Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts

QR Code

Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts

Legumes and probiotics are versatile food ingredients that can be incorporated into nutritious food products. In this study, legume yogurts from legume flours (8 w/w) and legume milks (16 w/w) were formulated using soybean (Glycine max), pigeon pea (Cajanus cajan),and mung bean (Vigna radiata). The...

Full description

Bibliographic Details
Main Authors:	Jamalullail, Nurul Aini, Chan, Yong Lin, Tang, Teck Kim, Tang, Chin Ping, Lai, Oi Ming
Format:	Article
Language:	English
Published:	Slovak University of Agriculture 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/108595/ http://psasir.upm.edu.my/id/eprint/108595/1/108595.pdf

Similar Items

Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers
by: Mohd Fazla, Sofia Nadhirah, et al.
Published: (2023)

Physicochemical and sensory analyses of high fibre bread incorporated with corncob powder
by: Lee, Choon Min, et al.
Published: (2019)

Formulation, characterization, and in vitro simulated gastrointestinal fluid analysis of chewable yogurt tablet incorporated with corncob fiber
by: Chan, Yong Lin, et al.
Published: (2024)

Physicochemical properties, nutritional composition, and microbial profiles of locally fermented yogurt drink (Lassi) across three restaurants in Malaysia
by: Gengan, Gengghatarani, et al.
Published: (2024)

Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
by: Christopher, Jeffi, et al.
Published: (2024)

Physicochemical, microbiological, and sensory properties of almond milk yogurt-like products with varied concentrations of tapioca starch as stabilizer
by: Zainuddin, Nurazlin, et al.
Published: (2024)

Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
by: Lee, C. M., et al.
Published: (2018)

Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt
by: A. S., Amirah, et al.
Published: (2020)

Quality characteristics and sensory profile of stirred yogurt enriched with papaya peel powder
by: Manzoor, Sama, et al.
Published: (2019)

Okara-fortified wheat bread: effect on nutritional, physicochemical and sensory properties
by: Mustapha, Nor Afizah, et al.
Published: (2024)

Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules
by: Tan, Phui Yee, et al.
Published: (2018)

Nutritional changes in germinated legumes and rice varieties
by: Azlan, Azrina, et al.
Published: (2011)

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
by: Nordin, Nur Liyana, et al.
Published: (2019)

Functional yogurt: a comprehensive review of its nutritional composition and health benefits
by: Pannerchelvan, Sangkaran, et al.
Published: (2024)

Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening
by: Ariffin, Norlelawati, et al.
Published: (2011)

Effect of γ-irradiation on the physicochemical properties, and microbial and sensory qualities of cold-stored onion puree.
by: Sadoughi, Navideh, et al.
Published: (2013)

Beta-Casomorphins in Yogurt
by: Nguyen, D., et al.
Published: (2017)

Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours
by: Abdul Wahid, Nur Hafizah
Published: (2021)

Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours
by: Abdul Wahid, Nur Hafizah
Published: (2021)

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation
by: Nurus S.A. Aziz, Nurus S.A. Aziz, et al.
Published: (2023)

Effect of non-nutritive sweeteners, chemical preservatives and antioxidants on microbial and sensory characteristics of dehydrated guava
by: Khattak, Muhammad Muzaffar Ali Khan, et al.
Published: (2005)

Effect of defoliation management on nutritive value of grass-legume mixtures
by: Shokri, Jusoh, et al.
Published: (2012)

Effects of germination on nutritional properties and anti-nutrients in selected legumes
by: Megat Radzi, Megat Rusydi
Published: (2015)

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
by: Abd Latip, Razam, et al.
Published: (2013)

Properties of Malaysian coconut-breed (Matag, Mawa, and Pandan) yogurts: a preliminary analysis of chemical, microbiological, and sensorial characteristics
by: Gengan, Gengghatarani, et al.
Published: (2024)

Nutritive value, palatability and selectivity of 10 different legume herbages by rabbits
by: S., Jusoh, et al.
Published: (2018)

Physicochemical characteristics, GABA content, antimicrobial and antioxidant capacities of yogurt from Murrah buffalo milk with different fat contents
by: Mohsin, Aliah Zannierah, et al.
Published: (2022)

Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
by: Jauhar, Safiullah, et al.
Published: (2021)

Establishment and summer survival of the perennial legumes, Dorycnium hirsutum and D. rectum in Mediterranean environments
by: Bell, L., et al.
Published: (2005)

Physicochemical properties and bioactive compounds of selected seed oils.
by: Nyam, Kar Lin, et al.
Published: (2009)

The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer
by: Goh, Kok Ming, et al.
Published: (2021)

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review
by: Gengan, Gengghatarani, et al.
Published: (2025)

Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C.
by: Voon, Yit Yang, et al.
Published: (2006)

Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia
by: Chapagai, M.K., et al.
Published: (2017)

Microbial populations, sensory and volatile compounds profiling of local cooked rice
by: Mohammad Sabri, Nur-Shahera, et al.
Published: (2023)

Microbial populations, sensory, and volatile compounds profiling of local cooked rice
by: Mohammad Sabri, Nur-Shahera, et al.
Published: (2023)

Microbial decontamination of peeled chestnuts by electrolyzed water and its effect on biochemical and sensory properties
by: Kim, Juhwa, et al.
Published: (2019)

Dynamorphic legumes
by: Baharuddin, Mohd Nasir, et al.
Published: (2012)

Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review
by: Yap, Jeremy Wee-Lek, et al.
Published: (2023)

Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products
by: Cheong, Ling Zhi, et al.
Published: (2011)