Home Journals Articles Updates About
CN
image
收藏切换
Optimization of Preparation Process and Quality Characteristics of White Kidney Bean Plant-based Yogurt
收藏切换
PDF
Jiaxue WANG1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *
China Dairy | 2026, (6) : 117 - 126
Less
收藏切换
China Dairy | 2026, (6): 117-126
• DAIRY INDUSTRY •
Optimization of Preparation Process and Quality Characteristics of White Kidney Bean Plant-based Yogurt
Full
Jiaxue WANG1, 2, Yichen HU1, Lei WANG1, Liang ZOU1, *, Guixing REN1, 2, *
Affiliations
  • 1.College of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
  • 2.School of Life Science, Shanxi University, Taiyuan Shanxi 030006
Published: 2026-06-25 doi: 10.12377/1671-4393.26.06.15
Outline
收藏切换
[Objective]

This study used white kidney bean cooked powder as the raw material to investigate the effects of the ratio of ingredients on the physicochemical properties, sensory evaluation, and antioxidant activity of white kidney bean plant-based yogurt.

[Method]

By setting different ratios of ingredients (1∶6, 1∶8, 1∶10, 1∶12, 1∶14) , the pH value, water holding capacity, particle size, zeta potential, total flavonoid content, antioxidant activity (DPPH and ABTS⁺ free radical scavenging rate) , and sensory evaluation of yogurt were explored.

[Result]

As the ratio of ingredients decreased, the total soluble solids and total flavonoid contents in the yogurt and its antioxidant activity showed a downward trend, and reached the lowest level at a ratio of 1∶14. When the ratio of ingredients was 1∶10, the system exhibited the best stability and sensory quality, specifically: pH value of 4.48, water holding capacity of 43.60%, particle size of 481.1 nm, zeta potential of 25.59 mV, and sensory evaluation of 81.7 points.

[Conclusion]

The white kidney bean yogurt prepared under the condition of a 1∶10 ratio of ingredients achieved the optimal balance in terms of physicochemical stability, sensory quality, and antioxidant activity.

white kidney bean  /  plant-based yogurt  /  solid-to-liquid ratio  /  antioxidant activity  /  stability
Jiaxue WANG, Yichen HU, Lei WANG, Liang ZOU, Guixing REN. Optimization of Preparation Process and Quality Characteristics of White Kidney Bean Plant-based Yogurt[J]. China Dairy, 2026 , (6) : 117 -126 . DOI: 10.12377/1671-4393.26.06.15
Appendix
Less
Year 2026 volume Issue 6
PDF
112
15
Cite this Article
BibTeX
Article Info
doi: 10.12377/1671-4393.26.06.15
  • Online Date：2026-08-20
  • Published：2026-06-25
Article Data
Affiliations
History
Funding
Affiliations
    1.College of Food and Biological Engineering, Chengdu University, Chengdu Sichuan 610106
    2.School of Life Science, Shanxi University, Taiyuan Shanxi 030006
References
Share
https://castjournals.cast.org.cn/joweb/zgry/EN/10.12377/1671-4393.26.06.15
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62199257
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House