Aquafaba from lentils (Lens culinaris) and common beans (Phaseolus vulgaris): a study of cooking variables and drying process on the techno‐functional and microstructural properties

Abstract

SummaryThe effect of cooking time and the solid content was analysed in the techno‐functional properties of lentils and common beans aquafaba, and their powders obtained through spray‐drying. Foam drainage kinetic and emulsion destabilisation were successfully modelled showing that lentil aquafaba had better foaming capacity than beans, due to its higher protein content. Moreover, an increase in cooking time results in more liquid incorporated into the foam and a longer lag phase. Bean aquafaba had acceptable emulsifying capacity, attributable to higher soluble carbohydrates. Additionally, microstructure, Fourier Transform Infrared Spectrometry, rehydration capacity, and flowability of aquafaba powders were studied. Microscopy of dried lentil aquafaba showed damaged and collapsed particles, while bean powder consisted of spherical smooth particles. The dominant factor influencing aquafaba functional properties and powder characteristics was the legume type, attributed to their chemical compositions. These findings broaden the insights of alternative sources of aquafaba and enhance the industrial applicability of these residues through highly rehydratable and functional powders.