The application of dry ice in the production of chocolate mousse for the cold western dessert competition

Abstract

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).