Development of a novel milk-based fermented product fortified with wheat germ

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 °...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2016-05, Vol.69 (2), p.217-224
Main Authors: Seleet, Faten L, Assem, Fayza M, Abd El-Gawad, Mona A M, Dabiza, Nadia M, Abd El-Salam, Mohamed H
Format: Article
Language:English
Subjects:
Analysis
Cheese
Fermentation
Fermented milk
Food processing industry
Food science
Formulations
Microbiology
Milk
Rheological properties
Sensory properties
Slurries
Studies
Surface layer
Syneresis
Texture
Viscosity
Wheat
Wheat Germ
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12241