The application of dry ice in the production of chocolate mousse for the cold western dessert competition
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Date
2022-03-04Author
Watthanacharoensuk, Linda
ลินดา วัฒนเจริญสุข
Pitipradit, Surachat
สุรชาติ ปิติประดิษฐ์
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The objectives of the research on the application of dry ice in making
chocolate mousse for the cold western dessert competition were to study the
appropriate time for freezing chocolate mousse and test the physical quality of
frozen chocolate mousse using randomized complete block design (RCBD) method at
95% reliability. The quality of senses, sight, color, smell, taste, and texture, and the
overall preference were evaluated. The difference of mean was compared with by
Duncan New Multiple Rang Test (DMRT) using a computer program to find the
appropriate time to freeze chocolate mousse. 15 testers applied the 5 – point
hedonic scale to test the product.
Research results showed that the testers preferred the product that was
frozen for 40 minutes the most. In terms of color, smell, taste, and overall
preference, the mean was 4.50, 4.41, 4.00, 4.35, 4.25, and 4.21 respectively.
The physical quality test results indicated that the texture of the mousse frozen for
30 minutes had the best hardness, adhesion and flexibility, 27.53, 3.17, 0.43, and 1.21
respectively. The product frozen at 40 minutes had the highest lightness
(L*), yellowness (b*), and redness (a*), 40.15, 13.03 and 22.31 respectively with the
statistical significance (p≤0.05).
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