Reference number : GC-2017-Q4-01511, amendment number : , agreement type : G, recipient legal name : Ramaswamy, Hosahalli (McGill University)|Ramaswamy, Hosahalli (Université McGill), recipient country : CA, recipient province : nan, recipient city : Quebec|Québec, recipient postal code : nan, program name english : Engage Grants for universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Aquafaba refers to the cook-water left behind after cooking/processing of different kinds of beans (pulses)._x000D_
Pulses are rich in proteins, complex carbohydrates and fiber, and generally low in fat (with the exception of_x000D_
chickpeas (farbanzo beans)]. Pulses play a major role in improving the nutritional status of undernourished_x000D_
populations around the globe, as well as moderating calorie intake of those who are obese. Because of their_x000D_
macronutrients, pulses are somewhat hard to cook and often require a soaking treatment for several hours prior_x000D_
to cooking or processing. During soaking and cooking, a large volume of water is absorbed by the bean causing_x000D_
many of the soluble components to leach out into to the residual cook-water. The residual cook-water is_x000D_
referred to as aquafaba (meaning bean water), and is generally rich in soluble carbohydrates and proteins._x000D_
Recently, aquafaba has been demonstrated to possess excellent emulsification properties, and could serve as an_x000D_
egg white protein alternative in bakery products. Eggs and egg ingredients, after nuts, are the top known food_x000D_
allergens in out diet. Because of its desirable emulsification properties, aquafaba could represent an excellent_x000D_
for substitute to egg ingredients._x000D_
The quality and quantity of aquafaba produced depends on a number of process and product dependent_x000D_
variables both during soaking and cooking. Notably these include: soaking time, temperature, the volume of_x000D_
water used, additives to the cook water such as salt or sugar, cooking temperature (pressure), time and_x000D_
water/bean ratio in the can or glass container. The type and variety of bean also is thought to play a role. The_x000D_
objective of this study is to characterize and evaluate the quality of chickpea and chickpea aquafaba under a_x000D_
range of range of soak - cook processing conditions. The study is expected to yield valuable data on developing_x000D_
a viable process for cooking of chickpea and aquafaba production as a valuable main stream ingredient., program purpose french : Aquafaba refers to the cook-water left behind after cooking/processing of different kinds of beans (pulses)._x000D_
Pulses are rich in proteins, complex carbohydrates and fiber, and generally low in fat (with the exception of_x000D_
chickpeas (farbanzo beans)]. Pulses play a major role in improving the nutritional status of undernourished_x000D_
populations around the globe, as well as moderating calorie intake of those who are obese. Because of their_x000D_
macronutrients, pulses are somewhat hard to cook and often require a soaking treatment for several hours prior_x000D_
to cooking or processing. During soaking and cooking, a large volume of water is absorbed by the bean causing_x000D_
many of the soluble components to leach out into to the residual cook-water. The residual cook-water is_x000D_
referred to as aquafaba (meaning bean water), and is generally rich in soluble carbohydrates and proteins._x000D_
Recently, aquafaba has been demonstrated to possess excellent emulsification properties, and could serve as an_x000D_
egg white protein alternative in bakery products. Eggs and egg ingredients, after nuts, are the top known food_x000D_
allergens in out diet. Because of its desirable emulsification properties, aquafaba could represent an excellent_x000D_
for substitute to egg ingredients._x000D_
The quality and quantity of aquafaba produced depends on a number of process and product dependent_x000D_
variables both during soaking and cooking. Notably these include: soaking time, temperature, the volume of_x000D_
water used, additives to the cook water such as salt or sugar, cooking temperature (pressure), time and_x000D_
water/bean ratio in the can or glass container. The type and variety of bean also is thought to play a role. The_x000D_
objective of this study is to characterize and evaluate the quality of chickpea and chickpea aquafaba under a_x000D_
range of range of soak - cook processing conditions. The study is expected to yield valuable data on developing_x000D_
a viable process for cooking of chickpea and aquafaba production as a valuable main stream ingredient., agreement title english : Characterization & Evaluation of Chickpea Aquafaba, agreement title french : Characterization & Evaluation of Chickpea Aquafaba, agreement number : EGP, agreement value : 25000.0, agreement start date : 2018-03-07, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada