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Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689564/ https://www.ncbi.nlm.nih.gov/pubmed/36429170 http://dx.doi.org/10.3390/foods11223578 |
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author | Mefleh, Marina Faccia, Michele Natrella, Giuseppe De Angelis, Davide Pasqualone, Antonella Caponio, Francesco Summo, Carmine |
author_facet | Mefleh, Marina Faccia, Michele Natrella, Giuseppe De Angelis, Davide Pasqualone, Antonella Caponio, Francesco Summo, Carmine |
author_sort | Mefleh, Marina |
collection | PubMed |
description | Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg(−1)) and low-fat contents (17.12 g kg(−1)). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market. |
format | Online Article Text |
id | pubmed-9689564 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96895642022-11-25 Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters Mefleh, Marina Faccia, Michele Natrella, Giuseppe De Angelis, Davide Pasqualone, Antonella Caponio, Francesco Summo, Carmine Foods Article Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg(−1)) and low-fat contents (17.12 g kg(−1)). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market. MDPI 2022-11-10 /pmc/articles/PMC9689564/ /pubmed/36429170 http://dx.doi.org/10.3390/foods11223578 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Mefleh, Marina Faccia, Michele Natrella, Giuseppe De Angelis, Davide Pasqualone, Antonella Caponio, Francesco Summo, Carmine Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters |
title | Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters |
title_full | Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters |
title_fullStr | Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters |
title_full_unstemmed | Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters |
title_short | Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters |
title_sort | development and chemical-sensory characterization of chickpeas-based beverages fermented with selected starters |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689564/ https://www.ncbi.nlm.nih.gov/pubmed/36429170 http://dx.doi.org/10.3390/foods11223578 |
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