Effect of white kidney bean extract on the quality of set yogurt

Authors

WANG Zihan, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
LI Yuexing, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
CAI Yongjian, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
WANG Jianhui, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China;Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavored Compound Seasoning for Chain Catering , Changsha , Hunan 410023 , ChinaFollow

Corresponding Author(s)

王建辉（1980—），男，长沙理工大学教授，博士。E-mail：wangjh0909@163.com

Abstract

［Objective］ To investigate the effect of white kidney bean extract (WBE ) on the physicochemical properties and flavor of set yogurt.［Methods］ The pH value,acidity,water -holding capacity,texture properties,and volatile flavor characteristics of set yogurt are analyzed using a pH meter,titrimetric method,centrifugation and weighing method,texture analyzer,and electronic nose,respectively.［Results］］ WBE significantly promotes yogurt fermentation (P<0.05),with water -holding capacity,hardness,and content of benzene volatile flavor compounds all superior to the control group.Adding 0.9% WBE increases the water -holding capacity of yogurt by 13.11%,and the hardness and viscosity by 9.46% and 13.19%,respectively.Besides,the addition of WBE reduces the content of hydrides and nitrogen oxides in volatile flavor compounds of yogurt,while increasing the content of long -chain alkanes in volatile flavor compounds.According to correlation heat maps,the addition of 0.9% WBE is positively correlated with the water -holding capacity,content of long -chain alkanes,hardness,viscosity,absolute value of adhesiveness,and absolute value of cohesiveness of yogurt,indicating that it can synergistically optimize the texture and flavor of yogurt,and enhance the overall quality.［Conclusion］ Adding 0.9% WBE helps yogurt fermentation and significantly improves the texture and flavor characteristics of set yogurt.

Publication Date

7-3-2025

First Page

211

Last Page

216

DOI

10.13652/j.spjx.1003.5788.2025.80320

Recommended Citation

Zihan, WANG; Yuexing, LI; Yongjian, CAI; and Jianhui, WANG (2025) "Effect of white kidney bean extract on the quality of set yogurt," Food and Machinery: Vol. 41: Iss. 6, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2025.80320
Available at: https://www.ifoodmm.cn/journal/vol41/iss6/29

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