Effects of Fermentation Temperature and Time on Chickpea-Initiated Sourdough Production

• DOI: 10.15316/sjafs.2024.008
• Publication Date: 2024-05-03T10:41:40Z
• Authors: Nazlı Şahin; Raziye Durmaz; Mehmet Koyuncu; Abdulvahit Sayaslan
• Keywords: Fermantasyon Teknolojisi; Fermentation Technology; Sourdough;fermentation conditions;fermented-chickpea liquor;chickpea yeast;lactic acid bacteria

Chickpea is a nutritious staple pulse with numerous consumption patterns. It also used in bakery products, especially bread, chickpea flour, fermented-chickpea liquor (FCL), and yeast (FCL-fermented sourdough) various countries. However, large variation exists the traditional fermentation of FCL (CY). In this study, parameters (cracked-chickpea size, water-chickpea ratio, temperature, time) for production CY were sequentially optimized through separate RSM designs. Therefore, study aimed to optimise conditions preparing both CY. First, time, particle ratio determined be 40°C, 26 h, 2-6 mm, 4:1 respectively. Secondly, process (fermentation temperature using 38°C 9 h. The validation studies proved no statistical difference (p>0.05) between RSM-model predicted experimental responses. At conditions, had pH values 4.44 4.31 LAB counts 9.87 9.08 log cfu/g. optimum are somewhat comparable those commonly employed preparations Such optimization could lead better utilization food industry improved consumer health outcomes.