Research and Innovation in Food Science and Technology

Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate

Document Type : Original Paper

Authors

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

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).

Keywords

خلیلیان، ص.، شهیدی، ف.، الهی، م.، و محبی، م. 1389. بررسی فرمولاسیون فرآورده میوه‌‌ای نوین از پوره طالبی (ژل مک) با استفاده از روش‌‌ها‌ی سطح پاسخ (RSM) و تحلیل مؤلفه اصلی (PCA). مجله الکترونیک فرآوری و نگهداری مواد غذایی، جلد دوم، شماره اول: 54-41.
یگانه زاد، س. 1391. بهینه‌سازی فرمولاسیون و تولید شکلات شیری پروبایوتیک غنی شده با پروتئین سویا. پایان‌نامه دکتری، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
Boland, A. B., Buhr, K., Giannouli, P. & Van Ruth, S. M. 2004. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavor compounds from model gel systems. Food Chemistry, 86(3): 401-411.
Carp, D.J., Baeza, R., Bartholomai, G.B. & Pilosof, A.M.R. 2004. Impact of proteins–k-carrageenan interactions on foam properties. LWT‌-‌Food Science and Technology, 37: 573–580.
Carp, D.J., Bartholomai, G.B. & Pilosof, A.M.R. 1999. Electrophoretic studies for determining soy proteins–xanthan gum interactions in foams. Colloids and Surfaces B: Biointerfaces, 12: 309–316.
Fernandes, R.V.D.B., Queiroz, F., Botrel, D.A., Rocha, V.V., Lima, C.F.D., & Souza, V.R.D. 2013. Foam mat drying on tomato pulp. Journal of Bioscience, 29: 816-825.
Habibi Najafi, M.B., Vahedi, N., Yaghanehzad, S. & Hoseini, Z. 2011. Effects of milk permeate addition on physicochemical and textural properties of toffee. Food Science Journal: 230-245.
Haedelt, J., Beckett, S.T. & Niranjan, K. 2007. Bubble-included chocolate: relating structure with sensory response. Journal of Food Science, 72: 3.
Hernández, M.J., Durán, L. & Costell, E. 1999. Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science and Technology International, 5(1): 79-87.
Kilcast, D. & Clegg, S. 2002. Sensory perception of creaminess and its relationship with food structure. Food Quality and Preference, 13: 609–623.
Kopuzlu, S., Onenc, A., Bilgin, O.C. & Esenbuga, N. 2011. Determination of meat quality through principal components analysis. The Journal of Animal & Plant Sciences, 21 (2): 151-156.
Lachnit, M., Busch-Stockfisch, M., Kunert, J. & Krahl, J. 2003. Suitability of free choice profiling for assessment of orange-based carbonated soft drinks. Food Quality and Preference, 14: 257–263.
Marinova, K.G., Basheva, E.S., Nenova, B., Temelska, M., Mirarefi, A.Y., Campbell, B. & Ivanov I.B. 2009. Physico-chemical factors controlling the foamability and foam stability of milk proteins: sodium caseinate and whey protein concentrates. Food Hydrocolloids, 23: 1864–1876.
Pingret, D., Fabiano Tixier, A.S., Petitcolas, E., Canselier, J.P. & Chemat, P. 2011. First investigation on ultrasound assisted preparation of food products: sensory and physicochemical characterestics. Journal of Food Science, 76: 87-92.
Prud’homme, R. K. & Khan, S. A. 1996. Foams: Theory, measurements, and applications. New York: Marcel Dekker.
Valenzuela, C. & Miguel Aguilera, J. 2013. Aerated apple leathers: effect of microstructure on drying and mechanical properties. Drying Technology: an International Journal, 31(16): 1951-1959.
Walsh, D.J., Russell, K. & FitzGerald, J.R. 2008. Stabilisation of sodium caseinate hydrolysate foams. Food Research International, 41: 43–52.
Send comment about this article
CAPTCHA Image
Research and Innovation in Food Science and Technology
Volume 3, Issue 4
January 2015
Pages 375-388
  • Receive Date: 09 February 2014
  • Revise Date: 06 December 2014
  • Accept Date: 14 December 2014