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Characteristics of a Chocolate Beverage from Germinated Chickpeas
Author(s) -
TONELLA MARIA LUZFERNANDEZ,
BERRY JAMES W.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06712.x
Subject(s) - germination , food science , legume , starch , sugar , significant difference , reducing sugar , chemistry , biology , horticulture , botany , mathematics , statistics
A chocolate flavored beverage was developed using germinated chickpeas ( Cicer arietinum ). The formulation included the legume at a level of 10% along with sugar, cocoa, salt, vegetable oil and water as main ingredients. Beverage prepared from germinated chickpeas showed reduced viscosity and improved consistency when compared with a control formulated from ungerminated chickpeas. A reduction of 15% in starch occurred during germination and probably accounted for most of the observed decrease in viscosity. The acceptability of the beverage was established by sensory evaluation. A paired preference test indicated no significant difference between germinated chickpea beverage and a commercial chocolate milk.