Food Chemistry X, Год журнала: 2024, Номер 24, С. 101961 - 101961
Опубликована: Ноя. 1, 2024
Coffee is commonly consumed with a creamer to reduce the acidic taste, and rich foam an important feature, particularly in instant coffee. We examined two aquafaba (AF) powders, chickpea navy bean, as coffee creamers enhancers using physical, chemical, LC-Q-Orbitrap High-Resolution Mass Spectrometry methods. Chickpea AF powder contained more protein phenolic content than bean AF, while latter exhibited greater pH, total sugars, saponin, ash levels. Navy also showed better flowability solubility that of chickpea, hence worse hygroscopicity. Interestingly, adding either (1 % dw/v) increased by 15 4.23 %, but not whiteness. The analysis elucidated their properties. Coffee-added foams are free although latter's stable. Thus, can enhance froth act whitening agent.
Язык: Английский