POTENTIAL OF USING PULSES FLOURS AND AQUAFABA IN GLUTEN-FREE AND VEGAN CAKES

Burcu Sarı Gençağ; Ezgi Demir Özer; Cem Okan Özer; Elif Kütahneci

doi:10.17780/ksujes.1780561

TR EN

BAKLİYAT UNLARININ VE AQUAFABANIN GLUTENSİZ VE VEGAN KEKLERDE KULLANIM POTANSİYELİ

Öz

Aquafaba, baklagillerin pişirilmesiyle elde edilen viskoz bir sıvı olup, köpürme ve nem tutma özellikleri sayesinde vegan beslenmede yumurta ikamesi olarak yaygın bir şekilde kullanılmaktadır. Bu çalışmada, nohut ve mercimek aquafabaları ile bunlara ait unların, glutensiz ve vegan keklerde yumurta ve buğday unu yerine kullanılabilirliği araştırılmıştır. Nohut aquafabasının köpürme kapasitesi ve stabilitesinin mercimek aquafabasından daha yüksek olduğu belirlenmiş, bu durum keklerde daha yumuşak doku ve daha yüksek duyusal kabul edilebilirlik sağlamıştır. Fizikokimyasal analizler, nohut aquafabasının nem tutmayı artırdığını ve sertliği azalttığını ortaya koyarken, mercimek bazlı formülasyonların daha yapışkan yapı sergilediği ve genel kabul edilebilirliğinin düşük olduğu saptanmıştır. Nohut aquafabası ve unu, kontrol grubu ile karşılaştırılabilir duyusal ve tekstürel özellikler göstermiş ve glutensiz ile vegan kek üretiminde umut verici alternatifler olarak öne çıkmıştır. Baklagil unları, özellikle mercimek unu, pişirme sürecinde meydana gelen Maillard ve karamelizasyon reaksiyonlarına bağlı olarak daha koyu renk ve farklı doku özellikleri kazandırmıştır. Elde edilen bulgular, nohut aquafabası ve nohut ununun fonksiyonel ve duyusal açıdan geleneksel bileşenleri başarıyla taklit edebildiğini ve sürdürülebilir glutensiz-vegan kek üretimi için uygun çözümler sunduğunu göstermektedir.

Anahtar Kelimeler

POTENTIAL OF USING PULSES FLOURS AND AQUAFABA IN GLUTEN-FREE AND VEGAN CAKES

Abstract

Aquafaba, the viscous liquid obtained from cooking legumes, has gained popularity as a vegan egg substitute due to its foaming and moisture-retention properties. This study aimed to evaluate the potential of chickpea and lentil aquafaba, along with their respective flours, as egg and wheat-flour substitutes in gluten-free, vegan cakes. The foaming capacity of egg white, chickpea aquafaba, and lentil aquafaba was determined as 666.67%, 133.33%, and 116.67%, respectively, indicating superior foaming performance of chickpea aquafaba compared to lentil aquafaba. Physicochemical analyses revealed that cakes prepared with chickpea aquafaba had significantly higher moisture content (31.39–30.92%) and lower hardness than lentil-based formulations (p < 0.05). Lentil flour incorporation resulted in increased gumminess and lower overall sensory acceptability scores (2.71) compared to chickpea-based cakes and the control group (>3.50). Chickpea aquafaba and chickpea flour demonstrated sensory and textural attributes comparable to the control group, with no significant differences in texture perception (p > 0.05). The darker colours and unique texture associated with legume-based flours, particularly lentil flour, were linked to Maillard and caramelization reactions during baking. These results indicate that chickpea aquafaba and chickpea flour can successfully replicate the functional and sensory properties of traditional ingredients, providing a sustainable solution for gluten-free and vegan cake production.

Keywords

Supporting Institution

This research project was financially supported by the Cappadocia University Scientific Research Projects Unit under project number KÜN.2024-BAGP-010.

Project Number

KÜN.2024-BAGP-010

Ethical Statement

No ethics committee approval was required for this study.

Thanks

The authors would like to express their sincere gratitude to the Cappadocia University Scientific Research Projects Unit for the financial support under project number KÜN.2024-BAGP-010.

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Burcu Sarı Gençağ ^*
0000-0002-2847-297X
Türkiye

Ezgi Demir Özer
0000-0002-3525-5172
Türkiye

Cem Okan Özer
0000-0002-2030-1412
Türkiye

Elif Kütahneci
0000-0003-2241-5787
Türkiye

Publication Date

March 3, 2026

Submission Date

September 9, 2025

Acceptance Date

January 17, 2026

Published in Issue

Year 2026 Volume: 29 Number: 1

DOI

https://doi.org/10.17780/ksujes.1780561

IZ

https://izlik.org/JA82HJ32YD

Cite

RIS / Bibtex

APA

Sarı Gençağ, B., Demir Özer, E., Özer, C. O., & Kütahneci, E. (2026). POTENTIAL OF USING PULSES FLOURS AND AQUAFABA IN GLUTEN-FREE AND VEGAN CAKES. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 29(1), 159-170. https://doi.org/10.17780/ksujes.1780561