Chickpea aquafaba production techniques for foaming: A comparison of foam stability considering the use of soaking water, additives, pressure cooking time, pH, and protein content

Abstract

This study assessed the impact of soaking water, pressure-cooking time, and additives on chickpea aquafaba foam. Chickpeas were cooked under pressure (with/without soaking water) at 3 cooking times (15, 20, or 25 min). Cooked chickpeas were stored with the cooking water (4 °C for 24h). Drained liquid was beaten for 30 min for foaming. Foam stability, protein content, and pH were analyzed. The best cooking time (20 min) without soaking water was selected (based on protein content, stability, and shorter cooking time) to evaluate foam stability with cream of tartar (1, 3, and 5%), citric acid (0.1, 0.3, 0.5%) and salt (0.1, 0.3, 0.5%). Pressure-cooking time influenced foam's stability more than using or not soaking water. Cream of tartar (3% and 5%) and citric acid (0.1% and 0.3%) improved the stability of the aquafaba foam. The best procedure to produce chickpea aquafaba was soaking the chickpea for 12h under refrigeration (1 chickpea:4 water); discarding the soaking water, cooking the chickpea under pressure for 20 min with freshwater (1:2), storing chickpea with cooking water for 24h under refrigeration; using the cooking water added of cream of tartar (3% or 5%) or citric acid (0.1% or 0.3%); beating the mixture for 30 min. • Aquafaba from chickpeas has good stability. • Lower pH improves the foam stability of aquafaba. • More cooking time for chickpeas leads to more foam stability. • Citric acid and cream tartar improved foam stability.