Probiotic combinations affect characteristics of chickpea yogurt: an investigation on physicochemical, rheological, and organoleptic properties and SCFAs fermentation.
- 2026-05
- Food chemistry 510
- Haiyang Shi
- Jing Luo
- Zhexin Fan
- Baokun Li
- Xiaoqian Chen
- Bingyuan Lei
- Yingying Qiu
- Jiancheng Wang
- Tong Pan
- Wenwei Lu
- Zhifeng Fang
- PubMed: 41795525
- DOI: 10.1016/j.foodchem.2026.148756
This study explored the effects of probiotic combinations on the properties of chickpea yogurts. The results showed that Bifidobacterium breve CCMXJ2002 at a 2% inoculum exhibited a stable water-holding capacity, improved springiness/viscosity, an enhanced gel structure, and a denser, homogeneous microstructure. Yogurt fermented by Lacticaseibacillus paracasei SMN-LBK displayed the advantages in metabolic activity, water holding capacity, hardness, gelling, and chewing properties, while Lactiplantibacillus plantarum LBK had a higher acceptability in flavor, aftertaste, and taste. The correlation analysis revealed that the impact of changes in the physicochemical properties of yogurts on sensory quality. Furthermore, chickpea yogurts played a positive role in regulating short-chain fatty acids (SCFAs) levels in vitro fecal fermentation experiments. The yogurt fermented by B. breve CCMXJ2002 (at 2% inoculum) significantly increased SCFAs, especially acetic acid, propionic acid, and isobutyric acid. These results provide a research basis for optimizing the probiotic formula of chickpea yogurt and enhancing its quality and functionality.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Bifidobacterium plantarum | Improved Short-Chain Fatty Acid Production | Beneficial | Moderate |
| Bifidobacterium plantarum | Increased Short-Chain Fatty Acid Production | Beneficial | Moderate |
| Bifidobacterium plantarum | Maintained Sensory Acceptance | Beneficial | Small |
| Bifidobacterium plantarum | Preserved Sensory Acceptability | Beneficial | Small |