Edleman Dana, Hall Clifford
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
Foods. 2023 May 31;12(11):2210. doi: 10.3390/foods12112210.
Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs were significantly higher compared to the cakes made with AQF. Spread factor was significantly greater for cookies made with AQF compared to eggs while hardness was significantly lower in cookies with AQF. Higher flavor and overall acceptability scores were observed in cookies made with AQF compared to cookies made with egg. However, sensory characteristics were generally not different among cakes. In general, cAQF and spray-dried AQF tended to produce cakes and cookies with the best quality and sensory characteristic. This research supports the use of RO and drying methods in producing AQF ingredients for baking applications.
鹰嘴豆蛋白液（AQF）具有类似蛋清的独特发泡能力，是煮熟鹰嘴豆产生的一种食品工业目前未加以利用的废料。因此，本研究的目标是先通过反渗透浓缩固体成分（浓缩鹰嘴豆蛋白液，cAQF），然后进行干燥处理。干燥的AQF是通过将鹰嘴豆在过量水中煮熟来制备的。去除鹰嘴豆后，对液态AQF进行反渗透处理，然后进行冷冻干燥、托盘干燥或喷雾干燥。将所得的AQF产品添加到标准蛋糕预拌粉和糖饼干配方中。用鸡蛋制作的蛋糕的硬度、黏性和咀嚼性显著高于用AQF制作的蛋糕。与用鸡蛋制作的饼干相比，用AQF制作的饼干的铺展系数显著更大，而用AQF制作的饼干的硬度显著更低。与用鸡蛋制作的饼干相比，用AQF制作的饼干的风味和总体可接受性得分更高。然而，蛋糕之间的感官特性总体上没有差异。一般来说，cAQF和喷雾干燥的AQF往往能制作出质量和感官特性最佳的蛋糕和饼干。本研究支持在生产用于烘焙应用的AQF成分时使用反渗透和干燥方法。
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