PRODUCTION TECHNOLOGY AND DETERMINATION OF QUALITY INDICATORS OF APPLE AND CARROT MARSHMALLOW ON CHICK-PEA AQUAFABA

The purpose of the study is to develop a new type of pastille confectionery product (marshmallow) using carrot puree and chickpea aquafaba. Tasks: development of technology for obtaining aquafaba from chickpeas; development of marshmallow production using carrot and apple puree (50/50 %) based on chickpea aquafaba; assessment of organoleptic and physico-chemical quality indicators; calculation of the nutritional value of the studied marshmallow sample. Objects of study: carrots, aquafaba from chickpeas, marshmallows. Applesauce is enriched with 50 % carrot puree. The egg white was replaced with chickpea aquafaba. A sample of marshmallow with aquafaba from chickpeas (carrot-apple marshmallow 50/50 %) has higher levels of phosphorus (56.29 mg/100 g), magnesium (83.35), sodium (3089), potassium (1518 mg/kg) than in the control sample. It contains a large amount of calcium (99.38 mg/kg), vitamin B3 (2.7218 g/kg). This sample of marshmallow meets the established quality requirements (mass fraction of moisture, acidity, density), according to GOST 6441-2014 Pastile confectionery products, the mass fraction of moisture in pastille confectionery products should not exceed 25 % (18.5 %), and the density should not exceed 0.6 g/cm3 (0.57 g/cm3). According to GOST 6441-96 Pastile confectionery products, the acidity in pastille confectionery products must be at least 0.5 degrees. (3.44 degrees). Replacing the egg white of a chicken egg with chickpea aquafaba will expand the range of pastille confectionery products. These confectionery products of the pastille group can be consumed by that part of the Russian population that has allergic diseases.