Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

In the present study, probiotic yogurt with LA5 and BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% ). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10 CFU/g) in all yogurt types. Although there was no sig...

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Bibliographic Details
Published in:Foods 2020-08, Vol.9 (9), p.1144
Main Authors: Kaur Sidhu, Manwinder, Lyu, Fengzhi, Sharkie, Thomas Patrick, Ajlouni, Said, Ranadheera, Chaminda Senaka
Format: Article
Language:English
Subjects:
Bacteria
Bile
Chemical properties
Chick peas
chickpea flour
Chickpeas
Cold storage
Consumption
dairy
Flour
Food
Food science
Gastric juice
Immune system
Intestine
lactic acid bacteria
Legumes
Manufacturers
Microorganisms
Milk
Physicochemical properties
Physiological aspects
Prebiotics
Probiotics
Proteins
Syneresis
Yogurt
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Summary:In the present study, probiotic yogurt with LA5 and BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% ). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10 CFU/g) in all yogurt types. Although there was no significant ( > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9091144