Pub Date : 2019-10-01DOI: 10.21608/jfds.2019.62862
Abdel-Aleem M., S. Abdel-Hameed, S. Latif
Faba bean seeds (Giza 843) were soaked in tap water and different saline solutions (0.5, 1% baking powder and 0.5, 1% sodium bicarbonate) to accelerate the cooking process and improve their nutritional and quality properties. Soaking and cooking parameters of raw and treated cooked beans were investigated. The samples were also evaluated for their nutritional, physical and sensory characteristics and in-vitro protein digestibility (IVPD). The data showed that, water absorption values increased as the soaking time increased (14.39 – 21.99 after 1 hr and 76.96 – 88.17% after 12 hrs). Cooking time decreased as a result of soaking process. It was higher (260 min) for raw bean and lower (40 min) for 1% baking powder. The IVPD improved after soaking and cooking. It was 70.35 for raw bean, 83.47 for control and 87.29% for 1% sodium bicarbonate. Total carbohydrates and phenolic compounds decreased for all cooked samples as compared to the raw one. As a conclusion, soaking for 12 hrs with 1% baking powder, discarding soaking solution and using fresh water for cooking is the best treatment to reduce cooking time and improve the nutritional and quality properties of cooked faba beans.
{"title":"Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean","authors":"Abdel-Aleem M., S. Abdel-Hameed, S. Latif","doi":"10.21608/jfds.2019.62862","DOIUrl":"https://doi.org/10.21608/jfds.2019.62862","url":null,"abstract":"Faba bean seeds (Giza 843) were soaked in tap water and different saline solutions (0.5, 1% baking powder and 0.5, 1% sodium bicarbonate) to accelerate the cooking process and improve their nutritional and quality properties. Soaking and cooking parameters of raw and treated cooked beans were investigated. The samples were also evaluated for their nutritional, physical and sensory characteristics and in-vitro protein digestibility (IVPD). The data showed that, water absorption values increased as the soaking time increased (14.39 – 21.99 after 1 hr and 76.96 – 88.17% after 12 hrs). Cooking time decreased as a result of soaking process. It was higher (260 min) for raw bean and lower (40 min) for 1% baking powder. The IVPD improved after soaking and cooking. It was 70.35 for raw bean, 83.47 for control and 87.29% for 1% sodium bicarbonate. Total carbohydrates and phenolic compounds decreased for all cooked samples as compared to the raw one. As a conclusion, soaking for 12 hrs with 1% baking powder, discarding soaking solution and using fresh water for cooking is the best treatment to reduce cooking time and improve the nutritional and quality properties of cooked faba beans.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76114781","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 : 2019-10-01DOI: 10.21608/jfds.2019.60208
M. Shalaby, D. Dawood, M. Hefni, Basma M. Murad
Pomegranate fruit has exposed various health benefits in many recent studies due to its rich content of bioactive chemical compounds. This study was carried out to investigate the content of these bioactive compounds in pomegranate fruit along with its antimicrobial and antitumor effects. Pomegranate peel powder and juice were analyzed for its phytochemical constituent content ( total phenols, total flavonoids). Phenols and flavonoids contents were estimated qualitative and quantitative using HPLC technique. Furthermore, antitumor activity was tested in vitro on human cell lines. Likewise, antimicrobial and antioxidant activity were investigated. The results showed that the both ethanolic and aqueous extracts of juice and peels powder have antitumor and antimicrobial activity.Phytochemicals have shown superior content in peels than juice including total polyphenols 61.63 and 15.93 mg/g, and total flavonoids 49.3 and 25.85 mg/g, in peels and juice, respectively. Peels extract has exhibited significant antimicrobial activity higher than aqueous extract of juice at 1000 ppm concentration. Thus, peels and juice extracts demonstrated higher antimicrobial activity against E.coli, fungi and yeast. In the test of pomegranate peels and juice extracts for the protective effect against human cell lines, the pomegranate extracts and AgNPs exhibited significant protective effect.In conclusion, our study suggested that pomegranate fruits or its extracts can use as antitumor and antimicrobial agents. Pomegranate fruits are sources of bioactive compounds such as phenolic and flavonoids with potentially high antioxidant activities.
{"title":"Phytochemical Constituents, Antimicrobial and Antitumor Effects of Pomegranate Fruit (Punica granatum L).","authors":"M. Shalaby, D. Dawood, M. Hefni, Basma M. Murad","doi":"10.21608/jfds.2019.60208","DOIUrl":"https://doi.org/10.21608/jfds.2019.60208","url":null,"abstract":"Pomegranate fruit has exposed various health benefits in many recent studies due to its rich content of bioactive chemical compounds. This study was carried out to investigate the content of these bioactive compounds in pomegranate fruit along with its antimicrobial and antitumor effects. Pomegranate peel powder and juice were analyzed for its phytochemical constituent content ( total phenols, total flavonoids). Phenols and flavonoids contents were estimated qualitative and quantitative using HPLC technique. Furthermore, antitumor activity was tested in vitro on human cell lines. Likewise, antimicrobial and antioxidant activity were investigated. The results showed that the both ethanolic and aqueous extracts of juice and peels powder have antitumor and antimicrobial activity.Phytochemicals have shown superior content in peels than juice including total polyphenols 61.63 and 15.93 mg/g, and total flavonoids 49.3 and 25.85 mg/g, in peels and juice, respectively. Peels extract has exhibited significant antimicrobial activity higher than aqueous extract of juice at 1000 ppm concentration. Thus, peels and juice extracts demonstrated higher antimicrobial activity against E.coli, fungi and yeast. In the test of pomegranate peels and juice extracts for the protective effect against human cell lines, the pomegranate extracts and AgNPs exhibited significant protective effect.In conclusion, our study suggested that pomegranate fruits or its extracts can use as antitumor and antimicrobial agents. Pomegranate fruits are sources of bioactive compounds such as phenolic and flavonoids with potentially high antioxidant activities.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"149 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85133715","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 : 2019-10-01DOI: 10.21608/jfds.2019.67436
M. Naeim
Fresh buffalo's milk was used in a series of treatments to elucidate the effect of ultrasonication on its physicochemical and technological properties. Samples were divided into four treatments, in addition to the control. Treatments (A and B) were exposed to Ultrasonication with 20 kHz for 5 and 15 min. at 20± 5C, treatments (C and D) were exposed to thermosonication with 20 kHz for 5 and 15 minutes at 50±5C.Results revealed a slight increase of fat and protein contents of milk in the treatments A and B, the same trend was observed in the treatments C and D. The content lactose content slightly varied between the raw milk and Ultrasonication treated milk. There are differences in pH values and acidity. The results indicated that ultrasonication and thermosonication treatments increased the rates of synersis and decreased in curd tension of acid curd. Meanwhile, rennet reduced the coagulation time (RCT, sec) and increased wet curd yield by treating with ultrasonication.
{"title":"Impact of Ultrasonic on some Physiochemical and Technological Properties of Raw Milk","authors":"M. Naeim","doi":"10.21608/jfds.2019.67436","DOIUrl":"https://doi.org/10.21608/jfds.2019.67436","url":null,"abstract":"Fresh buffalo's milk was used in a series of treatments to elucidate the effect of ultrasonication on its physicochemical and technological properties. Samples were divided into four treatments, in addition to the control. Treatments (A and B) were exposed to Ultrasonication with 20 kHz for 5 and 15 min. at 20± 5C, treatments (C and D) were exposed to thermosonication with 20 kHz for 5 and 15 minutes at 50±5C.Results revealed a slight increase of fat and protein contents of milk in the treatments A and B, the same trend was observed in the treatments C and D. The content lactose content slightly varied between the raw milk and Ultrasonication treated milk. There are differences in pH values and acidity. The results indicated that ultrasonication and thermosonication treatments increased the rates of synersis and decreased in curd tension of acid curd. Meanwhile, rennet reduced the coagulation time (RCT, sec) and increased wet curd yield by treating with ultrasonication.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82336795","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 : 2019-10-01DOI: 10.21608/jfds.2019.59463
F. Ramadan, E. El-Sayed, S. Sakr, A. Zayan, T. S. AbdulAlim
Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S35, S25 and S15) and three liquid (L35, L25and L15) fractions was gained. LMF (L15and S15) was significantly higher not only in short chain fatty acids (SCFA) but also in long chain unsaturated fatty acids (LCUSFA), whereas, lower in medium saturated chain fatty acids (MCSFA) than those of BO, HMF(S35) and MMF (L25, S25 and L35) were detected. LMF had positive healthy effect of lower oxidative stability index (OSI) and of the highest nutritional (by ω6: ω3 3PUFA) than other fractions. differential scanning calorimeter (DSC) values for both solid and liquid fractions are significantly (P˂0.05) decreased with decreasing fractionation temperature even in melting or crystallization behaviors. Solid fat content (SFC) was significantly the lowest in LMF at 25OC. The liquid fractions had larger crystals size than those solid fractions and BO. Strong negative correlation between SFC at 20OC and (USFA, SCFA and IV) and strong positive correlation between SFC and (SFA, MCSFA, LCSFA and DSC) were observed. Results will increase the knowledge to improve the processing condition to produce buffalo butter oil fractions with increased functionality and more varieties for more dairy fat products. The chosen dry fractionation temperature resulted in an increase of the functional and nutritional properties of obtained buffalo butter oil fractions.
{"title":"Improving the Functional Properties of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation","authors":"F. Ramadan, E. El-Sayed, S. Sakr, A. Zayan, T. S. AbdulAlim","doi":"10.21608/jfds.2019.59463","DOIUrl":"https://doi.org/10.21608/jfds.2019.59463","url":null,"abstract":"Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S35, S25 and S15) and three liquid (L35, L25and L15) fractions was gained. LMF (L15and S15) was significantly higher not only in short chain fatty acids (SCFA) but also in long chain unsaturated fatty acids (LCUSFA), whereas, lower in medium saturated chain fatty acids (MCSFA) than those of BO, HMF(S35) and MMF (L25, S25 and L35) were detected. LMF had positive healthy effect of lower oxidative stability index (OSI) and of the highest nutritional (by ω6: ω3 3PUFA) than other fractions. differential scanning calorimeter (DSC) values for both solid and liquid fractions are significantly (P˂0.05) decreased with decreasing fractionation temperature even in melting or crystallization behaviors. Solid fat content (SFC) was significantly the lowest in LMF at 25OC. The liquid fractions had larger crystals size than those solid fractions and BO. Strong negative correlation between SFC at 20OC and (USFA, SCFA and IV) and strong positive correlation between SFC and (SFA, MCSFA, LCSFA and DSC) were observed. Results will increase the knowledge to improve the processing condition to produce buffalo butter oil fractions with increased functionality and more varieties for more dairy fat products. The chosen dry fractionation temperature resulted in an increase of the functional and nutritional properties of obtained buffalo butter oil fractions.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83349325","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 : 2019-10-01DOI: 10.21608/jfds.2019.59706
A. Abouel-Yazeed
The target of this investigation was to determine the chemical analysis besides the characteristic of the application of Egyptian Moringa oleifera leaves. Results found that the proximate analysis of moringa leaves are rich in protein, carbohydrate and fiber (23.14, 53.63 and10.61%, respectively). Moringa leaves are a good source of essential amino acids such as leucine, lysine and valine as follows (22.19, 15.18 and 13.79%, respectively).Moreover, major fatty acids in Moringa leaves were oleic acid (C18:1) (40.24%), linolenic acid (C18:2) (19.43%), palmitic acid(C16:0) (15.63%) as well as linoleic acid (C18:2) (7.95 %) .Furthermore, essential minerals especially Ca and K. Results also showed that having an abundance of bioactive components and natural antioxidants (phenolic content (33.12 mg GAE/g extract), flavonoids content (18.12 mg/g), ascorbic acid content (17.67 mg/100g) and antioxidant activity (78.98%). Generally, the sensory quality of application fortified with leaves powder for potential with the item in food confirmed that the ability to use it as additives or food fortification. The best of the sensory assessments showed that, the Mentha /Moringa in tea bags was (97% Mentha + 3% Moringa), prepared salad using Moringa as a spice and fortification was (99.4% salad + 0.6% Moringa) and the crackers (snack) products was (95% wheat flour + 5% Moringa). As a result, it is suggested that recommendation to improve the consumption from it to treat malnutrition in developing countries.
{"title":"Usage of Moringa Leaves as a Component in some Foodstuff","authors":"A. Abouel-Yazeed","doi":"10.21608/jfds.2019.59706","DOIUrl":"https://doi.org/10.21608/jfds.2019.59706","url":null,"abstract":"The target of this investigation was to determine the chemical analysis besides the characteristic of the application of Egyptian Moringa oleifera leaves. Results found that the proximate analysis of moringa leaves are rich in protein, carbohydrate and fiber (23.14, 53.63 and10.61%, respectively). Moringa leaves are a good source of essential amino acids such as leucine, lysine and valine as follows (22.19, 15.18 and 13.79%, respectively).Moreover, major fatty acids in Moringa leaves were oleic acid (C18:1) (40.24%), linolenic acid (C18:2) (19.43%), palmitic acid(C16:0) (15.63%) as well as linoleic acid (C18:2) (7.95 %) .Furthermore, essential minerals especially Ca and K. Results also showed that having an abundance of bioactive components and natural antioxidants (phenolic content (33.12 mg GAE/g extract), flavonoids content (18.12 mg/g), ascorbic acid content (17.67 mg/100g) and antioxidant activity (78.98%). Generally, the sensory quality of application fortified with leaves powder for potential with the item in food confirmed that the ability to use it as additives or food fortification. The best of the sensory assessments showed that, the Mentha /Moringa in tea bags was (97% Mentha + 3% Moringa), prepared salad using Moringa as a spice and fortification was (99.4% salad + 0.6% Moringa) and the crackers (snack) products was (95% wheat flour + 5% Moringa). As a result, it is suggested that recommendation to improve the consumption from it to treat malnutrition in developing countries.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"149 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75748577","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 : 2019-10-01DOI: 10.21608/jfds.2019.61874
Elsayed Elbadrawy, Hala Elkewawy
This work was designed to study the potential effect of kiwifruit, turmeric extract or their combination in alleviation of the liver toxicity induced by tramadol intake. Thirty rats were fed on a basal diet, six of them continued on the basal diet (negative control). The remaining rats were given tramadol daily and divided into four groups, one of them served as positive control, while the other three groups were treated daily with kiwifruit juice, turmeric water extract and their combination for four weeks. The results revealed that the positive control exhibited significant decreases in serum triglycerides, total cholesterol and HDL-c levels and a significant increase in serum LDL-c as compared to the negative control. In comparing with the positive control, the serum cholesterol, triglycerides, VLDL-c and HDL-c values increased while LDL-c value decreased significantly in the three treated groups which reached the normal values of the negative control. The findings revealed significant decreases in serum levels of ALT, AST, ALP, GGT and total bilirubin and significant increases in total protein and albumin of the treated groups in comparing with the positive control. An improvement of the antioxidant parameters was observed where the serum levels of tumor necrosis factor- α, acetylcholine esterase and total oxidative capacity decreased significantly while the levels of superoxide dismutase and total antioxidants capacity increased in all the treated groups in comparing with positive control group. It is recommended by using kiwifruit and turmeric extract in the diets of those who addicted to tramadol intake.
{"title":"Alleviation of Tramadol-Induced Liver Toxicity in Experimental Rats by Using Kiwifruit, Turmeric Extract or Their Combination","authors":"Elsayed Elbadrawy, Hala Elkewawy","doi":"10.21608/jfds.2019.61874","DOIUrl":"https://doi.org/10.21608/jfds.2019.61874","url":null,"abstract":"This work was designed to study the potential effect of kiwifruit, turmeric extract or their combination in alleviation of the liver toxicity induced by tramadol intake. Thirty rats were fed on a basal diet, six of them continued on the basal diet (negative control). The remaining rats were given tramadol daily and divided into four groups, one of them served as positive control, while the other three groups were treated daily with kiwifruit juice, turmeric water extract and their combination for four weeks. The results revealed that the positive control exhibited significant decreases in serum triglycerides, total cholesterol and HDL-c levels and a significant increase in serum LDL-c as compared to the negative control. In comparing with the positive control, the serum cholesterol, triglycerides, VLDL-c and HDL-c values increased while LDL-c value decreased significantly in the three treated groups which reached the normal values of the negative control. The findings revealed significant decreases in serum levels of ALT, AST, ALP, GGT and total bilirubin and significant increases in total protein and albumin of the treated groups in comparing with the positive control. An improvement of the antioxidant parameters was observed where the serum levels of tumor necrosis factor- α, acetylcholine esterase and total oxidative capacity decreased significantly while the levels of superoxide dismutase and total antioxidants capacity increased in all the treated groups in comparing with positive control group. It is recommended by using kiwifruit and turmeric extract in the diets of those who addicted to tramadol intake.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90005674","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 : 2019-09-01DOI: 10.21608/jfds.2019.54517
L. I. El-Nawasany
Stirred yoghurt was prepared from cow's milk supplemented with different levels (0.5, 1.0, 1.5 and 2.0% w/v) of Vitex agnus-castus (VAC). The chemical composition, rheological properties, microbiological quality and sensorial attributes were evaluated in fresh and cold stored product. The addition of VAC increased total solids, fat, ash, TVFA, Ca, Mg, Fe and pH of the product. The addition of VAC had no effect on protein content and acidity, while it increased significantly the apparent viscosity and water holding capacity (WHC) of the prepared fresh and stored yoghurt. Total bacterial count (TBC) and count of yeasts and moulds (YMC) were almost less in the fresh and stored VAC supplemented samples. The taste of plant appeared clearly in the fresh yoghurt, whereas it disappeared by advancing storage period to give pleasant and accepted product.
{"title":"The Use of Vitex Agnus-Castus to Produce Functional Stirred Yoghurt","authors":"L. I. El-Nawasany","doi":"10.21608/jfds.2019.54517","DOIUrl":"https://doi.org/10.21608/jfds.2019.54517","url":null,"abstract":"Stirred yoghurt was prepared from cow's milk supplemented with different levels (0.5, 1.0, 1.5 and 2.0% w/v) of Vitex agnus-castus (VAC). The chemical composition, rheological properties, microbiological quality and sensorial attributes were evaluated in fresh and cold stored product. The addition of VAC increased total solids, fat, ash, TVFA, Ca, Mg, Fe and pH of the product. The addition of VAC had no effect on protein content and acidity, while it increased significantly the apparent viscosity and water holding capacity (WHC) of the prepared fresh and stored yoghurt. Total bacterial count (TBC) and count of yeasts and moulds (YMC) were almost less in the fresh and stored VAC supplemented samples. The taste of plant appeared clearly in the fresh yoghurt, whereas it disappeared by advancing storage period to give pleasant and accepted product.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77362427","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 : 2019-09-01DOI: 10.21608/jfds.2019.54524
H. Sakr
ABSTRACT Skim buffalo’s milk supplemented with psyllium husks (PSH) or seeds (PSS) was used for making stirred yoghurt. Milk was heated at 90oC /10 min and quickly cooled to 42oC (control, without psyllium) and to 60oC for supplementation with PSH at ratios of 0.5, 1.0 and 1.5%, w/v (A1, A2 and A3) and with PSS at ratios of 0.5, 1.0 and 1.5% w/v (B1, B2 and B3) and then cooled (42oC) to be ready for fermentation. The resultant yoghurt was analyzed when fresh and during cold storage (4oC) for 7 and 15 days for chemical, physiochemical and sensory properties. The obtained results for the different treatments with psyllium indicated almost significant increase (P≤0.05) on total solids, total protein and ash content. Generally, titratable acidity gradually increased through storage period and pH decreased with different rates due to type and amount of supplement. PSH and PSS enhanced formation of acetaldehyde and increased carbohydrate at different storage periods and subsequently increaseD the energy of the treated yoghurt. Water holding capacity and viscosity were almost significantly increased by supplement and by amount of both PSH and PSS and with advancing storage period. The control yoghurt had the lowest values of both of them. Organoleptically, the use of PSH or PSS at level of 1.5% (w/v) gave improved body and texture without any adverse impact on the flavour of the prepared product.
{"title":"A Study on Supplementation of Non-Fat Yoghurt with Psyllium","authors":"H. Sakr","doi":"10.21608/jfds.2019.54524","DOIUrl":"https://doi.org/10.21608/jfds.2019.54524","url":null,"abstract":"ABSTRACT Skim buffalo’s milk supplemented with psyllium husks (PSH) or seeds (PSS) was used for making stirred yoghurt. Milk was heated at 90oC /10 min and quickly cooled to 42oC (control, without psyllium) and to 60oC for supplementation with PSH at ratios of 0.5, 1.0 and 1.5%, w/v (A1, A2 and A3) and with PSS at ratios of 0.5, 1.0 and 1.5% w/v (B1, B2 and B3) and then cooled (42oC) to be ready for fermentation. The resultant yoghurt was analyzed when fresh and during cold storage (4oC) for 7 and 15 days for chemical, physiochemical and sensory properties. The obtained results for the different treatments with psyllium indicated almost significant increase (P≤0.05) on total solids, total protein and ash content. Generally, titratable acidity gradually increased through storage period and pH decreased with different rates due to type and amount of supplement. PSH and PSS enhanced formation of acetaldehyde and increased carbohydrate at different storage periods and subsequently increaseD the energy of the treated yoghurt. Water holding capacity and viscosity were almost significantly increased by supplement and by amount of both PSH and PSS and with advancing storage period. The control yoghurt had the lowest values of both of them. Organoleptically, the use of PSH or PSS at level of 1.5% (w/v) gave improved body and texture without any adverse impact on the flavour of the prepared product.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"32 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90734132","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 : 2019-09-01DOI: 10.21608/jfds.2019.56028
M. Hamad, A. Selim, Mona Yassin
Enterococcus is one of the most predominant genus in milk, dairy products, and dairy effluents. The present study aimed to study the presence of Enterococcus termitis in dairy effluent (cheese whey) samples which were collected from different Egyptian dairy plants. Samples were surface plated on plates of TSA medium using miles-misra plating method. 13 isolates out of 86 bacterial isolates were suspected to belong to the genus Enterococcus. Suspected isolates were examined morphologically. Additionally, several biochemical tests like catalase, starch hydrolysis, citrate utilization, caseinase, lysine decarboxylase, lysine deaminase, H2S production, Esculine hydrolysis and growth on MSA medium were applied on the isolates. Moreover, the suspected isolates were examined for the ability to ferment Lactose, Glucose, Galactose, Fructose, dextrose, Mannose, Ribose, Xylose, and Manitol. Results of morphological and biochemical testes indicated that the examined isolates are Enterococcus termitis. Results of 16s RNA sequencing indicated that the examined strains are Enterococcus termitis strain LMG 8895.
{"title":"Incidence of Enterococcus termitis in Cheese Whey","authors":"M. Hamad, A. Selim, Mona Yassin","doi":"10.21608/jfds.2019.56028","DOIUrl":"https://doi.org/10.21608/jfds.2019.56028","url":null,"abstract":"Enterococcus is one of the most predominant genus in milk, dairy products, and dairy effluents. The present study aimed to study the presence of Enterococcus termitis in dairy effluent (cheese whey) samples which were collected from different Egyptian dairy plants. Samples were surface plated on plates of TSA medium using miles-misra plating method. 13 isolates out of 86 bacterial isolates were suspected to belong to the genus Enterococcus. Suspected isolates were examined morphologically. Additionally, several biochemical tests like catalase, starch hydrolysis, citrate utilization, caseinase, lysine decarboxylase, lysine deaminase, H2S production, Esculine hydrolysis and growth on MSA medium were applied on the isolates. Moreover, the suspected isolates were examined for the ability to ferment Lactose, Glucose, Galactose, Fructose, dextrose, Mannose, Ribose, Xylose, and Manitol. Results of morphological and biochemical testes indicated that the examined isolates are Enterococcus termitis. Results of 16s RNA sequencing indicated that the examined strains are Enterococcus termitis strain LMG 8895.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84313831","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 : 2019-09-01DOI: 10.21608/jfds.2019.55653
S. Negm, Eman M. Ragheb
Notwithstanding scientific advances, a significant number of the treatments in male infertility remained stayed vague. This study was aimed to study the impact of AlpiniaOfficinarum on sex hormones, serum antioxidant and biochemical markers in rats. Forty adult male rats, of (220 ± 10g) were partitioned into five groups (each consists of eight rats). The primary group was negative control group (-ve) and fed on basal diet only. The other four groups were subcutaneously injected with a single dose of lead acetate (200 mg/kg b.w) to reduce fertility, then were divided into 4 subgroups: including control positive group, and 2nd, 3rd and 4th subgroup were fed on basal diet with supplementation of dried A. officinarum at (5, 7.5 and 10%) respectively for two month. The results revealed that, supplementation with A. officinarum caused a significant positive effectson testes which due to a significant increase in the levels of serum total testosterones, Follicular stimulating Hormone (FSH), Luteinizing Hormone (LH) and Superoxide Dismutase (SOD) levels while Malondialdehyde (MDA) level was diminished. In addition, liver functions and serum lipid profiles were significantly improved compared to the positive control group. In conclusion: Our findings provide a scientific evidence to substantiate A. officinarum in improving fertility in human which may be due to its potent antioxidant properties and androgenic activities.
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