Abstract:
The present research was aimed to study the effects of germinated mung bean (Vigna
radiata) powder on the physicochemical characteristics of strained yoghurt. The strained
yoghurt was prepared according to the commercial guidelines by incorporating
germinated mung bean powder and without germinated mung bean powder (control). A
sensory evaluation was conducted to determine the suitable level of germinated mung
bean powder from 1%, 1.5%, 2%, and 2.5% (w/w) using 30 untrained panelists. The
control and the selected sample were tested for protein, fat, total ash, fiber, moisture, pH,
titratable acidity (TA), Brix value, microbial quality for one month in seven days interval
at refrigerated condition (4ºC). Based on the results of sensory evaluation, strained
yoghurt with 2% (w/w) germinated mung bean powder was chosen as the best treatment.
Results revealed that strained yoghurt with 2% germinated mung bean powder had the
highest fat (3.46 ± 0.07%) and protein (7.48 ± 0.11%) contents compared to that of the
control. Results showed that stained yoghurt with 2% germinated mung bean powder had
the highest pH (4.59) during 4 weeks of the storage. Similarly, incorporation of
germinated mung bean powder into strained yoghurts increased the TA compared to that
of the control sample while a 2% germinated mung bean flour incorporated sample had
the highest Brix value (18.66). The pH of strained yoghurt samples was decreased
(p>0.05) during storage. TA and Brix values were increased (p>0.05) during the storage.
Total plate count and yeast and mold counts in strained yoghurts were increased (p>0.05)
with the incorporation of germinated mung bean powder during storage, however, the
values did not exceed the permitted levels (SLS 824:2). Coliform was absent in all
samples. In conclusion, germinated mung bean powder enhances the nutritional value and
the sensory properties of strained yoghurts.
Keywords: Strained yoghurt, Titratable acidity, Germinated mung bean powder, Brix
value
