{"product_id":"wheat-germ-biochemical-and-nutritional-implications-von-muhammad-umair-arshad-und-faqir-m-anjum","title":"Wheat Germ: Biochemical and Nutritional Implications","description":"\u003cp\u003eThe present project was undertaken to study the  stability, acceptability and bioavailability of  cookies prepared from different wheat germ fractions  i.e. wheat germ oil (WGO) and the defatted wheat germ  (DFWG). In the first part of study the defatted wheat  germ (DFWG) and the commercial wheat flour were  analyzed for their chemical characteristics  particularly the minerals and amino acid profile. The  wheat flour was supplemented with DFWG flour at the  levels of 0, 5, 10, 15, 20 and 25% to prepare  different flour blends. The cookies were prepared  from these flour blends and were tested for their  chemical characteristics, mineral profile,  thiobarbituric acid (TBA) value, physical and sensory  evaluation during storage upto 60 days. The cookies  prepared from different flour blends were assayed  through albino rats for nutritional quality to  explore the protein bioavailability.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783844300949\"\u003e\u003ch3\u003eBiochemical, Functional and Technological Properties of Wheat Germ\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783844300949","offer_id":39469957873757,"sku":"9783844300949","price":79.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/96154623-6eee-4494-a43c-0e1e1c5dcb3f.jpg?v=1772865951","url":"https:\/\/shop.autorenwelt.de\/en\/products\/wheat-germ-biochemical-and-nutritional-implications-von-muhammad-umair-arshad-und-faqir-m-anjum","provider":"Autorenwelt Shop","version":"1.0","type":"link"}