Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste
Functional properties of aquafaba from natural chickpeas
DOI:
https://doi.org/10.18633/biotecnia.v25i2.1837Keywords:
egg replacer, foam capacity, foam stability, chickpeasAbstract
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 condition on foam capacity (FC) and stability (FS) of Aquafaba from natural chickpeas. Different ranges of cooking time and temperature and chickpea to water ratio were evaluated. 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, generate 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. The obtaining of Aquafaba to be used in the food industry, reducing chickpea losses and waste, which it is aligns with the current efforts of food waste valorization.
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