Araştırma Makalesi
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BAKLİYAT UNLARININ VE AQUAFABANIN GLUTENSİZ VE VEGAN KEKLERDE KULLANIM POTANSİYELİ

Yıl 2026, Cilt: 29 Sayı: 1, 159 - 170, 03.03.2026

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

https://doi.org/10.17780/ksujes.1780561
https://izlik.org/JA82HJ32YD

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

aquafaba nohut unu mercimek unu glutensiz kekler yumurta ikameleri

Etik Beyan

Eser için her hangi bir etik kurul kararına gerek bulunmamaktadır.

Destekleyen Kurum

Bu araştırma projesi Kapadokya Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından KÜN.2024-BAGP-010 proje numarası ile finansal olarak desteklenmiştir.

Proje Numarası

KÜN.2024-BAGP-010

Teşekkür

Yazarlar, KÜN.2024-BAGP-010 proje numarası kapsamında kendilerine sağlanan mali destek için Kapadokya Üniversitesi Bilimsel Araştırma Projeleri Birimine içten teşekkürlerini sunarlar.

Kaynakça

  • Aslan, M., Ertaş, N. (2020). Possibility of using “chickpea aquafaba” as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Dergisi, 24, 1–8. https://doi.org/10.29050/harranziraat.569397
  • Baldwin, R.E. (1986). Functional properties of eggs in foods. Egg science and technology/edited by William J Stadelman, Owen Cotterill.
  • Buhl, T.F., Christensen, C.H., Hammershøj, M. (2019). Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocolloids, 96, 354–364. https://doi.org/10.1016/j.foodhyd.2019.05.041
  • Büker, M., Karaça, A.C., (2024). Optimization of Aquafaba Production by Response Surface Methodology and Application in Plant-Based Mayonnaise. ITU Journal of Food Science and Technology, 2, 1–8.
  • Crawford, K., Kerr, W., Tyl, C., (2024). Effect of hydrocolloid addition on cake prepared with aquafaba as egg substitute. Int J of Food Sci Tech, 59, 552–559. https://doi.org/10.1111/ijfs.16492
  • Crawford, K., Tyl, C., Kerr, W., (2023). Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Foods, 12, 775. https://doi.org/10.3390/foods12040775
  • Erem, E., Icyer N.C., Tatlisu, N. B., Kilicli, M., Kaderoglu, G.H., Toker, Ö.S. (2023). A new trend among plant-based food ingredients in food processing technology: Aquafaba. Critical Reviews in Food Science and Nutrition, 63, 4467–4484. https://doi.org/10.1080/10408398.2021.2002259
  • Erkoc, S. (2022). Investigation of the use of chickpea boiling water as egg substitute in meringue and pancake production. Master Thesis, Ege University.
  • Fişek, D. (2021). Characterization of chickpea components. Master Thesis, Trakya University.
  • Foschia, M., Horstmann, S. W., Arendt, E. K., Zannini, E. (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual Review of Food Science and Technology, 8(1), 75-96. https://doi.org/10.1146/annurev-food-030216-030045
  • Gerçekaslan, K.E., Boz, H. (2018). Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Iğdır Üniv Fen Bil Enst Dergisi, 8, 95-101. https://doi.org/10.21597/jist.407844
  • He, Y., Meda, V., Reaney, M.J.T., Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology, 111, 27–42. https://doi.org/10.1016/j.tifs.2021.02.035
  • Hedayati, S., Jafari, S. M., Babajafari, S., Niakousari, M., Mazloomi, S. M. (2022). Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality, Food Hydrocolloids, 128, 107611. https://doi.org/10.1016/j.foodhyd.2022.107611
  • Helal, M.S., Nassef, S.L. (2021). Evaluation of Using Aquafaba as an Egg White Replacer in Sponge Cake Processing. Middle East J Appl Sci, 11, 1061–1069. https://doi.org/10.36632/mejas/2021.11.4.83
  • Karaoglu, M.M. (2011). Influence of Cephalaria Syriaca Addition on Physical and Sensorial Properties of Wheat Bran Bread. International Journal of Food Properties, 14, 124–133. https://doi.org/10.1080/10942910903147858
  • Konal, G., Dundar, A.N., Sahin, O.I., Parlak, M.E., Saricaoglu, F.T. (2025). Characterization of cakes produced with different legume aquafaba. International Journal of Gastronomy and Food Science, 39, 101076. https://doi.org/10.1016/j.ijgfs.2024.101076
  • Kovacs-Nolan, J., Phillips, M., Mine, Y. (2005). Advances in the Value of Eggs and Egg Components for Human Health. J Agric Food Chem, 53, 8421–8431. https://doi.org/10.1021/jf050964f
  • Lafarga, T., Villaró, S., Bobo, G., Aguiló-Aguayo, I. (2019). Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science, 18, 100177. https://doi.org/10.1016/j.ijgfs.2019.100177
  • Lazou, A. E. (2024). Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners. International Journal of Food Science, 8216796. https://doi.org/10.1155/2024/8216796
  • Lomakina, K., Mikova, K. (2018). A study of the factors affecting the foaming properties of egg white – a review. Czech Journal of Food Sciences, 24, 110–118. https://doi.org/10.17221/3305-CJFS
  • Madhavi, B., Asaithambi, N., Kumar, A., Maiti, P., Rai, D.C., Kumar Duary, R. (2025). Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake. Sustainable Food Technology, 3, 286-299. https://doi.org/10.1039/D4FB00293H
  • McAllister, B. P., Williams, E., Clarke, K. (2019). A comprehensive review of celiac disease/gluten-sensitive enteropathies. Clinical Reviews in Allergy & Immunology, 57(2), 226-243. https://doi.org/10.1007/s12016-018-8691-2
  • Mohammed, I., Ahmed, A. R., Senge, B. (2014). Effects of chickpea flour on wheat pasting properties and bread making quality. Journal of Food Science and Technology, 51(9), 1902-1910. https://doi.org/10.1007/s13197-012-0733-9
  • Mustafa, R., He, Y., Shim, Y.Y., Reaney, M.J. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International journal of food science & technology, 53(10), 2247–2255. https://doi.org/10.1111/ijfs.13813
  • Náthia-Neves, G., Getachew, A. T., Santana, Á. L., Jacobsen, C. (2025). Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges. Foods, 14(9), 1626. https://doi.org/10.3390/foods14091626
  • Ndovie, P., Nkhata, S. G., Geresomo, N., Fungo, R., Nyau, V., Banda, R., Munthali, J., Chizule, M., Manda, N. (2025). Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB+): a cross-sectional study. BMC nutrition, 11(1), 49. https://doi.org/10.1186/s40795-025-01034-0
  • Nguyen, T. M. N., Tran, G. B. (2021). Application of chickpeas aquafaba with pre-treatment as egg replacer in cake production. Chemical Engineering Transactions, 89, 7-12. https://doi.org/10.3303/CET2189002
  • Ozcan, I., Ozyigit, E., Erkoc, S., Tavman, S., Kumcuoglu, S. (2023). Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute, Journal of Food Engineering, 344, 111388. https://doi.org/10.1016/j.jfoodeng.2022.111388
  • Pinel, P., Emmambux, M. N., Bourlieu, C., Micard, V. (2025). Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Critical Reviews in Food Science and Nutrition, 65(2), 207-242. https://doi.org/10.1080/10408398.2023.2271952
  • Shevkani, K., Sharma, P., Singh, B., Kaur, A., Singh, N. (2024). Structural, techno‐functional and nutraceutical properties of lentil proteins–a concise review. International Journal of Food Science & Technology, 59(10), 6875-6884. https://doi.org/10.1111/ijfs.17491
  • Thomas-Meda, A., Vela-Gutiérrez, G., Tavano, O. L., Tacias-Pascacio, V. G. (2023). Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste. Biotecnia, 25(2), 23-29.
  • Yazici, G.N., Ozer, M.S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science & Technology, 111, 346–359. https://doi.org/10.1016/j.tifs.2021.02.071

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

Yıl 2026, Cilt: 29 Sayı: 1, 159 - 170, 03.03.2026

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

https://doi.org/10.17780/ksujes.1780561
https://izlik.org/JA82HJ32YD

Öz

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.

Anahtar Kelimeler

aquafaba chickpea flour lentil flour gluten-free cakes egg substitutes

Etik Beyan

No ethics committee approval was required for this study.

Destekleyen Kurum

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

Proje Numarası

KÜN.2024-BAGP-010

Teşekkür

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.

Kaynakça

  • Aslan, M., Ertaş, N. (2020). Possibility of using “chickpea aquafaba” as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Dergisi, 24, 1–8. https://doi.org/10.29050/harranziraat.569397
  • Baldwin, R.E. (1986). Functional properties of eggs in foods. Egg science and technology/edited by William J Stadelman, Owen Cotterill.
  • Buhl, T.F., Christensen, C.H., Hammershøj, M. (2019). Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocolloids, 96, 354–364. https://doi.org/10.1016/j.foodhyd.2019.05.041
  • Büker, M., Karaça, A.C., (2024). Optimization of Aquafaba Production by Response Surface Methodology and Application in Plant-Based Mayonnaise. ITU Journal of Food Science and Technology, 2, 1–8.
  • Crawford, K., Kerr, W., Tyl, C., (2024). Effect of hydrocolloid addition on cake prepared with aquafaba as egg substitute. Int J of Food Sci Tech, 59, 552–559. https://doi.org/10.1111/ijfs.16492
  • Crawford, K., Tyl, C., Kerr, W., (2023). Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Foods, 12, 775. https://doi.org/10.3390/foods12040775
  • Erem, E., Icyer N.C., Tatlisu, N. B., Kilicli, M., Kaderoglu, G.H., Toker, Ö.S. (2023). A new trend among plant-based food ingredients in food processing technology: Aquafaba. Critical Reviews in Food Science and Nutrition, 63, 4467–4484. https://doi.org/10.1080/10408398.2021.2002259
  • Erkoc, S. (2022). Investigation of the use of chickpea boiling water as egg substitute in meringue and pancake production. Master Thesis, Ege University.
  • Fişek, D. (2021). Characterization of chickpea components. Master Thesis, Trakya University.
  • Foschia, M., Horstmann, S. W., Arendt, E. K., Zannini, E. (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual Review of Food Science and Technology, 8(1), 75-96. https://doi.org/10.1146/annurev-food-030216-030045
  • Gerçekaslan, K.E., Boz, H. (2018). Keçiboynuzu Unu İlavesinin Kakaolu Kekin Fiziksel, Duyusal ve Tekstürel Özelliklerine Etkisi. Iğdır Üniv Fen Bil Enst Dergisi, 8, 95-101. https://doi.org/10.21597/jist.407844
  • He, Y., Meda, V., Reaney, M.J.T., Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology, 111, 27–42. https://doi.org/10.1016/j.tifs.2021.02.035
  • Hedayati, S., Jafari, S. M., Babajafari, S., Niakousari, M., Mazloomi, S. M. (2022). Different food hydrocolloids and biopolymers as egg replacers: A review of their influences on the batter and cake quality, Food Hydrocolloids, 128, 107611. https://doi.org/10.1016/j.foodhyd.2022.107611
  • Helal, M.S., Nassef, S.L. (2021). Evaluation of Using Aquafaba as an Egg White Replacer in Sponge Cake Processing. Middle East J Appl Sci, 11, 1061–1069. https://doi.org/10.36632/mejas/2021.11.4.83
  • Karaoglu, M.M. (2011). Influence of Cephalaria Syriaca Addition on Physical and Sensorial Properties of Wheat Bran Bread. International Journal of Food Properties, 14, 124–133. https://doi.org/10.1080/10942910903147858
  • Konal, G., Dundar, A.N., Sahin, O.I., Parlak, M.E., Saricaoglu, F.T. (2025). Characterization of cakes produced with different legume aquafaba. International Journal of Gastronomy and Food Science, 39, 101076. https://doi.org/10.1016/j.ijgfs.2024.101076
  • Kovacs-Nolan, J., Phillips, M., Mine, Y. (2005). Advances in the Value of Eggs and Egg Components for Human Health. J Agric Food Chem, 53, 8421–8431. https://doi.org/10.1021/jf050964f
  • Lafarga, T., Villaró, S., Bobo, G., Aguiló-Aguayo, I. (2019). Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology. International Journal of Gastronomy and Food Science, 18, 100177. https://doi.org/10.1016/j.ijgfs.2019.100177
  • Lazou, A. E. (2024). Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners. International Journal of Food Science, 8216796. https://doi.org/10.1155/2024/8216796
  • Lomakina, K., Mikova, K. (2018). A study of the factors affecting the foaming properties of egg white – a review. Czech Journal of Food Sciences, 24, 110–118. https://doi.org/10.17221/3305-CJFS
  • Madhavi, B., Asaithambi, N., Kumar, A., Maiti, P., Rai, D.C., Kumar Duary, R. (2025). Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake. Sustainable Food Technology, 3, 286-299. https://doi.org/10.1039/D4FB00293H
  • McAllister, B. P., Williams, E., Clarke, K. (2019). A comprehensive review of celiac disease/gluten-sensitive enteropathies. Clinical Reviews in Allergy & Immunology, 57(2), 226-243. https://doi.org/10.1007/s12016-018-8691-2
  • Mohammed, I., Ahmed, A. R., Senge, B. (2014). Effects of chickpea flour on wheat pasting properties and bread making quality. Journal of Food Science and Technology, 51(9), 1902-1910. https://doi.org/10.1007/s13197-012-0733-9
  • Mustafa, R., He, Y., Shim, Y.Y., Reaney, M.J. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International journal of food science & technology, 53(10), 2247–2255. https://doi.org/10.1111/ijfs.13813
  • Náthia-Neves, G., Getachew, A. T., Santana, Á. L., Jacobsen, C. (2025). Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges. Foods, 14(9), 1626. https://doi.org/10.3390/foods14091626
  • Ndovie, P., Nkhata, S. G., Geresomo, N., Fungo, R., Nyau, V., Banda, R., Munthali, J., Chizule, M., Manda, N. (2025). Nutritional, functional, and microbial qualities of legume-based flour blends processed by SMEs in Zambia and Malawi compared to standard Corn-Soy Blend Plus (CSB+): a cross-sectional study. BMC nutrition, 11(1), 49. https://doi.org/10.1186/s40795-025-01034-0
  • Nguyen, T. M. N., Tran, G. B. (2021). Application of chickpeas aquafaba with pre-treatment as egg replacer in cake production. Chemical Engineering Transactions, 89, 7-12. https://doi.org/10.3303/CET2189002
  • Ozcan, I., Ozyigit, E., Erkoc, S., Tavman, S., Kumcuoglu, S. (2023). Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute, Journal of Food Engineering, 344, 111388. https://doi.org/10.1016/j.jfoodeng.2022.111388
  • Pinel, P., Emmambux, M. N., Bourlieu, C., Micard, V. (2025). Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Critical Reviews in Food Science and Nutrition, 65(2), 207-242. https://doi.org/10.1080/10408398.2023.2271952
  • Shevkani, K., Sharma, P., Singh, B., Kaur, A., Singh, N. (2024). Structural, techno‐functional and nutraceutical properties of lentil proteins–a concise review. International Journal of Food Science & Technology, 59(10), 6875-6884. https://doi.org/10.1111/ijfs.17491
  • Thomas-Meda, A., Vela-Gutiérrez, G., Tavano, O. L., Tacias-Pascacio, V. G. (2023). Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste. Biotecnia, 25(2), 23-29.
  • Yazici, G.N., Ozer, M.S. (2021). A review of egg replacement in cake production: Effects on batter and cake properties. Trends in Food Science & Technology, 111, 346–359. https://doi.org/10.1016/j.tifs.2021.02.071
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Burcu Sarı Gençağ 0000-0002-2847-297X

Ezgi Demir Özer 0000-0002-3525-5172

Cem Okan Özer 0000-0002-2030-1412

Elif Kütahneci 0000-0003-2241-5787

Proje Numarası KÜN.2024-BAGP-010
Gönderilme Tarihi 9 Eylül 2025
Kabul Tarihi 17 Ocak 2026
Yayımlanma Tarihi 3 Mart 2026
DOI https://doi.org/10.17780/ksujes.1780561
IZ https://izlik.org/JA82HJ32YD
Yayımlandığı Sayı Yıl 2026 Cilt: 29 Sayı: 1

Kaynak Göster

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