Study of the Technological Properties of Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues.
Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez, José María Fresno Baro
Author Information
Paula Fuentes Choya: Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
Patricia Combarros-Fuertes: Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain. ORCID
Daniel Abarquero Camino: Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain. ORCID
Erica Renes Bañuelos: Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain. ORCID
Bernardo Prieto Gutiérrez: Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
María Eugenia Tornadijo Rodríguez: Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
José María Fresno Baro: Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain. ORCID
Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea's aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth's aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis.
