2:45 PM - 3:00 PM
[3Gp-03] Evaluation and Improvement of Foaming Properties of Cooking Water (Aquafaba) from Various Legumes
Keywords:Aquafaba, foaming property, plant-based
“Purpose” Plant-based foods are gaining popularity due to environmental issues, growing health consciousness, and the need for diversified diets. Legumes are major alternative ingredients due to their high protein content. Aquafaba (AF), the cooking water of legumes, is a potential substitute for eggs due to its foaming, emulsifying, and coagulating properties, or a clean-label rheological material. At the previous conference, we used nine types of AF or egg whites to make macarons, which are typical meringue-based products. The differences in sensory texture and physicochemical properties between these macarons were reported. It was considered that they were due to the difference in the foaming properties of the meringues. Therefore, this study aims to identify the foaming components to improve its properties of AF.
“Methods” A total of nine types of AF and frozen egg whites (as a control) were used as samples. AF was extracted by cooking dried bean seeds in a pressure cooker, or commercial packets. To examine the differences in foaming characteristics among the bean types, crude protein and carbohydrate were determined. To identify responsible components for the properties, changes in foaming capacity were analyzed by enzymatic, centrifugation, and dialysis treatment.
“Results” Foaming characteristics in AF varied with bean type. Especially, the amount of protein was significantly lower in the Ofuku bean AF with low foaming properties. Foaming property was lost due to protease treatment, indicating protein's role in it. Centrifugation proved to be highly effective in improving foaming ability. These experimental results will be presented along with a discussion on the potential use of AF as a substitute for egg whites.
“Methods” A total of nine types of AF and frozen egg whites (as a control) were used as samples. AF was extracted by cooking dried bean seeds in a pressure cooker, or commercial packets. To examine the differences in foaming characteristics among the bean types, crude protein and carbohydrate were determined. To identify responsible components for the properties, changes in foaming capacity were analyzed by enzymatic, centrifugation, and dialysis treatment.
“Results” Foaming characteristics in AF varied with bean type. Especially, the amount of protein was significantly lower in the Ofuku bean AF with low foaming properties. Foaming property was lost due to protease treatment, indicating protein's role in it. Centrifugation proved to be highly effective in improving foaming ability. These experimental results will be presented along with a discussion on the potential use of AF as a substitute for egg whites.