Ziena,, H., Kotit, S., Abdel-Mawla, M., Mohammed, M. (2006). UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS. Journal of Food and Dairy Sciences, 31(11), 7137-7147. doi: 10.21608/jfds.2006.236866
H. M. Ziena,; S. M. Kotit; M. A. Abdel-Mawla; M. K. Mohammed. "UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS". Journal of Food and Dairy Sciences, 31, 11, 2006, 7137-7147. doi: 10.21608/jfds.2006.236866
Ziena,, H., Kotit, S., Abdel-Mawla, M., Mohammed, M. (2006). 'UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS', Journal of Food and Dairy Sciences, 31(11), pp. 7137-7147. doi: 10.21608/jfds.2006.236866
Ziena,, H., Kotit, S., Abdel-Mawla, M., Mohammed, M. UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS. Journal of Food and Dairy Sciences, 2006; 31(11): 7137-7147. doi: 10.21608/jfds.2006.236866
1Food Sciences & Tech. Depa., Faculty of Agric.,(Damanhour) Alex.Univ.
2Food Sciences & Tech. Depa., Faculty of Agric., Alex. Univ.
Abstract
The present study was carried out to evaluate the wheat germ which is
available as by-product of mills and utilize it in some food products. The cookies
obtained with 10% toasted wheat germ (TWG) replacement was organoleptically
similar to the control. Substitution level of 15% TWG resulted in rejection of cookies,
mainly because of its flavor, Beef burgers of the control, 5% and 1 % wheat germ
were considered acceptable. Substitution level of 15% TWG significantly decreased
the overall palatability of beef burger, Addition of 10% whole wheat germ in beef
burger decreased the percentage of fat loss (18%) and shrinkage (21.68%) compared
with control (18.3% and 26.04% respectively).The percentage of cooking and
moisture losses were 17.85% and 24.09% for the sample which contain 10% wheat
germ, respectively while it was 17.22% and 23.1% for counterpart of the control At
the level of 3% whole wheat germ addition of mayonnaise, the product was
organoleptically, similar to control, while the increasing of addition level at (6%)
affected on texture of mayonnaise. The percentage of mayonnaise acidity (as acetic)
was 2.44 (control) and 3.11% (12% TWG sample), while the pH value ranged
between 4.02 and 4.29. No significant difference was observed in emulsion stability
between control and 3% TWG sample. The color measured by Lovibond tintometer
variec from light yellow to dark yellow, the addition of wheat germ increased red color
by 2 or 3-fold, while less effected on value of yellow or blue color. The moisture
content and crude ash increased with the increasing of wheat germ addition, while the
crude oil and total solids decreased.
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