- Selcuk Journal of Agriculture and Food Sciences
- Vol: 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 : 8 | Download : 11
Publication Date : 2003-12-25
Article Type : Research Article
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 (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 (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