Egg is the most important ingredient in terms of both texture and nutritional value, especially in bakery formulations such as pancakes and cakes. Egg white proteins are responsible for foam formation, emulsification, stabilization and elasticity, while egg yolk is used as binding, coloring, flavoring and emulsifying agents. Despite these positive effects, egg consumption is limited in some individuals due to plant-based dietary preferences such as vegan-vegetarian, health problems such as egg allergy, religious beliefs and various diseases. At this point, the combination of two Latin words ‘Aquafaba’ – aqua for water and faba for beans – is an ideal alternative [1].
Fitik asit gibi anti-besinsel bileşiklerin uzaklaştırılması, tanelerin nemlendirilmesi ve pişme süresinin azaltılması amacıyla suda bekletilen (ıslatma) ve ardından pişirilen nohutlar, pişirme sonrası elde edilen su yönünden potansiyel bir aquafaba kaynağıdır [2].
Usage Areas in Food Technology
- In a study in which chickpea cooking water was used to improve the structure of gluten-free bread, it was observed that the bread had a more homogeneous and smoother structure. This has been associated with the significant presence of insoluble fiber and protein found in chickpea cooking water (Bird et al., 2017).
- Thanks to its resistant starch content, it can be used as a good egg substitute for various bakery products as well as vegan versions of various products.
- Pancakes, cakes, pavlova, meringue etc.,
- vegan butter,
- vegan mayonnaise,
- vegan whipped cream,
- Vegan ice cream.
How Is Aquafaba Made?
Soak 2 cups of dried chickpeas in water overnight. Make sure they are all submerged as the grains expand as they get wet.
Drain the soaked chickpeas. Then add 8 cups of water without salt or seasoning to a large saucepan. Bring to a boil, reduce the temperature and cook for 1.5-2 hours until the chickpeas are tender.
- After the chickpeas are cooked, turn off the heat, cover with the lid and leave to cool in the cooking liquid. At this stage, the extra starch in the liquid is released into the environment, thus providing the characteristic properties that aquafaba can use as an egg substitute.
- Remove the cooled chickpeas with a slotted spoon and then cook for another 30 to 45 minutes, bringing the cooking liquid to a boil. During this time, the liquid should decrease and turn into a darker yellowish, slightly viscous liquid, similar to the liquid from canned chickpeas.
- You can store aquafaba left to cool for up to 5 days in an airtight container in the refrigerator, or freeze it in a tablespoon in an ice tray, depending on your consumption preference. When ready to use, thaw as many tablespoons of cubes as you need in the refrigerator and then use in your recipes [4].
You can find information about popular food applications recently from the link.
Source
1] Aslan, M., Ertaş, N. (2020). Possibility of Using ‘Chickpea Aquafaba’ As Egg Replacer in Traditional Cake Formulation. Harran Tarım ve Gıda Bilimleri Dergisi, 24(1): 1-8.
[2] He, Y., Meda, V., Reaney, M.J.T., Mustafa, R. (2021). Aquafaba, a New Plant-Based Rheological Additive for Food Applications. Trends in Food Science & Technology, 111, 27-42.
[3] Erem, E., İçyer, N.C., Tatlısu, N.B., Kılıçlı, M., Kaderoğlu, G.H., Toker, Ö.S. (2021). A New Trend Among Plant-Based Food Ingredients in Food Processing Technology: Aquafaba. Critical Reviews in Food Science and Nutrition, 11, 1-18.
