Process optimization, growth kinetics, and antioxidant activity of germinated buckwheat and amaranth-based yogurt mimic

This study aimed to investigate the integration of cereal and germinated pseudocereals into set-type yogurt

mimic, resulting in a novel and nutritious product. Four groups of yogurts mimic, namely CPY-1, CPY-2, CPY-3,

and CPY-4, were prepared using different probiotic cultures, including L. acidophilus 21, L. plantarum 14, and L.

rhamnosus 296 along with starter cultures. Notably, CPY-2 cultured with L. plantarum and L. rhamnosus and

incubated for 12 h exhibited the most desirable attributes. The resulting yogurt demonstrated an acidity of

0.65%, pH of 4.37 and a probiotic count of 6.38 log CFU/mL. The logistic growth model fit revealed maximum

growth rates (k, 1/h) and maximum bacterial counts (Nm log CFU/mL) for each CPY variant. The results revealed

that CPY-2 significantly improved protein, dietary fiber, phenols and antioxidant capacities compared to the

control. Scanning electron microscopy showed more structured and compact casein network in CPY-2, high-

lighting its superior textural characteristics. Overall, this study demonstrates the incorporation of cereal and

germinated pseudocereals into set-type yogurt mimic offers health benefits through increased dietary fiber and

β-glucan.