Physicochemical and Sensory Characteristics of a New Milk Substitute from Dry White Kidney Bean

Abstract

In the last few years, there has been a proliferation of non-dairy milk substitutes derived from various plant-based milk. This study focused on the production of a newly developed plant-based milk alternative from white kidney bean seeds (Phaseolus vulgaris L.) and analyzed their physicochemical and sensory characteristics, using commercial soymilk as a comparison control. The nutrient composition of the raw material used in the production of the proposed plant-based milk worked out. Protein, ash, fat, carbohydrate, moisture, and total solids contents were 23.61%, 4.57%, 1.23%, 47.8%, 9.2%, and 90.78%, respectively. The developed milk-based product derived from white kidney beans and the soymilk used as a control contained 12.19-8.06% total solids, 3.71-3.05% protein, 0.79-1.69% fat, 6.41-2.51% carbohydrate 1.19-0.5% ash, 0.8-0.54% fiber, and 87.78-92% for moisture, respectively, and 6.64-6.87 and 2.19-2.34% for pH and acidity (as a citric acid), respectively for white kidney bean and soymilk. The total energy was 47.4 kcal, and it was significantly higher (p<0.05) in nutritional value as compared to the soymilk used as a control, which was 39.22 kcal. In the sensory evaluation, the white kidney bean milk was slightly less acceptable than the commercial soymilk in terms of overall acceptability. These results give us a nutritious and low-fat milk alternative and give consumers more choices. It is expected that improvement in the production steps and the addition of flavor enhancers could increase the acceptance of white kidney bean milk by the consumer.