Study the properties of a chickpea-based jelly product

Study the properties of a chickpea-based jelly product

Blog Article

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 Wound 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 Dryer Motor Mounts the desired result it is worth considering the amount of sucrose and chickpea puree, which affect the strength of the agar gel.