Asian Journal of Dairy and Food Research
SCOPUS
  • Year: 2024
  • Volume: 43
  • Issue: 4

Evaluation of physicochemical properties of yogurt fortified with four verities of common bean whey (Phaseolus vulgaris)

  • Author:
  • Ahmadullah Zahir1,2,*, Esmatullah Rasa3, Rahimullah Amarkhil4, Aminullah Noor5, Mohammad Dawood Bawer4, Mohammad Naeem Azizi5, Aziz Ur Rahman Khalid6
  • Total Page Count: 8
  • Page Number: 708 to 715

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.

Abstract

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.

Keywords

Common bean, L. Bulgaricus, Physicochemical properties, Yogurt