This study aimed to evaluate the effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt (SY) at different pH (5.4, 5.0, and 4.6). The microbial analysis, textural and rheological properties, and interfacial protein composition of all the samples were monitored. Microbial results suggested that the increased fat content in SY‐5.0 and SY‐4.6 resulted in significantly high viable cell counts of lactic acid bacteria (LAB). Textural studies demonstrated that the presence of a low fat content (1–3%) significantly reduced the hardness, springiness, and gumminess of the sample, but this effect was negligible with the addition of fat content (4–5%). The apparent viscosity and thixotropy of the SY‐4.6 sample increased as the fat content increased. in vivo buccal digestion showed that a high fat content (2–4%) reduced the number of chews and chewing durations, which might be correlated with high oil droplet release (%) after mastication.

Yogurt supplemented with plant source proteins are received increased attention but few studies investigated effect of plant source proteins supplementation on protein digestibility and releasing of bioactive peptides. In this study, a residue rich in protein derived from common beans starch production, Common Bean Whey (CBW), was applied in development of novel yogurt. CBW from four major common beans varieties, namely white, black, kidney and cranberry were utilized. The novel yogurts were subjected to in vitro Gastro-Intestinal Simulation (GIS) digestion and protein digestibility, antioxidant activity and Angiotensin I Converting Enzyme (ACE) inhibitory property were studied. Compared to the control, Common Bean Whey Fortifi ed Yogurt (CBWFY), particularly black bean whey was the predominate stable sample to protein degradation in the gastric and intestinal phases. Peptide content and SDS-PAGE revealed that CBWFY samples exhibited mostly lower hydrolysis grades in gastric and commence of duodenal phases. High antioxidant and ACE inhibitory activities results were attributed to CBWFY, in which signifi cantly (p < 0.05) higher value was observed in kidney bean whey digesta at120min phase of intestinal digestion. For the fi rst time, the outcomes of this investigation demonstrated the infl uence of four varieties of common beans whey supplementation on protein hydrolysis kinetics, digestive degree, antioxidant activity and ACE inhibitory properties on yogurt.