![]() ![]() Ĭhickpea 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. Emulsions are thermodynamically unstable systems, necessitating the use of emulsifiers to improve their storage stability. To develop a vegan mayonnaise analog, one of the most difficult problems to solve is to create a stable emulsion structure that can withstand prolonged storage without coalescence or flocculation. Plant-based proteins, soymilk, starch, and modified starch are reported to function as egg replacers that act as emulsifiers in mayonnaise analogs. In recent years, because of health and environmental concerns, there has been an upward trend towards replacing egg with plant-based ingredients, especially in the formulation of mayonnaise analogs. Mayonnaise is a popular semisolid condiment that can improve the texture and flavour of foods such as salads, dips, and sandwiches. 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. Mayonnaise analogs made with aquafaba powder remained stable for 28 days of storage at 4 ☌, although their droplet size was significantly higher than the reference sample made with egg yolk. Both lyophilization and spray drying to dehydrate aquafaba resulted in powders that retained their functionality following rehydration. Chickpeas steeped in water at 4 ☌ for 16 h, followed by cooking at 75 kPa for 30 min at 116 ☌, yielded aquafaba that produced the best emulsion qualities. Mayonnaise and analog physicochemical characteristics, microstructure, and stability were tested and compared to mayonnaise prepared using egg yolk. Aquafaba samples, both freeze-dried and spray-dried, were used to make egg-free, vegan mayonnaise. In this study, chickpea aquafaba production and drying methods were optimized to produce standardized aquafaba powder. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. ![]()
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