Development of technology for food products with emulsion structure based on pea groats and pea aquafaba

The object of this study is a vegetable appetizer, as well as its sensory, physicochemical, microbiological, rheological, microstructural indicators, and their changes after 30 days of storage. The main task addressed within the framework of the study was the implementation of both pea groats (the basic raw material) and pea aquafaba (an intermediate semi-finished product) in one technological flow of food production. This approach contributes to the rational use of resources, the implementation of scientifically based parameters of the technological process, and the practical implementation of sustainable development concepts through the valorization of intermediate semi-finished products. A model of the recipe composition and a schematic diagram of food products with an emulsion structure based on pea groats and pea aquafaba have been developed. It has been experimentally determined that the developed products are characterized by high sensory indicators that remain stable during storage. The mass fraction of dry matter in the studied samples was 45.1 %, the mass fraction of protein was 4.3 %, and the carbohydrates were 13.6 %. The water activity in freshly prepared appetizers was 0.910, and after 30 days of storage, it was 0.902. Rheological and microstructural indicators confirmed the formation of a stable multicomponent structure. A distinctive feature of the experimental results is that the emulsion structure of the developed food product is provided with the technological properties of aquafaba. The technological solutions proposed in this work aim to make food products that meet the growing demand for plant-based, functional, and economically affordable products. The practical implementation of the devised technology could contribute to meeting consumer demands and introducing innovative trends in the development of the food industry, through resource efficiency of production processes