Applicability of the Dietetic Technique in the process of making green pea aquafaba (Pisum sativum, L.)
DOI:
https://doi.org/10.12957/demetra.2025.82293Keywords:
Nutrition. Food. Vegetarian diet. Food Technology. Sustainable Food System.Abstract
Introduction: Vegetarian food is an alternative for healthy and sustainable eating practices. Peas are widely consumed in these diets and, during their preparation, the cooking water generates a by-product called aquafaba (AQ), which has been used as a substitute for eggs in culinary preparations. Objective: To apply the dietetic techniques in preparing green pea AQ and to determine its physicochemical characteristics and centesimal composition. Methods: On a laboratory scale, the peas were selected, sanitized and soaked, followed by cooking and subsequent separation of the AQ. The formation capacity and stability of the foam were assessed using a mixer. Relative density and kinematic viscosity were measured using a pycnometer and viscometer, respectively. Color was assessed with a colorimeter and the centesimal analyses followed the methods of the Adolfo Lutz Institute. Results: The yield obtained in the production of AQ was 250mL for every 100g of peas. The stability of the foam formed was 90%. The relative density of 1.013±0.00 and kinematic viscosity of 2.06 x 10-5m2/s were similar to water, while the dynamic viscosity was 20.8 mPa*s. The color revealed that the AQ foam is clear (L*=79.10±0.03). AQ has a high moisture content (96.82±0.06%); low ash (0.41±0.06%) and lipid content (0.10±0.18%) and a protein content of 2.07±0.10%. Conclusion: The study enabled the standardization of the process of obtaining pea DH and its characterization, contributing to the promotion of more sustainable food practices.
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Copyright (c) 2025 Luiza Guimarães Magalhães, Gabriel Nathan da Costa Dias, Vânia Mayumi Nakajima, Elaine Cristina de Souza Lima, Juliana dos Santos Vilar
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