Cooking water functional properties

Abstract

Aquafaba was shown to replace egg white in confectionery products. Nonetheless, limited information was available on its physicochemical properties. Thus, recent studies investigated legume cooking water as texturizer. Most samples were slightly acidic (pH 6.1–6.5). Foaming capacity ranged from 38% to 97% based on legume type, within range of egg white solutions of similar concentration. A direct correlation to protein content was found. Despite the boiling process, most protein was soluble (86–100%). Ultrasounds treatments enhanced foaming properties of Aquafaba up to 548%. All foams were highly stable, potentially due to saponins. Emulsifying properties were outstanding, reaching values of 47 m2/g (lentils) and 100% (chickpeas). A combination of fibre, protein and saponins potentially contributed to highly stable emulsions. Higher hydrophobicity was observed, with absorption capacity of oil exceeding that of water (2.7–3.2 vs. 0.1–2.2 g/g) due to the presence of more hydrophobic sites on macromolecules. Finally, excellent prebiotic potential was determined. Most cooking water contained high levels of fermentable oligosaccharides, protein and minerals to support bacterial growth. The only exception was soy, possibly due to the higher phytate content. In summary, pulses cooking water are good foaming and gelling agents and excellent emulsifiers. Prebiotic potential opens the door to new applications.