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2025 Vol.37, Issue 2 Preview Page

Research Article

Investigation of 3D Food-Printing Materials Derived from Chickpea Cooking Water (Aquafaba)
JooYoung Lee1
,
Yeonggeol Hong2
,
Kyoung-Je Jang12*
1Department of Bio-Systems Engineering, Institute of Smart Farm, Gyeongsang National University, Jinju 52828, Korea
2Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
*Corresponding Author
30 June 2025. pp. 149-163
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Abstract

In contemporary society, growing concerns about health and the environment have encouraged a shift toward vegan and vegetarian diets. Aquafaba, the cooking water of chickpeas, has gained attention as a potential egg substitute owing to its foaming capacity and viscosity. This study investigated the optimal dough formulation and printing conditions for aquafaba-based cookie dough using 3D food printing. A fused deposition modeling 3D printer was modified to enable syringe-based extrusion of the dough. Among the tested conditions, the 1:2 and 1:2.5 aquafaba ratios showed the most favorable results, exhibiting foaming stability of 86.27% and 77.76%, moisture losses of 22% and 23%, post-baking pH values close to neutral, and minimal color differences. These findings demonstrate that aquafaba possesses physical and visual properties comparable to those of egg-based dough and may serve as a functional plant-based material for 3D food printing and vegan baking applications.

Keywords
3D food printing
Aquafaba
Chickpea water
Vegan
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 37
  • No :2
  • Pages :149-163
  • Received Date : 2025-01-25
  • Revised Date : 2025-05-02
  • Accepted Date : 2025-06-02
  • An Erratum to this article was published on 30 September 2025.
    This article has been updated.
  • DOI :https://doi.org/10.22698/jales.20250012
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