Analysis a Chickpea Based Yogurt with Different Preheat Treatment

Lee, Hong Wei (2026) Analysis a Chickpea Based Yogurt with Different Preheat Treatment. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The demand for non-dairy yogurt substitutes has surged due to the growing popularity of plant-based diets. Chickpeas are a viable basic ingredient because of their high protein, fiber, and nutritional content. Yogurt quality may be impacted by heating treatments, which could change its composition. The purpose of this study was to assess how the physicochemical, proximate, and sensory characteristics of chickpea-based yogurt were affected by raw, boiled, and roasted chickpeas. The chickpeas milk was fermented using sugar, vanilla, guar gum, and Lactobacillus culture after being prepared in three different ways: raw, boiled, and roasted. The proximate composition (protein, fat, carbohydrate, ash, and moisture), pH, viscosity, and sensory evaluation of the yogurt samples were examined. Flavor characteristics (beany, tangy, roasted notes), texture (creaminess, graininess), and general acceptance were also assessed. Yogurt quality was greatly impacted by heat treatments. Stable fermentation was confirmed by the same pH values (4.59–4.66) across treatments. Viscosity varied, roasted samples were typically thicker than raw and boiled ones. According to proximate analysis, boiling resulted in significant nutrient losses from leaching, whereas raw samples preserved the maximum levels of protein, fat, carbohydrate, and ash. Samples that were roasted retained moderate levels of nutrients. No discernible variations in beany flavor, tanginess, creaminess, or graininess were found by sensory analysis. The roasted yogurts received a considerably higher score for roasted overtones. Raw and roasted yogurts were rated as the most acceptable overall, whilst boiling samples were rated as the least acceptable. Preheat treatment strongly impacts the nutritional, functional, and sensory quality of chickpea based yogurt. Roasting enhanced flavor and viscosity while retaining nutrients at acceptable levels, making it the most promising method for producing consumer-preferred chickpea yogurt.