Abstract:
Ready to eat whipped Chocolate dairy desserts can have many nutritional and sensory
advantages over home made desserts, with fresh taste, digestibility and higher vitamin level.Therefore studies were carried out to formulate Chocolate dairy Mousse with good sensory appeal.
Three samples were prepared by changing level of Sugar as 12%, 14.5%, 16%, while
keeping other ingredients constant. Organoleptic qualities of samples were evaluated with
25experienced taste panel using nine hedonic scales. Physicochemical changes pH,
microbiological changes were observed over the 21 days of storage at 4°C and 8°C with
three days interval. Final product was analyzed for total solids, fat, Total soluble solids, pH.
Difference was existed between the samples prepared with various sucrose levels in the
attributes of appearance, texture, flavour, colour, sweetness, mouth feel, overall acceptability. Highest rating was obtained by the sample with 16% sugar.
CREMODAN®MOUSSE 32 was able to maintain fine air distribution with excellent foam
stability, body and creaminess. No changes were found in pH, fat, total solid, Total soluble
solids in samples stored at 4°C and 8°C throughout the storage period of 27 days. No Yeast
and Mould growth were found throughout the storage and no conforms were detected.
The shipped chocolate mousse produced with added 16% sugar, 36.11 % total solids, 12%
total soluble solids, 6.00% fat and18.10 % Milk solids non fat and showed 21 days of storage life at 4 °C to 8° c without any deterioration in appearance, colour, flavour, sweetness,texture.
