Sensory quality of upcycled legume water: Expectation vs.

Sensory quality of upcycled legume water: Expectation vs. reality Lauryn Rose Hippolite 1 , Ziqian Feng 1 *, Yanyu Zhang 1 , Sung Je Lee 2 and Luca Serventi 1 1 Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand, 2 School of Food and Advanced Technology, Massey University, Auckland, New Zealand Aquafaba and liluva are names used to define the processing water of food legumes. Large volumes of liluva are generated by frozen pea manufacturers...