Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T034
DOI: https://doi.org/10.24326/ICDSUPL1.T034
Published online: 26 April 2022
ICDSUPL, 1, T034 (2022)
Vegan meringue made of aquafaba and enriched with inulin
Joanna Stasiak1*, Justyna Libera2, and Dariusz Stasiak1
1 Deptartment of Animal Food Technology, Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin Poland
2 Department of Plant Food and Gastronomy, Food Science and Biotechnology, University of Life Sciences in Lublin; Skromna 8, 20-704 Lublin Poland
* Corresponding author: stasiak.joannaa@gmail.com
Abstract
The aim of the research was to produce an innovative vegan meringue from the liquid after cooking chickpeas, and so from a substance that is post-production waste. The physicochemical properties and storage stability over 90 days of vegan aquafaba meringue from canned chickpeas and traditional meringue from chicken egg whites were compared. Moreover, it was checked whether the addition of inulin causes significant differences in both variants. Meringues were tested on the baking day, 30, 60 and 90 days after baking. The meringues were stored in sealed bags at room temperature. The performed tests included: foaming efficiency and foam stability, color measurement, water activity measurement, determination of the number of mesophilic aerobic microorganisms, determination of Enterobacteriaceae bacteria, determination of the number of acidic lactic acid bacteria, determination of the water content by thermal drying, determination of the protein by the Kieldahl method and determination of the content of fat by the Soxhlet extraction method. Both variants without inulin are characterized by high storage stability. The meringue from aquafaba was characterized by a lower content of proteins and fats and a higher content of carbohydrates and a brighter color. No bacterial growth or significant changes in chemical composition, water activity, color and texture were observed over the 90 days. Based on the results obtained, it can be concluded that aquafaba can be a substitute for eggs in the production of meringue. The addition of inulin in such quantity showed no significant differences in meringue properties and this is an open area for further research.
How to cite
J. Stasiak, J. Libera, D. Stasiak, 2022. Vegan meringue made of aquafaba and enriched with inulin. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T034