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    Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach
    (Springer, 2023) Yazici, Gamze Nil; Taspinar, Tansu; Binokay, Hulya; Dagsuyu, Cansu; Kokangul, Ali; Ozer, Mehmet Sertac
    Due to human health problems and concerns (phenylketonuria, egg allergy, cholesterol, avian influenza, etc.), different dietary choices, economical and sustainability-related issues led consumers to use plant-based egg alternatives. Therefore, this study aimed to evaluate the potential of aquafaba, which was provided from four different pulses as kidney bean, chickpea, haricot bean, and black-eyed peas, as an egg replacer in gluten-free (GF) cake production. The highest values of height, volume, volume index, symmetry index, porosity, and cell uniformity were acquired in control cakes made with whole eggs, followed by eggless gluten-free (ESGF) cakes including aquafaba from chickpea (AQ-CP) and black-eyed peas (AQ-BEP). Although all sensorial attributes were lower in ESGF cakes compared to the control, the area where the largest number of panelists would be satisfied in the preference map was between 60 and 80% in all ESGF cakes except from kidney bean aquafaba (AQ-KB) based ones. According to the results of the hybrid multi-criteria decision-making methodology based on the Analytic Hierarchy Process (AHP) and the technique for order of preference by similarity to ideal solution (TOPSIS), the ESGF cakes containing AQ-CP and AQ-BEP were favorable when regarding criteria such as volume, baking loss, color, porosity, and taste, with or without cost.