Professional paper

Rheological characteristics of yoghurt with wheat germs addition

Katarina Berković ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Marija Lalić
Sandra Prejac
Marina Mamić

Abstract

By adding wheat germs into the fermented dairy products new sorts of beverages are prepared. Samples were prepared according to household recipe in the laboratory conditions. Their quality and maintenance were followed by determination of rheological parameters (flow index, consistency coefficient) and measuring the volume of separated whey. For yoghurt preparation the milk from individual manufacturer (containing 0.041 w/w milk fat) and from pasteurized and homogenized milk under industrial conditions containing 0.032 w/w milk fat were used. The samples prepared with wheat germs addition showed higher values of determined parameters in comparison to reference samples (without wheat germs). This indicates the positive effect of wheat germs on structure, texture and maintenance of coagulum samples due to swelling, which increases samples plasticity. The consistency of samples prepared from industrial milk is poorer in comparison to reference samples, and also more whey was separated, thus decreasing shelf life of the products occured.

Keywords

yoghurt; wheat germs; rheological parameters

Hrčak ID:

94751

URI

https://hrcak.srce.hr/94751

Publication date:

5.5.1998.

Article data in other languages: croatian

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