# Physicochemical and Sensory Properties of Bahulu and
## 3 Results and Discussions
### Physicochemical and Sensory Properties of Chocolate Mousse
#### 3.2.2 Proximate Composition of Chocolate Mousse  
The mousse control had the highest protein content of 4.69%, which was higher than the mousses produced from canned liquid samples (_p_ < 0.05) (Table 9). Chocolate mousse produced from canned pulse liquids contained more protein, ranging from 1.52-1.90%, than the canned vegetable liquids (0.68-0.80%). This was also due to the heat-stable protein in the pulse liquids. Meanwhile, the protein content of the egg white mousse was lower than the egg white bahulu (Table 6). The double-boiling method used in making egg white mousse to melt the chocolate and butter, then folded with egg white and canned liquid foams, caused the protein inside the egg white foam to denature as there was a change in the temperature. Egg white protein is sensitive to high temperatures as it can easily denature and coagulate [52]. The fat contents of mousses N (25.31%) and X (25.35%) were less than the mousse control (28.62%) (_p_ < 0.05), whereas the fat contents of mousses A (49.04%), D (49.02%), P (49.07%), and R (48.03%) were higher than the control sample (_p_ < 0.05). The stability of oil foam in chocolate aeration greatly depends on drainage [53]. Increasing the level of egg yolk would decrease the foam stability of the egg white [54]. This outcome suggests that foam stability is crucial, especially in food products, such as chocolate mousse, and fat content decreases foam's stability. Additionally, other studies reported that high-fat milk may decrease the foaming ability, stability, and functionality of aerated dairy products [55]. A stable foam maintains its initial properties, forming a viscoelastic film to surround air bubbles, thus making it difficult to collapse [56]. Therefore, a higher foam stability in egg whites (drainage ratio: 0.00), pulse N (drainage ratio: 0.02), and pulse X (drainage ratio: 0.00) produced a stable mousse texture in the control mousse and mousses N and X \begin{table}
\begin{tabular}{l l} \hline \hline
**Sample** & **Viscosity (cP)** \\ \hline Mousse Control & 8005.00 \(\pm\) 0.00 d \\ Mousse A & 2238.33 \(\pm\) 2.89 a \\ Mousse D & 2778.33 \(\pm\) 2.89 b \\ Mousse N & 8004.33 \(\pm\) 0.58 cd \\ Mousse P & 8002.33 \(\pm\) 1.53 cd \\ Mousse R & 8001.67 \(\pm\) 0.58 c \\ Mousse X & 8004.33 \(\pm\) 0.58 cd \\ \hline \hline \end{tabular} Different letters in the same column indicate significant differences (_p_ < 0.05); mean \(\pm\) S.D., \(n\) = 3.  
\end{table} 
Table 8: Viscosity of chocolate mousses. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Sample** & **Protein (\%)** & **Fat (\%)** & **Ash (\%)** & **Fiber (\%)** & **Moisture (\%)** & **Carbohydrate (\%)** &
\begin{tabular}{c} **Caloric Value** \\ **(ICAL)** \\ \end{tabular} \\ \hline Mousse Control & 4.69 \(\pm\) 1.18 c & 28.62 \(\pm\) 0.01 b & 1.01 \(\pm\) 0.01 c & 2.07 \(\pm\) 0.12 a & 28.95 \(\pm\) 0.01 b & 34.65 \(\pm\) 1.15 c & 423.26 \(\pm\) 0.01 b \\ Mousse A & 0.80 \(\pm\) 0.10 a & 49.04 \(\pm\) 0.01 d & 0.88 \(\pm\) 0.01 b & 2.06 \(\pm\) 0.05 a & 27.70 \(\pm\) 0.01 a & 19.53 \(\pm\) 0.12 b & 531.60 \(\pm\) 1.28 d \\ Mousse D & 0.68 \(\pm\) 0.50 a & 49.02 \(\pm\) 0.02 d & 0.88 \(\pm\) 0.02 b & 2.06 \(\pm\) 0.04 a & 27.72 \(\pm\) 0.01 a & 19.64 \(\pm\) 0.52 b & 531.96 \(\pm\) 2.18 d \\ Mousse N & 1.90 \(\pm\) 0.18 b & 25.31 \(\pm\) 0.08 a & 0.80 \(\pm\) 0.01 a & 2.10 \(\pm\) 0.02 a & 30.01 \(\pm\) 0.01 c & 39.89 \(\pm\) 0.25 d & 403.88 \(\pm\) 0.59 a \\ Mousse P & 0.92 \(\pm\) 0.06 ab & 49.07 \(\pm\) 0.01 d & 0.79 \(\pm\) 0.01 a & 2.02 \(\pm\) 0.04 a & 27.71 \(\pm\) 0.05 a & 19.50 \(\pm\) 0.13 b & 530.55 \(\pm\) 1.42 d \\ Mousse R & 1.52 \(\pm\) 0.43 ab & 48.03 \(\pm\) 0.01 c & 1.01 \(\pm\) 0.01 c & 2.08 \(\pm\) 0.08 a & 30.00 \(\pm\) 0.01 c & 17.36 \(\pm\) 0.44 a & 514.44 \(\pm\) 2.90 c \\ Mousse X & 1.82 \(\pm\) 0.17 b & 25.35 \(\pm\) 0.01 a & 1.00 \(\pm\) 0.01 c & 2.07 \(\pm\) 0.06 a & 29.98 \(\pm\) 0.02 c & 39.78 \(\pm\) 0.13 d & 403.36 \(\pm\) 0.81 a \\ \hline \hline \end{tabular}
\end{table} 
Table 9: Proximate compositions of chocolate mousses.