Physical and sensory characteristics of edible foams obtained with nitrous oxide

Abstract

Abstract The aim of the present study was to determine the physical and sensory characteristics of edible foams obtained with nitrous oxide. The recipe compositions of foams with the participation of yogurt, milk cream and fruit puree have been used. The edible foams, also called “espums” were obtained with two fruit puree concentrations -15 and 25% of the liquid’s total mass. The foaming capacity (FC) and foam stabilizing (FS) properties of the products were determined by applying the “Syphon” method. The foaming capacity was highest for the control sample (252.00±7.52%), followed by the foams with 15% persimmon puree (220.00±4.09%). The foam’s lowest foaming capacity values were obtained for the foam with chokeberry puree (180.00±2.19%). The foam stability was determined by the coefficient of foam stabilization, which was determined to be highest (100±9.55%) for the sample with 15% mango puree and lowest for the foam sample obtained with 25% physalis puree (95.77±0.24%). The sensory analysis revealed that the edible foam with 25% mango puree participation resulted in better sensory properties.