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

• DOI: 10.1111/1471-0307.12581
• Publication Date: 2019-01-31T13:45:13Z
• Authors: Victoria Guadalup...; Jorge Fernando Vé...
• Keywords: Flow properties

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