Investigation of Functional Properties of Aquafaba From Different Legume Sources And Its Application in Microwave-Infrared Baked Cakes

Date

2024-12-4

Author

Akbin, Alara Çağdan

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The aim of this study was to determine the effects of egg white replacement by aquafaba (obtained from different legume sources which are cowpea and lupin) at different levels (0-50-100%) on the batter rheology and the cake quality characteristics baked in conventional oven and microwave-infrared hybrid (MW-IR) oven. The soluble protein content, the physical properties (emulsion stability, foaming capacity and foaming stability) and steady shear measurements of aquafaba samples, the rheological characteristics of cake better samples (flow behavior and dynamic oscillatory behavior) and quality parameters of cake samples (weight loss, color, texture profile analysis, and specific volume) were examined. In addition, macro and microstructural properties of cakes were evaluated by quantitative image analysis and through SEM micrographs. Emulsion stability of egg replacers (different levels of aquafaba) were not found to be as high as egg white. Although lupin aquafaba had higher foaming capacity than cowpea aquafaba, their foaming stability were not significantly different. The flow characteristics of egg replacers and cake batters were modeled by Power law (r2 = 0.989–0.999), Casson models (r2 = 0.994–0.999), Herschel-Bulkley (r2 = 0.998–0.999) and Bingham models (r2 = 0.988–0.999) indicating all samples had a shear-thinning behavior where the cowpea aquafaba and the cake batter had the highest apparent viscosity. Oscillatory measurements of cake batter samples resulted in a solid elastic-like behavior. Egg replacement at all levels affected the color of cake samples. The texture of the cake samples was not significantly affected from the different oven types, and the eggless cake samples found to be the softest. The full replacement of egg white resulted in a significant decrease of specific volume in MW-IR baked cakes. Pore area fraction of cowpea cakes had the highest pore area fraction, and MW-IR baking increased the porosity of the cakes. In terms of pore range distribution, cowpea cakes had irregular distribution. To sum up, substituting 50% of egg white by lupin aquafaba could be a valid alternative to be used in MW-IR baked cakes.

Subject Keywords

Baking, Rheology, Cowpea Aquafaba, Lupin Aquafaba

URI

https://hdl.handle.net/11511/112999

Collections

Graduate School of Natural and Applied Sciences, Thesis