Sensory evaluation and general acceptability of Aquafaba as egg replacer in vanilla cupcakes
Date
8-2022
Degree
Bachelor of Science in Nutrition
College
College of Human Ecology (CHE)
Adviser/Committee Chair
Marites G. Yee
Abstract
The rising trend of vegetarian food has led to the use of plant proteins as an alternative to animal-based proteins such as eggs in food systems for consumers with a vegetarian diet or those with an egg allergy to fulfill their body nutrition requirements. In this study, the cooking liquid of chickpea (Cicer arietinum) and yellow pea (Lathyrus aphaca), known as aquafaba, was used as an egg replacer in cupcake production. Aquafaba was prepared by cooking the legumes for 60 min at a 1:4 water-to-legume ratio in a pressure cooker. Three cupcake samples have been developed: a traditional cupcake with egg, chickpea aquafaba as an egg replacer, and yellow pea aquafaba as an egg replacer. Sensory evaluation and preference test revealed that aquafaba from chickpeas and yellow peas were acceptable as egg replacers in this vanilla cupcake production.
Language
English
LC Subject
Aquafaba, Cupcake, Chickpea water, Yellow pea water, Egg, Egg replacer
Location
UPLB College of Human Ecology (CHE)
Recommended Citation
Deliarte, Hanah Mariz A., "Sensory evaluation and general acceptability of Aquafaba as egg replacer in vanilla cupcakes" (2022). Undergraduate Theses. 9286.
https://www.ukdr.uplb.edu.ph/etd-undergrad/9286
Document Type
Thesis