Pub Date : 2021-06-17DOI: 10.21608/ejfs.2021.71303.1103
A. Yassein
{"title":"Incidence of Fungi Contaminating Some Medicinal Plants and Their Antimicrobial and Anticancer Properties at Qena Governorate, Egypt","authors":"A. Yassein","doi":"10.21608/ejfs.2021.71303.1103","DOIUrl":"https://doi.org/10.21608/ejfs.2021.71303.1103","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72788634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-17DOI: 10.21608/ejfs.2021.69084.1102
W. Elkot, N. Mehanna, Ahmed Aser
Date fruits of two different cultivars were prepared in dried form and added to labneh in two levels of 5 % and 10 % (w/w) from varieties of Malkabi (M) and Gondaila (G) to give treatments of M5, M10, G5 and G10 respectively, whereas the control (C) was prepared without adding date powder (DP). Analysis of the fresh labneh revealed an increase (P≤0.05) in its contents of total solids, ash and carbohydrate and decrease in fat, FDM and protein contents due to the use of DP. The recorded changes were proportional with the amount of DP added. The control had the highest acidity (1.47%) and the lowest pH values (4.35), while the applied treatments had a significant impact on decreasing acidity, but the differences in pH were insignificant. The used dates significantly increased Ca, P and Mg contents, whereas the highest corresponding values were 102.56, 137.20 and 21.88 mg/100g labneh treated with Gondaila variety at level of 10% DP. The calculated caloric values expressed as KJ/Kg were 738.08, 764.75, 794.55, 758.97 and 778.03 for the control and labneh from M5, M10, G5 and G10 respectively. Organoleptically, the control had the highest scores for appearance, whereas the DP- treated samples ranked the highest scores for flavour. No significant differences were recorded for scores given for consistency of all treated and untreated samples.
{"title":"Composition and Quality of Concentrated Yoghurt (Labneh) Supplemented with Date Fruits","authors":"W. Elkot, N. Mehanna, Ahmed Aser","doi":"10.21608/ejfs.2021.69084.1102","DOIUrl":"https://doi.org/10.21608/ejfs.2021.69084.1102","url":null,"abstract":"Date fruits of two different cultivars were prepared in dried form and added to labneh in two levels of 5 % and 10 % (w/w) from varieties of Malkabi (M) and Gondaila (G) to give treatments of M5, M10, G5 and G10 respectively, whereas the control (C) was prepared without adding date powder (DP). Analysis of the fresh labneh revealed an increase (P≤0.05) in its contents of total solids, ash and carbohydrate and decrease in fat, FDM and protein contents due to the use of DP. The recorded changes were proportional with the amount of DP added. The control had the highest acidity (1.47%) and the lowest pH values (4.35), while the applied treatments had a significant impact on decreasing acidity, but the differences in pH were insignificant. The used dates significantly increased Ca, P and Mg contents, whereas the highest corresponding values were 102.56, 137.20 and 21.88 mg/100g labneh treated with Gondaila variety at level of 10% DP. The calculated caloric values expressed as KJ/Kg were 738.08, 764.75, 794.55, 758.97 and 778.03 for the control and labneh from M5, M10, G5 and G10 respectively. Organoleptically, the control had the highest scores for appearance, whereas the DP- treated samples ranked the highest scores for flavour. No significant differences were recorded for scores given for consistency of all treated and untreated samples.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"37 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90538386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-05-25DOI: 10.21608/EJFS.2021.66232.1100
Saadia M. Hashem, M. A. El-Lahot, A. Helal, M. Massoud
T HERE is a great interest toward natural functional nutraceuticals that possess therapeutic properties in preparing healthy food products. Spirulina platensis , Turbinaria decurrens and Cystoseira Fucales were evaluated for their chemical composition, minerals content as well as their nutritional properties such as polyphenols, vitamins and pigments and their potential utilization in preparing some functional food products. The results showed that the Spirulina platensis was a rich source of protein (46.48%) and essential amino acids (424.02mg/g protein) whereas Turbinaria decurrens and Cystoseira Fucales had the highest carbohydrate content, and ash. The investigated algae could be considered as a good source for K, Ca, Na, Fe and Zn. The phenolic compounds of the algae methanolic extracts varied from 2 to 14 mg g − 1 dry weight as gallic acid equivalent and the highest DPPH radical scavenging was found for Spirulina platensis extract (15.66%). Spirulina platensis had the highest vitamin C (13.30 mg/100g), vitamin E (145.10 mg/100g), total chlorophyll (1648.89 µg/g), total carotenoid (1854.49 µg/g) and anthocyanin (0.540 µg/g) values. Cystoseira Fucales had higher vitamin A and vitamin D content than Turbinaria decurrens . Panelists accepted the sensory properties of the noodle and seasonings powder prepared from the different algae and the overall acceptability was described as “like very much” for both dried noodles and seasonings powder and “like moderately” for cooked noodles. Such results indicated that microalgae can be used as a promising source of multifunctional compounds in preparing functional food products.
{"title":"Evaluation the Phytochemicals and Nutritional Characteristics of Some Microalgae Grown in Egypt as Healthy Food Supplements","authors":"Saadia M. Hashem, M. A. El-Lahot, A. Helal, M. Massoud","doi":"10.21608/EJFS.2021.66232.1100","DOIUrl":"https://doi.org/10.21608/EJFS.2021.66232.1100","url":null,"abstract":"T HERE is a great interest toward natural functional nutraceuticals that possess therapeutic properties in preparing healthy food products. Spirulina platensis , Turbinaria decurrens and Cystoseira Fucales were evaluated for their chemical composition, minerals content as well as their nutritional properties such as polyphenols, vitamins and pigments and their potential utilization in preparing some functional food products. The results showed that the Spirulina platensis was a rich source of protein (46.48%) and essential amino acids (424.02mg/g protein) whereas Turbinaria decurrens and Cystoseira Fucales had the highest carbohydrate content, and ash. The investigated algae could be considered as a good source for K, Ca, Na, Fe and Zn. The phenolic compounds of the algae methanolic extracts varied from 2 to 14 mg g − 1 dry weight as gallic acid equivalent and the highest DPPH radical scavenging was found for Spirulina platensis extract (15.66%). Spirulina platensis had the highest vitamin C (13.30 mg/100g), vitamin E (145.10 mg/100g), total chlorophyll (1648.89 µg/g), total carotenoid (1854.49 µg/g) and anthocyanin (0.540 µg/g) values. Cystoseira Fucales had higher vitamin A and vitamin D content than Turbinaria decurrens . Panelists accepted the sensory properties of the noodle and seasonings powder prepared from the different algae and the overall acceptability was described as “like very much” for both dried noodles and seasonings powder and “like moderately” for cooked noodles. Such results indicated that microalgae can be used as a promising source of multifunctional compounds in preparing functional food products.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"109 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78399857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-15DOI: 10.21608/ejfs.2020.23158.1040
Hosam-Eddin Elgarhi, S. El-Aidie, S. Hamdy, K. Abbas
{"title":"Identification of milk types using two different fluorescence spectroscopy techniques","authors":"Hosam-Eddin Elgarhi, S. El-Aidie, S. Hamdy, K. Abbas","doi":"10.21608/ejfs.2020.23158.1040","DOIUrl":"https://doi.org/10.21608/ejfs.2020.23158.1040","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83377853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-27DOI: 10.21608/ejfs.2019.17836.1023
M. A. El-Rahman, S. Darwish, H. K. H. Megali, H. I. A. El-Hakim
The orange manufacturing sector produces great quantities of waste, mostly orange peels that generate environmental issues. These residues are rich sources of pigments and bioactive chemicals. β-carotene is one of the carotenoids, an antioxidant fat-soluble pigment. This study was performed to extract β-carotene from orange peels and investigate its stability to some treatments, including temperature, storage, light, pH and its antioxidant characteristics. Carotenoids were determined and identified using high performance liquid chromatography. The total content of phenolic compounds and flavonoids in the dried orange peels were found to be 16.12 and 2.06 mg / g, and β-carotene 14.51 mg/100 g, respectively. Additionally, antioxidant activity of orange peels powder was found to be 88.65% based on DPPH assay. As storage duration and the exposure to high temperature and light increased, beta-carotene degradation increased, while it was more stable in the alkaline medium. The antioxidant activity of β-carotene extract was found to be comparable to that of industrial BHT based on oil oxidation stability assay. In the sensory evaluation, panelists preferred ice cream incorporated with 1% β-carotene extract. During storage of ice cream for 21 days at -18˚C, the β-carotene content decreased by about 5%.
{"title":"Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream","authors":"M. A. El-Rahman, S. Darwish, H. K. H. Megali, H. I. A. El-Hakim","doi":"10.21608/ejfs.2019.17836.1023","DOIUrl":"https://doi.org/10.21608/ejfs.2019.17836.1023","url":null,"abstract":"The orange manufacturing sector produces great quantities of waste, mostly orange peels that generate environmental issues. These residues are rich sources of pigments and bioactive chemicals. β-carotene is one of the carotenoids, an antioxidant fat-soluble pigment. This study was performed to extract β-carotene from orange peels and investigate its stability to some treatments, including temperature, storage, light, pH and its antioxidant characteristics. Carotenoids were determined and identified using high performance liquid chromatography. The total content of phenolic compounds and flavonoids in the dried orange peels were found to be 16.12 and 2.06 mg / g, and β-carotene 14.51 mg/100 g, respectively. Additionally, antioxidant activity of orange peels powder was found to be 88.65% based on DPPH assay. As storage duration and the exposure to high temperature and light increased, beta-carotene degradation increased, while it was more stable in the alkaline medium. The antioxidant activity of β-carotene extract was found to be comparable to that of industrial BHT based on oil oxidation stability assay. In the sensory evaluation, panelists preferred ice cream incorporated with 1% β-carotene extract. During storage of ice cream for 21 days at -18˚C, the β-carotene content decreased by about 5%.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79185497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-06DOI: 10.21608/ejfs.2019.16213.1017
A. Osman, A. Toliba
In this study the hepatoprotective activity of the crude phenolic rich extract (CPRE) isolated from oyster mushrooms on carbon tetrachloride (CCl4)-induced oxidative stress was investigated in albino rats. The hepatoprotective activity was examined through various biochemical parameters. Administration of CCl4 for 28 days exhibited a significant increase (P<0.05) in serum markers of liver damage, i.e., alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, urea, creatinine, total lipids and triglycerides. Whereas, the serum markers were significantly decreased (P<0.05) by CPRE administration. CCl4 exposure significantly decreased (P<0.05) the hepatic antioxidant enzyme activities such as superoxide dismutase and glutathione peroxidase. Contrarily, the CPRE treatments showed significant increases (P<0.05) in these hepatic activities. The results obtained from this study clearly validated the potential antioxidant activity of CPRE isolated from oyster mushrooms against several oxidation systems in-vivo, which contributed to its hepatoprotective effects in CCl4-induced liver injury in male albino rats. Finally, oyster mushrooms could be added as an additional nutrient to food products as it constitutes a new potential source of natural antioxidant and antibacterial agents.
{"title":"Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus)","authors":"A. Osman, A. Toliba","doi":"10.21608/ejfs.2019.16213.1017","DOIUrl":"https://doi.org/10.21608/ejfs.2019.16213.1017","url":null,"abstract":"In this study the hepatoprotective activity of the crude phenolic rich extract (CPRE) isolated from oyster mushrooms on carbon tetrachloride (CCl4)-induced oxidative stress was investigated in albino rats. The hepatoprotective activity was examined through various biochemical parameters. Administration of CCl4 for 28 days exhibited a significant increase (P<0.05) in serum markers of liver damage, i.e., alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, urea, creatinine, total lipids and triglycerides. Whereas, the serum markers were significantly decreased (P<0.05) by CPRE administration. CCl4 exposure significantly decreased (P<0.05) the hepatic antioxidant enzyme activities such as superoxide dismutase and glutathione peroxidase. Contrarily, the CPRE treatments showed significant increases (P<0.05) in these hepatic activities. The results obtained from this study clearly validated the potential antioxidant activity of CPRE isolated from oyster mushrooms against several oxidation systems in-vivo, which contributed to its hepatoprotective effects in CCl4-induced liver injury in male albino rats. Finally, oyster mushrooms could be added as an additional nutrient to food products as it constitutes a new potential source of natural antioxidant and antibacterial agents.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78902810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-03DOI: 10.21608/ejfs.2019.15009.1013
A. Abouel-Yazeed
{"title":"Influence of some natural preservatives in controlling the shelf -life of sea bass (Dicentrarchus labrax) during cooled storage","authors":"A. Abouel-Yazeed","doi":"10.21608/ejfs.2019.15009.1013","DOIUrl":"https://doi.org/10.21608/ejfs.2019.15009.1013","url":null,"abstract":"","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79718897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-14DOI: 10.21608/ejfs.2019.13898.1011
Samah A. El-Hashash
This study was carried out to identify the nutritive value of sweet basil leaves and investigate their effects as a functional food on CCl4-intoxicated rats previously fed on high fat diet as a novel nonalcoholic fatty liver disease (NAFLD) model. Fresh sweet basil leaves were chemically analyzed in order to determine their nutritive value. The biological experiment was conducted using thirty two male albino rats (Sprague Dawley strain) weighing 80 ± 5 g, which were divided into four groups including normal control group, untreated liver –injured group, while the other two groups were treated with 2 and 4% sweet basil leaves powder (SBLP), respectively. The curative trial lasted for 4 weeks. Results showed that protein, total fat, carbohydrates, dietary fiber, calcium, iron and tocopherols contents in 100 g of the used sample of fresh sweet basil leaves represent 6.4, 0.77, 0.89, 6.07, 14.23, 17.78 and 5% of the new DVs for adults, while vitamin C content was found to represent 17.8% and 21.36% of the new DVs for males and females (19-30 years), respectively. Thus, they are considered good source of calcium and iron and good/ excellent source of vitamin C. Results of the biological experiment showed that the developed NAFLD model characterized by overweight, liver enlargement and dysfunction along with oxidative stress, which was further confirmed by histological staining using H&E. Due to its known high antioxidant capacity, supplementation of basal diet with SBLP, especially at the high concentration, reduced the abnormalities noticed in liver tissue and alleviated the disorders associated with its dysfunction. Accordingly, the present study shows that sweet basil leaves are a good source of some health promotive nutrients, and recommends that they should be consumed regularly (about 2 tablespoons/day as shade dried leaves) and implicated in the dietary interventions directed to patients with NAFLD.
{"title":"Nutritive Value and Quality of Sweet Basil Leaves in an Animal Model of Nonalcoholic Fatty Liver Disease","authors":"Samah A. El-Hashash","doi":"10.21608/ejfs.2019.13898.1011","DOIUrl":"https://doi.org/10.21608/ejfs.2019.13898.1011","url":null,"abstract":"This study was carried out to identify the nutritive value of sweet basil leaves and investigate their effects as a functional food on CCl4-intoxicated rats previously fed on high fat diet as a novel nonalcoholic fatty liver disease (NAFLD) model. Fresh sweet basil leaves were chemically analyzed in order to determine their nutritive value. The biological experiment was conducted using thirty two male albino rats (Sprague Dawley strain) weighing 80 ± 5 g, which were divided into four groups including normal control group, untreated liver –injured group, while the other two groups were treated with 2 and 4% sweet basil leaves powder (SBLP), respectively. The curative trial lasted for 4 weeks. Results showed that protein, total fat, carbohydrates, dietary fiber, calcium, iron and tocopherols contents in 100 g of the used sample of fresh sweet basil leaves represent 6.4, 0.77, 0.89, 6.07, 14.23, 17.78 and 5% of the new DVs for adults, while vitamin C content was found to represent 17.8% and 21.36% of the new DVs for males and females (19-30 years), respectively. Thus, they are considered good source of calcium and iron and good/ excellent source of vitamin C. Results of the biological experiment showed that the developed NAFLD model characterized by overweight, liver enlargement and dysfunction along with oxidative stress, which was further confirmed by histological staining using H&E. Due to its known high antioxidant capacity, supplementation of basal diet with SBLP, especially at the high concentration, reduced the abnormalities noticed in liver tissue and alleviated the disorders associated with its dysfunction. Accordingly, the present study shows that sweet basil leaves are a good source of some health promotive nutrients, and recommends that they should be consumed regularly (about 2 tablespoons/day as shade dried leaves) and implicated in the dietary interventions directed to patients with NAFLD.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77222654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-30DOI: 10.21608/ejfs.2019.16364.1018
Shenoda Henry, S. Darwish, A. M. Saleh, A. Khalifa
The objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skin of chicken was found to be about 23.43%of carcass weight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be 26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken by-products. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.
{"title":"Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products","authors":"Shenoda Henry, S. Darwish, A. M. Saleh, A. Khalifa","doi":"10.21608/ejfs.2019.16364.1018","DOIUrl":"https://doi.org/10.21608/ejfs.2019.16364.1018","url":null,"abstract":"The objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skin of chicken was found to be about 23.43%of carcass weight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be 26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken by-products. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82294480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-09-30DOI: 10.21608/ejfs.2019.13502.1008
M. Abd-El-Khalek, Marwa A. Sheir, Shaimaa Elmesilhy
Defatted yellow mustard and/or garden cress seed flours were incorporated into noodle formulations at levels up to 20% with the aim of producing noodles with higher nutritional benefits. Nutritional value and quality characteristics of noodles were investigated. Macronutrients, mineral content, amino acids profile, protein quality parameters, cooking quality and sensory characteristics of noodles were studied. Results showed that incorporation of defatted seed flours resulted in an increase in protein and fiber contents up to 1.41 and 4.62 times than the control ones, respectively, while carbohydrate and fat contents were decreased. Noodles containing defatted seed flour had considerably higher amounts of minerals (e.g. calcium, iron, phosphorus, magnesium, manganese, and zinc). Improvement in the essential amino acid profile of the produced noodles was observed with higher values of essential amino acid index (EAAI), biological value (BV) and protein efficiency ratio (PER). Cooking quality tests showed that incorporation of defatted mustard and/or garden cress seed flours into noodle formulations led to a higher cooking loss, water uptake, and volume increase. Sensory evaluation indicated that all noodles containing defatted mustard and/or garden cress seed flours were acceptable with regard to color, softness, stickiness, taste, odor and overall acceptability. However, noodles containing defatted garden cress flour had significantly lower, but still acceptable scores.
{"title":"Utilization of Defatted Mustard and Garden Cress Seeds Flour in the Production of Highly Nutritious Noodles","authors":"M. Abd-El-Khalek, Marwa A. Sheir, Shaimaa Elmesilhy","doi":"10.21608/ejfs.2019.13502.1008","DOIUrl":"https://doi.org/10.21608/ejfs.2019.13502.1008","url":null,"abstract":"Defatted yellow mustard and/or garden cress seed flours were incorporated into noodle formulations at levels up to 20% with the aim of producing noodles with higher nutritional benefits. Nutritional value and quality characteristics of noodles were investigated. Macronutrients, mineral content, amino acids profile, protein quality parameters, cooking quality and sensory characteristics of noodles were studied. Results showed that incorporation of defatted seed flours resulted in an increase in protein and fiber contents up to 1.41 and 4.62 times than the control ones, respectively, while carbohydrate and fat contents were decreased. Noodles containing defatted seed flour had considerably higher amounts of minerals (e.g. calcium, iron, phosphorus, magnesium, manganese, and zinc). Improvement in the essential amino acid profile of the produced noodles was observed with higher values of essential amino acid index (EAAI), biological value (BV) and protein efficiency ratio (PER). Cooking quality tests showed that incorporation of defatted mustard and/or garden cress seed flours into noodle formulations led to a higher cooking loss, water uptake, and volume increase. Sensory evaluation indicated that all noodles containing defatted mustard and/or garden cress seed flours were acceptable with regard to color, softness, stickiness, taste, odor and overall acceptability. However, noodles containing defatted garden cress flour had significantly lower, but still acceptable scores.","PeriodicalId":11425,"journal":{"name":"Egyptian Journal of Food Science","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84822686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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