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 function...

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Bibliographic Details
Published in:Food science and biotechnology 2022, 31(9), , pp.1157-1167
Main Authors: Alsalman, Fatemah B., Al-Ruwaih, Noor, Al-Attar, Hasan, Mulla, Mehrajfatema Z.
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chickpeas
Color
Cooking
Crystal structure
Crystallinity
Foaming
Food Science
High pressure
Nutrition
Particle size
Pressure
Pressure effects
Research Article
Rheological properties
Rheology
Starch
Structure-function relationships
식품과학
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Summary: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).
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01111-1