Development and Evaluation of High Protein Spread Based on Aquafaba

Abstract

A study was undertaken to optimize the process of preparation of aquafaba powder mix and ingredient composition for preparation of pulse-based spread, using combinations of garbanzo bean flour, aquafaba powder and fat (olive oil and hydrogenated fat). The aquafaba powder, garbanzo bean flour, and spices were the solid phase while the olive oil, hydrogenated fat, tomato paste, and water were the liquid phase with lecithin as an emulsifier. Effect of the aquafaba powder and liquid phase on the textural properties of spread was studied and further the developed spread was comparatively evaluated with the commercially available spread. Hardness and spreadability are the important parameter for the overall acceptability of the spread and were found to be influenced by the type of fat and quantity of fat used to develop the spread.