RT info:eu-repo/semantics/article
T1 Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
A1 Fuentes Choya, Paula
A1 Combarros Fuertes, Patricia
A1 Abarquero Camino, Daniel
A1 Renes Bañuelos, Erica
A1 Prieto Gutiérrez, Bernardo
A1 Tornadijo Rodríguez, María Eugenia
A1 Fresno Baro, José María
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Pedrosillano chickpea
K1 Aquafaba
K1 Chemical composition
K1 Functional properties
K1 Egg-free meringues
K1 Sensory characteristics
K1 3309 Tecnología de Los Alimentos
AB [EN] Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea’s aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth’s aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis
PB MDPI
LK https://hdl.handle.net/10612/20313
UL https://hdl.handle.net/10612/20313
NO Fuentes Choya, P., Combarros Fuertes, P., Abarquero Camino, D., Renes Bañuelos, E., Prieto Gutiérrez, B., Tornadijo Rodríguez, M. E., & Fresno Baro, J. M. (2023). Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods, 12(4). https://doi.org/10.3390/FOODS12040902
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 03-jun-2024