CHICKPEA AQUAFABA BASED EMULSIONS AS A TRANS AND SATURATED FAT REPLACER: STUDY CASE IN POUND CAKE

Aquafaba is a liquid residue from cooked pulses rich in protein and carbohydrate. This study evaluated the potential of chickpea aquafaba (CA) as a plant-based emulsifier. CA-based emulsions (CABE) were produced and evaluated in terms of droplet size, microscopy, rheological properties, and oil loss. CABEs were then tested as a substitute for palm oil (PO) in a cake recipe in terms of impact on cake properties and sensory evaluation. In short, a potential cheap and easy-to-prepare substitute for saturated and trans fats was developed, in addition to the use of an often-wasted by-product and its conversion into a food ingredient.