2021
DOI: 10.3390/foods10102287
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Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Abstract: Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB; yellow soybeans, YSB; and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total polyphenol, tota… Show more

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Cited by 23 publications
(15 citation statements)
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“…The CPW is gaining a lot of interest particularly in the vegan community to be used as an egg replacer due to its foaming and emulsifying properties (He et al, 2021; Mustafa et al, 2018). With the increasing consumer interests in CPW, several CP cultivars have been investigated to produce the aquafaba with superior emulsifying properties (Echeverria‐jaramillo et al, 2021). A study by Meurer et al (2020) used ultrasound technology to improve the foaming and emulsifying activity of CPW.…”
Section: Discussionmentioning
confidence: 99%
“…The CPW is gaining a lot of interest particularly in the vegan community to be used as an egg replacer due to its foaming and emulsifying properties (He et al, 2021; Mustafa et al, 2018). With the increasing consumer interests in CPW, several CP cultivars have been investigated to produce the aquafaba with superior emulsifying properties (Echeverria‐jaramillo et al, 2021). A study by Meurer et al (2020) used ultrasound technology to improve the foaming and emulsifying activity of CPW.…”
Section: Discussionmentioning
confidence: 99%
“…1 shows bands that appear in the range of 9–42 kDa. These results agree with previous studies that characterised the CW from black soybean and chickpea finding proteins within the same interval (Buhl et al ., 2019; Echeverria‐Jaramillo et al ., 2021). The main storage proteins in soybeans are globulins, consisting of glycinin (11S) and β‐conglycinin (7S), and albumins, as well as smaller amounts of glutelins and prolamins (James & Yang, 2016).…”
Section: Resultsmentioning
confidence: 99%
“…Figure 4a, b display emulsifying capacity and stability, respectively, of the powders. Regardless of the concentration technique, the EC of all the samples surpassed 90% supporting that CW from black soybean is a better emulsifier than CW from other legumes (Echeverria‐Jaramillo et al ., 2021). CW readily forms emulsions in part due to its specific composition, where proteins decrease the interfacial tension between the lipid and water phases, while solubilised carbohydrates alter the viscosity of the solution and adhere to the oil droplet; hence, stabilising the emulsion (Bouyer et al ., 2012).…”
Section: Resultsmentioning
confidence: 99%
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“…The CPW is gaining a lot of interest particularly in the vegan community to be used as an egg replacer due to its foaming and emulsifying properties (He, Meda, Reaney, & Mustafa, 2021;Mustafa, He, Shim, & Reaney, 2018). With the increasing consumer interests in CPW, several chickpea cultivars have been investigated to produce the aqua-faba with superior emulsifying properties (Echeverria-jaramillo et al, 2021). A study by (Meurer, de Souza, & Ferreira Marczak, 2020) used ultrasound technology to improve the foaming and emulsifying activity of CPW.…”
Section: Discussionmentioning
confidence: 99%