ТECHNOLOGICAL PRINCIPLES OF VEGAN CULINARY PRODUCTION IN RESTAURANT ESTABLISHMENTS

Abstract

An important trend in the development of the modern restaurant industry is the expansion of the menu and the introduction of special-purpose culinary products that meet the latest approaches to nutrition. Particular attention should be given to consumers who adhere to the principles of veganism, which completely exclude the use of animal-derived products. In the context of these tendencies, there is an increasing demand for the creation of new types of desserts that combine high nutritional value, appealing sensory characteristics, and a natural plant-based composition. The article highlights the technological principles of producing vegan culinary products, focusing on the development of sweet dishes. The technology is based on the use of plant-derived ingredients that serve as structure-forming agents and stabilizers of consistency. The control sample was the traditional “Apple Mousse” prepared from apples, sugar, gelatin, egg whites, and water for gelatin swelling. Based on scientific analysis, alternative plant-based ingredients were selected, including dates, black currants, aquafaba, blue agave syrup, and agar-agar. The study confirmed the high foaming capacity of chickpea aquafaba, which proves its effectiveness as a substitute for egg whites in forming a stable foam structure. It was established that the addition of lemon juice and agave syrup slightly increases the whipping time but enhances the foam stability. Three model samples (MS) of the mousse were developed with varying agar-agar content: 0, 1.5, and 2.5 g per 100 g of the product. Sample MS-1 exhibited the lowest viscosity (23,87 mPa·s⁻¹) and lost its structural integrity more rapidly, indicating lower colloidal stability. Sample MS-3 showed the highest initial (37,57 mPa·s⁻¹) and final viscosity (26,46 mPa·s⁻¹), forming a dense gel-like structure that disintegrated during whipping and failed to maintain a foamy texture. Sample MS-2 had intermediate viscosity parameters, demonstrating moderate structural stability and good plasticity during whipping, which determined it as the optimal variant for further technological development. Based on the experimental results, a technological chart for the sweet dish “Vegan Mousse” was developed, suitable for inclusion in restaurant menus. The final product is characterized by an increased content of micronutrients (potassium, magnesium, iron), an attractive texture, pleasant taste properties, and a lower energy value (90 kcal/100 g) compared to the traditional apple mousse.