Análises da estabilidade de sistemas coloidais utilizados na elaboração de produtos a base de aquafaba de grão-de-bico

Abstract

With the growth of the population and the increase of people who have some type of allergy to animal proteins such as eggs and milk or who follow a healthier diet (vegan, lacto-vegan and lacto-vegan diet), industries have been looking for other ways to make and/or or replace raw materials of animal origin used for foams and emulsions. Thus, this work aimed to extract the immersion water of chickpeas (aquafaba), analyzing the stability of its system and matrices formed by commercial albumin (in can), added with additives (sucrose, salt, oil and emulsifier). Qualitatively, the addition of salt (NaCl) increased the surface tension of the system and promoted foams with lower volume, both for systems containing aquafaba and albumin. However, in the analysis of phase separation, its influence was not noticed, presenting similar behavior to the pure samples. Sucrose reduced surface tension and increased foam stability, but with less intensity than the commercial emulsifier. Products made with aquafaba (sigh and mayonnaise) to replace animal raw material showed similar characteristics to commercial products made with albumin, presenting themselves as a promising substitute in foams and emulsions.