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Impact of Processing Method on AQF Functionality in Bakery Items.

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|June 10, 2023
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Summary

Aquafaba (AQF), a chickpea byproduct, can be processed into baking ingredients. Concentrated and dried AQF, especially spray-dried, shows promise for cakes and cookies, with improved cookie texture and flavor.

Keywords:
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Area of Science:

  • Food Science
  • Food Technology
  • Ingredient Innovation

Background:

  • Aquafaba (AQF) is a liquid byproduct of cooking chickpeas, possessing egg white-like foaming properties.
  • Currently, AQF is underutilized by the food industry, representing a potential waste stream.
  • Developing AQF into viable food ingredients can enhance sustainability and product development.

Purpose of the Study:

  • To concentrate aquafaba solids using reverse osmosis (cAQF) and subsequently dry the product.
  • To evaluate the functionality and quality of dried AQF as a baking ingredient in cakes and cookies.
  • To compare the performance of AQF-derived ingredients against traditional egg ingredients.

Main Methods:

  • Chickpea cooking followed by liquid aquafaba (AQF) collection.
  • Concentration of AQF solids via reverse osmosis (RO) to create cAQF.
  • Drying of cAQF using freeze, tray, or spray drying methods.
  • Incorporation of dried AQF into standard cake and sugar cookie formulations.
  • Evaluation of baked product texture (hardness, gumminess, chewiness) and spread factor.
  • Sensory analysis for flavor and overall acceptability.

Main Results:

  • Cakes made with AQF exhibited lower hardness, gumminess, and chewiness compared to egg-based cakes.
  • Cookies made with AQF showed a greater spread factor and lower hardness than egg-based cookies.
  • Cookies formulated with AQF received higher scores for flavor and overall acceptability.
  • Sensory characteristics of cakes did not significantly differ between AQF and egg formulations.
  • Concentrated aquafaba (cAQF) and spray-dried AQF generally yielded the best quality and sensory attributes in both cakes and cookies.

Conclusions:

  • Reverse osmosis and drying techniques are effective for producing AQF-based baking ingredients.
  • Processed AQF can serve as a viable alternative to eggs in certain baking applications, particularly for cookies.
  • Spray-dried AQF and cAQF demonstrate significant potential for improving baked goods' quality and sensory appeal.
  • Further research into AQF processing can unlock its full potential in the food industry.