Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba

• Main Authors: Muhialdin, Belal J., Mohammed, Nameer Khairullah, Cheok, H. J., Farouk, Abd ElAziem, Meor Hussin, Anis Shobirin
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/98080/1/upm7.pdf; http://psasir.upm.edu.my/id/eprint/98080/; http://www.ifrj.upm.edu.my/28%20(03)%202021/14%20-%20IFRJ20357.R1.pdf

Aquafaba is obtained by soaking different types of legumes and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations on the safety, physicochemical prop...