Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 78-86 |
| Number of pages | 9 |
| Journal | International Journal of Food Science and Technology |
| Volume | 51 |
| Issue number | 1 |
| Early online date | 2015 |
| DOIs | |
| Publication status | Published - Jan 2016 |
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Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ. / Majzoobi, Mahsa; Ghiasi, Fatemeh; Farahnaky, Asgar.
In: International Journal of Food Science and Technology, Vol. 51, No. 1, 01.2016, p. 78-86.Research output: Contribution to journal › Article
TY - JOUR
T1 - Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ
AU - Majzoobi, Mahsa
AU - Ghiasi, Fatemeh
AU - Farahnaky, Asgar
N1 - Includes bibliographical references.
PY - 2016/1
Y1 - 2016/1
N2 - Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 µm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.
AB - Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 µm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.
KW - Dairy dessert
KW - Sensory properties
KW - Textural attributes
KW - Wheat germ
U2 - 10.1111/ijfs.12947
DO - 10.1111/ijfs.12947
M3 - Article
VL - 51
SP - 78
EP - 86
JO - J. FOOD TECHNOL.
JF - J. FOOD TECHNOL.
SN - 0950-5423
IS - 1
ER -