Aquafaba
Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was the discovery of the French musician Joël Roessel.
Due to its ability to mimic functional properties of
Etymology
The word aquafaba is from the Latin aqua (water) and faba (bean).[2]
Origins
In December 2014, the French musician Joël Roessel found that water from canned beans can form foams much like protein isolates and flax mucilage do.[3][4][5][6] Roessel shared his experiments on a blog and published recipes for floating island of Chaville, chocolate mousse, and meringue made from chickpea liquid to demonstrate its foaming capabilities.[7][8][9]
Around the same time, vegan food enthusiast Goose Wohlt discovered that the cooking liquid can replace egg white without the need for stabilizers. In March 2015 he published a recipe for egg-free meringue using only chickpea liquid and sugar.[10]
A few days later, a Facebook group was created to encourage development and popularize the egg substitute.[11][12]
Uses
Aquafaba is used as a replacement for eggs and egg white. Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of
In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp).[13][14]
The simplest way to obtain aquafaba is to decant the liquid from canned or boxed legumes such as white beans or chickpeas. It also can be made by boiling, steaming, pressure cooking, or microwaving pulses in water.
Sweet applications for aquafaba include
Aquafaba contains about ten per cent of the protein of egg whites by weight.
The aquafaba most similar to egg white in its culinary characteristics appears to be from chickpeas and white beans such as the Navy bean. Other legumes, such as peas, lentils, soy, kidney, and black beans can be used, but their slightly different compositions may require more adjustment of water content to work well.[13]
Composition
Legume seeds, or
Once the legumes are cooked and filtered from the liquid, the filtered cooking liquid is referred to as "aquafaba". Comparing the final composition of cooked beans with raw ones shows that, under 'normal" cooking conditions, approximately 5% of the initial composition of the bean has been dissolved into the cooking water.
All else being equal, the concentration of aquafaba will vary according to:
- processing methods (prior industrial dehydration, pre-soaking)
- cooking conditions (pH, temperature, pressure and duration)
- legume variety (e.g.,'Kabuli' vs 'Desi' chickpeas)
- miscellaneous additives
- protein concentration
- carbohydrate type (sugar vs fibre) and concentration[29]
Gallery
-
Aquafaba macarons
-
Aquafaba lemon meringue pie
See also
References
- ^ Wohlt, Goose. "The Official Aquafaba Site". www.aquafaba.com. Retrieved March 22, 2016.
- ^ "aquafaba". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ "La mousse végétale". Révolution végétale. December 4, 2014. Archived from the original on March 15, 2016. Retrieved March 22, 2016.
- ^ "Mousses – Isolats de protéines". Révolution végétale. December 7, 2014. Archived from the original on February 27, 2015. Retrieved March 22, 2016.
- ^ "Mousses – Mucilages". Révolution végétale. December 7, 2014. Archived from the original on June 25, 2015. Retrieved March 22, 2016.
- ^ PMID 29553544.
- ^ "Île flottante végétalienne". Révolution végétale. December 7, 2014. Archived from the original on June 24, 2015. Retrieved March 22, 2016.
- ^ "Mousse au chocolat". Révolution végétale. December 9, 2014. Archived from the original on April 4, 2015. Retrieved March 22, 2016.
- ^ "Meringue végétalienne - Révolution végétale". December 4, 2014. Archived from the original on March 28, 2015. Retrieved March 22, 2016.
- ^ Olkan Elijah (February 22, 2015), Le Défi FUDA - BONUS #1 Mission Pois Chiches, retrieved March 22, 2016
- ^ wohlt, goose. "Aquafaba History". www.aquafaba.com. Archived from the original on August 29, 2018. Retrieved March 22, 2016.
- ^ "One solution for all egg-free baking needs". philly-archives. Retrieved March 23, 2016.
- ^ a b c Wohlt, Goose. "Aquafaba FAQ". www.aquafaba.com. Retrieved March 22, 2016.
- ^ "The Best Vegan Egg Substitute For Baking". The Huffington Post. October 2015. Retrieved March 23, 2016.
- ^ lindajulien (May 8, 2015). "Egg-Free, Dairy-Free, Vegan Italian Meringue Buttercream". Geeky Cakes. Retrieved March 22, 2016.
- ^ "Vegan S'mores". olivesfordinner.com. May 24, 2015. Retrieved March 22, 2016.
- ISSN 0261-3077. Retrieved March 23, 2016.
- ^ "13 Amazing things you can do with aquafaba". The Vegan Society. Retrieved March 22, 2016.
- ^ "16 Unbelievable Vegan Recipes You Can Make With Canned Bean Juice (Aquafaba)". PETA. June 17, 2015. Retrieved March 22, 2016.
- ^ "Nina's Game Changing Vegan Butter w Aquafaba". PlantePusherne. July 18, 2015. Retrieved March 22, 2016.
- ^ "How to Use Aquafaba (AKA Chickpea Brine) for Vegan "Egg White" Cocktails". Tales of the Cocktail. December 17, 2015. Archived from the original on April 3, 2016. Retrieved March 22, 2016.
- ^ Wohlt, Goose. "Aquafaba Nutrition". www.aquafaba.com. Retrieved March 22, 2016.
- ^ S2CID 31911189.
- ^ "Nutrition Facts and Analysis for Chickpeas (garbanzo beans, bengal gram), mature seeds, raw". SELFNutritionData. Retrieved March 23, 2016.
- .
- doi:10.1016/j.jfca.2006.03.015. Archived from the original(PDF) on May 28, 2016.
- S2CID 90229904.
- ^ "Aquafaba, what is its chemical composition?". www.friekaker.no. January 28, 2016. Retrieved March 23, 2016.
- PMID 29553544.