# The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology
## 3 Methods of Production and Storage of Aquafaba  
Most aquafaba is produced during chickpea processing [17]. Ready-to-use aquafaba can be obtained from the finished product: canned chickpea seeds [16]. Self-preparation of aquafaba consists of soaking the seeds in water in order to hydrate them to extract anti-nutrients from the raw material and reduced the time of cooking the seeds. [PERSON] et al. [19] proved using the example of beans and peas that soaking in hot water for two hours causes greater losses of anti-nutrients than soaking in cold water for 10 h. In contrast, [PERSON] et al. [20] showed that aquafaba from chickpeas soaked for 16 h at 4 \({}^{\circ}\)C has the best emulsifying properties. Not all scientists decide to soak seeds [21]. Example parameters of soaking and cooking seeds of legumes are shown in Table 1.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \multirow{2}{*}{**Legume Seeds**} & \multicolumn{2}{c}{**Soaking**} & \multicolumn{3}{c}{**Cooking**} & \multirow{2}{*}{**Reference**} \\ \cline{2-2} \cline{4-7}  & **Time, h** & & **Temp, \({}^{\circ}\)C** & & & **S:W Ratio** & **Method** & **Time, min** & **S:W Ratio** \\ \hline chickpea & 10 & ND & ND & traditional & 40 & 1:4 & [14] \\ \hline \multirow{6}{*}{whole peas, shelled peas, white beans} & \multirow{2}{*}{10} & \multirow{2}{*}{1:4} & \multirow{2}{*}{1:4} & \multirow{2}{*}{traditional} & 40–42 (white beans), & \multirow{2}{*}{1:2.5} & \multirow{6}{*}{19} \\  & & & left at r. t. & & & 20–21 (whole peas), & & \\ \cline{1-1} \cline{4-7}  & & & & 13–14 (shelled peas) & & & \\ \cline{1-1} \cline{4-7}  & & & & & 6 (white beans), & \multirow{2}{*}{10} & \multirow{2}{*}{4} \\ \cline{1-1} \cline{4-7}  & & & & & 5 (whole peas), & & \\ \cline{1-1} \cline{4-7}  & & & & 1 (shelled peas) & & & \\ \hline chickpeas & 1–16 & 4–85 & 1:4 & pressure & 20, 30, 60 & 1:1 & [20] \\ \hline chickpeas, black & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} \\ soybeans, black & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} & \multirow{6}{*}{-} \\ beans, yellow & \multirow{6}{*}{-} & & & & & \\ soybeans & & & & & & & \\ \hline \end{tabular}
\end{table}
Table 1: Parameters of soaking and cooking seeds of legumes.  
The next step is to cook the legumes, usually in boiling water at normal atmospheric pressure. High pressure cooking is also possible [37]. Soaking and cooking seeds is not a standardized process, but standardization of the aquafaba production process should be a priority for future aquafaba research [21]. [PERSON] and [PERSON] [22] proposed one method of preparing aquafaba, i.e., boiling chickpeas in water, in a ratio of 1:5, for 30 min at 98 \({}^{\circ}\)C.  
Another challenge for researchers is to determine an effective storage method for aquafaba. Most often it is sterilized and stored in cans or jars. The liquid can be frozen, but there are still no extensive studies evaluating the effect of freezing on the quality of the raw material. Probably a good way to store aquafaba is to dry it at 70 \({}^{\circ}\)C [38].