Centesimal characterization of chickpea aquafaba

• Grant number: 19/22060-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2020
• End date: August 31, 2021
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Semíramis Martins Álvares Domene
• Grantee: Nathália Valentim de Souza
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil

Abstract

The Aquafaba is the wastewater from legumes cooking process. It was the subject of an ending high school project developed by ETEC Dona Escolástica Rosa's students with the title "Demystifying the aquafaba: simple cooking water of chickpeas with foaming ability", but there is a small number of investigations about aquafaba, what makes dietary calculation of culinary recipes a difficult task. The aquafaba has egg-like foaming ability and emulsification; the protein, carbohydrate and saponin contents of the cooking water are the main causes of those functional and culinary properties. These capacities could be used to substitute the egg in preparations intended to the vegetarian/vegan public, once there is a demand of new products in this area; a recent brazilian survey pointed that 55% of the population would consume more food without ingredients of animal origin if they have more access to it. This study aims to estimate the centesimal composition of the chickpea-aquafaba developed by the ETEC's students, as well as to determine some of its functional and culinary properties. (AU)