The physicochemical and sensory profiles of spreadable dairy matrix obtained from kidney bean milk-like extract and cow milk blends

As consumer interest in plant-based alternatives to traditional dairy products increases, incorporating legumes such as white beans into dairy products presents a promising opportunity for developing nutritious and palatable options. This study investigates the physicochemical and sensory properties of a dairy matrix (DM) created by mixing cow's milk with a milk-like extract of white kidney beans in various ratios. Dried white kidney beans (Phaseolus vulgaris) were sourced from a local market in Talas, Kyrgyzstan. The beans were soaked overnight, washed, ground with added water, and filtered to obtain a milk-like extract (BMLE), stored at 4°C. The DM was prepared by mixing BMLE with cow’s milk in five proportions (0%:100%, 30%:70%, 50%:50%, 70%:30%, and 100%:0%) and pasteurizing at 95°C for 25 minutes. Adding 40% CaCl2 at 95°C resulted in protein precipitation, forming a curd-like matrix, which was then self-pressed to a moisture content of 68–79% and stored at 4°C. A spreadable dairy matrix was formed in samples containing up to 50% BMLE. These experimental DMs exhibited significantly higher spreadability than the control (100% cow’s milk). Higher BMLE content correlated with increased water holding capacity (WHC) and spreadability. Samples containing BMLE had higher acidity levels compared to the control. Color analysis revealed that samples with BMLE had a more pronounced reddish hue (a*), whereas the control exhibited stronger yellowish and bluish tones (b*). Sensory analysis indicated distinct taste differences between experimental and control samples, although overall acceptability remained comparable.