The Effect of Garbanzo Bean Aquafaba (Cicer arietinum) Substitution on the Physical and Sensory Quality of Marshmallow
DOI:
https://doi.org/10.58258/jatk2t22Keywords:
Aquafaba, Garbanzzo, Marshmallow, Density, Sensory QualityAbstract
This study aimed to analyze the effect of chickpea aquafaba (Cicer arietinum) substitution on the physical quality and sensory attributes of marshmallow. This research applied an experimental method using three levels of aquafaba substitution, namely 30%, 45%, and 60%. Physical quality testing was conducted by measuring density with three replications, analyzed using ANOVA followed by Duncan’s Multiple Range Test. The ANOVA results indicated that chickpea aquafaba substitution significantly affected the density of marshmallow. The mean density values of marshmallow at 30%, 45%, and 60% substitution levels were 0.45 g/cm³, 0.47 g/cm³, and 0.52 g/cm³, respectively. Duncan’s test showed that the 30% substitution treatment produced the best density result. Sensory evaluation was carried out by 45 semi-trained panelists assessing color, egg white aroma, chickpea aroma, sweetness, chickpea flavor, chewy texture, and melting speed in the mouth. The Kruskal-Wallis test results showed that aquafaba substitution had no significant effect on all sensory attributes tested. Based on descriptive analysis, the 60% substitution marshmallow obtained the highest mean score for chewiness, while the 45% substitution marshmallow obtained the highest mean score for color and melting speed in the mouth. It can be concluded that chickpea aquafaba substitution affected the physical density of marshmallow but did not influence its sensory quality. The 60% substitution formulation is recommended for further developmentReferences
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