UNAM
Revista Digital Universitaria
Revista Digital Universitaria ISSN: 1607 - 6079 | Publicación mensual | 1 de mayo de 2014 vol.15, No.05

ABSTRACT

Foam production in chocolate beverages with the traditional molinillo



Enrique Galindo, Gabriel Corkidi, Alehlí Holguín Salas, Diana López López


The foam is a kind of dispersion in which air is introduced in form of bubbles within a liquid matrix. The foam has fascinated humans for generations, and has promoted the creation of new ways of preparing it, allowing the invention of basic kitchen utensils and sophisticated industrial equipment. In the case of Mexico, the presence of foam in food has been very important to diverse Mesoamerican cultures, while in ancient times, foam has had a spiritual role. For chocolate beverages, a particular enthusiasm for the presence of foam has been developed to the level that has led to the sophistication of its production through the use of tools such as the molinillo. Although the molinillo is part of everyday mexican culture, it is unknown how it works in detail and how the molinillo makes foam. It is possible to answer these questions by using advanced techniques of digital image analysis. In the present work we explain the performance of the molinillo and its importance in the preparation of foamy chocolate beverages, in which abundant foam is produced by stirring the molinillo in the air-liquid interface.

Keywords: Foam, chocolate beverage, molinillo.