Optimization of the Preparation Process of Plant-based Chocolate Mousse by Response Surface Methodology

YE Lingbo; ZHU Xingtong; XIE Li; LÜ Xinhe; LÜ Hui; JIAO Rui; ZHU Yunlong

doi:10.13386/j.issn1002-0306.2022100016

Volume 44 Issue 15

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(15): 231-237. > DOI: 10.13386/j.issn1002-0306.2022100016

YE Lingbo, ZHU Xingtong, XIE Li, et al. Optimization of the Preparation Process of Plant-based Chocolate Mousse by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(15): 231−237. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100016.

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Optimization of the Preparation Process of Plant-based Chocolate Mousse by Response Surface Methodology

1.
Nanjing Institute of Tourism and Hospitality, Jiangsu Key Laboratory of Cuisine and Nutrition Conferred by Jiangsu Provincial Department of Culture and Tourism, Nanjing 211100, China
2.
School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China

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Received Date: October 07, 2022
Available Online: June 05, 2023

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Abstract

Abstract

To support the "Healthy China" strategy and to meet people's demands for a green, healthy diet, aquafaba is used instead of cream in plant-based chocolate mousse. The effects of the cooking time, the addition of zero-calorie sugar, and the whisking temperature on the foam properties of aquafaba were studied. A single factor experiment was conducted to investigate the effects of chickpea water addition, zero calorie sugar addition, and mixing temperature on the sensory quality of mousse. Based on this, a response surface methodology was designed using Box-Benhnken to optimize the mousse preparation process. Besides, an analysis of the nutritional composition of the mousse was performed, including content test of protein, fat and total sugar. It was determined that the foam properties of aquafaba were most optimal under the conditions of 40 min of cooking time, a 10% addition of zero-calorie sugar, and a whisking temperature of 20 ℃. Mousse's best formula and process conditions were 27% aquafaba, 17% zero-calorie sugar, and a 27 ℃ mixing temperature. Under these conditions, the sensory score of the mousse was 89 points, which was in line with the predicted value. Based on the nutrient composition test results, the amount of protein, fat, and total sugar in one hundred grams of mousse was 5.4 g, 13.7 g, and 1.4 g, respectively, which met the national standard requirements. A plant-based chocolate mousse prepared under optimal conditions is higher in protein, has a lower fat content, and has better sensory quality than conventional chocolate mousse.
- plant-based,
- mousse,
- aquabafa,
- nutrition,
- response surface

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References (30)

References

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