Effects of baking, enzyme treatment and protein fortification on fermented milk of chickpea and oat

This study aims to address the common problems of plant-based products, such as low protein content, high sucrose content, coarse taste and poor texture. By studying the effects of baking, enzyme treatment and protein fortification on the physicochemical and sensory properties of fermented milk of chickpea and oat, a suitable pretreatment method was determined. The results showed that the enzyme treatment significantly increased the contents of reducing sugar and free amino acids in the fermented milk, improved the fermentation environment, and significantly changed the pH value, titrable acidity, water retention and texture characteristics. Although the enzyme treatment reduces water retention and viscosity, sensory evaluation results show that it is more favored by consumers. In addition, increasing the ratio of chickpeas to oat can increase the protein content and total dry matter content of fermented milk, and enhance its water retention and quality.