Evaluating the potential of an innovative biscuit developed using chickpea aquafaba for the nutritional aid of vegan and egg allergy individuals

Objective: With the increasing interest in plant-based nutrition, the development of alternative products to animal components has gained importance. This study aimed to determine the feasibility of using chickpea boiling water (aquafaba) as an alternative to egg white in biscuit production. Material and Methods: Biscuits produced using aquafaba were compared with control biscuits containing egg white in terms of physical (diameter, thickness, spreading ratio, foam capacity and stability), chemical (color, pH, moisture, protein, fat, ash, TPA and HMF), and sensory properties. Results: Aquafaba-containing biscuits maintained their thickness approximately 0.2 mm better than the control in terms of spreading ratio. The foam capacity of aquafaba was found to be 10 mL, and foam stability was 2.08% higher. The pH value of aquafaba-containing biscuits was 0.46 units, and the moisture content was 2.42% lower than the control. While no significant difference was found between the groups in fat content, HMF values were measured as 6.65 ppm and 6.81 ppm in aquafaba-containing and control samples, respectively. The carbohydrate content was 77.84% in the aquafaba group and 77.03% in the control group; energy values were calculated as 479.81 kcal and 478.52 kcal, respectively. Although the protein content was found to be 1.05% lower in aquafaba biscuits, the aquafaba biscuits received higher scores in sensory analyses. Conclusion: It was determined that aquafaba can be successfully used in place of egg whites in biscuit production, positively affecting the physical and sensory qualities of the product; and that it offers a quality alternative for vegan and egg allergy-prone consumers