Nutritional value of macarons made with plant-based ingredients and natural coloring

Abstract

In the context of the growing number of people with food allergies and dietary restrictions, as well as increased interest in natural ingredients, it is relevant to study the nutritional value of confectionery products created on the basis of alternative raw materials. The aim of the scientific work was to substantiate the manufacturing technology of flour confectionery products from almond dough, in particular macarons, with the complete replacement of egg white with plant ingredients. The study used aquafaba and soy protein isolate as egg white substitutes. Aquafaba is a vegan product with good foaming properties, and soy isolate contains over 90% protein and ensures foam stability. Organic wheatgrass powder was also introduced into the recipe as a source of fiber and plant protein. Its concentration of 3% of the dough mass was found to be optimal. The research hypothesis is that the use of plant-based ingredients and natural dyes in the formulation of vegan macarons will help increase their nutritional value. The effect of adding lemon juice, cream of tartar and sugar on foam stability, as well as the density of various protein components at 20°C, was studied. A natural dye, spirulina, was used to improve the appearance. As a result of a series of technological tests, a macaroni recipe with aquafaba and soy isolate was created, which demonstrates improved organoleptic and nutritional characteristics: the protein content increased by 66.3%, the fat content decreased by 36.3%, and the complex quality index reached 0.66 compared to 0.56 in the traditional version. The new product meets modern requirements for healthy eating.