Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations

This study evaluated the effect of adding chickpea flour to milk-based formulations on physicochemical parameters, the survival, and viability of potentially probiotic microorganisms. Four formulations were prepared using skimmed milk (10%) and sucrose (10%), each containing Lactobacillus plantarum S180.7 (CF1) or L. plantarum SBR64.7 (CF2), with or without 4.5% chickpea flour (TF1 and TF2). Composition, physicochemical properties, total phenolic content, antioxidant activity, and bacterial viability were assessed during 24 hours of fermentation and 28 days of storage at 4°C. Formulations with chickpea flour exhibited a greater pH decrease (ΔpH, 24–0 h: TF1 = –1.81 and TF2 = –1.38) than controls (CF1 = –0.58 and CF2 = –0.52), along with higher titratable acidity after 6 and 9 hours, respectively. Chickpea flour enhanced bacterial growth, reaching 8 Log CFU/mL, and increased phenolic content without affecting antioxidant potential. Viability remained stable and higher than controls, confirming improved probiotic stability in milk-based formulations.