TY  - JOUR
T1  - POTENTIAL OF USING PULSES FLOURS AND AQUAFABA IN GLUTEN-FREE AND VEGAN CAKES
TT  - BAKLİYAT UNLARININ VE AQUAFABANIN GLUTENSİZ VE VEGAN KEKLERDE KULLANIM POTANSİYELİ
AU  - Sarı Gençağ, Burcu
AU  - Demir Özer, Ezgi
AU  - Özer, Cem Okan
AU  - Kütahneci, Elif
PY  - 2026
DA  - March
Y2  - 2026
DO  - 10.17780/ksujes.1780561
JF  - Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi
JO  - KSU J. Eng. Sci.
PB  - Kahramanmaraş Sütçü İmam Üniversitesi
WT  - DergiPark
SN  - 1309-1751
SP  - 159
EP  - 170
VL  - 29
IS  - 1
LA  - en
AB  - 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.
KW  - aquafaba
KW  - chickpea flour
KW  - lentil flour
KW  - gluten-free cakes
KW  - egg substitutes
N2  - Aquafaba, baklagillerin pişirilmesiyle elde edilen viskoz bir sıvı olup, köpürme ve nem tutma özellikleri sayesinde vegan beslenmede yumurta ikamesi olarak yaygın bir şekilde kullanılmaktadır. Bu çalışmada, nohut ve mercimek aquafabaları ile bunlara ait unların, glutensiz ve vegan keklerde yumurta ve buğday unu yerine kullanılabilirliği araştırılmıştır. Nohut aquafabasının köpürme kapasitesi ve stabilitesinin mercimek aquafabasından daha yüksek olduğu belirlenmiş, bu durum keklerde daha yumuşak doku ve daha yüksek duyusal kabul edilebilirlik sağlamıştır. Fizikokimyasal analizler, nohut aquafabasının nem tutmayı artırdığını ve sertliği azalttığını ortaya koyarken, mercimek bazlı formülasyonların daha yapışkan yapı sergilediği ve genel kabul edilebilirliğinin düşük olduğu saptanmıştır. Nohut aquafabası ve unu, kontrol grubu ile karşılaştırılabilir duyusal ve tekstürel özellikler göstermiş ve glutensiz ile vegan kek üretiminde umut verici alternatifler olarak öne çıkmıştır. Baklagil unları, özellikle mercimek unu, pişirme sürecinde meydana gelen Maillard ve karamelizasyon reaksiyonlarına bağlı olarak daha koyu renk ve farklı doku özellikleri kazandırmıştır. Elde edilen bulgular, nohut aquafabası ve nohut ununun fonksiyonel ve duyusal açıdan geleneksel bileşenleri başarıyla taklit edebildiğini ve sürdürülebilir glutensiz-vegan kek üretimi için uygun çözümler sunduğunu göstermektedir.
CR  - Aslan, M., Ertaş, N. (2020). Possibility of using “chickpea aquafaba” as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Dergisi, 24, 1–8. https://doi.org/10.29050/harranziraat.569397
CR  - Baldwin, R.E. (1986). Functional properties of eggs in foods. Egg science and technology/edited by William J Stadelman, Owen Cotterill.
CR  - Buhl, T.F., Christensen, C.H., Hammershøj, M. (2019). Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocolloids, 96, 354–364. https://doi.org/10.1016/j.foodhyd.2019.05.041
CR  - Büker, M., Karaça, A.C., (2024). Optimization of Aquafaba Production by Response Surface Methodology and Application in Plant-Based Mayonnaise. ITU Journal of Food Science and Technology, 2, 1–8.
CR  - Crawford, K., Kerr, W., Tyl, C., (2024). Effect of hydrocolloid addition on cake prepared with aquafaba as egg substitute. Int J of Food Sci Tech, 59, 552–559. https://doi.org/10.1111/ijfs.16492
CR  - Crawford, K., Tyl, C., Kerr, W., (2023). Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Foods, 12, 775. https://doi.org/10.3390/foods12040775
CR  - Erem, E., Icyer N.C., Tatlisu, N. B., Kilicli, M., Kaderoglu, G.H., Toker, Ö.S. (2023). A new trend among plant-based food ingredients in food processing technology: Aquafaba. Critical Reviews in Food Science and Nutrition, 63, 4467–4484. https://doi.org/10.1080/10408398.2021.2002259
CR  - Erkoc, S. (2022). Investigation of the use of chickpea boiling water as egg substitute in meringue and pancake production. Master Thesis, Ege University.
CR  - Fişek, D. (2021). Characterization of chickpea components. Master Thesis, Trakya University.
CR  - Foschia, M., Horstmann, S. W., Arendt, E. K., Zannini, E. (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual Review of Food Science and Technology, 8(1), 75-96. https://doi.org/10.1146/annurev-food-030216-030045
CR  - Gerçekaslan, K.E., Boz, H. (2018). Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Iğdır Üniv Fen Bil Enst Dergisi, 8, 95-101. https://doi.org/10.21597/jist.407844
CR  - He, Y., Meda, V., Reaney, M.J.T., Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology, 111, 27–42. https://doi.org/10.1016/j.tifs.2021.02.035
CR  - Hedayati, S., Jafari, S. M., Babajafari, S., Niakousari, M., Mazloomi, S. M. (2022). Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality, Food Hydrocolloids, 128, 107611. https://doi.org/10.1016/j.foodhyd.2022.107611
CR  - Helal, M.S., Nassef, S.L. (2021). Evaluation of Using Aquafaba as an Egg White Replacer in Sponge Cake Processing. Middle East J Appl Sci, 11, 1061–1069. https://doi.org/10.36632/mejas/2021.11.4.83
CR  - Karaoglu, M.M. (2011). Influence of Cephalaria Syriaca Addition on Physical and Sensorial Properties of Wheat Bran Bread. International Journal of Food Properties, 14, 124–133. https://doi.org/10.1080/10942910903147858
CR  - Konal, G., Dundar, A.N., Sahin, O.I., Parlak, M.E., Saricaoglu, F.T. (2025). Characterization of cakes produced with different legume aquafaba. International Journal of Gastronomy and Food Science, 39, 101076. https://doi.org/10.1016/j.ijgfs.2024.101076
CR  - Kovacs-Nolan, J., Phillips, M., Mine, Y. (2005). Advances in the Value of Eggs and Egg Components for Human Health. J Agric Food Chem, 53, 8421–8431. https://doi.org/10.1021/jf050964f
CR  - Lafarga, T., Villaró, S., Bobo, G., Aguiló-Aguayo, I. (2019). Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science, 18, 100177. https://doi.org/10.1016/j.ijgfs.2019.100177
CR  - Lazou, A. E. (2024). Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners. International Journal of Food Science, 8216796. https://doi.org/10.1155/2024/8216796
CR  - Lomakina, K., Mikova, K. (2018). A study of the factors affecting the foaming properties of egg white – a review. Czech Journal of Food Sciences, 24, 110–118. https://doi.org/10.17221/3305-CJFS
CR  - Madhavi, B., Asaithambi, N., Kumar, A., Maiti, P., Rai, D.C., Kumar Duary, R. (2025). Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake. Sustainable Food Technology, 3, 286-299. https://doi.org/10.1039/D4FB00293H
CR  - McAllister, B. P., Williams, E., Clarke, K. (2019). A comprehensive review of celiac disease/gluten-sensitive enteropathies. Clinical Reviews in Allergy & Immunology, 57(2), 226-243. https://doi.org/10.1007/s12016-018-8691-2
CR  - Mohammed, I., Ahmed, A. R., Senge, B. (2014). Effects of chickpea flour on wheat pasting properties and bread making quality. Journal of Food Science and Technology, 51(9), 1902-1910. https://doi.org/10.1007/s13197-012-0733-9
CR  - Mustafa, R., He, Y., Shim, Y.Y., Reaney, M.J. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International journal of food science & technology, 53(10), 2247–2255. https://doi.org/10.1111/ijfs.13813
CR  - Náthia-Neves, G., Getachew, A. T., Santana, Á. L., Jacobsen, C. (2025). Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges. Foods, 14(9), 1626. https://doi.org/10.3390/foods14091626
CR  - Ndovie, P., Nkhata, S. G., Geresomo, N., Fungo, R., Nyau, V., Banda, R., Munthali, J., Chizule, M., Manda, N. (2025). 
Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB+): a cross-sectional study. BMC nutrition, 11(1), 49. https://doi.org/10.1186/s40795-025-01034-0
CR  - Nguyen, T. M. N., Tran, G. B. (2021). Application of chickpeas aquafaba with pre-treatment as egg replacer in cake production. Chemical Engineering Transactions, 89, 7-12. https://doi.org/10.3303/CET2189002
CR  - Ozcan, I., Ozyigit, E., Erkoc, S., Tavman, S., Kumcuoglu, S. (2023). Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute, Journal of Food Engineering, 344, 111388. https://doi.org/10.1016/j.jfoodeng.2022.111388
CR  - Pinel, P., Emmambux, M. N., Bourlieu, C., Micard, V. (2025). Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Critical Reviews in Food Science and Nutrition, 65(2), 207-242. https://doi.org/10.1080/10408398.2023.2271952
CR  - Shevkani, K., Sharma, P., Singh, B., Kaur, A., Singh, N. (2024). Structural, techno‐functional and nutraceutical properties of lentil proteins–a concise review. International Journal of Food Science & Technology, 59(10), 6875-6884. https://doi.org/10.1111/ijfs.17491
CR  - Thomas-Meda, A., Vela-Gutiérrez, G., Tavano, O. L., Tacias-Pascacio, V. G. (2023). Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste. Biotecnia, 25(2), 23-29.
CR  - Yazici, G.N., Ozer, M.S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science & Technology, 111, 346–359. https://doi.org/10.1016/j.tifs.2021.02.071
UR  - https://doi.org/10.17780/ksujes.1780561
L1  - https://dergipark.org.tr/tr/download/article-file/5225877
ER  -