# Physicochemical and Sensory Properties of Bahulu and
## 1 Introduction  
Aerated foods contain air or gas, which makes the finished products lighter and more voluminous [1]. Aerated foods can have both positive and negative consequences for the food industry. Extra cost and effort are required to create the desired aerated products with lower allergenicity levels of \(\beta\)-lactoglobulin that remains unaffected, even when heated [2]. Furthermore, the overbeating effect of liquid egg whites is permanent [3]. Advantageously, aerated foods add variety to food products, ranging from baked to chilled, resulting in a novel texture and sensory appeal [1]. The incorporation of air into foodproducts produces foods with a softer texture. Mousses are the classic example of aerated food widely consumed, in which the incorporation and retention of bubbles are crucial in the success of the dish [4]. Mousse highly depends on its texture, which is supposed to be fluffy, soft, and airy. Good-quality mousse is when the foam is produced with an even distribution of smaller bubbles, resulting in a more stable and creamier mousse [5]. Bahulu is another example of an aerated food, which is very popular among Malaysians. Bahulu is prepared by baking in various shapes [6]. The most common shape of bahulu is bahulu cermai (button bahulu) and bahulu ikan emas (goldfish bahulu). Moreover, some of the aerated foods provide extra nutritional benefits to consumers. For instance, bread is high in fiber, which is good for human health. The foam inside food can enhance the food's texture, color, and novelty, thus increasing consumers' excitement towards a specific food product [7]. These include producing aerated foods, such as ice cream, cakes, soft drinks, and more.  
Over the years, egg white has been extensively applied as an excellent foaming agent in many aerated foods, including mousse [8]. Egg white contains protein albumen that can rapidly absorb on the air-liquid interface during whipping and form a cohesive viscoelastic film through intermolecular interactions [9]. Some aerated foods' reliance on egg white may cause the demand for eggs to increase further. Situations, such as high feed costs, an unstable economy, and disease outbreaks disrupting egg production rates, will eventually have an impact on egg demand fulfilment. Recently, egg scarcity has emerged as one of Malaysia's most pressing issues, particularly following the relaxation of COVID-19 restrictions [10]. Thus, plant-based foods have gained significant attention from the community as an alternative foaming agent to replace egg whites [11]. Various plant proteins, such as pulses, are commercially available for the further development of plant-based products, including aerated foods [12]. A study was conducted on the proximate meringue composition and sensory evaluation of haricot beans, garbanzo chickpeas, whole green lentils, and split yellow pea liquids [13]. The meringue produced from these liquids had a lower moisture content than egg white meringue. However, the meringue from garbanzo chickpeas and whole green lentils produced comparable hardness compared to egg white meringue. Furthermore, the overall preference did not significantly vary from the liquids to egg whites. Another study showed that replacing egg whites with aquafaba did not considerably affect the physicochemical parameters of a sponge cake [14]. Thus, this research aims to investigate the physicochemical properties and sensory acceptance of bahulu and chocolate mousse developed from selected canned pulse and vegetable liquids. Aeration characterization is used to test the ability of various canned pulse and vegetable liquids to form foam. Based on the overrun results [15], liquids from green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (vegetable D) obtained overruns higher than 1000% and were chosen as potential foaming agents for bahulu and chocolate mousse development.