Study the properties of a chickpea-based jelly product
Abstract
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.