This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented milk (control), milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from artichoke (as prebiotic control). Kefirs were evaluated during 28 days’ storage time at refrigerated temperature. Microbial viability, physicochemical properties (total titratable acidity, syneresis and pH), rheological properties (flow and dynamic shear rheology) and consumer’s acceptability were evaluated. The number of bacteria significantly increased during storage period in all the formulations. The pH decreases during storage whereas total titratable acidity increased as was expected. Kefir supplemented with mucilage showed slightly lower but not significantly different sensory acceptability scores in comparison to the control. The novel mucilage ingredients could be prebiotic source for improving kefir quality.

中文翻译：

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蚕豆和鹰嘴豆粘液掺入对开菲尔结构和功能的影响

本研究旨在研究从蚕豆和鹰嘴豆中提取的粘液富集开菲尔的可行性。研究了四种开菲尔配方：发酵乳（对照）、含 3% 蚕豆粘液的乳、含 3% 鹰嘴豆粘液的乳和含 3% 朝鲜蓟菊粉的乳（作为益生元对照）。在冷藏温度下 28 天的储存时间内对开菲尔进行了评估。微生物生存力、物理化学特性（总滴定酸度、脱水收缩和 pH 值）、流变特性（流动和动态剪切流变学）和消费者的可接受性进行了评估。所有制剂在储存期间细菌数量均显着增加。pH 值在储存期间降低，而总可滴定酸度如预期的那样增加。与对照相比，补充有粘液的开菲尔表现出略低但没有显着差异的感官可接受性分数。新型粘液成分可能是改善开菲尔质量的益生元来源。