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Mayonnaise is a kind of oil in water emulsion, that most widely used sauce in the world. Egg yolk is a key ingredient in mayonnaise, due to excellent emulsifying properties. Nevertheless, one main problem with egg yolk is its high cholesterol content, so different attempts have been carried out to develop low cholesterol mayonnaise. The aim of this study was to prepare low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG) as egg yolk substitutes. The mayonnaise prepared with different composition of WGPI, egg yolk (0-9% of each component) and XG (0-0.5%), as formula variables by applying the optimal mixture design approach. Effect of this substitution on rheological characteristics and microstructure of mayonnaise samples were evaluated. The results indicated that all mayonnaise samples exhibited thixotropic shear thining behavior under steady shear tests, which fitted by Power law model and the factors related to this model were specified in the samples. Also, it was observed that mayonnaises exhibited weak- gel like properties, by using dynamic oscillatory shear tests and had significant effects on acquired parameters from frequency sweep test, such as storage modulus, loss modulus and tan delta. According to rheological and microstructure results, the low cholesterol mayonnaise contained WGPI and XG shows similar characteristics to those of a typical mayonnaise. Formulation 10 (71.5% and 4.2% egg replacement with WGPI and XG, respectively) shows the most similarity to control sample.  

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The main purpose of this study was to use wheat germ in production of milk dessert. Therefore, wheat germ was first heated at 150 °C for 15 min, then milled to obtain particle sizes of 125, 210 and 354 micrometers. Samples were made with 10% sugar, 2% gelatin and 88% low-fat milk (1.5% fat) and different levels of wheat germ (2.5, 5, 7.5 and 10%, w/w). Different characteristics of the fresh product and after storage for 15 days at 4 °C were determined. The results showed that with increasing the amount of wheat germ, dry materials of the samples increased while the pH decreased. Changes in the particle size of the samples had no effect on the dry materials. Textural evaluations showed that with increasing the germ level, particle size and storage time, hardness, cohesiveness, chewiness and gumminess, increased while elasticity decreased. Studying the internal structure of the desserts using scanning electron microscopy showed that the uniformity of the samples increased with increasing the germ content in dessert formulation. Moreover, with increasing the percentage and particle size of the germ, the darkness, redness and yellowness of the desserts increased. The results showed that the syneresis of desserts reduced with increasing the level of the germ, however, changes in particle size of the germ had no effect on this parameter. Sensory evaluation results concluded that the samples were prepared with maximum amount of 7.5% germ with particle size of 125 micrometer were the most acceptable samples.

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In this study, the wheat germ was fermented with industrial bakery yeast powder to produce FWGE with high 2,6-DMBQ content in a Bench-scale bioreactor by scale-up approach. The 2,6-DMBQ content of FWGE was increased by optimizing the three initial variables of pH, fermentation temperature, and agitation rate at two levels using the Taguchi method. The 2,6-DMBQ content of the samples was determined at 14, 16, and 18 hours of the fermentation process. Then, the results were analyzed by Qualitek software. The effect of centrifugation speed on turbidity and the yeast's number in the final supernatant was then investigated.  Finally, the supernatant was dried by spray dryer with an inlet temperature of 120 °C and outlet temperature of 70°C, and the amount of active 2,6-DMBQ, pH, moisture, and ash was determined. Under optimal conditions: initial pH of 6, fermentation temperature of 32 °C, and agitation rate of 80 rpm, maximum 1.527 mg of 2,6-DMBQ per gram of FWGE obtained. The separation results showed that the centrifugation rate doesn't have a significant effect on the final turbidity and the number of yeasts left, and thus 3000 g was selected as the optimal speed. However, because of the high content of yeast in the supernatant, filtration was required after centrifugation. Due to the high speed of sample drying, the low moisture of the final product, and high efficiency on an industrial scale, the samples were dried using a spray dryer. Finally, the moisture, protein, ash, and pH of the final product were measured.

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Wheat germ, a highly nutritive part of wheat kernels, is separated during milling as a by-product. In this study, wheat germ was used to supplement cakes. Different levels of the germ (0, 5, 10, 15 and 20%) at different particles sizes (280, 585, 890 and 1,195 µm) were added to a cake recipe. The results showed that with increasing the germ level and particle size, batter consistency and density of the cakes increased significantly, while the height of the cakes decreased. With increasing the germ level and its particle size, the crumb became slightly yellow while the crust color and the textural parameters (TPA test) remained unaffected. Determination of the sensory attributes of the samples showed that the particle size was negatively correlated with the crumb color and texture of the cakes, while other sensory parameters remained unaffected. In general, 15% of germ was the highest level and 280 µm was the most suitable particle size (as recognized by the panelists) for the production of an appropriate germ cake.

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 Increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. Wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. The main aim of this research was to supplement flat bread (Barbari) with wheat germ and to study the quality and staling of the resultant bread. Therefore, processed (heated at 150°C for 45 minutes) and raw wheat germs were added at the rates of 0, 5, 10 and 15% (w/w) in bread recipe, as separate treatments. Using a Farinograph, it was found that the dough made with raw germ had less water absorption, lower consistency, and shorter stability time. Modeling of the data showed that increasing the germ level had negative correlation with bread volume and softness. Such effects were enhanced when raw germ was used. It was found that addition of germ could not delay bread staling; however, it had positive effects on its taste and general acceptability, particularly when 15% processed germ was used.

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For many years, human tend to use fermentation products due to the presence of nutrients that are effective on health. The health effects of the Functionl fermentation products are or directly due to the presence of microorganisms, and their function in the host body or indirectly the result of their metabolites during fermentation. Cereal-based products have suitable bioavailability for probiotic cells and furthmore they have desirable sensory and nutritional properties. The purpose of this study was to use probiotic bacteria and yeast alone and also simultaneously at three levels of wheat sprout flour to prepare a functional beverage. The study evalated the changes of pH , acidity , counting of probiotic cells and folic acid content . furthermore , the sensory characteristics were checked using a 5-point Hedonic test. Data were analyzed by SPSS software. Results showed that acidity increased with increasing flour content. The highest survival of probiotic beverage containing 10 grams of wheat sprout flour with bacteria and yeast Initiation culture. in terms of the sensory characteristics and folic acid, the drink contains 15 sprout of flour with bacteria and yeast.

 

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In the present study, the effect of ultrasonic waves on the antioxidant activity of aqueous-ethanolic extract (50:50) of wheat germ of Tajan, N8019 and Morvarid cultivars was investigated. The results showed that ultrasonic waves increased the amount of, although their effect on the extraction of polyphenol compounds was much better. The amount of polyphenolic compounds of Tajan, N8019 and Morvarid wheat germ extracts were 679, 783 and 545 mg / kg, respectively. After applying ultrasonic waves, these compounds were 777, 891 and 593 mg/kg increased. Also, antioxidant activity (DPPH radical-scavenging assay, β-carotene bleaching assay and Rancimat test) of different treatments showed that the extracted extracts from wheat germ of N8019 under ultrasonic process was the best sample and then were 100 ppm TBHQ, extract of Tajan wheat germ under ultrasonic process, extract of Morvarid wheat germ under ultrasonic process, extracts of common wheat germ of N8019  and Tajan and extract of common Morvarid  wheat germ, respectively. The results showed that there is a strong correlation between the amount of antioxidant compounds of different extracts extracted from wheat germ, especially phenolic compounds and their antioxidant power. Also, the results of oven test (at 60 ºC during 24 day) indicated TBHQ was the best treatment and followed by extracted extracts from wheat germ of N8019 under ultrasonic process, Tajan under ultrasonic and Morvarid under ultrasonic and extracts of common wheat germ of N8019, Tajan and Morvarid, respectively.

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Since cancer treatment has been done through chemotherapy and various drugs that are accompanied with severe side effects in addition to therapeutic properties, nowadays sscientists are investigating anticancer therapies using natural compounds such as hydrolyzed proteins and bioactive peptides with higher treatment properties and fewer side effects. In this study, for the first time, hydrolyzed proteins obtained from pepsin, proteinase k and alcalase enzymes were used to examine its cytotoxic effect on human lung adenocarcinoma cells (A549). Human lung carcinoma A549 cell lines were grown in 90% RPMI medium supplemented with 10% fetal bovine serum and 1% penstrep. Different concentrations of hydrolysates during times of 24, 48 and 72h were affected by A549 cell lines via XTT assay. Then, the cell survival ability was evaluated by XTT method. Results showed that hydrolysates produced from wheat germ protein affected the viability of cells and it depending on the enzyme applied, concentration and time. The results of IC₅₀ were evaluated for A549 cells in the case of pepsin, alcalase and proteinase k hydrolysates at 72 h, 11.17mg/mL, 12.94mg/mL and 11.27mg/mL. These results showed that wheat germ protein hydrolysates would be used as new source of anticancer peptides and could be a replace for common cancer therapy drugs in the near future.
 

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Wheat germ is a high-nutrient byproduct of wheat milling, however it has a short shelf life and extremely restricted ideal intake due to the intensive activities of lipase and lipoxygenase. In order to increase the storage life of probiotic wheat germ containing Bacillus badius, the freeze drying method was used in this study, and the effect of using xanthan gum: maltoxtrin in different ratios of 0.3:1, 0.1:1, and 0.03:1 as the capsule wall on antioxidant properties and physicochemical characteristics of probiotic wheat germ during 360 days of storage was investigated. Three control treatments were also produced without probiotic bacteria and had the same quantities of gums as the treatments. A pure wheat germ sample was also analyzed on the first day, 180 and 360, along with the encapsulated samples, for better comparisons and the influence of applied treatments. The experiments used a completely random design, and the treatments were analyzed using SPSS software and comparing the averages using Duncan's multi-range test at the 99% confidence level. The use of xanthan gum and maltodextrin as wall materials increased the antioxidant qualities in encapsulated wheat germ, according to the findings of this study. The introduction of Bacillus badius bacteria as a probiotic resulted in a substantial decrease in oxidation indices in wheat germ (P<0.01). In general, it can be stated that Bacillus badius bacteria, as a powerful probiotic, can extend the storage time of encapsulated wheat germ. Furthermore, xanthan gum is proposed as a good material for wheat germ encapsulation to enhance shelf life.
 

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 According to the increasing demand of advanced societies for the consumption of functional foods, especially in dairy products, the use of natural-based materials such as plant essences in the field of enriching food products with their antimicrobial and antioxidant compounds, as well as the use of wheat germ powder as a rich source of dietary fibers and vitamins and minerals and their effects on the viability of starter bacteria (due to their prominent role in improving human health) are seem to be necessary. Investigating the effects of using processed essential oils and wheat germ powder simultaneously in yogurt is considered in this research.
Sensory, physicochemical characteristics and bacterial conting of set yogurt including Streptococcus thermophilus and Lactobacillus bulgaricus, were tested during the storage period to study the simultaneous effect of plant essential oils and sprouted wheat powder. The essential oils used included tarragon and thyme with different proportions and at three levels (400, 1200, 2000 microliters per liter of yogurt). Yogurt physicochemical tests such as acidity and water holding capacity, hedonic sensory test, rheology test (apparent viscosity) and microbial count tests were conducted to check the viability of starter bacteria in yogurt during the 14-day storage period.
Based on the results obtained from the analysis of variance of the tested samples, the concentration of essential oil significantly (p<0.05) reduced the acidity and viability of starter bacteria of the product, but it had not a significant effect on the viscosity the sensory characteristics. In this regard, thyme and wheat germ powder showed a negative and unfavorable effect, especially in high concentrations.

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Wheat germ is the embryo of the wheat grain and is abundant in tocopherol, protein, and omega-3 fatty acids. Wheat germ has high enzyme activity, which reduces its shelf life. Wheat germs are often eliminated during the milling of wheat grains to extend the shelf life of the flour and avoid the formation of an unpleasant taste in the flour. The goal of this study was to enhance the storage life of wheat germ by freeze-drying encapsulation using guar, carboxymethyl cellulose, and Persian gums. The current study employed a 1:0.05 ratio for maltodextrin: different gums mixes, and physicochemical and microbiological tests were performed on the samples throughout a 360-day storage period. The collected data was evaluated using a completely random design. SPSS was used for statistical analysis of the samples, and averages were compared using Duncan's test at a significance level of 1%. The results showed that the amount of peroxide in CMC gum treatment decreased with time. Anisidine and totox levels were also reduced by Persian gum and maltodextrin. The amount of yeast in maltodextrin, Persian, CMC, and guar treatments decreased, whereas total bacterial count values increased in Persian gum, guar, maltodextrin, and CMC treatments. Investigating wheat germ encapsulation to extend product shelf life revealed that the efficacy of this technology is dependent on the kind of wall material as a primary parameter. The mixing of various gums and materials with other gums may be useful in increasing the physicochemical characteristics of the resulting microcapsules.