Pub Date : 2023-01-01DOI: 10.21608/jfds.2023.183404.1091
M. Elnaggar, S. Elsohaimy, A. Zeitoun, M. Zeitoun
{"title":"Effect of Chitosan as a Coating and Preservative Material for Fish Fillet Stored at 4º C","authors":"M. Elnaggar, S. Elsohaimy, A. Zeitoun, M. Zeitoun","doi":"10.21608/jfds.2023.183404.1091","DOIUrl":"https://doi.org/10.21608/jfds.2023.183404.1091","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81562502","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 : 2023-01-01DOI: 10.21608/jfds.2023.180204.1087
Hayam A. Elsawy, E. Fouad, M. Kotb
This research was applied to assess the impacts of marjoram (Origanum marjoram) and ginger (Zingiber officinale) water extract on diabetic male rats’ fertility. A total of forty eight Sprague Dawley albino rats allocated into eight groups were utilized in this research. Varying doses of the extract 100, 200 and 400 mg/kg b.w )Body weight ( were utilized. Weight of testis, histological study, hormonal assay and sperm analysis were studied. Findings of marjoram and ginger demonstrated no significant change in weight of testis except at the high level, inhibition of testicular tissue peroxidation, improve testosterone (T) levels, parameters of sperm analysis such as sperm concentration and motility than the controls. Elevated serum leptin, and prolactin (PRL) with declined serum T and rise in aromatase action in testis, of the positive controls were observed than negative controls. While, diabetic rats received tested extract showed significantly decreased in leptin, prolactin and aromatase with increasing serum T. Histopathological changes, involving seminiferous tubules (ST) degeneration, with vacuolization, sloughing and decline of spermatogenic cells were also observed in controls. Orally marjoram (ME) or ginger extract (GE), with diabetic rats appeared to avoid these changes by decreased accumulated testicular lipid, increased sperm count and androgens, as well as improve testicular structure. So, this research recommends that intake of marjoram and ginger as a drink or add it to any other food product )Such as) had a positive impact on the fertility potentials of the diabetic male rats.
{"title":"Comparative Study between the Effect of Marjoram (Origanum marjoram) and Ginger (Zingiber officinale) Extract on the Fertility of Diabetic Male Albino Rats","authors":"Hayam A. Elsawy, E. Fouad, M. Kotb","doi":"10.21608/jfds.2023.180204.1087","DOIUrl":"https://doi.org/10.21608/jfds.2023.180204.1087","url":null,"abstract":"This research was applied to assess the impacts of marjoram (Origanum marjoram) and ginger (Zingiber officinale) water extract on diabetic male rats’ fertility. A total of forty eight Sprague Dawley albino rats allocated into eight groups were utilized in this research. Varying doses of the extract 100, 200 and 400 mg/kg b.w )Body weight ( were utilized. Weight of testis, histological study, hormonal assay and sperm analysis were studied. Findings of marjoram and ginger demonstrated no significant change in weight of testis except at the high level, inhibition of testicular tissue peroxidation, improve testosterone (T) levels, parameters of sperm analysis such as sperm concentration and motility than the controls. Elevated serum leptin, and prolactin (PRL) with declined serum T and rise in aromatase action in testis, of the positive controls were observed than negative controls. While, diabetic rats received tested extract showed significantly decreased in leptin, prolactin and aromatase with increasing serum T. Histopathological changes, involving seminiferous tubules (ST) degeneration, with vacuolization, sloughing and decline of spermatogenic cells were also observed in controls. Orally marjoram (ME) or ginger extract (GE), with diabetic rats appeared to avoid these changes by decreased accumulated testicular lipid, increased sperm count and androgens, as well as improve testicular structure. So, this research recommends that intake of marjoram and ginger as a drink or add it to any other food product )Such as) had a positive impact on the fertility potentials of the diabetic male rats.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"43 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88632205","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 : 2023-01-01DOI: 10.21608/jfds.2023.186148.1094
Zeinab S. Farag
{"title":"Improvement of Red Tuna Luncheon Quality Attributes","authors":"Zeinab S. Farag","doi":"10.21608/jfds.2023.186148.1094","DOIUrl":"https://doi.org/10.21608/jfds.2023.186148.1094","url":null,"abstract":"","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"9 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91426515","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 : 2023-01-01DOI: 10.21608/jfds.2022.177975.1084
Nadia Alshamlan
The current study aimed to evaluate the properties of common and germinated barley by estimating the effect of germination on the chemical composition content and nutritional value. Barley is considered a functionally key food due to being a good source of antioxidants and dietary fiber, such as β-glucan and some minerals. Results indicated an improvement in the chemical composition of barley after germination. Results of protein and fiber content also reflected a genuine difference. Average value of barley was 9.91 to 12.81% for germinated barley and crude fiber is being 4.75%, while crude fiber in germinated barley was 5.15%. Results of minerals, such as calcium, magnesium, potassium, chromium, and manganese, were at the normal levels of 2.69, 29.25, 208.05, 0.75, and 0.64 mg/100g, respectively, while observed increased after germination to amount to 4.72, 30.78, 268.15 and 0.91 mg/100g, respectively, in compared with 0.78 mg/100g after germination. Results also indicated that a significant increase in bioactive compounds namely flavonoids and phenols contents, along with antioxidant activity in germinated barley compared to with common Type. This research recommended promoting and encouraging the consumption of germinated barley products in different food types.
{"title":"Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value","authors":"Nadia Alshamlan","doi":"10.21608/jfds.2022.177975.1084","DOIUrl":"https://doi.org/10.21608/jfds.2022.177975.1084","url":null,"abstract":"The current study aimed to evaluate the properties of common and germinated barley by estimating the effect of germination on the chemical composition content and nutritional value. Barley is considered a functionally key food due to being a good source of antioxidants and dietary fiber, such as β-glucan and some minerals. Results indicated an improvement in the chemical composition of barley after germination. Results of protein and fiber content also reflected a genuine difference. Average value of barley was 9.91 to 12.81% for germinated barley and crude fiber is being 4.75%, while crude fiber in germinated barley was 5.15%. Results of minerals, such as calcium, magnesium, potassium, chromium, and manganese, were at the normal levels of 2.69, 29.25, 208.05, 0.75, and 0.64 mg/100g, respectively, while observed increased after germination to amount to 4.72, 30.78, 268.15 and 0.91 mg/100g, respectively, in compared with 0.78 mg/100g after germination. Results also indicated that a significant increase in bioactive compounds namely flavonoids and phenols contents, along with antioxidant activity in germinated barley compared to with common Type. This research recommended promoting and encouraging the consumption of germinated barley products in different food types.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81079294","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 : 2022-12-01DOI: 10.21608/jfds.2022.179425.1086
Abdelmonam M A Abu El-Hassan, H. A. Abd El-Montaleb, Laila A. Rabee
This study aims to evaluate the bioactive compounds content, anti-oxidant activity of prickly pear peels (PPP), which showed high levels of these components and studied the effect of adding Prickly Pear Peels (PPP) as a functional ingredient on physicochemical, total phenols, total flavonoids and sensory properties of skimmed-yoghurt drink during 14 days of refrigerated storage. Skim milk without PPP as a control was inoculated with yoghurt cultures, while PPP was used at 0.5, 1 and 1.5 % for the preparation of three trials of skimmed yoghurt drink inoculated with yoghurt culture as well. The application of PPP apparently reduced the fermentation time of inoculated skimmed milk in comparison to control. Viscosity was enhanced in yoghurt drink with PPP and developed during storage. In addition, the color and flavor intensity were improved in sense of measured sensory parameters, acetaldehyde and diacetyl contents, respectively as well as the acceptability by panelists of yoghurt drinks with added PPP when compared to control yoghurt drinks. Moreover, PPP increased the level of total phenols and flavonoids of yoghurt samples. The chemical attributes were also affected by the addition of PPP into yoghurt drinks in terms of moisture, proteins and lipids and ash contents. PPP decreased pH of yoghurt drinks in comparison to control samples. The microbial population and activity in yoghurt drinks with PPP was higher and depended on PPP level. Panelists favored yoghurt drinks with PPP and considered 1 % PPP as the best level added to yoghurt drinks.
{"title":"Utilization of Prickly Pear Peels As Antioxidants, Dietary Fiber and Functional Ingredients for Production of A Healthy Yoghurt Drink","authors":"Abdelmonam M A Abu El-Hassan, H. A. Abd El-Montaleb, Laila A. Rabee","doi":"10.21608/jfds.2022.179425.1086","DOIUrl":"https://doi.org/10.21608/jfds.2022.179425.1086","url":null,"abstract":"This study aims to evaluate the bioactive compounds content, anti-oxidant activity of prickly pear peels (PPP), which showed high levels of these components and studied the effect of adding Prickly Pear Peels (PPP) as a functional ingredient on physicochemical, total phenols, total flavonoids and sensory properties of skimmed-yoghurt drink during 14 days of refrigerated storage. Skim milk without PPP as a control was inoculated with yoghurt cultures, while PPP was used at 0.5, 1 and 1.5 % for the preparation of three trials of skimmed yoghurt drink inoculated with yoghurt culture as well. The application of PPP apparently reduced the fermentation time of inoculated skimmed milk in comparison to control. Viscosity was enhanced in yoghurt drink with PPP and developed during storage. In addition, the color and flavor intensity were improved in sense of measured sensory parameters, acetaldehyde and diacetyl contents, respectively as well as the acceptability by panelists of yoghurt drinks with added PPP when compared to control yoghurt drinks. Moreover, PPP increased the level of total phenols and flavonoids of yoghurt samples. The chemical attributes were also affected by the addition of PPP into yoghurt drinks in terms of moisture, proteins and lipids and ash contents. PPP decreased pH of yoghurt drinks in comparison to control samples. The microbial population and activity in yoghurt drinks with PPP was higher and depended on PPP level. Panelists favored yoghurt drinks with PPP and considered 1 % PPP as the best level added to yoghurt drinks.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84493257","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 : 2022-12-01DOI: 10.21608/jfds.2022.175212.1081
Nadia Alshamlan
This research study the effect of addition date syrup as sweetness in milk. Date syrup extracted from local dates as a source of sugar in producing flavored milk drinks, dates can be used as a natural sweetener with various health and nutritional advantages for customer acceptability. Dates syrup added to cow's milk with adequate amounts in (5, 7.5, 10, and 12.5% date syrup / total weight of flavored milk). Results of sensory evaluation indicated that the ratio of% exhibited the highest acceptability in compared with the other Results of physical, chemical, and sensory properties of the selected milk samples, found that water activity and pH content was high (p<0.05), and moisture content and percentage of soluble sugars were low (p<0.05). This results medicated that dairy products could be fortified with dates syrup with to produce drinks of high nutritional value without adding artificial additives, refined sweeteners and preservatives, and are accepted by consumers.
{"title":"Effect of Plant Sweeteners with Date Syrup on Physicochemical and Sensory Quality Properties of Cow's Milk","authors":"Nadia Alshamlan","doi":"10.21608/jfds.2022.175212.1081","DOIUrl":"https://doi.org/10.21608/jfds.2022.175212.1081","url":null,"abstract":"This research study the effect of addition date syrup as sweetness in milk. Date syrup extracted from local dates as a source of sugar in producing flavored milk drinks, dates can be used as a natural sweetener with various health and nutritional advantages for customer acceptability. Dates syrup added to cow's milk with adequate amounts in (5, 7.5, 10, and 12.5% date syrup / total weight of flavored milk). Results of sensory evaluation indicated that the ratio of% exhibited the highest acceptability in compared with the other Results of physical, chemical, and sensory properties of the selected milk samples, found that water activity and pH content was high (p<0.05), and moisture content and percentage of soluble sugars were low (p<0.05). This results medicated that dairy products could be fortified with dates syrup with to produce drinks of high nutritional value without adding artificial additives, refined sweeteners and preservatives, and are accepted by consumers.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89678508","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 : 2022-12-01DOI: 10.21608/jfds.2023.181435.1089
Hadeer Abu Al-Majd, Hanaa El Mehiry, R. Nagib, L. Shelbaya
This study aimed to identify the effect of pomegranate juice and peel water extract in preventing colon cancer in experimental rats. Twenty five female experimental rats(Sprague Dawley strain) were classified into fivegroups. Colon cancer was induced in all groups by Azoxymethane (AOM) dissolved in 0.9% NaCl, injected subcutaneously for 2 weeks at a dose of 20 mg/kg/week and treated with (5-FU) (12.5 mg/kg), except for Group 1 (normal control).The chemical composition, mineral content and antioxidants of pomegranate peel juice and extract were estimated. The results of the chemical analysis showed that pomegranate juice and peel extract contained moisture, protein, fat, ash, carbohydrates, fiber, and minerals (Ca, Mg, Na, K, P, Zn, Fe, Mn, Cu), antioxidants phenols (280.70,242.70 mg/100g) and flavonoids (186.90 , 51.52 mg/100 g) in the juice and peel extract, respectively. The results of the biological experiment of experimental rats groups treated with juice and peel water extractshowed asignificant increasein weight gain, food intake , feed efficiency ,blood hemoglobin (HB) , measurement of blood hematocrit (PCV) , Red blood cell counts (RBC) ,and high density lipoprotein cholesterol (HDL-c), decreasing anti-inflammatory enzyme (Cox-2) , Prostaglandin E2 (PGE2) and cytochrome P (cytoP450), while showed significant decrease in total Cholesterol (TC) and Triglycerides (TG) ,nitric oxide (NO) , Interleukin-1 (IL-1) , tumor necrosis factor (TNF-α) compared with other positive groups(+ve). It can be recommend that consumption of pomegranate juice and peel water extract may be beneficial for those which suffering from colon cancer .
{"title":"Therapeutic Effect of Pomegranate (Punica granatum)Juice and Peel Water Extract on Colon Cancer in Experimentalrats","authors":"Hadeer Abu Al-Majd, Hanaa El Mehiry, R. Nagib, L. Shelbaya","doi":"10.21608/jfds.2023.181435.1089","DOIUrl":"https://doi.org/10.21608/jfds.2023.181435.1089","url":null,"abstract":"This study aimed to identify the effect of pomegranate juice and peel water extract in preventing colon cancer in experimental rats. Twenty five female experimental rats(Sprague Dawley strain) were classified into fivegroups. Colon cancer was induced in all groups by Azoxymethane (AOM) dissolved in 0.9% NaCl, injected subcutaneously for 2 weeks at a dose of 20 mg/kg/week and treated with (5-FU) (12.5 mg/kg), except for Group 1 (normal control).The chemical composition, mineral content and antioxidants of pomegranate peel juice and extract were estimated. The results of the chemical analysis showed that pomegranate juice and peel extract contained moisture, protein, fat, ash, carbohydrates, fiber, and minerals (Ca, Mg, Na, K, P, Zn, Fe, Mn, Cu), antioxidants phenols (280.70,242.70 mg/100g) and flavonoids (186.90 , 51.52 mg/100 g) in the juice and peel extract, respectively. The results of the biological experiment of experimental rats groups treated with juice and peel water extractshowed asignificant increasein weight gain, food intake , feed efficiency ,blood hemoglobin (HB) , measurement of blood hematocrit (PCV) , Red blood cell counts (RBC) ,and high density lipoprotein cholesterol (HDL-c), decreasing anti-inflammatory enzyme (Cox-2) , Prostaglandin E2 (PGE2) and cytochrome P (cytoP450), while showed significant decrease in total Cholesterol (TC) and Triglycerides (TG) ,nitric oxide (NO) , Interleukin-1 (IL-1) , tumor necrosis factor (TNF-α) compared with other positive groups(+ve). It can be recommend that consumption of pomegranate juice and peel water extract may be beneficial for those which suffering from colon cancer .","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79270110","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 : 2022-12-01DOI: 10.21608/jfds.2023.183226.1090
M. Eid, M. Mostafa, Ola Shalabi, M. Ismail, R. El-Metwally
The purpose of this study was to investigate the effect of adding Alpinia officinarum powder (AOP) on the quality, properties and shelf life of white soft cheese made from goat's milk. White soft cheese was made by adding 0.0, 0.25, 0.50, 0.75 and 1.0 % (AOP) to goats milk and the resultant cheese were stored at 5°C for 60 days. A direct relationship was found between the rate of AOP added and the values of curd tension and syneresis of cheese. Addition of AOP, moreover, lowered titratable acidity , water soluble nitrogen levels and total volatile fatty acids whereas increased values of pH, total solids, fat, salt, total protein, total phenol compounds, dietary fibers, antioxidant activity , compared with control cheese. Goat cheese contained AOP had lower counts of total viable bacteria, psychrophilic, proteolytic, lipolytic and mold and yeasts. Goat cheese fortified with 0.25 and 0.50% AOP was shown to be the favorable ones, during the storage period based on the sensory evolution scores. Generally, addition of AOP, rich in phenolic compounds and antioxidant activity etc., increased the keeping quality of cheese and render it to be as a functional food.
{"title":"Effect of Adding Alpinia officinarum Powder on The Properties and Shelf Life of White Soft Cheese Made from Goat's Milk","authors":"M. Eid, M. Mostafa, Ola Shalabi, M. Ismail, R. El-Metwally","doi":"10.21608/jfds.2023.183226.1090","DOIUrl":"https://doi.org/10.21608/jfds.2023.183226.1090","url":null,"abstract":"The purpose of this study was to investigate the effect of adding Alpinia officinarum powder (AOP) on the quality, properties and shelf life of white soft cheese made from goat's milk. White soft cheese was made by adding 0.0, 0.25, 0.50, 0.75 and 1.0 % (AOP) to goats milk and the resultant cheese were stored at 5°C for 60 days. A direct relationship was found between the rate of AOP added and the values of curd tension and syneresis of cheese. Addition of AOP, moreover, lowered titratable acidity , water soluble nitrogen levels and total volatile fatty acids whereas increased values of pH, total solids, fat, salt, total protein, total phenol compounds, dietary fibers, antioxidant activity , compared with control cheese. Goat cheese contained AOP had lower counts of total viable bacteria, psychrophilic, proteolytic, lipolytic and mold and yeasts. Goat cheese fortified with 0.25 and 0.50% AOP was shown to be the favorable ones, during the storage period based on the sensory evolution scores. Generally, addition of AOP, rich in phenolic compounds and antioxidant activity etc., increased the keeping quality of cheese and render it to be as a functional food.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74980183","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 : 2022-12-01DOI: 10.21608/jfds.2022.172509.1077
A. Osman, A. Mansour, A. Ahmed
The effect of methanolic extract from Clove ( Syzygium aromaticum L.) and sodium sorbate (SS) on growth of certain fungal, bacteria strains and Ras cheese sampls during storage were examined. Ras cheese made from standardized cow's milk (4% fat) with a modified process. During production curd cheese, four groups were formed: first group taken after salting for 12 days, without Clove extract (CE), as control, second group (T1) add CE to curd cheese, third group (T2) add SS to curd cheese, and fourth group (T3) add CE on surfaces of each cheese wheel. After completely salting process, the cheese ripened at 15±2ºC and about 85% relative humidity for 3 months. All treatments evaluated microbiologically at fresh, and after one, two & three months. The samples we took from the exterior (Ex) and inside (In) of cheese wheel. The control samples had higher counts of yeast & fungal and TBC in S and M of cheese than that of other treatments. The counts of yeast & fungal and TBC of S and M of control samples increase with increasing of storage, while cheese treated with CE & SS decrease with increasing storage periods up to end of storage. Moreover, the coliform bacteria were not detected up to the end ripening. Generally, the results showed that the SS had higher antimicrobial effect than that with CE on growth of yeast & fungal and general microorganism especially the responsible for ripening cheese during storage.
{"title":"Antimicrobial Activity of Methanolic Extract from Clove and the Test of Preservative Power of Ras Cheese","authors":"A. Osman, A. Mansour, A. Ahmed","doi":"10.21608/jfds.2022.172509.1077","DOIUrl":"https://doi.org/10.21608/jfds.2022.172509.1077","url":null,"abstract":"The effect of methanolic extract from Clove ( Syzygium aromaticum L.) and sodium sorbate (SS) on growth of certain fungal, bacteria strains and Ras cheese sampls during storage were examined. Ras cheese made from standardized cow's milk (4% fat) with a modified process. During production curd cheese, four groups were formed: first group taken after salting for 12 days, without Clove extract (CE), as control, second group (T1) add CE to curd cheese, third group (T2) add SS to curd cheese, and fourth group (T3) add CE on surfaces of each cheese wheel. After completely salting process, the cheese ripened at 15±2ºC and about 85% relative humidity for 3 months. All treatments evaluated microbiologically at fresh, and after one, two & three months. The samples we took from the exterior (Ex) and inside (In) of cheese wheel. The control samples had higher counts of yeast & fungal and TBC in S and M of cheese than that of other treatments. The counts of yeast & fungal and TBC of S and M of control samples increase with increasing of storage, while cheese treated with CE & SS decrease with increasing storage periods up to end of storage. Moreover, the coliform bacteria were not detected up to the end ripening. Generally, the results showed that the SS had higher antimicrobial effect than that with CE on growth of yeast & fungal and general microorganism especially the responsible for ripening cheese during storage.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82479075","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 : 2022-12-01DOI: 10.21608/jfds.2022.175087.1085
S. Saleh
This work aimed to study the effect of incorporating chia seeds flour with corn starch into pudding blends in different ratios ( 1.5:4.5, 3:3, 4.5:1.5 and 6:0 (g/g) per 100 g milk), whereas corn starch (6 g/100 g milk) was used as a control sample. Functional properties of raw materials, physicochemical properties, protein quality, textural properties and sensory properties of prepared pudding samples were evaluated. The incorporation of chia seeds flour resulted in higher functional properties. Additionally, the protein, fat, ash and crude fiber content of pudding increased by 1.3, 1.4, 1.2, and 11.8 times in blend P4 (6:0 (g/g) chia seeds flour per 100 g milk) compared to the control blend (P). Moreover, the sum of essential amino acids and the sum of non-essential amino acids content were increased from 1.23 to 2.06 (g/100 g sample), and from 2.17 to 4.03 (g/100 g sample), respectively by increasing the chia seeds flour level. Thereby, increasing chia seeds flour level in pudding formula caused increasing values of indicators of protein quality. For textural properties, the cohesiveness increased from 0.48 to 0.68, whereas the other texture parameters demonstrated the opposite behavior by increasing the chia seeds flour level. Sensory evaluation resulted that the blend formed with 3: 3(g/g) chia seeds flour: corn starch (P2) was nearer to those of the control blend in terms of overall acceptability. The study recommends that chia seeds flour could be used as a new way to improve the functional properties and nutritional value of pudding.
{"title":"Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour","authors":"S. Saleh","doi":"10.21608/jfds.2022.175087.1085","DOIUrl":"https://doi.org/10.21608/jfds.2022.175087.1085","url":null,"abstract":"This work aimed to study the effect of incorporating chia seeds flour with corn starch into pudding blends in different ratios ( 1.5:4.5, 3:3, 4.5:1.5 and 6:0 (g/g) per 100 g milk), whereas corn starch (6 g/100 g milk) was used as a control sample. Functional properties of raw materials, physicochemical properties, protein quality, textural properties and sensory properties of prepared pudding samples were evaluated. The incorporation of chia seeds flour resulted in higher functional properties. Additionally, the protein, fat, ash and crude fiber content of pudding increased by 1.3, 1.4, 1.2, and 11.8 times in blend P4 (6:0 (g/g) chia seeds flour per 100 g milk) compared to the control blend (P). Moreover, the sum of essential amino acids and the sum of non-essential amino acids content were increased from 1.23 to 2.06 (g/100 g sample), and from 2.17 to 4.03 (g/100 g sample), respectively by increasing the chia seeds flour level. Thereby, increasing chia seeds flour level in pudding formula caused increasing values of indicators of protein quality. For textural properties, the cohesiveness increased from 0.48 to 0.68, whereas the other texture parameters demonstrated the opposite behavior by increasing the chia seeds flour level. Sensory evaluation resulted that the blend formed with 3: 3(g/g) chia seeds flour: corn starch (P2) was nearer to those of the control blend in terms of overall acceptability. The study recommends that chia seeds flour could be used as a new way to improve the functional properties and nutritional value of pudding.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88405556","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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