Chemical Composition and Foaming Properties of Freeze Dried Aquafaba

Aquafaba (AQ), originally produced from chickpea cooking water, has been recognized as an effective egg substitute to develop vegan (plant-based) food products. This study investigated the utilization of AQ produced from seed from five chickpea cultivars, comprising four Kabuli types (CDC Leader, CDC Orion, CDC Luna, and Amit) and one Desi cultivar(CDC Consul). Following freeze-drying, AQ chemical composition and foaming properties were analyzed. Freeze dried samples from all cultivars presented clear differences in colour and texture. The Kabuli cultivars exhibited a pale-yellow hue while the Desi cultivar had a brown colour. Chemical analysis revealed no significant variations in nutrient content among AQ samples, except for AQ from Desi (CDC Consul) which had higher saponin (11.12 mg/g) and tannin (24.52 mg/g) content. Foaming capacity ranged from 511% to 564%, with CDC Leader exhibiting the highest. Foaming stability remained consistent across all five samples. Further exploration of chemical composition differences between fresh foam, freeze dried foam, and drained liquid highlighted higher mono and disaccharides content in drained liquid was determined by DOSY-1H NMR plots. Additionally, freeze-dried foam contained more protein than drained liquid proving the vital role of proteins in maintaining AQ foam structure. Variations in carbohydrate content among AQ samples reflected differences in cell wall structure and seed composition among cultivars.