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. 2024 Feb 14;14:3684. doi: 10.1038/s41598-024-54106-9

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© The Author(s) 2024

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Viscosity of vegetable yoghurt depending on the ratio of mungbean to soybean milk. (A) The change in viscosity of vegetable yoghurt according to the increase in shear rate was measured. Blue, red, and black dots indicate 0 h, 8 h, and 16 h of fermentation, respectively. (B) The change in viscosity of all samples according to the fermentation time (0 h, 8 h, and 16 h) based on the shear rate of 10 s^-1. M0, 25, 50, 75, and 100 represent the mungbean milk content (%), and M0S means soybean milk 100% (mungbean milk 0%) with sucrose added. Letters indicate statistically significant differences in viscosity value using Duncan’s multiple test (p < 0.05). Error bars represent standard deviation. A–E represent significant differences in viscosity of the samples based on fermentation time, and a–c represent significant changes in viscosity as the fermentation time of each sample increases.