Physicochemical characteristics of yoghurt from various beans and cereals

Herawati, Heny; Afifah, Diana Nur; Kusumaningtyas, Eni; Usmiati, Sri; Soemantri, A S; Miskiyah,; Kamsiati, Elmi; Bachtiar, Muchamad

doi:10.1063/5.0075712

Cited by 1 publication

(1 citation statement)

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“…The effect of fermentation on viscosity decreased significantly with an increase in the proportion of mungbean milk. After 16 h of fermentation, M0 showed a significantly higher increase in viscosity than other samples containing mungbean milk, consistent with a previous study 27 . M0S had the highest viscosity value of 52.83 ± 0.76 mPa·s after 16 h of fermentation.…”

Section: Resultssupporting

confidence: 92%

The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt

An,

Park,

2024

Sci Rep

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Vegetable drinks offer a convenient way to increase the daily intake of vegetables containing vitamins, antioxidants, and fiber. In this study, we discovered that mungbean milk serves as a carbohydrate source during fermentation using lactic acid bacteria (LAB) and enhances the nutritional value of vegetable yoghurt. Mungbean milk reduces pH while titratable acidity increases faster than soybean milk during fermentation. M0S, Soybean milk 100% with added sucrose exhibited the highest titratable acidity after 16 h of fermentation. The acetic acid content of all samples did not show significant changes during fermentation, but the lactic acid content increased. Proximate analysis showed no significant change during fermentation, regardless of the fermentation time and mixing ratio of mungbean to soybean milk. The sucrose content of samples except M0S decreased after 16 h of fermentation. Mungbean milk exhibited high antioxidant activity both before and after fermentation, while M0S showed the lowest antioxidant activity. The results of this study demonstrated the potential application of mungbean milk to improve fermented vegetable drinks using LAB functionally. Fermented mungbean milk yoghurt can be a valuable addition to a healthy and balanced diet for those who consume plant-based diets.

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Section: Resultssupporting

confidence: 92%