Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir

• Published in: Food science and technology international p. 1082013220908089
• Main Authors: Ould Saadi, Linda, Zaidi, Farid, Sanz, Teresa, Haros, Claudia M
• Format: Journal Article
• Language: English
• Published: United States 01.09.2020
• Subjects: legumes; mucilage; rheology; sensory test; Kefir
• ISSN: 1532-1738
• DOI: 10.1177/1082013220908089

This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented milk (control), milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from artichoke (as prebiotic control). Kefirs were evaluated during 28 days' storage time at refrigerated temperature. Microbial viability, physicochemical properties (total titratable acidity, syneresis and pH), rheological properties (flow and dynamic shear rheology) and consumer's acceptability were evaluated. The number of bacteria significantly increased during storage period in all the formulations. The pH decreases during storage whereas total titratable acidity increased as was expected. Kefir supplemented with mucilage showed slightly lower but not significantly different sensory acceptability scores in comparison to the control. The novel mucilage ingredients could be prebiotic source for improving kefir quality.