Identifying the influence of aeration on the commercial and sensory characteristics of mousses during production at horeca

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.325105

Keywords:

aerated desserts, marketing research, microbiological, sensory and commercial parameters, antioxidant activity

Abstract

The object of this study is the technology of aerated desserts such as mousse.

There is a problem of public health related to providing people with food products that guarantee an increase in living standards. Analysis of the market for dessert products with a foam-like structure revealed that this segment is represented by a rather narrow assortment. Among producers and consumers, interest in sweet meals such as aerated desserts is growing. Plant and dairy raw materials used in the technology of aerated desserts are mainly aimed at improving their quality properties.

A survey has been conducted among 54 people on the consumption of a sweet group of meals, namely aerated desserts such as mousse. Mousse recipes with a high content of nutrients have been developed, covering the daily consumption rate and containing recipe ingredients with high biological activity. A study was conducted to determine the quality indicators of the resulting mousses, namely sensory ones, in which 50 tasters participated. The optimal and safe storage period of mousses has been established, which is for HoReCa is no more than 2 days, t=(0–4) °C; no more than 1 day, t=(8±2) °C; for industrial production – no more than 5 days, t=(0–4) °C; no more than 3 days, t=(8±2) °C. Sensory analysis revealed that the mousses did not change significantly during storage. These developed mousses could be sold both through НоReCa and through industrial production.

The experimental data obtained could be used in optimizing the production technologies of aerated desserts

Author Biographies

Nadiia Dzyuba, Odesa National University of Technology

PhD, Associate Professor

Department of Restaurant and Healthy Food Technologies

Mariia Oliinyk, Odesa National University of Technology

PhD Student

Department of Restaurant and Healthy Food Technologies

Sofiia Chernenko, Odesa National University of Technology; Le Petit Paris Cafe

Department of Restaurant and Healthy Food Technologies

Food Technologist

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Identifying the influence of aeration on the commercial and sensory characteristics of mousses during production at horeca

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Published

2025-04-29

How to Cite

Dzyuba, N., Oliinyk, M., & Chernenko, S. (2025). Identifying the influence of aeration on the commercial and sensory characteristics of mousses during production at horeca. Eastern-European Journal of Enterprise Technologies, 2(11 (134), 67–76. https://doi.org/10.15587/1729-4061.2025.325105

Issue

Vol. 2 No. 11 (134) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Nadiia Dzyuba, Mariia Oliinyk, Sofiia Chernenko

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