Effect of high pressure processing on structural and functional properties of canned aquafaba

Aquafaba is chickpea cooking water. It has great functional properties since it consists of starch and protein. High pressure processing (HPP) is proven to modify the functionality of starch by keeping its integrity. The objective of this study was to check if HPP can improve structural and functional properties of canned aquafaba. HPP treatments were given at pressure levels: 200, 259, 400, 542, and 600 MPa with holding time between 5 and 30 min. After HPP, part of the samples was freeze dried for crystallinity and particle size analysis and the fresh part used for rheological, functional properties, and colour. HPP enhanced functional properties, mostly foaming stability which increased from 50.5 to 67 min. Rheological properties were enhanced mainly for consistency coefficient from 0.6 to 1.4 Pa.s. Crystallinity dropped slightly compared to control sample, while the colour got brighter, from 27.5 to 49.6. Processing time and pressure intensity did not contribute in increasing particle size. The combination of high intensity and long pressurization time resulted the smallest particle size (90 µm).