Development of a novel milk‐based fermented product fortified with wheat germ

Abstract

Wheat germ ( WG ) was mixed with water (1:5), heated (85 °C/15 min), cooled and used to replace 0, 20, 30 and 40% (w/w) of standardised cow's milk (3% fat), supplemented with 2%(w/w) skim milk powder. Yoghurt‐like fermented products were prepared from the different formulations, stored at 7 ± 2 °C for 15 days, and analysed for chemical composition, pH , microbiological quality, texture profile ( TPA ), viscosity, syneresis and sensory properties. The addition of WG slurry enhanced acid development during fermentation and increased the viscosity of the fermented products. Nutritious milk‐based fermented products of acceptable composition and quality could be prepared from formulations containing 20% (w/w) WG slurry.