Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

Abstract

This study aimed at evaluating the techno-functionalities of chickpea cooking water (aquafaba, AF) produced from dry chickpeas, and investigating its application in a model confectionary product. Pasteurized egg white (EW) was used as the reference sample. The addition of guar gum (GG; 1% of AF) and acidification with lactic acid (LA; down to pH 4) were explored to enhance AF foaming capacity and stability. The presence of GG hydrocolloid helped increase foam (F) stability (i.e., F_AFGG showed no syneresis in comparison to the 27% of F_AF) and hardness (+92% than F_AF), while acidification doubled overrun. Significantly (p < 0.05) different foaming stabilities (i.e., syneresis, geometrical indices and air bubble coalescence) up to 120 min at 6 ± 2 °C were evidenced according to the foaming agent used. The technological properties of meringues made by using the different foaming agents and sucrose (ratio 1:1.64 w/w) were also investigated. The presence of hydrocolloid resulted in the highest whipped batter density (0.59 g/mL) and the lowest baking loss (30.6%) associated with intermediate water activity (0.398) and moisture content (2.40g/100g) but the lowest height (13.1 mm). Conversely, acidification improved AF performance in terms of meringue height (17 mm) and texture (3.24*10−3 J). This study proved that AF, a recycled ‘waste’ product, possesses interesting technological properties - further enhanced by adding GG and LA - useable for plant-based food applications.