CARACTERÍSTICAS DA AQUAFABA: PRODUÇÃO E PROPRIEDADES TECNOLÓGICAS E FÍSICO-QUÍMICAS
Resumo
A aquafaba, líquido proveniente do cozimento do grão de bico e presente na lata do grão vendido enlatado, possui propriedades tecnológicas que tem sido cada vez mais utilizadas na área de alimentos, como propriedade emulsificante, formadora de espuma e geleificante. Sua aplicação pode ocorrer em diversos alimentos, principalmente maionese e merengues, em substituição ao ovo. A composição da aquafaba pode variar de acordo com parâmetros de obtenção, o que pode gerar variações na propriedade tecnolológica esperada. Como perspectiva futura, o estudo de aplicação e definição de parâmetros de tecnologias, como ultrassom e alta pressão hidrostática, para auxiliar a melhora das propriedades da aquafaba, se mostra necessário.
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