Effects of Mung Bean Varieties on Textural Characteristics and Sensory Quality of Fermented Mung Bean Milk

In this study, fermented mung bean milk was prepared from 12 commonly cultivated Chinese mung bean varieties, and the effects of these varieties on the textural properties and sensory quality of fermented mung bean milk were investigated. It was found that fermented mung bean milk prepared from the cultivar B9 exhibited the highest water-holding capacity of 53.23%, the highest hardness of 70.66 g, the highest apparent viscosity, an average particle size of 3.65 μm, and the highest absolute value of zeta potential of 16.23 mV. The gel structure of the fermented mung bean milk was dense with small pore size, and it scored high in sensory evaluation, demonstrating that B9 was the most suitable variety for the preparation of fermented mung bean milk. In this study, we explored the raw material characteristics affecting the quality of fermented mung bean milk, and found that mung bean with a high protein content and a high content of vicilin-like subunit (55 kDa) is suitable for the preparation of fermented mung bean milk with excellent textural and organoleptic qualities. The above indexes can serve as criteria for the selection of suitable varieties for the processing of fermented mung bean milk.