China Dairy ›› 2026, Vol. 0 ›› Issue (6): 117-126.doi: 10.12377/1671-4393.26.06.15

• DAIRY INDUSTRY • Previous Articles     Next Articles

Optimization of Preparation Process and Quality Characteristics of White Kidney Bean Plant-based Yogurt

WANG Jiaxue1,2, HU Yichen1, WANG Lei1, ZOU Liang1,*, REN Guixing1,2,*   

  1. 1. College of Food and Biological Engineering,Chengdu University,Chengdu Sichuan 610106;
    2. School of Life Science,Shanxi University,Taiyuan Shanxi 030006
  • Online:2026-06-25 Published:2026-07-22

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Abstract: [Objective] This study used white kidney bean cooked powder as the raw material to investigate the effects of the ratio of ingredients on the physicochemical properties,sensory evaluation,and antioxidant activity of white kidney bean plant-based yogurt.[Method] By setting different ratios of ingredients（1∶6,1∶8,1∶10,1∶12,1∶14）,the pH value,water holding capacity,particle size,zeta potential,total flavonoid content,antioxidant activity（DPPH and ABTS⁺ free radical scavenging rate）,and sensory evaluation of yogurt were explored.[Result] As the ratio of ingredients decreased,the total soluble solids and total flavonoid contents in the yogurt and its antioxidant activity showed a downward trend,and reached the lowest level at a ratio of 1∶14. When the ratio of ingredients was 1∶10,the system exhibited the best stability and sensory quality,specifically：pH value of 4.48,water holding capacity of 43.60%,particle size of 481.1 nm,zeta potential of 25.59 mV,and sensory evaluation of 81.7 points.[Conclusion] The white kidney bean yogurt prepared under the condition of a 1∶10 ratio of ingredients achieved the optimal balance in terms of physicochemical stability,sensory quality,and antioxidant activity.

Key words: white kidney bean, plant-based yogurt, solid-to-liquid ratio, antioxidant activity, stability

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