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Yoghurt-type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties


Yoghurt-type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties



International Journal of Dairy Technology 72(2): 266-274



ISSN/ISBN: 1364-727X

DOI: 10.1111/1471-0307.12581

The objective of this study was to determine the evolution of physicochemical and flow properties of a yoghurt-type beverage partially replaced with a chickpea extract over a period of 22 days. From two chickpea extracts, Blanco Noroeste was selected for its higher protein content. Six yoghurt-type formulations were prepared, stored at 4 degrees C and analysed on days 1, 8, 15 and 22. pH was 4.24-4.75, while brightness was 81.7-94.5. Flow properties of the yoghurt-type exhibited a non-Newtonian behaviour. From three formulations that underwent sensory evaluation, the 30:70 mix obtained the highest acceptation. This yoghurt-type beverage exhibited characteristics similar to natural yoghurt.

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Accession: 070918688

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