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<p>The rising demand for plant-based yoghurt drives the development of nutritious alternatives. This study examined the effects of germinated brown rice and partial milk substitution with brown rice puree on acidification kinetics, physicochemical and sensory properties of brown rice yoghurt. Yoghurt samples were formulated with varying germination durations and milk substitution levels and analyzed using standard procedures. The acidification profile of brown rice yoghurt followed four phases, with the most significant pH drop between 120 and 270&#xa0;min. Yoghurt made from germinated brown rice acidified faster, while non-germinated brown rice required longer fermentation. Moisture content was highest in non-germinated, partially substituted yoghurt, while protein content peaked in non-germinated samples. Fat content was highest in non-germinated, fully substituted yoghurt, while carbohydrate content was highest in extended germination with full substitution. Water-holding capacity was highest in fully substituted yoghurt, while syneresis was lowest. Sensory evaluation showed that moderate milk substitution produced the most acceptable yoghurt, while full substitution lowered preference. Principal Component Analysis revealed that taste, flavour, and texture were key factors influencing acceptability. Conclusively, this study demonstrated the potential of brown rice yoghurt as a plant-based alternative, with fermentation and sensory properties influenced by germination duration and substitution levels.</p>

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Effect of germinated brown rice and milk substitution on yoghurt acidification, physicochemical, and sensory properties

  • 期刊论文

  • 发表日期：

    2025年5月24日

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  • Mayowa Saheed Sanusi,
  • Toheeb Babatunde Olaniran,
  • Elijah Ayilaran,
  • Rebecca Motunrayo Sholabomi,
  • Musiliu Olushola Sunmoun

摘要

The rising demand for plant-based yoghurt drives the development of nutritious alternatives. This study examined the effects of germinated brown rice and partial milk substitution with brown rice puree on acidification kinetics, physicochemical and sensory properties of brown rice yoghurt. Yoghurt samples were formulated with varying germination durations and milk substitution levels and analyzed using standard procedures. The acidification profile of brown rice yoghurt followed four phases, with the most significant pH drop between 120 and 270 min. Yoghurt made from germinated brown rice acidified faster, while non-germinated brown rice required longer fermentation. Moisture content was highest in non-germinated, partially substituted yoghurt, while protein content peaked in non-germinated samples. Fat content was highest in non-germinated, fully substituted yoghurt, while carbohydrate content was highest in extended germination with full substitution. Water-holding capacity was highest in fully substituted yoghurt, while syneresis was lowest. Sensory evaluation showed that moderate milk substitution produced the most acceptable yoghurt, while full substitution lowered preference. Principal Component Analysis revealed that taste, flavour, and texture were key factors influencing acceptability. Conclusively, this study demonstrated the potential of brown rice yoghurt as a plant-based alternative, with fermentation and sensory properties influenced by germination duration and substitution levels.