An innovative product developed as a vegan cuisine: Herbal-based pastry cream

With the rapid population growth in the world, consumption has increased considerably, excessive resource consumption, famine, ecological problems experienced by human beings destroying nature have caused individuals to be worried about the future of the world and to seek alternative options. The climate changes experienced, the increase in the demand for the consumption of animal products, the damage of animal production to the environment, the increase in greenhouse gas emissions and many other movements that negatively affect the future of the world affect the world ecology and human existence extremely badly. We can achieve a sustainable life phenomenon, a healthy life cycle for many centuries, with a life that we can sustain in harmony with biodiversity, beneficial to human health and the environment, with minimal ecological damage. The studies on the development of alternative plant-based products today promise a sustainable life for the future of the world. In this study, it has been seen that dry beans, which are an alternative protein source, can be evaluated and used with different formulations. In the content of the study, a study was carried out on the importance of sustainability, the history and varieties of the developing and expanding vegan culinary culture, the production of dry beans as milk as an alternative herbal source, and the production of a new pastry cream that can be a reference for the pastry sector from this milk. Recipes of the obtained milk and cream were prepared and physicochemical and sensory analyzes were made. Three different types of dry bean milk were produced with the same content with three different weight differences, and three different pastry creams were obtained from these milks with the same contents. Milk was obtained from the amounts of 200 grams, 250 grams and 300 grams of dry beans, and pastry creams were obtained from the same milk as 200 grams, 250 grams and 300 grams. These products containing alternative vegetable protein were taken for sensory analysis by a group of eighty people. Also, pH analysis, color analysis, dry matter analysis were applied to the prepared products. As a result of the evaluations, the pH analysis average values of the products were found between 7.10 and 6.90 in dry bean milks and between 6.85 and 6.35 in creams. The average color analysis values of dry bean milks were found to be between 71,23 and 74,10 in L* value, between 3,06 and 3,52 in a* value, and between 7,32 and 7,38 in b* value. The average color values of the creams were found to be between 63,02 and 66,26 in the L* value, between 5,18 and 5,52 in the a* value, and between 10,90 and 11,06 in the b* value. When the average dry matter values of the creams were examined, it was found between 44.38 and 48.84. In the sensory analysis results among the panelists, the milk produced from 200 grams of dry beans was the most liked milk in terms of taste and softness. The milk that is most similar to the animal product in terms of structure and appearance is the milk produced from 300 grams of dry beans. The most popular cream among pastry creams is pastry cream, which is obtained from milk produced from 300 grams of dried beans. The general comment of the panelists is that it is tastier and more preferable than control cream.