Study of Protein Concentrate and Physical Properties for Each Wheat Germ and Defatted Wheat Germ in Biscuits Processing

Abstract

The wheat germ is an important secondary product known to be important in containing high protein, oil, carbohydrates, minerals and phenolic compounds. It has been used in many industries. The aim of study is produce a defatted wheat germ and protein concentrate powdered each wheat germ powder. The results of the chemical analysis of the defatted wheat germ , protein concentrate showed that the percentage of protein in the protein concentrate compared with the defatted wheat germ was (71.5, 34.26%) respectively, the percentage of ash, moisture, fat and carbohydrates in the protein concentrate 3.5, 5.3, 0.93 and 35.37%, respectively, the defatted wheat germ increased to 5.6, 7.3, 2.25 and 68.33%, respectively. The standard biscuit was manufactured using the replacement ratio of 5, 10% of the wheat flour in the protein concentrate powder and the defatted wheat germ powder. physical properties were carried out for biscuit samples. The highest percentage of spread factor was obtained for the sample in which the protein concentrate was replaced by 10% that 148.91. The results of the sensory evaluation showed significant differences between the biscuit control sample and all samples were with in acceptable limits.