Evaluation of the functional properties of aquafaba produced from black legumes from a gastronomic perspective: Production of vegetable cream

With the growing prevalence of plant-based products, interest in natural ingredients with functional properties has increased; in line with sustainable kitchen practices and plant-based dietary trends, legume-derived alternatives have become a significant area of research. In this context, aquafaba—a substance obtained from legume cooking water, often considered waste—has gained attention due to its foaming and emulsifying properties, positioning it as a potential alternative to egg whites. This study analyzed the functional properties of aquafaba obtained from black-colored legumes (black chickpeas, black beans, and beluga lentils) and evaluated its applicability in plant-based cream production. The research was conducted in four stages. In the first stage, the top liquids of various canned legumes were analyzed for pH, color, °Brix, foaming capacity, and stability. In the second stage, aquafabas obtained by processing black chickpeas, black beans, and beluga lentils under different cooking and water conditions were evaluated in terms of color, foaming capacity, and stability. The third stage investigated the effect of different pressure levels applied through pressure cooking on foaming properties. Finally, in the fourth stage, three different plant-based cream formulations were prepared using selected aquafaba samples and subjected to sensory analysis with 80 panelists. This study systematically examined the functional characteristics of cooking water from black-colored legumes and assessed its use in the production of plant-based cream. The results demonstrated that aquafaba-based products are functionally effective in terms of foaming capacity and sensory qualities. In particular, aquafaba derived from black chickpeas and beluga lentils was found to be suitable for gastronomic applications. These products not only offer aesthetic and sustainable alternatives in areas such as green restaurants, modern plate presentations, and vegan Turkish cuisine, but also provide a meat-like satiety through intermediate products such as foams and creams that can help meet protein needs on the plate—aligning well with sustainable gastronomy practices. Additionally, aquafaba was evaluated as a useful ingredient in the development of creative culinary formulations. It has the potential to be used both functionally and visually in new-generation plate compositions and can serve as a didactic component for chefs, food and beverage professionals, and gastronomy students seeking innovative ingredients for plant-based kitchen practices. In this respect, the study offers a unique contribution to the discipline of gastronomy in terms of both sustainability and product differentiation.