Characterization & Evaluation of Chickpea Aquafaba

Aquafaba是指不同种类的豆类(豆类)烹饪/加工后留下的烹饪水。豆类含有丰富的蛋白质、复杂的碳水化合物和纤维，通常脂肪含量较低(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量方面发挥着重要作用。由于含有大量营养素，豆类很难烹调，通常需要在烹饪或加工之前进行几个小时的浸泡处理。在浸泡和烹饪过程中，豆子吸收了大量的水，导致许多可溶性成分渗出到剩余的烹饪水中。剩余的烹调水被称为Aquafaba(豆水)，通常含有丰富的可溶性碳水化合物和蛋白质。最近，Aquafaba被证明具有良好的乳化性，可以作为烘焙产品中的蛋清蛋白替代品。鸡蛋和鸡蛋原料，仅次于坚果，是我们日常饮食中最常见的食物过敏原。由于其良好的乳化性能，水乳剂可以很好地替代鸡蛋原料。生产水乳剂的质量和数量取决于浸泡和烹饪过程中的许多工艺和产品变量。值得注意的是：浸泡时间、温度、用水量、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。豆类的类型和种类也被认为起到了作用。本研究的目的是对鹰嘴豆和鹰嘴豆在不同的浸煮工艺条件下的品质进行表征和评价。预计这项研究将为开发一种可行的鹰嘴豆烹饪工艺提供有价值的数据，并将其作为一种有价值的主流原料。

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.