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Research Article
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

International Journal of Dairy Science, 2015, 10(6), 266-277.

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.

ASCI-ID: 37-262

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