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Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba

Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was...

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Autores principales: Crawford, Kaelyn, Tyl, Catrin, Kerr, William
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956225/
https://www.ncbi.nlm.nih.gov/pubmed/36832848
http://dx.doi.org/10.3390/foods12040775
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author Crawford, Kaelyn
Tyl, Catrin
Kerr, William
author_facet Crawford, Kaelyn
Tyl, Catrin
Kerr, William
author_sort Crawford, Kaelyn
collection PubMed
description Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was prepared via boiling or pressure-cooking at water-to-seed (WSR) ratios of 5:1, 4:1 and 3:1. The effects of preparation method and pH adjustment on viscosity, protein content, solubility and profile were evaluated. Samples were further analyzed for foaming capacity/stability (FC/FS) and emulsifying activity/stability index (EAI/ESI). Foams were also prepared in combination with xanthan gum or hydroxypropyl methylcellulose (HPMC). Solubility was lowest near pH 4 and not affected by cooking method and protein profile was not affected by method or ratio. Samples with pH 3 had high EAI and FS, but low ESI and FC. WSR did not significantly affect interfacial properties. Xanthan gum had a greater effect than HPMC on viscosity and prevented foam liquid drainage for 24 h. While the preparation method affects aquafaba properties, subsequent pH adjustment is of greater relevance for interfacial properties. Foam volumes can be maximized and foam drainage limited by appropriate choice of hydrocolloids and addition levels.
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spelling pubmed-99562252023-02-25 Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba Crawford, Kaelyn Tyl, Catrin Kerr, William Foods Article Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was prepared via boiling or pressure-cooking at water-to-seed (WSR) ratios of 5:1, 4:1 and 3:1. The effects of preparation method and pH adjustment on viscosity, protein content, solubility and profile were evaluated. Samples were further analyzed for foaming capacity/stability (FC/FS) and emulsifying activity/stability index (EAI/ESI). Foams were also prepared in combination with xanthan gum or hydroxypropyl methylcellulose (HPMC). Solubility was lowest near pH 4 and not affected by cooking method and protein profile was not affected by method or ratio. Samples with pH 3 had high EAI and FS, but low ESI and FC. WSR did not significantly affect interfacial properties. Xanthan gum had a greater effect than HPMC on viscosity and prevented foam liquid drainage for 24 h. While the preparation method affects aquafaba properties, subsequent pH adjustment is of greater relevance for interfacial properties. Foam volumes can be maximized and foam drainage limited by appropriate choice of hydrocolloids and addition levels. MDPI 2023-02-10 /pmc/articles/PMC9956225/ /pubmed/36832848 http://dx.doi.org/10.3390/foods12040775 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Crawford, Kaelyn
Tyl, Catrin
Kerr, William
Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
title Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
title_full Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
title_fullStr Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
title_full_unstemmed Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
title_short Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
title_sort evaluation of processing conditions and hydrocolloid addition on functional properties of aquafaba
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956225/
https://www.ncbi.nlm.nih.gov/pubmed/36832848
http://dx.doi.org/10.3390/foods12040775
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