NUTRITIONAL, PHYSICOCHEMICAL STABILITY, MICROBIAL SURVIVABILITY AND SENSORIAL EVALUATION OF LEGUME YOGURTS

Legumes and probiotics are versatile food ingredients that can be incorporated into nutritious products. In this study, legume yogurts from flours (8% w/w) milks (16% were formulated using soybean (Glycine max), pigeon pea (Cajanus cajan), mung bean (Vigna radiata). The formulations with sugar (7%), xanthan gum (0.5%), commercial mix cultures containing starter (Streptococcus thermophilus Lactobacillus bulgaricus) (L. acidophilus, L. Casei, Bifidobacterium longum), followed by fermentation at 37°C until they reached pH 4.5. Legume analyzed for their chemical compositions, amino acid content, sensory evaluation. Changes in pH, titratable acidity, color, water holding capacity (WHC), rheological properties, microbial survivability also evaluated during storage 4°C 28 days. Total solid (≥11.63%), moisture (≥81.44%), protein (1.62 to 5.12%) contents recorded, while glutamic acid, aspartic lysine the most prevalent acids detected yogurts. During storage, significantly decreased (P>0.05) acidity increased. showed shear-thinning properties (n<1) reduced WHC storage. lactic bacteria remained ≥7 log cfu/ml end of except B. longum. Desirable consistency, sweetness, sourness obtained sensorial However, there was an unfamiliar taste developed products which affected overall acceptability. conclusion, legumes great carrier utilization provide a promising alternative dairy substitutes.