Functional and sensory properties of legume-derived aquafaba in angel cakes

OpenAlex İngilizce

This study evaluated aquafaba obtained from four legumes: chickpea (CP), mung bean (MB), green lentil (GL), and dermason/white bean (WB) as a complete egg-white substitute in angel cake. Functional properties (foaming capacity and stability; emulsion stability) and cake quality (pH, protein, ash, moisture, colour, baking loss, volume index, and sensory evaluation, n=25) were assessed. The egg-white control (C) showed the highest foaming capacity (608.52%) and stability (92.04%). Among aquafaba samples, CP, MB, and GL exhibited comparable foaming performance (145–148% capacity; 76–78% stability), whereas WB was significantly lower (116.59%; 56.37%) (p < 0.05). Cakes with aquafaba had lower pH and generally lower protein than the control, with GL the lowest; moisture was highest in MB and WB, while ash showed no difference. Colour analysis revealed darker crumbs with reduced lightness and yellowness. Baking loss increased with aquafaba (MB and WB highest), while volume index decreased; CP retained the most significant volume among the aquafaba groups. Sensory results showed no significant differences among C, CP, and GL, while MB and WB scored lower. Overall, CP and to some extent GL provided the most favourable technological and sensory performance, emphasising legume type as a key factor for successful egg replacement in cakes.