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

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