Journal
JOURNAL OF FOOD ENGINEERING
Volume 265, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.109688
Keywords
Chickpea; Aquafaba; Functional properties; Ultrasound
Categories
Funding
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico)
- FAPERGS (Fundacao de Apoio a Pesquisa do Estado do Rio Grande do Sul)
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The effects of high intensity ultrasound on foaming and emulsifying properties of chickpea cooking water (aquafaba) were investigated. Aquafaba was treated by ultrasound in 50% and 100% of the equipment power capacity, during 10, 20 and 30 min. Results showed that protein solubility and density were not affected by ultrasound, and viscosity had a slight increase. Ultrasound application improved foaming expansion, which increased from 259% to 548% after treatment at the highest intensity for 30 min. There was also an increase in stability, color and texture of foams and in the emulsifying activity index. Texture and color of the French meringue made with treated aquafaba showed significant improvement when compared to meringue elaborated using not treated sample. Better foaming and emulsifying results were observed when treatment was performed using higher power intensity. On the other hand, the time of the treatments did not significantly affect most of the analyzed parameters.
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