Use of wheat germ for enhancing functional and nutritive value of frozen Yoghurt
Abstract: A new Frozen yoghurt product was prepared by partial replacement ( 25 , 50 75 % ) of milk solids non fat (MSNF) with wheat germ (WG). The wheat germ contents were, 94.89% T.S., 5.2% oil. 28.1% protein (Nx 5.45) 3.07% fiber iron (7.81 mg/l00g) potassium (617.95 mg/100g) and zin. (13.24 mg/ 100g). Physico-chemical Characteristics (Titratable acidity, specific gravity, weight Per gallon, viscosity freezing point and whipping activity of the prepared ice milk mixes, the overrun melting resistance ) were determined. Chemica1y, the amino acids, fibers, K, Fe and Zn contents were estimated. organoleptic properties of the resultant frozen yoghurt were evaluated. Results indicate that substitution of MSNF with WG up to the level of 50% improved the physical and organoleptic properties of frozen yoghurt as well as its nutritional value. Therefore, it is recommended to replace MSNF wt WG Wt/ 50 % in the manufacture of Frozen Yoghurt with good quality and high nutritive value.
Publication year 2007
Pages 548-558
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City الزقازيق
serial title Egyptian Journal of Applied Science
ISSN 1110-1571
Author(s) from ARC
External authors (outside ARC)
    ام السعد اسماعيل الجمال قسم علوم تكنولوجيا الاغذية - جامعة الازهر
AGROVOC
TERMS		 Cereal germs. Density.
Proposed Agrovoc Frozen yoghurt;milk solids non fat;Titratable acidity;
Publication Type Journal
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