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

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 НоReCa 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