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

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

Etik Beyan

Eser için her hangi bir etik kurul kararına gerek bulunmamaktadır.

Teşekkür

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

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

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

Yayımlanma Tarihi

3 Mart 2026

Gönderilme Tarihi

9 Eylül 2025

Kabul Tarihi

17 Ocak 2026

Yayımlandığı Sayı

Yıl 2026 Cilt: 29 Sayı: 1

DOI

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

IZ

https://izlik.org/JA82HJ32YD

Kaynak Göster

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