Optimization of the Preparation Process of Plant-based Chocolate Mousse by Response Surface Methodology

Abstract

To support the "Healthy China" strategy and to meet people's demands for a green, healthy diet, aquafaba is used instead of cream in plant-based chocolate mousse. The effects of the cooking time, the addition of zero-calorie sugar, and the whisking temperature on the foam properties of aquafaba were studied. A single factor experiment was conducted to investigate the effects of chickpea water addition, zero calorie sugar addition, and mixing temperature on the sensory quality of mousse. Based on this, a response surface methodology was designed using Box-Benhnken to optimize the mousse preparation process. Besides, an analysis of the nutritional composition of the mousse was performed, including content test of protein, fat and total sugar. It was determined that the foam properties of aquafaba were most optimal under the conditions of 40 min of cooking time, a 10% addition of zero-calorie sugar, and a whisking temperature of 20 ℃. Mousse's best formula and process conditions were 27% aquafaba, 17% zero-calorie sugar, and a 27 ℃ mixing temperature. Under these conditions, the sensory score of the mousse was 89 points, which was in line with the predicted value. Based on the nutrient composition test results, the amount of protein, fat, and total sugar in one hundred grams of mousse was 5.4 g, 13.7 g, and 1.4 g, respectively, which met the national standard requirements. A plant-based chocolate mousse prepared under optimal conditions is higher in protein, has a lower fat content, and has better sensory quality than conventional chocolate mousse.

Keywords

• plant-based
• mousse
• aquabafa
• nutrition
• response surface