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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2016 , Volume 26 , Number 1; Page(s) 37 To 47.
 
Paper: 

EVALUATION OF OVEN DRYING EFFECTS ON PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF WHEAT GERM AS A FUNCTIONAL FOOD SUPPLEMENTS

 
 
Author(s):  HASHEMI GAHRUIE H., GHIASI F., ESKANDARI M.H.*, MAJZOOBI M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, SHIRAZ UNIVERSITY, IRAN
 
Abstract: 

Nowadays, trend of producing and consuming functional foods has increased dramatically due to the adverse consequences of dietary imbalances and impaired in human societies. Wheat germ is unique source of highly concentrated nutrients that makes it ideally functional additive for fortification of food products to improve human health and prevent or reduce the risk of disease. The aim of this study was to investigate effect of oven drying on physicochemical and nutritional properties of wheat germ. For this purpose, raw and processed (160oC for 20 min) wheat germ were evaluated for their proximate composition, mineral profile, fatty acids profile, total phenols, flavonoids and antioxidant activity. Results indicated that the raw and roasted wheat germ contain protein (29.5, 30.58%), fat (9.03, 9.16%), fiber (7.21, 7.44%), unsaturated fatty acids consist of 15.86% oleic (15.86, 15.88%), linoleic (55.75, 56.13%), linolenic (8.13, 8.03%) and palmitic acid (20.26, 20.22%), respectively. Minerals analysis was demonstrated that raw and roasted germ had values of iron (166.82, 164.08 ppm), potassium (11083.33, 10750 ppm), calcium (2450, 2441.67 ppm), phosphorus (8316.67, 8333.33 ppm), magnesium (1977, 2011ppm) zinc (203, 204.5 ppm). Besides, it has been shown that during heat processing phenolic and flavonoid contents decreased while, antioxidant activity increased significantly. Based on the obtained results, it can be concluded that application of this nutritious by-product in food industry can be effective in increasing public health.

 
Keyword(s): ANTIOXIDANTS, FATTY ACIDS PROFILE, FUNCTIONAL, MINERALS, WHEAT GERM
 
References: 
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