| Issue |
E3S Web Conf.
Volume 285, 2021
International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)
|
|
|---|---|---|
| Article Number | 05010 | |
| Number of page(s) | 4 | |
| Section | Food Technologies | |
| DOI | https://doi.org/10.1051/e3sconf/202128505010 | |
| Published online | 06 July 2021 | |
Study the properties of a chickpea-based jelly product
1
Moscow State University of Food Production (MSUFP), 125080 Volokolamskoe shosse 11, Moscow, Russia
2
Bukhara Engineering-Technological Institute (BETI), 200117 K.Murtazaev street 15, Bukhara, Uzbekistan
* Corresponding author: molchanova@mgupp.ru
The consumption of food products with low consumer properties is the reason for a decrease in a life quality as well as for a number of diseases development among the population. Meanwhile, the annual volume of confectionery production and their consumption is increasing, which requires an expansion of the assortment in this group. A jelly product was developed, using the unusual raw materials chickpeas (Cicer arietinum). During the formulation development the samples with high organoleptic characteristics were obtained. To determine the rheological properties, 1% agar solutions with sucrose content of 25% and with different contents of chickpea puree were examined. Additionally, the effect of the sucrose amount on agar jellies was studied. The samples were 1% agar solutions with different sucrose content. Thus, when developing a formulation with agar, for the desired result it is worth considering the amount of sucrose and chickpea puree, which affect the strength of the agar gel.
© The Authors, published by EDP Sciences, 2021
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