Animal Science and Food Technology

Physicochemical properties and sensory acceptance of honey-enriched chickpea (Cicer arietinum L.) yoghurt

Naila Amani Fatiha Putri, Naila Ar-rifdah Noerrosadi, Yasmin Aulia Rachma, Yoyok Budi Pramono
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Abstract

The rising demand for functional plant-based foods has driven the use of legumes as a viable alternative to traditional dairy-based yoghurt. Chickpea (Cicer arietinum L.) offers high protein, fibre, and bioactive compounds, while honey may improve fermentation, texture, and antioxidant properties. This study aimed to evaluate the effect of honey addition (0%, 2%, 4%, and 6%) on the physicochemical characteristics, antioxidant activity, and sensory acceptance of chickpea-based yoghurt. Chickpea milk supplemented with skimmed milk was fermented using lactic acid bacteria and analysed for pH, titratable acidity, total soluble solids (TSS), syneresis, antioxidant activity, and consumer acceptance. Honey addition significantly improved the physicochemical and sensory properties of chickpea yoghurt by enhancing fermentation performance (higher titratable acidity, total soluble solids, and antioxidant activity), lowering pH and syneresis values. Sensory evaluation demonstrated increased taste and overall acceptance with increasing honey concentration, whereas aroma and texture were not significantly affected. Overall, 6% honey provided the best balance of stability, functionality, and consumer preference, indicating its potential as an optimal formulation for plant-based yoghurt development. These findings highlighted the role of honey as a natural functional ingredient that enhanced both technological quality and consumer acceptability in legume-based fermented products. The findings of this study can be utilised by plant-based food manufacturers and small-scale producers to develop functional yoghurt alternatives with improved nutritional and sensory profiles, addressing the growing market demand for fermented products

Keywords

plant-based fermentation; lactic acid bacteria; prebiotic sweetener; antioxidant activity; sensory evaluation

Suggested citation
Putri, N.A.F., Noerrosadi, N.A., Rachma, Y.A., & Pramono, Y.B. (2026). Physicochemical properties and sensory acceptance of honey-enriched chickpea (Cicer arietinum L.) yoghurt. Animal Science and Food Technology, 17(1), 77-92. https://doi.org/10.31548/animal.1.2026.77
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