Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues

[EN] Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea’s aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth’s aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysisSIThis research received no external fundin

Aquafaba, un substitut dels ous per a aplicacions alimentàries

Treballs Finals de Grau de Química, Facultat de Química, Universitat de Barcelona, Any: 2022, Tutora : Maria Sarret PonsAnimal source foods cause environmental damage, animal suffering, and health problems that plant foods can reduce. Pulses are a good choice because they have a low cost and high nutritional value. The liquid that results from cooking them, aquafaba, can be used to replace the egg in sauces, patisserie and bakery products. This study explains the chemical composition, physicochemical properties (electrical and rheological), and functional properties (emulsifiers, foaming and gelling agents) of aquafaba. The variables that determine its colloidal capacity and stability are outlined in Figure 1. When these are optimized, the aquafaba achieves properties similar to those of the egg. Some variables have been studied enough and we know how to optimize them, but others, such as the pH and the method of cooking legumes, need more research to establish their optimum values

Impact of Processing Method on AQF Functionality in Bakery Items

Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs were significantly higher compared to the cakes made with AQF. Spread factor was significantly greater for cookies made with AQF compared to eggs while hardness was significantly lower in cookies with AQF. Higher flavor and overall acceptability scores were observed in cookies made with AQF compared to cookies made with egg. However, sensory characteristics were generally not different among cakes. In general, cAQF and spray-dried AQF tended to produce cakes and cookies with the best quality and sensory characteristic. This research supports the use of RO and drying methods in producing AQF ingredients for baking applications

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology

Chickpea cooking water, also known as aquafaba, generated in our homes is generally discarded as waste. However, this valuable resource contains high quantities of proteins with excellent technofunctional properties. The current paper aimed at optimising the pH and the cooking conditions needed to improve the foaming and emulsifying capacity of aquafaba, as well as the stability of the generated foams and emulsions using a response surface methodology. In general, lowering the pH of the aquafaba using lemon juice and decreasing the chickpea:water ratio during boiling resulted in increased functional properties. The validation tests carried out confirmed the overall adequacy of the response surface models in predicting the functionality of the aquafaba. Moreover, the chickpea cooking water obtained using the optimised conditions was used to develop meringues and mayonnaises, which were compared to those obtained using egg proteins.info:eu-repo/semantics/acceptedVersio

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stability

This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of Aberdeen.Peer reviewedPostprin

Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties

: Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with whey protein isolate (WPI) to produce low-fat coffee ice cream with 50% (L50) and 80% (L80) milk cream replacement. The melting rate, color, texture, volatile compounds, and sensory attributes were analyzed to explore the physical, chemical, and sensory properties of the low-fat ice creams compared to their full-fat counterparts. Fat substitute performance varied based on cream replacement levels, with L50 1:0 (WAF:WPI) and L80 1:0 achieving 25% and 40% reductions in calorie content, respectively. The foaming properties of aquafaba resulted in an increased overrun, particularly in formulations where the cream reduction was 50%. While the 80% replacement showed higher intensity of "hardness," "brown color," and "melting" sensory descriptors, the 50% cream-replaced ice cream showed only slight differences compared to the full-fat version, like a higher perception of ice crystals. The combination of WAF and WPI in ice cream provides sensory properties and releases pyrazines, responsible for the coffee aroma, similar to full-fat ice cream. The 1:1 WAF:WPI mixture for 50% cream reduction provided a suitable cream replacement, as this formulation resulted in ice cream that was not identified as different from the full-fat control ice cream in the triangle test. PRACTICAL APPLICATION: This study demonstrates that whipped aquafaba, a by-product of chickpea processing, can be effectively used to reduce the fat content in ice cream without compromising sensory quality. In addition to promoting the development of healthier low-fat ice creams, this approach also contributes to food industry sustainability by reusing a commonly discarded by-product

THE USE OF VEGETABLE-DERIVED PROTEINS FOR NEW FOOD PRODUCTS

Nowadays there is a high concern with newly-identified protein sources to substitute all kinds of proteins derived from animals. The food industry faces a challenge to produce quality food products that can feed more than nine billion people by 2050, upholding the principles of a sustainable and environmentally affordable way. This idea can be supported by the use of legumes that stand out with appreciable protein content, rich in essential amino acids that increase the foaming and emulsifying properties as well as the dietary fiber content. In recent years, in order to solve environmental and social problems and to diversify food products to cover different nutritional types, proteins of plant origin are used to replace those of animal origin. The present work described a review about emerging alternative proteins for nutrition which focuses on its properties and characteristics.The work analyzes the influence of alternative proteins sources on the food products'sustainability

Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

This study aimed at evaluating the techno-functionalities of chickpea cooking water (aquafaba, AF) produced from dry chickpeas, and investigating its application in a model confectionary product. Pasteurized egg white (EW) was used as the reference sample. The addition of guar gum (GG; 1% of AF) and acidification with lactic acid (LA; down to pH 4) were explored to enhance AF foaming capacity and stability. The presence of GG hy-drocolloid helped increase foam (F) stability (i.e., F_AFGG showed no syneresis in comparison to the 27% of F_AF) and hardness (+92% than F_AF), while acidification doubled overrun. Significantly (p < 0.05) different foaming stabilities (i.e., syneresis, geometrical indices and air bubble coalescence) up to 120 min at 6 +/- 2 degrees C were evidenced according to the foaming agent used. The technological properties of meringues made by using the different foaming agents and sucrose (ratio 1:1.64 w/w) were also investigated. The presence of hydrocolloid resulted in the highest whipped batter density (0.59 g/mL) and the lowest baking loss (30.6%) associated with intermediate water activity (0.398) and moisture content (2.40g/100g) but the lowest height (13.1 mm). Conversely, acidification improved AF performance in terms of meringue height (17 mm) and texture (3.24*10-3 J). This study proved that AF, a recycled 'waste' product, possesses interesting technological prop-erties -further enhanced by adding GG and LA -useable for plant-based food applications

The Use Of Aquafaba, Plant Protein Isolate And Soy Lecithin To Replace Egg In Kuih Bahulu

Egg is a one of the main ingredients in producing kuih bahulu due to the excellent functional properties, but there are popping up some problem prone to the allergies and vegan. Thus, give an impact to the food industry especially local food industry to find the suitable substitution for the egg. In this study, different ingredients (aquafaba, plant protein isolate and soy lecithin) were used with different combination in sample such as AQ, PPI, AQ and PPI, and lastly PAS to replace egg in producing kuih bahulu to study the effect on physical quality of kuih bahulu. Test on the appearance, specific volume, crust and crumb colour and texture including hardness, chewiness and springiness were performed on all samples. Appearance in terms of size and colour were observed and showed that the sample with SL was almost like the control sample. Most of the analysis result showed that there were significant different (P < 0.05) between control sample and PAS sample in terms of specific volume, L* and ho for the crust colour, ho for the crumb colour and hardness of sample texture. However, the PAS was almost similar to the control sample and sample with PAS was much better compared to control sample in terms of texture. However, it is possible to make eggfree kuih bahulu due to the excellent functional properties of egg, and the further research on the combination of plant-based ingredients to replace egg is required