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Description: Plant-based food products are becoming prominent due to consumer concerns to environmental sustainability, religion, and health and food safety. The nutrient-rich liquid by-product derived from canned or pressured-cooked chickpeas or other legumes (aka aquafaba) have been popularized for its application as an egg replacement in gluten-free, vegan cooking, and baking. It is hypothesized that soybean aquafaba contains functional components contributing to its health benefits and emulsion and foaming capabilities. In this study, Korean soy and chickpea (control) seeds were used to produce aquafaba. The effects of presoaking on physical properties, composition, and hydration kinetic were compared between soybean and chickpea seeds. Aquafaba composition, functionalities and colour were also measured. Presoaking played a significant role in the generation of aquafaba. Even though the physicochemical properties of soybean and chickpea seeds were different, the aquafaba foaming and emulsion properties remained similar. The presence of health-promoting polyphenol glycitin and other nutrients (e.g., amino acids) were also identified. Altogether, these characteristics make soybean aquafaba an attractive candidate as a functional additive in vegan-friendly food products.

Keywords: Aquafaba, egg replacement, soybean, chickpea, physicochemical property
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Date: 2022-07-24
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Conference name: CSBE/SCGAB 2022 Annual Conference, Charlottetow, PEI, 24-27 July 2022.
Session name: Poster Sessions

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Publication type: Poster
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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