Nutritional assessment of cookies supplemented with defatted wheat germ

Replacement of wheat flour with defatted wheat germ (DFWG) at levels of 0–25% was investigated for its effect on functional and nutritional properties of cookies. The crude protein content of DFWG was as high as 27.8% with a highly valuable amino acid profile, rich in essential amino acids, especial...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.102 (1), p.123-128
Main Authors: Arshad, Muhammad Umair, Anjum, Faqir Muhammad, Zahoor, Tahir
Format: Article
Language:English
Subjects:
bioavailability
Biological and medical sciences
Cereal and baking product industries
Cookies
crude protein
Defatted wheat germ
digestibility
food additives
food analysis
food enrichment
Food industries
functional foods
Fundamental and applied biological sciences. Psychology
lysine
nutrition assessment
Physicochemical composition
physicochemical properties
protein content
Protein quality
protein supplements
sensory properties
wheat germ
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Summary:Replacement of wheat flour with defatted wheat germ (DFWG) at levels of 0–25% was investigated for its effect on functional and nutritional properties of cookies. The crude protein content of DFWG was as high as 27.8% with a highly valuable amino acid profile, rich in essential amino acids, especially lysine (2.32 g/100 g). The physicochemical and sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with DFWG produced acceptable cookies similar to the control (100% wheat flour) cookies. The protein quality of the cookies was assessed through weanling albino rats by feeding a diet of cookies for 10 days, which was formulated to supply 10% protein, with a casein diet as a control. The cookies containing 15% DFWG, were best regarding protein bioavailability in rats. The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) differed significantly among diets containing cookies with 0–10% DFWG, and casein diet when fed to rats. Diets containing 15% DFWG have values, of these parameters, similar to the casein diet.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.04.040