Development Of Yoghurt Supplemented With Four Varieties Of Common Bean Whey And Evaluation Of Its Gelation And Nutritional Properties

Since ancient times milk has played a vital role in human diet and is one of the essential nutrients,and common bean is an important source of high quality protein.In recent years,supplementation of cow milk with pulses ingredients particularly with common bean has attracted more and more attention.There are a lot of researches on fortification milk including cow,buffalo,goat and camel with pulses components which are provides an important amounts of nutrients for health beneficial microorganisms,resulted in enhancement of shelf life,antioxidant and angiotensin-?converting enzyme inhibitory activities of final products.This thesis focused on how to achieves the optimum conditions for development of yoghurt;cow milk supplemented with common bean whey(CBW),interaction to maintain the health beneficial microorganisms and carry nutrients and health boosting effects with high level of protein bioaccessibility after ingestion.The main findings are as following:1.Development of Yoghurt Fortified with Four Varieties of Common Bean Whey(Phaseolus vulgaris)by Using Response Surface MethodologyIn order to evaluate the effect of different fermentation time(0-10 h),CBW ratios(25100%),and inoculation ratios(1-5%)on the pH,acidity,viable cell counts,and syneresis of the yoghurt,single parameters test and then response surface methodology(RSM)were applied to obtain optimum conditions.Result showed,in all the common bean whey(CBW),the optimum conditions were obtained from supplementation of cow milk(CM)with 25%common bean whey,inoculation ratio 3%and fermentation of 5.54 h.Supplementation of cow milk with 25%common bean whey from white bean variety produced yoghurt with the highest L.bulgaricus population of 8.54 log CFU/mL,acidity of 70?T and lowest syneresis(1.05%)hence had the best physicochemical and sensory quality characteristics compared to the one produced from black,kidney and cranberry bean whey.The results suggested that addition of white common bean whey up to 25%level can be an option to produce yoghurt with potential functional and sensory quality.2.Evaluation of Physicochemical Properties of Yoghurt Fortified with Four Varieties of Common Bean Whey(Phaseolus vulgaris)The supplementation effects of four varieties of common bean whey(CBW)on acid production,microbial growth,physicochemical and textural properties of common bean whey fortified yoghurt(CBWFY)during 28 days of cold storage was investigated.The CBW supplementation determined an increase of yoghurt acidity with a reduction of the pH value resulted high microbial population(CFU)after production and during 28-day storage.Considering colour,"a" and "L" values were not(p<0.05)varied in all samples and remained steady after 28 days,while "b" value increased.The higher syneresis was found in white bean whey,while lower syneresis was obtained for kidney bean whey.Texture result showed that,the cohesiveness of CBWFY and control sample was decreased,while enhancement in the hardness,springiness and gumminess occurred during cold storage.Remarkably,higher values(cohesiveness,springiness and gumminess)were found in cranberry bean whey with despite of hardness in white bean whey.3.Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal DigestionYoghurt supplemented with plant source proteins are received increased attention but few studies investigated effect of plant source proteins supplementation on protein digestibility and releasing of bioactive peptides.In this study,a residue rich in protein derived from common beans starch production,common bean whey(CBW),was applied in development of novel yoghurt.CBW from four major common beans varieties,namely white,black,kidney and cranberry were utilized.The novel yoghurts were subjected to in vitro gastro-intestinal simulation(GIS)digestion and protein digestibility,antioxidant activity and angiotensin I converting enzyme(ACE)inhibitory property were studied.Compared to the control,common bean whey fortified yoghurt(CBWFY),particularly black bean whey was the predominate stable sample to protein degradation in the gastric and intestinal phases.Peptide content and SDS-PAGE revealed that CBWFY samples exhibited mostly lower hydrolysis grades in gastric and commence of duodenal phases.High antioxidant and ACE inhibitory activities results were attributed to CBWFY,in which significantly(p<0.05)higher value was observed in kidney bean whey digesta at 120 min phase of intestinal digestion.For the first time,the outcomes of this investigation demonstrated the influence of four varieties of common beans whey supplementation on protein hydrolysis kinetics,digestive degree,antioxidant activity and ACE inhibitory properties on yoghurt.