Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts
Abstract:Experimental design was performed by using immature wheat grain (IWG) harvested in two different maturation stages for set-type yoghurt production. IWG was harvested at milky (20 days after anthesis) and dough (30 days after anthesis) stages and was milled. Yoghurt samples were supplemented with milky stage grain flour (MSGF) and dough stage grain flour (DSGF) at 1, 2, and 3% concentrations except for control. All treatments were evaluated with respect to physicochemical, antioxidative, microbiological, textur… Show more
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