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

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...