Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

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 ± 0.01), density (1.02 g mL<sup>−1</sup> ± 0.01), color, total soluble solids (6.3 ± 0.2 °Bx...

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Bibliographic Details
Main Authors: Graziele Grossi Bovi Karatay, Ana Paula Rebellato, Caroline Joy Steel, Miriam Dupas Hubinger
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
pulses
saturated fat alternatives
bakery products
reformulation
Online Access:https://www.mdpi.com/2304-8158/11/16/2484

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