1. Current processing methods of aquafaba.
- Author
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Echeverria-Jaramillo, Esteban and Shin, Weon-Sun
- Subjects
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FOOD additives , *GROUND cover plants , *CHICKPEA , *SONICATION , *LEGUMES , *SCALABILITY - Abstract
Aquafaba is the term used for the liquid separated from the cooking of legumes, particularly chickpeas. This novel material has shown remarkable rheological functionalities; therefore, it has transitioned from being a by-product of the industry to a valued additive explored thoroughly in recent years. However, the research carried out on aquafaba has not yet proposed feasible strategies for its industrialization. This review assessed the current production of aquafaba to identify the necessary steps to achieve scalability. This work surveyed the totality of the original research articles dealing with this topic published in SCIE and Scopus-indexed journals. The common points were categorized into material, pre and post-treatments, and cooking. The analysis showed that the sources, composition, and functionality of aquafaba vary greatly. Additionally, although there are strong recommendations, there is no consensus on the legume-to-water ratios and cooking time. After cooking the exploration of the characteristics and functionalities of aquafaba is limited and not well developed yet. Furthermore, its application has been limited to a few food products. Altogether, these findings suggest that, although research on this topic has moved forward in the last few years, there is still much ground to cover to truly make aquafaba a commercial plant-based food additive. • Variability of the legumes influences the inconstant functionality of aquafaba. • Soaking the legumes has shown to be beneficial, although not strictly necessary. • Cooking for 60 min, if legumes were soaked, yields the best functionality. • The functionality can be enhanced by applying high pressure and sonication. • Model products are mostly limited to meringues, mayonnaises, and cakes. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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