Justification for the use of beans in dessert mousse technology

Abstract

Fruit and berry mousses used as desserts and cake fillings have low nutritional value due to protein deficiency. Legumes can be used as ingredients for enriching sweet dishes. The aim of the work was to study and substantiate the possibility of using beans seeds in the technology of dessert mousse of increased biological value. The objects of the study were samples of seeds of white beans (Phaseolus vulgaris) and mousses prepared on their basis. This type of beans is constantly presented on the Russian market and is the main one in canning. Investigations were carried out: the chemical composition of bean seeds was determined, a recipe for bean mousse was developed, an analysis of the nutritional value, consumer properties and shelf life of the new product was carried out. Standard laboratory methods of analysis were used. Boiled crushed beans (bean paste) were added to the mousse. In boiled beans, compared to dry seeds, the water content increased from 7.7 to 58.9%, protein decreased from 22.9 to 8.2% (in dry matter 24.8–20.2% ). Based on the analysis of the influence of the amount of beans on the formation of the structure and organoleptic properties of the mousse, the optimal content of beans in the mousse was established - 40%. The developed mousse recipe includes: boiled beans, additional flavoring substances (sugar, fruit or berry juice), a structurant (gelatin), water. Bean mousse is characterized by a high protein content (over 6%) and dietary fiber (over 3%), moderate calorie content (160 kcal/100 g of product), lack of preservatives and flavor enhancers, therefore it can be classified as a healthy food.