Utilizing Chickpea Isolates as a Fortificant to Develop Protein-Dense Yogurt: A Review
Open Access
- 20 July 2022
- journal article
- review article
- Published by Avanti Publishers in Global Journal of Agricultural Innovation, Research & Development
- Vol. 9, 61-80
- https://doi.org/10.15377/2409-9813.2022.09.6
Abstract
Pulses and dairy products are recognized for their nutritional and functional benefits and are consumed in various forms. Yogurt is considered a source of good quality protein with anti-carcinogenic, hypocholesterolemic properties, and palliating effects on lactose intolerance. Similarly, chickpea is known for its high protein content, low glycemic index, and hypoglycaemic effects. These food ingredients cater to numerous advantages for human health and can address public health issues related to malnutrition or other nutritional deficiencies. With this background, the manuscript explores the possibility of employing chickpea isolates to fortify yogurt to improvise protein content along with sensory and physicochemical properties. So far, the literature has shown that protein extracts, when added to yogurt, result in gaining protein content and overall product quality. The yogurt market is growing, and consumers from different countries have expressed their willingness to purchase fortified yogurts to achieve optimum health. Therefore, developing a new combination of yogurt and chickpea isolates can provide a therapeutic alternative to enhance the nutritional status of the vulnerable population, viz. children, pregnant, lactating mothers, elderly, sportsperson, etc., when a judicious food intake is a must.Keywords
This publication has 83 references indexed in Scilit:
- Yogurt consumption is associated with better diet quality and metabolic profile in American men and womenNutrition Research, 2013
- Determinants of willingness-to-pay for GM rice with health benefits in a high-risk region: Evidence from experimental auctions for folate biofortified rice in ChinaFood Quality and Preference, 2012
- Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory propertiesFood Chemistry, 2012
- Are Consumers in Developing Countries Willing to Pay More for Micronutrient‐Dense Biofortified Foods? Evidence from a Field Experiment in UgandaAmerican Journal of Agricultural Economics, 2011
- Probiotic Dairy Products as Functional FoodsComprehensive Reviews in Food Science and Food Safety, 2010
- Grain legume proteins and nutraceutical propertiesFitoterapia, 2006
- Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancersBritish Journal of Nutrition, 2002
- Partial Leaching of Granule-Associated Proteins from Rice Starch during Alkaline Extraction and Subsequent GelatinizationStarch ‐ Stärke, 2002
- Nutritional Patterns and TransitionsPopulation and Development Review, 1993
- Nutritional quality of chickpea (Cicer arietinum L.): current status and future research needsPlant Foods for Human Nutrition, 1985