ArticleFood chemistry: X2024
Is aquafaba suitable as a coffee creamer and foam enhancer in instant coffee?
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Coffee is commonly consumed with a creamer to reduce the acidic taste, and rich foam is an important feature, particularly in instant coffee. We examined two aquafaba (AF) powders, chickpea and navy bean, as coffee creamers and foam enhancers using physical, chemical, and LC-Q-Orbitrap High-Resolution Mass Spectrometry methods. Chickpea AF powder contained more protein and phenolic content than navy bean AF, while the latter exhibited greater pH, total sugars, saponin, and ash levels. Navy bean AF also showed better flowability and solubility than that of chickpea, hence worse hygroscopicity. Interestingly, adding either AF powder to instant coffee (1 % dw/v) increased protein by 15 % and phenolic content by 4.23 %, but not whiteness. The LC-Q-Orbitrap analysis elucidated their foam properties. Coffee-added chickpea AF foams are better than free coffee and navy bean AF, although the latter's foam is more stable. Thus, AF can enhance coffee froth not act as a whitening agent.
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