Physichochemical and sensory evaluation of germinated wheat and soya yoghurt

Germination is an effective method that removes anti nutritional substances in cereals and increases the bioavailability of nutrients, thus improving the functional, nutritional and therapeutic values of food products. Yoghurt samples were prepared by standard method from buffalo milk to 3% fat and 14% total solids. Germinated wheat and soybeans (in form of paste) were added to milk according to treatment plan and pasteurized. Treated samples were incubated at temperature 43?C and stored at 4 ?C for 21 days. During the storage period yoghurt samples were analyzed for different physicochemical (fat, protein, total solids, ash, acidity, pH, water holding capacity and syneresis) and sensory (flavor, body and texture, taste, appearance and overall acceptability) analysis at specified days of interval. The results showed that acidity increased and pH decreased with storage period. Total solids, ash, fat and protein contents increased in yoghurt samples contained germinated wheat and soya as compared to control sample. Highest values for WHC and lowest values for syneresis were belonged to yoghurt contained germinated wheat and soya in 1:5 with 35.3% and 1.62ml respectively. Sensory evaluation results showed that yoghurt containing germinated wheat and soya in 5:1 had the highest overall acceptability scores as compare to other yoghurt samples. The results of current study demonstrated that the addition of germinated wheat and soya to the yogurt significantly improved the quality of yoghurt.