228 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefancel Mare University of Suceava, Romania Volume XIX, Issue 3 - 2020, pag.228 -236 PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES Raluca - Olimpia ZIMBRU1, Sergiu PĂDUREŢ1*, Sonia AMARIEI1 1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 University Str. 720229, Suceava, Romania, sergiu.paduret@fia.usv.ro *Corresponding author Received17th July 2020, accepted 21st September 2020 Abstract: In this study was investigated the effect of raw material and the production process on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses’ production procedures were used and the chemical composition (fat, moisture, protein content and soluble substances concentration), physical parameters (overrun, density, specific volume), and color were determined. The dairy cream mousse samples (M1 and M3) presented a higher fat content (33.68% and 30.57%), while the protein content varied from 0.9% to 3.42%, being influenced by the raw materials used in the production process. Color measurements indicated that the mousses based on vegetable cream were whiter with a brightness (L*) ranging between 90.04 – 94.25 and a higher whiteness index. The results of one factor analysis of variance — ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001). Keywords: overrun, color, mousse, density, aeration 1. Introduction Confectionery represents a class of food products with unique and special sensory properties characterized by a high energy value. The Romanian confectionery market is growing, due to the changes in consumption habits, but on the other hand, the increase of local competition and the international trends also contribute to this growth [1]. Aerated desserts are widespread and show an important market perspective, as a function of consumers’ comportment, which has a special interest for lighter and healthier food products [2]. The production of aerated dairy confections is difficult and delicate, demanding thorough acquaintance of the formation and stabilization of food foams, the utilization of functional ingredients such as emulsifiers, stabilizers and also knowledge about the interaction and interference of the process parameters on the characteristics of the finite product [3]. The introduction and fixing of air bubbles or other gases in dairy desserts produce unique texture characteristics or sensory properties, reduces the density of the products [4], and decrease the product’s caloric content and the production costs since less raw material are used [5]. Besides mechanical whipping processes in which rotor–stator air dispersing devices are used [6], the aerated structure of dairy desserts can be performed also by mixing the food matrix with gas under high pressure; a suitable pressure being between 2 – 6 bar. This process presents the advantage that the re-coalescence of the air/gas bubbles in the apparatus is reduced. Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 3 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Physicochemical and color evaluation of confectionery mousses, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 228 - 236 229 However, it also has some disadvantages related to the bubble's expansion after leaving the device such as (i) a small interior pressure (Laplace pressure) which leads to a more easily deformable product, the modulus of deformability, and respectively the foam stiffness is reduced, and the aerated product decreases its ability of shape retention; (ii) the products’ creaminess decreases due to the fact that large size of the air/gas bubbles reduces the interface of the bubbles thus diminishing the continuous phase immobilization capability and accordingly resulting faster drainage losses; (iii) bubbles expansion can lead to foam lamella rupture resulting even larger disproportionate bubbles, a process also called Ostwald ripening [7]. For the aeration process, in addition to air, it is recommended to use gases without smell, taste, non-toxic and which allow controlled aeration [5]. Among the used gases (air, steam, carbon dioxide, nitrogen or nitrous oxide) [8], the carbon dioxide presents some important features such as a good fat solubility, which makes it less predisposed to escape from the aerated fat - food matrix during cold-stamping, than other gases less soluble in fat, such as nitrogen [5]. The mousses are defined as aerated confectionery products or overrun milk- based products with a stabilized aerated structure that nowadays is produced on an industrial scale and is gaining space in the dessert market [2]. According to Grassler 2001, the overrun food products are understood to be products that have been subjected to an increase in volume by overrunning (from 80% to 120%). Additionally, mousses contain sugar, a flavoring component, cream, and a gelling or a thickening agent [9]. The most popular mousse flavor is chocolate, cocoa followed by orange, strawberry, and lemon [2]. When it comes to overrun food products (aerated products) like Chantilly, mousses, whipped cream, marshmallow, or ice cream an important aspect is represented by the product stability, which is closely connected to the product microstructure, and more exactly, to the gas/air voids dimension, distribution and also volume fraction [10]. The structure of aerated whipped products is primarily affected by the continuous phase properties, like viscosity, density or surface tension and also by the process parameters such as overrun, whipping time, velocity, whipping head geometry, power input, temperature, and static pressure [7]. According to McClements 2016, food foams with the smallest air/ gas bubbles and uniform distribution of them show an improved texture, being creamier and more appealing to consumers and presenting higher stability [11, 12]. Given that aerated confectionery products are complex food systems, represents also a significant category of food materials [13] and diverse types of aerated confections have been designed to develop novel products properly adapted to consumer preferences, using air, as a free ingredient [14]; therefore, this study aims to evaluate the influence of the raw materials and the production process on the physicochemical composition and color of confectionery mousses. 2. Materials and methods Preparation of mousse samples. For experimental mousse samples were used vegetable and dairy cream, white chocolate, sugar, and vanilla; following two different procedures as presented in Figures 1 and 2. The samples aeration was made by the whipping process at 600 rpm [15] for 5 minutes, using a KitchenAid planetary mixer with 6 wire whip attachment [8]. The M1 and M2 mousse samples were made by the first procedure (Figure 1), where half of the dairy cream/vegetable cream (62.5 g) was heated to boiling and mixed with chocolate (50 g), Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 3 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Physicochemical and color evaluation of confectionery mousses, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 228 - 236 230 and the other half was whipped, finallybeing combined and put into parallelepiped shapes. The M1 represents the dairy cream mousse samples, while the M2 represents the vegetable cream samples. The M3 and M4 mousse samples were made by the second procedure (Figure 2). M3 represents the dairy cream mousse samples, while the M4 represents the vegetable cream mousses. A small amount of dairy cream/vegetable cream was heated and infused with vanilla (1g), while the remaining dairy cream/vegetable cream was whipped with sugar and finally mixed together. Fig. 1. The process of obtaining the M1 and M2mousses samples Fig. 2. The process of obtaining the M3 and M4 mousses samples Physicochemical analysis. The moisture content of mousse samples was performed through the oven drying method at 103±2 °C [16], while the protein content was measured using the Kjeldahl assay and a conversion factor of 6.38 (equivalent to 0.156 g nitrogen per gram of protein) [17]. The total fat content of mousse samples was measured by Soxhlet assay, using petroleum ether as solvent [18]. The results of protein and fat analysis were expressed as a percent of wet basis. The acidity was measured by direct titration with 0.1 N NaOH and the results were expressed as Thorner degrees (ºTh) [19]. All reagents used for mousses analysis were of analytical grade. The pH values were measured with a Mettler Toledo pH-meter and the water activity - aw was determined with AquaLab Lite water activity meter. The soluble substances concentrations (expressed as °Brix) were measured with Leica Mark II Plus refractometer. In addition to chemical composition, the overrun parameter of mousse samples was also calculated. The overrun characterizes 10g 40 g 5g Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 3 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Physicochemical and color evaluation of confectionery mousses, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 228 - 236 231 the mousse samples in terms of air volume incorporated and fixed in the product structure. Overrun was evaluated for each mousse using the following equation (eq. 1) [20, 12]. 100   Ww WwWu Overrun (1) For overrun calculation, the volume corresponding to the weight of unwhipped mousse (Wu) is the same as the volume corresponding to the weight of whipped mousse (Ww). More accessible parameters like density and specific volume were also measured [21]. Color evaluation. The color properties were evaluated with aCR-400 Chroma meter from Konica Minolta (Konica Minolta, Japan). Also for color measurements, the Commission Internationale de l’Eclairage (CIE) L*a*b* uniform color space assay was applied, where: L* - represents the mousse brightness (0 represents black and 100 white), a* is the red–green color parameter (+a* represents red and - a* green) and b* is the yellow–blue color parameter (+b* represents yellow and - b* blue). The other color parameters like color difference (ΔE*), hue angle or tone (h0), chroma or color intensity (C*), whiteness index (WI), and yellowness index (YI) were also calculated (eq.2-6) [22-24]. ΔE* = [(ΔL2) + (Δa2) + (Δb2)]1/2 (2) Where: ΔL* is the brightness difference between two samples, Δa* is the difference between red-green color parameters and Δb*is the difference between yellow-blue color parameters. h0=tan-1 (b*/ a*) (3) (4) C*= 2*2* ba  (5) WI=   2*2*2*100100 baL  (6) The mousse samples were stored at 4-6 °C until they were analyzed and the results represent the average of three measurements. Statistical analysis. The obtained values for mousses analysis were submitted to analysis of variance ANOVA by Statgraphics Centurion XVI (Trial Version). Thestatistical significance was set at α = 0.05. 3. Results and discussion Physicochemical analysis. In Table 1 are shown the physicochemical analysis of moussesamples, respectively the fat content, protein content, moisture, soluble substances concentration, water activity, acidity, pH, overrun, density, and specific volume. The M1 mousse sample presents a high-fat content (33.68%), followed by the M3 sample (30.57%); both M1 and M3mousses being produced with dairy cream. Unlike M1 and M3, the M2 and M4 samples showed a lower fat content, ranging between 24 - 28%, due to the use of vegetable cream, which had a lower fat content. The samples’ protein content varies from 0.9% to 3.42%, depending on the raw materials used in the production process; the M1 samples presented the highest values, while the M4 samples presented the lowest values. The fat and protein content has an important role in food products aeration, initially, the air/gas bubbles being stabilized by the proteins and fixed by fat globules [4, 25]. The * *86.142 L b YI  Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 3 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Physicochemical and color evaluation of confectionery mousses, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 228 - 236 232 moisture contentof mousse samples ranged from 40.84% to 59.98%, for the M3 and M4 samples, produced by the second procedure (Figure 2), were observed the highest concentration. In the case of soluble substances concentration and total acidity, it can be observed that M1 and M2 samples, produced by the first procedure (Figure 1), had the highest values, whereas the pH values were close to the neutral zone (6.34-6.03). When it comes to confections, water activity has a significant contribution to quality evaluation, product safety, processing, shelf life, texturaland also sensory characteristics [27]. The water activity of mousse samples was in the same range, between 0.93 and 0.97, which is similar to those reported by Schmidt & Fontana 2020 [28]. Table 1. Physicochemical properties of mousses samples Sample M1 M2 M3 M4 F – ratio P–value Fat [%] 33.68 (0.57)a 28.16 (0.42)c 30.57 (0.38)b 24.38 (0.81)d 399.6 p < 0.001 Protein [%] 3.42 (0.25)a 1.90 (0.32)b 2.04 (0.22)b 0.9 (0.34)c 15.2 p < 0.01 Moisture [%] 40.84 (0.25)c 37.58 (0.37)d 54.29 (1.21)b 59.98 (1.54)a 405.5 p < 0.001 Brix [ºB] 21.50 (0.50)b 32.00 (0.80)a 11.50 (0.45)d 13.00 (0.50)c 259.1 p < 0.001 Acidity [ºTh] 23.50 (1.20)a 20.50 (0.45)b 15.50 (0.55)c 11.00 (0.75)d 97.2 p < 0.001 aw 0.93 (0.02)c 0.94 (0.01)bc 0.96 (0.02)ab 0.97 (0.01) a 4.0 p > 0.05 pH 6.03 (0.07)d 6.18 (0.05)c 6.28 (0.01)b 6.34 (0.02)a 91.5 p < 0.001 Overrun [%] 17.51 (3.22)d 89.13 (3.55) b 59.02 (2.02)c 236.76 (2.10)a 2019.8 p < 0.001 Density [g/cm3] 0.997 (0.04)a 0.618 (0.05)c 0.641 (0.03)b 0.311 (0.01)d 9378.5 p < 0.001 Specific volume [cm3/g] 1.002 (0.04)d 1.617 (0.05)b 1.559 (0.03)c 3.205 (0.01)a 1865.8 p < 0.001 Different lowercase letters (a–d) in a row show significant differences between the groups (p<0.05). The overrun parameter of whipped mousse gives information on the amount of air/gas incorporated in the product [12], and according to Camacho 1998[29], the overrun of aerated confectionery products can be improved using hydrocolloids substances like carrageenan, gelatin, or locust bean gum. The highest overrun was recorded by vegetable cream mousses (M4- 236.76% and M2-89.13%), while the M1 sample presented the lowest value (17.51%). Furthermore, Van Aken 2001[15] reported that the overrun parameter of whipped dairy cream is influenced by fat concentration. According to Campbell 1999 [20], dairy products such as different types of ice cream, mousses, beating cream, or frozen desserts include commonly from 15% to 60% air, offering a textural variety. The overrun results of analyzed mousses were similar to those reported for whipped cream (70- 150%), ice cream (40%), or cake (200- 250%), [20]. The introduction of air reduced the mousses’ density, which varied between 0.311 g/cm3 and 0.997 g/cm3, while de specific volume increased. In the case of mousses’ physicochemical properties, the ANOVA analysis highlighted a difference between samples at a level of p < 0.01 for protein, fat, moisture, soluble substances concentration, porosity, overrun, density and specific volume, which means that the procedures Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 3 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Physicochemical and color evaluation of confectionery mousses, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 228 - 236 233 used as well as the raw materials lead to different samples in terms of physical and chemical composition. Color evaluation. The ANOVA of color parameter values of the analyzed mousses is shown in Table 2. Color is the quality component evaluated instantaneously by consumers, being decisive to product acceptance or rejection. Foods color is given by the biochemical, chemical, microbial, and physical modifications which occur during processing, growth, ripening process, maturation, heat treatments, postharvest handling, represents an important quality characteristic and determines the consumers choice and preferences [30]. Table 2. ANOVA of mousses’colorparameters Sample M1 M2 M3 M4 F – ratio P– value L* 82.72(0.84)c 90.04(1.05) b 91.06(0.87) b 94.25(0.89) a 46.3 p < 0.001 a* -7.55 (0.10) d -6.01 (0.08) b -6.63 (0.11) c -5.65 (0.12) a 189.4 p < 0.001 b* 25.36(0.28) a 15.39(0.09) c 17.25(0.26) b 9.79(0.12) d 2828.3 p < 0.001 C 26.46(0.24)a 16.53(0.05)c 18.48(0.28)b 11.30(0.17)d 2732.8 p < 0.001 h° 106.57(0.38)c 111.34(0.39)b 111.01(0.02)b 119.97(0.21)a 1084.6 p < 0.001 YI 43.81(0.93)a 24.42(0.43)c 27.06(0.15)b 14.84(0.10)d 1578.8 p < 0.001 WI 68.38(0.66)d 80.68(0.59)b 79.45(0.12)c 87.23(0.70)a 564.3 p < 0.001 ΔE M1 - 12.46 (0.30)b 12.02(1.31)b 19.53 (1.44)a 41.9 p < 0.01 M2 - - 2.61 (0.92)b 6.63 (0.79)a 32.49 p < 0.01 M3 - - - 8.17 (0.98) - - Different lowercase letters (a–d) in a row show significant differences between the groups (p<0.05). For color measurements, the (Commission Internationale de l’Eclairage) CIE L*a*b* method was used and it can be observed that the brightness (L*) of mousses varies from 82.72 to 94.25, the mousse samples with chocolate presented lower values whilethe M4 sample was the whitest. According to Pathare 2013, food color can be associated with other quality characteristics such as nutritional properties, sensory characteristics, some defects and can help to manage them immediately [30]. As the data shows the yellow–blue color parameter - b* had positive values which mean that the samples have a yellowish tint. The samples based on dairy cream and chocolate showed higher values ranged between 25.36 and 15.39; instead, the vegetable mousse samples exhibited lower values for the b*-color parameter and higher values for whiteness index (WI) and hue angle or tone (h0). According to Pathare2013, a higher tone or hue angle value corresponds to a lesser yellow characteristic [30]. In the case of a* color Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIX, Issue 3 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Physicochemical and color evaluation of confectionery mousses, Food and Environment Safety, Volume XIX, Issue 3 – 2020, pag. 228 - 236 234 parameter (red–green axis), all values are in the negative zone; lower values being observed for dairy cream-based mousses (M1 and M3 samples). The results of one factor analysis of variance - ANOVA showed that the color difference between mousse samples is statistically significant (p<0.001). The mousses’ chroma value varies from 11.30 to 26.46 and a higher value of chroma corresponds to a more intense color of mousse samples perceived by the human eye. The samples produced by the first procedure with dairy cream presented a high value of chroma and also a high yellowness index (YI 43.81). The total color difference represents a measure of the modulus of the distance vector between the initial color values and the actual color coordinates [31] and indicates the magnitude of color difference between dairy and vegetable cream mousses produced through two different procedures and different raw materials. According to Adekunte 2010, if ΔE>3 the color difference isvery distinct, if 1.5<ΔE<3 the color difference between samples is distinct, and if ΔE<1.5 the color difference is barely perceptible [32]. As regarding the color difference (ΔE*) of mousses samples it can be observed that almost all values are greater than 6.63, the color of mousses samples being significantly different (p < 0.01). A small color difference (2.61) was recorded between M2 and M3 mousses. 4. Conclusion The mousse samples produced with dairy cream showed higher fat and protein content than the vegetable cream mousses. As regarding the amount of air incorporated and fixed in the product it can be observed that vegetable cream mousses presented higher values for overrun parameter and lower values for density measurements, resulting that these samples (M2 and M4) had a larger amount of embedded air than those based on dairy cream. Additionally, the mousses produced through the second procedure had the highest concentration of moisture while the highest concentration of soluble substances was observed for mousses made through the first procedure. The color was influenced by the raw materials used, a more yellow tint was recorded for the dairy cream mousse samples, which exhibit higher values of b* color parameter, color intensity (C*) and also yellowness index. Whereas the vegetable cream mousses were whiter with higher values of brightness, of whiteness index and lower b* color parameter. 5. References [1]. 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