Impact of Processing Method on AQF Functionality in Bakery Items
Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry.Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying.Dried AQF was prepared by cooking chickpea in excess water.After removal of the chickpe