Articles
Content Analysis Of Solids, Protein and Titratable Acidity in Beans Decoctions
Authors:
Nadezhda V. Makarova, Marianna S. Voronina, Alena N. Gulyaeva, Daria I. Nisteryuk, Elvira N. Shlyapnikova
Abstract:
Allergy to egg white is one of the food allergies that reveals mainly in childhood. The search for ways to replace protein with a less or non-allergenic component has now become particularly acute. One of the alternative ways of cooking dishes and culinary products without eggs is the introduction of legume proteins in the form of a decoction (aquafaba) into the recipes. During the legumes cooking, there is a cell loose, the dry protein jellies swell due to the destruction of hemicelluloses, extensin, protopectin and fiber swelling. There us protein denaturation with its dehydration at a temperature of 50-70 ° C including water absorption from the environment by gelatinized starch. Gelatinized starch forms a strong jelly in the cells, which impacts the product consistency. Dissolution of starch polysaccharides accompanied starch gelatinization during heat treatment, which leads to the water-soluble substance accumulation. Due to the partial oligosaccharide hydrolysis, starch increases the total amount of sugars. During heat treatment, the amount of soluble pectin increases. The article considers the quality indicators of legumes decoction: red and white beans, lupine, chickpeas, moong dal and lentils and the examples of legume decoction use: lentils, chickpeas and lupins.
Keywords:
aquafaba; protein; legumes; acidity; lupin; mash; chickpeas
For citation:
Nadezhda V. Makarova, Marianna S. Voronina, Alena N. Gulyaeva, Daria I. Nisteryuk, Elvira N. Shlyapnikova. Content Analysis Of Solids, Protein and Titratable Acidity in Beans Decoctions. Индустрия питания|Food Industry. 2021. Vol. 6, No. 3. Pp. 51–57. DOI: 10.29141/2500-1922-2021-6-3-6
