Psyllium and its role in improving rheology and structural properties of aquafaba cakes.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-22 DOI:10.1002/jsfa.70134

Elif Gokcen Ates, Gökcem Tonyalı Karslı, Ozcan Dilara Ozcan, Emin Burçin Özvural, Mecit H Oztop

{"title":"Psyllium and its role in improving rheology and structural properties of aquafaba cakes.","authors":"Elif Gokcen Ates, Gökcem Tonyalı Karslı, Ozcan Dilara Ozcan, Emin Burçin Özvural, Mecit H Oztop","doi":"10.1002/jsfa.70134","DOIUrl":null,"url":null,"abstract":"Background: The demand for vegan and gluten-free baked goods is increasing due to allergen concerns and plant-based diets. This study evaluates the formulation of a vegan, gluten-free cake using aquafaba powder as an egg replacer, psyllium powder as a binding agent, and rice flour as the primary structural ingredient. The performance of these ingredients was compared to egg-based controls.Results: Aquafaba (0.5 and 1.0 g) and psyllium (0.1-0.5 g) levels were analyzed for their effects on batter properties and cake quality. Characterization included cake volume, baking loss, moisture content, water activity, rheology, and texture analysis. Intermediate psyllium levels resulted in the highest cake height and a uniform crumb structure, comparable to egg-based cakes. Increasing psyllium improved viscosity and stability, enhancing air retention during baking. Cakes with higher psyllium levels exhibited reduced baking loss and improved moisture retention. The combination of aquafaba and psyllium produced cakes with structural and textural properties similar to egg-based formulations, making them effective alternatives. However, excessive psyllium (0.4 and 0.5 g) led to a denser texture.Conclusion: Psyllium powder, combined with aquafaba, serves as a viable egg alternative in vegan and gluten-free cakes, providing comparable structure, moisture retention, and texture. Optimizing psyllium levels is essential to achieving desirable cake properties. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70134","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: The demand for vegan and gluten-free baked goods is increasing due to allergen concerns and plant-based diets. This study evaluates the formulation of a vegan, gluten-free cake using aquafaba powder as an egg replacer, psyllium powder as a binding agent, and rice flour as the primary structural ingredient. The performance of these ingredients was compared to egg-based controls.

Results: Aquafaba (0.5 and 1.0 g) and psyllium (0.1-0.5 g) levels were analyzed for their effects on batter properties and cake quality. Characterization included cake volume, baking loss, moisture content, water activity, rheology, and texture analysis. Intermediate psyllium levels resulted in the highest cake height and a uniform crumb structure, comparable to egg-based cakes. Increasing psyllium improved viscosity and stability, enhancing air retention during baking. Cakes with higher psyllium levels exhibited reduced baking loss and improved moisture retention. The combination of aquafaba and psyllium produced cakes with structural and textural properties similar to egg-based formulations, making them effective alternatives. However, excessive psyllium (0.4 and 0.5 g) led to a denser texture.

Conclusion: Psyllium powder, combined with aquafaba, serves as a viable egg alternative in vegan and gluten-free cakes, providing comparable structure, moisture retention, and texture. Optimizing psyllium levels is essential to achieving desirable cake properties. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

车前草及其在改善水龙巴饼流变学和结构特性中的作用。

背景：由于对过敏原和植物性饮食的担忧，对素食和无麸质烘焙食品的需求正在增加。本研究评估了一种素食，无麸质蛋糕的配方，使用水藻粉作为鸡蛋替代品，车前草粉作为粘合剂，米粉作为主要结构成分。将这些成分的性能与以鸡蛋为基础的对照进行比较。结果：分析了水龙巴（0.5、1.0 g）和车前草（0.1 ~ 0.5 g）对面糊性能和蛋糕品质的影响。表征包括饼体积，烘焙损失，水分含量，水活度，流变学和质地分析。中等水平的车前草导致了最高的蛋糕高度和均匀的面包屑结构，与鸡蛋蛋糕相当。增加车前草可改善粘度和稳定性，提高烘烤过程中的空气保持性。车前草含量较高的蛋糕表现出烘烤损失减少和保湿性提高。水龙花和车前草的结合产生的蛋糕具有类似于鸡蛋配方的结构和质地特性，使其成为有效的替代品。然而，过量的车前草（0.4和0.5 g）导致质地更致密。结论：车前草粉与aquafaba相结合，可作为素食和无麸质蛋糕中可行的鸡蛋替代品，具有相似的结构、保湿性和质地。优化车前草水平是实现理想的蛋糕性能的必要条件。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.