Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data
Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by a “beany” flavor and poor foaming properties compared to egg white. To overcome these limitatio...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712500019X |
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| author | Lea Mehren Lena Elliger Hanna May Andreas Schieber Nadine Schulze-Kaysers |
| author_facet | Lea Mehren Lena Elliger Hanna May Andreas Schieber Nadine Schulze-Kaysers |
| author_sort | Lea Mehren |
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| description | Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by a “beany” flavor and poor foaming properties compared to egg white. To overcome these limitations, aquafaba was fermented with two edible basidiomycetes. During the fermentation process, foaming properties were measured and analyzed. Furthermore, the aroma change was described by sensory experts. Based on these results, the optimal fermentation day was selected for each mushroom and sensory profiling was conducted. Subsequently, chocolate mousse was prepared from fermented aquafaba and profiled as well as tested in an acceptance test. Aquafaba profiling revealed significantly lower scores (α = 5%) for “beany” odor in fermented samples. Chocolate mousse produced with fermented aquafaba was described as less “beany” but more “chocolatey” and “cocoa-like” in smell and taste, and more “sweet” in taste. The texture of mousse prepared with fermented aquafaba was more “fluffy/light/porous” and “soft” but less “homogenous” than mousse with unfermented aquafaba. The consumer test showed high overall liking for all mousses. The research described in this study revealed for the first time promising aroma changes based on fermentation in aquafaba and demonstrated improved foaming properties. Thus, fermentation can be considered a useful tool to enhance the quality of aquafaba and thus expand its fields of application. |
| format | Article |
| id | doaj-art-e2218bffc5e94c518251bb91460e4685 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
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| series | Current Research in Food Science |
| spelling | doaj-art-e2218bffc5e94c518251bb91460e46852025-02-07T04:48:17ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100988Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley DataLea Mehren0Lena Elliger1Hanna May2Andreas Schieber3Nadine Schulze-Kaysers4Institute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, GermanyInstitute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, GermanyInstitute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, GermanyInstitute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, GermanyCorresponding author.; Institute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115, Bonn, GermanyAquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by a “beany” flavor and poor foaming properties compared to egg white. To overcome these limitations, aquafaba was fermented with two edible basidiomycetes. During the fermentation process, foaming properties were measured and analyzed. Furthermore, the aroma change was described by sensory experts. Based on these results, the optimal fermentation day was selected for each mushroom and sensory profiling was conducted. Subsequently, chocolate mousse was prepared from fermented aquafaba and profiled as well as tested in an acceptance test. Aquafaba profiling revealed significantly lower scores (α = 5%) for “beany” odor in fermented samples. Chocolate mousse produced with fermented aquafaba was described as less “beany” but more “chocolatey” and “cocoa-like” in smell and taste, and more “sweet” in taste. The texture of mousse prepared with fermented aquafaba was more “fluffy/light/porous” and “soft” but less “homogenous” than mousse with unfermented aquafaba. The consumer test showed high overall liking for all mousses. The research described in this study revealed for the first time promising aroma changes based on fermentation in aquafaba and demonstrated improved foaming properties. Thus, fermentation can be considered a useful tool to enhance the quality of aquafaba and thus expand its fields of application.http://www.sciencedirect.com/science/article/pii/S266592712500019XAroma profilingBasidiomycetes fermentationChickpea aquafabaChocolate mousseFoaming propertiesPlant-based alternative |
| spellingShingle | Lea Mehren Lena Elliger Hanna May Andreas Schieber Nadine Schulze-Kaysers Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data Current Research in Food Science Aroma profiling Basidiomycetes fermentation Chickpea aquafaba Chocolate mousse Foaming properties Plant-based alternative |
| title | Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data |
| title_full | Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data |
| title_fullStr | Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data |
| title_full_unstemmed | Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data |
| title_short | Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data |
| title_sort | foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate moussemendeley data |
| topic | Aroma profiling Basidiomycetes fermentation Chickpea aquafaba Chocolate mousse Foaming properties Plant-based alternative |
| url | http://www.sciencedirect.com/science/article/pii/S266592712500019X |
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