Studying of  physical and chemical Properties of wheat germ oil and Its use in Cookies

	Studying of physical and chemical Properties of wheat germ oil and Its use in Cookies
journal of kerbala university
Article 1, Volume 7, Issue 3, 2011, Pages 1153-1162 PDF (0 K)
Abstract
The study includes extraction of oil from wheat germ flour using chloroform–methanol and water and studying physical and chemical properties. The results of Chemical composition of wheat germ obtained can be summarized as follow: Wheat germ have moisture, protein, fat, ash and carbohydrate, it contained 9.84% , 27.93 , 10.18 , 4.56% and 47.49% respectively. The results of physical properties of crude and refined were showed that The value of refractive index was 1.4751,1.4752 respectively, Specific gravity was0.932,0.9288 respectively, the viscosity was 32, 33, 29, 57 cent poise respectively, whereas color intensity was0,166,0.098 respectively and melting point 22C, 21C respectively. The results of chemical analysis were as follow:acid value 0.89,0.22 mg/g respectively, the percentage of free fatty acids was 0.44% ,0.11% respectively whereas the peroxide value was 2.4, 0.89 meq/kg oil respectively, iodine number 124,126mg/100g respectively and saponification number 181, 179.54 mg/g respectively . Results of determination phospholipids using TLC and silica gel showed that the maximum percentage of phosphotidy choline was 60% followed by phosphotidy lnositol and phosphotidy ethaol amine which they recorded 18% and 15% respectively The results of sensory evalution showed non significant difference between the cookies making of wheat germ oil and cookies making from sunflower oil in colour, flavor, texture, taste, crispiness, overall acceptability.

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