Abstract
Yoghurt like-product was manufactured from reconstituted skim milk powder (SMP, 10% w/w) without (The control) and with partial replacement of SMP with 2% (T1) or 4% (T2) wheat germ powder (WGP) supplemented with xanthan gum (XG) as a stabilizer. Fermentation time was affected by the used WGP since the decrease in pH during fermentation was faster in case of T1 and T2 than in the control. Analysis of the prepared samples revealed significant increase in total solids, fat and carbohydrates contents due to the applied treatments whereas protein and ash decreased. Acidity and pH of fresh and stored products were not affected by T1 and T2, whereas acetaldehyde content significantly increased. Curd tension significantly increased in the treated samples and this was accompanied by significant decrease in wheying-off. Organoleptically, the darker colour of the treated product was responsible for decreasing the scores given for some sensorial properties, whereas no significant differences were recorded for flavour attributes due to the use of WGP and XG.