Volume 13, Issue 57 (0)                   FSCT 0, 13(57): 89-99 | Back to browse issues page

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Abstract:   (3228 Views)
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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Received: 2015/04/5 | Accepted: 2015/11/7 | Published: 2016/11/21

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