Chickpea Aquafaba Powder as an Egg-Replacer in Gluten-Free Cake: A Comparison of Conventional Baking and Vacuum Modification

In this study, the use of chickpea aquafaba as an egg replacer in gluten-free cake production and the effect of different baking methods on final product properties are investigated. For this purpose, formulations were conducted using aquafaba (Aqf), egg white powder (Ewp), Aqf and Ewp combination (1:1, Aqf/Ewp). The texture of cake batter samples were determined, with the Aqf/Ewp batters having the highest viscosity index (p<0.05). Conventional baking (CB) was conducted at 175°C for 20.0 min, and vacuum modification (VM) was executed in gradual pressure drop environment after baking at 175°C for 15.0 min for Ewp and 175°C for 17.5 min for Aqf/Ewp in atmospheric pressure. A comparative analysis was conducted on the baking loss, water activity, color, textural properties, starch crystallinity (XRD), and morphological properties (SEM) of gluten-free cakes baked by CB and VM. Conventionally baked-Aqf/Ewp cakes exhibited lower firmness and higher springiness values in comparison to Ewp-containing counterparts, exhibiting a similar trend for VM (p<0.05). PCA analysis indicated that VM did not differentiate between Aqf/Ewp cakes and CB counterparts. Vacuum modified-Aqf/Ewp cakes were softer and more elastic than Ewp counterparts with higher baking loss and darker color. Aqf incorporation and VM application increased starch crystallinity in cakes according to XRD results, and reducing pores and increasing the continuous phase according to SEM images compared to CB counterpart. The partial incorporation of Aqf and VM application were identified as a promising strategy to enhance the quality characteristics of gluten-free cakes.