Process for producing Aquafaba from food legumes for use in vegan pastry products

Abstract

The present invention relates to the production of liquid and powdered aquafaba from food legumes. The extraction conditions for liquid aquafaba were selected based on a three-factor experimental design (water / grain hydration ratio, temperature, and cooking time) and three responses (foaming capacity, protein content, and liquid aquafaba yield). The optimal conditions obtained for the extraction of liquid aquafaba are as follows: the water / hydrated grain ratio is between 2 / 1 and 4 / 1, the cooking temperature varies from 90 to 100°C and the cooking time varies from 60 to 90 min. A freeze-drying step was carried out on the liquid aquafaba obtained to produce aquafaba powder which will subsequently be used for the formulation of food products, particularly vegan pastry products such as cakes, meringues and ice creams.