Characteristics of a Chocolate Beverage from Germinated Chickpeas

摘要: A chocolate flavored beverage was developed using germinated chickpeas (Cicer arietinum). The formulation included the legume at a level of 10% along with sugar, cocoa, salt, vegetable oil and water as main ingredients. Beverage prepared from showed reduced viscosity improved consistency when compared control formulated ungerminated chickpeas. reduction 15% in starch occurred during germination probably accounted for most observed decrease viscosity. acceptability established by sensory evaluation. paired preference test indicated no significant difference between chickpea commercial milk.