Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues

The search for sustainable and healthy foods has led to the development of various fermented plant-based products as an alternative to fermented dairy products. These fermented products must have satisfactory sensory properties, meet nutritional requirements, and contain live and active probiotic bacteria, that can exert beneficial health effects. In our study, we developed mixes of almond and chickpea milk analogues (MAs), with a protein content of approx. 3 %, close to the protein content of dairy milk. Two lactic acid bacteria strains, Streptococcus thermophilus CIRM-BIA772 and Lactobacillus helveticus CIRM-BIA100, with known technological and probiotic properties, were used to ferment the different MAs and to produce fermented yoghurt analogues (YAs). After fermentation, bacterial population, carbohydrates and organic acid content, proteolysis, amino acid profile, instrumental texture analysis, sensory properties and in vitro immunomodulation were measured. The changes in composition of the almond and chickpea MAs and the mixes made thereof resulted in different capabilities of the two strains to grow with higher growth shown in the YA mixes. In turn, the strains produced various amounts in lactic acid, peptides and free amino acids, including GABA. The samples with higher almond content exhibited significantly lower apparent viscosity (222 vs. 937mPas at ẏ = 50s⁻¹) and a greater tendency toward syneresis compared to those with higher chickpea content (54 % vs. 5 %). The plant-based aroma was consistent across samples as well as the yoghurt-like attribute that can help acceptation by consumers. Finally, after fermentation, the YAs diversely reduced the proinflammatory response induced by lipopolysaccharide of E. coli, with higher reduction of the IL8 secretion in 100 % chickpea and in the mixes with high chickpea content. These results provide valuable insights into how the composition of the raw material blends and the fermentation conditions can be modulated to control the sensory, textural, nutritional and health properties.