Prospects for using aquafaba as an alternative component in modelling specialised product recipes

Expanding the range of functional food products aimed at creating prescription compositions using non-traditional raw materials is currently one of the promising areas in the food industry. The priority area in the prevention of alimentary-dependent diseases is specialized nutrition based on the exclusion of products containing allergens. Allergy to egg white is a food allergy that manifests itself mainly in childhood (in 5-8% of children under 2 years of age), as well as in people of different ages suffering from other types of allergies and atopic diseases. In addition, the growing popularity of a healthy lifestyle has led to increased interest in vegetarianism in the last decade. It is known that the percentage of vegetarians worldwide is about 40%, while in Russia over the past 5 years the number of people who consider themselves vegetarians has doubled and is 7-8%. As a result, it is advisable to search for promising economically advantageous raw materials, the use of which will help reduce the cost of finished products and expand the circle of consumers of specialized products due to vegetarians, people who adhere to dietary restrictions, and people with food allergies. Plant proteins have great potential for use in the food industry, especially in the creation of alternative food products, in the recipes of which animal components are replaced by plant ingredients. One of the ways to prepare dishes and culinary products of a functional nature without using eggs is to introduce legume protein into the recipes, including in the form of decoctions - aquafaba. Aquafaba (from the Latin “aqua” - water, “faba” - beans) is a viscous liquid obtained after boiling beans, peas or other legumes in water, which has emulsifying and foaming properties. This paper presents the development of a technology for the production of mousse products in which egg white is replaced by red and white bean and pea aquafaba. The study determined the organoleptic, physicochemical properties of aquafaba and finished mousse products. It was found that red bean aquafaba is 2.5 times inferior to pea aquafaba and 0.5 times inferior to the control in terms of whipping. At the same time, the appearance and structural characteristics of finished products (consistency, texture) when using red bean aquafaba are superior to both the experimental sample using pea aquafaba and the control sample based on chicken eggs. The nutritional value of mousse desserts based on aquafaba is reduced by 31.5 4 kcal compared to the control and is on average 197.64 kcal against 229.18 kcal in the control.

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