PRODUCTION AND INVESTIGATION OF PHYSICOCHEMICAL PROPERTIES OF POWDER EMULSIFIER OBTAINED FROM CHICKPEA WATER (AQUAFABA)

Date

2025-8-28

Author

Ateş, Elif Gökçen

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Aquafaba, the viscous cooking water from chickpeas, has gained attention as a plant-based emulsifier and foaming agent due to its protein and saponin content. Objective of this dissertation is to investigate how different production and processing methods influence the composition, structure, and functionality of aquafaba, with emphasis on its application as a plant-based emulsifier and foaming agent. This dissertation was conducted in four main stages. First, aquafaba was produced using different techniques (microwave and microwave–infrared) and conventional pressure cooking, followed by spray drying. Time-domain nuclear magnetic resonance (TD-NMR) and conventional physicochemical analyses were used to evaluate the effects of processing on powder properties. Second, detailed compositional characterization, including protein, saponin, and amino acid profiling via LC–MS/MS, was performed to elucidate the relationship between molecular composition and functional performance. Third, aquafaba powders were incorporated into vegan and gluten-free cake formulations with psyllium powder to investigate their ability to replace eggs while maintaining desirable texture, volume, and stability. Finally, high hydrostatic pressure (HHP) processing was applied as an alternative chickpea water production method, and its impact on foaming, emulsifying, and molecular mobility was assessed in both liquid and powder forms. Results showed that microwave-assisted methods enhanced foaming and emulsifying performance despite lower protein and saponin levels compared to conventional cooking, saponins played a dominant role in emulsification, and both proteins and saponins contributed to foaming. HHP-treated samples demonstrated distinct molecular mobility and functional profiles. Aquafaba combined with psyllium successfully acted as a clean-label emulsifier in cake recipes, replicating egg functions.

Subject Keywords

Aquafaba, mikrodalga, saponin, amino asit, LC–MS/MS, TD–NMR, karnıyarık otu, vegan glutensiz kek, yüksek hidrostatik basınç

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https://hdl.handle.net/11511/115688

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Graduate School of Natural and Applied Sciences, Thesis