Investigation of the Effects of Aquafaba Used Egg Replacers on Pancake Batter and Meringue Foam Rheology and Products Properties.

Authors

Esra Özyiğit, Selen Erkoç, İpek Özcan, Seher Kumcuoglu, Şebnem Tavman

Published in

Food science & nutrition. Volume 14. Issue 10. Pages e72392. Epub Oct 17, 2026.

Abstract

In this study, the effects of adding aquafaba as an egg white substitute on the rheological properties and some quality characteristics (texture, color, SEM) of pancake and meringue samples were investigated. Aquafaba was added to pancake and meringue formulations at different ratios (50%, 100%) instead of egg white. The rheological properties of pancake and meringue batter samples were determined by using the parameters (η'_L , η'_M, G'_L , G'_M, e ₃, e ₁, v ₃, v ₁) of Large Amplitude Oscillatory Shear (LAOS) analysis. The Lissajous curves showed that substituting aquafaba for egg white reduces stress values. The structure of samples was affected by aquafaba; dissipated and stored energy were decreased as a result. According to LAOS parameters, the nonlinear behavior of the pancake and meringue samples was strain stiffening. The properties of pancake and meringue samples were shear thinning and shear thickening from the viscous perspective, respectively. It was found that the hardness values of pancakes and meringue samples decreased by using aquafaba (p < 0.05). According to SEM, the porosity of the pancake samples decreased, and the meringue samples showed a more layered and fragile structure with the increase in the substitution ratio.

PMID:
42893012
Bibliographic data and abstract were imported from PubMed on 18 Oct 2026.

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