Effect of hydrocolloid addition on cake prepared with aquafaba as egg substitute

Abstract

Pressure-cooked or boiled chickpea aquafaba (prepared at a 3:1 water to seed cooking ratio and adjusted to pH 5) was used in place of egg white in a hi-ratio cake. Xanthan gum or hydroxypropyl-methylcellulose was added at 0%, 0.2%, 0.4% and 0.6% to increase the air volume fraction in foams and their stability. Cake and crumb appearance, moisture, texture and colour were evaluated. Gum type and level significantly affected the shape and crumb hardness. The most pronounced change was induced by the lowest hydroxypropylmethylcellulose level, which prevented collapsed cake centres. In cake with pressure-cooked aquafaba, 0.2% hydroxypropylmethylcellulose raised the volume index to a comparable level as egg white cake. Xanthan gum, on the other hand, did not lead to a desirable crumb structure or cake shape. Our results suggest that at optimum addition levels, certain gums in combination with aquafaba can assume some of egg whites' functional roles in cakes.