*4.1.5 Foam formation and stability*

Legume protein are also important in foam formation and stability. When protein unfold to form a interfacial skin that hold air, this is referred to as foam. Foaming property of a given legume protein can be measured by homogenizing known concentration of protein dispersion to form foam. Foam capacity (FC), also known as form expansion (FE), is calculated as percent increase in volume from whipping, and foam stability (FS) measures change in volume over time [39]. Foaming is utilized in food applications such as whipped toppings, cakes, meringues, leavened breads and beverages. In a study, protein from fava beans had high foaming capacity than protein from lentils, cow peas, chickpeas, soybean, beans and peas [44].
