FUNCTIONAL COMPONENTS AND SOME CHEMICAL CHARACTERISTICS CHANGES IN CAKES FORTIFIED WITH WHEAT GERM

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ZARENEJAD FOROUG; AZADMARD DAMIRCHI SODEIF; PEIGHAMBARDOUST SEYED HADI; NEMATI MAHBOOB; RAFAT SEYED ABAS

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Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:2 Page(s): 153-166

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Title

FUNCTIONAL COMPONENTS AND SOME CHEMICAL CHARACTERISTICS CHANGES IN CAKES FORTIFIED WITH WHEAT GERM

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Keywords

CAKEQ2

ESSENTIAL FATTY ACIDQ2

ROW WHEAT GERMQ2

STABILIZED WHEAT GERMQ2

TOCOPHEROLQ1

Abstract

Wheat germ is a healthy nutritious food supplement that can prevent certain cancers and other health problems. In this study, the effect of raw and STABILIZED WHEAT GERM addition on chemical characteristics and nutritional value of CAKE was studied. Raw wheat germ was stabilized then milled and added to the formulation of the CAKE by 5, 10, 15 and 20%.Nutritional characteristics of the CAKEs enriched with 20% wheat germ such as polyphenole, fatty acid profile and TOCOPHEROL content and some chemical characteristics such as acidity and peroxide value were evaluated and also sensory characteristics in all CAKEs containing wheat germ were investigated. Results showed that the amount of polyphenoles increased from 263.2 ppm in control sample to 326ppm and 296.19ppm in CAKEs containing raw and STABILIZED WHEAT GERM, respectively. By adding 20% of wheat germ in the CAKE formulation, decline in saturated fatty acids and increase in unsaturated fatty acids- especially linoleic acid- was observed. An increase in the amounts of α and b-tocopheroles in enriched CAKEs was also observed. Control CAKEs had the highest acidity and peroxide values.

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APA: Copy

ZARENEJAD, FOROUG, AZADMARD DAMIRCHI, SODEIF, PEIGHAMBARDOUST, SEYED HADI, NEMATI, MAHBOOB, & RAFAT, SEYED ABAS. (2013). FUNCTIONAL COMPONENTS AND SOME CHEMICAL CHARACTERISTICS CHANGES IN CAKES FORTIFIED WITH WHEAT GERM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(2), 153-166. SID. https://sid.ir/paper/234089/en

Vancouver: Copy

ZARENEJAD FOROUG, AZADMARD DAMIRCHI SODEIF, PEIGHAMBARDOUST SEYED HADI, NEMATI MAHBOOB, RAFAT SEYED ABAS. FUNCTIONAL COMPONENTS AND SOME CHEMICAL CHARACTERISTICS CHANGES IN CAKES FORTIFIED WITH WHEAT GERM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(2):153-166. Available from: https://sid.ir/paper/234089/en

IEEE: Copy

FOROUG ZARENEJAD, SODEIF AZADMARD DAMIRCHI, SEYED HADI PEIGHAMBARDOUST, MAHBOOB NEMATI, and SEYED ABAS RAFAT, “FUNCTIONAL COMPONENTS AND SOME CHEMICAL CHARACTERISTICS CHANGES IN CAKES FORTIFIED WITH WHEAT GERM,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 153–166, 2013, [Online]. Available: https://sid.ir/paper/234089/en

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