@article{article_1780561, title={POTENTIAL OF USING PULSES FLOURS AND AQUAFABA IN GLUTEN-FREE AND VEGAN CAKES}, journal={Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi}, volume={29}, pages={159–170}, year={2026}, DOI={10.17780/ksujes.1780561}, url={https://izlik.org/JA82HJ32YD}, author={Sarı Gençağ, Burcu and Demir Özer, Ezgi and Özer, Cem Okan and Kütahneci, Elif}, keywords={aquafaba, nohut unu, mercimek unu, glutensiz kekler, yumurta ikameleri}, abstract={Aquafaba, the viscous liquid obtained from cooking legumes, has gained popularity as a vegan egg substitute due to its foaming and moisture-retention properties. This study aimed to evaluate the potential of chickpea and lentil aquafaba, along with their respective flours, as egg and wheat-flour substitutes in gluten-free, vegan cakes. The foaming capacity of egg white, chickpea aquafaba, and lentil aquafaba was determined as 666.67%, 133.33%, and 116.67%, respectively, indicating superior foaming performance of chickpea aquafaba compared to lentil aquafaba. Physicochemical analyses revealed that cakes prepared with chickpea aquafaba had significantly higher moisture content (31.39–30.92%) and lower hardness than lentil-based formulations (p < 0.05). Lentil flour incorporation resulted in increased gumminess and lower overall sensory acceptability scores (2.71) compared to chickpea-based cakes and the control group (>3.50). Chickpea aquafaba and chickpea flour demonstrated sensory and textural attributes comparable to the control group, with no significant differences in texture perception (p > 0.05). The darker colours and unique texture associated with legume-based flours, particularly lentil flour, were linked to Maillard and caramelization reactions during baking. These results indicate that chickpea aquafaba and chickpea flour can successfully replicate the functional and sensory properties of traditional ingredients, providing a sustainable solution for gluten-free and vegan cake production.}, number={1}, organization={Bu araştırma projesi Kapadokya Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından KÜN.2024-BAGP-010 proje numarası ile finansal olarak desteklenmiştir.}