Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Abstract

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.

Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

“…The carbohydrate content showed no significant differences between raw (64.40%) and cooked (68.32%) chickpeas. Those values are in accordance with those found in other reports, and that are in a range of 51 to 75% [ 4 , 5 , 6 , 31 , 32 ]. Moisture, ash, protein, and fat presented significant differences ( p > 0.05) between raw and cooked samples.…”

“…The amount of legume fat may be important in the formation of the amylose-lipid complex and have good performance in the gelatinization of starch during cooking, a phenomenon that tends to limit the bioavailability of starch [ 13 ]. Comparing with that obtained by other authors in different cultivars (4.64–7.24%) [ 4 , 5 , 6 ], the fat content of raw chickpea (5.10%) in our study is in this range. Regarding the protein content, the reports on the amount of protein in chickpea are from 7.8 to 51.94 [ 3 , 4 , 5 , 6 ].…”

“…Comparing with that obtained by other authors in different cultivars (4.64–7.24%) [ 4 , 5 , 6 ], the fat content of raw chickpea (5.10%) in our study is in this range. Regarding the protein content, the reports on the amount of protein in chickpea are from 7.8 to 51.94 [ 3 , 4 , 5 , 6 ]. In the present study, the raw chickpea protein amount (19.16%) was high.…”

“…The moisture was higher in the cooked (47.28%) than the raw chickpea (5.96%) because the chickpea got water in the process when was soaked. The raw chickpea values are in the range of those reported in the references (5.48–10.7%) [ 5 ]. In cooked samples, some studies reported 56–100% [ 10 , 11 ], where these values are higher than our samples.…”

Freeze-Drying Technology in Foods

“…Freeze-dried gellan gum gels at pH 4 exhibited an aggregated and rigid structure that can impede mass transfer within the gel, increasing the time needed to release the vitamin completely from the substrate. He et al [4] investigated the emulsion properties of Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water. They carried out a screening on the different chickpea cultivars grown in Canada (CDC Leader, CDC Orion, CDC Luna, CDC Consul and Amit) and studied the impact of chickpea seed physicochemical properties (Seed coat incidence, Seed dimensions, surface area per unit mass of seed and seed coat weight per surface area) and hydration kinetics on the properties of AQ-based emulsions.…”