Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T050
DOI: https://doi.org/10.24326/ICDSUPL2.T050
Published online: 19 April 2023
ICDSUPL, 2, T050 (2023)
Properties of aquafaba as a structure-forming ingredient
Joanna Stasiak1*, Dariusz Stasiak1
1 Department of Animal Food Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: joanna.stasiak@up.lublin.pl
Abstract
Aquafaba is a liquid after cooking legume seeds. Until recently, it was treated as post-production waste, but it turned out that it has structure-forming properties. It is known that the properties of aquafaba depend on many factors, including heat treatment parameters and the origin of the seeds. The aim of the research was to compare the quality of aquafaba derived from various legume seeds and in terms of the length of cooking time and the ratio of seeds to water. Aquafaba made from chickpeas, white beans, broad beans and peas was compared. The seeds were boiled for 60, 90 and 120 minutes in the proportions of 1 : 2, 1 : 3 and 1 : 4 (seeds : water). At this stage of the research, dry seeds (without soaking) were used. Aquafaba was cooked in the traditional way. After cooking, the aquafaba was left to cool at room temperature and then frozen. The efficiency of the cooking process in terms of the obtained seeds and aquafaba was calculated. Spectrometric color analysis, water activity, pH, conductance and potential measurements were performed. The dry matter content was measured using a moisture analyzer, the foaming efficiency and stability were determined, and the rheological measurement of the aquafaba was performed. An aquafaba sample could not be obtained by cooking the peas for 120 minutes at a 1 : 2 ratio (seed : water) because all the water had been absorbed by the seed before the end of time. The highest yield of aquafaba was obtained from broad beans, but the aquafaba was of poor quality. After preliminary research, it seems that chickpeas and beans cooked for 120 minutes in a ratio of 1 : 2 have the best properties. Significant differences in most measurements were observed between trials. The next stage of research using seeds previously soaked in water and the use of aquafaba in the production of products is planned.
How to cite
J. Stasiak, D. Stasiak, 2023. Properties of aquafaba as a structure-forming ingredient. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T050