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Open AccessArticle

Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada
Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
Department of Integrative Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi-do 16419, Korea
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 685;
Received: 16 November 2019 / Revised: 11 December 2019 / Accepted: 13 December 2019 / Published: 15 December 2019
(This article belongs to the Special Issue Freeze-Drying Technology in Foods)
Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chickpea cultivar that produces AQ with superior emulsion properties, and to investigate the impact of chickpea seed physicochemical properties and hydration kinetics on the properties of AQ-based emulsions. AQ from a Kabuli type chickpea cultivar (CDC Leader) had the greatest emulsion capacity (1.10 ± 0.04 m2/g) and stability (71.9 ± 0.8%). There were no correlations observed between AQ emulsion properties and chickpea seed proximate compositions. Meanwhile, AQ emulsion properties were negatively correlated with AQ yield and moisture content, indicating that AQ with higher dry-matter content displayed better emulsion properties. In conclusion, the emulsification properties of aquafaba are greatly influenced by the chickpea genotype, and AQ from the CDC Leader chickpea produced the most stable food oil emulsions. View Full-Text
Keywords: aquafaba; chickpea; emulsifiers; egg replacer; egg-free products aquafaba; chickpea; emulsifiers; egg replacer; egg-free products
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MDPI and ACS Style

He, Y.; Shim, Y.Y.; Mustafa, R.; Meda, V.; Reaney, M.J. Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties. Foods 2019, 8, 685.

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