The Impact of Innovative and Traditional Processing Methods on the Functional and Chemical Properties of Aquafaba

Creative Commons License

Acun S., Gül H.

14th International Mardin Artuklu Scientific Researches Conference, Mardin, Türkiye, 1 - 03 Haziran 2025, ss.385-391, (Tam Metin Bildiri)

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Şehir: Mardin
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.385-391
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Süleyman Demirel Üniversitesi Adresli: Evet

Özet

This study compared the chemical and functional properties of aquafaba produced by ultrasonic processing (uaqua), microwave processing (maqua), and traditional pressure-cooking (kaqua). The findings revealed that the ultrasonic method (uaqua) yielded the richest content in terms of dry matter and ash. While the traditional pressure-cooking method (kaqua) lagged behind the ultrasonic process in these parameters, it provided nearly twice the dry matter and about 24% more ash than the microwave method (maqua). Regarding density, the ultrasonic method produced a more concentrated product, showing a higher density than the microwave approach. In terms of pH, the microwave method created a more alkaline environment, whereas the ultrasonic method offered a more neutral pH profile. When functional properties were examined, the traditional pressure-cooking method (kaqua) demonstrated a clear advantage in foam stability, achieving approximately 77% longer stability compared to the ultrasonic method (uaqua). However, in foam expansion, the ultrasonic method performed similarly to the traditional pressure-cooking method, offering a comparable increase in foam volume. The microwave method, on the other hand, showed weaker results in both foam stability and expansion. Overall, the study highlights that while the traditional pressurecooking method (kaqua) excels in foam stability, the ultrasonic method (uaqua) stands out as a strong alternative in terms of foam expansion and chemical composition. These findings suggest that ultrasonic processing holds promise as a functional and sustainable technology for plant-based food products.