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197561

PREPARATION AND EVALUATION OF YOGHURT PRODUCED USING SWEET LUPINE, CHICKPEA FLOUR AND THEIR DERIVATIVES

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Last updated: 28 Dec 2024

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Abstract

Sweet lupine (L) and chickpea (C) flour, protein concentrate
(PC), protein isolate (PI) and fibrous residue (FR) have been
examined for their properties and used in making yoghurt. The
chemical analysis showed higher protein content for sweet lupine
(88.32 and 64.52% for PI and PC, respectively) than chickpea (83.02
and 57.49% for PI and PC, respectively). Similar order has been
noticed for protein solubility using different solvents. The crude fiber
content was higher in chickpea (7.32 and 0.32% for PC and PI,
respectively) than lupine (4.20 and 0.18 for PC and PI, respectively).
The sensory evaluation revealed an improvement in the color,
texture and appearance of yoghurt made using 0.25% CPC.
Moreover, CPI improved the color, odor, texture and appearance at
0.25 and 0.50%. The different concentrations of LFR and CFR
improved the color, texture and appearance. The microbiological
analysis showed prospective results with using different
concentrations of LPC, CPC, LPI and CPI. Where, the total bacterial
count was decreased except for 0.25% LPC, The yeast and mould
content was decreased as well except for 0.25% CPC. In all the tested
samples, the coliform group was not detected.

DOI

10.21608/fjard.2006.197561

Keywords

Lupine, chickpea, protein concentrate, protein isolate, yoghurt

Authors

First Name

Ashraf I.

Last Name

Nagib

MiddleName

-

Affiliation

Food Technol. Res. Inst., Agric. Res. Center, Giza, Egypt

Email

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City

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Orcid

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First Name

Eshak M.

Last Name

El - Hadidy

MiddleName

-

Affiliation

Food Technol. Res. Inst., Agric. Res. Center, Giza, Egypt

Email

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City

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Orcid

-

First Name

Emad S.

Last Name

Shaker

MiddleName

-

Affiliation

Agricultural Chemistry Dept., Minia University, Egypt

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Orcid

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Volume

20

Article Issue

1

Related Issue

27951

Issue Date

2006-01-01

Receive Date

2021-10-02

Publish Date

2006-01-01

Page Start

1

Page End

8

Print ISSN

1110-7790

Online ISSN

2805-2528

Article File

FJARD_Volume 20_Issue 1_Pages 1-8.pdf

PDF . 342.5kB

Link

https://fjard.journals.ekb.eg/article_197561.html

Detail API

https://fjard.journals.ekb.eg/service?article_code=197561

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Type

Research articles.

Type Code

1,920

Publication Type

Journal

Publication Title

Fayoum Journal of Agricultural Research and Development

Publication Link

https://fjard.journals.ekb.eg/

MainTitle

PREPARATION AND EVALUATION OF YOGHURT PRODUCED USING SWEET LUPINE, CHICKPEA FLOUR AND THEIR DERIVATIVES

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Article

Created At

23 Jan 2023