Impact of lipid types on gel characteristics of fermented mung bean-based milk

Abstract

Lipids are an ingredient that improves the physicochemical properties and organoleptic qualities of the fermented milk. However, the effect of lipid type on the gel characteristics of fermented mung bean based milk has not been studied yet. In this study, the effects of adding butter, palm oil, rice oil, sunflower oil, and linseed oil to fermented mung bean based milk on gel quality and microstructure were investigated. The results showed that the addition of lipids could improve the quality of fermented mung bean based milk, in which the sample added butter had the highest water holding capacity of 54.97%, the largest hardness of 61.51 g, a larger absolute value of potential of 17.17 mV, a smaller average particle size of 2.42 μm, a high viscosity and modulus, a dense gel structure and small pores, which indicated that fermented mung bean based milk made with the addition of exogenous lipids butter could have good stability. Further analysis showed that the higher the oil saturation, saturated fatty acid/unsaturated fatty acid ratio, 18:1/18:2 ratio and the content of fatty acids with less than 18 carbon atoms, the higher the fermented mung bean based milk viscosity and viscous modulus, and the more beneficial it is to keep the fermented mung bean based milk stable. Our research not only provided suitable lipids but also established criteria for selecting the appropriate lipids to produce stable and acceptable mung bean based milk.