Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt

This study aimed to compare the physicochemical properties and volatile flavor compounds of pea protein-based yogurt and mung bean protein-based yogurt produced by the fermentation of plant-based milk with two commercial starter cultures (VEGE022 and YF-L904). The results revealed that mung bean protein-based yogurt exhibited higher hardness, chewiness, water holding capacity, lightness, and storage modulus (G ') than pea protein-based yogurt. Intermolecular force results indicated that the hydrophobic interactions and disulfide bonds were the main chemical forces maintaining the structure of yogurt gels. Correspondingly, the free sulfydryl group content was significantly reduced (p < 0.05). Furthermore, the volatile flavor compounds of the pea protein-based yogurt and mung bean protein-based yogurt under the same cultures fermentation conditions are similar. The main volatile flavor compounds in yogurt were aldehydes and ketones. Moreover, it was found that VEGE022 was more effective than YF-L904 in reducing the unpleasant beany flavor. These results indicated that mung bean protein can also be used to prepare plant-based yogurt alternatives with better quality. This work provided the theoretical basis for the application of pea protein and mung bean protein in plant-based yogurt.

Automated summary

This study compared the physicochemical properties and volatile flavor compounds of pea protein-based yogurt and mung bean protein-based yogurt. Mung bean protein-based yogurt showed superior characteristics compared to pea protein-based yogurt. The main volatile flavor compounds in both yogurts were aldehydes and ketones, with VEGE022 being more effective at reducing beany flavor than YF-L904.