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<p>Aquafaba (AF) is an ingredient capable of foaming, emulsifying, gelling, and thickening. It has become a highly valued plant-based option in many people’s diets, especially in vegan diets, since it can replace eggs in meringues, eggless cakes, and similar products. AF has also gained attention in the food industry as an alternative to protein isolates, food gums or modified starches in eggless products. Therefore, this study aims to evaluate the technological and sensory qualities of AF, as well as investigate its applications in food, highlighting its production techniques and suitability for replacing eggs. This is an integrative review of the literature on AF, a plant-based ingredient with promising technical qualities, and its potential applications in food science. Several strategies were identified with homemade and canned aquafaba, highlighting the importance of the grain-to-water ratio, cooking time, and pre-soaking in the final product quality. These variables directly influence the functional properties of aquafaba, such as its ability to form stable foam and its effectiveness as an emulsifier. Aquafaba can be used effectively as an egg substitute in mayonnaise, meringues, cakes, and macarons without compromising the sensory and functional characteristics of the products. Sensory tests showed that the products presented similar texture, flavor, and appearance to the traditional ones, which evidences their potential as a viable substitute in food preparations.</p>

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Legumes processed into aquafaba: an approach on the technological, sensory and nutritional quality of plant-based food options

  • 期刊论文

  • 发表日期：

    2025年8月30日

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  • Ziane da Conceição das Mercês,
  • Gabriel Tonin Ferrari,
  • Letícia Kahler Stragliotto,
  • Renata Puppin Zandonadi,
  • Raquel Braz Assunção Botelho,
  • Vanuska Lima da Silva,
  • Viviani Ruffo de Oliveira

摘要

Aquafaba (AF) is an ingredient capable of foaming, emulsifying, gelling, and thickening. It has become a highly valued plant-based option in many people’s diets, especially in vegan diets, since it can replace eggs in meringues, eggless cakes, and similar products. AF has also gained attention in the food industry as an alternative to protein isolates, food gums or modified starches in eggless products. Therefore, this study aims to evaluate the technological and sensory qualities of AF, as well as investigate its applications in food, highlighting its production techniques and suitability for replacing eggs. This is an integrative review of the literature on AF, a plant-based ingredient with promising technical qualities, and its potential applications in food science. Several strategies were identified with homemade and canned aquafaba, highlighting the importance of the grain-to-water ratio, cooking time, and pre-soaking in the final product quality. These variables directly influence the functional properties of aquafaba, such as its ability to form stable foam and its effectiveness as an emulsifier. Aquafaba can be used effectively as an egg substitute in mayonnaise, meringues, cakes, and macarons without compromising the sensory and functional characteristics of the products. Sensory tests showed that the products presented similar texture, flavor, and appearance to the traditional ones, which evidences their potential as a viable substitute in food preparations.