Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

Pınarlı, İlkay; Öner, Mehmet D.; İbanoğlu, Şenol

doi:10.1007/s00217-004-0932-3

Cited by 5 publications

(7 citation statements)

References 18 publications

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“…The values comply with the limits established by the Italian law for fresh pasta (DPR no 187, 9 February 2001). The addition of GWS increased protein, ashes, and lipid content in both RGP and SP, as previously shown in other studies [36,37]. The acidity in SP was the highest, as expected, with lower pH and higher TTA values than CP and RGP.…”

Section: Physicochemical Characteristics Of Pastasupporting

confidence: 89%

“…In RGP and SP, the lightness (L*) and the yellow index (b*) are lower, and the red index (a*) is higher than in CP. The lower brightness and the higher red index might be the effect of the Maillard reaction between sugars and amino acids of wheat germ, induced by the pasteurization of pasta, as postulated by Pinarli et al [36] and Boukida et al [1]. The decrease in lightness and increase in redness was noticed by many other authors in foods added with wheat germ [21,36,37].…”

Section: Physicochemical Characteristics Of Pastamentioning

confidence: 78%

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Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

Catzeddu

Fois

Tolu

et al. 2023

Foods

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Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β–tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.

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Section: Physicochemical Characteristics Of Pastasupporting

confidence: 89%

Section: Physicochemical Characteristics Of Pastamentioning

confidence: 78%

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

Catzeddu

Fois

Tolu

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…For flat bread, wheat germ (<15%) could not prevent bread staling, but it enhanced sensory characteristics of the bread (Majzoobi et al ., ). Macaroni supplemented with 15% wheat germ had higher protein, fat and carbohydrate content and showed desirable organoleptic properties and acceptable cooking quality when compared with the control (Pinarli et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Regarding the advantages of wheat germ, it has been used as an enrichment component in different foods including bread, cakes and cookies, noodles and macaroni and a traditional fermented yoghurt (Bajaj et al, 1991;Sidhu et al, 1999Sidhu et al, , 2001Pinarli et al, 2004;Arshad et al, 2007;Bilgic ßli & Ibanoglu, 2007;Majzoobi et al, 2012a,b). These studies revealed that wheat germ could have diverse effects on different foods, and its level and particle size have great influence on the quality and nutritional value of the final products.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Majzoobi

Ghiasi

Farahnaky

2015

Int J of Food Sci Tech

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Summary Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.

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“…Considering this fact that the ambient moisture is less than samples moisture, the samples will lose moisture over time (Fig.-10). Reduction in the moisture percentage over time has been previously reported (Pinarli et al, 2004).…”

Section: Moisture Percentagementioning

confidence: 70%

Technical knowledge of formulation and production of functional bread using jujube extracts and examining the physicochemical and sensory properties of the product

Siroos¹,

Davoodi²,

Sadeghi***³

2018

IJALS

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Bread is the main and essential food of many people in the world, providing energy, protein and mineral as well as and B group vitamins. In Iran, about 60-65% of protein and calories and 2-3 g of minerals and most of the daily salt intake is supplied with bread (Rajabzadeh, 1996). The knowledge and technology of functional foods were first introduced in Japan since 1980. At that time, the Japanese government decided to control diseases through promoting the production and consumption of certain foods among the population, which in turn reduce costs of healthcare. Therefore, functional food industries have been established and started to add or condensate beneficial compounds and eliminate inert or harmful substances

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Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

Cited by 5 publications

References 18 publications

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina

Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Technical knowledge of formulation and production of functional bread using jujube extracts and examining the physicochemical and sensory properties of the product

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