A novel plant-based beverage made with garbanzo chickpeas was developed. Compared to soymilk, the chickpea beverage contained lower amounts of protein (1.21 vs. 2.09 g/100 g), fat (0.34 vs. 0.74 g/100 g) and sugar (0.24 vs. 0.33 g/100 g), due to a higher starch content (2.08 vs. 0.14 g/100 g). Fermentability of the chickpea beverage was acceptable, with colony forming units (CFU) increasing from about 5 × 10⁴ to 7.4 × 10⁶ after a 16-h fermentation, whereas in soy the final value was 1.7 × 10⁷. Nonetheless, syneresis was significantly higher than that of the soy counterpart: 19.4 vs. 3.8%. This was attributed to the weaker protein network in the fermented chickpea beverage and to the high starch level that may have led to starch retrogradation during storage, hence resulting in whey expulsion. Sensory analysis revealed that the fresh chickpea beverage was as acceptable as the soy one. On the contrary, the fermented chickpea beverage received lower ratings than the soy one for appearance. This study showed that chickpea can be a promising alternative to soy in the development of a fresh plant-based beverage, while optimisation is required to apply it in a fermented beverage.

开发了一种用鹰嘴豆鹰嘴豆制成的新型植物性饮料。与豆浆相比，鹰嘴豆饮料中的蛋白质含量较低（1.21比2.09 g / 100 g），脂肪（0.34 vs. 0.74 g / 100 g）和糖（0.24 vs. 0.33 g / 100 g）较低。较高的淀粉含量（2.08对0.14 g / 100 g）。鹰嘴豆饮料的发酵能力是可以接受的，经过16小时的发酵，菌落形成单位（CFU）从大约5×10 ⁴增加到7.4×10 ⁶，而在大豆中，最终值是1.7×10 ⁷。尽管如此，脱水收缩显着高于大豆的脱水收缩：19.4比3.8％。这归因于发酵鹰嘴豆饮料中较弱的蛋白质网络和高淀粉水平，这可能导致在储存过程中淀粉回生，从而导致乳清排出。感官分析表明，新鲜鹰嘴豆饮料与大豆饮料一样可以接受。相反，发酵鹰嘴豆饮料在外观上的评价低于大豆。这项研究表明，鹰嘴豆在开发基于植物的新鲜饮料方面可以成为大豆的有前途的替代品，同时需要对其进行优化以将其应用于发酵饮料中。