Aquasoya as a novel foaming ingredient for egg-free vegan macarons

Abstract

Increasing demand for sustainable, plant-based alternatives has led to growing interest in replacing animal-based and high-calorie ingredients such as egg whites (EWs) and sugar. This study evaluates the potential of aquasoya (AS), a soybean processing upcycled-product, as a substitute for EW, and that of erythritol, xylitol, and allulose as sugar alternatives in plant-based macarons. AS-based meringues with erythritol (ASE) and xylitol (ASX) achieved foaming capacities of 85.6% and 83.4%, respectively, only slightly lower than that of EW-based meringues (90.2%). Scanning electron and optical microscopies imaging revealed that the lamella of ASE were thickest (7.56 mu m), which may enhance foam stability; while those of AS-based meringues with sugar were thinnest (4.16 mu m). The bubbles size in ASE and ASX were smaller (0.0224 and 0.0236 mu m2, respectively) and more uniform than those in ASS (0.1202 mu m2), indicating structural instability. In preliminary consumer acceptance test, ASE scored high in colour, softness, and uniform pore distribution, with an overall consumer preference similar to that of EW. These findings highlight the potential of AS combined with erythritol or xylitol to achieve foaming stability and a texture similar to those of egg-based meringues, offering a promising plant-based alternative for vegan macarons.