Quality evaluation and comparative physicochemical and sensory studies of chickpea (Cicer arietinum) beverage

Abstract

This study aimed to evaluate the protein quality, nutritional profile, and sensory attributes of an optimized chickpea beverage compared to popular plant-based beverages, addressing the growing demand for nutritious and appealing alternatives among health-conscious consumers. The chickpea beverage exhibited a notable protein content of 5.59%, surpassing soy (4.63%), almond (1.33%), rice (0.15%), and oat (2.24%) beverages. Its Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 0.89 underscores its high protein quality, with methionine and cysteine identified as limiting amino acids. The beverage demonstrated a viscosity of 27.36 mPa.s, significantly higher than bovine milk, contributing to a desirable mouthfeel. Sensory evaluation through a consumer panel revealed an overall acceptability score of 6.09, with high ratings for flavor, taste, and aftertaste. It excelled in mouthfeel with a score of 6.54, indicating a smooth, creamy texture that enhances the overall drinking experience and significantly contributes to consumer satisfaction. The findings highlight its potential for market success and further product development, making it a viable option for health-conscious consumers seeking nutritious plant-based beverage alternatives. This work is particularly important as it addresses the need for more diverse and high-quality plant-based protein sources in the market, catering to the increasing number of individuals adopting plant-based diets for health, environmental, and ethical reasons.