Physicochemical Characteristics of Sterilized Milk Supplemented with Mung Bean (Vigna radiata L.) Extract

Abstract

Sterilized milk is a nutritious dairy product; however, its dietary fiber and antioxidant contents are relatively low. Investigating the potential of sterilized milk is important to support the development of nutritionally enhanced and high-quality functional dairy beverages. The present study aimed to investigate the effects of incorporating mung bean (Vigna radiata L.) extract on the physicochemical properties, antioxidant activity, and dietary fiber content of sterilized milk. The present study followed a completely randomized design and consisted of four treatment groups with three replications per treatment. The first group was the control, with 100% milk and 0% mung bean extract (A1), the second group consisted of 80% milk and 20% mung bean extract (A2), the third group included 60% milk and 40% mung bean extract (A3), and the fourth group consisted of 40% milk and 60% mung bean extract (A4). Parameters analyzed included antioxidant activity, dietary fiber content, protein content, viscosity, and color (L*, a*, b*). The current results indicated that mung bean substitution had significant effects on all observed parameters. Increasing substitution levels increased antioxidant activity from 18.54% (A1) to 29.14% (A4), and dietary fiber content increased from 0.25% (A1) to 3.22% (A4). The highest protein content (2.28%) was achieved using a 20% mung bean extract substitution. Higher mung bean substitution increased the viscosity from 1.43 centipoise (cP) in the control group to 1.84 cP in Group A4. Compared to the control group, Group A4 exhibited a decrease in lightness (L*) from 74.80 to 66.90 and redness (a) from 5.61 to 0.58, alongside an increase in yellowness (b*) from 2.44 to 3.67. Substituting with 60% mung bean extract yielded the highest antioxidant activity and dietary fiber levels, while 20% mung bean extract led to the highest protein content.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint