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Updated: Jan 7, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

セレン強化ひよこ豆飲料粉末：粒子径が組成と機能性にどのように影響するか

Frineth de la Luz Limón-Aguilera¹, Anayansi Escalante-Aburto², Israel García-Cano³

¹Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849, Monterrey, Nuevo León, Mexico.

|December 31, 2025

Abstract:

Sifting of extrudates powders obtained from germinated chickpea flour, with or without selenium biofortification, and with or without the addition of commercial fish oil increased the protein content and solubility. The fine powder with the highest protein content (23.63 g/100 g DW) was that of non-selenized germinated chickpea and fish oil. This formulation had a water solubility index (WSI) of 18.76 % that increased to 37.71 % after sifting. This formulation also had a lower content of rapid digestible starch (29 g/100 g) compared to germinated chickpea powders (33-36 g/100 g), except when selenized yeast (28 g/100 g) was used in the formulation. Only the germinated selenium-biofortified chickpea formulation without fish oil (SSWW) contained linoleic (C18:2 n-6) and linolenic acids (C18:3 n-3). Fine fractions had higher levels of glutamic (15.9 g/100 g DW) and aspartic acids (11.3 g/100 g DW), and arginine (8.2 g/100 g DW) that improved water solubility index.

キーワード:

ひよこ豆機能性飲料形態学的特性粒子径セレン生物強化デンプン消化性技術的機能性

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