evidence-based blog of Filippo Dibari

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

In Over-nutrition, Under-nutrition on September 30, 2018 at 4:33 am
First published: 07 May 2018, https://doi.org/10.1111/ijfs.13813

Summary

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods.

Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability.

In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white.

The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white.

Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.

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