Improvement of chocolate mousse production technology using alternative protein sources

One of the current trends in the food industry is the search for alternative sources of protein. The need for new sources is due to various factors: many people refuse to eat animal food for ethical and religious reasons; allergy to protein, especially egg protein, is one of the most common diseases among young children; animal husbandry is one of the most environmentally harmful industries. Plant sources of protein include aquafaba - decoctions of various leguminous crops. By its technological properties it is close to egg white and is often used as its alternative. This article presents the results of research of chocolate mousses made on the basis of aquafaba (pouring liquid) of peas, beans and chickpeas. Experimental samples made on the basis of model recipes using aquafaba of different legumes are compared with the control sample prepared by the traditional method on the basis of egg white, in the following indicators: organoleptic, physicochemical (titratable and active acidity, mass fraction of moisture and solids, form stability), storability, nutritional and energy value. According to the results of research, organoleptic parameters of experimental samples are not inferior to the control, and such as structure and appearance are superior to the control sample. Titratable acidity varies depending on the type of aquafaba used: the maximum values were observed in mousses based on aquafaba beans - 2.0 and 2.5 deg. Mass fraction of moisture and dry matter in experimental samples of mousse in comparison with the control varies in the following ratio, respectively: moisture : dry matter 1:4 in the control sample, while in experimental samples on average from 1:1 to 1.5:1. In the study of storability it was found that mousse with the use of aquafaba peas after a day of storage lose shape, while the mousse based on aquafaba beans noted the preservation of the shape of products. Nutritional value of experimental samples of mousses based on aquafaba on average is 199 kcal per 100 g against 229 kcal in the control. The optimal recipe was adopted as the recipe of mousse based on aquafaba beans with the addition of bitter and milk chocolate (sample 3).