1College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu, P.R. China
2Department of Food Science and Technology, Faculty of Veterinary Sciences, Afghanistan National Agricultural Sciences and Technology University, 3801, Kandahar, Afghanistan
3Department of Animal Husbandry, Faculty of Animal Science, Afghanistan National Agricultural Sciences and Technology University, 3801, Kandahar, Afghanistan
4Department of Para-Clinic, Faculty of Veterinary Sciences, Afghanistan National Agricultural Sciences and Technology University, 3801, Kandahar, Afghanistan
5Department of Pre-Clinic, Faculty of Veterinary Sciences, Afghanistan National Agricultural Sciences and Technology University, 3801, Kandahar, Afghanistan
6Department of Food Science and Technology, Faculty of Veterinary Sciences, Shaikh Zayed University, Khost Province, Afghanistan
*Corresponding Author: Ahmadullah Zahir, College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu, P.R. China, Email: ahzahir.af@gmail.com
Online published on 18 June, 2025.
In recent years, the role of novel foods in public health has rapidly grown due to increased life expectancy, rising medication costs and consumers’ focus on obtaining health benefits.
This study evaluates the acid production, microbial growth, physicochemical and textural properties of common bean-fortified yogurt (CBWFY) during 28 days of cold storage.
All varieties of CBWFY showed higher acidity and lower pH value, resulting in a higher microbial population after production and during 28-day storage. The color values “a” and “L” did not vary significantly in all samples and remained steady after 28 days, while the “b” value increased. The highest syneresis (14.86%) was found in white bean whey, while the lowest syneresis (1.81%) was observed in kidney bean whey. In terms of texture, the cohesiveness of CBWFY and the control sample decreased, while the hardness, springiness and gumminess improved during cold storage. Remarkably, cranberry bean whey had higher values (cohesiveness, springiness and gumminess) despite the hardness found in white bean whey.
Common bean, L. Bulgaricus, Physicochemical properties, Yogurt
