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Dergiler / 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

Mine ASLAN
Nilgün ERTAŞ
Sayfa
1–8
Yayın Tarihi
2020-03-20
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The results of sensory evaluation indicated that samples containing 25% aquafaba were more preferred by panelists.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:The objective of this study was to determinate the possibility of substituting egg with chickpea aquafaba at different levels (0-25-50-75-100%) in cake formulation and the quality characteristics of cake made with aquafaba.
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Temel Bulgular & Veri:Physical (color analysis, volume index, symmetry index, and uniformity index), chemical (moisture, pH ash, protein) and sensorial properties of the 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 other replacement levels of aquafaba.
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Sonuç & Katkı:The results of sensory evaluation indicated that samples containing 25% aquafaba were more preferred by panelists.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Aquafaba · Cake · Chickpea water

Özet

The objective of this study was to determinate the possibility of substituting egg with chickpea aquafaba at different levels (0-25-50-75-100%) in cake formulation and the quality characteristics of cake made with aquafaba. Physical (color analysis, volume index, symmetry index, and uniformity index), chemical (moisture, pH ash, protein) and sensorial properties of the 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 other replacement levels of aquafaba. Whole egg and aquafaba gave similar foaming stability values. While the use of up to 25 % aquafaba gave similar volume index values with control cake sample. Using more than 50% aquafaba in cake formulation concluded with an increase in firmness values. 50% aquafaba added cake sample showed desired uniformity index values close to 0.00 mm. Results showed that increasing the aquafaba in the cake samples from 0 to 100% decreased crumb redness. The results of sensory evaluation indicated that samples containing 25% aquafaba were more preferred by panelists.

Abstract

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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Bu Makaleye Atıf Yap

ASLAN, M., ERTAŞ, N. (2020). 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/423230

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Kaynakça (8)

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