Vol. 11, Special Issue 7 (2022)

Author(s):
Athira Dileep, Chinju Baby and Gopika B

Abstract:
The ability of pulse cooking water derived from chickpea, cowpea, and horse gram to serve as an ingredient in food systems was studied, and the characteristics of the cowpea cooking water were found to be comparable to aquafaba. Therefore, the optimization of cowpea cooking water based on the effect of change in level of pH by pH 3, pH 4.5, pH 6, pH 7, pH 8.5 on the functional properties were analysed and the best results were obtained at pH 6. Moreover, the cowpea cooking water at pH 6 was proceeded to drying and the powdered form was subjected to sensorial and functional studies revealed that there is a reduction of functional qualities upon conversion from liquid to powder. However, there is growing interest in commercial production of cowpea cooking water, although, more effort is needed to understand conditions that affect its functionality and to establish approaches for standardizing commercial production.