Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt

This study aimed to compare the physicochemical properties and volatile flavor compounds of pea protein-based yogurt and mung bean protein-based yogurt produced by the fermentation of plant-based milk with two commercial starter cultures (VEGE022 and YF-L904). The results revealed that mung bean protein-based yogurt exhibited higher hardness, chewiness, water holding capacity, lightness, and storage modulus (G′) than pea protein-based yogurt. Intermolecular force results indicated that the hydrophobic interactions and disulfide bonds were the main chemical forces maintaining the structure of yogurt gels. Correspondingly, the free sulfydryl group content was significantly reduced (p