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Medical Video: WHAT HAPPENS WHEN YOU COOK NOODLES IN BLACK WATER?!!
Replacing eggs in cooking ingredients, especially egg white, is not as easy as turning the palm of the hand. Eggs are a natural wonder with a unique combination of water and protein. This makes the egg almost impossible to imitate without changing it with industrial chemical interference. On the other hand, none of the egg substitute chemicals can function as eggs to thicken food, such as when making meringues or mayonnaise.
However, this changed around March 2015 when a software engineer from the United States, Goose Wohlt discovered that the juice of chickpeas when shaken, contained all the same properties as egg white. Sari arabic beans are now patented and popularized under the name Aquafaba, which comes from the Latin "Aqua" for water and "Faba" for beans.
What is Aquafaba?
Aquafaba is the water you get from the rest of boiling beans (lentils, peas, or chickpeas), or the liquid contained in the canned version of the ready. You can achieve optimal results from Aquafaba when processed from beans or chickpeas.
After shaking it with mixer or manual egg beaters) Arab bean extract will produce a smooth and shiny texture resembling ordinary egg whites, whipped cream, or milk foam that you usually find in your favorite capuccino.
This vegan cream foam will retain the savory smell of the beans while still fresh, but will disappear when it has gone through the cooking process. There is also no residual taste on the tongue (after taste).
Sari arabic aquafaba beans are on the rise in vegans and people who have certain food allergies such as eggs, as an alternative to milk and egg ingredients for various dishes.
How arab bean extract can replace egg white for vegan
To be able to understand Aquafaba, you must first understand the egg. Egg yolks contain protein, fat, and cholesterol which make the eggs thicken while enriching the flavor.
Ninety percent of the content of egg white is water, and the rest is protein. When shaken, all these proteins will break down and be bound together, thus trapping the air bubbles created from the whisking process. This process allows the egg cream foam to last a long time, which can be used for a variety of dishes, for example soufflé, macaron, or Angel's cake.
How Aquafaba actually works is still a mystery. However, a thick mixture of protein and dissolved starch is believed to be the key to Aquafaba's success. The protein and starch content is easily soluble in chickpeas, when shaken, it will slow down the damage to the foam, as well as its interaction with chemical compounds called saponins.
Saponins have been known for a long time for their ability to stabilize air bubbles like emulsifying functions - gathering at the water and air boundaries of bubbles, and holding them together.
Even so, an analysis of saponins was carried out by BioProfile Testing Laboratories, quoted from the Aquafaba website, to test the mechanism of the foam formation process of Aquafaba. The results of the analysis show that in 180 grams of foam from chickpea juice whisk contains only less than three percent saponins. This indicates that the formation of foam from aquafaba is only slightly affected by saponins.
What nutrients are contained in Arabian juice?
Because Aquafaba is a very new food trend, the details of its nutritional analysis are not yet available. However, the same analysis found that arabic bean extract is a gluten-free food product, low in calories, sugar free (replaced by galactose), free of cholesterol and saturated fat.
In addition, Aquafaba is thought to have a fairly high calcium content, iron, antioxidants, vitamin B complex, including natural gluten-free products, but is not the main source of fiber, digestible carbohydrates, proteins, lipids or minerals - although it still needs further research.
The whole arab nut itself is one of the cheapest protein sources and has impressive vitamins and minerals, and is cancer-fighting.
Aquafaba contains a few calories, which is about 3-5 calories per tablespoon.
