| dc.description.abstract | The aim of this study was to investigate physico-chemical, total phenolic compound, antioxidant activity, microbiological and sensorial properties of yogurts prepared by incorporation of germinated brown rice milk (GBR milk) into various proportions of cow’s milk. Three types of yogurt were prepared by incorporating GBR milk and cow’s milk in ratios 25:75, 50:50, and 75:25 representing sample S1, S2 and S3 and were storage at 4oC for 14 days. Physical properties, total phenolic content, antioxidant activity and microbiological characteristics were evaluated at 1st, 3th, 7th and 14th storage days, particularly proximate composition and sensory evaluation was performed at 7st day. The result of this study showed that these parameters were significantly different (p<0.05) among these types of yogurt samples in experimental conditions. These parameters showed that germinated brown rice milk increased pH values, total phenolic content, antioxidant activity, and viable cell count while decreased the values of viscosity, syneresis, and chemical properties of yogurts. In sensory test, scores of S1 sample (25% GBR milk + 75% cow milk) were higher than S2 and S3 samples and were the closest to the control yogurt.
Key words:
antioxidant activity, germinated brown rice milk (GBR milk), microbiological properties, and total phenolic content. | en_US |
