Pub Date : 2023-05-18DOI: 10.21608/jfds.2023.205559.1107
S. Swelam, N. Mehnna, Wafaa El-Henday, A. Abd El-Aziz
Ras cheese whey is a by–product produced during cheese making. It has healthy nutritional contents that are nearly equal to half of the nutritional value of milk. However, it is completely wasted.The objective of this study is to utilize Ras cheese salt whey (W) in manufacturing cream (WC), butter (WB), and ghee (WG). The prepared products were analyzed and compared with those made from cow ́s milk [milk cream,(MC), milk butter (MB) and milk ghee (MG),]. The attained results revealed that the yield of WB was significantly higher (82.12%) than in MB (65.84%), and almost the same in WG, and MG. The WC had lower values, protein, and lactose but contained higher acidity total solids, fat and ash than MC. Insignificant differences were observed in total solids, and fat contents in WB compared to MB, while acidity and ash in WB were higher compared to MB. Profiles of fatty acids (FA) were different in the prepared ghee since WG was richer in short and medium–chain FA than MG, while the opposite was recorded concerning long-chain FA. The prepared WG was characterized by much higher values for saponification No., acid value, Reichert, and Polenske values while slightly lower values for ester and thiobarbituric acid (TBA) than MG. The total sensory properties of WG and MG were very close and did not differ in the case of WG and MG. Counts of total bacteria, yeast, and moulds were higher in cream, and butter prepared from whey than those prepared from milk.
{"title":"Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products","authors":"S. Swelam, N. Mehnna, Wafaa El-Henday, A. Abd El-Aziz","doi":"10.21608/jfds.2023.205559.1107","DOIUrl":"https://doi.org/10.21608/jfds.2023.205559.1107","url":null,"abstract":"Ras cheese whey is a by–product produced during cheese making. It has healthy nutritional contents that are nearly equal to half of the nutritional value of milk. However, it is completely wasted.The objective of this study is to utilize Ras cheese salt whey (W) in manufacturing cream (WC), butter (WB), and ghee (WG). The prepared products were analyzed and compared with those made from cow ́s milk [milk cream,(MC), milk butter (MB) and milk ghee (MG),]. The attained results revealed that the yield of WB was significantly higher (82.12%) than in MB (65.84%), and almost the same in WG, and MG. The WC had lower values, protein, and lactose but contained higher acidity total solids, fat and ash than MC. Insignificant differences were observed in total solids, and fat contents in WB compared to MB, while acidity and ash in WB were higher compared to MB. Profiles of fatty acids (FA) were different in the prepared ghee since WG was richer in short and medium–chain FA than MG, while the opposite was recorded concerning long-chain FA. The prepared WG was characterized by much higher values for saponification No., acid value, Reichert, and Polenske values while slightly lower values for ester and thiobarbituric acid (TBA) than MG. The total sensory properties of WG and MG were very close and did not differ in the case of WG and MG. Counts of total bacteria, yeast, and moulds were higher in cream, and butter prepared from whey than those prepared from milk.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89927702","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 : 2023-05-16DOI: 10.21608/jfds.2023.205069.1106
O. Soltan, W. Abdel-Aleem, K. Ahmed, S. Abdel-Hameed
Recently, there is increasing interest in the utilization of barley grains in many food applications because of their prominent nutritive value and multiple health benefits. This investigation aimed to evaluate the physicochemical and functional properties for some Egyptian hull-less (Giza 130, 135, 136) and hulled (Giza 132, 133, 134, 137, 138) barley varieties, and their applications as functional and nutritive ingredients in biscuits to promote them as high-value products. The chemical and phytochemicals composition of barley flour (BF) significantly differed according to the variety of barley. BF is an excellent source of protein (9.48 – 11.38%), ash (1.53 – 1.97%), fibers (3.30 – 4.56%) and NFE (69.56 – 72.16%). It had higher contents of total phenolic (194.38 – 253.77 mg GAE/100g) and total flavonoids (19.98 – 31.61 mg QE/100g) than wheat flour (WF, 129.41 mg GAE/100g and 12.74 mg QE/100g). BF revealed optimum color characteristics and good functional properties. The addition of BF improved the most important functional properties of WF, consequently, its utilization value in food industry. The supplemented biscuits with 30% BF had excellent quality attributes and improved nutritional value in terms of protein (8.29 – 8.89%), ash (1.36 – 1.56%), fibers (1.76 – 2.39%), total phenolics (132.05 – 186.22 mg GAE/100g) and total flavonoids (13.99 – 22.13 mg QE/100g). In view of these results, BF (from hull-less and hulled barley varieties) can successfully be used (as functional and nutritive ingredients) in combination with WF (up to 30%) to obtain delicious and healthy nutritious biscuits.
{"title":"Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation","authors":"O. Soltan, W. Abdel-Aleem, K. Ahmed, S. Abdel-Hameed","doi":"10.21608/jfds.2023.205069.1106","DOIUrl":"https://doi.org/10.21608/jfds.2023.205069.1106","url":null,"abstract":"Recently, there is increasing interest in the utilization of barley grains in many food applications because of their prominent nutritive value and multiple health benefits. This investigation aimed to evaluate the physicochemical and functional properties for some Egyptian hull-less (Giza 130, 135, 136) and hulled (Giza 132, 133, 134, 137, 138) barley varieties, and their applications as functional and nutritive ingredients in biscuits to promote them as high-value products. The chemical and phytochemicals composition of barley flour (BF) significantly differed according to the variety of barley. BF is an excellent source of protein (9.48 – 11.38%), ash (1.53 – 1.97%), fibers (3.30 – 4.56%) and NFE (69.56 – 72.16%). It had higher contents of total phenolic (194.38 – 253.77 mg GAE/100g) and total flavonoids (19.98 – 31.61 mg QE/100g) than wheat flour (WF, 129.41 mg GAE/100g and 12.74 mg QE/100g). BF revealed optimum color characteristics and good functional properties. The addition of BF improved the most important functional properties of WF, consequently, its utilization value in food industry. The supplemented biscuits with 30% BF had excellent quality attributes and improved nutritional value in terms of protein (8.29 – 8.89%), ash (1.36 – 1.56%), fibers (1.76 – 2.39%), total phenolics (132.05 – 186.22 mg GAE/100g) and total flavonoids (13.99 – 22.13 mg QE/100g). In view of these results, BF (from hull-less and hulled barley varieties) can successfully be used (as functional and nutritive ingredients) in combination with WF (up to 30%) to obtain delicious and healthy nutritious biscuits.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81283097","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 : 2023-05-09DOI: 10.21608/jfds.2023.202208.1105
A. Mahmod, A. Zetoun, G. Hamad, M. Elsorady, M. Zeitoun
Impact of using ultrasound technology on quality and extraction yield of Coratina and koroneiki olive oil was studied. The application of ultrasound treatment was done to olive paste for 0, 2, 4, 6, 8 and 10 minutes. Oil yield significantly increased 16.65, 18.33% for Coratina and Koroneiki, respectively. Olive paste temperature was increased from 22oC (after crushing) to about 23, 25, 26.5, 28 and 30 oC after 2, 4, 6, 8 and 10 minutes of ultrasound, respectively. All examined samples had low contents of FFA, PV, K232 and K270 and there are no differences in FFA, K232, K270 and lipid profile between untreated sample and treated sample with ultrasound for both cultivars. Furthermore, obtained olive oil by ultrasound showed total tocopherols, chlorophyll and carotenes significantly higher than untreated one. Total tocopherols were significantly increased from 5.81 and 4.62% after 10 minutes of sonication for Coratina and Koroneiki, respectively. Chlorophylls were increased after sonication. Carotenes were increased 20.13 and 39.68% after 10 minutes of sonication for Coratina and Koroneiki, respectively. Also, sonicated samples showed decrease in total phenols. It significantly decreased total phenols by 14.53 and 14.24% after 10 min for Coratina and Koroneiki, respectively. Results indicated that the increment time of ultrasound had an increase in fruity attribute and had a decrease in bitterness and pungency intensities. The use of ultrasound had not altered olive oil quality, as extra virgin olive oil in accordance with International Olive Council. So, ultrasound could be a suitable technology for improving olive oil yield.
{"title":"Impact of Using Ultrasound on Chemical Properties and Bioactive Compounds of Olive Oil Extracted from Olive Paste","authors":"A. Mahmod, A. Zetoun, G. Hamad, M. Elsorady, M. Zeitoun","doi":"10.21608/jfds.2023.202208.1105","DOIUrl":"https://doi.org/10.21608/jfds.2023.202208.1105","url":null,"abstract":"Impact of using ultrasound technology on quality and extraction yield of Coratina and koroneiki olive oil was studied. The application of ultrasound treatment was done to olive paste for 0, 2, 4, 6, 8 and 10 minutes. Oil yield significantly increased 16.65, 18.33% for Coratina and Koroneiki, respectively. Olive paste temperature was increased from 22oC (after crushing) to about 23, 25, 26.5, 28 and 30 oC after 2, 4, 6, 8 and 10 minutes of ultrasound, respectively. All examined samples had low contents of FFA, PV, K232 and K270 and there are no differences in FFA, K232, K270 and lipid profile between untreated sample and treated sample with ultrasound for both cultivars. Furthermore, obtained olive oil by ultrasound showed total tocopherols, chlorophyll and carotenes significantly higher than untreated one. Total tocopherols were significantly increased from 5.81 and 4.62% after 10 minutes of sonication for Coratina and Koroneiki, respectively. Chlorophylls were increased after sonication. Carotenes were increased 20.13 and 39.68% after 10 minutes of sonication for Coratina and Koroneiki, respectively. Also, sonicated samples showed decrease in total phenols. It significantly decreased total phenols by 14.53 and 14.24% after 10 min for Coratina and Koroneiki, respectively. Results indicated that the increment time of ultrasound had an increase in fruity attribute and had a decrease in bitterness and pungency intensities. The use of ultrasound had not altered olive oil quality, as extra virgin olive oil in accordance with International Olive Council. So, ultrasound could be a suitable technology for improving olive oil yield.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74373768","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 : 2023-04-15DOI: 10.21608/jfds.2023.199787.1101
H. Ali, A. Ali
Aluminum (Al) is extensively used in many industrial sectors, including those dealing with transportation, electricity, machinery, equipment, food processing, packaging, storage, and a wide range of home appliances. Fruits and vegetables, which might have varied quantities depending on the plant's capacity to absorb Al, are usually the main dietary exposure sources. Depending on a variety of variables, such as cooking temperature, technique of cooking, and type of additives used, using Al utensils leads to a significant addition of the metal to the diet.This research focuses on studying the effect of food pH, cooking time and storage period on the leaching of Al from three cooking utensils (high quality aluminum pot, low quality aluminum pot and clay pot) into cooked organic tomato and spinach. The results demonstrated that the leaching of Al from pots of low-quality aluminum was greater than that of the other pots recording 5.94 and 13.09 mg Al/kg for tomato and spinach samples cooked in low quality aluminum pots, respectively, followed by high quality aluminum pots cooked tomato and spinach samples reaching 4.59 and 8.94 mg/kg, respectively after 30min of cooking. On the other hand, the clay cooked tomato and spinach samples recorded the lowest (Al) content reaching 1.33 and 5.44 mg/kg, respectively after 30min of cooking.
{"title":"Aluminum Leaching during Food Preparation and Storage","authors":"H. Ali, A. Ali","doi":"10.21608/jfds.2023.199787.1101","DOIUrl":"https://doi.org/10.21608/jfds.2023.199787.1101","url":null,"abstract":"Aluminum (Al) is extensively used in many industrial sectors, including those dealing with transportation, electricity, machinery, equipment, food processing, packaging, storage, and a wide range of home appliances. Fruits and vegetables, which might have varied quantities depending on the plant's capacity to absorb Al, are usually the main dietary exposure sources. Depending on a variety of variables, such as cooking temperature, technique of cooking, and type of additives used, using Al utensils leads to a significant addition of the metal to the diet.This research focuses on studying the effect of food pH, cooking time and storage period on the leaching of Al from three cooking utensils (high quality aluminum pot, low quality aluminum pot and clay pot) into cooked organic tomato and spinach. The results demonstrated that the leaching of Al from pots of low-quality aluminum was greater than that of the other pots recording 5.94 and 13.09 mg Al/kg for tomato and spinach samples cooked in low quality aluminum pots, respectively, followed by high quality aluminum pots cooked tomato and spinach samples reaching 4.59 and 8.94 mg/kg, respectively after 30min of cooking. On the other hand, the clay cooked tomato and spinach samples recorded the lowest (Al) content reaching 1.33 and 5.44 mg/kg, respectively after 30min of cooking.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"398 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79595018","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 : 2023-04-11DOI: 10.21608/jfds.2023.200452.1103
Doaa Selim, G. Khiralla, U. El behairy, M. Madkour
Ginger (Zingiber officinale) and Curcumin (Curcuma longa L) have been used in folk medicine due to their high content of bioactive components. The stability of these bioactive components is one of the important limiting factors for their utilization. In this study, encapsulation of the bioactive components of ginger and curcumin extracts with maltodextrin or βcyclodextrin by Freeze-dryer was applied to improve the stability and properties of these components. Solubility of C-MD and G-MD was increased to 83.68% and 95.97% respectively, compared with curcumin extract and ginger extract 17.96 % and 28.14%, respectively. The results showed enhancement of total phenol content in G-CD 49.81 mg /100 g DM, while in ginger extract was 43.61mg /100 g DM. The bioavailability of encapsulated plant extracts improved by calculating the retained activity % of reducing power: which was 110.2%, 111.8 %and 121.5% for G-CD, G-MD, and CMD respectively. The stability of the encapsulated plant extracts was studied by measuring the thermal stability and change in pH. The encapsulation of ginger extract with both CD and MD increased the stability of ginger in acidic pH5 and curcumin stability against neutral and alkaline pH. The results showed an increase in the thermal stability of encapsulated plant extracts compared to the studied plant extracts. In G-CD, the total phenols reduced from 49.8mg/ 100 g DM to 32.8mg /100 g DM, after invitro gastric digestion. Encapsulation of ginger and curcumin extracts led to an improvement in solubility, thermal stability, pH stability and bioavailability of bioactive components.
生姜(Zingiber officinale)和姜黄素(Curcuma longa L)因其生物活性成分含量高而被用于民间医学。这些生物活性成分的稳定性是制约其利用的重要因素之一。本研究采用冷冻干燥法将生姜和姜黄素提取物中的活性成分用麦芽糊精或β环糊精包封，以提高活性成分的稳定性和性能。C-MD和G-MD的溶解度分别为83.68%和95.97%，姜黄素提取物和姜提取物的溶解度分别为17.96%和28.14%。结果表明，g - cd中总酚含量为49.81 mg /100 g DM，姜提取物中总酚含量为43.61mg /100 g DM。通过计算还原力的保留活性%，g - cd、g - md和CMD分别为110.2%、111.8%和121.5%，提高了包封植物提取物的生物利用度。通过测定包封后植物提取物的热稳定性和ph值的变化来研究包封后植物提取物的稳定性。CD和MD包封后生姜提取物在酸性ph值5下的稳定性和姜黄素对中性ph值和碱性ph值的稳定性均有所提高，结果表明包封后植物提取物的热稳定性比所研究的植物提取物有所提高。体外胃消化后，g - cd组总酚含量由49.8mg/ 100 g DM降至32.8mg /100 g DM。姜和姜黄素提取物的包封改善了生物活性成分的溶解度、热稳定性、pH稳定性和生物利用度。
{"title":"Bioavailability, Stability and Antioxidant Activity of Ginger and Curcumin Before and After Encapsulation","authors":"Doaa Selim, G. Khiralla, U. El behairy, M. Madkour","doi":"10.21608/jfds.2023.200452.1103","DOIUrl":"https://doi.org/10.21608/jfds.2023.200452.1103","url":null,"abstract":"Ginger (Zingiber officinale) and Curcumin (Curcuma longa L) have been used in folk medicine due to their high content of bioactive components. The stability of these bioactive components is one of the important limiting factors for their utilization. In this study, encapsulation of the bioactive components of ginger and curcumin extracts with maltodextrin or βcyclodextrin by Freeze-dryer was applied to improve the stability and properties of these components. Solubility of C-MD and G-MD was increased to 83.68% and 95.97% respectively, compared with curcumin extract and ginger extract 17.96 % and 28.14%, respectively. The results showed enhancement of total phenol content in G-CD 49.81 mg /100 g DM, while in ginger extract was 43.61mg /100 g DM. The bioavailability of encapsulated plant extracts improved by calculating the retained activity % of reducing power: which was 110.2%, 111.8 %and 121.5% for G-CD, G-MD, and CMD respectively. The stability of the encapsulated plant extracts was studied by measuring the thermal stability and change in pH. The encapsulation of ginger extract with both CD and MD increased the stability of ginger in acidic pH5 and curcumin stability against neutral and alkaline pH. The results showed an increase in the thermal stability of encapsulated plant extracts compared to the studied plant extracts. In G-CD, the total phenols reduced from 49.8mg/ 100 g DM to 32.8mg /100 g DM, after invitro gastric digestion. Encapsulation of ginger and curcumin extracts led to an improvement in solubility, thermal stability, pH stability and bioavailability of bioactive components.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"2016 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87798842","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 : 2023-04-01DOI: 10.21608/jfds.2023.200826.1104
S. Arafa, W. Badawy, M. El-Bana, A. Mohamed
Industrial food by-products are rich in functional compounds that can be used to boost the nutritional value and health properties of everyday baked goods. The purpose of this study was to look into the nutritional value and bioactive components of prickly pear by-products peels and seeds as replacements for wheat flour (WF) at different levels (5, 10, and 15%) for preparing balady bread. The prickly pear seeds (PPS) had a higher ether extract content (8.84%) and crude fiber content (49.02%) than those of prickly pear peels (PPP) and WF (82%). While PPP has the highest ash content (10.97%), PPS (1.52%), and WF (1.38%) follow. Furthermore, the PPP contained high amount of total phenolic compounds and flavonoids than the PPS and WF. While the PPS had exhibited the highest antioxidant activity. In addition, PPS mineral content calcium and potassium were higher than the others. While, the PPS was richer in phosphorus and iron than the PPP. Fatty acids composition of PPP and PPS oils was primarily unsaturated (68.39 and 84.31%, respectively). The ratios of unsaturated to saturated acids were higher in PPS oil (5.37) than in PPP oil (2.16). The PPP had a higher proportion of total essential amino acids (42.03%) than the PPS (39.68%). Ether extract, dietary fiber, and ash contents of balady bread prepared with PPP and PPS increased significantly as the replacement ratio was increased. According to the sensory evaluation results, supplementing with PPP and PPS up to 15% is acceptable for the sensory properties of bread samples.
{"title":"Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread","authors":"S. Arafa, W. Badawy, M. El-Bana, A. Mohamed","doi":"10.21608/jfds.2023.200826.1104","DOIUrl":"https://doi.org/10.21608/jfds.2023.200826.1104","url":null,"abstract":"Industrial food by-products are rich in functional compounds that can be used to boost the nutritional value and health properties of everyday baked goods. The purpose of this study was to look into the nutritional value and bioactive components of prickly pear by-products peels and seeds as replacements for wheat flour (WF) at different levels (5, 10, and 15%) for preparing balady bread. The prickly pear seeds (PPS) had a higher ether extract content (8.84%) and crude fiber content (49.02%) than those of prickly pear peels (PPP) and WF (82%). While PPP has the highest ash content (10.97%), PPS (1.52%), and WF (1.38%) follow. Furthermore, the PPP contained high amount of total phenolic compounds and flavonoids than the PPS and WF. While the PPS had exhibited the highest antioxidant activity. In addition, PPS mineral content calcium and potassium were higher than the others. While, the PPS was richer in phosphorus and iron than the PPP. Fatty acids composition of PPP and PPS oils was primarily unsaturated (68.39 and 84.31%, respectively). The ratios of unsaturated to saturated acids were higher in PPS oil (5.37) than in PPP oil (2.16). The PPP had a higher proportion of total essential amino acids (42.03%) than the PPS (39.68%). Ether extract, dietary fiber, and ash contents of balady bread prepared with PPP and PPS increased significantly as the replacement ratio was increased. According to the sensory evaluation results, supplementing with PPP and PPS up to 15% is acceptable for the sensory properties of bread samples.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84189404","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 : 2023-03-23DOI: 10.21608/jfds.2023.195858.1100
S. Swelam, N. Mehanna, W. Farag, Susu Alasfoury, A. Abd El-Aziz
This study examined the effect of supplementing yoghurt milk with soybean powder (SBP) and skim milk powder (SMP) with different concentrations on the resulting yoghurt's chemo-physical, microbiological, and sensory qualities. Based on the observed results, it can be stated that the fermentation duration increased proportionally with rising SBP content. Adding different concentrations of SBP and SMP raised TS and protein content significantly (P≤ 0.05). Adding SBP at a concentration of 3% with 1% SMP (T1) resulted in the highest fat content while the lowest pH value was recorded by T3 (1% SBP and 3% SMP). Adding SBP and SMP at varying doses caused Zn, Fe, and K concentrations to rise considerably. Adding 4%, SMP greatly boosted P and Ca. Adding a mixture of SBP and SMP much reduced wheying off, with the lowest values obtained by adding 4% SMP (T4) and 1% SBP and 3% SMP (T3). The exact opposite trend was observed for curd tension. The microbiological research revealed that adding various amounts of SMP and SBP considerably lowered the total bacterial counts (TBC) compared to the control. By combining 3% SBP with 1% SMP, anaerobic bacteria were drastically reduced. In contrast, aerobic bacteria increased significantly in all treated samples relative to the untreated sample. The number of points awarded for general appearance and smoothness grew as the amount of SMP rose. There were no obvious differences (P˃0.05) in the flavour rankings between the treated and untreated yoghurt; all samples were free of off-flavours.
{"title":"Quality and Chemo-Physical Properties of Yoghurt Supplemented with Soybean and Skim Milk Powders","authors":"S. Swelam, N. Mehanna, W. Farag, Susu Alasfoury, A. Abd El-Aziz","doi":"10.21608/jfds.2023.195858.1100","DOIUrl":"https://doi.org/10.21608/jfds.2023.195858.1100","url":null,"abstract":"This study examined the effect of supplementing yoghurt milk with soybean powder (SBP) and skim milk powder (SMP) with different concentrations on the resulting yoghurt's chemo-physical, microbiological, and sensory qualities. Based on the observed results, it can be stated that the fermentation duration increased proportionally with rising SBP content. Adding different concentrations of SBP and SMP raised TS and protein content significantly (P≤ 0.05). Adding SBP at a concentration of 3% with 1% SMP (T1) resulted in the highest fat content while the lowest pH value was recorded by T3 (1% SBP and 3% SMP). Adding SBP and SMP at varying doses caused Zn, Fe, and K concentrations to rise considerably. Adding 4%, SMP greatly boosted P and Ca. Adding a mixture of SBP and SMP much reduced wheying off, with the lowest values obtained by adding 4% SMP (T4) and 1% SBP and 3% SMP (T3). The exact opposite trend was observed for curd tension. The microbiological research revealed that adding various amounts of SMP and SBP considerably lowered the total bacterial counts (TBC) compared to the control. By combining 3% SBP with 1% SMP, anaerobic bacteria were drastically reduced. In contrast, aerobic bacteria increased significantly in all treated samples relative to the untreated sample. The number of points awarded for general appearance and smoothness grew as the amount of SMP rose. There were no obvious differences (P˃0.05) in the flavour rankings between the treated and untreated yoghurt; all samples were free of off-flavours.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79033055","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/jfds.2023.192707.1099
Ayman Younes Allam
The current study aims to evaluate adding powdered loquat seed to goat meat nuggets affects quality characteristics. According to the results, loquat seed extract had a highly significant amount of protein and total dietary fibre, with values of 31.35 and 27.24, respectively. Moreover, a high amount of phosphorus, potassium, magnesium, calcium, and sodium were 442.48, 401.47, 220.14, 207.69, and 124.22 mg/100g, respectively, and a considerable amount of iron, zinc, and copper. In addition, 1.77 and 0.94 mg/100 g of vitamins C and E, respectively. The TPC, TFC, and TTC of loquat seed extract were 9.15 mg GAE g-1, 31.58 mg QE g-1, and 15.11 mg TAEs g/100 g DW, respectively. This study evaluated the use of loquat seed as a natural antioxidant in goat meat nuggets by replacing loquat seed powder with wheat flour at 3 different levels (3.3, 6.6, and 10%). Adding loquat seed powder resulted in less reddish and darker, more yellowish goat nuggets. The T3 obtained the highest cooking yield (91.27%). Loquat seed powder prevented lipid oxidation in goat meat nuggets to the same extent as the synthetic antioxidant, demonstrating potential as a natural antioxidant. These results suggest that extract from loquat seed can significantly retard the oxidation process of food products, which will enhance their quality and prolong their shelf life.
本研究旨在评价在山羊肉块中添加枇杷粉对其品质特性的影响。结果表明，枇杷籽提取物的蛋白质和总膳食纤维含量均极显著，分别为31.35和27.24。此外，磷、钾、镁、钙和钠的含量分别为442.48、401.47、220.14、207.69和124.22毫克/100克，铁、锌和铜的含量也相当高。此外，维生素C和维生素E含量分别为1.77和0.94毫克/100克。枇杷籽提取物的TPC、TFC和TTC分别为9.15 mg GAE g-1、31.58 mg QE g-1和15.11 mg TAEs g/100 g DW。本研究通过用3种不同水平(3.3%、6.6和10%)的小麦粉代替枇杷籽粉，评估了枇杷籽作为山羊肉块中天然抗氧化剂的使用情况。加入枇杷籽粉的结果是不那么红，颜色更深，更淡黄色的羊块。T3蒸煮得率最高(91.27%)。枇杷籽粉对山羊肉块中脂质氧化的抑制程度与合成抗氧化剂相同，显示出作为天然抗氧化剂的潜力。综上所述，枇杷籽提取物可以显著延缓食品的氧化过程，从而提高食品的品质，延长食品的保质期。
{"title":"Effect of Addition Loquat (Eribotrya japonica) Seed Powder Extract as a Natural Bioactive Compound on The Quality Characteristics of Goat Meat Nuggets During Refrigerated Storage – Part I","authors":"Ayman Younes Allam","doi":"10.21608/jfds.2023.192707.1099","DOIUrl":"https://doi.org/10.21608/jfds.2023.192707.1099","url":null,"abstract":"The current study aims to evaluate adding powdered loquat seed to goat meat nuggets affects quality characteristics. According to the results, loquat seed extract had a highly significant amount of protein and total dietary fibre, with values of 31.35 and 27.24, respectively. Moreover, a high amount of phosphorus, potassium, magnesium, calcium, and sodium were 442.48, 401.47, 220.14, 207.69, and 124.22 mg/100g, respectively, and a considerable amount of iron, zinc, and copper. In addition, 1.77 and 0.94 mg/100 g of vitamins C and E, respectively. The TPC, TFC, and TTC of loquat seed extract were 9.15 mg GAE g-1, 31.58 mg QE g-1, and 15.11 mg TAEs g/100 g DW, respectively. This study evaluated the use of loquat seed as a natural antioxidant in goat meat nuggets by replacing loquat seed powder with wheat flour at 3 different levels (3.3, 6.6, and 10%). Adding loquat seed powder resulted in less reddish and darker, more yellowish goat nuggets. The T3 obtained the highest cooking yield (91.27%). Loquat seed powder prevented lipid oxidation in goat meat nuggets to the same extent as the synthetic antioxidant, demonstrating potential as a natural antioxidant. These results suggest that extract from loquat seed can significantly retard the oxidation process of food products, which will enhance their quality and prolong their shelf life.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75840032","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/jfds.2023.190387.1097
A. Shalaby, Ola Moawad, Mona Y. A. Mostafa
This study aimed to produce a novel chocolate supplemented with cinnamon, ginger, and mint powder and their essential oils and assess its effect on dysmenorrhea in a sample of 48 student volunteers from Mansoura University suffering from dysmenorrhea. Girls aged between 18:25 years were divided into eight groups (6 patients in each) as follows: Group 1: Normal group (without chocolate sample). Group 2: Control fed on chocolate without herbs powder and their essential oils Group 3: fed on chocolate with cinnamon powder. Group 4: fed on chocolate with cinnamon oil. Group (5): provided chocolate with ginger powder. Group 6: fed on chocolate with ginger oil. Group 7: provided chocolate with mint powder. Group 8: fed on chocolate with mint oil. Results showed that feeding girls chocolate with cinnamon, ginger, and mint powder and their essential oils increased significantly (p<0.05) hemoglobin scores as compared with control chocolate. At the same time, the consumption of chocolate for three months did not cause an increase in body mass index. So, thus the previous results indicated that consumption of chocolates with cinnamon, ginger, and mint powder and their essential oils decreased significantly (p<0.05) serum total cholesterol, triglycerides, high-density lipoprotein, and low-density lipoprotein scores as compared with control chocolate. on the other hand, this study showed that eating chocolate containing (ajwa, dried fruits, cinnamon, ginger, and mint) and their essential oils effectively reduce menstrual pain and improve iron levels in the blood, which may be lost during the menstrual cycle.
{"title":"Manufacture and Evaluation of Novel Chocolate for Girls' Dysmenorrhea","authors":"A. Shalaby, Ola Moawad, Mona Y. A. Mostafa","doi":"10.21608/jfds.2023.190387.1097","DOIUrl":"https://doi.org/10.21608/jfds.2023.190387.1097","url":null,"abstract":"This study aimed to produce a novel chocolate supplemented with cinnamon, ginger, and mint powder and their essential oils and assess its effect on dysmenorrhea in a sample of 48 student volunteers from Mansoura University suffering from dysmenorrhea. Girls aged between 18:25 years were divided into eight groups (6 patients in each) as follows: Group 1: Normal group (without chocolate sample). Group 2: Control fed on chocolate without herbs powder and their essential oils Group 3: fed on chocolate with cinnamon powder. Group 4: fed on chocolate with cinnamon oil. Group (5): provided chocolate with ginger powder. Group 6: fed on chocolate with ginger oil. Group 7: provided chocolate with mint powder. Group 8: fed on chocolate with mint oil. Results showed that feeding girls chocolate with cinnamon, ginger, and mint powder and their essential oils increased significantly (p<0.05) hemoglobin scores as compared with control chocolate. At the same time, the consumption of chocolate for three months did not cause an increase in body mass index. So, thus the previous results indicated that consumption of chocolates with cinnamon, ginger, and mint powder and their essential oils decreased significantly (p<0.05) serum total cholesterol, triglycerides, high-density lipoprotein, and low-density lipoprotein scores as compared with control chocolate. on the other hand, this study showed that eating chocolate containing (ajwa, dried fruits, cinnamon, ginger, and mint) and their essential oils effectively reduce menstrual pain and improve iron levels in the blood, which may be lost during the menstrual cycle.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"191 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76953929","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 : 2023-02-01DOI: 10.21608/jfds.2023.183743.1093
A. El-Zeiny, Heba El-Banawy, Mona Y. A. Mostafa
Natural health products, are popular with patients due to their ease of access and perceived margin of safety. This study aimed to prepare a functional yoghurt and study its effect on osteoporosis rats injected with dexamethasone. Thirty five adult male albino rats were divided into two main groups, the first group (n = 5) as a normal control group, while the second group (n =30) were injected with dexamethasone (1 ml/100g) to induce osteoporosis once a day for 6 weeks. The second main group was divided into six subgroups (n = 5). Subgroup 1 was fed on basal diet as a positive control. Subgroups 2, 3 ,4 ,5 and 6 were fed on soymilk, soymilk yoghurt, soymilk yogurt with pomegranate fruit, soymilk yogurt with persimmon fruit and soymilk yoghurt with kiwi fruit respectively. Result showed that soymilk yoghurt fortified with fruits was rich in minerals, vitamins and lactic acids. Also the rats suffering from osteoporosis and treated with soymilk yoghurt fortified with fruits led to decrease in cholesterol, triglycerides, LDL-c, ALT, AST, total protein, total bilirubin, creatinine, urea, uric acid, MDA and serum P levels as well as urine Ca and increased HCL, HDL-c, SOD, GPx, CAT, serum Ca and Vitamin D, especially with soymilk yoghurt with kiwi.
{"title":"Biological Effect of some Functional Soybean Yoghurt Products on Osteoporosis in Experimental Rats","authors":"A. El-Zeiny, Heba El-Banawy, Mona Y. A. Mostafa","doi":"10.21608/jfds.2023.183743.1093","DOIUrl":"https://doi.org/10.21608/jfds.2023.183743.1093","url":null,"abstract":"Natural health products, are popular with patients due to their ease of access and perceived margin of safety. This study aimed to prepare a functional yoghurt and study its effect on osteoporosis rats injected with dexamethasone. Thirty five adult male albino rats were divided into two main groups, the first group (n = 5) as a normal control group, while the second group (n =30) were injected with dexamethasone (1 ml/100g) to induce osteoporosis once a day for 6 weeks. The second main group was divided into six subgroups (n = 5). Subgroup 1 was fed on basal diet as a positive control. Subgroups 2, 3 ,4 ,5 and 6 were fed on soymilk, soymilk yoghurt, soymilk yogurt with pomegranate fruit, soymilk yogurt with persimmon fruit and soymilk yoghurt with kiwi fruit respectively. Result showed that soymilk yoghurt fortified with fruits was rich in minerals, vitamins and lactic acids. Also the rats suffering from osteoporosis and treated with soymilk yoghurt fortified with fruits led to decrease in cholesterol, triglycerides, LDL-c, ALT, AST, total protein, total bilirubin, creatinine, urea, uric acid, MDA and serum P levels as well as urine Ca and increased HCL, HDL-c, SOD, GPx, CAT, serum Ca and Vitamin D, especially with soymilk yoghurt with kiwi.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85219177","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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