Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.313890

Keywords:

leguminous grains, dry matter, hydromechanical processing, hydrothermal processing, aquafaba, kinetics of moisture content

Abstract

Legumes are an affordable source of vegetable protein, fiber, and vitamins, and due to their high nutritional and biological value, they are widely used in the nutrition of various categories of consumers. The main methods of processing legumes include hydromechanical and hydrothermal treatment, which is aimed at achieving culinary readiness of boiled legumes. Studying the parameters of the specified technological process for the accumulation of dry substances in aquafaba could make it possible to influence the composition and properties of this liquid, which would provide opportunities for its use in the food industry.

The influence of hydrothermal processing of leguminous grains on the accumulation of dry matter in aquafaba, as well as the kinetics of moisture content of various types of leguminous grains, have been experimentally investigated, which made it possible to determine the rational parameters of hydromechanical and hydrothermal processing of chickpeas, beans, peas, lentils, with the preparation of boiled leguminous grains and aquafaba.

It was determined that during hydromechanical processing intensive moisture absorption occurs in the first hours and reaches up to 80 % of the initial mass, after which the intensity of water absorption decreases somewhat. Rational technological parameters of hydrothermal processing of leguminous grains by two methods, basic (cooking at a temperature of 99±1 °С) and under pressure (cooking in a pressure cooker at a temperature of 120±1 °С) were established in the relationship "achieving the readiness of legumes – the content of dry substances in aquafaba". The use of the above-mentioned techniques for hydrothermal processing of leguminous grains make it possible to obtain the content of dry substances in aquafaba in the range of 2.8–4.8 % for cooking by the main technique and 3.9–7.0 % under pressure cooking conditions. To understand the processes regarding the influence of hydrothermal processing of legume grains on the accumulation of dry substances, the Peleg model was used.

The experimental data could be used to substantiate parameters for the technological process to produce foods based on legumes

Author Biographies

Olha Hrynchenko, State Biotechnological University

Doctor of Technical Sciences, Professor, Head of Department

Department of Food Technology in the Restaurant Industry

Valentyna Dehtiar, State Biotechnological University

PhD Student

Department of Food Technology in the Restaurant Industry

Anna Radchenko, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Andrey Pak, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Physics and Mathematics

Iryna Smetanska, University of Applied Sciences Weihenstephan-Triesdorf

Professor, Doctor Habilite, Doctor of Engineering, Doctor of Agriculture

Department of Plant Production and Processing

Fedor Percevoy, Sumy National Agrarian University

Doctor of Technical Sciences

Department of Nutrition Technology

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Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba

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Published

2024-10-30

How to Cite

Hrynchenko, O., Dehtiar, V., Radchenko, A., Pak, A., Smetanska, I., & Percevoy, F. (2024). Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba. Eastern-European Journal of Enterprise Technologies, 5(11 (131), 51–61. https://doi.org/10.15587/1729-4061.2024.313890

Issue

Vol. 5 No. 11 (131) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Olha Hrynchenko, Valentyna Dehtiar, Anna Radchenko, Andrey Pak, Iryna Smetanska, Fedor Percevoy

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