Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Majzoobi, M, Ghiasi, F and Farahnaky, A 2016, 'Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ', International Journal of Food Science and Technology, vol. 51, no. 1, pp. 78-86.


Document type: Journal Article
Collection: Journal Articles

Title Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ
Author(s) Majzoobi, M
Ghiasi, F
Farahnaky, A
Year 2016
Journal name International Journal of Food Science and Technology
Volume number 51
Issue number 1
Start page 78
End page 86
Total pages 9
Publisher Wiley-Blackwell Publishing
Abstract 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 mu m) 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.
Subject Food Processing
Keyword(s) Dairy dessert
Sensory properties
Textural attributes
Wheat germ
DOI - identifier 10.1111/ijfs.12947
Copyright notice © 2015 Institute of Food Science and Technology
ISSN 0950-5423
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