The possibility of using aquafaba as a substitute for chicken protein in the production of biscuits

Currently, healthy eating is becoming increasingly widespread. The most important source of energy for the human body is protein. It participates in the formation of cells, hair and nails, accelerates biochemical reactions and provides protection against viruses and microorganisms. One of the sources of protein used in the food industry is egg white, or albumin. The aim of the work was to study the organoleptic and foaming properties of aquafaba of various origins, as well as the possibilities of using aquafaba as a substitute for chicken protein in the production of sponge cake. The research was carried out on the basis of the bakery laboratory of the Department of Biotechnology and Food Products of USAU. The object of the study was aquafaba obtained from canned peas (Pisum) of the Bonduelle trademark, freeze-dried chickpea decoction (Cicer arietinum) «Aquafaba» «Easy Product» of industrial production, fresh chickpea decoction (Cicer arietinum). For the production of sponge cake, a traditional recipe based on chicken eggs was taken, in the experimental samples the eggs were replaced with aquafaba. The highest rates of foam multiplicity and stability were noted in Aquafaba 1 (filtered liquid from a can of canned peas) - 6.8 and 87%, respectively. The organoleptic characteristics of the biscuit were evaluated by the tasting commission. The best smell and taste are noted in the sponge cake from Aquafaba 3 (chickpea broth). This sample scored the maximum number of points.