ArticleFoods (Basel, Switzerland)2026
Oat-Based Vegan Yogurt Alternatives Enriched with Mung Bean and Black Bean Protein Isolates: Nutritional and In Silico Potential Bioactive Peptide Estimation.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Although the development of fermented plant-based milk alternatives has become quite popular, the relatively low nutritional value and functional properties of these products present significant challenges. This situation is driving the search for alternative protein sources to improve the quality of plant-based products, and legume proteins are attracting attention as promising components. Accordingly, this study aimed to enrich oat-based vegan yogurt alternatives with different legume protein isolates and evaluate their effects on product quality. In the present study, physicochemical, microbiological, antioxidant capacity, FAA profile, peptide profile, and FTIR analyses were performed on vegan yogurts produced using oat milk as well as mung bean and black bean protein isolates. It was determined that different plant protein isolates used in vegan yogurt production had a statistically very significant (
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