Study of the possibility of using chickpeas as an ingredient of a basic sponge cake

The purpose of the research is to study the possibility of using chickpeas in the production of sponge cakes. Research objectives are: to develop sponge cake recipes with different chickpea content, prepare sponge cake samples, conduct their expert organoleptic assessment. Sample 1 is a classic sponge cake. When preparing sample 2, 33 % of eggs were replaced with chickpea broth, while preparing sample 3 - 66 %. When preparing sample 4, only chickpea broth was used; eggs are not included in the sample. An increase in the proportion of chickpea broth in the sponge cake recipe leads to an increase in the carbohydrate content, but at the same time the protein and fat content decreases. However, some of the proteins and fats in samples 2-4 are of plant origin. This increases their value over sample 1. The energy value of the finished product increases with an increase in the proportion of chickpea broth in the recipe. The addition of chickpea broth does not affect the color of the finished product and its smell. But with an increase in the amount of introduced chickpea broth, cracks appear on the surface of the product, and its volume decreases. With the complete replacement of eggs with chickpea broth, we observe a dense, non-porous structure of the finished product. The addition of significant amounts of chickpea broth (samples 3 and 4) results in a bean flavor. The smallest decrease in organoleptic quality indicators was found when replacing 33 % of eggs. Replacing eggs in the recipe with chickpea broth leads to a decrease in the cost of the sponge cake and its selling price. The use of such plant materials as chickpeas is possible in the production of sponge cakes. Replacement of 33 % of eggs in the classic sponge cake recipe practically does not affect the level of organoleptic quality indicators of the finished product. Replacing the eggs included in the recipe with chickpea broth leads to a decrease in the cost of the finished product and its selling price. It is economically profitable to produce sponge cakes using chickpea broth.