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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Stefan cel Mare University of Suceava
2020
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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) |
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overrun color mousse density aeration Food processing and manufacture TP368-456 |
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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 |
_version_ |
1718378282378854400 |