Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

Abstract

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (106 CFU/g) in all yogurt types. 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 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.

Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria

“…The change in the microbial counts was monitored in fresh yogurts prepared weekly for one month with the stored BPF premix and neat starters. In accordance with previous findings [14,21], the viability of S. thermophilus was higher than that of L. bulgaricus (Table 2). Different oxygen tolerance of strains caused the survival rate distinction.…”

“…The pH, acidity, and syneresis are important indicators of yogurt quality. Acidity, more precisely the characteristic acidic taste of yogurt, is formed as a result of the presence of lactic acid, diacetyl, and acetaldehyde produced during the fermentation process [21]. Fermentation time required for the preparation of yogurts with neat starter cultures and the BPF premix moderately differed (Figure 2).…”

“…Yogurt, a worldwide consumed beverage with beneficial effects on the immune system, gastrointestinal health, and a reduction of specific cancer risk [21,22], is a fermented dairy product that is acidified and coagulates owing to the activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus [23].…”

“…bulgaricus and Streptococcus thermophilus [23]. It is highly recommended for immunocompromised populations and those suffering from lactose intolerance [21]. Various probiotics strains could also be added in the dairy products intended for humans and their companion animals [24].…”

Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review

“…The prebiotic role as protectants has been shown during the probiotic starter growth, the survival in food matrices, and the gastrointestinal tract [109]. However, Sidhu et al [110] reported the addition of chickpea flour as a prebiotic does not give any significant impact on probiotic viability during storage. The authors further mentioned that chickpea flour's role as a protectant appears during the presence of gastric and intestinal juices.…”