ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06712.x
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