Abstract
The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in sorbet samples using with persimmon. Significant amount (22.34% ±1.22) of protein was determined in GPA (green pea aquafaba) at 10 Brix as a dry basis. GPA was added to the homogeneous puree mixture in varying concentrations (2.5, - 5, - 7.5, - 10 and 15%) and sorbet was produced in ice cream machine. The results showed that protein and dietary fiber content increased with the increasing of GPA. While the L value increased with increasing of GPA, the overrun improved from 8 to 51%. According to the experimental data, the Herschel-Bulkley model was fitted to samples, and the flow behavior index values varied between 0.29 and 0.37 (R (2) > 0.97). Total phenolic content (TPC) and antioxidant activity (CUPRAC and DPPH) of the resulting sorbet samples were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion. All of the bioactive parameters are positively affected at sorbet samples. Using GPA as a foaming agent improved the overrun as well as bioactive characteristics of the sorbets. It can be said that 10% GPA gives better results, especially when considering overrun and sensory evaluation. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-025-06216-z.