Saoussen Bouacida^1,2, Mohamed Aroua³*, Hayet Ben Haj Koubaier^1,2, Ahmed Snoussi^1,2, Ismahen Essaidi⁴ and Nabiha Bouzouita^1,2

¹Higher School of Food Industries of Tunis, University of Carthage, Tunisia
²Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, Tunisia
³Higher School of Agriculture of Kef, University of Jendouba, Boulifa, El Kef, Tunisia
⁴Higher School Agronomy of Chott Mariem, University of Sousse, Tunisia

*Corresponding Author: Mohamed Aroua, Higher School of Agriculture of Kef, University of Jendouba, Boulifa, El Kef, Tunisia.

Received: May 19, 2022; Published: June 17, 2022

Abstract

In this study, yoghurt fortified with lentil and chickpea germinated or not proteins isolate was manufactured. The effects of the addition of lentil and chickpea proteins isolate on the sensory, physico-chemical, colorimetric, microbiological and rheological properties of yoghurt during storage are studied. Physicochemical analyses have shown that for all yogurt samples, a significant decrease in pH and increasing of TA were observed during the first two weeks after which was not significant. Results show that there is not significant difference of DM values during storage period of the different yoghurt samples. Whey separation (Syneresis) was lower in fortified yogurts with lentil and chickpea proteins isolate as compared with control yoghurt. The colorimetric results showed that the factor L*, a* and b* have no significant difference with each other during 21-day storage period for all samples. Microbial evaluation shows that total aerobic mesophilic bacteria, total coliforms, fecal coliforms and S. aureus colonies were not found in any of the yogurt samples until the 21^st day of storage. Rheologic analysis shows that the control samples exhibited the lowest viscosity and consistency index values. Sensory results have shown that there is not significant difference between sensory scores for all descriptors of yogurt samples fortified or not with leguminous proteins. Yoghurts YCGPI and YLGPI presented sightly highest sensory scores comparing with the other ones. The results of the present study suggest that leguminous proteins fruit can be effectively used as gelling agent in the manufacture yogurt.

Keywords: Yoghurt; Fortified; Lentil; Chickpea; Proteins

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Citation

Citation: Mohamed Aroua., et al. “Addition of Lentils and Chickpeas to Yogurt: Effects on Physicochemical, Colorimetric, Microbiological, Rheological and Organoleptic Properties During Refrigeration". Acta Scientific Nutritional Health 6.7 (2022): 29-37.

Copyright

Copyright: © 2022 Mohamed Aroua., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.