selcuk j agr food sci

Selcuk Journal of Agriculture and Food Sciences

2458-8377 2458-8377

Selcuk University

Fermentation Technology

Fermantasyon Teknolojisi

Effects of Fermentation Temperature and Time on Chickpea-Initiated Sourdough Production

https://orcid.org/0000-0002-0963-8882

Şahin

Nazlı

KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ

https://orcid.org/0000-0003-4276-9304

Durmaz

Raziye

KARAMANOGLU MEHMETBEY UNIVERSITY

https://orcid.org/0000-0002-7704-9529

Koyuncu

Mehmet

KARAMANOGLU MEHMETBEY UNIVERSITY

https://orcid.org/0000-0001-7161-1552

Sayaslan

Abdulvahit

KARAMANOGLU MEHMETBEY UNIVERSITY

04 30 2024

38 1 82 94 09 13 2023 02 05 2024

1991

Selcuk Journal of Agriculture and Food Sciences

Chickpea is a nutritious staple pulse with numerous consumption patterns. It is also used in bakery products, especially in bread, in chickpea flour, fermented-chickpea liquor (FCL), and chickpea yeast (FCL-fermented sourdough) in various countries. However, a large variation exists in the traditional fermentation of FCL and chickpea yeast (CY). In this study, fermentation parameters (cracked-chickpea size, water-chickpea ratio, fermentation temperature, and fermentation time) for the production of FCL and CY were sequentially optimized through separate RSM designs. Therefore, this study aimed to optimise the fermentation conditions for preparing both FCL and CY. First, FCL production parameters of fermentation temperature, time, chickpea particle size, and water-chickpea ratio were optimized and determined to be 40°C, 26 h, 2-6 mm, and 4:1 ratio, respectively. Secondly, the CY process parameters (fermentation temperature and time) were optimized using the optimized FCL conditions and determined to be 38°C and 9 h. The validation studies proved no statistical difference (p>0.05) between the RSM-model predicted and experimental responses. At the optimized fermentation conditions, the FCL and CY had pH values of 4.44 and 4.31 and LAB counts of 9.87 and 9.08 log cfu/g. The optimum fermentation conditions determined in this study are somewhat comparable to those commonly employed in the traditional preparations of both FCL and CY. Such optimization could lead to the better utilization of FCL and CY in the food industry and improved consumer health outcomes.

Sourdough fermentation conditions fermented-chickpea liquor chickpea yeast lactic acid bacteria

The Scientific Research Projects Commission of Karamanoğlu Mehmetbey University

21.M.18

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