Application of Green Pea Aquafaba in Angel Food Cupcakes

Tan, Jet Sin (2024) Application of Green Pea Aquafaba in Angel Food Cupcakes. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

This study explores the application of green pea aquafaba (GPA) as a plant-based alternative to egg whites (EW) in the production of angel food cupcakes. The primary objective was to evaluate the impact of cooking time of 20, 40 and 60 min on the foaming properties, physicochemical properties, and protein content of GPA at (p < 0.05). Additionally, the research aimed to assess the influence of varying concentrations of GPA of 25%, 50%, 75% and 100% as an egg white substitute on the physicochemical properties, proximate composition and sensory properties (acceptance, and preference level) of angel food cupcakes and compared with the control cupcakes made from egg whites. Results showed that cooking time significantly affected (p < 0.05) the foaming capacity and stability, pH, density, colour and viscosity of GPA. The increased of cooking time improved the protein content and foaming properties of aquafaba. The cooking time of 60 min was determined as the best cooking time which produced GPA with the highest protein content at 4.31%, foaming capacity at 392% and foaming stability of 99.05% after 40 min and 97.69% after 60 min. Five different types of angel food cupcakes samples were evaluated with the 75% EW and 25% GPA angel food cupcakes had the higher crude fiber content of 1.25%, ash content of 1.51%, moisture content of 26.05%, crude fat content of 0.1%, but lower crust colour (45.43 of L*, 11.83 of a* and 24.53 of b*), hardness of 471.59 g, protein content of 10.63%, carbohydrate content of 60.46% than the 100% EW control cupcakes. The 75% EW and 25% GPA angel food cupcakes had the highest appearance score of 7.83, aroma score of 7.60, texture score of 7.83, and overall acceptance of 7.83, and was preferred mostly by 50% of the panellists. Overall, this study explored a plant-based source of green pea aquafaba as a potential alternative to egg white substitute in angel food cupcakes production, which may serve as a viable option for individuals with egg allergies or dietary restrictions