Impact of Mung Bean (<i>Vigna radiata</i> L.) Flour on the Physicochemical, Antioxidant, Microbiological, Textural, and Organoleptic Properties of Functional Greek-Style Yogurt

This study evaluated the effects of fortification with mung bean flour (MBF) on the physicochemical, textural, viscosity, microbiological, antioxidant, and organoleptic properties of fresh and stored (30 days at 4 °C) Greek-style yogurt samples. Fortification of Greek yogurt samples with 1, 2, and 3% MBF (MBF1, MBF2, and MBF3 treatments, respectively) significantly improved the viscosity, texture properties, and antioxidant capacity during storage, and MBF3 samples revealed higher values. Sensory evaluation of Greek yogurt showed that MBF1 samples had better sensory acceptance than control samples during storage (30 days/4 °C). In contrast, fortified Greek yogurt with 3% MBF (MBF3 samples) decreased sensory acceptance but remained acceptable. This study recommends adding MBF at a rate of 1 and 2% to the ingredients of Greek yogurt to produce a product with high nutritional and functional properties.