Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts

Abstract

HIGHLIGHTS Yoghurts were supplemented with milky and dough stage wheat grain flours. Total antioxidant capacity was improved by wheat grain flour supplementation. Milky stage wheat provided higher fructan content than that of dough stage wheat. Fermentation reduced phytic acid levels in yoghurts containing wheat grain flours.