Received: 14-04-2020 / Accepted: 11-05-2020
Theobjectiveofthestudywastoinvestigatetheeffectofheattreatment(grindingwithboilingwater,blanchingandmicrowave)ongamma-aminobutyricacid(GABA),phyticacid(PA)andphysicochemicalproperties(totalsolidcontent,protein,acidityandpH)andphysicalproperties(viscosityandwaterholdingcapacity)ofsoymilkyoghurt.Yoghurtsweremadefromgerminatedsoybean and then stored at 4-6C for14days.GABAandPAwereanalysedusinghighperformanceliquidchromatography(HPLC)andthecolorimetricmethod,respectively.Totalsolid,proteincontent,acidityandpHwereanalysedusingdryingmethod,Kjeldahl,titrationandpHmeter,respectively.ViscosityandWHCweredeterminedusingtheviscometerandthecentrifuge,respectively.ResultsshowedthatheattreatmentsignificantlyinfluencedGABA,PA,physicochemicalandphysicalpropertiesofsoymilkyoghurts.YoghurtmadefromgerminatedsoybeangroundwithboilingwatercontainedhigherGABA,totalsolidandproteincontent,andlowerPAthatthoseofyoghurtsmadefromsoybeanheatedbyblanchingormicrowave.Inaddition,yoghurtmadefromgerminatedsoybeangroundwithboilingwaterhadhigherviscosityandWHCthanthoseofyoghurtmadefromsoybeanheatedbytheotherheattreatment.