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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 87 To 97.
 
Paper: 

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.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, FERDOWSI UNIVERSITY OF MASHHAD, MASHHAD, IRAN
 
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.

 
Keyword(s): BUBBLE SIZE DISTRIBUTION, GELATIN, EQUIVALENT BUBBLE DIAMETER
 
 
References: 
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Click to Cite.
APA: Copy

MIRAB RAZI, S., & MOHEBBI, M., & HADDAD KHODAPARAST, M., & 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. https://www.sid.ir/en/journal/ViewPaper.aspx?id=508992



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). 2016 [cited 2021May08];26(1):87-97. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508992



IEEE: Copy

MIRAB RAZI, S., MOHEBBI, M., HADDAD KHODAPARAST, M., 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), [online] 26(1), pp.87-97. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508992.



 
 
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