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Phytochemical content and emulsifying ability of pulses cooking water

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Abstract

Pulses cooking water (PCW) have been shown to exert foaming and gelling abilities and, in the case of garbanzo chickpeas and split yellow peas, high acceptability when used as egg replacers in meringues. Further understanding of their phytochemical content and emulsifying properties might extend their applications. This study revealed the presence of phenolic compounds (0.3–0.7 mg/ml) and saponins (8–12 mg/ml) in the PCW. All ingredients tested exerted high emulsifying activity (46–54%), which was attributed to protein and fibre. All emulsions were extremely stable, with no change after a 1-day rest; it is possible that saponins acted as surfactants, thus stabilising the emulsions. PCW showed higher affinity for oil than water- oil-absorption capacity was 2–3 times higher than water absorption capacity for all ingredients tested and ranged from 2.9 to 3.2 g/g. Sensory analysis of cream mousse revealed that PCW form garbanzo chickpeas and split yellow peas were acceptable as egg replacers in this raw confectionery product. Lower sweetness was perceived by panellists, possibly due to calcium and sodium, which were particularly abundant in the chickpea water.

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Acknowledgements

This research has been sponsored by Lincoln University with the teaching funding allocated to the research placements of bachelor students. The authors thank Roger Cresswell and Lynne Clucas (Lincoln University) for organising and performing the mineral analysis. Authors also thank Heying Lian and Kaibin Luo for determining the Emulsifying Activity Index.

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Authors and Affiliations

  1. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, RFH Building, Lincoln, PO Box 85054, Christchurch, 7647, New Zealand

    Jane J. Damian, Siyu Huo & Luca Serventi

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  1. Jane J. Damian
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  2. Siyu Huo
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  3. Luca Serventi
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Correspondence to Luca Serventi.

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The authors declare that they have no conflict of interest.

Compliance with ethics requirements

Sensory analysis of mousse samples was conducted in compliance with ethics standards upon approval by the ethics committee at Lincoln University.

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Damian, J.J., Huo, S. & Serventi, L. Phytochemical content and emulsifying ability of pulses cooking water. Eur Food Res Technol 244, 1647–1655 (2018). https://doi.org/10.1007/s00217-018-3077-5

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  • DOI: https://doi.org/10.1007/s00217-018-3077-5

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