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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Chapters
- 00:00Title
- 01:10Procedure for Canning Chickpea and Aquafaba Preparation
- 04:43Characterization of Aquafaba
- 06:00NMR Spectroscopy
- 07:58Peptide Mass Fingerprinting
- 09:13Conclusion
Aquafaba is a viscous juice from canned chickpea that, when stirred vigorously, produces a relatively stable white froth or foam. The primary research goal is to identify the components of aquafaba that contribute viscosifying/thickening properties using nuclear magnetic resonance (NMR), ultrafiltration, electrophoresis, and peptide mass fingerprinting.
