This study comprehensively assesses the effect of ultrasonic treatment on the physicochemical, nutritional, and rheological properties of mung bean (Vigna radiata) milk. Ultrasonic treatment (24 kHz, 200–300 W, 5–20 min at 25 ± 2 °C) was applied after preliminary aqueous extraction (60–70 °C, 15–20 min) and compared with conventional aqueous extraction (control). Ultrasound significantly increased protein extractability (from 0.11% to 0.15%, p = 0.008) and improved the amino acid profile (8–18% increase without signs of degradation). The content of potassium, phosphorus, and magnesium increased by 6–12% (p < 0.001 for K and P, p = 0.001 for Mg), indicating more efficient release of intracellular components. B-group vitamins remained stable, while fat-soluble vitamins (A, E) were not detected. Total mesophilic microflora was reduced to 1.2 × 104 CFU/mL (p = 0.021), with no pathogenic microflora detected. Rheological measurements confirmed pseudoplastic behavior (n < 1), an increase in viscosity up to 20.0 cP, and the formation of a more homogeneous dispersion. Thus, ultrasonic treatment performed under controlled non-thermal conditions after preliminary aqueous extraction effectively improves the structural, functional, and nutritional quality of mung bean plant-based milk.
Alzhaxina et al. (Sat,) studied this question.