Effect of Dry Ice Cooling on Quality of Chocolate Mousse
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Abstract
Cooling or freezing the chocolate mousse to set affects the quality of the chocolate mousse. The purpose of this research was to study the optimum time to freeze chocolate mousse using dry ice. Chocolate mousse was produced and cured by storing in dry ice for 25, 30, 35 and 40 min. Then the obtained chocolate mousse was evaluated for physical properties. The results showed that the longer the freezing time of the chocolate mousse Affects the texture of the mousse more solid. The size of the air bubbles inside is reduced. Chocolate mousse products soaked on dry ice for 40 minutes had a hardness of 23.53 Newtons and a firmness of 2.30 Newtons per mm. adhesion value of 0.45 newtons per second and 0.98 s flexibility. The L* (brightness), b* (yellow) and a* (red) values were 40.15, 22.31 and 13.03, respectively. The panelists rated their preference for appearance and color. Smell, taste, texture, and overall liking. with average scores of 4.50, 4.41, 4.00, 4.35, 4.25 and 4.21 respectively. This method of lowering the temperature of chocolate mousse with dry ice will be useful in western confectionery competitions where the chocolate mousse preparation and serving time is limited.
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