LAUSR

Abstract The present study aimed to investigate the effect of chickpea as a prebiotic, antioxidant and thickener agent on the probiotic viability and physicochemical properties of stirred bio-yoghurt. Stirred bio-yoghurts were made using probiotic cultures (Bifidobacterium bifidum and a mixture of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus) with chickpea flour at different concentrations (1, 2 and 3%). Physicochemical, antioxidant, rheological, microbiological and sensorial properties of stirred bio-yoghurt were evaluated during storage. The obtained results showed that the chickpea flour stimulated the growth of probiotic bacteria. The bacterial counts in bio-yoghurt made using Bifidobacterium bifidum were log 8.28, 8.12, 8.04 and 7.32 CFUg−1 with 3, 2, 1% chickpea flour and control respectively. Stirred bio-yoghurt supplemented with chickpea flour received high values of antioxidant capacity (91, 83 and 76.6%) at concentrations of 3%, 2% and 1% chickpea flour respectively, while control received low value (31.12%). The viscosity of stirred bio-yoghurt was enhanced by chickpea supplementation. The sensory evaluation revealed that samples with 1 and 2% chickpea flour were preferred by panelists in texture and flavour properties. The obtained results concluded that the chickpea flour could replace the skimmed milk powder at concentrations of 1 or 2% to enhance the quality of stirred bio-yoghurt and reduce the production cost.