Characterization & Evaluation of Chickpea Aquafaba

Aquafaba是指不同种类的豆类烹饪/加工后留下的烹饪水。豆类富含蛋白质、复合碳水化合物和纤维，通常脂肪含量低（鹰嘴豆除外）。豆类在改善全球营养不良人群的营养状况以及减少肥胖者的卡路里摄入方面发挥着重要作用。由于含有大量的营养成分，豆类很难烹饪，通常需要在烹饪或加工前浸泡几个小时。在浸泡和烹饪过程中，大量的水被豆类吸收，导致许多可溶性成分浸出到剩余的烹饪水中。剩下的烹饪水被称为aquafaba（意思是豆水），通常富含可溶性碳水化合物和蛋白质。近年来，aquafaba已被证明具有良好的乳化性能，可作为蛋清蛋白在烘焙食品中的替代品。在我们的饮食中，鸡蛋和鸡蛋配料是仅次于坚果的最常见的食物过敏原。由于其良好的乳化性能，水乳aba可以作为鸡蛋原料的优良替代品。在浸泡和烹饪过程中，水产品的质量和数量取决于许多过程和产品的相关变量。值得注意的是，这些包括：浸泡时间、温度、使用的水量、烹饪水的添加剂（如盐或糖）、烹饪温度（压力）、时间和罐头或玻璃容器中的水/豆比。豆类的种类和品种也被认为起了作用。对鹰嘴豆和鹰嘴豆水豆粕在不同浸煮工艺条件下的品质进行了表征和评价。该研究有望为开发鹰嘴豆的可行烹饪工艺和作为一种有价值的主流原料的水豆粕生产提供有价值的数据。

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.