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Peer-reviewedCC BYPLOS One

Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations

  • Larissa Dos Santos Freitas1
  • Sandra Fernandes Arruda2
  • Maria Carolina Mesquita2
  • Thalyson Guirra Eneias1
  • Marcio Antônio Mendonça3
  1. 1Post-Graduate Program in Animal Sciences, College of Agronomy and Veterinary Medicine, Campus Universitário Darcy Ribeiro, University of Brasília, Brasília, Brazil.
  2. 2Department of Nutrition, College of Health Sciences, University of Brasília, Brasília, Federal District, Brazil.
  3. 3College of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Federal District, Brazil.
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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.

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Cite

BibTeXRIS
BibTeX
@article{freitas2026chickpea,
  title = {{Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations}},
  author = {Larissa Dos Santos Freitas and Sandra Fernandes Arruda and Maria Carolina Mesquita and Thalyson Guirra Eneias and Marcio Antônio Mendonça},
  journal = {PLOS One},
  year = {2026},
  month = nov,
  doi = {10.1371/journal.pone.0362095},
  url = {https://doi.org/10.1371/journal.pone.0362095},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations
AU  - Larissa Dos Santos Freitas
AU  - Sandra Fernandes Arruda
AU  - Maria Carolina Mesquita
AU  - Thalyson Guirra Eneias
AU  - Marcio Antônio Mendonça
PY  - 2026
DA  - 2026/11/02
JO  - PLOS One
DO  - 10.1371/journal.pone.0362095
UR  - https://doi.org/10.1371/journal.pone.0362095
AB  - 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.
SN  - 1932-6203
ER  -