Production of a high nutritional value, aromatised yogurt with the addition of non-fat wheat germ

Abstract

The effect of adding non-fat wheat germ on the nutritional and sensory properties of flavoured yogurts was examined. Flavoured and phytase-supplemented yogurt samples were produced with the addition of 3 g/100 g non-fat wheat germ. Total solids, protein, ash, and total and HCl-soluble mineral (Ca, Mg, Zn, Fe and P) concentrations were increased by adding the germ. The HCl-soluble mineral content of the phytase-supplemented samples were higher than the control yogurts and the yogurts without phytase (p < 0.01). The addition of phytase increased mineral solubility, in addition to presumably lowering the phytic acid content. The raw floury flavour from the germ was removed by adding toasted germ and supplementing with flavouring matters such as strawberry, banana, cocoa and chocolate. Wheat germ-supplemented yogurts constituted a good source of Ca, Mg, Zn, Fe and P.