Research of the possibilites of using legume boilingwater in cake production by determining

With the rapid increase in the world population, the importance given to sustainable food is also increasing. Changes in consumption habits, the search for alternatives to allergenic foods, and changes in financial purchasing power make the use of plantderived proteins widespread in our daily lives. Cake, one of the ready-to-eat bakery products, is a product group that people often prefer in their diets. The egg in the cake formulation is a protein of animal origin and is passed between allergen foods. There are a variety of substitute foods available that can be used in place of eggs. There are studies conducted with soy lecithin and chia as egg substitutes. The juice of canned legumes or boiled legumes is called aquafaba. Recently, studies in which aquafabs are used as egg substitutes have started to increase. In particular, the use of waste canned water and the production of a new plant-based protein make aquafaba attractive. Studies show that aquafaba is produced from white chickpeas. In this study, aquafaba production was carried out from white chickpeas, black chickpeas, white beans and red beans. Foam and emulsion properties of aquafabs at different pH (3,5,7) were investigated. It was observed that foam and emulsion properties gave better results at pH 3 in all aquafaba samples. Foam capacity results at pH 3 were 238.74±28.54%, 231.25±26.52%, 237.50±17%, respectively, in egg, white chickpea aquafaba, black chickpea aquafab, white bean aquafab, and red bean aquafab, respectively. 68, 112.50±17.68%, 125.00±35.36%. Foam stability at pH 3 in egg, white chickpea aquafab, black chickpea aquafab, white bean aquafab, red bean aquafab 90.85±0.76%, 92.43±0.61%, 86.96±3.30%, respectively, 67.71±1.47%, 80.00±7.07%. Emulsion capacity at pH 3 egg, white chickpea aquafab, black chickpea aquafab, white bean aquafab, red bean aquafab 70.29±27.13%, 41.14±11.73%, 65.33%±26.28%, respectively, was measured as 28.94±37.69%, 49.65±9.57%. Emulsion stability was measured as 100%±0.00%, 100.00±0.00%, 100.00±0.00%, 93.47%±9.24%, 79.63±5.88%. Moisture content of white chickpea aquafab, black chickpea aquafab, white bean aquafab, and red bean aquafab at pH 3 95.96±0.49, 96.45±0.39, 96.04±0.16%, 96.28±0.15%, ash content 0.39±0.01%, 0.29±0.00%, 0.57±0.00%, 0.77±0.32%, protein content 17%, It was measured as 75.00±0.05%, 18.38±0.26%, 19.20±0.09%, 17.65±0.52%. Egg substitute cake production was carried out at pH 3. Moisture, ash, protein, oil, color, texture, specific volume, weight loss analyzes and sensory evaluation were performed on the cake samples produced. Moisture values of the cakes produced were respectively control group, white chickpea aquafab cake, black chickpea aquafaba cake, white bean aquafab cake, red bean aquafaba 28.53±0.03%, 21.24±0.41%, 29.34±0.47%, 28.13±0.61%, 29.21±0.21%; ash values 1.31±0.02%, 1.18±0.04%, 1.01±0.09%, 1.13±0.01%, xvii 1.05±0.06%; protein values 9.18±0.03%, 4.80±0.07%, 4.90±0.04%, 4.64±0.01%, 4.11±0.12%; fat values were measured as 18.17±0.95%, 11.66±0.43%, 10.24±2.39%, 13.13±1.40% and 12.50±3.55%. Specific volume control group, white chickpea aquafaba cake, black chickpea aquafaba cake, white bean aquafaba cake, red bean aquafaba cake samples were 1.86±0.05%, 1.73±0.11%, 1.39±0.00%, respectively 0.09±0.00%, 1.10±0.23%, 1.32±0.03%; weight loss was measured as 9.78±6.25%, 12.95±0.40%, 13.33±2.11%, 12.43±0.51%, 18.30±7.11%. In the crust color evaluation of the cakes, the gloss (L*) value was measured as 48.58±4.55 in the cake samples with the highest white bean aquafaba. The inner gloss (L*) value of the cake samples was measured as 74.87±1.36 in the control group. The closest brightness value of the internal structure to the control group was measured as 74.50±3.86 in the white bean aquafaba cake sample. In the texture evaluation of the cake samples, the control group was determined to have the hardest structure, and the sample group with the hardest structure after the control group was the white bean aquafaba cake sample. There was no statistically significant difference between the flexibility of the samples. The control group has the highest chewiness value and the sample group with aquafaba red bean comes after the control group. In the texture evaluation, the black chickpea aquafaba sample group had the highest durability. In sensory evaluation, the control group had the highest taste in color, texture, flavor and odor evaluation, and the white chickpea aquafaba cake samples had the highest appreciation in appearance and general appreciation criteria. In the study, it has been seen that it is possible to waste management in canned legumes, to develop different vegetable protein sources, and to evaluate different legume aquafabs as egg substitutes.