| Wheat Germ: Biochemical and Nutritional Implications Contributor(s): Arshad, Muhammad Umair (Author), M. Anjum, Faqir (Author) |
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ISBN: 3844300945 ISBN-13: 9783844300949 Publisher: LAP Lambert Academic Publishing OUR PRICE: $81.05 Product Type: Paperback Published: January 2011 |
| Additional Information |
| BISAC Categories: - Science | Life Sciences - Biology |
| Physical Information: 0.51" H x 6" W x 9" (0.74 lbs) 224 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The present project was undertaken to study the stability, acceptability and bioavailability of cookies prepared from different wheat germ fractions i.e. wheat germ oil (WGO) and the defatted wheat germ (DFWG). In the first part of study the defatted wheat germ (DFWG) and the commercial wheat flour were analyzed for their chemical characteristics particularly the minerals and amino acid profile. The wheat flour was supplemented with DFWG flour at the levels of 0, 5, 10, 15, 20 and 25% to prepare different flour blends. The cookies were prepared from these flour blends and were tested for their chemical characteristics, mineral profile, thiobarbituric acid (TBA) value, physical and sensory evaluation during storage upto 60 days. The cookies prepared from different flour blends were assayed through albino rats for nutritional quality to explore the protein bioavailability. |