Technology of food products with emulsion structure based on aquafaba

Purpose. For the production of vegetable and legume snacks consisting of semi-finished products “vegetable mix”, “boiled legumes”, a fat component, connecting and emulsifying. Aquafaba is used instead of emulsifiers, providing an emulsion structure of snacks. Developed resource-saving vegetarian segment, increase the percentage of consumption of vegetable protein among the population.

Technical properties. Organoleptic indicators of the quality of food products with an emulsion structure: uniformly ground mass with inclusions of spices, slight release of oil is allowed; the taste is delicate, pronounced, corresponds to boiled legumes with a taste of flavor fillers; pronounced smell of boiled legumes, with a light aroma of boiled vegetables; consistency is homogeneous, creamy, smear; color is uniform throughout the mass. Physicochemical characteristics: mass fraction of fat 23.4 … 23.9%; mass fraction of protein 6.08 … 7.0%; humidity 40.3…41.5%, mass fraction of table salt 2.0%.

Scope. Food and processing industries. Production of prepared food and dishes

Advantages. Low-waste production, use of functional and technological properties of aquafaba, ensuring the refusal of additional use of other emulsifiers.

Technical and economic effect. The social effect is ensured by: obtaining resource-saving technology and low-waste production; high biological value; ease of consumption; absence of artificial colors, preservatives, thickeners; use of Ukrainian food products.

Description. The developed technology allows to obtain vegetable and legume snacks that can be consumed by different groups of the population, regardless of age, presence of dietary, ethical or religious restrictions, which will enrich the daily diet with vegetable protein, which is present in crops widely grown in our climate zone in different regions. Ukraine. The technology meets the principles of “from field to table”, circular economy, economical production, allows to expand the range of food products based on vegetable protein. The organoleptic, physicochemical, microbiological indicators and safety indicators of the developed food product were studied. Compared with existing technologies of vegetable snacks with an emulsion structure, the development allows to obtain a resource-saving technology based on the use of Ukrainian food products without the use of additional emulsifiers.

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