engleski

Sensory and textural characteristics of cookies enriched with extruded wheat germ

The major challenge in the food industry sector is the introduction of agro - food industry by - products rich in bioactive compounds. Wheat germ is a rich and cheap source of bioactive components, produced as a by - product during the milling process of wheat g rains. In this paper, the influence of extruded wheat germ particle size (<250 μm, 250 - 1000 μm and 1000 - 2 000 μm) on the textural and sensory characteristics of cookies was investigated. Extruded wheat germ particle size affected the cookies’ hardness a nd colour. As the wheat germ particle size decreased, the cookies’ hardness increased. The increasing particle size of the extrudate caused lower scores for cookies’ sensory characteristics.

cookies, by - product, extruded wheat germ, sensory char acteristics

nije evidentirano