Foam drying of aquafaba: Optimization with mixture design. Issue 3 (13th January 2021)

• Record Type: Journal Article
• Authors: Aslan, Mine; Ertaş, Nilgün
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 3(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-01-13
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15185
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The aim of the present investigation was to optimize the variables of the aquafaba foam drying process using response surface methodology. Foaming conditions, amount of foaming agents (carboxymethylcellulose (CMC), Na‐alginate, polydextrose, and whey powder) optimized by the mixture design of response surface methodology (RSM) minimizing foam density and drainage volume. The effect of different drying air temperatures (50, 60, and 70°C) was then evaluated on the physico‐chemical properties of foam‐mat dried aquafaba powder. Different drying temperatures were significantly affected the color parameters ( L* and a* ) of powders ( p < .05). An increase in the temperature also resulted in a decrease of 1.63‐, 1.40‐, and 1.42‐fold in moisture, water activity, and wettability, respectively, and a 1.22‐fold increase in hygroscopicity. Finally, solubility and water absorption index of powders effected no significantly with different drying temperature ( p > .05). Practical applications: Aquafaba have high protein content and health‐promoting ingredients such as polyphenols and generally discarded as food waste. Aquafaba have high water content and limited shelf life, so the drying process is provided some advantages such as small volume and storage space, easy transportation, and long shelf life. Foam‐ mat drying process was successfully application for sensitive products due to rapid drying at lower temperature, retention of high nutrition, easy reconstitution characteristics, and cost‐effective. The aquafaba powder can be used in bakery products, snacks, beverages, and ice creams in the food industry.