Application of Chickpeas Aquafaba with Pre-treatment as Egg Replacer in Cake Production

Abstract

Aquafaba, the viscous liquid obtained from cooked beans, is a foaming agent to replace egg white, which has been considered a functional ingredient in eggless cake recipes. The study investigated the appropriate conditions for the use of chickpea aquafaba in plant-based bakery processing. The physicochemical properties of cake from aquafaba and control samples (from egg white), such as foaming capacity (FC), foaming stability (FS), weight loss, cake density, volume and colour parameters have been determined. The results showed that the cake sample made from chickpea aquafaba treated with citric acid (pH of 4) – table salt (3,000 µg.mL-1) has a remarkable similarity with the egg white in terms of textural properties. In addition, using xanthan gum also improved FS, hardness, and bubbles size of foaming aquafaba. This study suggests the chickpea aquafaba could be considered as an egg white substitute in the plant-based cake production process to contribute to agricultural pollution minimization and to build a shared vision for sustainable food and agriculture.