Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

Abstract

Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted fermentation on chickpea-based beverages’ nutritive and sensory components. Proximate, phytochemical, and microstructural data were examined to evaluate the effectiveness of the processing techniques. The processed samples demonstrated significantly higher (p < 0.05) nutritional and sensory outcomes compared to the unfermented sample. The unfermented sample had a total phytochemical level of 55.41 g/mL, whereas the fermented and ultrasound-assisted fermented samples had phytochemical contents of 66.71 and 64.51 µg/mL, respectively. With values of 8.37 ± 0.11 and 7.21 ± 0.06, respectively, on a 9-point hedonic scale, the sensory evaluation revealed that the traditionally fermented sample had a greater acceptability rate than the ultrasound-treated sample. The presence of organic acids in the final product was shown to be significantly impacted by fermentation, with propanoic having the highest concentrations of 1.79 ± 3 × 10−5a, 5.56 ± 2 × 10−5b, and 3.50 ± 0.00344c mg/mL for the unfermented, fermented, and ultrasound-assisted fermented beverages, respectively. According to these results, using ultrasound-assisted fermentation with reduced fermentation time can improve chickpea-based beverages’ nutritional and functional benefits.

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

“…During fermentation, notable alterations take place in the structure of chickpea proteins. Fermentation is a microbial process wherein microorganisms, like bacteria or yeast, convert organic compounds under controlled conditions [126]. Tese changes in protein structure contribute to the development of unique favors, textures, and nutritional properties in fermented chickpea products.…”

Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology

“…These optimal conditions were a solid content (A) of 16%, an inoculum size (B) of 3%, a fermentation duration (C) of 16 h, and a controlled temperature (D) set at 44.5 • C. Fermentation was performed in an optical shaker at 200 rpm. In our previous paper [27], a graphical illustration of this process is available.…”

“…Phytochemical testing was conducted according to Refs. [25,27] with some modifications. Quickly, 2 g of the chickpea sample was weighed into a 10 mL centrifuge tube containing 5 mL of 70% methanol solution, oscillated and mixed, ultrasonicated for 30 min, and centrifuged.…”

“…Ref. [27] compares the unfermented, fermented, and ultrasound-assisted fermented chickpea beverage (UAFCB) samples. The results shown in Supplementary Table S2 indicate that total polyphenol derivative content was high compared with the other phytochemicals.…”

“…Ref. [27] provides a comparative analysis of the unfermented, fermented, and ultrasound-assisted fermented chickpea beverage (UAFCB) samples.…”