Chickpea aquafaba has the potential to substitute egg white in cake, but more must be understood about what affects its functionality. The effect of cooking method (pressure-cooked versus boiled) and water:chickpea ratio on solubility, viscosity, protein content, and protein profile of aquafaba was evaluated. In addition, the influence of cooking method, ratio, and pH on functionality was determined. Foaming capacity/stability and emulsifying activity/stability index were significantly affected by pH, while the ratio was not significant. Pressure-cooked and boiled samples at a 3:1 ratio at pH 5 were selected and addition of hydrocolloid’s (xanthan and hydroxypropyl methylcellulose) effects on foam overrun/texture and liquid drainage was assessed. Lastly, their influence on cake texture, color, and crumb structure was compared to egg white. While hydrocolloid addition improved pressure-cooked samples foam properties, there was virtually no significant differences in cakes made with boiled and pressure-cooked aquafaba with different types and levels of hydrocolloid.
