Effects of Processing Methods on the Physical Properties of Aquafaba Powder: Time‐Domain Nuclear Magnetic Resonance Analysis

Aquafaba, the water remaining after cooking chickpeas, has been a promising emulsifier and stabilizer in food products. Despite its potential, the variability in its composition and dry matter content poses challenges for its consistent use. This study aimed to enhance the dry matter content of aquafaba through different processing methods-microwave heating, microwave-infrared heating, and conventional boiling-and to evaluate how these methods affect the physical properties of the resulting powders. The experiment also explored the effect of overnight soaking of chickpeas on the dry matter yield. The powders produced were characterized using time-domain nuclear magnetic resonance (TD-NMR) to investigate their water absorption, hydration behavior, and emulsification properties. Results showed that microwave and microwave-infrared heating significantly increased the dry matter content compared to conventional boiling. Furthermore, overnight soaking of chickpeas led to a notable increase in dry matter yield across all processing methods. TD-NMR analysis revealed that microwave-infrared samples exhibited improved hydration rates and more stable emulsions over time compared to those processed with other methods. These findings suggest that alternative processing techniques, especially microwave-infrared heating, can improve the consistency and functionality of aquafaba as an ingredient in food products. By increasing the dry matter content and enhancing hydration properties, these methods may provide a more reliable plant-based emulsifier. This study contributes to the development of novel, sustainable approaches in food processing that can enhance the quality and performance of plant-based ingredients across various applications.