Abstract
Bu arastirmada besin degeri yüksek bugday ruseymi katkisi ile yogurdun zenginlestirilmesi amaçlanmistir. Ruseym örnekleri
ham tadin uzaklasmasi için 250° C de 15 dakika kavrulmustur. Ruseym ilavesi kurumadde, kül, protein ile toplam ve
HCl asitte çözünebilen Ca, Mg, Zn, Fe ve P degerlerini arttirmistir. Fitaz ilaveli örneklerde HCl asitte çözünebilen mineral
madde degeri hem fitaz ilavesizlerden hem de kontrolden daha yüksek bulunmustur (P<0.01). Fitazin fitik asidi parçalayarak
çözünebilen mineral madde degerini arttirdigi görülmüstür. Ruseym ilaveli yogurtlarda toplam bakteri ve laktik asit bakterilerinin
sayisi da kontrol grubuna göre daha yüksek çikmistir.Ilave edilen ruseymler normal yogurdun duyusal özelliklerini
olumsuz yönde etkilemistir. Bugday ruseymi ve fitaz ilaveli yogurtlar Ca, Mg, Zn, Fe ve P un iyi bir kaynagidir.
Keywords
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
Details
| Primary Language | English |
|---|---|
| Subjects | Agricultural Engineering |
| Journal Section | Research Article |
| Authors | |
| Publication Date | December 25, 2003 |
| Submission Date | January 1, 2003 |
| Published in Issue | Year 2003 Volume: 17 Issue: 32 |
Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).