Majzoobi Mahsa, Ghiasi Fatemeh, Eskandari Mohammad Hadi, Farahnaky Asgar
Biosciences and Food Technology, School of Science, RMIT University, Bundoora Campus, Melbourne, VIC 3083, Australia.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran.
Foods. 2022 Jun 20;11(12):1815. doi: 10.3390/foods11121815.
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.
小麦胚芽已被公认为是一种用于食品强化的优质植物蛋白和生物活性化合物的经济来源。因此，它可用于食品增值，作为提高营养质量和减少小麦制粉废弃物的可行策略。在本研究中，将烘焙小麦胚芽（RG）添加到无蛋牛奶布丁配方中以提高其营养价值，并研究了RG粒径（125、210和354μm）和添加量（0.0、2.5、5.0、7.5和10%）对所得布丁的品质、营养和感官特性的影响。减小RG的粒径显著改变了其化学成分，但对其抗氧化活性没有显著影响。增加布丁中RG的含量，会降低pH值和析水率，同时增加产品的干物质含量、硬度、内聚性和黏性。RG的添加量对布丁理化性质的影响大于粒径变化的影响。基于感官评价结果，添加7.5%粒径为125μm的RG得到的样品最受欢迎。
