Phytochemical content and emulsifying ability of pulses cooking water

Pulses cooking water (PCW) have been shown to exert foaming and gelling abilities and, in the case of garbanzo chickpeas and split yellow peas, high acceptability when used as egg replacers in meringues. Further understanding of their phytochemical content and emulsifying properties might extend their applications. This study revealed the presence of phenolic compounds (0.3-0.7 mg/ml) and saponins (8-12 mg/ml) in the PCW. All ingredients tested exerted high emulsifying activity (46-54%), which was attributed to protein and fibre. All emulsions were extremely stable, with no change after a 1-day rest; it is possible that saponins acted as surfactants, thus stabilising the emulsions. PCW showed higher affinity for oil than water- oil-absorption capacity was 2-3 times higher than water absorption capacity for all ingredients tested and ranged from 2.9 to 3.2 g/g. Sensory analysis of cream mousse revealed that PCW form garbanzo chickpeas and split yellow peas were acceptable as egg replacers in this raw confectionery product. Lower sweetness was perceived by panellists, possibly due to calcium and sodium, which were particularly abundant in the chickpea water.