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
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...
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Universidad de Sonora
2023
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biotecnia-article-18372023-06-22T17:10:31Z 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 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 Thomas-Meda, Angelica Vela-Gutiérrez, Gilber Tavano, Olga Luisa Tacias-Pascacio, Veymar G. egg replacer, foam capacity, foam stability, chickpeas sustituto de huevo, capacidad de espuma, estabilidad de espuma, garbanzos 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. 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. Universidad de Sonora 2023-04-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/html text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837 10.18633/biotecnia.v25i2.1837 Biotecnia; Vol. 25 No. 2 (2023): May - August; 23 - 29 Biotecnia; Vol. 25 Núm. 2 (2023): Mayo - Agosto; 23 - 29 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837/769 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837/858 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837/873 Derechos de autor 2023 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
eng |
| format |
Online |
| author |
Thomas-Meda, Angelica Vela-Gutiérrez, Gilber Tavano, Olga Luisa Tacias-Pascacio, Veymar G. |
| spellingShingle |
Thomas-Meda, Angelica Vela-Gutiérrez, Gilber Tavano, Olga Luisa Tacias-Pascacio, Veymar G. 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 |
| author_facet |
Thomas-Meda, Angelica Vela-Gutiérrez, Gilber Tavano, Olga Luisa Tacias-Pascacio, Veymar G. |
| author_sort |
Thomas-Meda, Angelica |
| title |
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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| description |
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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| publisher |
Universidad de Sonora |
| publishDate |
2023 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837 |
| work_keys_str_mv |
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| _version_ |
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