Pub Date : 2023-06-01DOI: 10.21608/ftrj.2023.300614
Ahmed Aboelenan, Mona Algouz, N. Saleh, M. Sorour
{"title":"3D-printing of Polylactic acid/nano silica filament: Properties and Applications","authors":"Ahmed Aboelenan, Mona Algouz, N. Saleh, M. Sorour","doi":"10.21608/ftrj.2023.300614","DOIUrl":"https://doi.org/10.21608/ftrj.2023.300614","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76734156","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 : 2023-06-01DOI: 10.21608/ftrj.2023.302889
M. Gomaa, M. Hussein, Hassan Abd El-hakim
Given their nutritional value, simplicity of preparation, and versatility as a snack at work or school, instant noodles are expanding their consumer base globally. Moringa leaves powder (MLP) and Oyster mushroom powder (OMP) are deployed to increase the nutritional value of instant noodles , which were prepared by wheat flour 72% extraction without adding MLP and OMP (T1), 1% MLP+1% OMP (T2), 2.5% MLP+2.5% OMP (T3), and 5% MLP+5% OMP (T4). Samples were analyzed for their chemical composition, mineral content, total phenols, total flavonoids, antioxidant activity%, texture, color and sensory evaluation. The results illustrated that there is a positive relationship with increasing MLP and OMP, and all of the following contents of protein, fat, crude fibers , and ash. Also , the total phenols, total flavonoids contents, and percentage of antioxidant activity are in direct proportion to the increment level of MLP and OMP in all processed samples, and the highest levels were recorded in T4 (3.32, 1.95 , and 25.73, respectively). Adding the MLP and OMP caused an increase in mineral contents, especially Fe, K, and Ca, by 2.7, 1.8 , and 34 times that of the commercial sample (CS). The hardness increased gradually with the high levels of MLP and OMP. It worth mentioning, a significant decrease in L* values happened and that the greenness values of instant noodles increased with the increase in MLP and OMP. From the previous results, it could be recommended that (T2), Based upon the findings of the study, the panelists ’ sensory evaluation , had high nutritional values and thus instant noodles' nutrient content value was increased.
{"title":"Utilization of Moringa Leaves and Oyster Mushroom Powder to Improve The Nutritional Value of Instant Noodles.","authors":"M. Gomaa, M. Hussein, Hassan Abd El-hakim","doi":"10.21608/ftrj.2023.302889","DOIUrl":"https://doi.org/10.21608/ftrj.2023.302889","url":null,"abstract":"Given their nutritional value, simplicity of preparation, and versatility as a snack at work or school, instant noodles are expanding their consumer base globally. Moringa leaves powder (MLP) and Oyster mushroom powder (OMP) are deployed to increase the nutritional value of instant noodles , which were prepared by wheat flour 72% extraction without adding MLP and OMP (T1), 1% MLP+1% OMP (T2), 2.5% MLP+2.5% OMP (T3), and 5% MLP+5% OMP (T4). Samples were analyzed for their chemical composition, mineral content, total phenols, total flavonoids, antioxidant activity%, texture, color and sensory evaluation. The results illustrated that there is a positive relationship with increasing MLP and OMP, and all of the following contents of protein, fat, crude fibers , and ash. Also , the total phenols, total flavonoids contents, and percentage of antioxidant activity are in direct proportion to the increment level of MLP and OMP in all processed samples, and the highest levels were recorded in T4 (3.32, 1.95 , and 25.73, respectively). Adding the MLP and OMP caused an increase in mineral contents, especially Fe, K, and Ca, by 2.7, 1.8 , and 34 times that of the commercial sample (CS). The hardness increased gradually with the high levels of MLP and OMP. It worth mentioning, a significant decrease in L* values happened and that the greenness values of instant noodles increased with the increase in MLP and OMP. From the previous results, it could be recommended that (T2), Based upon the findings of the study, the panelists ’ sensory evaluation , had high nutritional values and thus instant noodles' nutrient content value was increased.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86177454","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 : 2023-06-01DOI: 10.21608/ftrj.2023.305529
S. Hassan, Manal El-Gendy
Natural red dyes extracted from red beetroots were identified (betalain) and determined as its usage in colored children ’ s candy because it has a safe effect on health, compared with artificial pigments (Carmosine). The jelly candy was colored using different concentrations (10, 15 and 30 %) of natural color, different packaging material was used (Metallized polypropylene MTPP, a box of polyester PET, high - density polyethylene HDPE and a two - sided package of Metallized polypropylene and transparent polypropylene MTPP+ TPP) and studied, the effect of packaging materials on the stability of pigment and the retention of the good color degree of degradation during storage at room temperature and the refrigerator was analyzed, the results indicated that the best extraction method of the natural pigment using 3% citric acid. Also, the best packaging material used for keeping the candy from deterioration was MTPP followed by PET, MTPP + TPP, while HDPE packages showed a clear deterioration of the natural and artificial pigments during storage. Adding 3% of the natural pigment to the candy was significantly better than 1, 2% and have higher sensory evaluation. The objective of the study is to extract of the natural betalain pigment from red beetroots and then use in coloring children's candy (jelly) compared with the artificial pigment (carmosine) study the effect of the packaging material on preserving the jelly from external influences, and stud y the stability of the betalain pigment during the storage period.
{"title":"The Effect of Packaging Materials on The Quality of Children's Jelly Candies with Artificial and Natural Color","authors":"S. Hassan, Manal El-Gendy","doi":"10.21608/ftrj.2023.305529","DOIUrl":"https://doi.org/10.21608/ftrj.2023.305529","url":null,"abstract":"Natural red dyes extracted from red beetroots were identified (betalain) and determined as its usage in colored children ’ s candy because it has a safe effect on health, compared with artificial pigments (Carmosine). The jelly candy was colored using different concentrations (10, 15 and 30 %) of natural color, different packaging material was used (Metallized polypropylene MTPP, a box of polyester PET, high - density polyethylene HDPE and a two - sided package of Metallized polypropylene and transparent polypropylene MTPP+ TPP) and studied, the effect of packaging materials on the stability of pigment and the retention of the good color degree of degradation during storage at room temperature and the refrigerator was analyzed, the results indicated that the best extraction method of the natural pigment using 3% citric acid. Also, the best packaging material used for keeping the candy from deterioration was MTPP followed by PET, MTPP + TPP, while HDPE packages showed a clear deterioration of the natural and artificial pigments during storage. Adding 3% of the natural pigment to the candy was significantly better than 1, 2% and have higher sensory evaluation. The objective of the study is to extract of the natural betalain pigment from red beetroots and then use in coloring children's candy (jelly) compared with the artificial pigment (carmosine) study the effect of the packaging material on preserving the jelly from external influences, and stud y the stability of the betalain pigment during the storage period.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78651219","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 : 2023-06-01DOI: 10.21608/ftrj.2023.300612
El-Shahat G. El-Dreny, M. Shaheen, Hala, H. Shaban
{"title":"Anti-obesity Influence of Psyllium (Plantago ovate) and Chia (Salvia hispanica L.) Seeds on Rats Fed a High-Fat Diet","authors":"El-Shahat G. El-Dreny, M. Shaheen, Hala, H. Shaban","doi":"10.21608/ftrj.2023.300612","DOIUrl":"https://doi.org/10.21608/ftrj.2023.300612","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"58 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91469549","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 : 2023-06-01DOI: 10.21608/ftrj.2023.300567
A. Dyab, Ginat El-El-Sherif, Rehab Gab-Allah
{"title":"Evaluate The Effect of Pretreatments and Drying Techniques on the Sweet Potato Slices","authors":"A. Dyab, Ginat El-El-Sherif, Rehab Gab-Allah","doi":"10.21608/ftrj.2023.300567","DOIUrl":"https://doi.org/10.21608/ftrj.2023.300567","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76742553","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 : 2023-06-01DOI: 10.21608/ftrj.2023.300566
I. Ahmed, M. Atta, H. Mostafa
{"title":"Optimization of Natural Food Preservatives Extraction from Spices and Herbs","authors":"I. Ahmed, M. Atta, H. Mostafa","doi":"10.21608/ftrj.2023.300566","DOIUrl":"https://doi.org/10.21608/ftrj.2023.300566","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88663632","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 : 2023-06-01DOI: 10.21608/ftrj.2023.301862
Hasnaa Abo taleb, M. Abdul Latif
The objective of this study was to evaluate the physical and chemical properties of fresh and dried white sapote ( Casimiroa Edulis ) fruits. The physical properties, including weight, length, diameter, length/diameter ratio, volume, firmness and bulk density, were studied. Antioxidants, color, mineral contents and sensory evaluation of white sapote using different methods of drying have been studied. The physico - chemical properties results of white sapote fruits showed that the moisture, total soluble solid, total acidity, ash, crude fat, protein, crude fiber and total carbohydrates contents were 78.72, 19.33, 0.14, 1.11, 0.42, 1.39, 1.30, 17.06% and pH value 5.73, respectively. The contents of total sugar, reducing sugar and non reducing sugar were 13.63, 11.65 and 1.98%, respectively and the caloric value was 77.58 Kcal. On the other hand, mineral contents were recorded at 66.39, 3.35, 37.86 and 5.23mg/100 g for phosphorus, iron, calcium and zinc. Color (L*, a* and b*) values were 59.71, 6.33 and 16.29, respectively. Color measurements of all treatments showed that T6 had the highest value (12.87) for ∆ E of color while T1 had the lowest value (5.72). Sensory evaluation data of powder quality during juice of T6, T5 and T3 had the highest overall palatability score compared with other treatments. Meanwhile, results were recorded for total phenolic (43.41mg/100g), total flavonoid (0.86mg/100g) and antioxidant activity (86.32%), respectively. It can be con-cluded that drying methods did not cause a substantial loss of nutrients, a low decrease in total phenolic compounds, an increase in total flavonoid compounds and antioxidant activity.
{"title":"Evaluation of Physical and Chemical Properties of White Sapote (Casimiroa Edulis) Fruits and Powder","authors":"Hasnaa Abo taleb, M. Abdul Latif","doi":"10.21608/ftrj.2023.301862","DOIUrl":"https://doi.org/10.21608/ftrj.2023.301862","url":null,"abstract":"The objective of this study was to evaluate the physical and chemical properties of fresh and dried white sapote ( Casimiroa Edulis ) fruits. The physical properties, including weight, length, diameter, length/diameter ratio, volume, firmness and bulk density, were studied. Antioxidants, color, mineral contents and sensory evaluation of white sapote using different methods of drying have been studied. The physico - chemical properties results of white sapote fruits showed that the moisture, total soluble solid, total acidity, ash, crude fat, protein, crude fiber and total carbohydrates contents were 78.72, 19.33, 0.14, 1.11, 0.42, 1.39, 1.30, 17.06% and pH value 5.73, respectively. The contents of total sugar, reducing sugar and non reducing sugar were 13.63, 11.65 and 1.98%, respectively and the caloric value was 77.58 Kcal. On the other hand, mineral contents were recorded at 66.39, 3.35, 37.86 and 5.23mg/100 g for phosphorus, iron, calcium and zinc. Color (L*, a* and b*) values were 59.71, 6.33 and 16.29, respectively. Color measurements of all treatments showed that T6 had the highest value (12.87) for ∆ E of color while T1 had the lowest value (5.72). Sensory evaluation data of powder quality during juice of T6, T5 and T3 had the highest overall palatability score compared with other treatments. Meanwhile, results were recorded for total phenolic (43.41mg/100g), total flavonoid (0.86mg/100g) and antioxidant activity (86.32%), respectively. It can be con-cluded that drying methods did not cause a substantial loss of nutrients, a low decrease in total phenolic compounds, an increase in total flavonoid compounds and antioxidant activity.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87268545","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 : 2023-03-01DOI: 10.21608/ftrj.2023.291972
M. Naeem
{"title":"Health Benefits of Pomegranate (Peel & Juice) and Preparation of Functional Pomegranate Drink Using Probiotic Lactobacillus Plantarum","authors":"M. Naeem","doi":"10.21608/ftrj.2023.291972","DOIUrl":"https://doi.org/10.21608/ftrj.2023.291972","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"413 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78775699","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 : 2023-03-01DOI: 10.21608/ftrj.2023.293566
R. Abdalqader
{"title":"How Agricultural Credit Serves Agricultural Development in Jordan","authors":"R. Abdalqader","doi":"10.21608/ftrj.2023.293566","DOIUrl":"https://doi.org/10.21608/ftrj.2023.293566","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90830725","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 : 2023-03-01DOI: 10.21608/ftrj.2023.290499
gamal El-hadidy, Safaa Braghout, Mosaad Abou Raya
{"title":"Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread","authors":"gamal El-hadidy, Safaa Braghout, Mosaad Abou Raya","doi":"10.21608/ftrj.2023.290499","DOIUrl":"https://doi.org/10.21608/ftrj.2023.290499","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"200 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135239326","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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