Physical characteristics and acceptance of chocolate mousse produced from commercial pasteurized milks contained different fat content
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Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF, low-fat; LF, and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content (3.20%). NF exhibited the highest foaming ability and stability. The chemical compositions, physical and sensorial properties of chocolate mousse produced from FF, LF, or NF were also investigated. M-NF had the lowest in fat content, resulting in energy reduction when compared with M-FF and M-LF. M-NF also showed the highest firmness and adhesiveness (p<0.05). This was probably due to different chemical composition of pasteurized milk used. For color measurement, M-FF showed the highest L* value. However, all chocolate mousse samples had no difference likeness score for texture, taste, and flavor (p>0.05). From the results, commercial pasteurized non-fat milk could be not only used for chocolate mousse production without effect on textural and sensorial properties but the energy from fat was also reduced.
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