Cercetarea condițiilor de obținere a apei de fierbere de năut pentru utilizare în cofetărie

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.