FORMULATION AND TECHNOLOGY FOR A MARSHMALLOWS PRODUCT USING VEGETABLE PROTEIN

The objective of the study is to develop a recipe and technology for producing a marshmallows product using vegetable protein without animal protein. Aquafaba was used as the vegetable protein. Objectives: to develop a recipe and technology for producing a marshmallows product using aquafaba; to study the effects of aquafaba on the rheological properties of the finished product; to evaluate the organoleptic and physicochemical quality indicators; to determine the optimal dosage of aquafaba; to determine the effect of aquafaba on the shelf life of the finished product. The objects of the study were aquafaba, a semi-finished product in the form of a marshmallows mass, and a finished marshmallows product. Samples of glue-free whipped marshmallows were made with different dosages of aquafaba as a foaming agent and compared with a control sample using egg white. The volume of the marshmallows mass was determined by whipping all the ingredients in a KENWOOD KMC 500 mixer at 600 rpm in a graduated bowl for 7 minutes. After whipping, the volume of the mass was noted along the meniscus on the bowl. To determine the density of the marshmallows mass, weighing bottles with the pastille mass and distilled water were weighed and calculations were made. The mass fraction of moisture in finished products was determined by drying according to GOST 5900-2014. The texture analyzer structurometer ST-2 was used to study the rheological characteristics. The “accelerated aging” method was used to study the shelf life of the product. Organoleptic assessment of quality indicators was carried out according to GOST 6441-2014. The results of the study showed that the optimal sample was the one with an aquafaba addition dose of 56 g. The choice was based on the results of the organoleptic assessment, physicochemical indicators and rheological properties of the product. The technology for preparing marshmallows on vegetable protein was practically no different from the unified technology on egg white. When analyzing the structural and mechanical pro¬perties of finished products, it was revealed that marshmallows on aquafaba has greater elasticity and hardness than the control sample.