, IMAGE PROCESSING AND TEXTURE OF CHOCOLATE MOUSSE

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MIRARAB RAZI S.; MOHEBBI M.; HADDAD KHODA PARAST M.H.; KOOCHEKI A.

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Journal: Journal of food science and technology Year:2016 | Volume:13 | Issue:57 Page(s): 89-99

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Title

STUDY EFFECT OF SODIUM CASEINATE AND GELATIN ON SENSORY, IMAGE PROCESSING AND TEXTURE OF CHOCOLATE MOUSSE

Author(s)

MIRARAB RAZI S. | MOHEBBI M. | HADDAD KHODA PARAST M.H. | KOOCHEKI A. | Issue Writer Certificate

Keywords

IMAGE PROCESSINGQ2

SODIUM CASEINATEQ1

CHOCOLATE MOUSSEQ2

Abstract

In this study the effect of different amounts of gelatin (1, 2, and 3 g) and SODIUM CASEINATE (1, 2, and 3 g) on sensory characteristics, IMAGE PROCESSING and texture of CHOCOLATE MOUSSE was investigated and the relationship between sensory parameters - device was determined using principal components analysis method. Results showed that the gelatin had a great impact on the sensory characteristics. Results of texture analyzer showed that hardness, adhesiveness, gumminess and chewiness was being greatly affected by gelatin and these parameters increased with increasing gelatin but springiness was more dependent on the SODIUM CASEINATE. Entropy, fractal dimension, bubble size and porosity decreased with increasing gelatin. The amount of spherical bubbles also showed no significant difference. Results of principal components analysis showed that some textural characteristics (hardness, gumminess and chewiness) had close relationship.

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APA: Copy

MIRARAB RAZI, S., MOHEBBI, M., HADDAD KHODA PARAST, M.H., & KOOCHEKI, A.. (2016). STUDY EFFECT OF SODIUM CASEINATE AND GELATIN ON SENSORY, IMAGE PROCESSING AND TEXTURE OF CHOCOLATE MOUSSE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(57), 89-99. SID. https://sid.ir/paper/72034/en

Vancouver: Copy

MIRARAB RAZI S., MOHEBBI M., HADDAD KHODA PARAST M.H., KOOCHEKI A.. STUDY EFFECT OF SODIUM CASEINATE AND GELATIN ON SENSORY, IMAGE PROCESSING AND TEXTURE OF CHOCOLATE MOUSSE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(57):89-99. Available from: https://sid.ir/paper/72034/en

IEEE: Copy

S. MIRARAB RAZI, M. MOHEBBI, M.H. HADDAD KHODA PARAST, and A. KOOCHEKI, “STUDY EFFECT OF SODIUM CASEINATE AND GELATIN ON SENSORY, IMAGE PROCESSING AND TEXTURE OF CHOCOLATE MOUSSE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 57, pp. 89–99, 2016, [Online]. Available: https://sid.ir/paper/72034/en

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