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 content varied between 5.24 and 8.54 g/100 g, whereas psyllium and flaxseed significantly increased dietary fiber levels (1.50 g/100 g; p < 0.05). Chia and psyllium also enhanced the total phenolic content and antioxidant bioaccessibility. While the plant-based muffins showed lower levels of essential amino acids, they contained sufficient amounts of arginine and glutamic acid. Sensory scores ranged between 6.00 and 8.50, with banana muffins closest to the control. Principal component analysis highlighted ingredient-specific differences. These findings support the use of plant-based ingredients as functional egg replacements in vegan muffin formulations.