EFFECT OF CHICKPEAS (Cicer arietinum L.) AND SOYBEAN (Glycine max L.) AQUAFABA AS EGG WHITE SUBSTITUES ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ROYAL ICING DURING STORAGE

SUGIARTO, YOHANA (2019) EFFECT OF CHICKPEAS (Cicer arietinum L.) AND SOYBEAN (Glycine max L.) AQUAFABA AS EGG WHITE SUBSTITUES ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ROYAL ICING DURING STORAGE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Recently there are many people who tend to change their consumption patterns by reducing consumption of animal products and switching to vegetable products (vegetarian). Some bakery products such as royal icing use egg white as the main ingredient. Egg white is an animal product, so many vegetarians cannot consume royal icing. Aquafaba is a remnant of legume stew water which has recently been popularly used as a substitute for egg white. This is due to, aquafaba has properties and textures that resemble egg white. Beans that can be used in making aquafaba include chickpeas and soybeans. The purpose of this study was to determine the effect of aquafaba made from chickpeas and soybeans on physicochemical and organoleptic properties of royal icing during storage. This research was conducted by replacing egg white with aquafaba made from 100% chickpeas and 100% soybeans. Research carried out included physical, chemical, and organoleptics analysis. Physical analysis consists of the foaming test and the viscosity test on the material as well as the color and texture of the products. Chemical analysis carried out was the level of water, protein, and fat which was analyzed in materials and products. Organoleptic analysis used hedonic rating tests with color, taste, aroma, texture, and overall attributes. The data obtained were analyzed by Analysis of Variance (ANOVA) methods for physicochemical testing while the Kruskal Wallis and Mann Whitney tests for organoleptic analysis data processing. Aquafaba had lower viscosity, protein, and foaming test even though the foam in the aquafaba can compensate for egg white. The use of aquafaba both chickpeas and soybeans increased the water content of royal icing, decreased the value of the texture to be lower or softer, and decreased the brightness of the royal icing. Organoleptic values showed no significant differences in aroma, taste, and overall, except for color and texture.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food storage
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 03 Dec 2019 08:45
Last Modified: 03 Dec 2019 08:45
URI: http://repository.unika.ac.id/id/eprint/20561

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