TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF FOAM CREAM WITHOUT EGG/MILK BY WATER COOKING CHICKPEA

Abstract

Global efforts are now being made to reduce the burden on the livestock industry, and to make use of plant protein sources. Therefore, research and development of food products that can replace eggs / milk is a way to meet the trend of sustainable development. The objective of the study is to investigate the factors affecting on the foam structure of water cooking chickpea to be applied to the development of foaming cream in processing dessert products. Properties such as foam capacity, foam stability, overrun, viscosity and color indexes of water cooking chickpea and egg white as well as the effect of polysaccharides including sucrose and xanthan gum on textural properties of foam cream emulsion has been mentioned. The results show that the water cooking chickpea with adjusting to pH 4, adding table salt (0.3 %, w/v) and xanthan gum (0.005%, w/v) then whipping by Panasonic-MK-GB1WRA Mixer at 720 rpm for 8 minutes, finally adding sucrose (70%, w/v) and whipping for 5 minutes to collect the foam cream that can replace eggs/milk in cold dessert products.