Potentials of soybean aquafaba as viable whole egg substitute in cupcakes

Arum, C. and Asogwa, I. S. and Aniagor, E. N. and Eze, C. M. (2025) Potentials of soybean aquafaba as viable whole egg substitute in cupcakes. International Food Research Journal (Malaysia), 32 (2). pp. 475-488. ISSN 2231 7546

The present work investigated the potential of soybean aquafaba as a viable egg substitute in cupcakes. Soybean seeds were soaked for 16 h, and then cooked at a 1:4 bean-to-water ratio for 4 h at 98°C. The resulting aquafaba was used to produce cupcake samples with varying aquafaba-to-egg substitution levels (0, 25, 50, 75, and 100%), and the quality properties of the cakes were evaluated. Significant differences (p < 0.05) were observed in the proximate composition of the cake samples. Moisture content ranged from 10.03% to 12.33%, while protein content varied from 4.03% to 6.33%. Higher egg substitution levels increased baking loss and crust colour properties, but decreased specific volume. Significant differences (p < 0.05) were also noted in cake texture, with hardness, resilience, springiness, cohesiveness, chewiness, and gumminess decreasing as egg substitution increased. Sensory evaluation revealed a decrease in overall acceptability with increased egg substitution. However, fluffiness and aftertaste improved significantly (p < 0.05) at higher substitution levels. The sample with a 25% egg substitution rate was the most accepted, having a higher overall acceptability value (7.85) than the control sample (7.75). Aquafaba substitution significantly increased (p < 0.05) moisture content and water activity over storage time. The total viable microbial count increased during storage for all samples, but the 100% egg-substituted cake exhibited the lowest microbial growth. In conclusion, soybean aquafaba could serve as an effective egg substitute in cupcakes at all tested levels, with the 75% substitution level being the most acceptable.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(02)%202025/12%20-...

Abstract

The present work investigated the potential of soybean aquafaba as a viable egg substitute in cupcakes. Soybean seeds were soaked for 16 h, and then cooked at a 1:4 bean-to-water ratio for 4 h at 98°C. The resulting aquafaba was used to produce cupcake samples with varying aquafaba-to-egg substitution levels (0, 25, 50, 75, and 100%), and the quality properties of the cakes were evaluated. Significant differences (p < 0.05) were observed in the proximate composition of the cake samples. Moisture content ranged from 10.03% to 12.33%, while protein content varied from 4.03% to 6.33%. Higher egg substitution levels increased baking loss and crust colour properties, but decreased specific volume. Significant differences (p < 0.05) were also noted in cake texture, with hardness, resilience, springiness, cohesiveness, chewiness, and gumminess decreasing as egg substitution increased. Sensory evaluation revealed a decrease in overall acceptability with increased egg substitution. However, fluffiness and aftertaste improved significantly (p < 0.05) at higher substitution levels. The sample with a 25% egg substitution rate was the most accepted, having a higher overall acceptability value (7.85) than the control sample (7.75). Aquafaba substitution significantly increased (p < 0.05) moisture content and water activity over storage time. The total viable microbial count increased during storage for all samples, but the 100% egg-substituted cake exhibited the lowest microbial growth. In conclusion, soybean aquafaba could serve as an effective egg substitute in cupcakes at all tested levels, with the 75% substitution level being the most acceptable.

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Item Type:	Article
AGROVOC Term:	soybeans
AGROVOC Term:	eggs
AGROVOC Term:	baking
AGROVOC Term:	food processing
AGROVOC Term:	food additives
AGROVOC Term:	texture
AGROVOC Term:	moisture content
AGROVOC Term:	protein content
AGROVOC Term:	specific volume anomalies
AGROVOC Term:	water activity
Geographical Term:	Nigeria
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	26 May 2026 07:21
Last Modified:	26 May 2026 07:21
URI:	http://webagris.upm.edu.my/id/eprint/25330

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