APPLICATION OF MODERNIST TECHNIQUES IN PLATED DESSERTS: BALANCING AESTHETICS, TEXTURE, AND TASTE STABILITY

CHETANYA RAI

The study explores the transformative role of modernist techniques in enhancing the aesthetics, texture, and taste stability of plated desserts, merging artistic creativity with scientific precision in contemporary gastronomy. A mixed-method experimental design was adopted, involving the preparation and evaluation of five dessert types; mousse, gel-based, frozen, deconstructed, and layered each crafted using traditional and modernist approaches. Quantitative and qualitative analyses assessed parameters such as visual composition, textural complexity, and flavor retention under varying temperature and time conditions. Results demonstrated that modernist techniques significantly improved color contrast, symmetry, and creativity in plating, as well as refined textural attributes such as cohesiveness and springiness. Desserts produced using molecular processes like gelification, aeration, and controlled dehydration exhibited superior Flavor Stability Index (FSI) values and higher sensory acceptance scores compared to their traditional counterparts. Correlation analyses further revealed that flavor stability strongly influenced overall sensory satisfaction, emphasizing the interplay between food science and culinary art. The study concludes that the strategic application of modernist techniques enables chefs to achieve a balanced integration of visual appeal, structural precision, and gustatory consistency, redefining the modern dessert experience through a blend of innovation and sensory harmony.