Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers

Abstract There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p