TECHNOLOGICAL ASPECTS OF PRODUCTION EMULSION – BASED SNACKS FROM LEGUME AND AQUAFABA
Abstract
A technology has been developed for snacks with an emulsion-based structure made from legumes and aquafaba. The innovative concept of this technology is grounded in the current task of the food industry: producing relevant food products, that is, products that address contemporary issues and consumer demands, while considering food trends. The Food and Agriculture Organization (FAO) recognizes legumes as strategic food crops of humanity, playing an essential role in meeting the dietary needs of the global population. Legumes are not only a source of high-quality plant protein, but they also contain important vitamins, minerals, and dietary fiber, making them crucial components of healthy and balanced diets. Legumes are Ukrainian raw materials and implement the support and development of the local agricultural sector, which contributes to its development and at the same time contributes to global environmental security by reducing transportation costs and reducing the carbon footprint. This approach is an important step toward ensuring food independence and strengthening the local economy. The technological process parameters for obtaining this new product have been defined, and a technological scheme for emulsion-based snacks made from chickpeas and split peas has been developed. According to the innovative concept, the emulsion structure is achieved by realizing the functional-technological properties of legumes and the byproduct of their production – aquafaba. Theoretical and practical studies of the recipe and technology have allowed for the substantiation of the technological parameters for these snacks. Thus, the developed technology for emulsion-based snacks using legumes and aquafaba not only meets current demands and consumer interests but also creates possibilities for adaptation to a broad range of dietary preferences, reducing dependency on imported ingredients and enhancing food security. Future research prospects involve studying the quality and safety indicators of emulsion-based snacks and the semi-finished products they contain.
References
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