Abstract Cajeta is a Mexican artisanal candy elaborated from goat milk. While it is popular among consumers, it is necessary to find alternative uses to improve access to stable and fair trade for producers. Therefore, the objective of this study was to develop a functional beverage using whey with different levels of inulin (4, 8 and 12%) as a prebiotic, guar gum (0.321, 0.625 and 1.25%) as a thickener and cajeta (20% v/v) as flavoring. Nine formulations were prepared, stored at 4 °C and analyzed on days 0, 7 and 14. The pH values were constant (5.9) in all formulations, while acidity exhibited changes on days 0 and 14. Flow properties of the beverages exhibited a non-Newtonian behavior and fitted best with the Power Law (PL). According to acceptance tests and a Check-All-That-Apply (CATA) questionnaire, it was possible to obtain a cajeta-flavored whey-beverage using lower concentrations of inulin and gum. The physicochemical characteristics provided by ingredients added in lower concentrations did not affect the organoleptic properties of the product, showed lower viscosity, and were highly accepted by most participants.

Abstract Yogurt is one of the most widely consumed foods around the world, with a tendency to add several ingredients with functional properties. The incorporation of legume flours in food systems has been a growing trend in recent years. Therefore, this study evaluated the effect of the addition of chickpea flour on the physicochemical, rheological, and microstructural properties of yogurt. Different levels of chickpea flour (1, 2, and 3%) were added to yogurt and the evolution of systems were monitored on days 1, 8, 15, and 22 of storage. Results for pH (4.61 - 4.75), titratable acidity (0.58% - 0.72%) and density (1048 - 1139 kg/m3) showed no significant differences (p > 0.05), while higher concentrations of the flour resulted in lower levels of syneresis (15.90% - 23.73%). The flow properties confirmed the non-Newtonian behavior in the systems, fitting the two Power Law and Herschel-Bulkley models, thus establishing a relationship between the experimental data and the variables under study. The microstructure analysis showed that a higher concentration of chickpea flour increases the porosity of the system. Finally, the results suggest that it is highly recommended to replace milk solids with chickpea flour, thereby maintaining the properties and stability of the product.