Nutritive value of curd product enriched with wheat germ.

Abstract

Curd is the most wholesome and frequently consumed milk product. The purpose of this study was to evaluate the impact of wheat germ to nutritional value of curd product. The recipe of curd milk comprises raw of fried wheat germ, walnut, sugar and curd mass. The results of the physical-chemical characteristics of curd products with fried wheat germ (treatments 4, 5, 6) showed high protein content (up to 17.1% in treatment 4), while the fat content was significantly lower in treatments (2.6%, 4.0% and 5.3%) than in control sample (16.5%). The same tendency was observed for carbohydrates content. Amino acid score of curd product exceeded 100% and showed the high daily level of satisfaction in nutrients