Investigation of the usage of chickpea boiling water (NHS) as an egg substitute in meringue, mayonnaise and pancake production and measurement of the rheological properties of the mixtures by the LAOS method and determination of the effects on product quality
Project no. 22346 · Status: Kapanmış · 2020
Summary
In this project, it is investigated the use of chickpea boiling water (with and without ultrasound application as a pretreatment) as an egg substitute and also determined the effects on some quality properties of pancakes, meringue and mayonnaise samples. The ultrasound application showing the best features was determined as 30 minutes. It was determined that the droplet size increased and the stability decreased with the increase in the egg substitute ratio of the mayonnaise samples. It was determined that chickpea boiling water with ultrasound applied increased the stability of mayonnaise samples. A decrease in the density of pancake dough and meringue foam was observed with ultrasound technology applied to chickpea boiled water as a pretreatment. It has been observed that the observation and meringue samples made using chickpea boiled water with ultrasound applied from scanning electron microscope images show a more uniform and regular particle structure. Results showed an decrease in storage (G') and loss modulus (G") values with the addition of NHS and UNS-30 in the meringue, pancake and mayonnaise samples. It was determined that the crossover point to nonlinear region was also different each other because of the differences between structure of samples. The Chebyshev coefficients, elastic and viscous modulus values were examined and viscoelastic behavior of the samples was given in details.