Abstract
Legume cooking water (CW) is a food by-product with the potential of becoming a plant-based egg white replacement; however, limited research has been performed on processes to propel its industrialisation. Consequently, this study assessed the impact of concentration methods (thin-film evaporation; cryoconcentration [CC]; and stove-top boiling [BL]) on the composition and characteristics of spray-dried CW powders. CW was concentrated from 6.8 to 22 °Brix. Subsequent analyses showed that the powder characteristics were an outcome of their particle size and composition. CC powders with 18.56 ± 0.85% protein and D50 = 0.14 ± 0.01 μm presented the lowest-performing functionality. Conversely, BL powders (25.13 ± 0.50% protein and D50 = 3.70 ± 0.47 μm) displayed enhanced emulsification and foaming. Hence, the properties of CW improved with thermal concentration. These results lay the ground for selecting and optimising a concentration procedure aiming to industrialise the production of CW.
| Original language | English |
|---|---|
| Journal | International Journal of Food Science and Technology |
| Volume | 57 |
| Issue number | 11 |
| Pages (from-to) | 7330-7339 |
| Number of pages | 10 |
| ISSN | 0950-5423 |
| DOIs | |
| Publication status | Published - Nov 2022 |
Bibliographical note
Funding Information:This research was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry through the Innovative Food Product and Natural Food Materials Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (No. 120023022HD020).
Publisher Copyright:
© 2022 Institute of Food, Science and Technology (IFSTTF).
Keywords
- Aquafaba
- aquasoya
- cooking water
- cryoconcentration
- food by-product
- plant-based
- powder characteristics
- revalorisation