Evaluation of Plant-Based Egg Substitutes in Vegan Muffins: Functional, Structural, and Nutritional Characterization.

ABSTRACT: As demand for plant-based bakery products rises, suitable egg substitutes are needed to preserve product quality. This study evaluated the functional, nutritional, and sensory effects of plant-based egg substitutes in vegan muffins, focusing on texture, rheology, nutrition, antioxidants, amino acids, and storage. To address this, muffins were prepared by replacing eggs with chickpea aquafaba, chia gel, flaxseed gel, psyllium husk, ripe banana, and soapwort extract, and each formulation was systematically characterized. Rheological analysis showed that banana and chia gel improved viscoelastic behavior, while soapwort enhanced foaming capacity. Hardness varied between 1266.15 gf in soapwort muffins and 2735.73 gf in chia muffins (p < 0.05). Compositional analysis showed that protein

SUBMITTER: Topaloglu Gunan K 

PROVIDER: S-EPMC12428069 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature