Abstract: Mung bean has become a popular legume food in Asia because of its high nutritional value. Chinese mung bean varieties and its nutritional quality differences are significant, research shows that the raw material varieties of quality differences significantly affect the quality of its processed products. In this paper, fermented mung bean milk was prepared from 12 common Chinese mung bean varieties, and the effects of different varieties on the textural properties and sensory quality of fermented mung bean milk were investigated. It was found that the fermented mung bean milk prepared by B9 had the highest water holding capacity of 53.23%, the highest hardness of 70.66 g, the highest apparent viscosity, the average particle size of 3.65 μm, and the highest absolute value of zeta potential of 16.23. The gel structure of the fermented mung bean milk prepared by the variety was dense, with small pore size, and the sensory scores were high, which made it 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 beans with high protein content and vicilin-like subunit (55kDa) content are suitable for the preparation of fermented mung bean milk with excellent textural and organoleptic qualities. The above indexes can be used as a criterion for the screening of suitable processing varieties for fermented mung bean milk.

Key words: Fermented mung bean milk, Water holding capacity, Textural property, Sensory evaluation