Students whip up crispy crackers from waste product
“The students show that aquafaba can be used for much more, for example to give an attractive structure and texture to snacks”, says Federico Gomez, a lecturer in food technology and the students’ supervisor. The student’s crackers contain, among other things, aquafaba, chickpeas, carrots and dried nettles. The group members are Anna Nieto, Shubha Vasavada, Xue Lin, Sera Jacob, Haftom Gebregergs, Guillaume Dive and Olivia Arbab.
The liquid from boiled beans and chickpeas contains approximately 1.5 per cent proteins. The proteins are surfactants to a varying extent, which means that they can come between the liquid and air bubbles – therefore, the air bubbles do not burst. This explains why aquafaba can be whisked into a foam. Source: Lund University, press release, 28.03.2019