Abstract

This study explored the effects of probiotic combinations on the properties of chickpea yogurts. The results showed that Bifidobacterium breve CCMXJ2002 at a 2% inoculum exhibited a stable water-holding capacity, improved springiness/viscosity, an enhanced gel structure, and a denser, homogeneous microstructure. Yogurt fermented by Lacticaseibacillus paracasei SMN-LBK displayed the advantages in metabolic activity, water holding capacity, hardness, gelling, and chewing properties, while Lactiplantibacillus plantarum LBK had a higher acceptability in flavor, aftertaste, and taste. The correlation analysis revealed that the impact of changes in the physicochemical properties of yogurts on sensory quality. Furthermore, chickpea yogurts played a positive role in regulating short-chain fatty acids (SCFAs) levels in vitro fecal fermentation experiments. The yogurt fermented by B. breve CCMXJ2002 (at 2% inoculum) significantly increased SCFAs, especially acetic acid, propionic acid, and isobutyric acid. These results provide a research basis for optimizing the probiotic formula of chickpea yogurt and enhancing its quality and functionality.