Because dairy cream costs relatively high,animal husbandry brings about environmental problems,and the hydrogenated non-dairy cream might cause health impacts,a more healthy,safe,and economical cream product alternative is required.In this study,a chickpea processing by-product,i.e.,aquafaba,was recycled after boiling chickpeas and concentrated until its protein concentration reached 2 wt.％.Next,a plant-based cream was prepared and the effects of the pH and oil content on the foamability,stability,microstructure,appearance,viscosity,and hardness of the cream were investigated.It was found that pH(pH value 3.0～8.0)had insignificant influence on the foamability.However,foam stability and viscosity increased then decreased as a function of pH and peaked when pH was 4.0.Besides,foamability decreased with increasing oil content(0～50 wt.％),but foam stability was remarkably improved.Furthermore,microscopic observations showed a large number of emulsion droplets absorbed on the bubble surface,thereby stabilizing the foam structure.The quality of the prepared plant-based cream was optimal when pH and and φ were 4.0 and 25 wt.％,respectively.Under these conditions,the foamability was 123.39％(better than dairy cream)and the stability was maintained at 100％after standing for 6 h at room temperature.The innovative development of this natural plant-based cream can realize the reutilization of-chickpea processing by-products,and plant-based cream may become an ideal substitute for high-cost dairy cream and unhealthy hydrogenated non-dairy cream.
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