چهارمین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

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کد مقاله 1202

عنوان Sensory Optimization of Protein Enriched and Aerated Chocolates Using Animal- and Plant-Based Protein Bigels: Hedonic Evaluation and Consumer Acceptance

نویسندگان Mona Kaveh - Samira Yeganehzad

چکیده A This study assessed how protein bigels (whey and pea) and controlled aeration treatments modulate the sensory quality and acceptance of chocolates. In the bigel group, the control exhibited the highest brittleness (4.86), cohesiveness (4.93), and hardness (4.84). Incorporating 20% whey protein bigel produced the most desirable profile, achieving the highest overall liking (4.68) and improved flavor persistence (4.53). This level maintained structural cohesion (4.12), moderated hardness (3.41), and limited dental adhesiveness (2.35). Conversely, higher whey levels (25-30%) and all pea bigel treatments (5-10%) caused substantial declines in brittleness (2.29), cohesiveness (≈2.39), and hardness (≈2.02), alongside increased stickiness (4.41) and beany off-flavors, significantly reducing liking to 3.16. In the aeration group, the non-aerated control was characterized by high hardness (4.64) and cohesiveness (5.00). Aeration at 300 rpm for 5 minutes yielded the most favorable outcome, with the highest overall liking (4.64), enhanced brittleness (4.46), and superior flavor persistence (4.41). This treatment improved aroma release and mouthfeel via uniform micro-bubble distribution. Overall, moderate whey bigel incorporation (≈20%) and high-intensity aeration (300 rpm, 5 min) optimize the sensory and textural attributes of chocolate, supporting the development of innovative, protein-fortified functional confectionery

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