Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1612
Title: Cercetarea condițiilor de obținere a apei de fierbere de năut pentru utilizare în cofetărie
Other Titles: Research of the conditions for obtaining boiling chickpeas water for confectionery use
Authors: MAZUR, Mihail 
GHENDOV-MOŞANU, Aliona 
CELAC, Valentin 
Keywords: chickpeas;aquafaba;foaming capacity;foam stability
Issue Date: 2022
Source: MAZUR, Mihail; GHENDOV-MOŞANU, Aliona; CELAC, Valentin. Cercetarea condițiilor de obținere a apei de fierbere de năut pentru utilizare în cofetărie . In: Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației. Vol.9, Partea 1, 3 iunie 2022, Cahul. Cahul, Republica Moldova: Tipografia "Centrografic" SRL, 2022, pp. 375-376.
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Conference: Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației
Abstract: 
Chickpeas are an annual herbaceous legume native to the Near East. It is widely used in Asia, Africa and the Mediterranean basin. They are an important source of protein that varies significantly between 17-22% in whole grains and between 25.3-28.9% in shelled ones, compared to dry matter. In the Republic of Moldova, about 51 thousand tons of chickpeas are grown annually. After boiling chickpeas the water becomes a viscous liquid as a result of cooking the chickpeas; this liquid can also be found under the name "aquafaba". The sources of this product can be canned chickpeas or as a result of boiling chickpeas in domestic conditions, which is usually not consumed and represents food waste. This ingredient contains an important source of soluble proteins. Proteins from boiling water can be used as foaming agents in the manufacture of confectionery products.
URI: https://ibn.idsi.md/vizualizare_articol/166125
http://cris.utm.md/handle/5014/1612
ISSN: 2587-3563
2587-3571
Appears in Collections:Conference Abstracts

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