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KMID : 1011620210370040299
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 4 p.299 ~ p.307
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Quality Characteristics of Sponge Cake with Aquafaba as an Egg Replacer
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Oh Ji-Yun
Yoon Hye-Hyun
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Abstract
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Purpose: This study examined the quality characteristics of sponge cakes after replacing eggs with aquafaba.
Methods: Sponge cake samples were prepared with egg (CON) and by substituting eggs with various levels of aquafaba namely 25% (AF25), 50% (AF50), 75% (AF75), and 100% (AF100). The foaming capacity, foam stability, batter’s specific gravity, pH, cake’s specific volume and baking loss rate, baking quality, color value, texture analysis, sensory attribute test and consumer acceptance were measured.
Results: The foaming capacity decreased with the addition of aquafaba, foam stability was highest in the CON and AF100 (p<0.001). The batter’s specific gravity was the highest in AF50, and the lowest in the CON and AF100 (p<0.001). The batter’s pH decreased with the addition of aquafaba (p<0.001). The cake’s specific volume and volume index decreased (p<0.001) and the baking loss rate increased (p<0.01) as the proportion of aquafaba increased. The symmetry was the highest in AF100 (p<0.001), and the uniformity was the lowest in AF75 (p<0.01). As aquafaba was added, Hunter’s L and b values of the crust increased. The hardness was the highest in AF100 and lowest in CON (p<0.001). Sensory attribute test showed that the volume decreased with the addition of aquafaba (p<0.001). Crumbleness, moistness and sticky were highest in AF100 (p<0.01). Overall consumer acceptance was high in CON, AF25, AF50, and AF75 with no significant difference.
Conclusion: This study reported the effect of aquafaba on sensory quality properties of sponge cake, and showed the possibility of aquafaba as an egg replacer for vegetarians.
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KEYWORD
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aquafaba, sponge cake, egg replacer, quality characteristics, consumer acceptance
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