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Chickpea Cooking Water Replaces Egg in Food-Oil Emulsion
Authors: Yue He,
Youn Young Shim,
Fina B Nelson,
Venkatesh Meda,
Martin JT Reaney
Identifier: CSBE19145
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Published in: CSBE-SCGAB Technical Conferences » AGM Vancouver 2019
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Description: Normally, chickpea is cooked by boiling seed in water. The viscous liquid, called aquafaba, is typically discarded. Due to its emulsion properties, aquafaba is being used as an emulsifier in food products, including mayonnaise and salad dressing. This research is to select a chickpea cultivar that produces superior aquafaba as well as standardize aquafaba cooking conditions. Chickpea cultivars selected were CDC Leader, CDC Orion, CDC Consul, CDC Luna, and Amit. Aquafaba emulsion capacity and stability were measured by UV-Vis spectrophotometry and centrifugal separation. Physicochemical properties of aquafaba from different chickpea cultivars were also measured and correlated with emulsion properties. Chickpea seed was soaked then boiled and these cooking treatments were optimized. Freeze-drying, spray-drying, oven drying, rotary evaporation-drying, and vacuum-drying were compared. Dried aquafaba was rehydrated by adding distilled water and its emulsion capacity and stability measured. Aquafaba from ?CDC Leader? had the best emulsion properties. According to correlation analysis, there was no direct relationship between the chemical properties and aquafaba emulsion properties. On the other hand, aquafaba emulsion properties were negatively correlated with aquafaba yield and moisture content, indicating that aquafaba with higher dry-matter content produced better emulsions. Soaking chickpea seeds in 4?C water for 16 h and cooking for 30 min was the optimal aquafaba cooking condition. Spray-drying had high drying efficiency and was a superior method for drying. In conclusion, aquafaba can simulate the function of eggs in food-oil emulsions and be used in vegan mayonnaise and salad dressing as well as products for individuals with egg allergies.
Keywords: Chickpea, aquafaba, Egg replacement, food-oil emulsion, Spray-drying
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Date: 2019-07-15
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Conference name: CSBE/SCGAB 2019 Annual Conference, Vancouver, BC, 14-17 July 2019.
Session name: Bioproducts
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Type: Presentation
Format:
Publication type: Text.Abstract
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Normally, chickpea is cooked by boiling seed in water. The viscous liquid, called aquafaba, is typically discarded. Due to its emulsion properties, aquafaba is being used as an emulsifier in food products, including mayonnaise and salad dressing. This research is to select a chickpea cultivar that produces superior aquafaba as well as standardize aquafaba cooking conditions. Chickpea cultivars selected were CDC Leader, CDC Orion, CDC Consul, CDC Luna, and Amit. Aquafaba emulsion capacity and stability were measured by UV-Vis spectrophotometry and centrifugal separation. Physicochemical properties of aquafaba from different chickpea cultivars were also measured and correlated with emulsion properties. Chickpea seed was soaked then boiled and these cooking treatments were optimized. Freeze-drying, spray-drying, oven drying, rotary evaporation-drying, and vacuum-drying were compared. Dried aquafaba was rehydrated by adding distilled water and its emulsion capacity and stability measured. Aquafaba from ?CDC Leader? had the best emulsion properties. According to correlation analysis, there was no direct relationship between the chemical properties and aquafaba emulsion properties. On the other hand, aquafaba emulsion properties were negatively correlated with aquafaba yield and moisture content, indicating that aquafaba with higher dry-matter content produced better emulsions. Soaking chickpea seeds in 4?C water for 16 h and cooking for 30 min was the optimal aquafaba cooking condition. Spray-drying had high drying efficiency and was a superior method for drying. In conclusion, aquafaba can simulate the function of eggs in food-oil emulsions and be used in vegan mayonnaise and salad dressing as well as products for individuals with egg allergies.
Keywords: Chickpea, aquafaba, Egg replacement, food-oil emulsion, Spray-drying
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2019-07-15
Technical field:
Conference name: CSBE/SCGAB 2019 Annual Conference, Vancouver, BC, 14-17 July 2019.
Session name: Bioproducts
Other information:
Type: Presentation
Format:
Publication type: Text.Abstract
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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