Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
Manwinder Kaur Sidhu, Fengzhi Lyu, Thomas Patrick Sharkie, Said Ajlouni, Chaminda Senaka Ranadheera
Foods
Abstract
In the present study, probiotic yogurt with <i>Lactobacillus acidophilus</i> LA5 and <i>Bifidobacterium</i> BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% <i>w/v</i>). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10<sup>6</sup> CFU/g) in all yogurt types. Although there was no significant (<i>p</i> > 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
probiotic yogurt maintain viable count above the minimum therapeutic level (10^6 CFU/g)
“During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10^6 CFU/g) in all yogurt types.”
chickpea flour enhance water holding capacity and susceptibility to syneresis
“Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour.”
chickpea flour improve viability of probiotics in the presence of gastric and intestinal juices
“Although there was no significant (p > 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 pro...”