Aquasoya from upcycled soybean cooking water: a novel ingredient for plant-based panna cotta targeting dysphagia diets

Abstract Aquasoya (AS), a novel plant-based ingredient, has attracted attention as a sustainable functional protein source. In this study, a dysphagia-appropriate panna cotta dessert was developed using AS and plant-based thickeners [carrageenan (CG), agar, xanthan gum (XG), and guar gum]. Physicochemical properties (pH, Brix, colour), melting behaviour, microstructure, rheological characteristics, and preliminary consumer acceptance were evaluated. Both the gelatine (GE)-based control and AS-based samples met the International Dysphagia Diet Standardisation Initiative Level 4 criteria (extremely thick, pureed foods). AS-based panna cotta showed a slightly acidic pH (6.43–6.44) and maintained structural integrity at 37 °C, unlike the GE-based control. Syneresis remained below 2% in all samples, and the CG–XG formulation exhibited the highest elasticity (4.65 ± 0.01) and the most favourable sensory ratings, particularly for colour, flavour, and cohesiveness. Overall, these results support the potential of AS-based panna cotta as a dessert suitable for older adults in the pre-elderly stage.