Using white kidney beans powder as a partial almond powder substitute in macarons

Abstract

Product Development by Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons. The objective is to study the basic formula of macarons, The amount of Using White Kidney Beans Powder as a Partial Almond Powder Substitute in Macarons, to study the right type of Macarons filling and to study the chemical composition of macarons using white kidney bean powder instead of almond powder. A baseline formula, which was selected from the sensory test results using a 9-level favorability scoring method, found that Jetnipat's macaron formula (2013) was accepted by sensory testers in terms of smoothness, Macarons pied , color, smell, taste, texture and overall preference. Selected base formulations were developed by using white kidney bean powder to substitute almond powder in macaron recipes at the substitution levels of 20, 30 and 40 percent of almond weight. It was found that the characteristics of macarons obtained when replacing almond powder with more white kidney bean powder resulted in darker macarons. The brightness (L*) decreased, the redness (a*) and the yellowness (b*) increased (p≤0.05) when testing the sensory quality. It was found that the sensory testers accepted macaron using 20 percent white kidney bean powder instead of almond powder over the 30 and 40 percent substitutes in all attributes. Macaron products that used white kidney bean powder instead of almond powder at 20 percent had sensory quality scores for smoothness, macaron pied, color, smell, taste, texture and overall liking were 8.70 8.50 8.26 8.60 8.63 8.50 and 8.50, respectively, which were in high liking level. And sensory testers rated their preference for a white bean macaron filled with chocolate ganache over a marmalade filling and buttercream filling, Because the smell of chocolate ganache masks the unique smell of white kidney beans. And the bitter taste of chocolate ganache can also help reduce the sweetness of the macarons. Chemical composition studies have shown that replacing almond powder with white kidney bean powder can also reduce the fat content of macarons.