The effect of hydrolyzed germinated mung bean (vigna radiata) on stirred yogurt

Document Type : Research Paper


1 M.Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Assistant professor of Educational, Caspian Sea Ecology Institute, Investigative Institute of Marine Science, Organization of Educations Research and Agricultural Education, Sari, Iran.


Introduction: The addition of hydrolyzed germinated mung bean besides affecting the texture of dairy products such as stirred yoghurt and increasing nutritional value because of bioactive components, can be an acceptable substitute for milk proteins and leads to increase the product output. This study was conducted to investigate the effects of hydrolyzed proteins of germinated mung bean on chemical and physical specifications of stirred yoghurt.
Materials and Methods: In this study, hydrolyzed proteins of germinated mung bean (with the portion of 1,2 and 3 percent without MPC) and also 1and1.5 percent of milk protein concentration (MPC) were added. The effects on chemical and physical specifications (pH, acidity, water holding capacity, syneresis, dry matter, minerals, antioxidants activity, viscosity and texture) and sensory evaluation (color, flavor, aroma and total acceptance) were investigated. Samples were evaluated during days of storage (0, 7, 14 and 21 days) at 4℃. Statistical analysis was performed with spss software.
Results: The addition of different concentrations of hydrolyzed proteins of germinated mung bean has been prevented pH changes and acidity and decreased syneresis in stirred yoghurt.
Conclusion: The results revealed that using hydrolyzed proteins of germinated mung bean can be acceptable substitute for part of milk protein concentration (MPC) in stirred yoghurt.


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