{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,6]],"date-time":"2026-06-06T05:12:56Z","timestamp":1780722776352,"version":"3.54.1"},"reference-count":61,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2022,10,31]],"date-time":"2022-10-31T00:00:00Z","timestamp":1667174400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluate the particle size distribution (PSD), color parameters, and instability during storage, while rheological tests were used to evaluate the shear viscosity, flow behavior, and viscoelastic properties. The BG compared to B, irrespective of the starter culture used, showed a higher mean diameter and Span of PSD (d4,3 \u2248 76.8\u201384.2, Span \u2248 2.24\u20132.35 for BG vs. d4,3 \u2248 38.2\u201347.0, Span \u2248 1.90\u20132.00 for B). The BG vs. B showed lower viscosity (0.47 Pa\u00b7s for BG vs. 0.81 Pa\u00b7s for B at shear rate 75 s\u22121) and slightly lower but satisfactory stability (after 21 days at 6 \u00b0C, the Turbiscan Stability Index TSI \u2248 1.3\u20132.0 for BG vs. TSI \u2248 0.6\u20130.9 for B). Both B and BG were characterized by light-yellow color and showed the characteristics of a viscoelastic fluid. The HPH and germination mainly affected the properties of the tested plant tissue, which has a direct impact on the properties of the final products.<\/jats:p>","DOI":"10.3390\/s22218348","type":"journal-article","created":{"date-parts":[[2022,11,2]],"date-time":"2022-11-02T06:49:02Z","timestamp":1667371742000},"page":"8348","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3665-8889","authenticated-orcid":false,"given":"Patrycja","family":"Cicho\u0144ska","sequence":"first","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6318-751X","authenticated-orcid":false,"given":"Ewa","family":"Domian","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7445-6375","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Ziarno","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,10,31]]},"reference":[{"key":"ref_1","first-page":"147","article-title":"Rheology for the food industry","volume":"67","year":"2004","journal-title":"J. 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