Development of functional yogurt by using freeze-drying on soybean and mung bean peel powders

文献类型： 外文期刊

第一作者： Saleem, Muhammad

作者： Saleem, Muhammad;Song, Li;Tahir, Aleena;Ahmed, Munir;Khan, Ahmal;Burak, Leonid Cheslavovich;Hussain, Shahid

作者机构：

关键词： freeze-drying; soybean peel; mung bean peel; bioactive compounds; antioxidant activity

期刊名称：FRONTIERS IN SUSTAINABLE FOOD SYSTEMS （ 影响因子：4.7； 五年影响因子：5.4 ）

ISSN：

年卷期： 2023 年 7 卷

页码：

收录情况： SCI

摘要： IntroductionPlant-based yogurt has earned much interest in current times due to the rising demand for milk substitutes, which is tied to ethical and health needs. MethodsFreeze-drying impact on soybean peel powder (SPP) and mung bean peel powder (MPP) and their use in creating functional yogurt at various concentrations was checked. In functional yogurt, total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity and chemical profile are checked. ResultsThe maximum concentration of TPC was 4.65 +/- 0.05 (mg GAE/g), TFC was 1.74 +/- 0.05 (CE mg/g) and 82.99 +/- 0.02 % antioxidant activity was calculated in sample T-6, having the highest concentration of SPP, which was substantially more significant than the treatment samples containing MPP. Sensory attributes of the yogurt samples were analyzed, which indicated a decrease when SPP and MPP values increased when introduced at 3 or 6 % of an optimum level. There was no notable loss of the sensory profile compared to the control group. The results were found to be significant at p < 0.05. The freeze-dried SPP had the complete chemical composition compared to MPP except for ash and fiber content. DiscussionThe physicochemical profile of the treatments of functional yogurt had a linear proportional connection in the percentage of both powders in the meantime. When both the dry level of powders increased, the protein and fat levels decreased. In the food industry, the freeze-dried soybean peel and the peel of mung bean can be utilized in functional yogurt as a source of bioactive components.

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