Development of Dairy-Free Functional Yoghurt from Chickpea Milk Fortified with Arabinogalactan

Abstract

The development of dairy-free yoghurt as an alternative protein source is a result of the growing desire for functional meals that provide health advantages beyond basic nourishment. In development of dairy-free yoghurt, addition of arabinogalactan helps to overcome the hurdles posed by the weak gel-forming capacity of chickpea milk. Besides improving the taste and texture of chickpea milk yoghurt, arabinogalactan also encourages the growth of good bacteria in the gut, which may have further health advantages for intestinal and digestive health. The addition of probiotics, namely Lactobacillus bulgaricus and Streptococcus thermophilus in this chickpea milk yoghurt will also enhance its texture and acidic flavour. The present study aims to assess the nutritional and functional characteristics of chickpea yoghurt, as well as to identify the ideal concentration of arabinogalactan to enhance viscosity and explore the process of acidification that occurs during the fermentation of chickpea milk. To optimise the formulation and evaluate the product's viability and scalability, potential constraints including the availability of premium chickpea milk and resource shortages will be carefully considered. In conclusion, by creating a unique plant-based product with improved nutritional qualities and other health advantages, the study hopes to meet the growing demand for dairy-free substitutes. The results of this study may open the door for the manufacturing of dairy-free functional yoghurt on a commercial scale, appealing to people who value their health and the environment.