Grants and Contributions:

Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019).

Aquafaba refers to the cook-water left behind after cooking/processing of different kinds of beans (pulses).x000D
Pulses are rich in proteins, complex carbohydrates and fiber, and generally low in fat (with the exception ofx000D
chickpeas (farbanzo beans)]. Pulses play a major role in improving the nutritional status of undernourishedx000D
populations around the globe, as well as moderating calorie intake of those who are obese. Because of theirx000D
macronutrients, pulses are somewhat hard to cook and often require a soaking treatment for several hours priorx000D
to cooking or processing. During soaking and cooking, a large volume of water is absorbed by the bean causingx000D
many of the soluble components to leach out into to the residual cook-water. The residual cook-water isx000D
referred to as aquafaba (meaning bean water), and is generally rich in soluble carbohydrates and proteins.x000D
Recently, aquafaba has been demonstrated to possess excellent emulsification properties, and could serve as anx000D
egg white protein alternative in bakery products. Eggs and egg ingredients, after nuts, are the top known foodx000D
allergens in out diet. Because of its desirable emulsification properties, aquafaba could represent an excellentx000D
for substitute to egg ingredients.x000D
The quality and quantity of aquafaba produced depends on a number of process and product dependentx000D
variables both during soaking and cooking. Notably these include: soaking time, temperature, the volume ofx000D
water used, additives to the cook water such as salt or sugar, cooking temperature (pressure), time andx000D
water/bean ratio in the can or glass container. The type and variety of bean also is thought to play a role. Thex000D
objective of this study is to characterize and evaluate the quality of chickpea and chickpea aquafaba under ax000D
range of range of soak - cook processing conditions. The study is expected to yield valuable data on developingx000D
a viable process for cooking of chickpea and aquafaba production as a valuable main stream ingredient.