Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Youn Young Shim; Rana Mustafa; Jianheng Shen; Kornsulee Ratanapariyanuch; Martin J. T. Reaney

doi:10.3791/56305

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

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10:35 min

February 10, 2018

DOI: 10.3791/56305-v

Youn Young Shim^1,2,3, Rana Mustafa¹, Jianheng Shen¹, Kornsulee Ratanapariyanuch¹, Martin J. T. Reaney^1,2,3

¹Department of Plant Sciences,University of Saskatchewan, ²Prairie Tide Chemicals Inc., ³Guangdong Saskatchewan Oilseed Joint Laboratory (GUSTO), Department of Food Science and Engineering,Jinan University

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.

My name is Martin Reaney. I'm Chair of Lipid Quality and Utilization at the University of Saskatchewan, Department of Agriculture and Bioresources. Pulses and pulse fractions have been recently used as milk and egg replacements.

For this purpose, we investigated the use of aquafaba for milk and egg replacement. Aquafaba is the water remaining from canned chickpeas. This water contains components that can thicken food products and stabilize food foams and emulsions.

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