A new trend among plant-based food ingredients in food processing technology: Aquafaba
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TAYLOR & FRANCIS INC, 530 WALNUT STREET, STE 850, PHILADELPHIA, PA 19106
Erişim Hakkı
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivs 3.0 United States
Attribution-NonCommercial-NoDerivs 3.0 United States
Özet
In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed.
Açıklama
Anahtar Kelimeler
Aquafaba, legumes protein, sustainable production, waste recycling
Kaynak
Critical Reviews in Food Science and Nutrition
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
63
Sayı
20
