Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F015
DOI: https://doi.org/10.24326/ICDSUPL3.F015
Published online: 24 April 2024
ICDSUPL, 3, F015 (2024)
The influence of the aquafaba preparation method on some physical properties
Joanna Stasiak1*, Dariusz Stasiak1, Maciej Nastaj1
1 Department of Animal Food Technology; Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: joanna.stasiak@up.lublin.pl
Abstract
As the demand for ecologically sustainable and functional plant-based products increases, the popularity of aquafaba is growing. Aquafaba is a decoction of legume seeds, mainly used as an egg substitute in baked goods due to its foaming and binding properties, as well as in sauces for its emulsifying abilities. The properties of aquafaba depend on various factors such as the type of seed, cooking time, and the proportion of seeds to water during cooking. The aim of the research was to compare the impact of different methods of preparing aquafaba on its physical properties. Aquafaba derived from chickpeas, white beans, broad beans, and peas was compared. The seeds were boiled for 60, 90, and 120 minutes in a ratio of 1 : 2 (seeds : water). Aquafaba was prepared from dry seeds (without soaking) and from seeds soaked at room temperature for 12 hours, then cooked in the traditional manner. After cooking, the aquafaba was cooled to room temperature and subsequently frozen. Foaming properties were compared based on foaming efficiency and stability, while viscosity was determined using a rheometer. Additionally, spectrometric color analysis and determination of dry matter content were performed. Based on the research conducted thus far, it was found that soaking positively influences the quality of aquafaba. Longer cooking times result in increased dry matter content in aquafaba, leading to improved physical properties due to higher protein and polysaccharide content. Aquafaba derived from broad beans may negatively impact the product due to its intense color. Aquafaba with the best properties is prepared from soaked chickpeas, beans, and peas cooked for 120 minutes. In the future, further analyses of chemical composition are planned, along with the utilization of aquafaba with optimal parameters in the production of food products.
Keywords: aquafaba, structure-shaping, physical properties, plant food
How to cite
J. Stasiak, D. Stasiak, M. Nastaj, 2024. The influence of the aquafaba preparation method on some physical properties. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F015