INFLUENCE OF PROTEIN CONTENT ON SYNERESIS AND PHENOLIC COMPOUNDS IN A FERMENTED CHICKPEA FLOUR BEVERAGE

Plant-based beverages are an option for consumers who avoid dairy products or have milk allergy or intolerance. The most common plant-based beverages are produced from coconut, oats, cashews, almonds, Brazil nuts, soy and peas. However, these alternatives may not be suitable for individuals who are allergic to these plant sources or who dislike their flavor, highlighting the potential of chickpeas as an alternative raw material. Containing approximately 25% protein, chickpeas, when combined with fermentation, can also serve as a source of prebiotics and probiotics, which contribute to weight management and support the immune system. The aim of this study was to compare of phase separation (water accumulation on the surface), of three formulations prepared with heat-inactivated chickpea flour from Giroil brand at protein concentrations of 1%, 1.5%, and 2%. The formulation consisted of water, chickpea flour, starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, sucralose as a sweetener, and potassium sorbate as a preservative. Fermentation was carried out until the pH reached 4.6. The evaluated parameters included pH and syneresis during refrigerated storage, as well as phenolic compounds (Folin–Ciocalteu) of the beverage exhibiting the lowest syneresis. During storage, the fermented beverages had a progressive decline in pH, indicating maintenance of lactic acid bacteria activity, while the non-fermented beverages had a reduction in pH only during the 28th day of storage, indicating microbial spoilage. No changes in syneresis were observed throughout the evaluation period, even in the absence of thickeners. The beverage containing approximately 1.0% protein exhibited 17mL of supernatant, whereas the 1.5% and 2.0% protein formulations exhibited 10 mL and 7mL, respectively. Total phenolic compounds were subsequently quantified in the 2.0% protein beverage, which showed a value of 156.37mg GAE/100g. The 2.0% protein formulation demonstrated satisfactory performance, exhibiting the lowest syneresis and a considerable content of phenolic compounds. However, the incorporation of a thickening agent is still required to further reduce syneresis.