INNOVATIVE ZEPHYR TECHNOLOGIES BASED ON VEGETABLE FOAMING FORM
DOI:
https://doi.org/10.32782/tnv-tech.2024.4.26Keywords:
innovation, veganism, vegetable foaming agent, aquafaba, marshmallow.Abstract
Innovative trends in the restaurant industry are determined by the needs of consumers to choose products that meet the requirements of HACCP, quality and health. In recent years, vegan food has become popular. The number of people who exclude products of animal origin from their diet and prefer vegetable analogues is increasing. Vegetable substitutes for meat and milk are being developed. Special attention is paid to the development of vegetable analogues of egg products (eggs, melange), which would correspond to traditional food products in terms of texture and taste. The research methodology was based on the application of a systematic analysis of various plant foaming agents (lecithin, quinoa, xanthan gum, coconut milk, aquafaba, saponins). The study of foaming ability, foam stability, organoleptic indicators was applied for the purpose of scientific substantiation and practical application of methods of designing food products taking into account world trends. The article presents an overview of the composition of aquafaba, functional properties, opportunities and problems associated with the use of aquafaba in food recipes. On the basis of generalized literary sources, the technology of obtaining aquafaba was formed. The foaming ability of egg white and aquafaba was compared. The stability of the foam was studied and the influence of such ingredients as tartaric acid, citric acid and salt on the foam structure was determined. The fruit and berry raw materials that improve the organoleptic indicators of marshmallows with the use of aquafaba have been determined. A technology for making marshmallows based on a vegetable foaming agent has been developed. Sensory indicators of the developed products are shown on the quality profile. Based on the analysis and study of innovative technologies for the use of aquafaba, a marshmallow with the use of a vegetable foaming agent was developed, which will allow expanding the range of products for vegans, people who are allergic to eggs and are concerned about sustainable development. The development of confectionery products using vegetable raw materials requires constant improvement. In further research, it is worth expanding the range of products using aquafaba.
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