Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation

TL;DR

This study shows that faba bean protein can fully replace egg white in marshmallows without compromising quality.

Contribution

The paper demonstrates the successful total substitution of egg white with faba bean protein concentrate in marshmallow formulation.

Findings

Faba bean protein concentrate showed comparable foaming properties to egg white.

The resulting marshmallow had similar sensory scores for hardness, odor, and general acceptability.

Structural analysis confirmed the similarity between egg white and faba bean protein-based marshmallows.

Abstract

This paper discusses the total replacement of egg white (EW) with faba bean protein concentrate (FPC) in a marshmallow formulation. The physico-chemical and techno-functional characterizations of the ingredients revealed that FPC, with a protein content of 68%, exhibited an interesting foaming capacity (200%) compared to EW, which had comparable foaming stability. The physico-chemical properties of the final products indicated that the FPC marshmallow (FPCM) had a higher density (0.519 g/mL), lower moisture (17.337%), and a water activity within the recommended range for this type of product. The FPCM had the highest hardness and elasticity values but the lowest cohesiveness and adhesiveness. Scanning electron microscopy showed that the FPCM structure is similar to that of the EW marshmallow (EWM). In front-face fluorescence spectroscopy measurements, the FPCM exhibited higher emission intensity for tryptophan with a maximum at 382 nm and vitamin A with a maximum located around 338 nm. FTIR analysis presented higher peaks at 850, 918, and 1034 cm−1 for the EWM compared to the FPCM. In a hedonic evaluation, the majority of descriptors (hardness, odor, and general acceptability) showed similar scores for both formulations. All results demonstrated the success of the total substitution of egg white by FPC in the marshmallow formulation.

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