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Foods 2018, 7(2), 25; doi:10.3390/foods7020025

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

Chemical and Food Engineering Department, Universidad de las Américas Puebla, Ex hacienda Santa Catarina Mártir S/N, San Andrés Cholula, Puebla, C.P. 72810, Mexico
Programa Académico de Ingeniería Agroindustrial, Universidad Politécnica de Pénjamo, Carretera Irapuato-La Piedad Km 44, Predio El Derramadero, Pénjamo, Guanajuato, C.P. 36921, Mexico
FN Consultores, S.A. de C. V. Instituto de Innovación y Desarrollo Tecnológico; Boulevard del Niño Poblano 2901. Unidad Territorial Atlixcayotl; Puebla, Puebla, C.P. 72197, Mexico
Author to whom correspondence should be addressed.
Received: 31 January 2018 / Revised: 13 February 2018 / Accepted: 13 February 2018 / Published: 18 February 2018
(This article belongs to the Special Issue Quality and Consumer Acceptability of Dairy Foods)
View Full-Text   |   Download PDF [2048 KB, uploaded 26 February 2018]   |  


Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product. View Full-Text
Keywords: chickpea flour; dairy dessert; physicochemical and rheological properties chickpea flour; dairy dessert; physicochemical and rheological properties

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Aguilar-Raymundo, V.G.; Vélez-Ruiz, J.F. Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour. Foods 2018, 7, 25.

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