Usage of green pea aquafaba modified with ultrasonication in production of whipped cream

The aim of thisstudy was to investigate the effect of ultrasound on the functionality of green pea aquafaba (GPA). Ultrasound (20 kHz probe-UIP1000hdT) was used 50%–200W, 75%–310W, and 100%–430W amplitude for 10, 20 and 30 min. It increased GPA's foaming capacity (FC) from 575% to 725% and also foaming stability (FS) except for 100% amplitude for 30 min. Central composite response surface design applied and modified model successfully described for independent variables FC and FS (R2 = 0.991 and R2 = 0.988, respectively). The optimization of the variables (FC and FS) resulted 100% amplitude and 15.46 min. However, a negative effect was observed in the emulsion activity index. No significant change was observed from the electrophoresis profiles from the control sample to 100% amplitude at10 min. But ultrasound broke up protein structure at 100% amplitude for 15.46, 20 and 30 min. According to the rheological analysis, the consistency coefficient (K) and flow behavior index values (n) of egg white, optimum and control whipped cream samples as 17.8, 8.1 and 4.6 Pa.sn and 0.38, 0.46 and 0.51, respectively. In addition of frequency results of egg white, optimum (US treatment) and control (untreated) whipped cream samples' K′ and n’ values 617, 217 and 184 Pa.sn and 0.11, 0.23 and 0.21, respectively. All of the analysis described the relation with R2 values higher than 0.98. •Ultrasound increased green pea aquafaba's foaming properties.•Green pea aquafaba has higher foaming capacity and stability than chickpea aquafaba.•It exhibits a more resistant behavior against gravitational force.•Ultrasound improved rheological properties of whipped cream.