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

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Acun S., Gül H.

14th International Mardin Artuklu Scientific Researches Conference, Mardin, Turkey, 1 - 03 June 2025, pp.385-391, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: Mardin
  • Country: Turkey
  • Page Numbers: pp.385-391
  • Open Archive Collection: AVESIS Open Access Collection
  • Süleyman Demirel University Affiliated: Yes

Abstract

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.