Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach

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dc.authoridYazici, Gamze Nil/0000-0001-9958-9668
dc.contributor.authorYazici, Gamze Nil
dc.contributor.authorTaspinar, Tansu
dc.contributor.authorBinokay, Hulya
dc.contributor.authorDagsuyu, Cansu
dc.contributor.authorKokangul, Ali
dc.contributor.authorOzer, Mehmet Sertac
dc.date.accessioned2025-01-06T17:37:34Z
dc.date.available2025-01-06T17:37:34Z
dc.date.issued2023
dc.description.abstractDue 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.
dc.description.sponsorshipCukurova University Academic Research Projects Unit [FBA-2021-14058]
dc.description.sponsorshipAcknowledgementsThis work is supported by the Cukurova University Academic Research Projects Unit (Grant ID FBA-2021-14058) (Adana, Turkey). The authors are grateful to Dr. Erdal AGCAM for overviewing this paper.
dc.identifier.doi10.1007/s11694-023-02077-2
dc.identifier.endpage5776
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85166440473
dc.identifier.scopusqualityQ1
dc.identifier.startpage5759
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02077-2
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2283
dc.identifier.volume17
dc.identifier.wosWOS:001039887700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectEgg-free
dc.subjectEgg replacer
dc.subjectFree-from food
dc.subjectSustainability
dc.subjectVegan
dc.titleInvestigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approach
dc.typeArticle

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