Potentials of soybean aquafaba as viable whole egg substitute in cupcakes

The present work investigated the potential of soybean aquafaba as a viable egg substitute in cupcakes. Soybean seeds were soaked for 16 h, and then cooked at a 1:4 bean-to-water ratio for 4 h at 98°C. The resulting aquafaba was used to produce cupcake samples with varying aquafaba-to-egg substitution levels (0, 25, 50, 75, and 100%), and the quality properties of the cakes were evaluated. Significant differences (p < 0.05) were observed in the proximate composition of the cake samples. Moisture content ranged from 10.03% to 12.33%, while protein content varied from 4.03% to 6.33%. Higher egg substitution levels increased baking loss and crust colour properties, but decreased specific volume. Significant differences (p < 0.05) were also noted in cake texture, with hardness, resilience, springiness, cohesiveness, chewiness, and gumminess decreasing as egg substitution increased. Sensory evaluation revealed a decrease in overall acceptability with increased egg substitution. However, fluffiness and aftertaste improved significantly (p < 0.05) at higher substitution levels. The sample with a 25% egg substitution rate was the most accepted, having a higher overall acceptability value (7.85) than the control sample (7.75). Aquafaba substitution significantly increased (p < 0.05) moisture content and water activity over storage time. The total viable microbial count increased during storage for all samples, but the 100% egg-substituted cake exhibited the lowest microbial growth. In conclusion, soybean aquafaba could serve as an effective egg substitute in cupcakes at all tested levels, with the 75% substitution level being the most acceptable.