Divergence in physicochemical and microstructural properties of set-type yogurt derived from bean proteins and animal milks: An inquiry into substitution viability

Abstract

To clarify the comprehensive disparities in quality between bean- and milk-based set-type yogurts, this investigation undertook a thorough evaluation of the physicochemical and structural attributes of yogurts derived from three bean beverages with 12 g/100 mL (pea, fava bean, and chickpea) and three animal milk sources (Holstein cow, Jersey cow, and goat). The outcomes indicated that bean-based yogurts exhibited a reddish and had high adhesiveness and low tan δ, as well, the proportion of β-sheet declined and gels characterized by a more compact and dense protein structure with a high water-holding capacity (90–100%). Conversely, milk-based yogurts exhibited higher acidity and lower pH under identical fermentation temperature and post-ripening time conditions. Additionally, the proportion of β-sheet increased and gels featured a porous network structure with reduced water-holding capacity. Notably, fava bean yogurt demonstrated the highest adhesiveness (5.90 ± 0.03 N*s), hardness (4.76 ± 0.01 N), and apparent viscosity, and goat yogurt showcased notable cohesiveness (0.83 ± 0.02) and lowest viscosity and distinct wire drawing characteristics among the tested samples. Fava bean yogurt and Jersey cow yogurt garnered greater acceptability through sensory analysis. These findings underscore the contrasting attributes of bean- and milk-based yogurts, thereby contributing to the development of set-type yoghurts with different bean proteins.