出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：This study was aimed at evaluation of effects of ball-milled roasted chickpea (RC) powder on physicochemical, rheological and sensorial properties of yogurt supplemented with RC levels of 1 (RCY1), 2 (RCY2), 3 (RCY3), 4 (RCY4), and 5 g/100 mL (RCY5). Results showed a gradual decline in the pH of pre-inoculated samples with corresponding increases in powder concentration from 1 to 5 g/ 100 mL. Degrees of lightness and yellowness increased in supplemented samples as compared to control (RCY0). Higher firmness was exhibited by RCY3 and RCY5 samples in the range of 59.39-78.56 g. RCY3 showed the highest consistency value (1480.214 g/s). Overall, the syneresis was significantly lower (p<0.05) in supplemented samples as compared to control. The addition levels of more than 3% RC resulted in smoother and more gradual dispersive patterns of particles, and RCY4 showed the most prominent polydispersity and resembled RCY5. Comparatively, supplemented samples exhibited a significantly lower degree of shear-thinning as compared to control samples. RCY5 showed the maximum texture score among all supplemented samples, and supplemented samples showed comparable sensory attributes to those of control samples. It was evident from this study that RC powder can be employed as a functional food ingredient in yogurt production.
