kuchnie-świata: Aquafaba

Evidence: 100 • authority: 72

Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was thought to be discovered by the French musician Joël Roessel, and has been actively used as an ingredient in vegan cuisine for years. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.

Evidence: 53 • authority: 92

Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production.. This study aimed to compare microwave-assisted extraction (MAE) with conventional extraction methods regarding the physicochemical, techno-functional, molecular, and thermal properties of chickpea aquafaba. The potential of microwave-extracted aquafaba (MAEA) as an egg white replacer in vegan meringue production was also evaluated. The results indicated that while MAE reduced extraction yield and foam stability, it enhanced protein content, density, dry matter, and foaming ability compared to conventionally extracted aquafaba (CEA). X-ray diffraction revealed a…

Evidence: 59 • authority: 92

Chickpea aquafaba protein modified by plasma-activated water for egg replacement: Impact on protein structure, functional properties, and rheology.. Aquafaba, a chickpea cooking liquid and egg-white substitute, is limited by its low protein concentration and diluted dispersion state. This study evaluated plasma-activated water (PAW) during chickpea cooking to improve aquafaba functionality. Treatments used PAW generated for 0, 3, 5, or 10 min (control, P3, P5, and P10). Exposed sulfhydryl content decreased from 20.21 to 14.40 μmol/g protein, whereas acidified water increased it to 24.24 μmol/g protein, indicating that acidification alone did not explain this decrease; SDS-PAGE showed no mig…

Evidence: 47 • authority: 72

Egg substitutes are food products which can be used to replace eggs in cooking and baking. Common reasons a cook may choose to use an egg substitute instead of egg(s) include having an egg allergy, adhering to a vegan diet or a vegetarian diet of a type that omits eggs, having concerns about the level of animal welfare or environmental burden associated with egg farming, or worries about potential Salmonella contamination when using raw eggs. There is a growing movement to address some of these concerns via third-party certifications, but because many labels in the industry remain confusing or intentionally misleading, some consumers distrust them and may use egg substitutes instead.

Evidence: 42 • authority: 80

Total replacement of egg white by aquafaba and commercial substitute in meringue formulation: Effect on physico-chemical properties and hedonic appreciation

Evidence: 42 • authority: 92

Characterization of the aroma profile of fermented chickpea (<i>Cicer arietinum</i> L.) aquafaba by GC-MS and sensory analysis.. The utilization of aquafaba, the cooking water of chickpeas, as a vegan egg-replacer is limited by its beany aroma. To improve its sensory properties, aquafaba was subjected to fermentation with the basidiomycetes Antrodia xantha and Lentinula edodes, and its aroma was examined using gas chromatography-mass spectrometry and check-all-that-apply analysis by a trained sensory panel. The study revealed that the mushrooms synthesized distinctive aroma compounds, with linalool and 1-undecanol being detected exclusively during the fermentation with A. xantha…

Evidence: 36 • authority: 72

Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a vegan; the word is also used to describe foods and materials that are compatible with veganism. Ethical veganism excludes all forms of animal use, whether in agriculture for labour or food (e.g., meat, fish and other animal seafood, eggs, honey, and dairy products such as milk or cheese), in clothing and fashion (e.g., leather, wool, fur, and some cosmetics), in entertainment (e.g., rodeos, bullfighting, zoos, pet ownership, circuses, dolphinariums and horse…

Evidence: 36 • authority: 92

Optimization and Molecular Simulation of Gelatin-Free Marshmallow Formulation Using Gellan Gum and Aquafaba.. This study aimed to optimize the formulation of marshmallow-type products by replacing animal-derived gelatin with plant-based aquafaba and gellan gum. The formulation optimization was conducted using response surface methodology, with the optimal formulation determined based on the density and overall preference. In the optimized formulation, the inclusion rates of aquafaba and gellan gum as gelatin substitutes were determined to be 0.71% and 0.50%, respectively. The marshmallow samples were compared to control marshmallow samples containing gelatin (CM). The interaction between aq…

Evidence: — • authority: 80

Differences in Protein Composition and Functional Properties of Egg Whites from Four Chicken Varieties

Evidence: — • authority: 80

Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

Evidence: — • authority: 88

Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties through Varied Reheating Protocols. Aquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites. This study investigated the effects of reheating on aquafaba's functional properties, with a focus on its compositional concentration and molecular structural changes. Reheating was found to enhance both foaming and emulsifying capacities, with the most favorable results observed when the remaining liquid ratio wa…

Evidence: — • authority: 88

Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was prepared via boiling or pressure-cooking at water-to-seed (WSR) ratios of 5:1, 4:1 and 3:1. The effects of preparation method and pH adjustment on viscosity, protein content, solubility and profile were evaluated. Samples were further analyzed for foaming capacity/stability (FC/FS) and emulsifying…