PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES

In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses’ production procedures were used and the chemical composition (fat, moisture, protein content and solub...

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Autores principales: Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI
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Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2020
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Acceso en línea:https://doaj.org/article/718c50803f774f1892a4759ace9c3efc
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spelling oai:doaj.org-article:718c50803f774f1892a4759ace9c3efc2021-12-02T18:18:26ZPHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES2068-66092559-6381https://doaj.org/article/718c50803f774f1892a4759ace9c3efc2020-09-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/732/659https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses’ production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 – 94.25 and a higher whiteness index. The results of one factor analysis of variance — ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001).Raluca - Olimpia ZIMBRUSergiu PĂDUREŢSonia AMARIEIStefan cel Mare University of SuceavaarticleoverruncolormoussedensityaerationFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 3, Pp 228-236 (2020)
institution DOAJ
collection DOAJ
language EN
topic overrun
color
mousse
density
aeration
Food processing and manufacture
TP368-456
spellingShingle overrun
color
mousse
density
aeration
Food processing and manufacture
TP368-456
Raluca - Olimpia ZIMBRU
Sergiu PĂDUREŢ
Sonia AMARIEI
PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
description In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses’ production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 – 94.25 and a higher whiteness index. The results of one factor analysis of variance — ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001).
format article
author Raluca - Olimpia ZIMBRU
Sergiu PĂDUREŢ
Sonia AMARIEI
author_facet Raluca - Olimpia ZIMBRU
Sergiu PĂDUREŢ
Sonia AMARIEI
author_sort Raluca - Olimpia ZIMBRU
title PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
title_short PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
title_full PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
title_fullStr PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
title_full_unstemmed PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
title_sort physicochemical and color evaluation of confectionery mousses
publisher Stefan cel Mare University of Suceava
publishDate 2020
url https://doaj.org/article/718c50803f774f1892a4759ace9c3efc
work_keys_str_mv AT ralucaolimpiazimbru physicochemicalandcolorevaluationofconfectionerymousses
AT sergiupaduret physicochemicalandcolorevaluationofconfectionerymousses
AT soniaamariei physicochemicalandcolorevaluationofconfectionerymousses
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