Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis
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DOI: 10.3390/foods11162484
Abstract: This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ±… read more here.
Keywords: chickpea aquafaba; cake; aquafaba based; based emulsions ... See more keywords