Word Files
Reference for Downloading Educational Files
  2. Food and Packaging Industries
  3. Production of ultra-beneficial yogurt by adding wheat germ

Production of ultra-beneficial yogurt by adding wheat germ

Number of pages: 50 File Format: word File Code: 32545
Year: Not Specified University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Cereals - Fermented milk products - Our formulation - Very useful yogurt - wheat germ - yeast - yogurt
  • Part of the Content
  • Contents & Resources

  • Summary of Production of ultra-beneficial yogurt by adding wheat germ

    Dissertation to receive a master's degree in the field of food science and industry

    Trend of food technology

    Abstract:

    Today the world is facing a tsunami of non-communicable diseases, among which cardiovascular diseases and cancer are the biggest killers of the century and blood pressure is the number one cause of death for Iranians. has been Modifying the nutrition style is the key and the way to prevent and deal with certain diseases. In recent years, the production of extra-beneficial foods and the use of food as a carrier for nutrients have received much attention. Among the essential micronutrients needed by the body, wheat germ is one of the most important nutrients that plays an indispensable role in regulating the function of different body organs, preventing and treating various diseases. Due to the lack of micronutrients in the human diet, we need to enrich food with this nutrient. The aim of this research was to add different percentages of wheat germ at three levels of 1, 2 and 3% to yogurt and to investigate its physicochemical, microbial, sensory and texture characteristics every week for 3 weeks during the storage period and to introduce a new beneficial product to the food industry. The results of the analysis of variance of the data showed that the type of treatment and the length of the storage period were significant (p<0.05) on some physicochemical characteristics, including acidity and syneresis. During this period, the highest amount of acidity (1.49%) and the highest amount of dry matter (17.15%) was found in yogurt containing 3% wheat germ, and the lowest amount of syneresis (0.8%) was found in yogurt containing 1% wheat germ. On some other characteristics such as dry matter, protein percentage, ash percentage and viscosity, the only effect of treatment type was significant (p<0.05). Also, only the effect of storage time on the pH characteristics of the samples was significant at the 5% probability level. During the 21 days of storage of yogurt samples and with the increase of wheat germ amounts, the count of Lactobacillus bulgarius and Streptococcostermophilus bacteria decreased significantly (p<0.05), but the number of mold and yeast in different treatments was almost constant. On the first and 21st day of storage of yogurt samples, sensory evaluations showed that the highest score in terms of the final score was related to yogurt containing 1% wheat germ, followed by 2% yogurt respectively. Wheat germ was the control and 3% wheat germ. The results of this research showed that with the industrial production of yogurt containing taurine, a new choice can be provided for the consumers of dairy products, which, in addition to its nutritional properties, also has favorable sensory characteristics. By summarizing the results of various tests and taking into account the daily intake of wheat germ, yogurt containing 2% of wheat germ was introduced to the food industry style="direction: rtl;">Introduction

    In the last few decades, due to the increase in consumer awareness, the production of practical foods that play an effective role in health has increased, and their continuous consumption can prevent or improve various diseases by reducing the influencing factors (Lopezhortas, 2010). Yogurt is one of the most popular dairy products, whose sales are increasing in the world today due to its variety. Today, various types of yogurt products are produced in the world, including low-fat yogurt, probiotic yogurt, frozen yogurt, drinking yogurt, etc. The history of yogurt production goes back to several thousand years ago in the Middle East. Today, different types of yogurt are produced in the world, which can be classified based on their physical, chemical, aroma and flavor characteristics, as well as diversity (Tamim and Robinson, 2007). The reason for the popularity and high consumption of yogurt is its nutritional value and the beneficial effects of the starter bacteria (preserving the microbial flora of the digestive system) (Haman and Marth, 1984). Due to its higher concentration, better digestibility and absorption of fat, lactose, protein and more nutritious minerals than milk, yogurt is one of the rich sources of calcium, phosphorus, riboflavon, vitamin B12, nicotinic acid, vitamin B5, zinc and magnesium (Sarkar and Misra, 2002). Yogurt also has anti-cancer, anti-tumor and anti-cholesterol effects and can be effective in the treatment of digestive diseases and intestinal infections (Marth and Steele, 2001). Wheat germ is a by-product of flour milling and has a lot of nutritional value as a complementary food.Wheat germ protein is an excellent source of tocopherols, B group vitamins, and oil, whose high percentage of fatty acids are unsaturated fatty acids, especially linoleic acid (Chichester 1982, Pinarelli). 2004). In general, wheat germ contains 27 to 30 percent protein, mainly albumin and globulin, 8 to 11 percent fat (mainly unsaturated), 15 to 20 percent sugar (mainly sucrose and raffinose), 4 to 5 percent ash, and 8 to 10 percent. It is the percentage of cellulose and hemicellulose (Chichester 1982, Iban Oglu 2002, Dunford et al. 2003). Considering the above, it can be said that wheat germ contains 3 times more protein, 7 times more fat, 15 times more sugar and 6 times more minerals than wheat flour. Also, grains are poor in terms of lysine, while sprouts are a rich source of lysine; In such a way that its amount is three times that found in white flour and makes the germ comparable to chicken egg proteins (Kareemi 1995, Sadha et al. 2007). When this substance is stored for a short time, a rancid and bitter taste is created, which is due to the enzyme activities and the high percentage of unsaturated fat in the fresh bud. The germ contains the limiting amino acid isoleucine and toxic agents such as hemagglutinin and antitrypsin. These factors are responsible for decreasing the storage time of sprouts and causing bad taste. Studies have shown that heating sprouts destroys these toxic factors and increases its storability (Pinarelli et al. 2004, Sadha et al. 2007, Wingelberg et al. 1996). Since dairy products are widely accepted by consumers and milk and dairy products are among the products that are consumed every day, the provision of nutrients through dairy products has attracted much attention (Ranadhra, 2013). Yogurt and its products are among the most widely consumed and popular fermented milk products and have numerous nutritional properties and are considered as a source of energy, protein, vitamins and mineral salts, and prevent the growth of pathogenic microorganisms and reduce serum cholesterol and blood pressure. Materials with high protein value, little research has been done. Therefore, using materials with high protein value along with other nutrients can improve the quality characteristics of the product, increase the nutritional value, attract more customers and finally, compensate for the deficiencies in the society and the country (Chichester 1982, Karimi 1995, Pinarelli et al. 2004, Pinarelli

    Abstract

    Key flavor producer compounds along with their origins have been studied in different dairy products, though no study has been done using positive citrate starter bacteria and their effects on doogh. One of desirable flavors of doogh is related to a compound called Diacetyl, has the ability of converting to Diacetyle. mesophilic lactic acid bacteria which are capable of citrate metabolism can produce Diacetyle from citrates. But lactic thermophilic bacteria which are now used in industry to produce doogh are not able to citrate metabolism.

  • Contents & References of Production of ultra-beneficial yogurt by adding wheat germ

    List:

    Abstract..

    Introduction.. 2

    1- Overview.. 4

    1-1- History of fermented dairy products and yogurt. 4

    1-2- The definition of yogurt.. 5

    1-3- Kinds of yogurt.. 5

    1-4- Amount of yogurt consumption.. 6

    1-5- Stages of yogurt production.. 6

    1-6- Nutritional value of yogurt.. 7

    1-7- Useful foods.. 9

    1-8- Nutricitical.. 10

    1-9-Amino acids.. 12

    1-10-Wheat germ.. 12

    1-10-1-Definition and function of wheat germ. 12

    1-10-2- Distribution of wheat germ.. 14

    1-10-3- Metabolism and transfer of taurine in the human body. 14

    1-10-4- amount of wheat germ in different foods. 15

    1-10-5-.. 16

    1-10-6- The necessity of enriching foods with wheat germ. 16

    2- Review of sources.. 18

    2-1- An overview of the research done in relation to wheat germ. 19

    2-2- An overview of research conducted in the field of food fortification. 22

    3- Materials and methods.. 24

    3-1- Materials used.. 24

    3-1-1- Raw materials.. 24

    3-1-2- Chemicals and culture media used. 24

    3-1-3-Laboratory equipment.. 24

    3-2- Place of conducting research.. 25

    3-3- Steps of conducting research.. 25

    3-4- Sampling.. 26

    3-5 Experiments related to yogurt containing wheat germ. 26

    3-5-1 Physical and chemical tests of yogurt containing wheat germ. 26

    3-5-1-1 measuring pH.. 26

    3-5-1-2 measuring acidity.. 27

    3-5-1-3 measuring dry matter.. 27

    3-5-1-4 measuring fat.. 28

    3-5-1-5 measuring protein.. 28

    3-5-2 Our microbial tests.. 28

    3-5-2-1 Counting of Streptococcus thermophilus. 29

    3-5-2-2 Enumeration of Lactobacillus bulgaricus. 29

    3-5-2-3 count of mold and yeast.. 29

    3-5-3 textural property tests.. 29

    3-5-3-1 evaluation of syneresis.. 29

    3-5-3-2 measurement of viscosity.. 29

    3-5-4 evaluation of the sensory characteristics of mast. 30

    3-6- Statistical model used.. 32

    4- Results and discussion.. 34

    4-1- Physical, chemical and texture characteristics. 36

    4-1-1- Examining protein changes.. 36

    4-1-2- Examining dry matter changes.. 36

    4-1-3- Examining viscosity changes.. 37

    4-1-4- Examining pH changes.. 38

    4-1-5- Examining acidity changes.. 39

    4-1-6- Investigation of syneresis changes.. 40

    4-1-6- Investigation of moisture changes.. 41

    4-2- Microbiological characteristics.. 42

    4-2-1 Effect of treatment and storage time on Lactobacillus bulgarius count. 44

    4-3-2- The effect of treatment and storage time on the count of Streptococcus thermophilus. 45

    4-3-3- The effect of treatment and storage time on mold and yeast count. 46

    4-4- Evaluation of sensory parameters.. 46

    4-4-1- Appearance properties of yogurt.. 49

    4-4-2- Textural properties of yogurt.. 49

    4-4-3- Aroma and flavor properties of yogurt.. 50

    4-4-4- General acceptance.. 51

    Conclusion.. 52

    Sources:

    Source:

    Agricultural Statistics, Volume II (Livestock and Aquatic Affairs), Ministry of Agricultural Jihad, Planning and Economic Deputy, Bureau of Statistics and Information Technology, (1380). Iran, (1385).  

    National Standard of Iran No. 2852, Milk and its products - determination of acidity and pH - test method, Iranian Standards and Industrial Research Department, (2016).  

    Iran National Standard No. 9874, yogurt - measurement of total solids - reference method - test method, Iranian Standards and Industrial Research Department, (2016).  

    Nameless. (1349). Measurement of milk dry matter - No. 637. Organization of Standard and Industrial Research of Iran.

    Anonymous, National Standard of Iran, numbers 637 and 366.

    Anonymous. (1371). Determining the amount of total nitrogen (Kijeldal) - No. 639 of Iran's Standard and Industrial Research Organization.

    Anonymous. (1375). Measurement of milk fat - No. 384. Iranian Standard and Industrial Research Organization.

    Anonymous. (1375). Characteristics of water - No. 1053. Iranian Standard and Industrial Research Organization.

    Anonymous. (1385). Milk and its products - Determination of acidity and pH - Test method - No. 2852. OrganizationIranian Standard and Industrial Research Organization.

    Anonymous. (1387). Microbiology of food and animal feed - a comprehensive method for counting molds and yeasts-

    Jamali Far, Hossein., Shahvardi, Ahmed Reza., Hamdi, Nasreen., Zahri, Ahmed., Fadeli, Mohammad Reza. (1388). Survival

    Abadi, Farzaneh., Saeed Nia, Ismail. (2008). Food balance sheet of the Islamic Republic of Iran. Tehran, Ministry of Agricultural Jihad, Management of Research Findings and Information.

    Alirezalu, K. (1389). Traditional condensed yogurt, Tuluq, physical-chemical and microbiological characteristics, sensory, proteolysis. Master thesis, Faculty of Agriculture, University of Tabriz.

    Mortazavi, A., Quds Rouhani, M. and Jovandeh, H. (1375).  Technology of milk and dairy products (translation), Ferdowsi University of Mashhad Publications, number 185.

    Mahdian, Elham. Mazaheri Tehrani, Mostafa. and Karajian, R. (1383). The effect of milk fat content on the growth and activity of starter bacteria and the quality of condensed yogurt. Iranian Journal of Food Sciences and Industries, in press.

    Njadarzmjovi Akhgar, R. Final report of the research project on the feasibility of ice cream yogurt production. (1391). Ministry of Agricultural Jihad, Agricultural Research, Education and Extension Organization, Agricultural and Natural Resources Research Center of West Azarbaijan Province.

     

    Achanta, K., Aryana, K.J., Boeneke, C.A. (2007). Fat free plain yogurts fortified with various minerals. Journal of Food Science and Technology. 40: 424-429

    Ashu Walia, H.N. Mishra, Pradyuman Kumar. (2013). Effect of fermentation on physico-chemical, textural properties and yogurt bacteria in mango soy fortified yogurt. African Journal of Food Science. Vol 7, pp: 120-127.

    Al.Otaibi, Hassan El.Demerdash. (2008). Improvement of the quality and shelf life of concentrated yogurt (labneh) by the addition of some essential oils. African Journal of Microbiology Research. Vol.(2) pp: 156-161

    Abu-Jdayid, B., and Mohameed, M. (2002). Experimental and modeling studies of the flow properties of concentrated yogurt as affected by the storage time. J. of Food Engineering. 52: 359-365.

    Bernal, J.A. Mendiola, E. Ibanez, A. Cifuentes. (2011). Advanced analysis of nutraceuticals. Journal of Pharmaceutical and Biomedical Analysis 55. Pp:758–774.

    Boelrijk, A.E.M., de Jong, C., Smit, G. Flavor generation in dairy products. (2003). In Dairy Processing: Improving Quality. CRC Press: Woodhead Publishing Limited: Cambidge. pp: 546.

    Boeneke, K.J. Aryana. Effect of folic acid fortification on the characteristics of lemon yogurt. (2008). LWT 41. Pp: 1335–1343.

     

    Bamforth, Charles. W. (2005).  Food, Fermentation and Micro-organisms, University of California Davis, Blackwell publication, USA. P, 1 - 30. Barefoot, S. F., and Nettles, C. G. 1993. Bacteriocins produced by dairy starter culture. Journal of Dairy Science. 76:2366-2379.

    Beshkova, D. M., Simova, E. D., Frengova, G. I., Simov, Z. I., and Dimitrov, ZH. P. 2003. Production of volatile aroma compounds by kefir starter cultures. Int. Dairy Journal. 13: 529-535.

    Bonczar, G., Wszolek, M., and Siuta, A. 2002. The effects of certain factors on the properties of yogurt made from ewe's milk. Food Chemistry 79: 85-91

    Bouzar, F., Cerning, J., and Desmazeaud, M. (1997). Exopolysaccharide production and texture promoting abilities of mixed-strain starter cultures in yogurt production. J. Dairy Sci. 80: 2310-2317.

    Bylund, G?sta., M.Sc. (Dairy Tech.). (1995). Dairy processing handbook.   Publisher: Tetra Pak Processing Systems AB S – 221 86 Lund, Sweden. P, 233 – 241.

    Chandan, R., White, C., Kilara, A., Hui, Y.H. (2006). Manufacturing yogurt and fermented milks. Blackwell Publishing. pp: 364

    Chipponi, J. X., Blair, J. C., Santi, M. T., and Rudman, D. (2009). Deficiencies of essential and conditionally essential nutrients.

     

     

    Dave, R.I., and Shah, N.P. (1995). Evaluation of media for selective enumeration of Stereptococcus thermopHilus, Lactobacillus delbrecukii ssp.

Production of ultra-beneficial yogurt by adding wheat germ
How To Access The File
Related Contents:
Number of pages: 49 Category: Food and Packaging Industries

Dissertation for M.Sc degree, major: food microbiology, abstract Sterilized milk products that are prepared by the Faradam method, especially Faradam milk and cream, have opened their place in the diet of Iranian people in recent years. By adding healthy ingredients to products such as breakfast cream, the nutritional value of these products can be improved. In this research, ...

Number of pages: 94 Category: Food and Packaging Industries

Master's Thesis in Food Science and Technology (M.Sc) Major: Food Engineering Abstract In this research, the effect of zadu and CHO gums at 5 levels of 0, 0.1, 0.2, 0.28 and 0.4 percent and gum arabic and xanthan gum at levels of 0, 0.5, 0.9, 1.4, 1.8 and 0.08, respectively. 0.1, 0.15 and 0.2% on the stability, rheological and sensory properties of buttermilk during 59 days of ...

Number of pages: 54 Category: Food and Packaging Industries

Dissertation for Master's Degree (M.Sc.) in Agricultural Engineering, Food Science and Industry, Yogurt is the most famous and widely consumed fermented milk product in the world. The most common defect in texture that leads to the non-acceptance of this product by the consumer is water loss. Today, in Iran, condensed yogurt is mostly produced in the reverse way, that is, by ...

Number of pages: 131 Category: Food and Packaging Industries

Thesis for receiving a master's degree in the field of agricultural engineering, food science and food industry, food technology, abstract. Halva in Iran, despite its high potential in diversity and creating added value, has not been industrially produced to date, and the purpose of this research is to investigate the formulation of wheat flour halva and its production and ...

Number of pages: 70 Category: Biology - Environment

Master's Thesis in Microbial Biotechnology Abstract Probiotics are food containing living microorganisms that are useful for the body. In other words, a probiotic is a live edible microorganism that has a positive effect on the cells of the host body and improves and increases the microbial balance of the consumer's body. Probiotics are often used in the production of fermented ...

Number of pages: 102 Category: Food and Packaging Industries

Dissertation for receiving a master's degree (M.Sc.) in the field of food science and engineering, majoring in food microbiology. Abstract One of the effective ways to improve the quality of bread and baked goods is to optimize the fermentation conditions of the product. In addition to increasing the nutritional value of bread, proper fermentation improves the rheological ...

Number of pages: 100 Category: Agricultural Engineering

Dissertation for receiving the master's degree ""M.Sc."" Orientation: Agriculture Abstract Effect of different levels of super absorbent (A-200) on the yield and yield components of wheat cultivar Shahriar at different levels of irrigation in two types of soil with different textures. This research was conducted in order to investigate the effect of the application of different ...

Number of pages: 129 Category: Chemical - Petrochemical Engineering

Dissertation for Master's Degree in Chemical Engineering, Biotechnology, Abstract: Microbial proteases are among the most important hydrolyzing enzymes, which account for 60% of the global market of industrial enzymes. In this research, synthesis of protease enzyme in solid state fermentation process using Bacillus bacteria. licheniformis was investigated. Various agricultural ...

Number of pages: 149 Category: Industrial Engineering

The thesis of the Master's course in manufacturing and production, the abstract of this research, with an emphasis on the Traceable Resource Unit (TRU), information management and information exchange technology from livestock farming to the consumer's table, examines the concept of electronic traceability of food throughout the supply chain. To fulfill this responsibility, UML ...

Number of pages: 64 Category: Health - Health

Dissertation for obtaining a master's degree in the field of health and food safety Abstract background: Jashir plant grows in the cold and mountainous regions of Fars province (Sepidan, etc.) Indigestible carbohydrates (fiber) in the leaves of this plant may play a role as prebiotics in probiotic yogurt. Objective: To investigate the effect of Jashir on the physicochemical ...