Aquafaba, from Food Waste to a Value‐Added Product

Mustafa, Rana; Reaney, Martin J. T.

doi:10.1002/9781119534167.ch4

Cited by 39 publications

(23 citation statements)

References 96 publications

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“…SCI reflects fiber content, seed coat thickness and compactness, which is correlated with the diffusion resistance and leaching of soluble solids during soaking and cooking. The differences in the cookability of different chickpea genotypes have been reported previously which they attributed to the difference in the seed characteristics [8,19].…”

Section: Chickpea Physical Propertiesmentioning

confidence: 59%

“…Seed coat cracking after soaking and during cooking results from splitting of the outer cell wall layers. During chickpea cooking, this seed coat works as a membrane that controls mass transfer, which would affect the composition, and therefore, the functional properties of the resulting cooking water (AQ) [8]. Seed coat physical characteristics depend on the genotype and environmental conditions (temperature, soil and moisture) at the time of seed maturity or during storage.…”

Section: Chickpea Physical Propertiesmentioning

confidence: 99%

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Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Shim

Mustafa

et al. 2019

Foods

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Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chickpea cultivar that produces AQ with superior emulsion properties, and to investigate the impact of chickpea seed physicochemical properties and hydration kinetics on the properties of AQ-based emulsions. AQ from a Kabuli type chickpea cultivar (CDC Leader) had the greatest emulsion capacity (1.10 ± 0.04 m2/g) and stability (71.9 ± 0.8%). There were no correlations observed between AQ emulsion properties and chickpea seed proximate compositions. Meanwhile, AQ emulsion properties were negatively correlated with AQ yield and moisture content, indicating that AQ with higher dry-matter content displayed better emulsion properties. In conclusion, the emulsification properties of aquafaba are greatly influenced by the chickpea genotype, and AQ from the CDC Leader chickpea produced the most stable food oil emulsions.

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Section: Chickpea Physical Propertiesmentioning

confidence: 59%

Section: Chickpea Physical Propertiesmentioning

confidence: 99%

Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Shim

Mustafa

et al. 2019

Foods

Self Cite

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“…Currently, one of the biggest challenges faced by the food industry is the need to answer the trend to produce clean label and free from foods, considering the needs of consumers concerned with health, ethics and sustainability. The growing incentive to veganism generates substantial interest in the development of substitute products that meet these market trends, increasing the use of vegetable proteins and proposing the creation of new products of high nutritional value without additives and preservatives, as evidenced by Mustafa & Reaney (2020) that used the culinary residue from the cooking water of chickpeas (aquafaba) as an emulsifier, thickener and foam for various vegetable culinary recipes, saving energy and reducing costs by reusing a product usually discarded. Lascialfari et al (2019) reported that the main ready-to-eat substitute products found on the market consist of pasta, precooked mixtures of grains and alternative foods to meat, demonstrating that there is pent-up demand and potential for industrial growth in this segment.…”

Section: Resultsmentioning

confidence: 99%

Using Twitter^® as source of information for dietary market research: a study on veganism and plant‐based diets

Aleixo

Sass

Leal

et al. 2020

Int J of Food Sci Tech

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Social media has experienced rapid growth in recent years and has been subjected of discussions on a wide range of topics including new lifestyles and eating habits, providing a great opportunity to obtain spontaneous consumer information. In this sense, the present work aimed to understand the perception of Twitter Ò users about themes of veganism and plant-based diets. The social networking data mining methodology was applied to measure the relationship between both terms. The significant differences found were analysed using the global chi-square (v 2) test, and their sources of variation were investigated by the chi-square per cell. The results indicate that the vegan group's posts are more related to the categories of recipes, trends, criticism and negative comments about veganism, being more often citing sources when compared to the other group. The results of the plant-based diet group are more significantly related to the impacts of nutrition, physical activity and consumer health. In conclusion, Twitter Ò has proved to be an interesting tool for obtaining data on (re) produced food publications on social media and their results can guide the market and the academic environment in creating new products, services and marketing strategies to answer the needs of specific consumers.

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“…During cooking, the seed coat of soybean acts as a selective membrane that controls the mass transfer, affecting the AQ composition and, consequently, cooking water (AQ) functional properties [25]. The physical properties of the seed coat depend on the genotype and environmental conditions (temperature, soil, and moisture) during seed maturation and storage [26].…”

Section: Chemical Characteristics Of Dried Seedsmentioning

confidence: 99%

Aquafaba from Korean Soybean I: A Functional Vegan Food Additive

Shim

Kim

et al. 2021

Foods

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The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during food preparation. In this study, Korean-grown soy (ver. Backtae, Seoritae, and Jwinunikong) and chickpea were used to produce AQ. Two approaches were compared. In the first, seed was cooked at an elevated pressure without presoaking. In the second, seed was soaked, then, the soaking water was discarded, and soaked seed was cooked at an elevated pressure. Both approaches produced a useful emulsifier, but the latter, with presoaking, produced a superior product. This approach could lead to a process that involves a small number of efficient steps to recover an effective oil emulsifier, produces no waste, and is cost-effective. The AQ product from Backtae (yellow soybean) produced emulsions with better properties (90%) than AQ produced from other cultivars and produced more stable food oil emulsions. This study will potentially lead to gluten-free, vegan products for vegetarians and consumers with animal protein allergies. This is the first report of the efficient production of AQ, an egg white substitute derived from cooked soybean of known cultivars.

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Aquafaba, from Food Waste to a Value‐Added Product

Cited by 39 publications

References 96 publications

Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Using Twitter^® as source of information for dietary market research: a study on veganism and plant‐based diets

Aquafaba from Korean Soybean I: A Functional Vegan Food Additive

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Aquafaba, from Food Waste to a Value‐Added Product

Cited by 39 publications

References 96 publications

Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Using Twitter® as source of information for dietary market research: a study on veganism and plant‐based diets

Aquafaba from Korean Soybean I: A Functional Vegan Food Additive

Contact Info

Product

Resources

About

Using Twitter^® as source of information for dietary market research: a study on veganism and plant‐based diets