Effect of Aquafaba and Almond Milk on the Quality of Gluten-Free Vegan Pancakes: Nutritional and Sensory Evaluation.

ABSTRACT: The rising prevalence of celiac disease, gluten sensitivity, and vegan dietary preferences has increased the demand for gluten-free and plant-based foods. This study investigates the potential of aquafaba, a chickpea cooking by-product, as an egg substitute, combined with almond, coconut, and buckwheat flours to develop gluten-free vegan pancake formulations. Aquafaba was optimized for foaming and emulsifying properties under specific conditions (30 min cooking at 70-80 kPa, 110-115 °C, with a 1:1 chickpea-to-water ratio). Four pancake formulations, including gluten containing pancake (GCP), gluten-containing vegan (GCVP) gluten-free pancake (GFP) and gluten-free vegan pancake (GFVP) were evaluated for physicochemical, nutritional, sensory, and textural properties. The GFVP formulation, co

SUBMITTER: Tan G 

PROVIDER: S-EPMC11846757 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature