Pub Date : 2024-02-07DOI: 10.21608/jfds.2024.260471.1146
Nahed Yousef, Manal H. Abd-Elkader, Eman El-Bialy
{"title":"Composite Alternative Milk I: Evaluation of Chemical, Mineral and Vitamin Contents of the Composite Alternative Milk","authors":"Nahed Yousef, Manal H. Abd-Elkader, Eman El-Bialy","doi":"10.21608/jfds.2024.260471.1146","DOIUrl":"https://doi.org/10.21608/jfds.2024.260471.1146","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"156 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139857609","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 : 2024-02-07DOI: 10.21608/jfds.2024.260471.1146
Nahed Yousef, Manal H. Abd-Elkader, Eman El-Bialy
{"title":"Composite Alternative Milk I: Evaluation of Chemical, Mineral and Vitamin Contents of the Composite Alternative Milk","authors":"Nahed Yousef, Manal H. Abd-Elkader, Eman El-Bialy","doi":"10.21608/jfds.2024.260471.1146","DOIUrl":"https://doi.org/10.21608/jfds.2024.260471.1146","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"57 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139798005","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 : 2024-02-03DOI: 10.21608/jfds.2024.263204.1149
Rofida F. Moftah, M. El-Geddawy, Rania Hamdy
{"title":"Phenolic Compound Profiles and Bioactive Properties of Parsley Leaves Extract and Seeds Oil","authors":"Rofida F. Moftah, M. El-Geddawy, Rania Hamdy","doi":"10.21608/jfds.2024.263204.1149","DOIUrl":"https://doi.org/10.21608/jfds.2024.263204.1149","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"229 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139807923","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 : 2024-02-03DOI: 10.21608/jfds.2024.263204.1149
Rofida F. Moftah, M. El-Geddawy, Rania Hamdy
{"title":"Phenolic Compound Profiles and Bioactive Properties of Parsley Leaves Extract and Seeds Oil","authors":"Rofida F. Moftah, M. El-Geddawy, Rania Hamdy","doi":"10.21608/jfds.2024.263204.1149","DOIUrl":"https://doi.org/10.21608/jfds.2024.263204.1149","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"35 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139867535","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 : 2023-12-03DOI: 10.21608/jfds.2023.248922.1139
Amal Alshawi
For the first time this article was focused on the use of spectral and microanalytical tests to investigate the sugar and mineral contents in Taif Pomegranate Granule Ingredients (TPGIs). Deionized water was used to extract “trace elements” and “sugars” via an ultrasonic bath as well as the chemical composition of the Taif pomegranate fruit granules was studied and discussed in terms of dry weight. The functional groups of sugars, carbohydrates and kind of mineral salts were identified using the analytical techniques such as scanning electron microscopy (SEM), infrared spectroscopy (FTIR), "High-Performance liquid chromatography" (HPLC) system equipped with a "Sugar Pak-1" column, atomic absorption equipment and flame photometry. The optimal conditions were studied for several factors (column temperature, mobile phase types, mobile phase flow rate and injection loop size). The results of the analyzes conducted demonstrated that the components of Taif pomegranate granules (TPGIs) contained sugars (such as fructose, glucose, and sucrose), some essential elements (selenium, sodium, potassium, calcium, magnesium, and iron) and chlorine ions. The components of TPGI are an important source of many nutrients that are rich in monosaccharides, antioxidants and flavonoids and can contribute to a healthy diet.
{"title":"Assessment of Sugar and Mineral Components in Taif Pomegranate Granules Using Spectral and Microanalytical Analyses","authors":"Amal Alshawi","doi":"10.21608/jfds.2023.248922.1139","DOIUrl":"https://doi.org/10.21608/jfds.2023.248922.1139","url":null,"abstract":"For the first time this article was focused on the use of spectral and microanalytical tests to investigate the sugar and mineral contents in Taif Pomegranate Granule Ingredients (TPGIs). Deionized water was used to extract “trace elements” and “sugars” via an ultrasonic bath as well as the chemical composition of the Taif pomegranate fruit granules was studied and discussed in terms of dry weight. The functional groups of sugars, carbohydrates and kind of mineral salts were identified using the analytical techniques such as scanning electron microscopy (SEM), infrared spectroscopy (FTIR), \"High-Performance liquid chromatography\" (HPLC) system equipped with a \"Sugar Pak-1\" column, atomic absorption equipment and flame photometry. The optimal conditions were studied for several factors (column temperature, mobile phase types, mobile phase flow rate and injection loop size). The results of the analyzes conducted demonstrated that the components of Taif pomegranate granules (TPGIs) contained sugars (such as fructose, glucose, and sucrose), some essential elements (selenium, sodium, potassium, calcium, magnesium, and iron) and chlorine ions. The components of TPGI are an important source of many nutrients that are rich in monosaccharides, antioxidants and flavonoids and can contribute to a healthy diet.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139012503","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 : 2023-07-16DOI: 10.21608/jfds.2023.212656.1108
A. Abd-Alla, E. Mahmoud, Walaa K. Ahmed
This work aimed to produce supplemeted yogurt with using three different concentrations of 1, 3, and 5% from raw and germinated (R&G) barley flour. The alterations in the chemical structure, antioxidant activity, color value, microbiological and sensory evaluation of yogurt samples were determined through two weeks of storage at 4 °C. Result obtained indicated that increasing amounts of added barley flour (R&G) led to a significant increase in the total solids (TS), protein, ash contents, and acidity. On the other hand, TS, protein, fat, ash, acidity, and syneresis increased during storage at 4 °C for 2 weeks. Moreover, DPPH antioxidant activity was higher in the yogurt samples supplemented with barley flour from (R&G) than in control yogurt samples, slightly increased with the storage, and declined on the 14th day of storage. The lightness (L) of yogurt supplemented with barley flour was lower, and the values of (a) and (b) were high compared with control samples yogurt. The value of (L) and (a) increased slightly with the storage and declined on the 14th day in all stored yogurt samples. By increasing the percentage of barley flour R&G in yogurt, the total bacterial count and Streptococci , Lactobacilli , yeast and mould were significantly elevated. In sensory evaluation, yogurt containing 1% germinated barley flour scored the highest total acceptability score. Thus the quality of stored barley yogurt was comparatively reasonable. Based on the current findings, it can be established that supplementing yogurt with barley flour from R&G enhanced the yogurt's quality and antioxidant activity.
{"title":"Antioxidant Activity and Quality Characteristics of Yogurt Supplemented with Raw and Germinated Barley Flour Storage","authors":"A. Abd-Alla, E. Mahmoud, Walaa K. Ahmed","doi":"10.21608/jfds.2023.212656.1108","DOIUrl":"https://doi.org/10.21608/jfds.2023.212656.1108","url":null,"abstract":"This work aimed to produce supplemeted yogurt with using three different concentrations of 1, 3, and 5% from raw and germinated (R&G) barley flour. The alterations in the chemical structure, antioxidant activity, color value, microbiological and sensory evaluation of yogurt samples were determined through two weeks of storage at 4 °C. Result obtained indicated that increasing amounts of added barley flour (R&G) led to a significant increase in the total solids (TS), protein, ash contents, and acidity. On the other hand, TS, protein, fat, ash, acidity, and syneresis increased during storage at 4 °C for 2 weeks. Moreover, DPPH antioxidant activity was higher in the yogurt samples supplemented with barley flour from (R&G) than in control yogurt samples, slightly increased with the storage, and declined on the 14th day of storage. The lightness (L) of yogurt supplemented with barley flour was lower, and the values of (a) and (b) were high compared with control samples yogurt. The value of (L) and (a) increased slightly with the storage and declined on the 14th day in all stored yogurt samples. By increasing the percentage of barley flour R&G in yogurt, the total bacterial count and Streptococci , Lactobacilli , yeast and mould were significantly elevated. In sensory evaluation, yogurt containing 1% germinated barley flour scored the highest total acceptability score. Thus the quality of stored barley yogurt was comparatively reasonable. Based on the current findings, it can be established that supplementing yogurt with barley flour from R&G enhanced the yogurt's quality and antioxidant activity.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"202 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79620392","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 : 2023-07-01DOI: 10.21608/jfds.2023.216670.1116
Amira Fattouh, H. El Tanahy, A. Sharoba, A. Elanany
{"title":"Preparation Cupcake Samples Fortified with some Herbs for Kidney Patients.","authors":"Amira Fattouh, H. El Tanahy, A. Sharoba, A. Elanany","doi":"10.21608/jfds.2023.216670.1116","DOIUrl":"https://doi.org/10.21608/jfds.2023.216670.1116","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89036173","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 : 2023-07-01DOI: 10.21608/jfds.2023.216145.1114
A. Almehmadi
Ficus Carica L. fig is a fruit that comes in a variety of forms, including leaves, fruits, seeds, and latex. This article aims to investigate the biological activities of Ficus Carica L . figs (leaves and latex), as most of the research focus on the fig’s fruits. As well as explore the potential of figs (leaves and latex) for the treatment and prevention of various diseases. Fig leaves and latex have biological activities include antioxidant activity, antidiabetics activity, hepatoprotective activity and anti-cancer activity.
{"title":"Biological Activities of Ficus carica L. Fig Leaves and Latex","authors":"A. Almehmadi","doi":"10.21608/jfds.2023.216145.1114","DOIUrl":"https://doi.org/10.21608/jfds.2023.216145.1114","url":null,"abstract":"Ficus Carica L. fig is a fruit that comes in a variety of forms, including leaves, fruits, seeds, and latex. This article aims to investigate the biological activities of Ficus Carica L . figs (leaves and latex), as most of the research focus on the fig’s fruits. As well as explore the potential of figs (leaves and latex) for the treatment and prevention of various diseases. Fig leaves and latex have biological activities include antioxidant activity, antidiabetics activity, hepatoprotective activity and anti-cancer activity.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81188604","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 : 2023-06-17DOI: 10.21608/jfds.2023.214517.1112
S. Arafa, M. R. Badr
The purpose of the current study is to assess the potential of taro mucilage (TM) powder as a fat replacer in baked products. In this study the impact of replacing 25, 50, 75, and 100% of fat with TM on the chemical, physical, and sensory characteristics of cakes was evaluated. Results exhibited that the approximate chemical composition of cakes including TM exhibited a substantial rise (P≤0.05) in moisture content as the TM percentage increased in relation to a considerable decrease in fat content. When replacing cakes with TM, the caloric value decreased significantly, falling to 32.73% at the substitution of 100%. Physical properties namely height and specific volume of the cake were significantly reduced when TM was substituted at 25% of fat. While, L* values rose, but a* and b* values fell as the fat replacement percentage increased. Higher percentages of fat substitution with TM had an impact on the cake crumb stiffness. According to the sensory analysis of the cakes, every prepared cake sample was deemed acceptable. So, we conclusion that there wouldn't be any appreciable changes to the qualitative features of cakes prepared up to 25% of fat were replaced with TM.
{"title":"Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage","authors":"S. Arafa, M. R. Badr","doi":"10.21608/jfds.2023.214517.1112","DOIUrl":"https://doi.org/10.21608/jfds.2023.214517.1112","url":null,"abstract":"The purpose of the current study is to assess the potential of taro mucilage (TM) powder as a fat replacer in baked products. In this study the impact of replacing 25, 50, 75, and 100% of fat with TM on the chemical, physical, and sensory characteristics of cakes was evaluated. Results exhibited that the approximate chemical composition of cakes including TM exhibited a substantial rise (P≤0.05) in moisture content as the TM percentage increased in relation to a considerable decrease in fat content. When replacing cakes with TM, the caloric value decreased significantly, falling to 32.73% at the substitution of 100%. Physical properties namely height and specific volume of the cake were significantly reduced when TM was substituted at 25% of fat. While, L* values rose, but a* and b* values fell as the fat replacement percentage increased. Higher percentages of fat substitution with TM had an impact on the cake crumb stiffness. According to the sensory analysis of the cakes, every prepared cake sample was deemed acceptable. So, we conclusion that there wouldn't be any appreciable changes to the qualitative features of cakes prepared up to 25% of fat were replaced with TM.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82289962","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 : 2023-06-13DOI: 10.21608/jfds.2023.213241.1110
Sara Elsayed, R. Nagib, Mona Y. A. Mostafa
The objective of this work was to study the impact of 5% of cinnamon, fennel, and anise powder in biscuits on the quality of vital functions in 30 aged female rats, divided into 6 groups (5 rats) as following, group (1) young control group (-ve) fed on basal diet, group (2) elder control group (+ve) fed on basal diet, group (3) fed on wheat biscuit and the other groups 4, 5 and 6 were fed on cinnamon, fennel, and anise biscuits respectively during the experimental period (8 weeks). The results indicated that groups fed on biscuits supplemented with cinnamon, fennel, and anise powders showed significantly higher levels of serum HDLc , T.Bil, SOD, CAT,GSH ,calcium and hormones progesterone, and osteocalcin, while showed significantly lower level of serum TG, TC, LDL-c , VLDL-c , AST, ALT, ALP , creatinine, urea, uric acid, MDA, hormones LH, PTH, testosterone, comparing with elder control group (+ve). Therefore, the study recommends eating products that contain cinnamon, fennel and anise powder because they have antioxidant properties and can help treat cholesterol, liver, kidney and female hormones for the elderly.
{"title":"Effect of Biscuits Supplemented with Cinnamon, Fennel, and Anise Powders on the Quality of Vital Functions in Aged Rats","authors":"Sara Elsayed, R. Nagib, Mona Y. A. Mostafa","doi":"10.21608/jfds.2023.213241.1110","DOIUrl":"https://doi.org/10.21608/jfds.2023.213241.1110","url":null,"abstract":"The objective of this work was to study the impact of 5% of cinnamon, fennel, and anise powder in biscuits on the quality of vital functions in 30 aged female rats, divided into 6 groups (5 rats) as following, group (1) young control group (-ve) fed on basal diet, group (2) elder control group (+ve) fed on basal diet, group (3) fed on wheat biscuit and the other groups 4, 5 and 6 were fed on cinnamon, fennel, and anise biscuits respectively during the experimental period (8 weeks). The results indicated that groups fed on biscuits supplemented with cinnamon, fennel, and anise powders showed significantly higher levels of serum HDLc , T.Bil, SOD, CAT,GSH ,calcium and hormones progesterone, and osteocalcin, while showed significantly lower level of serum TG, TC, LDL-c , VLDL-c , AST, ALT, ALP , creatinine, urea, uric acid, MDA, hormones LH, PTH, testosterone, comparing with elder control group (+ve). Therefore, the study recommends eating products that contain cinnamon, fennel and anise powder because they have antioxidant properties and can help treat cholesterol, liver, kidney and female hormones for the elderly.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"135 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86299602","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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