Development of a milk-containing drink fermented with chickpea extract

Abstract

In recent times dairy drinks with plant extracts are in great demand, since such products, thanks to the plant component, can compensate for the deficiency of important nutrients for humans. Legumes, for example, chickpeas (Cicer arietinum L.), can be promising plant raw materials for such drinks: they are rich in biologically available protein, vitamins and dietary fiber. In addition, fermenting such drinks with lactic acid bacteria with probiotic properties can provide even greater benefits to the product. The goal of the research is to develop a technology for a milk drink containing chickpea extract, fermented with lactic acid microorganisms with probiotic properties, to increase the nutritional value and improve the organoleptic characteristics of the product. Lactic acid bacteria used in the research were previously isolated from naturally fermented products, identified and deposited in the national Bioresource Center of the All-Russian Communist Party of Moscow Scientific Research Center “Kurchatov Institute”. The strains were studied for their probiotic and technological properties, including the ability to utilize chickpea antinutritional factors. A milk-containing drink with chickpea extract was fermented with microorganisms at a temperature of 37 °C for 24 hours.The product recipe contained 45% of chickpea extract and 55% of cow milk with a fat content of 0.5%. Two compositions were composed: No. 1 – a milk-containing drink with chickpea extract, fermented with Limosilactobacillus fermentum SB-2 and Latilactobacillus sakei SD-8; No. 2 – milk drink with chickpea extract, fermented with Lactiplantibacillus plantarum PC-7 and Leuconostoc mesenteriodes CH-5. Strains were added to the product in an amount of 1×107 CFU/ml. Both drinks met microbiological requirements and had a pleasant sour-milk taste, but the first drink had light floral notes, while the second drink left a bean aftertaste. According to the research results, composition No. 1 made it possible to obtain a milk-containing drink fermented with chickpea extract, which was the most acceptable in terms of organoleptic indicators.

Keywords

• milk
• chickpeas
• lactic acid bacteria
• probiotic properties