Effects of ultrasound on technological properties of chickpea cooking water (aquafaba)

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.