Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage

Yogurt is one of the most widely consumed foods around the world, with a tendency to add several ingredients with functional properties. The incorporation of legume flours in food systems has been a growing trend in recent years. Therefore, this study evaluated the effect of the addition of chickpea...

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Autores principales:	Angel Humberto Cabrera-Ramírez, Diana Morales-Koelliker, Victoria Guadalupe Aguilar-Raymundo
Formato:	article
Lenguaje:	EN ES PT
Publicado:	Universidad Nacional de Trujillo 2021
Materias:	yogurt chickpea flour physicochemical rheological properties microstructure Agriculture S Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/404292a5368944c6ac59ad0191169d20
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spelling	oai:doaj.org-article:404292a5368944c6ac59ad0191169d202021-11-04T13:21:53ZMilk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage10.17268/sci.agropecu.2021.0422306-6741https://doaj.org/article/404292a5368944c6ac59ad0191169d202021-09-01T00:00:00Zhttps://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3798https://doaj.org/toc/2306-6741Yogurt is one of the most widely consumed foods around the world, with a tendency to add several ingredients with functional properties. The incorporation of legume flours in food systems has been a growing trend in recent years. Therefore, this study evaluated the effect of the addition of chickpea flour on the physicochemical, rheological, and microstructural properties of yogurt. Different levels of chickpea flour (1, 2, and 3%) were added to yogurt and the evolution of systems were monitored on days 1, 8, 15, and 22 of storage. Results for pH (4.61 – 4.75), titratable acidity (0.58% - 0.72%) and density (1048 - 1139 kg/m3) showed no significant differences (p > 0.05), while higher concentrations of the flour resulted in lower levels of syneresis (15.90% - 23.73%). The flow properties confirmed the non-Newtonian behavior in the systems, fitting the two Power Law and Herschel-Bulkley models, thus establishing a relationship between the experimental data and the variables under study. The microstructure analysis showed that a higher concentration of chickpea flour increases the porosity of the system. Finally, the results suggest that it is highly recommended to replace milk solids with chickpea flour, thereby maintaining the properties and stability of the product.Angel Humberto Cabrera-RamírezDiana Morales-KoellikerVictoria Guadalupe Aguilar-RaymundoUniversidad Nacional de Trujilloarticleyogurtchickpea flourphysicochemicalrheologicalpropertiesmicrostructureAgricultureSAgriculture (General)S1-972ENESPTScientia Agropecuaria, Vol 12, Iss 3, Pp 385-391 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES PT
topic	yogurt chickpea flour physicochemical rheological properties microstructure Agriculture S Agriculture (General) S1-972
spellingShingle	yogurt chickpea flour physicochemical rheological properties microstructure Agriculture S Agriculture (General) S1-972 Angel Humberto Cabrera-Ramírez Diana Morales-Koelliker Victoria Guadalupe Aguilar-Raymundo Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
description	Yogurt is one of the most widely consumed foods around the world, with a tendency to add several ingredients with functional properties. The incorporation of legume flours in food systems has been a growing trend in recent years. Therefore, this study evaluated the effect of the addition of chickpea flour on the physicochemical, rheological, and microstructural properties of yogurt. Different levels of chickpea flour (1, 2, and 3%) were added to yogurt and the evolution of systems were monitored on days 1, 8, 15, and 22 of storage. Results for pH (4.61 – 4.75), titratable acidity (0.58% - 0.72%) and density (1048 - 1139 kg/m3) showed no significant differences (p > 0.05), while higher concentrations of the flour resulted in lower levels of syneresis (15.90% - 23.73%). The flow properties confirmed the non-Newtonian behavior in the systems, fitting the two Power Law and Herschel-Bulkley models, thus establishing a relationship between the experimental data and the variables under study. The microstructure analysis showed that a higher concentration of chickpea flour increases the porosity of the system. Finally, the results suggest that it is highly recommended to replace milk solids with chickpea flour, thereby maintaining the properties and stability of the product.
format	article
author	Angel Humberto Cabrera-Ramírez Diana Morales-Koelliker Victoria Guadalupe Aguilar-Raymundo
author_facet	Angel Humberto Cabrera-Ramírez Diana Morales-Koelliker Victoria Guadalupe Aguilar-Raymundo
author_sort	Angel Humberto Cabrera-Ramírez
title	Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
title_short	Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
title_full	Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
title_fullStr	Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
title_full_unstemmed	Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
title_sort	milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage
publisher	Universidad Nacional de Trujillo
publishDate	2021
url	https://doaj.org/article/404292a5368944c6ac59ad0191169d20
work_keys_str_mv	AT angelhumbertocabreraramirez milksolidsreplacementwithchickpeaflourinayogurtsystemandtheirimpactontheirphysicochemicalrheologicalandmicrostructuralpropertiesduringstorage AT dianamoraleskoelliker milksolidsreplacementwithchickpeaflourinayogurtsystemandtheirimpactontheirphysicochemicalrheologicalandmicrostructuralpropertiesduringstorage AT victoriaguadalupeaguilarraymundo milksolidsreplacementwithchickpeaflourinayogurtsystemandtheirimpactontheirphysicochemicalrheologicalandmicrostructuralpropertiesduringstorage
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Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage

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