Effect of processing methods on foam properties and application of lima bean (<i>Phaseolus lunatus</i>L.) aquafaba in eggless cupcakes
Thi Minh Nguyet Nguyen, Thi Minh Nguyet Nguyen, Thanh Phương Nguyễn, Thanh Phương Nguyễn, Gia‐Buu Tran, Le Pham Tan Quoc
Abstract
The aims of this study were to determine the effects of several factors on the foam properties of lima bean aquafaba (LBA) and to use LBA in eggless cupcakes. The aquafaba was prepared by different processing methods: cooking, a combination of cooking and microwaving, pressure cooking, annealing, and adding table salt and lime juice. The foaming capacity and foam stability of LBA were optimized at heating for 60 min. In addition, using the LBA for replacement of egg in cupcakes improved the volume, cake density, specific volume, weight loss, and texture. In particular, cupcakes prepared with a mixture of 25% LBA and 75% egg white had similar cohesiveness, springiness, gumminess, and chewiness to those prepared with 100% egg white. However, cupcakes prepared with the LBA mixture had lower hardiness indices as compared to those made with 100% egg white. Our study suggests that LBA is a white egg replacer. Practical applications Nowadays, there is increased demand for plant-based proteins to replace animal-based proteins. During cooking of legume seeds, a viscous liquid, called “aquafaba,” is obtained and usually discarded. In this study, the effect of some cooking methods on the foam properties of lima bean aquafaba (LBA) and application of this aquafaba in eggless cupcakes were investigated. The results from this study prove LBA as a potential egg alternative for eggless cupcake production. This finding may contribute to reduce the burden on husbandry and establish a sustainable food system, especially for consumers suffering egg allergy or for vegan communities.