Abstract
Coffee is commonly consumed with a creamer to reduce the acidic taste, and rich foam is an important feature, particularly in instant coffee. We examined two aquafaba (AF) powders, chickpea and navy bean, as coffee creamers and foam enhancers using physical, chemical, and LC-Q-Orbitrap High-Resolution Mass Spectrometry methods. Chickpea AF powder contained more protein and phenolic content than navy bean AF, while the latter exhibited greater pH, total sugars, saponin, and ash levels. Navy bean AF also showed better flowability and solubility than that of chickpea, hence worse hygroscopicity. Interestingly, adding either AF powder to instant coffee (1 % dw/v) increased protein by 15 % and phenolic content by 4.23 %, but not whiteness. The LC-Q-Orbitrap analysis elucidated their foam properties. Coffee-added chickpea AF foams are better than free coffee and navy bean AF, although the latter's foam is more stable. Thus, AF can enhance coffee froth not act as a whitening agent.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call