Characterization & Evaluation of Chickpea Aquafaba

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Aquafaba refers to the cook-water left behind after cooking/processing of different kinds of beans (pulses).Pulses are rich in proteins, complex carbohydrates and fiber, and generally low in fat (with the exception ofchickpeas (farbanzo beans)]. Pulses play a major role in improving the nutritional status of undernourishedpopulations around the globe, as well as moderating calorie intake of those who are obese. Because of theirmacronutrients, pulses are somewhat hard to cook and often require a soaking treatment for several hours priorto cooking or processing. During soaking and cooking, a large volume of water is absorbed by the bean causingmany of the soluble components to leach out into to the residual cook-water. The residual cook-water isreferred to as aquafaba (meaning bean water), and is generally rich in soluble carbohydrates and proteins.Recently, aquafaba has been demonstrated to possess excellent emulsification properties, and could serve as anegg white protein alternative in bakery products. Eggs and egg ingredients, after nuts, are the top known foodallergens in out diet. Because of its desirable emulsification properties, aquafaba could represent an excellentfor substitute to egg ingredients.The quality and quantity of aquafaba produced depends on a number of process and product dependentvariables both during soaking and cooking. Notably these include: soaking time, temperature, the volume ofwater used, additives to the cook water such as salt or sugar, cooking temperature (pressure), time andwater/bean ratio in the can or glass container. The type and variety of bean also is thought to play a role. Theobjective of this study is to characterize and evaluate the quality of chickpea and chickpea aquafaba under arange of range of soak - cook processing conditions. The study is expected to yield valuable data on developinga viable process for cooking of chickpea and aquafaba production as a valuable main stream ingredient.