Assessment of the Possibility of Using Aquafaba in the Production of Vegetable Emulsions®

• Autorzy: Szulc Karolina

Warianty tytułu

PL

Ocena możliwości zastosowania aquafaby w produkcji emulsji roślinnych®

• Języki publikacji: EN

Abstrakty

EN

Canning or boiling pulse seeds in water produces a by-product solution called aquafaba, is generally discarded as waste. However, this valuable resource contains high quantities of proteins with good functional properties. The paperarticle presents the assessment of the usefulness of aquafaba as a stabilizer in the production of vegetable emulsions with different fat content. The conducted research has shown that aquafaba can be successfully used for the production of vegetable emulsions (including mayonnaise) with a fat content of less than 75% and healthier alternatives compared to those available on the market.

PL

Gotowanie nasion strączkowych w wodzie lub ich puszkowanie powoduje powstanie roztworu produktu ubocznego o nazwie aquafaba, który jest zwykle usuwany jako odpad. Ten wartościowy zasób zawiera jednak znaczne ilości białek o dobrych właściwościach funkcjonalnych. W artykule przed stawiono ocenę przydatności aquafaby jako stabilizatora w produkcji emulsji roślinnych o różnej zawartości tłuszczu. Przeprowadzone badania dowiodły, że aquafaba może być z powodzeniem stosowana do produkcji emulsji roślinnych (w tym majonezu) o zawartości tłuszczu poniżej 75% oraz zdrowszych alternatyw w porównaniu do dostępnych na rynku.

Słowa kluczowe

EN

aquafaba; chickpea; emulsifier; emulsion; mayonnaise

PL

aquafaba; ciecierzyca; emulgulator; emulsja; majonez

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2021
• Tom: nr 2
• Strony: 56--61
• Opis fizyczny: Bibliogr. 22 poz., fig., rys., tab.

Twórcy

autor

Szulc Karolina

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Polska

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).