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Development of a novel milk‐based fermented product fortified with wheat germ
Author(s) -
Seleet Faten L,
Assem Fayza M,
Abd ElGawad Mona A M,
Dabiza Nadia M,
Abd ElSalam Mohamed H
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12241
Subject(s) - syneresis , food science , fermentation , germ , slurry , chemistry , skimmed milk , wheat germ , fermented milk products , composition (language) , lactic acid , mathematics , materials science , biology , bacteria , mathematical analysis , linguistics , philosophy , composite material , genetics
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.