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- Title
Physico-chemical and sensory quality of mung bean (Vigna radiata) enriched stirred yoghurt.
- Authors
Priyadarshani, W. M. D.; Muthumuniarachchi, M. A. M. R.
- Abstract
The present study introduces the potential use of mung bean (Vigna radiata) as a functional ingredient in yoghurt. Yoghurt was prepared with standardized cow's milk and green gram paste was added to the stirred yogurt 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 4°C. 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.
- Publication
International Food Research Journal, 2018, Vol 25, Issue 5, p2051
- ISSN
1985-4668
- Publication type
Academic Journal