Evaluation of Using Aquafaba as an Egg White Replacer in Sponge Cake Processing

Abstract

Aquafaba is a viscous liquid formed during cooking of kidney bean (Nebraska Variety) in water. This solution is now widely used by the vegan community and egg allergens as an egg replacer. The objective of this study was to evaluate the quality and possibility of egg white substitute with aquafaba in sponge cake. Physical characteristics, chemical composition and sensory properties of the cake samples were evaluated. The results demonstrated that foaming capacity values of aquafaba were 389.33% and egg white was 582.66%. Foam stability values were 85.49 % and 92.28 % in aquafaba and egg white, respectively. Water and oil absorption capacity of the aquafaba and egg white were 2.66 g/g 1.32 g/g, 2.94 g/g and 1.99g/g, respectively. The replacing of egg white by aquafaba did not greatly affect physicochemical parameters of the sponge cake made by using egg white. The cake made with aquafaba was slightly less moist than cake made with egg white (21.67%and 22.79%), had less height (4.21 and 4.47 cm), lower volume index (11.25 and 11.65 cm) and lower pH (7.95 and 8.02). Baking weight loss in aquafaba cake is 11.47% higher than egg white cake 9.09%. Sensory evaluation of aquafaba cake samples showed an acceptance and no negative effects in overall properties. The texture profile analysis of cakes prepared with aquafaba showed less hardness. The mineral composition (Zn, Cu, Mn, Ca, Fe, Mg and P) showed a high amount in aquafaba compared with egg white cake therefor, it could be is concluded that aquafaba is beneficial when instead of with egg white in eggless cake recipes.