PREPARATION AND EVALUATION OF YOGHURT PRODUCED USING SWEET LUPINE , CHICKPEA FLOUR AND THEIR DERIVATIVES

Abstract: Sweet Lupine (L) and chickpea (C) flour, protein concentrate(PC), protein isolate (Pl) and fibrous residue (FR) have been examined for their properties and used in making yoghurt . Thechemical analysis showed higher protein content for sweet lupine (88.32 and 64.52% PI and PC, respectively )than chicpea (83.02 and 57.49% for PI and PC, respectively ). Similar order has been noticed for protein solubility using different solvents. Thecrude fiber content was higher in chickpea (7.32 and 0.32% for PC and PI,respectively) than lupine (4.20 and 0.18 for PC and PI , respectively). The sensory evaluation revealed an improvement in the color, texture and appearance of yoghurt made using 0.25% CPC.Moreover, CPI improved the color , odor , texture and appearance at 0.25 and 0.50%. The different concentrations of LFR and CFR improved the color , texture and appearance . The microbiological analysis shower prospective results with using different concentrations of LPC,CPC, LPI and CPI. Where, the total bacterial count was decreased except for 0.25% LPC, the yeast and mould content was deceased as well except for 0.25% CPC. Inall the tested samples, the coliform group was not detected.
Publication year 2006
Organization Name
City Fayoum
serial title Fayoum J.Agric.Res
ISSN 1110-7790
Author(s) from ARC
External authors (outside ARC)
    عماد صبرى شاكر قسم الكيمياء الزراعيه- كليه زراعه المنيا
Publication Type Journal
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