Properties of Macarons with the Addition of Various Amounts of Chickpea Aqueous Solution as a Substitute for Egg Whites
2022
Kim, W.M. | Yoon, K.H. | Lee, G.H.
The recent environmental sustainability trends and the relatively high percentage of humans with allergies to eggs have given an impetus to efforts to find plant-based alternatives. In this study, chickpea aqueous solution (CAS) was used as a plant-based foaming agent. The solid content of the CAS was 15%. Macarons were prepared by varying the amount of CAS used as a replacement for egg whites. The term ‘Egg’ was used for macarons made with only egg whites, ‘CAS100’ described macarons made by replacing 100% of the egg whites with CAS, and ‘CAS95’ was the name given to macarons made by 95% of CAS100 amount. The correlation between the physical properties of the macarons and the macarons made with various amounts of CAS was analyzed using principal component analysis (PCA) on Python. The correlations between the intensity of the sensory characteristics and the overall preference were displayed as a boxplot graph using Python. CAS95 was most similar to Egg in terms of the appearance of the macarons. In physical properties, the product with the most similar characteristics to Egg was CAS95. In the PCA, Egg and CAS95 mainly belong to the third quadrant and had similar characteristics. The overall acceptance in the sensory evaluation also indicated that CAS100 and CAS95 could replace Egg. In conclusion, the chickpea aqueous solution could be used as a replacement for egg whites to produce macarons. Further, it appears preferable to manufacture by 95% (CAS95) of the egg white amount with the chickpea aqueous solution.
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