Evaluation of Functional Properties of Wheat Germ Protein Hydrolysates and Its Effect on Physicochemical Properties of Frozen Yogurt

In this study, the effect of wheat germ protein hydrolysates (WGPH) on physicochemical and sensory properties of frozen yogurt was investigated. For this purpose, first, the WGPH was produced using two enzymes, alcalase and flavourzyme, and its functional properties were determined to find the best enzyme, and then 4 treatments of frozen yogurt, containing 0, 0.5, 1 and 1.5% of the WGPH was prepared and the physicochemical and sensory properties of frozen yogurt were investigated. The results related to the properties of WGPH showed that among the enzymes, alcalase can produce a WGPH with a higher degree of hydrolysis, solubility, foaming, and emulsion properties, Thus the WGPH by the alcalase enzyme was added to the frozen yogurt. The results related to the properties of frozen yogurt showed that the samples with WGPH had a higher pH, viscosity, uranium, melting resistance, and texture hardness than the control and better results were observed by increasing concentration of WGPH, but WGPH at 1.5% was not approved by the evaluators. Although no specific international standard has been codified for frozen yogurt, according to the results, WGPH at 1% is recommended as the best treatment that can be provided to consumers as a new, high quality, and marketable product.