Study of the Technological Properties of <i>Pedrosillano</i> Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
Paula Fuentes Choya,
Patricia Combarros-Fuertes,
Daniel Abarquero Camino,
Erica Renes Bañuelos,
Bernardo Prieto Gutiérrez,
María Eugenia Tornadijo Rodríguez,
José María Fresno Baro
Affiliations
Paula Fuentes Choya
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
Patricia Combarros-Fuertes
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
Daniel Abarquero Camino
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
Erica Renes Bañuelos
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
Bernardo Prieto Gutiérrez
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
María Eugenia Tornadijo Rodríguez
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
José María Fresno Baro
Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain
Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea’s aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth’s aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis.
