Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids

Floris Donatus and Mohd Dona bin Sintang and Norliza Julmohammad and Noorakmar Ab Wahab (2022) Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids. In: INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND NUTRITION 2022 ” Future Food: Emerging Trends, Health and Diversity”, 24th-25th August 2022., Online.

[img] Text

Download (149kB)
[img] Text
Restricted to Registered users only

Download (129kB) | Request a copy


In food industry, egg white is the most common foaming agent for numerous aerated foods. As some pulses and vegetable canned liquids possessed comparable foaming properties as egg white liquid, this study was conducted to characterise Bahulu and Chocolate Mousse developed from 6 selected canned liquids. The TA.XT Plus texture analyser was used to describe the texture profile analysis of Bahulu. Meanwhile, the viscosity of Chocolate Mousses was determined by the viscometer. Furthermore, the protein, fat, ash, moisture, fibre and carbohydrate content in both products were also determined. The sensory evaluation was conducted among 40 panelists using 9-point hedonic scale. The results showed that the least hard, low in springiness and chewiness were observed in Bahulu A which was developed from vegetable canned liquid (p<0.05). In contrast, pulses canned liquid which was used in Bahulu N produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, gumminess and chewiness with Bahulu control (p>0.05). Furthermore, the viscosity of Mousse A and D were lower than Mousse control (p<0.05). The utilisation of pulses and vegetable canned liquids in development of Bahulu and Mousse increased the protein content as compared to control samples (p<0.05). The lowest taste acceptance was observed in Bahulu N and P as well as Mousse N and P (p<0.05). This could be due to the saltiness derived from the pulses canned liquid. The appearance, odour, texture and overall acceptability of Bahulu and Mousse were comparable to control samples and well accepted by the panelists (p>0.05). Based on our results, it reveals that the pulses canned liquid has more potential in replace egg white in Bahulu and Chocolate Mousse development.

Item Type: Conference or Workshop Item (Paper)
Keyword: Egg white , Pulses , Bahulu, mousse , Canned liquid
Subjects: Q Science > QL Zoology > QL1-991 Zoology > QL605-739.8 Chordates. Vertebrates > QL671-699 Birds
T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking
Department: FACULTY > Faculty of Food Science and Nutrition
Date Deposited: 04 Apr 2023 15:40
Last Modified: 22 May 2023 11:27

Actions (login required)

View Item View Item