Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.

Spent coffee grounds (SCG) represent an environmental problem, although their composition makes them an interesting, re‐valuable product to be incorporated in food. In this work, texture characteristics, proximate composition, total phenolic compounds (TPCs) content, and antioxidant activity were evaluated in cookies added with SCG (0.0, 10.0, 17.5 and 25.0 g/100 g). Intensity of specific sensory characteristics in cookies added with SCG was evaluated by 131 consumers using the just‐about‐right scale. Texture characteristics were not affected by SCG content. Crude fiber, fat, ash and TPC content increased with the increment of SCG in cookies (p < .01). All the cookies added with SCG were pleasant for consumers, although cookies with 17.5 g SCG /100 g were preferred (p < .05). Intensity of coffee flavor and granulosity seemed to determine its acceptance. Adding 17.5 and 25.0 g SCG/100 g in cookies allows to obtain a product acceptable for consumers, considered as dietary fiber source. Practical applications Spent coffee grounds (SCG) are considered an underutilized by‐product by its high content of fiber and presence of antioxidant compounds. During development of functional foods, it is recommendable that the product shows an attractive composition, but also enjoyable sensory characteristics, which make it acceptable for consumers. Inclusion of SCG in cookies is a viable alternative for adding value to this by‐product, reducing waste, and, at the same time, obtaining an interesting, functional food.

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 °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.

Considering the nutritional and functional characteristics of chickpea, flours of two varieties of chickpea ("Blanco Noroeste" and "Costa 2004") were prepared to know the effect of cooking. Thus the objective of this study was to compare their physicochemical and functional properties in both, raw and cooked flours. Physical properties of the grain, for the two varieties were similar, whereas the physicochemical and functional properties of the flours exhibited differences as a function of the variety and the processing. The chickpea cooked flours showed lower lightness and higher redness and yellowness with respect to raw flours. The proximal composition of cooked flours presented significant differences in fat (5.98% -6.09%) and moisture contents (0.48% -0.54%) with respect to raw flours. The particle size distribution determined for the raw and cooked flours samples, indicated a unimodal behavior with a wide distribution. The water absorption capacity and oil capacity showed significant difference among flour varieties. For pasting properties, a higher viscosity was measured for Costa 2004 (380 cP) and Blanco Noroeste (272 cP) raw flours, raw flour exhibited better pasting properties than cooked flours.

Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.