Efecto de las condiciones de procesamiento sobre las propiedades funcionales de la aquafaba de garbanzos naturales: valorización de un residuo alimentario
Propiedades funcionales de la aquafaba de garbanzos naturales
DOI:
https://doi.org/10.18633/biotecnia.v25i2.1837Palabras clave:
sustituto de huevo, capacidad de espuma, estabilidad de espuma, garbanzosResumen
El agua de cocción de garbanzos (Aquafaba) se está investigando ampliamente como sustituto del huevo debido a sus excelentes propiedades funcionales, que varian por diversas razones, incluidas las condiciones de procesamiento empleadas durante el enlatado. Hay poca información sobre el comportamiento de tales propiedades en Aquafaba obtenida de garbanzos naturales (no enlatados). Por esta razón, el objetivo de este trabajo fue estudiar el efecto de las condiciones de operación sobre la capacidad de formación (FC) y la estabilidad (FS) de espuma de Aquafaba a partir de garbanzos naturales. Se evaluaron diferentes rangos de tiempo y temperatura de cocción y relación garbanzo/agua. Los resultados se compararon con la FC y FS de clara de huevo y Aquafaba enlatada. Se encontró que una relación garbanzo:agua de 1:2, temperatura de cocción de 98±2 °C y tiempo de cocción de 60 min, generan Aquafaba con FC y FS de 370 ± 14.14 % and 82.78 ± 3.1 %, respectivamente. El Aquafaba obtenida presentó FC y FS inferiores a la clara de huevo y FC inferior y FS similar que la Aquafaba enlatada. La obtención de Aquafaba para su uso en la industria alimentaria, se alinea con los esfuerzos actuales de valorización de desperdicios alimentarios.
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