Effect of xanthan gum addition on the quality characteristics of aquafaba-based meringue cookies

Aquafaba has attracted attention as a promising substitute for egg whites due to its excellent foaming properties; however, it still has limitations in fully replicating the texture and functional characteristics of egg whites, particularly in products such as meringue cookies. In this study, the effect of xanthan gum addition on improving the quality of meringue cookies made with aquafaba as an egg white substitute was investigated. Xanthan gum demonstrated superior enhancement of aquafaba’s foaming stability and firmness compared to guar gum and gum arabic. When added at concentrations ranging from 0.1 to 1.5% (w/w), xanthan gum reduced bubble size and increased both the viscosity and firmness of the aquafaba meringue batter, thereby improving foam stability. Analysis of the final meringue cookies showed that the sample containing 0.5% xanthan gum most closely resembled egg white-based cookies in terms of appearance and crust texture. Additionally, it exhibited a denser internal pore structure and greater volume, indicating an overall enhancement in product quality. These results suggest that the addition of 0.5% xanthan gum is optimal for producing aquafaba-based meringue cookies with structural and textural properties comparable to those made with egg whites.