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Cake batter is a camplen emulsion of air babbles and oil droplets in which the egg plays a key role in foam formation, absorption of air molecules and volume in the cake. However, regular consumption of eggs due to high levels of cholesterol and saturated fatty acids, increases cardiovascular disease and can lead to allergies for some people. Barly aquafaba is a thick liquid obtained form cooking barly, which stabilizes the foam due to significant amounts of active compounds and proteins. The purpose of this study was to investigate the effect of different levels of barly aquafaba (0, 25, 50 and 100%) and xanthan gum (0, 0.25 and 0.5%) as an egg replacer on physical, chemical, rheological and organoleptic properties of oily cake. According to the obtained results, barly aquafaba had an acceptable foaming property due to high protein quality cake samples containing barly aquafaba upto 50% had similar characteristics to control cake samples. However, increasing the replacement of 75 and 100% of eggs with barly aguafaba led to a significant decrease (p<0.05) in physical. Chemical, rheological and sensory properties of eggless cake samples. 0.5% of xanthan gum resulted in improved sensory properties of eggless cake samples, increased moisture content and reduced firmness in the cake samples replaced with 50% barly aquafaba. The results showed that barly aquafaba can be used as a partial replacer for eggs up to 50% while maintaining the sensory, physical and rheological properties if the oily cake.

Keywords: Aquafaba, Barley, Cake, Egg, Xanthan

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