Flour Hub

Pulses in Dairy

Flour Hub

Pulse flours have successfully been used as functional ingredients or as the base in dairy-product formulations. These ingredients contribute positively to gel stability, water binding, thickening, and promote overall texture while stimulating and maintaining positive microbial and probiotic growth.

Applications:

Yogurt, fermented milk, cheese, custards.

Function in Dairy Products:

Water retention, substitute skim milk powder, thickening agent, increase viscosity, decrease syneresis, faster acidification rate (starter culture dependent), decrease processing times (starter culture dependent), source of fermentable nutrients, support probiotic growth, maintain gel structure.

Marketing Appeal:

Nutritionally dense, fully- or partially- substitute animal-based ingredients, clean-label thickener, aligns with consumer trends.

Application: Yogurt

SPECIFIC BENEFITS:

Substitute skim milk powder, thickening agent, increase viscosity, decrease syneresis, faster acidification rate (starter culture dependent), decrease processing times (starter culture dependent), prebiotic function, support probiotic growth.

Texture

Several projects have evaluated the advantages of incorporating 10-50g/L of raw and/or roasted lentil and chickpea flours as a thickening agent in yogurt formulations. The addition of these flours adds to the total solids content of the formulation, increasing its viscosity and contributing to the overall texture of yogurt (Haq et al., 2019; Hussein et al., 2020; Sidhu et al. 2020). Even when used to replace skimmed-milk powder, Hussei et al. (2020) reported no significant differences in total solids or physicochemical properties of probiotic yogurt containing 10-30g/L of chickpea flour. The water-binding ability of raw and roasted pulse flours also contributes to the overall texture of yogurt formulations by decreasing its susceptibility to syneresis (Benmeziane et al., 2021; Haq et al. 2019). Siddhu et al (2020) reported a reduction in syneresis susceptibility when increasing the inclusion rate of chickpea flour from 10 to 50g/L.

Diary Yogurt Lentil Flour

Syneresis of plain yogurt formulated with 50g/L of lentil flour (Benmeziane et al., 2021)

Water-holding capacity and syneresis susceptibility of yogurt samples formulated with roasted chickpea flour (Siddhu et al. 2020).

Sensory Evaluation and Antioxidant Activity

Sensory evaluation of yogurt formulations containing pulse flours have been preferred by panellists over control formulations, despite detectable increases in the yellowness or greenness of the product associated with pulse seed colour (Benmaziane et al., 2021; Hussein et al., 2020). Hussein et al. (2020) also reported chickpea flour addition to increase levels of total phenolic content and antioxidant activity (measured as DPPH and FRAP) relative to the control in yogurt formulations stored over 21 days.

Probiotic Culture Growth Rates

The effects of pulse flour inclusion on yogurt and probiotic culture growth rates have also been evaluated. Generally, the inclusion of pulse flours resulted in appropriate ranges for pH and titratability acidity over 21-28 days of storage with no inhibitory effects noted (Benmeziane et al. 2021; Hussein et al., 2020; Sidhu et al., 2020). Some studies have even reported possible growth promotion, with higher titratability acidity, acidification rates and bacterial culture levels compared to the control (Hussein et al. 2020; Sidhu et al., 2020). This result was particularly notable for probiotic yogurt preparations in which chickpea/lentil flour inclusion accelerated fermentation and significantly enhanced the concentration of viable probiotics over storage (Agil et al., 2013; Hussein et al. 2020; Zare et al., 2012b). This indicates the potential for pulse flours to serve as a prebiotic to support growth in probiotic yogurt formulations.

For stirred yogurt prepared without probiotics, Zare et al. (2012b) only noted improvements in the acidification rates for samples prepared with Lactobacilli, highlighting the significant effect of starter culture on the preferential utilization of pulse flours during fermentation. This result indicates pulse flours could be used to decrease processing times associated with fermentation with proper selection of starter culture. Agil et al. (2013) reported a preferential consumption of lentil flour by yogurt starter cultures Lactobacillus and Streptococcus, which actually resulted in excess fermentation and curdling when incorporated at high inclusion rates (≥60g/L). However, this effect was not noted at lower inclusion levels, highlighting that consideration should be given to appropriately select the inclusion level of pulse flour based on the starter culture being employed during yogurt production.

The figure below demonstrates the counts for two probiotic culture strains in stirred yogurt samples supplemented with 1-3% chickpea flour (data adapted from Hussein et al., 2020). Over the 3-week duration of refrigerated storage, all samples containing chickpea flour demonstrated higher probiotic counts than control formulation.

Count of probiotic culture B. bifidium in stirred bio-yogurt supplemented with chickpea flour.

Count of probiotic culture B. animalis ssp. lactis and Laddophilius in stirred bio-yogurt supplemented with chickpea flour.

Fig.1. Count of probiotic culture (a) B. bifidion, (b) B. animalis ssp. lactis and Lacidophilus in stirred bio-yogurt supplemented with chickpea flour. (Data adapted from Zare et al., 2012a)

Example Yogurt Formulations

Treatment Formulation Preparation
Green lentil flour

(Agil et al. 2013)

50mL homogenized (3.25% fat) milk, 2g lentil flour, with and without 0.5 mL probiotic bacteria Pasteurized milk stirred at 85°C for 15 minutes and cooled to 42°C followed by the addition of lentil flour, starter culture (Lactobacillus delbrueckii spp. Bulgaricus and Streptococcus salivarius spp. Thermophilus) and probiotic bacteria (L. acidophilus and B. lactis). Samples were allowed to ferment until pH 4.5 followed by cooling and storage at 4°C.
Control

(Agil et al. 2013)

50mL homogenized (3.25% fat) milk, with and without 0.5 mL probiotic bacteria
Green lentil flour

(Benmeziane et al. 2021)

1L partially skimmed milk, 100g sugar, 50g lentil flour, 1g modified starch, 0.03g lactic ferments Milk heated between 45-50°C, mixed with other ingredients and pasteurized at 93°C for 5 minutes, then cooled to 45°C. Pasteurized milk was inoculated (Streptococcus thermophilus & Lactobacillus delbrueckii subsp. bulgaricus) and fermented for 2-4h before further cooling and storage at 6°C.
Green lentil flour, roasted

(Benmeziane et al. 2021)

Control

(Benmeziane et al. 2021)

1L partially skimmed milk, 1g modified starch, 0,03g lactic ferments
Chickpea flour, roasted

(Sidhu et al. 2020)

250mL milk, 2.5g skim milk powder, 2.5g/6.25g/12.5g chickpea flour Skim milk powder combined with milk before pasteurized at 80-85°C for 30 min then cooled to 40-42°C. Pasteurized milk was inoculated (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) at the same time as probiotic addition (Lactobacillus acidophilus LA5 and Bifidobacterium BB12) and fermented until a pH of 4.4-4.5 was reached before further cooling and storage at 4°C.
Control

(Sidhu et al. 2020)

250mL milk, 2.5g skim milk powder
Chickpea flour

(Hussein et al. 2020)

1L raw cow’s milk, 80g sugar, 0/10/20g skimmed milk powder, 30/20/10g chickpea flour Ingredients combined with milk and mixed before pasteurized at 90°C for 5 min, then cooled to 42°C. Pasteurized milk was inoculated with pre-biotic culture (Bifidobacterium animalis subsp. Lactis and Lactobacillus acidophilus) at 8-log10 CFU/mL an hour before inoculation with yogurt culture (LYOfast at 0.3g/L), then fermented until pH 4.7 before further cooling, stirring and packaging.
Control

(Hussein et al. 2020)

1L raw cow’s milk, 80g sugar, 30g skimmed milk powder
Chickpea flour

(Zare et al. 2012b)

200mL skim milk, 9.5g skim milk powder, 4g chickpea flour Skim milk and skim milk powder were combined and stirred for 20 min followed by supplementation of pulse ingredients, additional skim milk powder or left and pasteurized directly by boiling for 1 min. Pasteurized milk was adjusted to pH 6.5 and cooled to 42°C and inoculated with yogurt culture (Yogourmet OR Yogotherm M133) and probiotic culture (Lactobacillus rhamnosus AD200 OR Lactobacillus acidophilus AD200) for 18h while continuously stirred at 100rpm/min.
Lentil flour

(Zare et al. 2012b)

200mL skim milk, 9.5g skim milk powder, 4g lentil flour
Control A (no solids added)

(Zare et al. 2012b)

200mL skim milk, 9.5g skim milk powder
Control B (additional solids added)

(Zare et al. 2012b)

200mL skim milk, 9.5g + 4g skim milk powder
Treatment Formulation Preparation
Green lentil flour

(Agil et al. 2013)

50mL homogenized (3.25% fat) milk, 2g lentil flour, with and without 0.5 mL probiotic bacteria Pasteurized milk stirred at 85°C for 15 minutes and cooled to 42°C followed by the addition of lentil flour, starter culture (Lactobacillus delbrueckii spp. Bulgaricus and Streptococcus salivarius spp. Thermophilus) and probiotic bacteria (L. acidophilus and B. lactis). Samples were allowed to ferment until pH 4.5 followed by cooling and storage at 4°C.
Control

(Agil et al. 2013)

50mL homogenized (3.25% fat) milk, with and without 0.5 mL probiotic bacteria +
Green lentil flour

(Benmeziane et al. 2021)

1L partially skimmed milk, 100g sugar, 50g lentil flour, 1g modified starch, 0.03g lactic ferments Milk heated between 45-50°C, mixed with other ingredients and pasteurized at 93°C for 5 minutes, then cooled to 45°C. Pasteurized milk was inoculated (Streptococcus thermophilus & Lactobacillus delbrueckii subsp. bulgaricus) and fermented for 2-4h before further cooling and storage at 6°C.
Green lentil flour, roasted

(Benmeziane et al. 2021)

+ +
Control

(Benmeziane et al. 2021)

1L partially skimmed milk, 1g modified starch, 0,03g lactic ferments +
Chickpea flour, roasted

(Sidhu et al. 2020)

250mL milk, 2.5g skim milk powder, 2.5g/6.25g/12.5g chickpea flour Skim milk powder combined with milk before pasteurized at 80-85°C for 30 min then cooled to 40-42°C. Pasteurized milk was inoculated (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) at the same time as probiotic addition (Lactobacillus acidophilus LA5 and Bifidobacterium BB12) and fermented until a pH of 4.4-4.5 was reached before further cooling and storage at 4°C.
Control

(Sidhu et al. 2020)

250mL milk, 2.5g skim milk powder +
Chickpea flour

(Hussein et al. 2020)

1L raw cow’s milk, 80g sugar, 0/10/20g skimmed milk powder, 30/20/10g chickpea flour Ingredients combined with milk and mixed before pasteurized at 90°C for 5 min, then cooled to 42°C. Pasteurized milk was inoculated with pre-biotic culture (Bifidobacterium animalis subsp. Lactis and Lactobacillus acidophilus) at 8-log10 CFU/mL an hour before inoculation with yogurt culture (LYOfast at 0.3g/L), then fermented until pH 4.7 before further cooling, stirring and packaging.
Control

(Hussein et al. 2020)

1L raw cow’s milk, 80g sugar, 30g skimmed milk powder +
Chickpea flour

(Zare et al. 2012b)

200mL skim milk, 9.5g skim milk powder, 4g chickpea flour Skim milk and skim milk powder were combined and stirred for 20 min followed by supplementation of pulse ingredients, additional skim milk powder or left and pasteurized directly by boiling for 1 min. Pasteurized milk was adjusted to pH 6.5 and cooled to 42°C and inoculated with yogurt culture (Yogourmet OR Yogotherm M133) and probiotic culture (Lactobacillus rhamnosus AD200 OR Lactobacillus acidophilus AD200) for 18h while continuously stirred at 100rpm/min.
Lentil flour

(Zare et al. 2012b)

200mL skim milk, 9.5g skim milk powder, 4g lentil flour +
Control A (no solids added)

(Zare et al. 2012b)

200mL skim milk, 9.5g skim milk powder +
Control B (additional solids added)

(Zare et al. 2012b)

200mL skim milk, 9.5g + 4g skim milk powder +
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