Physicochemical and Sensory Properties of Bahulu and Chocolate Mousse Developed from Canned Pulse and Vegetable Liquids

Abstract

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p < 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p < 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p < 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p < 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse.

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

“…These findings corroborate previous works by Suresh and Samsher [ 37 ], which emphasize that good foaming ability is related to flexible protein molecules, notably reducing surface tension. Concurrently, foam stability in these areas is attributed to an increase in proteins, enabling them to withstand gravitational and mechanical stresses [ 38 ]. However, it is essential to note that foam stability is also influenced by external factors such as pH and protein-polysaccharide complexes at the foam interfaces [ 39 ].…”

“…These results offer crucial perspectives for the food industry, indicating that beans from semishaded areas are ideal for formulating products requiring stable foam, such as chocolate mousse, whipped beverages, and certain desserts [ 38 ]. The capacity and stability of the foam of cocoa beans grown under moderate shade can thus play a key role in the perceived quality and application of these beans in the food industry.…”

Special Issue on Innovative Food Products and Processing

“…Byproducts from various food processing industries can be upcycled into valuable ingredients, supporting a circular and efficient food system. For example, byproducts of canned pulse liquids have shown promise as egg white replacers in the development of various food products, and needlefish skin collagen possesses potential industrial applications [12,13].…”