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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2020 / Cilt: 24 - Sayı: 1

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

Geleneksel kek formülasyonunda yumurta yerine nohut suyu kullanımı

Nilgün ERTAŞ
Mine ASLAN
Pages
1–8
Publication Date
2022-10-18
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results showed that increasing the aquafaba in the cake samples from 0 to100% decreased crumb redness.

📌 3 Key Takeaways

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Objective & Hypothesis:The objective of this study was to determinate the possibility of substituting egg with chickpeaaquafaba at different levels (0-25-50-75-100%) in cake formulation and the qualitycharacteristics of cake made with aquafaba.
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Key Findings & Data:Physical (color analysis, volume index, symmetryindex, and uniformity index), chemical (moisture, pH ash, protein) and sensorial properties ofthe cake samples were evaluated. 25% aquafaba-75% whole egg and 50% aquafaba-50%whole egg mixtures resulted in higher foaming capacity values than whole egg and the otherreplacement levels of aquafaba.
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Conclusion & Impact:Results showed that increasing the aquafaba in the cake samples from 0 to100% decreased crumb redness.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The objective of this study was to determinate the possibility of substituting egg with chickpeaaquafaba at different levels (0-25-50-75-100%) in cake formulation and the qualitycharacteristics of cake made with aquafaba. Physical (color analysis, volume index, symmetryindex, and uniformity index), chemical (moisture, pH ash, protein) and sensorial properties ofthe cake samples were evaluated. 25% aquafaba-75% whole egg and 50% aquafaba-50%whole egg mixtures resulted in higher foaming capacity values than whole egg and the otherreplacement levels of aquafaba. Whole egg and aquafaba gave similar foaming stabilityvalues. While the use of up to 25 % aquafaba gave similar volume index values with controlcake sample. Using more than 50% aquafaba in cake formulation concluded with an increasein firmness values. 50% aquafaba added cake sample showed desired uniformity index valuesclose to 0.00 mm. Results showed that increasing the aquafaba in the cake samples from 0 to100% decreased crumb redness. The results of sensory evaluation indicated that samplescontaining 25% aquafaba were more preferred by panelists.

Özet

Bu çalışmada, kek formulasyonunda yumurta yerine %0-25-50-75-100 oranlarında nohut suyu ikame edilebilme potansiyeli araştırılmış ve nohut suyu ile üretilen kek örneklerinin kalite karakteristikleri belirlenmiştir. Kek örneklerinin fiziksel (renk analizi, hacim indeksi, simetri indeksi, tek düzelik), kimyasal (rutubet, pH, kül, protein) ve duyusal özellikleri incelenmiştir. %25 nohut suyu-%75 tüm yumurta ve %50 nohut suyu -%50 tüm yumurta karışımları, yumurta ve nohut suyunun diger ikame oranlarına göre daha çok köpük kapasitesi değeri göstermiştir. %25 nohut suyu kullanımı ile kontrol örneğe benzer hacim indeksi değeri elde edilirken %50 den fazla nohut suyu kullanım oranı hacim indeksinde düşmeye ve kek sıkılığında bir artışa sebep olmuştur. %50 nohut suyu kullanılan kek örneğinde 0.00 mm değerine yakın istenen tek düzelik indeks değeri elde edilmiştir. Kek içi kırmızılık değerinin %0 dan %100 e nohut suyu kullanımı ile azaldığı belirlenmiştir. Duyusal analiz sonuçlarına gore panelistler tarafından %25 nohut suyu içeren kek örneği daha çok tercih edilmiştir.

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Cite This Article

ERTAŞ, N., ASLAN, M. (2022). Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 24 - Sayı: 1, 1–8. https://ajindex.com/articles/534051

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