Investigatıon of the Foaming Properties of Legume Boiling Waters and Their Use as Egg Replacement in Whipping Cream
Project no. 24047 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>In this study, aims to examine the foaming properties of different legume boiling waters (aquafaba), spray drying of legume boiling water, and its usage in whipped cream production as an egg white substitute. In the first part of the study, the foaming capacities and foam stability values of legumes boiling water obtained from four different legumes, namely beans, chickpeas, peas, and green lentils, were determined. Beans and chickpea legumes were selected to be used in whipped cream production.</p><p>In the second part of the study, boiling water was obtained by using beans and chickpeas selected as raw materials. The obtained legume boiling waters were dried at a feed flow rate of 7 ml/min and air inlet temperatures of 155 °C and 170 °C in a spray dryer. Characterization analyses of legume boiling water powder samples were carried out. Foaming capacity, foam stability, protein, saponin content, moisture, water activity, color properties ofhe legume boiling water powders were determined. The saponin contents of bean boiling water and chickpea boiling water powder samples were 37.46% and 29.98%; 31.97% and 28.40% at the inlet temperatures of 155 °C and 170 °C, respectively. The highest saponin content was detected in bean boiling water powder which was dried at an inlet temperature of 155 °C.</p><p>In the final part of the study, the usage of bean and chickpea boiling water as an egg white substitute in the production of whipped cream was examined. For this purpose, whipped cream samples containing different amounts of legume boiling water (0, 25, 50, 75, 100%) were prepared. The physical and sensory properties of the obtained whipped cream samples, and their rheological properties were determined by large amplitude oscillatory shear (LAOS) analysis. As a result of the sensory analysis, it was determined that the "whipped cream of obtain %25 chickpea boiling water and whipped cream of obtain %50 chickpea boiling water" samples had the highest overall liking score. All whipped cream samples showed perfect elliptical behavior at low strain values. The normalized Lissajous-Bowditch curves changed from an elliptical shape to an S shape, as the rate of legume boiling water increased., The samples show nonlinear viscoelastic properties and strain-thinning behavior at high strain values.</p>