Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit.

In the present study, probiotic yogurt with LA5 and BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% ). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (10 CFU/g) in all yogurt types.