Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
Beverages
Abstract
To improve the quality of fermented chickpea beverages, a highly nutritious substitute
for dairy, the Box-Behnken design and the response surface methodology were used to obtain
optimized ultrasonic parameters for producing ultrasound-assisted fermented chickpea beverages.
The determining parameters were the lactic acid, reducing sugar content, and the cell viability of the
treated product. The most significant parameters obtained were frequency and treatment duration,
while power density was relatively insignificant. The optimum fermentation parameters obtained
were a treatment start time of 3 h, treatment duration of 80 min, frequency of 27.5 kHz, and power
density of 100 W/L with optimum yields of 0.23096 mg/mL, 2.92898 mg/mL, and 0.488189 for
reducing sugar, lactic acid, and cell viability index, respectively, with desirability above 0.95. Further
analysis of the ultrasound treatment’s effect on the product’s structure showed the ultrasound assisted fermented chickpea beverage was more structurally stable and homogenous, with even
distribution of macromolecules present.
Description
Research Article
Keywords
chickpeas, fermentation, ultrasound-assisted fermentation
Citation
Citation: Johnson, N.A.N.; Ekumah, J.-N.; Adade, S.Y.-S.S.; Li, Y.; Betchem, G.; Issaka, E.; Ma, Y. Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology. Beverages 2023, 9, 62. https://doi.org/10.3390/beverages 9030062