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- Title
Development of a novel milk-based fermented product fortified with wheat germ.
- Authors
Seleet, Faten L; Assem, Fayza M; Abd El‐Gawad, Mona A M; Dabiza, Nadia M; Abd El‐Salam, Mohamed H
- Abstract
Wheat germ ( WG) was mixed with water (1:5), heated (85 °C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. Yoghurt-like fermented products were prepared from the different formulations, stored at 7 ± 2 °C for 15 days, and analysed for chemical composition, pH, microbiological quality, texture profile ( TPA), viscosity, syneresis and sensory properties. The addition of WG slurry enhanced acid development during fermentation and increased the viscosity of the fermented products. Nutritious milk-based fermented products of acceptable composition and quality could be prepared from formulations containing 20% (w/w) WG slurry.
- Subjects
WHEAT germ; DAIRY microbiology; FERMENTED milk; DRIED skim milk; YOGURT mixes; DAIRY products analysis
- Publication
International Journal of Dairy Technology, 2016, Vol 69, Issue 2, p217
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12241