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
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
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DOI: 10.3390/foods12040902
Abstract: Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth,… read more here.
Keywords: chickpea aquafaba; egg; aquafaba; properties pedrosillano ... See more keywords