Department of Plant Science, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea.
Haeram Institute of Bakery Science, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea.
Sci Rep. 2024 Feb 14;14(1):3684. doi: 10.1038/s41598-024-54106-9.
Vegetable drinks offer a convenient way to increase the daily intake of vegetables containing vitamins, antioxidants, and fiber. In this study, we discovered that mungbean milk serves as a carbohydrate source during fermentation using lactic acid bacteria (LAB) and enhances the nutritional value of vegetable yoghurt. Mungbean milk reduces pH while titratable acidity increases faster than soybean milk during fermentation. M0S, Soybean milk 100% with added sucrose exhibited the highest titratable acidity after 16 h of fermentation. The acetic acid content of all samples did not show significant changes during fermentation, but the lactic acid content increased. Proximate analysis showed no significant change during fermentation, regardless of the fermentation time and mixing ratio of mungbean to soybean milk. The sucrose content of samples except M0S decreased after 16 h of fermentation. Mungbean milk exhibited high antioxidant activity both before and after fermentation, while M0S showed the lowest antioxidant activity. The results of this study demonstrated the potential application of mungbean milk to improve fermented vegetable drinks using LAB functionally. Fermented mungbean milk yoghurt can be a valuable addition to a healthy and balanced diet for those who consume plant-based diets.
蔬菜饮料是一种方便的方法，可以增加维生素、抗氧化剂和纤维含量高的蔬菜的日常摄入量。在这项研究中，我们发现绿豆乳在乳酸菌（LAB）发酵过程中可用作碳水化合物来源，并提高蔬菜酸奶的营养价值。绿豆乳在发酵过程中降低 pH 值，而可滴定酸度的增加速度比豆浆快。在发酵 16 小时后，M0S（添加蔗糖的 100%豆浆）的可滴定酸度最高。所有样品的乙酸含量在发酵过程中没有明显变化，但乳酸含量增加。发酵过程中，无论发酵时间和绿豆与大豆奶的混合比例如何，粗蛋白分析均无明显变化。除 M0S 外，样品中的蔗糖含量在发酵 16 小时后下降。绿豆乳在发酵前后均具有较高的抗氧化活性，而 M0S 的抗氧化活性最低。这项研究的结果表明，绿豆乳在使用 LAB 功能性改善发酵蔬菜饮料方面具有应用潜力。发酵绿豆乳酸奶可以成为那些食用植物性饮食的人健康均衡饮食的有价值的补充。
