Functional components and some chemical characteristics changes in cakes fortified with wheat germ

Zarenejad, Foroug; Azadmard-Damirchi, Sodeif; Peighambardoust, Seyed Hadi; Nemati, Mahboob; Rafat, Seyed Abas

doi:10.22101/JRIFST.2013.09.16.224

Functional components and some chemical characteristics changes in cakes fortified with wheat germ

Document Type : Original Paper

Authors

¹ MSc. graduated student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

² Associate professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

³ Associate professor, Department of Pharmaceutical & Food Control, Faculty of Pharmacy, University of Tabriz

⁴ Associate professor, Department of Animal Science, Faculty of Agriculture, University of Tabriz

10.22101/JRIFST.2013.09.16.224

Abstract

Wheat germ is a healthy nutritious food supplement that can prevent certain cancers and other health problems. In this study, the effect of raw and stabilized wheat germ addition on chemical characteristics and nutritional value of cake was studied. Raw wheat germ was stabilized then milled and added to the formulation of the cake by 5, 10, 15 and 20%. Nutritional characteristics of the cakes enriched with 20% wheat germ such as polyphenole, fatty acid profile and tocopherol content and some chemical characteristics such as acidity and peroxide value were evaluated and also sensory characteristics in all cakes containing wheat germ were investigated. Results showed that the amount of polyphenoles increased from 263.2 ppm in control sample to 326 ppm and 296.19 ppm in cakes containing raw and stabilized wheat germ, respectively. By adding 20% of wheat germ in the cake formulation, decline in saturated fatty acids and increase in unsaturated fatty acids- especially linoleic acid- was observed. An increase in the amounts of α and β-tocopheroles in enriched cakes was also observed. Control cakes had the highest acidity and peroxide values.

Keywords

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