Application of Aquafaba, A Chickpea Processing By-product, in Plant-based Cream
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Because dairy cream costs relatively high, animal husbandry brings about environmental problems, and the hydrogenated non-dairy cream might cause health impacts, a more healthy, safe, and economical cream product alternative is required. In this study, a chickpea processing by-product, i.e., aquafaba, was recycled after boiling chickpeas and concentrated until its protein concentration reached 2 wt.%. Next, a plant-based cream was prepared and the effects of the pH and oil content on the foamability, stability, microstructure, appearance, viscosity, and hardness of the cream were investigated. It was found that pH (pH value 3.0~8.0) had insignificant influence on the foamability. However, foam stability and viscosity increased then decreased as a function of pH and peaked when pH was 4.0. Besides, foamability decreased with increasing oil content (0~50 wt.%), but foam stability was remarkably improved. Furthermore, microscopic observations showed a large number of emulsion droplets absorbed on the bubble surface, thereby stabilizing the foam structure. The quality of the prepared plant-based cream was optimal when pH and and φ were 4.0 and 25 wt.%, respectively. Under these conditions, the foamability was 123.39% (better than dairy cream) and the stability was maintained at 100% after standing for 6 h at room temperature. The innovative development of this natural plant-based cream can realize the reutilization of-chickpea processing by-products, and plant-based cream may become an ideal substitute for high-cost dairy cream and unhealthy hydrogenated non-dairy cream.
