Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Dairy Science
  Year: 2015 | Volume: 10 | Issue: 6 | Page No.: 266-277
DOI: 10.3923/ijds.2015.266.277
Quality of some Dairy By-products Supplemented with Wheat Germ as Functional Beverages
Hayam M. Abbas, Ahmed M.S. Hussein, Faten L. Seleet, Hala M. Bayoumi and M. Abd El-Aziz

Abstract:
The goal of this study is preparing nutritious beverages based on buffalo’s Butter Milk (BM) or Sweet Whey (SW), as dairy by-products, supplemented with Wheat Germ (WG). The results indicated that, WG powder characterized by high levels of proteins (32.0%), dietary fiber (18.4%), essential amino acids (12.97%), total phenols (0.55 mg GAE/g) and total flavonoids (108.31 mg CT/100 g). The minerals content in WG powder were 44.2, 7.2, 275, 968, 1026, 14.0 and 91 for Ca, Fe, Mg, P, K, Zn and Se, respectively. Preliminary trails indicated that supplementation of SW or BM with 2.0% WG powder and 3.0% sugar were the best levels to be accepted as sensory properties. The SW or BM supplemented with 2.0% WG were higher in yellowish degree, apparent viscosity and antioxidant activity, but lower in lightness and greenish degree compared with non-supplemented. The increasing in antioxidant activity and apparent viscosity was more pronounced in BM supplemented with 2.0% WG powder. However, SW beverage supplemented with WG gained the higher sensory scores compared with other treatments.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Wheat Germ on Chemical, Sensory and Technological Properties of Soft Cheese
  •    Effect of Wheat Germ Addition on Physicochemical and Antioxidant Properties of Date Syrup
How to cite this article:

Hayam M. Abbas, Ahmed M.S. Hussein, Faten L. Seleet, Hala M. Bayoumi and M. Abd El-Aziz, 2015. Quality of some Dairy By-products Supplemented with Wheat Germ as Functional Beverages. International Journal of Dairy Science, 10: 266-277.

DOI: 10.3923/ijds.2015.266.277

URL: https://scialert.net/abstract/?doi=ijds.2015.266.277

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 

       

       

Curve Bottom