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KMID : 1134820230520050539
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 5 p.539 ~ p.546
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Properties of Meringue Cookies by Adding Various Chickpea Aqueous Solution Amount Instead of Egg White
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Yoon Ki-Hong
Kim Won-Mo
Lee Gyu-Hee
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Abstract
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This study was undertaken to investigate whether meringue cookies could be manufactured by substituting egg whites. Meringue cookies were prepared using either egg whites (control; Eggwhite) or substituting with varying concentrations of chickpea aqueous solution (CAS). The physical properties and sensory evaluation of meringue cookies were assessed. The correlations between the moisture content, color, and physical properties and meringue cookies were analyzed by Principal Component Analysis (PCA) using python. PCA revealed that Eggwhite and CAS90 (meringue cookies made by using CAS 90% amount of egg white amount) belonged to quadrant 2; hence, the overall acceptance distribution between Eggwhite and CAS90 was displayed as a python distribution plot. The height of the meringue cookie was the highest in CAS100 (meringue cookies prepared by using CAS 100% amount of egg white amount), with decreasing height observed as the CAS content decreased. PCA results classified the meringue cookies into 5 groups. Eggwhite and CAS90 were predicted to have similar physical properties. Sensory evaluation of the meringue cookies revealed the highest value of overall acceptance for CAS90. We conclude that CAS is a workable substitute for meringue cookies. Our results indicate that compared to Eggwhite, CAS90 was better accepted by consumers who participated in this experiment.
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KEYWORD
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meringue cookies, egg white, chickpea aqueous solution, substitute, python
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