Physicochemical analysis demonstrates that chickpea protein enhances water-holding capacity and viscosity in low-fat yogurt, highlighting its potential for functional dairy products.
In this work, the effect of concentration of chickpea protein and time fermentation on the properties of low-fat yogurt was evaluated. The results show that the concentration of chickpea protein affected the water-holding capacity of the yogurt but had no significant effect on acidity values; however, the time of fermentation affected de acidity. In the other hand, both parameters, concentration of protein and time of fermentation, showed significant effects on viscosity of the yogurt, but the factor that had a greater effect on the viscosity was the protein concentration. The results of the sensory properties demonstrated that there was no significant difference in overall acceptability of the different yogurt treatments. These results demonstrated that chickpea protein has a good potency as a source to produce functional dairy foods.
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Cauich et al. (2024) studied this question.
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