ArticleFoods (Basel, Switzerland)2025
Aquafaba Hydrolysates as Functional Ingredients in Muffin Cakes: Effects on Physicochemical Properties, Quality Attributes, and Antioxidant Activity.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Aquafaba, a legume cooking water typically discarded as waste, represents a sustainable and plant-based protein source with promising functional applications. In this study, aquafaba hydrolysates were produced by enzymatic treatment with flavourzyme and savinase, yielding two products with distinct degrees of hydrolysis (DH: ~10% and ~29%). Aquafaba hydrolysates obtained using flavourzyme (AFHs) and savinase (ASHs), together with aquafaba isolate (AI), were incorporated into muffin cakes as partial flour substitutes (5%). The addition of hydrolysates significantly influenced cake quality parameters, particularly antioxidant capacity and textural attributes. Enzymatic hydrolysis, particularly with savinase, produced the most pronounced functional improvements. Technologically, ASHs supplementation significantly enhanced cake expansion, with specific volume values (2.23 mL/g) nearly doubling compared to the control (1.04 mL/g). Crust color was markedly altered, with
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