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Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Ivanova D. A., Tarabanova E. V.
Modeling of flour confectionery recipes using alternative functional components

Finding alternative sources of protein is topical worldwide for a number of reasons: deficiency of dietary protein, allergies to certain types of protein, environmental hazards of animal agriculture, the growing popularity of vegetarianism and veganism, and the growing number of representatives of certain religious denominations. Plant proteins, especially proteins from cereals and legumes, are often considered as a substitute for traditional animal protein. From the latter, the vegetarian and vegan community has produced a substance similar in physical properties to egg white – aquafaba. It represents a decoction or pouring liquid of canned legumes. The paper presents the development of recipes of flour confectionery products with the use of aquafaba beans as an alternative to the protein of chicken eggs. In the first formulation, egg white was replaced with aquafaba by 50 %, in the second formulation – by 100 %. As a functional ingredient, carrot powder has been introduced into the formulation as a source of dietary fiber. As a result of experiments it has been found that the optimal quality of the finished product is achieved when 50 % aquafaba is introduced into the composition. Organoleptic, physicochemical and microbiological indicators of biscuits with aquafaba meet the requirements of regulatory documentation.

(in Russian, стр.11, fig. 5, tables. 5, ref 27, AdobePDF, AdobePDF 0 Kb)