Next Article in Journal
Production of a Fungal Punicalagin-Degrading Enzyme by Solid-State Fermentation: Studies of Purification and Characterization
Next Article in Special Issue
Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)
Previous Article in Journal
Opportunities to Strengthen Fish Supply Chain Policy to Improve External Food Environments for Nutrition in the Solomon Islands
Previous Article in Special Issue
Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 12
Issue 4
10.3390/foods12040902
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues

by
Paula Fuentes Choya
†,
Patricia Combarros-Fuertes
†,
Daniel Abarquero Camino
,
Erica Renes Bañuelos
,
Bernardo Prieto Gutiérrez
,
María Eugenia Tornadijo Rodríguez
and
José María Fresno Baro
*
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(4), 902; https://doi.org/10.3390/foods12040902
Submission received: 22 December 2022 / Revised: 10 February 2023 / Accepted: 15 February 2023 / Published: 20 February 2023
(This article belongs to the Special Issue Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II)
Browse Figures
Review Reports Versions Notes

Abstract

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.
Keywords: Pedrosillano chickpea; aquafaba; chemical composition; functional properties; egg-free meringues; sensory characteristics Pedrosillano chickpea; aquafaba; chemical composition; functional properties; egg-free meringues; sensory characteristics
Graphical Abstract

Share and Cite

MDPI and ACS Style

Fuentes Choya, P.; Combarros-Fuertes, P.; Abarquero Camino, D.; Renes Bañuelos, E.; Prieto Gutiérrez, B.; Tornadijo Rodríguez, M.E.; Fresno Baro, J.M. Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods 2023, 12, 902. https://doi.org/10.3390/foods12040902

AMA Style

Fuentes Choya P, Combarros-Fuertes P, Abarquero Camino D, Renes Bañuelos E, Prieto Gutiérrez B, Tornadijo Rodríguez ME, Fresno Baro JM. Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods. 2023; 12(4):902. https://doi.org/10.3390/foods12040902

Chicago/Turabian Style

Fuentes Choya, Paula, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez, and José María Fresno Baro. 2023. "Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues" Foods 12, no. 4: 902. https://doi.org/10.3390/foods12040902

APA Style

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), 902. https://doi.org/10.3390/foods12040902

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop