Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was prepared via boiling or pressure-cooking at water-to-seed (WSR) ratios of 5:1, 4:1 and 3:1. The effects of preparation method and pH adjustment on viscosity, protein content, solubility and profile were evaluated. Samples were further analyzed for foaming capacity/stability (FC/FS) and emulsifying activity/stability index (EAI/ESI). Foams were also prepared in combination with xanthan gum or hydroxypropyl methylcellulose (HPMC). Solubility was lowest near pH 4 and not affected by cooking method and protein profile was not affected by method or ratio. Samples with pH 3 had high EAI and FS, but low ESI and FC. WSR did not significantly affect interfacial properties. Xanthan gum had a greater effect than HPMC on viscosity and prevented foam liquid drainage for 24 h. While the preparation method affects aquafaba properties, subsequent pH adjustment is of greater relevance for interfacial properties. Foam volumes can be maximized and foam drainage limited by appropriate choice of hydrocolloids and addition levels.

Aquafaba (AF), son yıllarda gastronomi dünyasında büyük bir ilgi uyandıran yenilikçi bir malzemedir. Genel olarak bakliyatların haşlama sularına verilen bir ad olan aquafaba, jelleşme, kıvam verme, emilsifiye etme gibi yapısal özellikleri sayesinde yumurta ikamesi olarak kullanılabilmektedir. Genel olarak haşlanmış fasülye ve nohutların haşlama suyu olan aquafaba,  genellikle atılır. Artık birçok insan tarafından mayonez, puding, dondurma ve unlu mamuller gibi gıda ürünlerine doku katan bir yumurta ikamesi olarak yaygın şekilde kullanılıyor. Yumurtanın yerine kullanılabilmesi sayesinde hem veganların hem de vejetaryenlerin tüketmesinin yanında özel beslenme tekniklerinde de kullanılabilir olması aquafabanın sürdürülebilir bir ürün olduğunu göstermektedir. Bu bölümde, aquafabanın ne olduğunu, keşfini ve popülerliğini, ayrıca gastronomideki önemini ele alacağız. v İçindekiler Ön Söz iii Preface iv Bölüm 1 Social V alue and Tourism: A Key for Sustainable Development 1 Murat Nazli Mine Gunes Kaya Burcin Onder Bölüm 2 T urizm Bilgi Teknolojileri 25 Arif Erdinç Emrem Bölüm 3 T urizmin Ekonomik Önemi ve Bitlis İlinin Ekonomik T urizm Potansiyelleri 41 Sibel Canan Bölüm 4 Aquafaba ve Gastronomide Kullanımı 81 Aysun Gargacı Kınay 12 | Social V alue and T ourism: A Key for Sustainable Development Figure 1: Social value and creation of tourism activities Table 8 presents the key comments of respondents concerning creating social value through tourism activities. Table 8: Comments for creating social value through tourism “cultural events” “all the people that attend to tourism industry could be open-minded and have a chance to meet new cultural habits” “incorporate local culture and activities to be a part of the destination” “connecting people and cultures together. buidling a stronger global identity” “…tourism perspective based on environmental and cultural awareness contributes greatly to development” “protecting local culture, and heritage, customs; strengthening locals; paying atention to social services; commercialization of art and culture” “…good for the social public to take more roles in the social projects we have prepared” “providing polyphony in the planning of how tourism activities are created” “educating public” “tourism is a human interaction at significant destinations and as a consequence can add significant social value” “social value can be created by involving local community members actively in the decision making process where locals are involved in the delivery and receive some of the revenue” “promotion” Murat Nazli / Mine Gunes Kaya / Burcin Onder | 13 “engaging local population in the activities and promoting local tourism activities to host tourists from different cultures as our own guests to tell our history in the best way” “promotion and preservation of natural and cultural heritage. Companies should be encouraged to incorporate social contribution policies into their activities.this impact planning should become a gain rather than a cost.” “cooperation of locals tourism industry and goverment” “local businesses should be trained” “engaging and collaboration” “green tourism effect” “adopting a sustainable tourism approach” “raising awareness among the stakeholders will help” “creating awareness” “local supply chain in sourcing materials and services, exchange of expertise from tour operator to local business community , measurement of domestic product generated as a reflection direct and indirect of tourism from foreigners” “utilizing local cultures, crafts, and human capital, enabling a leading, institutionalized role for local communities, applying impact measurement and Murat Nazli / Mine Gunes Kaya / Burcin Onder | 15 “Not in my 34 years of business tourism but I always witness lack of local education activities. Social value means different things to different countries and environments.” “We have developed a campaign that shows the value the use of human capital can have in key tourism destinations and link economic benefits to social value.” “I worked on a sustainable tourism project funded by the British Council. I researched the gendered aspects of sustainable tourism initiatives in the south agean region of T urkey . I have seen women entrepreneurs who created commercial value and social value by transforming the status quo in the local regions.” “We noticed our non-profit efforts within the framework of T ursab Fairs, aimed at the gastronomy and cultural values of the Mesopotamia region, have received attention from locals and visitors. These impactful activities are perceived more sincerely by locals and encourage them to embrace their own cutural values instead of admiring imported cultures.” “We worked collectively in sectoral associations to preserve and create social values” “Universiade-sister cities festival” It seems that there are various responses from different users, and while some have worked on tourism projects that prioritize social value creation, others have not. Some examples of such projects include exhibiting and selling handicrafts produced by local people, youth empowerment in tourism, developing local village and carbon management traveling, keeping inventory of rural tourism and intangible cultural heritage, sustainable tourism initiatives with a focus on gender equality , and non-profit efforts to promote local gastronomy and cultural values. In some cases, these initiatives have been successful in creating social value by involving the local community , preserving the natural and cultural heritage, and encouraging sustainable tourism practices. However, there is still room for progress in terms of prioritizing social value in the tourism industry . 8. According to the question “What role do you think tourism professionals and organizations should play in promoting social value and impact investment in the industry?”, vastly mentioned responses through a word cloud are presented below: