The fresh moonflower (FM) was dried in hot air oven at 50 C 48 hours as the dried moonflower (DM) 7.37 %. Then DM was extracted by ethanol concentration 95% and using the evaporator to evaporate ethanol solution. This study aimed to study the process which extract phenolic compounds (PC) from FM and formulate PC in pasteurized milk. From the results PC was 68.11±1.44 μg/ml. The final formula of pasteurized milk was added PC 1g /200 ml and was pasteurized at 72 °C 15 s. The (L*) 85.91±0.07 (b *) -1.92±0.06 (a *) 17.13±0.24 pH 6.58±0.00 total soluble solid 12 ˚Brix. It could be stored at 4 C for 7 days.

Chemical composition of commercial pasteurized milks contained different fat content (full-fat; FF low-fat; LF and non-fat; NF) was studied. NF contained the lowest fat content (0.12%) with the highest protein content (3.20%). NF exhibited the highest foaming ability and stability. The chemical compositions physical and sensorial properties of chocolate mousse produced from FF LF or NF were also investigated. M-NF had the lowest in fat content resulting in energy reduction when compared with M-FF and M-LF. M-NF also showed the highest firmness and adhesiveness (p<0.05). This was probably due to different chemical composition of pasteurized milk used. For color measurement M-FF showed the highest L* value. However all chocolate mousse samples had no difference likeness score for texture taste and flavor (p>0.05). From the results commercial pasteurized non-fat milk could be not only used for chocolate mousse production without effect on textural and sensorial properties but the energy from fat was also reduced.