Effect of different drying methods on the physicochemical and functional properties of aquafaba made from red kidney bean, brown lentil, and chickpea

Pranata, Febiana Salim (2023) Effect of different drying methods on the physicochemical and functional properties of aquafaba made from red kidney bean, brown lentil, and chickpea. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Aquafaba has been proven to have potential in replacing egg whites due to its functional properties, including foaming, emulsifying, binding, and thickening. Some studies have proven that red kidney bean, brown lentil, and chickpea have similar foaming properties as egg whites. The objectives of this study were to compare the physicochemical and functional properties (foaming capacity, foaming stability, and emulsion stability) of aquafaba made from different types of legumes and of aquafaba before and after drying, as well as to observe the effect of different drying methods (freeze dried, and spray dried) on the physicochemical and functional properties of aquafaba. Aquafaba made from brown lentil had the highest foaming capacity (700±23.10%) and foaming stability (98.58±0.33%). Additionally, it had the highest protein content (31.31±3.30%), carbohydrate content (0.65±0.07%), and a moderately high saponin content (3.60±0.41 mg/g) when compared with other types of legumes, which were comparable with egg whites. Both freeze dried and spray dried aquafaba were able to preserve the functional properties of aquafaba when compared with fresh aquafaba. However, spray dried aquafaba have better functional properties when compared with fresh aquafaba.

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