EFFECT OF PROCESSED WHEAT GERM ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MILK DESSERT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHIASI F.; MAJZOOBI M.; FARAHNAKY A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:57 Page(s): 169-183

Download Full-Text

Persian Verion

View:

1,537

Download:

Cites:

Information Journal Paper

Title

EFFECT OF PROCESSED WHEAT GERM ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MILK DESSERT

Author(s)

GHIASI F. | MAJZOOBI M. | FARAHNAKY A. | Issue Writer Certificate

Keywords

PROCESSED WHEAT GERMQ2

MILK DESSERTQ2

PHYSICOCHEMICAL PROPERTIESQ1

SENSORY PROPERTIESQ2

Abstract

The main purpose of this study was to use wheat germ in production of MILK DESSERT. Therefore, wheat germ was first heated at 150 oC for 15 min, then milled to obtain particle sizes of 125, 210 and 354 micrometers. Samples were made with 10% sugar, 2% gelatin and 88% low-fat milk (1.5% fat) and different levels of wheat germ (2.5, 5, 7.5 and 10%, w/w). Different characteristics of the fresh product and after storage for 15 days at 4 °C were determined. The results showed that with increasing the amount of wheat germ, dry materials of the samples increased while the pH decreased.Changes in the particle size of the samples had no effect on the dry materials. Textural evaluations showed that with increasing the germ level, particle size and storage time, hardness, cohesiveness, chewiness and gumminess, increased while elasticity decreased. Studying the internal structure of the desserts using scanning electron microscopy showed that the uniformity of the samples increased with increasing the germ content in dessert formulation. Moreover, with increasing the percentage and particle size of the germ, the darkness, redness and yellowness of the desserts increased. The results showed that the syneresis of desserts reduced with increasing the level of the germ, however, changes in particle size of the germ had no effect on this parameter. Sensory evaluation results concluded that the samples were prepared with maximum amount of 7.5% germ with particle size of 125 micrometer were the most acceptable samples.

Cites

Production of Dairy Dessert Based on Formulation of Date Syrup, Corn Starch and Gelatin Using Response Surface Methodology (RSM)

References

No record.

Cite

APA: Copy

GHIASI, F., MAJZOOBI, M., & FARAHNAKY, A.. (2016). EFFECT OF PROCESSED WHEAT GERM ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MILK DESSERT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(57), 169-183. SID. https://sid.ir/paper/72046/en

Vancouver: Copy

GHIASI F., MAJZOOBI M., FARAHNAKY A.. EFFECT OF PROCESSED WHEAT GERM ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MILK DESSERT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(57):169-183. Available from: https://sid.ir/paper/72046/en

IEEE: Copy

F. GHIASI, M. MAJZOOBI, and A. FARAHNAKY, “EFFECT OF PROCESSED WHEAT GERM ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MILK DESSERT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 57, pp. 169–183, 2016, [Online]. Available: https://sid.ir/paper/72046/en

Related Journal Papers