30G-23 |
Development and stability evaluation of passion fruit mousse |
M. I. S. FOLEGATTI1, F. C. A. U. Matsuura1, and H. C. D. Menezes2. (1) Lab. de Ciência e Tecnologia de Alimentos, Embrapa Mandioca e Fruticultura, Rua Embrapa, s/n, C.P. 07, Cruz das Almas, Bahia, 44380-000, Brazil, (2) Departamento de Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Unicamp, Cidade Universitária "Zeferino Vaz", C.P. 6121, Campinas, São Paulo, 13083-970, Brazil Passion fruit mousse is a product showing low physical stability, which limits its industrial production. It is a complex system, involving the production of a foam stabilized by a protein gel or by surface active agents. The degree of aeration and physical stability of the product depend on factors related to its formulation and processing. The objective of this study was to develop and evaluate the physical stability of passion fruit mousse. The mousse formulation was optimized using Response Surface Methodology, adopting a 22 factorial design with three central points and two axial points per variable. The aeration/jellifying agent used was 200 Bloom gelatin and the variables studied were gelatin concentraion and whipping time. The mousses were evaluated with respect to their physical, physico-chemical, compositional and sensory aspects. Predictive models were obtained from the results of the sensory and texture analyses, and the response surfaces drawn. The best treatment was evaluated for its stability under refrigerated and frozen storage for different periods. The greatest value for overrun, 154.47%, the smallest density, 0.4535 and the greatest sensory acceptance were obtained for the mousse containing 0.10% gelatin and a whipping time of 10 minutes, identified as the best treatment. Predictive models were obtained from the results of the sensory evaluation of texture and the instrumentally measured analyses for firmness, adhesivity and cohesivity, and response surfaces were drawn. In the stability study, the refrigerated samples showed greater sensory acceptance than the frozen samples, storage time having no effect on sample acceptance. The texture was affected by the storage time of the mousses. With respect to physical stability, leakage of liquid and loss of air did not occur during the 7 days of refrigerated storage.
Session 30G, Fruit & Vegetable Product: Processed Fruits and Vegetables
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