Effect of the extraction process parameters on aquafaba composition and foaming properties

Effect of the extraction process parameters on aquafaba composition and foaming properties

The cooking water from chickpeas, also called aquafaba, is generally discarded as waste. Aquafaba contains a pool of different organic compounds with excellent techno-functional properties. This study aims to investigate how the different extraction conditions affect the yield, composition, and foam...

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Bibliographic Details
Main Authors: Naja Choden, Davide Odelli, Federico Casanova, Heidi Olander Petersen, Fatemeh Ajalloueian, Aberham Hailu Feyissa
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Applied Food Research
Subjects:
Aquafaba
Aquafaba composition
Response surface methodology
Foaming properties
Process evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223000914

Internet

http://www.sciencedirect.com/science/article/pii/S2772502223000914

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