Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation

Aslan, Mine; Ertaş, Nilgün

doi:10.29050/harranziraat.569397

Cited by 33 publications

(17 citation statements)

References 59 publications

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“…Chickpea aquafaba (CA) has gained considerable attention in recent years and has mainly been tested for its foaming and emulsifying properties [ 13 , 14 , 15 ]. In fact, CA has been tested as an egg replacer in distinct foodstuffs, such as cakes [ 16 , 17 ], mayonnaise [ 18 , 19 ], and meringues [ 20 , 21 ]. However, CA has not yet been proposed and applied as a potential replacer for the SFAs and TFAs in cakes.…”

Section: Introductionmentioning

confidence: 99%

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

Karatay

Rebellato

Steel

et al. 2022

Foods

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This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL−1 ± 0.01), color, total soluble solids (6.3 ± 0.2 °Bx), total solids (5.7 ± 0.2%), thermal properties through DSC, and apparent viscosity (2.5 cPa·s−1 ± 0.02 at 300 s−1). Emulsions containing 35, 30, and 25% of CA were produced and applied to cake formulation C1, C2, and C3, respectively. The cake batter was evaluated in terms of apparent density (0.87–1.04 g1 cm−3), rheology, and pH (6.6–6.8). The cakes were evaluated for specific volume, baking loss (8.9–9.5%), color, and symmetry index on day 1, and firmness, water activity (aw), and moisture content (%), after 14 days of storage. The cakes produced with the emulsions were found to have slightly higher specific volume (2.3 cm3 g−1) when compared to the control (C4) produced with PO (2.2 cm3 g−1). The moisture and aw decreased and firmness increased during storage. In terms of formulation (i.e., day 1 for C1, C2, C3, and C4), there was no significant difference for moisture. As for aw, the C4 (0.90) was significantly different from the cakes produced with emulsions (0.91–0.92). The results from the sensory evaluation, carried out with 120 panelists, showed no statistically significant difference between C3 and C4 for the attributes of aroma, color, texture, flavor, and overall impression. Based on our results, it appears that the CA-based emulsions have the potential to replace PO in pound-cake recipes, reducing total and saturated fat.

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Section: Introductionmentioning

confidence: 99%

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

Karatay

Rebellato

Steel

et al. 2022

Foods

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“…Interestingly, all Korean soybean AQ samples produced without a presoaking step (1-3) achieved The soybean AQ foaming capacity was superior to that of chickpea AQ (297%), commercial egg white liquid (281%), and fresh egg white (311%) [22]. Due to its preferred foaming properties, chickpea AQ has been successfully utilized in vegan sponge cake, French meringue, and mousse [15,22,31,[37][38][39]. Therefore, with the observation that soybean protein has higher foam expansion compared with other legume proteins [40,41], AQ produced from three types of Korean soybeans are expected to be utilized as a plantbased foaming agent in the development of new food formulations with added flavor and nutrition to counter the nutritional imbalance of vegan food.…”

Section: Aq Emulsion Propertiesmentioning

confidence: 99%

Aquafaba from Korean Soybean I: A Functional Vegan Food Additive

Shim

Kim

et al. 2021

Foods

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The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during food preparation. In this study, Korean-grown soy (ver. Backtae, Seoritae, and Jwinunikong) and chickpea were used to produce AQ. Two approaches were compared. In the first, seed was cooked at an elevated pressure without presoaking. In the second, seed was soaked, then, the soaking water was discarded, and soaked seed was cooked at an elevated pressure. Both approaches produced a useful emulsifier, but the latter, with presoaking, produced a superior product. This approach could lead to a process that involves a small number of efficient steps to recover an effective oil emulsifier, produces no waste, and is cost-effective. The AQ product from Backtae (yellow soybean) produced emulsions with better properties (90%) than AQ produced from other cultivars and produced more stable food oil emulsions. This study will potentially lead to gluten-free, vegan products for vegetarians and consumers with animal protein allergies. This is the first report of the efficient production of AQ, an egg white substitute derived from cooked soybean of known cultivars.

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“…Utilization of this kind of waste material may provide an alternative to the plant‐based ingredient market (He, Meda, et al, 2021). A growing number of research papers have examined aquafaba, the cooking water made from chickpea seeds, in foods such as bread (Bird et al, 2017), mayonnaise (He, Purdy, et al, 2021; Raikos et al, 2020), meringue (Lafarga et al, 2019; Meurer et al, 2020; Stantiall et al, 2018), mousse (Damian et al, 2018), and cake (Aslan & Ertaş, 2020; Mustafa et al, 2018). Since aquafaba naturally contains multiple food components and is successfully used in different food products, the food industry may have a new ingredient to meet the demands of the clean‐label approach by listing fewer ingredients on the label.…”

Section: Introductionmentioning

confidence: 99%

Effects of high‐pressure homogenization on the rheological properties of spray‐dried aquafaba powder

Begliyev,

Yavuz,

2023

J Food Process Engineering

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Aquafaba, the water obtained from chickpea cooking, has gained interest as a novel food foaming, emulsifying, or gelling agent. Applying proper unit operations to manufacture aquafaba powder with a longer shelf‐life and improved functional properties than liquid aquafaba may further extend its usage in the food industry. In this study, spray drying of aquafaba was optimized, and high‐pressure homogenization was used to improve the rheological properties of the reconstituted powder. The spray drying experiments at different inlet air temperatures (130, 150, and 170°C), feed rates (4, 6, and 8 mL/min), and aspiration rates (80, 90, and 100 m3/h) were conducted. Spray drying at 170°C inlet air temperature, 4 mL/min feed rate, and 92 m3/h aspiration rate was selected as the optimal process resulting in the highest product yield (46.34 ± 1.23%), protein (19.96 ± .29% d.b.), and saponin (96.47 ± 6.11 mg/g d.b.) contents, and minimum moisture level (3.21 ± .14% d.b.). High‐pressure homogenization treatments at different pressure levels (80, 100, and 120 MPa) and the number of passes (2 and 4) were then applied to the solutions prepared from aquafaba powders at the least gelling concentration (20% w/v). The number of passes did not have any significant (p > 0.05) effect on the rheological properties, while homogenization at 120 MPa resulted in the highest viscosity (938.5 × 10−3 Pa s). The aquafaba gels obtained from homogenized solutions had storage modulus values of 7–9 times the loss modulus. The low‐frequency dependence of the viscoelastic properties was also determined. High‐pressure homogenization at increased pressure values and a low number of passes may be considered an optional tool for developing strong gels from aquafaba. Practical applications Plant‐based ingredients have been gaining increased interest in recent years, both from everyday consumers and the food industry. Alternative products may be developed with these materials to meet the demands of the clean‐label food market. Aquafaba, the cooking water remaining after chickpea processing, is a potential plant‐derived source. This study describes an optimized spray‐drying process to obtain shelf‐stable aquafaba powder and a high‐pressure homogenization method to improve rheological properties. Based on the results presented here, it may be possible to prepare aquafaba gels and gel‐like food products containing aquafaba.

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Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation

Cited by 33 publications

References 59 publications

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

Aquafaba from Korean Soybean I: A Functional Vegan Food Additive

Effects of high‐pressure homogenization on the rheological properties of spray‐dried aquafaba powder

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