Mimicking the properties of commercial chocolate mousses using plant proteins as foaming stabilisers. Texture, rheology, color and proton mobility

The growing demand for plant-based food has led to explore plant proteins as substitutes for animal ingredients in aerated foods like chocolate mousse. This study examines how three plant proteins-pea protein isolate, soy protein concentrate, and kidney bean flour-affect the texture, structure, consistency, and water mobility of chocolate mousse. Sixteen different chocolate mousse recipes were prepared using these three plant proteins, with variations in foaming time, rotor speed, and ingredient proportions. The prepared mousses were evaluated for color, texture, rheology, pH, and water mobility and compartmentalization using time domain ¹H nuclear magnetic resonance relaxometry (TD-NMR). Commercial samples were included for comparison. Multivariate analysis showed that mousses made with pea and soy proteins were the most similar in texture and structure to commercial products when the recipe was properly adjusted. This study highlights the potential of plant-based proteins for creating plant-based chocolate mousses. The use of TD-NMR in combination with rheology, and texture analysis provided insights into how plant proteins interact with other ingredients, which can help in optimizing the processing methods for better texture, consistency, and quality.