Physicochemical properties of chickpeas cooking water (Aquafaba): Effects of hydrothermal process conditions and clarification

By-products valorization and more conscious use of water are current trends. The study examines the physicochemical and foaming properties of chickpeas cooking water (i.e., aquafaba; AF), usually discharged as waste. AF1 and AF2 were produced at different hydrothermal conditions, while the canning liquid (CL) was obtained from canned chickpeas. A clarification process was also applied. Egg white (EW) was used for comparison. Data evidenced the distinctive properties of the recovered water (e.g., CL contained up to 223 % more protein than AF). Electrophoresis confirmed the selective extraction of proteins from chickpeas (11S legumin and 7S vicilin globulins were present in trace amounts in chickpeas extracts). Starch was undetectable, while fermentable sugars and organic acids were identified through HPLC and nuclear magnetic resonance analyses. Rheological tests showed a 32–54 % apparent viscosity reduction after clarification. Hydrothermal process conditions and clarification significantly influenced foaming properties: AF2 exhibited 15 % lower overrun and 69 % higher foam stability than AF1, clarification improved overrun and foam stability up to 62 % and 24 % for AF2. CL had higher overrun (40–49 %) but intermediate-to-lower foam stability than AF-samples. The findings show that chickpeas cooking water is a sustainable, plant-based alternative to EW for making aerated foods, supporting a more sustainable food system.