Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste
Abstract Chickpea cooking water (aquafaba) is currently being widely investigated as an egg substitute due to its excellent functional properties, which can vary for various reasons, including processing conditions employed during canning. There is little information regarding the behavior of such properties in aquafaba obtained from natural chickpeas (not canned). For this reason, the objective of this paper was to study the effect of operational conditions on foam capacity (FC) and stability (FS) of aquafaba from natural chickpeas. Different ranges of cooking time, temperature, and chickpea to water ratio were evaluated. The results were compared with the FC and FS of egg white and canned aquafaba. It was found that a chickpea to water ratio of 1:2, cooking temperature of 98 ± 2 °C and cooking time of 60 min, generated aquafaba with a FC and FS of 370 ± 14.14 % and 82.78 ± 3.1 %, respectively. The obtained aquafaba presented a lower FC and FS than egg white and lower FC and similar FS than canned aquafaba. Obtaining aquafaba for use in the food industry is aligned with current efforts to recover food waste.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad de Sonora, División de Ciencias Biológicas y de la Salud
2023
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-14562023000200023 |
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