{"title":"两个菜豆新品种在酸奶生产中的潜在利用","authors":"Eric Owusu Mensah, Comfort Yaa Agbodeka, Faustina Okyere, Abigail Amoa-Owusu, Florence Osei-Wusu, Comfort Frimpomaa","doi":"10.1002/csc2.70129","DOIUrl":null,"url":null,"abstract":"<p>Four new varieties of common bean, rich in iron and zinc, have been developed and released because of their high adaptability to different agroecological zones in Ghana. However, their potential utilization in the food systems has not been fully exploited. This present study tested the production of composite yoghurt from two varieties, <i>Adoye</i> and <i>Semenhyia</i>, and evaluated their physicochemical and sensory properties. The pH, titratable acidity (TA), and total solids of the yoghurts varied from 4.49 to 4.86, 0.16% to 0.65%, and 11.45% to 17.95%, respectively. The syneresis values obtained from the Adoye and Semenhyia milk substituted yoghurt ranged from 20.04% to 55.66% and 31.75% to 45.05%, respectively. High TA was detected in Adoye-substituted yoghurt. The cow milk yoghurt (control) obtained the highest acceptability, followed by 55% Adoye milk-substituted yoghurt. The current exploratory study indicates a high potency of utilizing milk extracted from common beans in yoghurt production. Such a venture will introduce diversity into the yoghurt market with varying physicochemical, nutritional, and organoleptic properties, and add value to the supply chain of the common bean.</p>","PeriodicalId":10849,"journal":{"name":"Crop Science","volume":"65 4","pages":""},"PeriodicalIF":1.9000,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Potential utilization of two new varieties of Phaseolus vulgaris in yoghurt manufacturing\",\"authors\":\"Eric Owusu Mensah, Comfort Yaa Agbodeka, Faustina Okyere, Abigail Amoa-Owusu, Florence Osei-Wusu, Comfort Frimpomaa\",\"doi\":\"10.1002/csc2.70129\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Four new varieties of common bean, rich in iron and zinc, have been developed and released because of their high adaptability to different agroecological zones in Ghana. However, their potential utilization in the food systems has not been fully exploited. This present study tested the production of composite yoghurt from two varieties, <i>Adoye</i> and <i>Semenhyia</i>, and evaluated their physicochemical and sensory properties. The pH, titratable acidity (TA), and total solids of the yoghurts varied from 4.49 to 4.86, 0.16% to 0.65%, and 11.45% to 17.95%, respectively. The syneresis values obtained from the Adoye and Semenhyia milk substituted yoghurt ranged from 20.04% to 55.66% and 31.75% to 45.05%, respectively. High TA was detected in Adoye-substituted yoghurt. The cow milk yoghurt (control) obtained the highest acceptability, followed by 55% Adoye milk-substituted yoghurt. The current exploratory study indicates a high potency of utilizing milk extracted from common beans in yoghurt production. Such a venture will introduce diversity into the yoghurt market with varying physicochemical, nutritional, and organoleptic properties, and add value to the supply chain of the common bean.</p>\",\"PeriodicalId\":10849,\"journal\":{\"name\":\"Crop Science\",\"volume\":\"65 4\",\"pages\":\"\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2025-07-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Crop Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://acsess.onlinelibrary.wiley.com/doi/10.1002/csc2.70129\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Crop Science","FirstCategoryId":"97","ListUrlMain":"https://acsess.onlinelibrary.wiley.com/doi/10.1002/csc2.70129","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"AGRONOMY","Score":null,"Total":0}
Potential utilization of two new varieties of Phaseolus vulgaris in yoghurt manufacturing
Four new varieties of common bean, rich in iron and zinc, have been developed and released because of their high adaptability to different agroecological zones in Ghana. However, their potential utilization in the food systems has not been fully exploited. This present study tested the production of composite yoghurt from two varieties, Adoye and Semenhyia, and evaluated their physicochemical and sensory properties. The pH, titratable acidity (TA), and total solids of the yoghurts varied from 4.49 to 4.86, 0.16% to 0.65%, and 11.45% to 17.95%, respectively. The syneresis values obtained from the Adoye and Semenhyia milk substituted yoghurt ranged from 20.04% to 55.66% and 31.75% to 45.05%, respectively. High TA was detected in Adoye-substituted yoghurt. The cow milk yoghurt (control) obtained the highest acceptability, followed by 55% Adoye milk-substituted yoghurt. The current exploratory study indicates a high potency of utilizing milk extracted from common beans in yoghurt production. Such a venture will introduce diversity into the yoghurt market with varying physicochemical, nutritional, and organoleptic properties, and add value to the supply chain of the common bean.
期刊介绍:
Articles in Crop Science are of interest to researchers, policy makers, educators, and practitioners. The scope of articles in Crop Science includes crop breeding and genetics; crop physiology and metabolism; crop ecology, production, and management; seed physiology, production, and technology; turfgrass science; forage and grazing land ecology and management; genomics, molecular genetics, and biotechnology; germplasm collections and their use; and biomedical, health beneficial, and nutritionally enhanced plants. Crop Science publishes thematic collections of articles across its scope and includes topical Review and Interpretation, and Perspectives articles.