Pub Date : 2022-11-01DOI: 10.21608/jfds.2022.171696.1076
Asmaa khalil, El-Tahra Ammar, M. Abo-srea, M. S. Mostafa
Fat source and protein/fat (P/F) ratio differences have a salient effect on the quality of Tallaga cheese (TC). So this work aims to evaluate the rheological, organoleptic and microbiological effects of mentioned factors on soft white Tallaga cheese. Resultant cheese from different treatments were compared with Tallaga cheese made from natural components and have protein/ fat ratio (0.4) as control treatment. samples were analyzed for some rheological, microbiological and Organoleptic properties either they were fresh or throughout Targeted period (30 days), Results indicated that all (TC) have an acceptable properties by all P/F ratios (0.5,0.4,0.3). Moreover, the (TC) made by p/F (0.4) in two techniques gained the highest organoleptic scores and rheological properties among other treatments and control. All cheese treatments were free from E coli either it were fresh or until the end of storage period on the other hand some growth of molds and yeast appeared either it were fresh and increased at the end of the storage period. Also, the (TC) made by P/F ratio (0. 3) in two techniques had The highest total Bacterial counts among other treatments. From previous properties soft white cheese and low producing costs about (62%: 64 %), can be processed by using cacao butter as milk fat replacer with P/F ratio (0.4).
{"title":"Influence of Fat Type and Protein / Fat Ratio on Tallaga Cheese Attributes","authors":"Asmaa khalil, El-Tahra Ammar, M. Abo-srea, M. S. Mostafa","doi":"10.21608/jfds.2022.171696.1076","DOIUrl":"https://doi.org/10.21608/jfds.2022.171696.1076","url":null,"abstract":"Fat source and protein/fat (P/F) ratio differences have a salient effect on the quality of Tallaga cheese (TC). So this work aims to evaluate the rheological, organoleptic and microbiological effects of mentioned factors on soft white Tallaga cheese. Resultant cheese from different treatments were compared with Tallaga cheese made from natural components and have protein/ fat ratio (0.4) as control treatment. samples were analyzed for some rheological, microbiological and Organoleptic properties either they were fresh or throughout Targeted period (30 days), Results indicated that all (TC) have an acceptable properties by all P/F ratios (0.5,0.4,0.3). Moreover, the (TC) made by p/F (0.4) in two techniques gained the highest organoleptic scores and rheological properties among other treatments and control. All cheese treatments were free from E coli either it were fresh or until the end of storage period on the other hand some growth of molds and yeast appeared either it were fresh and increased at the end of the storage period. Also, the (TC) made by P/F ratio (0. 3) in two techniques had The highest total Bacterial counts among other treatments. From previous properties soft white cheese and low producing costs about (62%: 64 %), can be processed by using cacao butter as milk fat replacer with P/F ratio (0.4).","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83706730","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 : 2022-11-01DOI: 10.21608/jfds.2022.174356.1079
A. Ibrahim, El-sayed Abdeen
Many problems are associated with the traditional extracting methods of camel chymosin; they are costly, time-consuming, and have low concentrations of chymosin. This study aimed to increase the efficiency of the traditional methods of camel chymosin production. Two experiments were carried out; the first experiment was implemented using dried camel abomasum as a powder and strips (4-7mm), and exposed to ultrasound exposure time at (20, 40, and 80 min). The chymosin extracted using the dried powder with ultrasound exposure time at 80 min treatments caused a higher significant increase in milk clotting activity and lower proteolytic activity compared to the strips and control treatments. The second experiment was implemented using the freeze-dried process for both chymosin extracted from the strips and powder treatments, which was selected as a higher in total clotting activity and chymosin yield. Upon comparison to the traditional samples, the freeze-dried treatments caused a higher significant increase in specific milk-clotting time and MCA/PA ratio by approximately 4.2 fold and 24.0 fold, respectively. Moreover, the freeze-dried process caused a significant increase in chymosin yield, curd viscosity, firmness, and reduced the syneresis of milk curd. Furthermore, the results confirmed that the viscosimetric measurement can be used as a new indicator to predict the cutting time of camel milk curd. The use of ultrasound with the freeze-dried process can be recommended as an appropriate treatment for the extraction of camel chymosin.
{"title":"Improving the Efficiency of the Traditional Method of Camel Chymosin Extraction Using Ultrasound and a Freeze-Drying Process","authors":"A. Ibrahim, El-sayed Abdeen","doi":"10.21608/jfds.2022.174356.1079","DOIUrl":"https://doi.org/10.21608/jfds.2022.174356.1079","url":null,"abstract":"Many problems are associated with the traditional extracting methods of camel chymosin; they are costly, time-consuming, and have low concentrations of chymosin. This study aimed to increase the efficiency of the traditional methods of camel chymosin production. Two experiments were carried out; the first experiment was implemented using dried camel abomasum as a powder and strips (4-7mm), and exposed to ultrasound exposure time at (20, 40, and 80 min). The chymosin extracted using the dried powder with ultrasound exposure time at 80 min treatments caused a higher significant increase in milk clotting activity and lower proteolytic activity compared to the strips and control treatments. The second experiment was implemented using the freeze-dried process for both chymosin extracted from the strips and powder treatments, which was selected as a higher in total clotting activity and chymosin yield. Upon comparison to the traditional samples, the freeze-dried treatments caused a higher significant increase in specific milk-clotting time and MCA/PA ratio by approximately 4.2 fold and 24.0 fold, respectively. Moreover, the freeze-dried process caused a significant increase in chymosin yield, curd viscosity, firmness, and reduced the syneresis of milk curd. Furthermore, the results confirmed that the viscosimetric measurement can be used as a new indicator to predict the cutting time of camel milk curd. The use of ultrasound with the freeze-dried process can be recommended as an appropriate treatment for the extraction of camel chymosin.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90310987","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 : 2022-10-01DOI: 10.21608/jfds.2022.159339.1071
Fatma Albahlol, M. Khalil, G. Ghoniem, E. Aboulnaga
The main goal of such work was to study the effect of adding sunflower seeds powder in different ratios (5, 10, 15 and 20%) on chemical composition, amino acids contents, fatty acids composition, rheological properties, physical features, bioactive compounds and sensory evaluation of pan bread samples. The obtained results indicated that sunflower seeds powder contained 12.79% crude protein, 24.98% oil, 35.98% crude fibers and 3.53% ash contents. Also, sunflower seeds powder were rich in Ca (191.16 mg/100g), P (103.21 mg/100g) and K (181.74 mg/100g). While, sunflower seeds powder contained cysteine (7.50 mg/g), lysine (19.91 mg/g), methionine (33.62 mg/g), aspartic acid (75.73 mg/g) and proline (154.59 mg/g). There were no significant differences between control pan bread sample and pan bread sample fortified with 10% sunflower seeds powder in appearance, taste, odor, color and overall acceptability. Studied pan bread samples contained high amounts of crude protein, oil, crude fibers, ash and a good source of minerals, total phenolic and total flavonoids compounds. So, it could be advisable to add sunflower seeds powder up to (10%) for producing high quality pan bread and excellent acceptance.
{"title":"Evaluation of Pan Bread Fortified with Sunflower Seeds Powder","authors":"Fatma Albahlol, M. Khalil, G. Ghoniem, E. Aboulnaga","doi":"10.21608/jfds.2022.159339.1071","DOIUrl":"https://doi.org/10.21608/jfds.2022.159339.1071","url":null,"abstract":"The main goal of such work was to study the effect of adding sunflower seeds powder in different ratios (5, 10, 15 and 20%) on chemical composition, amino acids contents, fatty acids composition, rheological properties, physical features, bioactive compounds and sensory evaluation of pan bread samples. The obtained results indicated that sunflower seeds powder contained 12.79% crude protein, 24.98% oil, 35.98% crude fibers and 3.53% ash contents. Also, sunflower seeds powder were rich in Ca (191.16 mg/100g), P (103.21 mg/100g) and K (181.74 mg/100g). While, sunflower seeds powder contained cysteine (7.50 mg/g), lysine (19.91 mg/g), methionine (33.62 mg/g), aspartic acid (75.73 mg/g) and proline (154.59 mg/g). There were no significant differences between control pan bread sample and pan bread sample fortified with 10% sunflower seeds powder in appearance, taste, odor, color and overall acceptability. Studied pan bread samples contained high amounts of crude protein, oil, crude fibers, ash and a good source of minerals, total phenolic and total flavonoids compounds. So, it could be advisable to add sunflower seeds powder up to (10%) for producing high quality pan bread and excellent acceptance.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"176 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85688471","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 : 2022-10-01DOI: 10.21608/jfds.2022.145915.1063
G. Ghoniem, M. Rabie, Fify R. Anees, S. Gabr
Gut microbiota, formerly called gut flora, is the name given today to the microbial population living in human intestine. It has the largest number of species in comparison to other body parts. In humans, the gut flora was established at childhood through one to two years after birth. The relationship between some gut flora and humans is not only commensal, but also a mutualistic relationship, in a way that intestine support the growth of healthy gut flora that provides a barrier to pathogenic organisms. Some beneficial human gut microorganisms ferment dietary fiber into short-chain fatty acids (SCFAs), such as acetic and butyric acid. In additional, play a role in synthesizing vitamin B and vitamin K as well as metabolizing bile acids and sterols. There are several factors affecting the change on human gut flora varieties over time such as, the diet type and composition, the bacterial infections, the human lifestyle, physical activity and antibiotic or surgical treatment. The key factor between them is the diet types and its composition. It was suggested the frequency of bacteria present in the intestine significantly associated with the dietary patterns. Thus, this article describes current indication regarding the links between gut microbiota varieties and dietary patterns throughout life. In addition, the importance of microbiota-diet interactions extensively studied by modern new bioinformatics tools and molecular based techniques to demonstrate the potential microbiota-diet interactions which could change future approaches to nutrition in healthy and diseased human bodies.
{"title":"Review Article: Gut Microbiota as Biological Regulators for Human Health","authors":"G. Ghoniem, M. Rabie, Fify R. Anees, S. Gabr","doi":"10.21608/jfds.2022.145915.1063","DOIUrl":"https://doi.org/10.21608/jfds.2022.145915.1063","url":null,"abstract":"Gut microbiota, formerly called gut flora, is the name given today to the microbial population living in human intestine. It has the largest number of species in comparison to other body parts. In humans, the gut flora was established at childhood through one to two years after birth. The relationship between some gut flora and humans is not only commensal, but also a mutualistic relationship, in a way that intestine support the growth of healthy gut flora that provides a barrier to pathogenic organisms. Some beneficial human gut microorganisms ferment dietary fiber into short-chain fatty acids (SCFAs), such as acetic and butyric acid. In additional, play a role in synthesizing vitamin B and vitamin K as well as metabolizing bile acids and sterols. There are several factors affecting the change on human gut flora varieties over time such as, the diet type and composition, the bacterial infections, the human lifestyle, physical activity and antibiotic or surgical treatment. The key factor between them is the diet types and its composition. It was suggested the frequency of bacteria present in the intestine significantly associated with the dietary patterns. Thus, this article describes current indication regarding the links between gut microbiota varieties and dietary patterns throughout life. In addition, the importance of microbiota-diet interactions extensively studied by modern new bioinformatics tools and molecular based techniques to demonstrate the potential microbiota-diet interactions which could change future approaches to nutrition in healthy and diseased human bodies.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"121 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73466004","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 : 2022-09-01DOI: 10.21608/jfds.2022.157286.1070
M. Ali, W. Badawy
The body may not have enough calcium (Ca) if dairy products are avoided because of lactose sensitivity. Large quantities of this raw material are accessible as a by-product from the high Ca content of Mollusca bones and shells. This study was divided into two steps. Firstly, analysis of the chemical composition and minerals content of different Mollusca by-products (cuttlebone, oyster shell and donax shell). Secondly, cuttlebone powder was used as a source of calcium to improve the rusk. In addition, the influence of cuttlebone powders substitution (5, 7.5 and 10%) on the rheological properties of dough, minerals content and sensory properties of bakery products (rusk) was studied. The obtained results showed that the content of ash was 94.47, 98.34 and 97.93% for cuttlebone, oyster shell and donax shell, respectively. Cuttlebone powder had the highest calcium content (11405.17 mg/100g) followed by oyster and donax shells. The replacement of the rusk wheat with the cuttlebone powder led to a noticeable increase in Ca, Mg, and Na contents and improved the rheological properties of dough in the supplemented rusk. Moreover, sensory evaluation of rusk that has cuttlebone elicited comparable scores for those with the three substituted ratios. Hence, Cuttlebone powder can be suggested for use as a natural source of calcium in the creation of bakery products with high calcium content that are well-liked by consumers. Additionally, the practical reutilization of shell waste frequently involves issues
{"title":"Impact of Mollusca by-Products as a Natural Source of Calcium on the Quality of Rusk","authors":"M. Ali, W. Badawy","doi":"10.21608/jfds.2022.157286.1070","DOIUrl":"https://doi.org/10.21608/jfds.2022.157286.1070","url":null,"abstract":"The body may not have enough calcium (Ca) if dairy products are avoided because of lactose sensitivity. Large quantities of this raw material are accessible as a by-product from the high Ca content of Mollusca bones and shells. This study was divided into two steps. Firstly, analysis of the chemical composition and minerals content of different Mollusca by-products (cuttlebone, oyster shell and donax shell). Secondly, cuttlebone powder was used as a source of calcium to improve the rusk. In addition, the influence of cuttlebone powders substitution (5, 7.5 and 10%) on the rheological properties of dough, minerals content and sensory properties of bakery products (rusk) was studied. The obtained results showed that the content of ash was 94.47, 98.34 and 97.93% for cuttlebone, oyster shell and donax shell, respectively. Cuttlebone powder had the highest calcium content (11405.17 mg/100g) followed by oyster and donax shells. The replacement of the rusk wheat with the cuttlebone powder led to a noticeable increase in Ca, Mg, and Na contents and improved the rheological properties of dough in the supplemented rusk. Moreover, sensory evaluation of rusk that has cuttlebone elicited comparable scores for those with the three substituted ratios. Hence, Cuttlebone powder can be suggested for use as a natural source of calcium in the creation of bakery products with high calcium content that are well-liked by consumers. Additionally, the practical reutilization of shell waste frequently involves issues","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87940809","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 : 2022-08-01DOI: 10.21608/jfds.2022.150884.1069
Rasha El-Nafad, A. El-Bastawesy, G. Ghoniem, A. El-Refai
A great global interest in organic cultivation not only helps in enhancing the availability of nutrients but also reduces dependency upon external inputs as it near to nature. The market for organic foods and other products has grown rapidly due to consumers often find organic foods to be more nutritious and healthier than conventional foods. Therefore, this study was designed to evaluate the phytochemical and bioactive compounds of green bean ( Phaseolus vulgaris L.), which produced either organically or conventionally, as well as, the effect of different technological processes and frozen storage period at -18 o C for 6 months on phytochemical and bioactive compounds content of their products were studied Organically grown green beans had higher contents of total sugars, minerals, all bioactive compounds and antioxidant activity than conventional ones. Pyrogallol was the predominant compound of both organic and conventional green beans (7.58 and 6.71 mg/ 100g, respectively), followed by chlorogenic and ellagic acids. There were variations in flavonoid individuals between organic and conventional green beans whereas, organic green beans had the highest content (6.06 mg/100gm) comparing with conventional green beans (4.67 mg/100gm).A greater stability of nutritional parameters for frozen organic green bean samples compared to frozen conventional samples during the storage period at -18°C. Furthermore, levels of bioactive compounds in both organic and conventional green bean samples were slightly affected by steam blanching than boiling blanching process and practically remained unchanged throughout the entire storage period at – 18 °C for 4 months and then gradually declined.
{"title":"Effect of Blanching Process and Frozen Storage on Bioactive Compounds and Some Quality Parameters of Organic and Conventional Green Bean","authors":"Rasha El-Nafad, A. El-Bastawesy, G. Ghoniem, A. El-Refai","doi":"10.21608/jfds.2022.150884.1069","DOIUrl":"https://doi.org/10.21608/jfds.2022.150884.1069","url":null,"abstract":"A great global interest in organic cultivation not only helps in enhancing the availability of nutrients but also reduces dependency upon external inputs as it near to nature. The market for organic foods and other products has grown rapidly due to consumers often find organic foods to be more nutritious and healthier than conventional foods. Therefore, this study was designed to evaluate the phytochemical and bioactive compounds of green bean ( Phaseolus vulgaris L.), which produced either organically or conventionally, as well as, the effect of different technological processes and frozen storage period at -18 o C for 6 months on phytochemical and bioactive compounds content of their products were studied Organically grown green beans had higher contents of total sugars, minerals, all bioactive compounds and antioxidant activity than conventional ones. Pyrogallol was the predominant compound of both organic and conventional green beans (7.58 and 6.71 mg/ 100g, respectively), followed by chlorogenic and ellagic acids. There were variations in flavonoid individuals between organic and conventional green beans whereas, organic green beans had the highest content (6.06 mg/100gm) comparing with conventional green beans (4.67 mg/100gm).A greater stability of nutritional parameters for frozen organic green bean samples compared to frozen conventional samples during the storage period at -18°C. Furthermore, levels of bioactive compounds in both organic and conventional green bean samples were slightly affected by steam blanching than boiling blanching process and practically remained unchanged throughout the entire storage period at – 18 °C for 4 months and then gradually declined.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77437794","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 : 2022-08-01DOI: 10.21608/jfds.2022.148690.1065
A. Talab, M. Genina, Fify R. Anees, Nadia Saber
This study aims to evaluate the changes in chemical composition, physicochemical, microbiological and sensory quality of fish patties incorporated with some plant extracts (green tea, rosemary and black seed) during storage at -18˚C. The results revealed that, common carp patties contained 65.25-65.89% moisture, 22.50-22.90% protein, 5.72-5.89 lipid, 5.20-5.23% ash. Cooking loss and yield of carp fish patties were ranged from 15.20 to 15.50 % and 82.90-84.89%, respectively. Total volatile basic nitrogen, trimethylamine and thiobarbituric acid values were significantly (P<0.05) increased throughout storage in control samples and reached 28.39 (mg/100g), 3.60 (mg/100 g) and 1.30 mg MDA/kg after 120 days of frozen storage, respectively. On the other hand, there was also a significant increase in these values in all treatments during frozen storage, but it was less than the control samples. These amounts didn’t exceeded the maximum permissible limits reported by national and international standard organizations. Based on this results, it can be deduced that the incorporated plant extracts successfully improve physicochemical, microbiological and sensorial qualities of the common carp fish patties during frozen storage. The green tea treatment was the best, followed by black seed and rosemary.
{"title":"Quality Characteristics of Common Carp Fish Patties Incorporated with some Plant Extracts During Frozen Storage","authors":"A. Talab, M. Genina, Fify R. Anees, Nadia Saber","doi":"10.21608/jfds.2022.148690.1065","DOIUrl":"https://doi.org/10.21608/jfds.2022.148690.1065","url":null,"abstract":"This study aims to evaluate the changes in chemical composition, physicochemical, microbiological and sensory quality of fish patties incorporated with some plant extracts (green tea, rosemary and black seed) during storage at -18˚C. The results revealed that, common carp patties contained 65.25-65.89% moisture, 22.50-22.90% protein, 5.72-5.89 lipid, 5.20-5.23% ash. Cooking loss and yield of carp fish patties were ranged from 15.20 to 15.50 % and 82.90-84.89%, respectively. Total volatile basic nitrogen, trimethylamine and thiobarbituric acid values were significantly (P<0.05) increased throughout storage in control samples and reached 28.39 (mg/100g), 3.60 (mg/100 g) and 1.30 mg MDA/kg after 120 days of frozen storage, respectively. On the other hand, there was also a significant increase in these values in all treatments during frozen storage, but it was less than the control samples. These amounts didn’t exceeded the maximum permissible limits reported by national and international standard organizations. Based on this results, it can be deduced that the incorporated plant extracts successfully improve physicochemical, microbiological and sensorial qualities of the common carp fish patties during frozen storage. The green tea treatment was the best, followed by black seed and rosemary.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84962059","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 : 2022-07-01DOI: 10.21608/jfds.2022.138303.1060
M. Mahmoud, S. Soliman, Shaimaa R. Saad
A total of twenty samples of different types of Zabady and Raybe milk were collected from local markets in Cairo and Al-Giza governorates and stored in the refrigerator at 5±1°C. Microbiological, physicochemical, and rheological properties of collected samples were studied at the beginning, middle , and end of storage period. The results showed that the average values of acidity, pH, Viscosity, Syneresis, Water Holding Capacity (WHC%) and Radical Scavenging Activity (RSA%) of fresh samples ranged from 0.72±0.02 to 0.82±0.04%, 4.52±0.05 - 4.61±0.02, 3393±7.00 - 8535±9.00 cP, 2.70±0.04 - 3.88±0.07 (ml/5g), 20.70±0.18 - 45.92±0.19% and 14.69±0.13 - 21.62±0.12% , respectively. The collected fresh samples contained 11.25±0.15 - 14.86±0.19 % total solids. Microbiological analysis revealed that the collected fresh samples contained 7.95 to 8.52 (log cfu/g) lactic acid bacteria, 2.16 to 2.62 (log cfu/g) Coliform Bacteria and 2.25 to 2.33 (log cfu/g) Yeasts and Molds. The hardiness and gumminess of the high-fat traditional zabady samples were higher than the rest of the zabady samples, while the springiness, cohesiveness , and chewiness in the industrial zabady samples were higher than the traditional zabady. As the storage period progressed, chemical, physical, microbiological , and rheological changes occurred.
{"title":"Estimation of the Quality of some Fermented Dairy Products in Cairo and Giza Governorates","authors":"M. Mahmoud, S. Soliman, Shaimaa R. Saad","doi":"10.21608/jfds.2022.138303.1060","DOIUrl":"https://doi.org/10.21608/jfds.2022.138303.1060","url":null,"abstract":"A total of twenty samples of different types of Zabady and Raybe milk were collected from local markets in Cairo and Al-Giza governorates and stored in the refrigerator at 5±1°C. Microbiological, physicochemical, and rheological properties of collected samples were studied at the beginning, middle , and end of storage period. The results showed that the average values of acidity, pH, Viscosity, Syneresis, Water Holding Capacity (WHC%) and Radical Scavenging Activity (RSA%) of fresh samples ranged from 0.72±0.02 to 0.82±0.04%, 4.52±0.05 - 4.61±0.02, 3393±7.00 - 8535±9.00 cP, 2.70±0.04 - 3.88±0.07 (ml/5g), 20.70±0.18 - 45.92±0.19% and 14.69±0.13 - 21.62±0.12% , respectively. The collected fresh samples contained 11.25±0.15 - 14.86±0.19 % total solids. Microbiological analysis revealed that the collected fresh samples contained 7.95 to 8.52 (log cfu/g) lactic acid bacteria, 2.16 to 2.62 (log cfu/g) Coliform Bacteria and 2.25 to 2.33 (log cfu/g) Yeasts and Molds. The hardiness and gumminess of the high-fat traditional zabady samples were higher than the rest of the zabady samples, while the springiness, cohesiveness , and chewiness in the industrial zabady samples were higher than the traditional zabady. As the storage period progressed, chemical, physical, microbiological , and rheological changes occurred.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74160863","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 : 2022-07-01DOI: 10.21608/jfds.2022.149940.1067
W. Saleh, A. El-Desouky, A. Sharoba, A. Osheba
Effect of coriander and fennel volatile oils on quality and shelf life of beef burger were investigated. GC/MS was used to chemical components of coriander and fennel. 2-Decenal (E) accounts for 34.69 percent of total chemical components in coriander volatile oil and Estragole (60.59 percent) in fennel volatile oil. DPPH was used to evaluate antioxidant properties of volatile oils derived from fennel and coriander. Two essential oils were tested in this experiment. Fennel and coriander essential oils were examined for their antimicrobial properties against two mould strains and four bacterial strains that are most commonly found in meat and meat products. The two essential oils' inhibitory effects could be arranged as follows: Fennel > coriander essential oils. Obtained essential oils could be used in industrial food as organic antioxidants and antimicrobials. Beef burger was added with 400 ppm coriander and fennel volatile oil. Microbial examination such as total viable count, psychrotrophic counts, lipolytic and proteolytic bacteria counts, coliform group bacteria and yeasts and moulds counts and chemical evaluation namely thiobarbituric acid, total volatile basic nitrogen, and pH value at 4 day intervals throughout 16 day. Beef burger control treatments had least microbial quality and freshness properties loss during the storage period.
{"title":"Vital Value of Coriander and Fennel Volatile Oils on Quality Beef Burger During Cryopreservation","authors":"W. Saleh, A. El-Desouky, A. Sharoba, A. Osheba","doi":"10.21608/jfds.2022.149940.1067","DOIUrl":"https://doi.org/10.21608/jfds.2022.149940.1067","url":null,"abstract":"Effect of coriander and fennel volatile oils on quality and shelf life of beef burger were investigated. GC/MS was used to chemical components of coriander and fennel. 2-Decenal (E) accounts for 34.69 percent of total chemical components in coriander volatile oil and Estragole (60.59 percent) in fennel volatile oil. DPPH was used to evaluate antioxidant properties of volatile oils derived from fennel and coriander. Two essential oils were tested in this experiment. Fennel and coriander essential oils were examined for their antimicrobial properties against two mould strains and four bacterial strains that are most commonly found in meat and meat products. The two essential oils' inhibitory effects could be arranged as follows: Fennel > coriander essential oils. Obtained essential oils could be used in industrial food as organic antioxidants and antimicrobials. Beef burger was added with 400 ppm coriander and fennel volatile oil. Microbial examination such as total viable count, psychrotrophic counts, lipolytic and proteolytic bacteria counts, coliform group bacteria and yeasts and moulds counts and chemical evaluation namely thiobarbituric acid, total volatile basic nitrogen, and pH value at 4 day intervals throughout 16 day. Beef burger control treatments had least microbial quality and freshness properties loss during the storage period.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"65 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77883133","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 : 2022-06-01DOI: 10.21608/jfds.2022.145157.1062
M. A. Abo Raya, G. Ghoneem, H. Elhadi
Wheat crop is considered one of the most important grain crop in food industry worldwide. In Iraq, there is shortage in wheat production, where there is food gab between wheat flour consumption and production. In light of this fact, there is an urgent need to produce bread with substitution of wheat flour with different levels of corn flour. Five blends of bread were prepared from wheat flour and corn flour. Studies were carried out to evaluate chemical, technological, and sensory properties of raw materials and the produced bread from the five blends and the control (100 % wheat flour). Result of chemical composition showed that the protein content was 11.28 % for wheat flour and 9.82 % for corn flour, while the high content of potassium was in corn flour. The farinograph-and-extenograph-assisted rheological studies showed that stability, extensibility, resistance to extension and strength of dough decreased with increasing the level on corn flour substitution in the blends, while the water absorption and dough weakening increased. The sensory evaluation showed that there is a slight differences between all sensory properties evaluated for fresh bread made from wheat flour (100 %) and the other prepared from corn flour substitution up to 30 %. Therefore: the study recommends using corn in bread making by replacing it with wheat flour in the proportions in question.
{"title":"Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread","authors":"M. A. Abo Raya, G. Ghoneem, H. Elhadi","doi":"10.21608/jfds.2022.145157.1062","DOIUrl":"https://doi.org/10.21608/jfds.2022.145157.1062","url":null,"abstract":"Wheat crop is considered one of the most important grain crop in food industry worldwide. In Iraq, there is shortage in wheat production, where there is food gab between wheat flour consumption and production. In light of this fact, there is an urgent need to produce bread with substitution of wheat flour with different levels of corn flour. Five blends of bread were prepared from wheat flour and corn flour. Studies were carried out to evaluate chemical, technological, and sensory properties of raw materials and the produced bread from the five blends and the control (100 % wheat flour). Result of chemical composition showed that the protein content was 11.28 % for wheat flour and 9.82 % for corn flour, while the high content of potassium was in corn flour. The farinograph-and-extenograph-assisted rheological studies showed that stability, extensibility, resistance to extension and strength of dough decreased with increasing the level on corn flour substitution in the blends, while the water absorption and dough weakening increased. The sensory evaluation showed that there is a slight differences between all sensory properties evaluated for fresh bread made from wheat flour (100 %) and the other prepared from corn flour substitution up to 30 %. Therefore: the study recommends using corn in bread making by replacing it with wheat flour in the proportions in question.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"138 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85324071","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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