Bu arastirmada besin degeri yüksek bugday ruseymi katkisi ile yogurdun zenginlestirilmesi amaçlanmistir. Ruseym örnekleriham tadin uzaklasmasi için 250° C de 15 dakika kavrulmustur. Ruseym ilavesi kurumadde, kül, protein ile toplam veHCl asitte çözünebilen Ca, Mg, Zn, Fe ve P degerlerini arttirmistir. Fitaz ilaveli örneklerde HCl asitte çözünebilen mineralmadde degeri hem fitaz ilavesizlerden hem de kontrolden daha yüksek bulunmustur (P
In this study, germs added in yoghurts for increasig of nutrient value. The germ samples were toasted at 250° C for 15minutes 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 phytasesupplementedsamples were higher than control yogurts and the yogurts without phytase (P