Extraction and characterization of chickpea protein isolate and its application in the development of a plant-based frozen dessert

Abstract

The purpose of this study was to develop a plant-based frozen dessert fortified with chickpea protein isolate (CPI) and then assess its physicochemical, functional, and sensory qualities. CPI was selected for its high protein content (84.69%) and positive functional properties, including solubility (60.2%), foaming capacity (62.37%), and emulsion capacity (69.54%). The formulations S1, S2, and S3 represented 5%, 10%, and 15% CPI, respectively. As the CPI concentration increased, the pH rose from 6.68 to 6.98, while the titratable acidity decreased from 0.18% to 0.15%. The protein content ranged from 3.89% to 4.03%, and the fat content slightly decreased from 4.07% to 3.97%. Viscosity increased from 2317 to 2709 cP, but the overrun reduced from 31.56% to 28.78% as the CPI increased. The melting resistance improved, and the melting time increased from 47.78 to 51.05 minutes. The enhanced melting resistance was attributed to the emulsifying and foaming properties of CPI, which stabilized the fat globules and air cells and slowed the ice crystal growth during melting. Sensory evaluation revealed that the formulation containing 10% CPI (S2) was the most similar to the control in terms of overall acceptability. These findings demonstrate the potential of CPI as a functional protein source in non-dairy frozen desserts, providing an enhanced texture and stability while maintaining an acceptable sensory quality.