ArticleFoods (Basel, Switzerland)2022
Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding.Foods (Basel, Switzerland) · 2025Article
- Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions.Antioxidants (Basel, Switzerland) · 2025Review
- Advances in Biodegradable Food Packaging Using Wheat-Based Materials: Fabrications and Innovations, Applications, Potentials, and Challenges.Foods (Basel, Switzerland) · 2024Review
- Extraction, bioactive function and application of wheat germ protein/peptides: A review.Current research in food science · 2023Review
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Authors and funding
4 authors.
Funding
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Abstract
Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research roasted wheat germ (RG) was added in formulation of egg-free milk pudding to enhance its nutritional value and the effects of RG particle size (125, 210 and 354 μm) and quantity (0.0, 2.5, 5.0, 7.5 and 10%) on the quality, nutritional and sensory properties of the resulting pudding were investigated. Reducing the particle size of RG significantly altered its chemical composition but had no significant effect on its antioxidant activity. Increasing the level of RG in the pudding, reduced pH and syneresis while increased dry matter content, hardness, cohesiveness and gumminess of the product. The quantity of RG had more effects on physicochemical properties of the puddings than changing the particle size. Based on the sensory evaluation results, the most acceptable sample was obtained by addition of 7.5% RG with a particle size of 125 μm.
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