The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology

Aquafaba is the water solution left over from cooking legumes, mainly chickpeas. The liquid can also be obtained canned beans. currently very popular as an egg replacement in vegan diets. chemical composition of aquafaba depends on type legume, variety, genotype and parameters during production, such time or proportions to seeds. used for its nutritional properties. starting more widely food technology well, due innovative texture-shaping foaming, emulsifying, gelling thickening properties plant-based recipes, but animal-based recipes 3D printing. So far, has been make meringues, cakes, cookies, bread, crackers dairy substitutes. This raw material production low-calorie people egg-free diet. Perhaps potential this product greater. use waste legumes will answer producers needs consumers, whom environmental protection clean label trend are particularly important. In order effectively technology, it necessary standardize process conduct further research using other legumes.