Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ |
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| Authors: | Mahsa Majzoobi Fatemeh Ghiasi Asgar Farahnaky |
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| Affiliation: | 1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran;2. School of Biomedical Sciences, Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW, Australia |
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| 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 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. |
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| Keywords: | Dairy dessert sensory properties textural attributes wheat germ |
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