Chickpea Aquafaba Powder as an Egg-Replacer in Gluten-Free Cake: A Comparison of Conventional Baking and Vacuum Modification

Year 2025, Volume: 23 Issue: 3, 192 - 202, 30.09.2025

Ayşe Gözde Ak Sezin Tuta Şimşek

https://doi.org/10.24323/akademik-gida.1792283

Abstract

In this study, the use of chickpea aquafaba as an egg replacer in gluten-free cake production and the effect of different baking methods on final product properties are investigated. For this purpose, formulations were conducted using aquafaba (Aqf), egg white powder (Ewp), Aqf and Ewp combination (1:1, Aqf/Ewp). The texture of cake batter samples were determined, with the Aqf/Ewp batters having the highest viscosity index (p<0.05). Conventional baking (CB) was conducted at 175°C for 20.0 min, and vacuum modification (VM) was executed in gradual pressure drop environment after baking at 175°C for 15.0 min for Ewp and 175°C for 17.5 min for Aqf/Ewp in atmospheric pressure. A comparative analysis was conducted on the baking loss, water activity, color, textural properties, starch crystallinity (XRD), and morphological properties (SEM) of gluten-free cakes baked by CB and VM. Conventionally baked-Aqf/Ewp cakes exhibited lower firmness and higher springiness values in comparison to Ewp-containing counterparts, exhibiting a similar trend for VM (p<0.05). PCA analysis indicated that VM did not differentiate between Aqf/Ewp cakes and CB counterparts. Vacuum modified-Aqf/Ewp cakes were softer and more elastic than Ewp counterparts with higher baking loss and darker color. Aqf incorporation and VM application increased starch crystallinity in cakes according to XRD results, and reducing pores and increasing the continuous phase according to SEM images compared to CB counterpart. The partial incorporation of Aqf and VM application were identified as a promising strategy to enhance the quality characteristics of gluten-free cakes.

Keywords

Vacuum , Baking , Gluten-free , Aquafaba

Supporting Institution

Çankırı Karatekin University Project Administration Department

Project Number

MF240223L03

Thanks

This research was supported by the Çankırı Karatekin University Project Administration Department (Project No: MF240223L03). X-Ray Diffraction (XRD) analyses were performed by Afyon Kocatepe University, Technology Research and Application Center (TUAM) and Scanning Electron Microscopy (SEM) were implemented by Çankırı Karatekin University Central Research Laboratory Application and Research Center.

Nohut Haşlama Suyu Tozunun Yumurta İkamesi Olarak Glutensiz Keklerde Kullanımı: Geleneksel Fırınlama ve Vakum Modifikasyon Karşılaştırması

Abstract

Bu çalışmada, nohut akuafabasının glutensiz kek üretiminde yumurta ikamesi olarak kullanımı ve farklı fırınlama yöntemlerinin nihai ürün özellikleri üzerindeki etkisi araştırılmıştır. Bu amaçla, akuafaba (Aqf), yumurta akı tozu (Ewp), Aqf ve Ewp kombinasyonu (1:1, Aqf/Ewp) kullanılarak kek hamurları hazırlanmıştır. Elde edilen kek hamurlarının tekstürel özellikleri belirlenmiştir. Aqf/Ewp kek hamurlarının en yüksek viskozite indeksi değerine sahip olduğu görülmüştür. Geleneksel pişirme (CB) 175°C’de 20,0 dk, vakum modifikasyonu (VM) ise Ewp için 175°C’de 15,0 dk ve Aqf/Ewp için 175°C’de 17,5 dk süresince atmosferik basınçta pişirildikten sonra basıncın kademeli düştüğü ortamda gerçekleştirilmiştir. CB ve VM ile fırınlanan glutensiz keklerin pişirme kaybı, su aktivitesi, renk, tekstürel özellikler, nişasta kristalitesi (XRD) ve morfolojik özellikleri (SEM) karşılaştırılmıştır. CB-Aqf/Ewp kekleri, Ewp muadillerine kıyasla daha düşük sertlik ve daha yüksek esneklik değerleri sergilemiş, VM için de benzer bir eğilim göstermiştir (p<0,05). PCA analizi, VM ve CB yöntemlerinin Aqf/Ewp keklerinin tekstürel özelliklerini farklılaştırmadığını göstermiştir. VM işlemine maruz bırakılmış Aqf/Ewp kekleri, Ewp muadillerine göre daha yumuşak ve elastik olup daha yüksek kabarma kaybı ve daha koyu renk göstermiştir. Aqf ilavesi ve VM uygulaması, XRD sonuçlarına göre keklerde nişasta kristalliğini arttırmış, SEM görüntülerine göre ise CB muadiline kıyasla gözenekleri azaltmış ve sürekli fazı arttırmıştır. Kısmi Aqf ilavesi ve VM uygulaması, glutensiz keklerin kalite özelliklerini geliştirmek için umut verici bir strateji olarak belirlenmiştir.

Keywords

Vakum , Fırınlama , Glutensiz , Akuafaba

Supporting Institution

Çankırı Karatekin Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

MF240223L03

Thanks

Bu araştırma, Çankırı Karatekin Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenmiştir (Proje No: MF240223L03). X-Işını Kırınımı (XRD) analizleri Afyon Kocatepe Üniversitesi Teknoloji Araştırma ve Uygulama Merkezi (TUAM) tarafından ve Taramalı Elektron Mikroskobu (SEM) incelemeleri Çankırı Karatekin Üniversitesi Merkezi Araştırma Laboratuvarı Uygulama ve Araştırma Merkezi tarafından gerçekleştirilmiştir.

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