Producing Drink like Grafted Milk from Chickpeas and Evaluation of its Qualitative Properties

The present study aimed to study the possibility of producing a drink that looks like grafted milk by using chickpeas and evaluate its physical, chemical, microbial, and sensory properties. The result showed the superiority of F treatment (soaking 100 grams of chickpeas at the refrigerator temperature 4oC for 12 hours) over the rest seven treatments in extraction efficiency, which was 70%, while, it was 50.5% in H treatment (soaking 100 grams of chickpeas in the heated water at 60oC for 30 minutes). The highest value of the product density was after water and flavorings addition in the D treatment (soaking 100 grams chickpeas in 0.05 soda solution at 60oC for 30 minutes), and it was 0.97 g cm-3, compared with the lowest density 0.57 g cm-3 in A treatment (soaking 100 grams chickpeas in 0.05 soda solution at room temperature 25oC for 12 hours). pH values were highest in A treatment compared with the other treatments, and its value was 7.66 in the 1st and 2nd day, after dissolving in a refrigerator at 4oC, and then, for 5 minutes at room temperature 30oC. The lowest value in the D treatment was 6.45 on the 1st day, and 6.87 on the 2nd day in the G treatment. On the 3rd day, the highest pH value was 7.13 in the D treatment, and the lowest value 6.79 was in the E treatment. pH highest value was 6.2 on the 4th day in A treatment. From the last results, it may be concluded that F treatment was the best in extraction efficiency, the final product density, and less total bacterial number, after dissolving for 5 days at refrigerator temperature 4oC, and then, at room temperature 30oC for 3 and 48 hours incubation. The best extraction volume and pH were in A treatment.