ArticleCurrent research in food science2025
Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant-based emulsions.Journal of the science of food and agriculture · 2026Article
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Characterization of the aroma profile of fermented chickpea (Current research in food science · 2026Article
- Optimized Fermentation Conditions of Pulses Increase Scavenging Capacity and Markers of Anti-Diabetic Properties.Antioxidants (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by a "beany" flavor and poor foaming properties compared to egg white. To overcome these limitations, aquafaba was fermented with two edible basidiomycetes. During the fermentation process, foaming properties were measured and analyzed. Furthermore, the aroma change was described by sensory experts. Based on these results, the optimal fermentation day was selected for each mushroom and sensory profiling was conducted. Subsequently, chocolate mousse was prepared from fermented aquafaba and profiled as well as tested in an acceptance test. Aquafaba profiling revealed significantly lower scores (α = 5%) for "beany" odor in fermented samples. Chocolate mousse produced with fermented aquafaba was described as less "beany" but more "chocolatey" and "cocoa-like" in smell and taste, and more "sweet" in taste. The texture of mousse prepared with fermented aquafaba was more "fluffy/light/porous" and "soft" but less "homogenous" than mousse with unfermented aquafaba. The consumer test showed high overall liking for all mousses. The research described in this study revealed for the first time promising aroma changes based on fermentation in aquafaba and demonstrated improved foaming properties. Thus, fermentation can be considered a useful tool to enhance the quality of aquafaba and thus expand its fields of application.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.