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Wheat Germ: Biochemical and Nutritional Implications

Faqir M. Anjum

ISBN 10: 3844300945 / ISBN 13: 9783844300949
Published by LAP Lambert Academic Publishing
New Condition: New Soft cover
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Paperback. 224 pages. Dimensions: 8.7in. x 5.9in. x 0.5in.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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9783844300949

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Bibliographic Details

Title: Wheat Germ: Biochemical and Nutritional ...

Publisher: LAP Lambert Academic Publishing

Binding: Paperback

Book Condition:New

Book Type: Paperback

About this title

Synopsis:

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.

About the Author:

Dr. Muhammad Umair Arshad is Assistant Professor at Department of Home Economics, GC University, Faisalabad, Pakistan; Dr. Faqir Muhammad Anjum is Director General at National Institute of Food Science and Technology,University of Agriculture, Faisalabad, Pakistan.

Dr. Muhammad Umair Arshad is Assistant Professor at Department of Home Economics, GC University, Faisalabad, Pakistan; Dr. Faqir Muhammad Anjum is Director General at National Institute of Food Science and Technology,University of Agriculture, Faisalabad, Pakistan.

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