Cooking Water Composition

Serventi, Luca

doi:10.1007/978-3-030-42468-8_6

Cited by 3 publications

(3 citation statements)

References 40 publications

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“…The wastewater from soaking and cooking of 100 g split yellow peas contained about 1.89 g and 4.4 g solids respectively, including protein, soluble and insoluble carbohydrates, and minerals. In peas’ soaking and cooking water, soluble carbohydrates represented 37% and 30% of the dry matter [ 3 , 4 ]. Additionally, the protein content in peas’ soaking and cooking water comprises a high percentage of the dry matter as well at around 30% [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…In peas’ soaking and cooking water, soluble carbohydrates represented 37% and 30% of the dry matter [ 3 , 4 ]. Additionally, the protein content in peas’ soaking and cooking water comprises a high percentage of the dry matter as well at around 30% [ 3 , 4 ]. With such high contents of soluble carbohydrates and proteins, pea water has the potential to be a foaming or emulsifier agent [ 2 ], which are two important agents in baking products to increase the volume and stabilize the starch–lipid networks of bakery foods [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Chen

Chiu

Feng

et al. 2021

Foods

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Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, particle sizes, protein profiles, colour, and preliminary sensory profile of pea powder samples were determined by Mastersizer 3000, protein gels, chroma meter, and 9-point hedonic scale, respectively. Results indicated that no significant difference was found in the molecular weight distribution of protein bands in pea water and sensory profile after drying. Fibre content in pea water after spray-drying was higher while soluble carbohydrates and minerals were lower than those after freeze-drying. Spray-drying decreased pea water’s lysine content, particle size, redness colour, and yellowness colour, while it increased its light colour; however, freeze-drying showed the opposite results. Overall, spray-drying could be a better drying technology that can be applied to dry pea water. Further experiments are required, however, to determine the influence of drying technologies on emulsifying activity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Chen

Chiu

Feng

et al. 2021

Foods

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“…Chickpea cooking water, commonly known as aquafaba, has recently been utilized as a vegan emulsifier in culinary formulations and as an egg replacement in vegan mayonnaise analogs. Aquafaba’s functional properties (emulsibility, foamability, gelation, and thickening properties) are attributed to its composition of protein, water-soluble/insoluble carbohydrates (oligosaccharide, starch, cellulose, hemicellulose, or lignin), polysaccharide-protein complexes, coacervates, saponins, and phenolic compounds [ 7 , 8 , 11 , 12 , 13 , 14 , 15 ]. Aquafaba is a by-product of pulse canning/boiling and freezing processes and hummus production.…”

Section: Introductionmentioning

confidence: 99%

Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs

Purdy

Tse

et al. 2021

Foods

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Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. In this study, chickpea aquafaba production and drying methods were optimized to produce standardized aquafaba powder. Aquafaba samples, both freeze-dried and spray-dried, were used to make egg-free, vegan mayonnaise. Mayonnaise and analog physicochemical characteristics, microstructure, and stability were tested and compared to mayonnaise prepared using egg yolk. Chickpeas steeped in water at 4 °C for 16 h, followed by cooking at 75 kPa for 30 min at 116 °C, yielded aquafaba that produced the best emulsion qualities. Both lyophilization and spray drying to dehydrate aquafaba resulted in powders that retained their functionality following rehydration. Mayonnaise analogs made with aquafaba powder remained stable for 28 days of storage at 4 °C, although their droplet size was significantly higher than the reference sample made with egg yolk. These results show that aquafaba production can be standardized for optimal emulsion qualities, and dried aquafaba can mimic egg functions in food emulsions and has the potential to produce a wide range of eggless food products.

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