Characterization of cakes produced with different legume aquafaba
Yazarlar (5)
Gözde Konal Bursa Teknik Üniversitesi, Türkiye
Ayse Neslihan Dundar Bursa Teknik Üniversitesi, Türkiye
Doç. Dr. Oya Irmak CEBECİ Yalova Üniversitesi, Türkiye
Arş. Gör. Mahmut Ekrem Parlak Bursa Teknik Üniversitesi, Türkiye
Furkan Turker Saricaoglu Bursa Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Gastronomy and Food Science (Q2) | ||
| Dergi ISSN | 1878-450X Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2025 |
| Cilt / Sayı / Sayfa | 39 / 1 / 7–0 | DOI | 10.1016/j.ijgfs.2024.101076 |
| Makale Linki | https://www.sciencedirect.com/science/article/pii/S1878450X24002099 | ||
| UAK Araştırma Alanları |
Gıda Biyoteknolojisi
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| Özet |
| This study investigates the potential of aquafaba, derived from various legumes including white chickpeas, black chickpeas, white beans, and red beans, as an egg substitute in cake production. Aquafaba samples were analyzed for physicochemical properties and functional characteristics at different pH levels. The results revealed that the foam and emulsion properties of all aquafaba samples at pH 3 were superior to those obtained at other pH values. Specifically, at pH 3, foam capacity values were approximately 238.74 ± 28.54%, 231.25 ± 26.52%, 237.50 ± 17.68%, and 112.50 ± 17.68% for aquafaba derived from white chickpeas, black chickpeas, white beans, and red beans, respectively. Aquafaba derived from white chickpeas demonstrated the highest foam stability at pH 3 (92.43 ± 0.61%), followed by black chickpeas (86.96 ± 3.30%). Similarly, emulsion capacity at pH 3 was highest for aquafaba derived … |
| Anahtar Kelimeler |
| Aquafaba | Cake | Egg | Emulsion | Foam | Legume | Waste utilization |
Science Direct
Characterization of cakes produced with different legume aquafaba
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 6 |
| Scopus | 7 |
| Google Scholar | 12 |