Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt

Priyadarshani W. M. D., . and Muthumuniarachchi M. A. M. R, . Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt. pp. 2051-2055. ISSN 2231-754

The present study introduces the potential use of mung bean (Vigna radiata) as a functional ingredient in yoghurt. Yoghurt was prepared with standardized cows milk and green gram paste was added to the stirred yoghurt at the rates of 5 10 15 20 and 25 (w/w). Sensory evaluation revealed that there was a significant difference among sensory scores of yoghurt enriched with different levels of mung bean paste. The yoghurt enriched with 10 mung bean paste demonstrated the overall high sensory acceptability. Product was further evaluated for microbial and physico-chemical properties during 28 days of storage at 4C. Titratable acidity and pH of yoghurt demonstrated similar concomitant trends. Yeast Moulds and Coliform counts were negligible throughout the storage. Total solids Brix and fat contents of yoghurt enriched with 10 mung bean paste were 25.94 21 and 3.5 respectively. Yoghurt made with 10 mung bean paste conformed to the national standards. Therefore yoghurt enriched with mung bean paste can be considered as a novel dimension to fermented dairy products.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(05)%202018/(39).p...

Abstract

The present study introduces the potential use of mung bean (Vigna radiata) as a functional ingredient in yoghurt. Yoghurt was prepared with standardized cows milk and green gram paste was added to the stirred yoghurt at the rates of 5 10 15 20 and 25 (w/w). Sensory evaluation revealed that there was a significant difference among sensory scores of yoghurt enriched with different levels of mung bean paste. The yoghurt enriched with 10 mung bean paste demonstrated the overall high sensory acceptability. Product was further evaluated for microbial and physico-chemical properties during 28 days of storage at 4C. Titratable acidity and pH of yoghurt demonstrated similar concomitant trends. Yeast Moulds and Coliform counts were negligible throughout the storage. Total solids Brix and fat contents of yoghurt enriched with 10 mung bean paste were 25.94 21 and 3.5 respectively. Yoghurt made with 10 mung bean paste conformed to the national standards. Therefore yoghurt enriched with mung bean paste can be considered as a novel dimension to fermented dairy products.

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Item Type:	Article
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Mung beans
AGROVOC Term:	Vigna radiata
AGROVOC Term:	Yoghurt
AGROVOC Term:	Cow milk
AGROVOC Term:	Yeasts
AGROVOC Term:	Moulds
AGROVOC Term:	Coliform bacteria
AGROVOC Term:	Fermented milk
AGROVOC Term:	Dairy products
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24649

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