Quality indices of vegetable sponge-type confectionery products, obtained from aquafaba

Abstract

The aim of this study was to develop the technology for manufacturing vegetable sponge cake based on chickpea boiling water, used as a foaming agent. For this research, 3 domestic chickpea varieties Ovidel, BotnașiIchel were used, from which chickpea boiling water was obtained under laboratory conditions. It was determined the physico-chemical quality indicators of chickpea boiling water: dry matter content, protein and ash content, the ability to form foam, and its stability. In the vegetable sponge cake manufacturing technology, chicken eggs were replaced by chickpea boiling water, which was characterized by the highest content of dry matter and protein. The sensory quality (outer appearance, consistency of the core, color and appearance of the crust, smell and taste) and physico-chemical quality (moisture content, porosity of the core, alkalinity, friability, and water activity) of the vegetable sponge samples were analyzed. At the same time, a sample of sponge cake was prepared according to the classic recipe with chicken eggs, the control sample.