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Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts

Legumes and probiotics are versatile food ingredients that can be incorporated into nutritious food products. In this study, legume yogurts from legume flours (8 w/w) and legume milks (16 w/w) were formulated using soybean (Glycine max), pigeon pea (Cajanus cajan),and mung bean (Vigna radiata). The...

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Main Authors:	Jamalullail, Nurul Aini, Chan, Yong Lin, Tang, Teck Kim, Tang, Chin Ping, Lai, Oi Ming
Format:	Article
Language:	English
Published:	Slovak University of Agriculture 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/108595/1/108595.pdf http://psasir.upm.edu.my/id/eprint/108595/ https://office2.jmbfs.org/index.php/JMBFS/article/view/5141
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spelling	my.upm.eprints.1085952024-10-21T02:03:05Z http://psasir.upm.edu.my/id/eprint/108595/ Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts Jamalullail, Nurul Aini Chan, Yong Lin Tang, Teck Kim Tang, Chin Ping Lai, Oi Ming Legumes and probiotics are versatile food ingredients that can be incorporated into nutritious food products. In this study, legume yogurts from legume flours (8 w/w) and legume milks (16 w/w) were formulated using soybean (Glycine max), pigeon pea (Cajanus cajan),and mung bean (Vigna radiata). The formulations were incorporated with sugar (7), xanthan gum (0.5), and commercial mix cultures containing starter cultures (Streptococcus thermophilusand Lactobacillus bulgaricus) and probiotics (L. acidophilus, L. Casei,and Bifidobacterium longum), followed by fermentation at 37°C until they reached pH 4.5. Legume yogurts were analyzed for their chemical compositions, amino acid content,and sensory evaluation. Changes in pH, titratable acidity, color, water holding capacity (WHC), rheological properties, and microbial survivability were also evaluated during storage at 4°C for 28 days. Total solid (≥11.63), moisture (≥81.44),and protein (1.62 to 5.12) contents were recorded, while glutamic acid, aspartic acid,and lysine werethe most prevalent amino acids detected in the legume yogurts. During storage, the pH significantly decreased (P>0.05) while the titratable acidity increased. The legume yogurts showed shear-thinning properties (n<1) with reduced WHC during storage. The lactic acid bacteria survivability remained ≥7 log cfu/ml until the end of storage, except for B. longum. Desirable consistency, sweetness,and sourness were obtained from the sensorial evaluation. However, there wasalso an unfamiliar taste that developed from the products which affected their overall acceptability. In conclusion, legumes are great lactic acid bacteria carrier and their utilization provide a promising alternative for dairy substitutes. Slovak University of Agriculture 2022-12-14 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/108595/1/108595.pdf Jamalullail, Nurul Aini and Chan, Yong Lin and Tang, Teck Kim and Tang, Chin Ping and Lai, Oi Ming (2022) Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts. Journal of Microbiology, Biotechnology and Food Sciences, 12 (4). art. no. e5141. pp. 1-9. ISSN 1338-5178 https://office2.jmbfs.org/index.php/JMBFS/article/view/5141 10.55251/jmbfs.5141
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
language	English
description	Legumes and probiotics are versatile food ingredients that can be incorporated into nutritious food products. In this study, legume yogurts from legume flours (8 w/w) and legume milks (16 w/w) were formulated using soybean (Glycine max), pigeon pea (Cajanus cajan),and mung bean (Vigna radiata). The formulations were incorporated with sugar (7), xanthan gum (0.5), and commercial mix cultures containing starter cultures (Streptococcus thermophilusand Lactobacillus bulgaricus) and probiotics (L. acidophilus, L. Casei,and Bifidobacterium longum), followed by fermentation at 37°C until they reached pH 4.5. Legume yogurts were analyzed for their chemical compositions, amino acid content,and sensory evaluation. Changes in pH, titratable acidity, color, water holding capacity (WHC), rheological properties, and microbial survivability were also evaluated during storage at 4°C for 28 days. Total solid (≥11.63), moisture (≥81.44),and protein (1.62 to 5.12) contents were recorded, while glutamic acid, aspartic acid,and lysine werethe most prevalent amino acids detected in the legume yogurts. During storage, the pH significantly decreased (P>0.05) while the titratable acidity increased. The legume yogurts showed shear-thinning properties (n<1) with reduced WHC during storage. The lactic acid bacteria survivability remained ≥7 log cfu/ml until the end of storage, except for B. longum. Desirable consistency, sweetness,and sourness were obtained from the sensorial evaluation. However, there wasalso an unfamiliar taste that developed from the products which affected their overall acceptability. In conclusion, legumes are great lactic acid bacteria carrier and their utilization provide a promising alternative for dairy substitutes.
format	Article
author	Jamalullail, Nurul Aini Chan, Yong Lin Tang, Teck Kim Tang, Chin Ping Lai, Oi Ming
spellingShingle	Jamalullail, Nurul Aini Chan, Yong Lin Tang, Teck Kim Tang, Chin Ping Lai, Oi Ming Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
author_facet	Jamalullail, Nurul Aini Chan, Yong Lin Tang, Teck Kim Tang, Chin Ping Lai, Oi Ming
author_sort	Jamalullail, Nurul Aini
title	Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
title_short	Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
title_full	Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
title_fullStr	Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
title_full_unstemmed	Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
title_sort	nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
publisher	Slovak University of Agriculture
publishDate	2022
url	http://psasir.upm.edu.my/id/eprint/108595/1/108595.pdf http://psasir.upm.edu.my/id/eprint/108595/ https://office2.jmbfs.org/index.php/JMBFS/article/view/5141
_version_	1814054658969174016
score	13.211869

Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts

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