{
  "abstract": "This study evaluated the effect of adding chickpea flour to milk-based formulations on physicochemical parameters, the survival, and viability of potentially probiotic microorganisms. Four formulations were prepared using skimmed milk (10%) and sucrose (10%), each containing Lactobacillus plantarum S180.7 (CF1) or L. plantarum SBR64.7 (CF2), with or without 4.5% chickpea flour (TF1 and TF2). Composition, physicochemical properties, total phenolic content, antioxidant activity, and bacterial viability were assessed during 24 hours of fermentation and 28 days of storage at 4°C. Formulations with chickpea flour exhibited a greater pH decrease (ΔpH, 24–0 h: TF1 = –1.81 and TF2 = –1.38) than controls (CF1 = –0.58 and CF2 = –0.52), along with higher titratable acidity after 6 and 9 hours, respectively. Chickpea flour enhanced bacterial growth, reaching 8 Log CFU/mL, and increased phenolic content without affecting antioxidant potential. Viability remained stable and higher than controls, confirming improved probiotic stability in milk-based formulations.",
  "abstract_shown": true,
  "affiliations": [
    "Post-Graduate Program in Animal Sciences, College of Agronomy and Veterinary Medicine, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, Brazil.",
    "Department of Nutrition, College of Health Sciences, University of Brasília, Brasília, Federal District, Brazil.",
    "College of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Federal District, Brazil."
  ],
  "article_type": "Research Article",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Larissa Dos Santos Freitas",
      "orcid": "0009-0008-7974-2416"
    },
    {
      "affs": [
        1
      ],
      "name": "Sandra Fernandes Arruda"
    },
    {
      "affs": [
        1
      ],
      "name": "Maria Carolina Mesquita"
    },
    {
      "affs": [
        0
      ],
      "name": "Thalyson Guirra Eneias",
      "orcid": "0009-0008-1543-5492"
    },
    {
      "affs": [
        2
      ],
      "name": "Marcio Antônio Mendonça"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/bdvkn7my4vzdr.bib",
  "cited_by": 0,
  "doi": "10.1371/journal.pone.0362095",
  "fulltext_url": "https://europepmc.org/articles/PMC13726982",
  "id": "bdvkn7my4vzdr",
  "issns": [
    "1932-6203"
  ],
  "landing_url": "https://doi.org/10.1371/journal.pone.0362095",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Anatomy"
    ],
    [
      "heading",
      "Antioxidants"
    ],
    [
      "heading",
      "Beverages"
    ],
    [
      "heading",
      "Biochemistry"
    ],
    [
      "heading",
      "Biology and Life Sciences"
    ],
    [
      "heading",
      "Body Fluids"
    ],
    [
      "heading",
      "Carbohydrates"
    ],
    [
      "heading",
      "Chemical Compounds"
    ],
    [
      "heading",
      "Chemistry"
    ],
    [
      "heading",
      "Diet"
    ],
    [
      "heading",
      "Disaccharides"
    ],
    [
      "heading",
      "Fermentation"
    ],
    [
      "heading",
      "Flour"
    ],
    [
      "heading",
      "Fluorescence Recovery after Photobleaching"
    ],
    [
      "heading",
      "Food"
    ],
    [
      "heading",
      "Light Microscopy"
    ],
    [
      "heading",
      "Medicine and Health Sciences"
    ],
    [
      "heading",
      "Metabolic Processes"
    ],
    [
      "heading",
      "Metabolism"
    ],
    [
      "heading",
      "Microbiology"
    ],
    [
      "heading",
      "Microscopy"
    ],
    [
      "heading",
      "Milk"
    ],
    [
      "heading",
      "Nutrition"
    ],
    [
      "heading",
      "Organic Chemistry"
    ],
    [
      "heading",
      "Organic Compounds"
    ],
    [
      "heading",
      "Phenols"
    ],
    [
      "heading",
      "Physical Sciences"
    ],
    [
      "heading",
      "Physiology"
    ],
    [
      "heading",
      "Probiotics"
    ],
    [
      "heading",
      "Research Article"
    ],
    [
      "heading",
      "Research and Analysis Methods"
    ],
    [
      "heading",
      "Sucrose"
    ],
    [
      "openalex",
      "1106|Probiotics and Fermented Foods"
    ],
    [
      "plos",
      "/Biology and life sciences/Anatomy/Body fluids/Milk"
    ],
    [
      "plos",
      "/Biology and life sciences/Biochemistry/Antioxidants"
    ],
    [
      "plos",
      "/Biology and life sciences/Biochemistry/Metabolism/Metabolic processes/Fermentation"
    ],
    [
      "plos",
      "/Biology and life sciences/Microbiology/Probiotics"
    ],
    [
      "plos",
      "/Biology and life sciences/Nutrition/Diet/Beverages/Milk"
    ],
    [
      "plos",
      "/Biology and life sciences/Nutrition/Diet/Food/Flour"
    ],
    [
      "plos",
      "/Biology and life sciences/Physiology/Body fluids/Milk"
    ],
    [
      "plos",
      "/Medicine and health sciences/Anatomy/Body fluids/Milk"
    ],
    [
      "plos",
      "/Medicine and health sciences/Nutrition/Diet/Beverages/Milk"
    ],
    [
      "plos",
      "/Medicine and health sciences/Nutrition/Diet/Food/Flour"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Chemical compounds/Organic compounds/Carbohydrates/Disaccharides/Sucrose"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Chemical compounds/Phenols"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Organic chemistry/Organic compounds/Carbohydrates/Disaccharides/Sucrose"
    ],
    [
      "plos",
      "/Research and analysis methods/Microscopy/Light microscopy/Fluorescence recovery after photobleaching"
    ]
  ],
  "openalex": "W7225100287",
  "pdf_url": "https://europepmc.org/articles/PMC13726982?pdf=render",
  "pmcid": "PMC13726982",
  "pmid": "42970576",
  "published": "2026-11-02",
  "publisher": "Public Library of Science",
  "ris": "https://research.draconitic.com/paper/bdvkn7my4vzdr.ris",
  "sources": [
    {
      "first_seen": "2026-11-03T12:20:16Z",
      "native_id": "10.1371/journal.pone.0362095",
      "source": "plos",
      "url": "https://doi.org/10.1371/journal.pone.0362095"
    },
    {
      "first_seen": "2026-11-04T15:20:43Z",
      "native_id": "MED:42970576",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42970576"
    },
    {
      "first_seen": "2026-11-05T12:23:12Z",
      "native_id": "PMC13726982",
      "source": "pmc",
      "url": "https://doi.org/10.1371/journal.pone.0362095"
    }
  ],
  "subjects": [
    {
      "field": "biochemistry",
      "origin": "heading:Metabolism",
      "subfield": "enzymology-metabolism"
    },
    {
      "field": "biology",
      "origin": "heading:Microbiology",
      "subfield": "microbiology"
    },
    {
      "field": "chemistry",
      "origin": "heading:Organic Chemistry",
      "subfield": "organic"
    },
    {
      "field": "medicine",
      "origin": "plos:nutrition",
      "subfield": "nutrition"
    },
    {
      "field": "medicine",
      "origin": "plos:anatomy",
      "subfield": "physiology"
    }
  ],
  "title": "Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations",
  "title_text": "Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations",
  "type": "peer-reviewed",
  "updated_at": "2026-11-06T12:22:48Z",
  "url": "https://research.draconitic.com/paper/bdvkn7my4vzdr",
  "venue": "PLOS One",
  "versions": []
}