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. 2024 Sep 4;12(9):1832.
doi: 10.3390/microorganisms12091832.

Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage

Ibaratkan Kurbanova  1 , Lina Lauciene  2 , Kristina Kondrotiene  2 , Gintare Zakariene  2 , Vitalijs Radenkovs  3   4 , Sandra Kiselioviene  5 , Alvija Salaseviciene  5 , Agne Vasiliauskaite  2 , Mindaugas Malakauskas  2 , Mukarama Musulmanova  1 , Loreta Serniene  2
Affiliations

Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage

Ibaratkan Kurbanova et al. Microorganisms. .

Abstract

Due to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow's milk, offering a promising solution to help meet dairy product demand during mid-season shortages. Therefore, this study aimed to explore the physicochemical characteristics, sensory properties, and microbiological profile of fermented milk-like drinks made from white kidney bean extract, cow's milk and their blends during 28 days of storage at 4 °C. Three blends of fermented milk-like drinks (FMLDs) were prepared from different ratios of cow's milk (CM) and kidney bean extract (BE): FMLD1 (CM 30%:BE 70%); FMLD2 (CM 50%:BE 50%), FMLD3 (CM 70%:BE 30%), along with plain fermented kidney been extract (FBE; CM 0%:BE 100%), and plain fermented cow's milk (FCM; CM 100%:BE 0%). The mixtures were pasteurized at 92 °C for 25 min and fermented with a probiotic-type starter culture (S. thermophilus, B. bifidum, L. acidophilus) at 43 °C. FBE exhibited the lowest levels of carbohydrates (2.14%), fat (0.11%), and protein (1.45%) compared to fermented cow's milk and blends. The FBE and the fermented blends with a higher ratio of bean extract had lower viscosity and lactic acid contents, greener hue, more pronounced aftertaste and off-flavors, and received lower overall acceptability scores. Although the FCM had higher counts of S. thermophilus and L. acidophilus, the FBE displayed significantly higher counts of B. bifidum. This study demonstrated the potential of using white kidney bean extract and its blends with cow's milk to create unique fermented products with a lower dietary impact, highlighting the importance of further optimizing the formulations to enhance sensory qualities and reduce the beany off-flavors in the products with added kidney bean extract.

Keywords: blends; cow’s milk; fermentation; probiotic-type strains; white kidney bean extract.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Flow chart of bean extract preparation.
Figure 2
Figure 2
Flow chart of preparation of fermented milk-like drinks.
Figure 3
Figure 3
Total color difference in yoghurt during 28 days of storage. Values labelled with different uppercase letters indicate significant (p ≤ 0.05) differences between samples, while values labelled with different lowercase letters indicate significant (p ≤ 0.05) differences between storing days. FMLD1 (30% cow’s milk and 70% white kidney bean extract), FMLD2 (50% cow’s milk and 50% white kidney bean extract), FMLD3 (70% cow’s milk and 30% white kidney bean extract), FBE (100% white kidney bean extract), FCM (100% cow’s milk).
Figure 4
Figure 4
Flow curves (apparent viscosity and share rate relationship) of fermented drinks on day 1. FMLD1 (30% cow’s milk and 70% white kidney bean extract), FMLD2 (50% cow’s milk and 50% white kidney bean extract), FMLD3 (70% cow’s milk and 30% white kidney bean extract), FBE (100% white kidney bean extract), FCM (100% cow’s milk).
Figure 5
Figure 5
Scanning electron micrographs of the samples (SEM HV: 5.0 kV. SEM MAG: 1.00 kx., bar = 50 µm). FMLD1 (30% cow’s milk and 70% white kidney bean extract), FMLD2 (50% cow’s milk and 50% white kidney bean extract), FMLD3 (70% cow’s milk and 30% white kidney bean extract), FBE (100% white kidney bean extract), FCM (100% cow’s milk).
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