Production of High Nuritional Value Yoğurt with Wheat Germ and Phytase Addition

Home Page
About
Submit A Journal
Submit A Conference
Submit Paper/Book
- Submit a Preprint
- Submit a Book
Contact

Selcuk Journal of Agriculture and Food Sciences
Volume:17 Issue:32
Production of High Nuritional Value Yoğurt with Wheat Germ and Phytase Addition

Production of High Nuritional Value Yoğurt with Wheat Germ and Phytase Addition

Authors : Serpil YALÇINKAYA, Ahmet AYAR, Adem ELGÜN

Pages : 57-63

View : 44 | Download : 20

Publication Date : 2003-12-25

Article Type : Research Paper

Abstract :In this study, germs added in yoghurts for increasig of nutrient value. The germ samples were toasted at 250° C for 15 minutes to remove the raw taste prior to addition. Total solids, ash, protein, and total and HCl-soluble mineral insert ignore into journalissuearticles values(Ca, Mg, Zn, Fe and P); concentrations were increased by the addition of the germ. The HCl-soluble mineral content of phytasesupplemented samples were higher than control yogurts and the yogurts without phytase insert ignore into journalissuearticles values(P<0.01);. The additiron of phytase increased mineral solubility in addition to presumably lowering the phyhtic acid content. The total microorganisms and lactic acid bacteria in germ-added into yogurts were the higher than that of the control sample. The germs had negatively affected the organopleptic characteristics. Wheat germ-supplemented yoghurts constituted a good source of Ca, Mg, Zn, Fe and P.
Keywords : Yogurt, bugday ruseymi, fitaz, besin degeri

ORIGINAL ARTICLE URL

* There may have been changes in the journal, article,conference, book, preprint etc. informations. Therefore, it would be appropriate to follow the information on the official page of the source. The information here is shared for informational purposes. IAD is not responsible for incorrect or missing information.