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

Publication date: Available online 30 August 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Tomás Lafarga, Silvia Villaró, Gloria Bobo, Ingrid Aguiló-AguayoAbstractChickpea 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 foaming and emulsifying capacity of aquafaba, obtained by simulating domestic cooking conditions, 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.
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research