Pub Date : 2022-05-01DOI: 10.21608/jfds.2022.140414.1061
A. Talab, M. Genina, Fify R. Anees
The effects of some cryoprotectants agents using sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), chitosan and xanthan on the chemical composition, physicochemical, microbiological and sensory quality properties of some marine fish species namely threadfin bream (Nemipterus furcosus), goldband goatfish (Upeneus moluccensis), marbled spinefoot (Siganus rivulatus) and gilt-head sea bream (Sparus aurata) collected from Mediterranean Sea during December 2020 were examined. The results showed that, the moisture, protein, lipid and ash of threadfin breams, goldband goatfish, marblede spinefoot and gilt-head sea bream fish species were (77.16, 75.13, 78.09, 76.81%); (19.68, 19.90, 18.08, 19.71%); (2.25, 2.45, 2.77, 2.52%) and (1.38, 1.65, 1.78, 1.08%), respectively. While the pH, TVB-N, TMA and TBA values of the examined fish species were ranged from (6.05 to 6.60); (15.12 to 19.35, mg/100g); (0.45 to 0.68 mg/100g) and (0.48 to 0.82 mg MDA/kg), respectively. Total bacterial count and coliforms count values of the investigated fish species ranged from (5.214 to 5.701 log10 cfu/g) and (3.00 to 4.477 log10 cfu/g), respectively. The sensory properties of the treated fish samples were better than control group. In conclusion, cryoprotectants agents had a clear effects for improving the physicochemical, microbiological and sensory properties of the studied fish samples while, it had no differences in chemical composition. On the other hand, polyphosphate was the most effective agent followed by chitosan and xanthan, so phosphate treatment can be an alternative way to improve the quality of some marine fish species.
{"title":"Effectiveness of some Cryoprotectant Agents on Chemical Composition, Physicochemical, Microbiological and Sensory Quality Criteria of some Marine Fish Species","authors":"A. Talab, M. Genina, Fify R. Anees","doi":"10.21608/jfds.2022.140414.1061","DOIUrl":"https://doi.org/10.21608/jfds.2022.140414.1061","url":null,"abstract":"The effects of some cryoprotectants agents using sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), chitosan and xanthan on the chemical composition, physicochemical, microbiological and sensory quality properties of some marine fish species namely threadfin bream (Nemipterus furcosus), goldband goatfish (Upeneus moluccensis), marbled spinefoot (Siganus rivulatus) and gilt-head sea bream (Sparus aurata) collected from Mediterranean Sea during December 2020 were examined. The results showed that, the moisture, protein, lipid and ash of threadfin breams, goldband goatfish, marblede spinefoot and gilt-head sea bream fish species were (77.16, 75.13, 78.09, 76.81%); (19.68, 19.90, 18.08, 19.71%); (2.25, 2.45, 2.77, 2.52%) and (1.38, 1.65, 1.78, 1.08%), respectively. While the pH, TVB-N, TMA and TBA values of the examined fish species were ranged from (6.05 to 6.60); (15.12 to 19.35, mg/100g); (0.45 to 0.68 mg/100g) and (0.48 to 0.82 mg MDA/kg), respectively. Total bacterial count and coliforms count values of the investigated fish species ranged from (5.214 to 5.701 log10 cfu/g) and (3.00 to 4.477 log10 cfu/g), respectively. The sensory properties of the treated fish samples were better than control group. In conclusion, cryoprotectants agents had a clear effects for improving the physicochemical, microbiological and sensory properties of the studied fish samples while, it had no differences in chemical composition. On the other hand, polyphosphate was the most effective agent followed by chitosan and xanthan, so phosphate treatment can be an alternative way to improve the quality of some marine fish species.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88478483","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 : 2022-04-01DOI: 10.21608/jfds.2022.133269.1051
Ghada M. El-Araby
Fruits and vegetables generate large volume of wastes annually. They constitute an excellent source of bioactive compounds, which have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular activities in the human health due to their antioxidant, anti-cancer, anti-inflammation and anti-atherogenic properties; depending upon the pathway and their bioavailability in the body.This study aims to develop some snacks supplemented with apple-pomace powder and tomato-pomace powder as sources of antioxidant dietary fiber and thus improve their nutritional properties. Where wheat flour was partially replaced (10 and 20%) by both apple-pomace powder and tomato-pomace powder. The results showed that fortification of the snacks with both applepomace powder and tomato-pomace powder increased the contents of protein, ash, fiber, calcium, potassium and phenolic compounds of the supplemented snacks and this rise is proportional to the percentage of replacement. The results of the sensory evaluation showed an increase in the overall acceptability values for all snack mixtures, but the snacks prepared by replacing wheat flour with applepomace powder in both concentrations 10 and 20% gave higher sensory evaluation values compared to their equivalents processed from tomato pomace powder. So, it can be concluded that the replacement of wheat flour with pomace powder and tomato pomace in the manufacture of snacks up to 20% increased the content of total phenolic compounds and dietary fiber of the product. Hence, it can be used as a readyto-eat food by consumers who are looking for a healthy diet.
{"title":"Processing Untraditional Formula from Snacks using Apple and Tomato Pomace Powder as a Source of Dietary Fiber and Antioxidants","authors":"Ghada M. El-Araby","doi":"10.21608/jfds.2022.133269.1051","DOIUrl":"https://doi.org/10.21608/jfds.2022.133269.1051","url":null,"abstract":"Fruits and vegetables generate large volume of wastes annually. They constitute an excellent source of bioactive compounds, which have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular activities in the human health due to their antioxidant, anti-cancer, anti-inflammation and anti-atherogenic properties; depending upon the pathway and their bioavailability in the body.This study aims to develop some snacks supplemented with apple-pomace powder and tomato-pomace powder as sources of antioxidant dietary fiber and thus improve their nutritional properties. Where wheat flour was partially replaced (10 and 20%) by both apple-pomace powder and tomato-pomace powder. The results showed that fortification of the snacks with both applepomace powder and tomato-pomace powder increased the contents of protein, ash, fiber, calcium, potassium and phenolic compounds of the supplemented snacks and this rise is proportional to the percentage of replacement. The results of the sensory evaluation showed an increase in the overall acceptability values for all snack mixtures, but the snacks prepared by replacing wheat flour with applepomace powder in both concentrations 10 and 20% gave higher sensory evaluation values compared to their equivalents processed from tomato pomace powder. So, it can be concluded that the replacement of wheat flour with pomace powder and tomato pomace in the manufacture of snacks up to 20% increased the content of total phenolic compounds and dietary fiber of the product. Hence, it can be used as a readyto-eat food by consumers who are looking for a healthy diet.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79303639","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 : 2022-04-01DOI: 10.21608/jfds.2022.132863.1047
Noura Al-Nassir, S. Sakr
Infant formulae are an alternative to breastfeeding for many parents, despite breastfeeding providing all of the benefits for an infant. In cases where breastfeeding is not possible, infant and follow-on formulas should be recommended. It is well known that the compositions of cow milk proteins are very different from human milk and infants do not tolerate it.Unfortunately,the majority of follow-on formulae are formulated on the basis of using cow milk whey in their composition. So, many researchers suggested the use of goat or camel milk fractions as a base for making infant formulae.On the other hand, efforts made by researchers for the valorization of milk whey revealed that using camel or goat whey in infant feeding has great benefits for increasing the nutritional and biological values and digestibility of milk proteins. Also, fermented formulae are recommended for infants since they promote digestibility and tolerance and are considered safe for infants. Therefore, using lactic acid bacteria to produce fermented and/or acidified infant milk formulae has been recommended by many researchers.This review is mainly focused on the importance of using follow-on formulae for feeding newborns when breastfeeding is not an option. As well, the review presents the approaches that have been used to prepare different follow-on formulae based on the use of different milk types to provide nutritional and functional properties as close as possible to human milk. Also, proposed recent trends for improving the nutritional value of formulae to narrow the gap between using regular formulae and infant’s needs are shown.
{"title":"Breastfeeding Situation in Saudi Arabia and Recent Approaches in The Development of Follow-on Formula for Facing Breastfeeding Difficulties","authors":"Noura Al-Nassir, S. Sakr","doi":"10.21608/jfds.2022.132863.1047","DOIUrl":"https://doi.org/10.21608/jfds.2022.132863.1047","url":null,"abstract":"Infant formulae are an alternative to breastfeeding for many parents, despite breastfeeding providing all of the benefits for an infant. In cases where breastfeeding is not possible, infant and follow-on formulas should be recommended. It is well known that the compositions of cow milk proteins are very different from human milk and infants do not tolerate it.Unfortunately,the majority of follow-on formulae are formulated on the basis of using cow milk whey in their composition. So, many researchers suggested the use of goat or camel milk fractions as a base for making infant formulae.On the other hand, efforts made by researchers for the valorization of milk whey revealed that using camel or goat whey in infant feeding has great benefits for increasing the nutritional and biological values and digestibility of milk proteins. Also, fermented formulae are recommended for infants since they promote digestibility and tolerance and are considered safe for infants. Therefore, using lactic acid bacteria to produce fermented and/or acidified infant milk formulae has been recommended by many researchers.This review is mainly focused on the importance of using follow-on formulae for feeding newborns when breastfeeding is not an option. As well, the review presents the approaches that have been used to prepare different follow-on formulae based on the use of different milk types to provide nutritional and functional properties as close as possible to human milk. Also, proposed recent trends for improving the nutritional value of formulae to narrow the gap between using regular formulae and infant’s needs are shown.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82364685","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 : 2022-04-01DOI: 10.21608/jfds.2022.134899.1053
Azza Alwohaibi, A. Ali, S. Sakr
Millet (Pennisetum glaucum) is an important grain that has many health benefits, rich in minerals and phytochemicals, of which there are 70 varieties around the world, unlike other grains, Millet can grow in arid environments especially due to climate change, making It has the potential to become a global food crop. Millet has always been known as a poor crop. Recently, researchers are interested in benefiting from the high nutritional values of millet when compared to other major grains such as wheat and rice, which is a good source of dietary fiber and rich in calcium. Millet contains about 283 mg phosphorous% and 3.9 mg of iron also contains important amino acids such as isoleucine (4.4 g), leucine (9.5 g), methionine (3.1 g) and phenylalanine (5.2 g). Also, millet contains B vitamins, especially niacin, B 6 and folic acid, unfortunately, because it contains some anti-nutritional factors, millet has long been not used for nutrition, and now, after knowing many methods of processing that can be used to improve the nutritional value and bioavailability access to these grains has become of interest to researchers, and thus, this review focuses on the effect of germination and fermentation on reducing anti-nutritional factors in millet.
{"title":"Germination and Fermentation are Effective to Reduce The Antinutritive Factors of Millet: A-Review","authors":"Azza Alwohaibi, A. Ali, S. Sakr","doi":"10.21608/jfds.2022.134899.1053","DOIUrl":"https://doi.org/10.21608/jfds.2022.134899.1053","url":null,"abstract":"Millet (Pennisetum glaucum) is an important grain that has many health benefits, rich in minerals and phytochemicals, of which there are 70 varieties around the world, unlike other grains, Millet can grow in arid environments especially due to climate change, making It has the potential to become a global food crop. Millet has always been known as a poor crop. Recently, researchers are interested in benefiting from the high nutritional values of millet when compared to other major grains such as wheat and rice, which is a good source of dietary fiber and rich in calcium. Millet contains about 283 mg phosphorous% and 3.9 mg of iron also contains important amino acids such as isoleucine (4.4 g), leucine (9.5 g), methionine (3.1 g) and phenylalanine (5.2 g). Also, millet contains B vitamins, especially niacin, B 6 and folic acid, unfortunately, because it contains some anti-nutritional factors, millet has long been not used for nutrition, and now, after knowing many methods of processing that can be used to improve the nutritional value and bioavailability access to these grains has become of interest to researchers, and thus, this review focuses on the effect of germination and fermentation on reducing anti-nutritional factors in millet.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"238 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73278995","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 : 2022-04-01DOI: 10.21608/jfds.2022.133200.1048
A. Khalil, El-Tahra M. A. Ammar, M. Abo-srea, T. El-Sawah
The effect of using different ratios of protein/fat ( p/F ) on the characteristics of soft white Tallaga cheese(SWTC) ,Two techniques of variations were used, the first was investigated by using constant percent of Fat with variation in Protein, the second was by using constant percent of Protein with variation in Fat percent to reach to three targeted Protein/ Fat ratios ( 0.3,0.4 and 0.5 ) in order to choose the most acceptable treatment with decreasing the economic costs for producing SWTC with good properties. Raw milk, fresh cream, skim milk powder(SMP), milk Protein concentrate(MPC), aroma, and preserving ingredients were used for (SWTC) making . the resultant (SWTC) kept at 4oc for 30 days was organoleptically, and microbiologically evaluated at variable throughout the storage period at different intervals period (zero – 15 , 21, 30 days) . Results indicated that all ( SWTC ) have an acceptable properties by all P/F ratios. Moreover, the ( SWTC ) made from p/F( 0.4 ) in two techniques gained the highest organoleptically scores among other treatments. In addition, the results for microbiological evaluation indicated that all (SWTC) Treatments were free from E coli, Molds and yeasts, either it were fresh or until the end of storage period. Also, the (SWTC) made by P/F ratio ( 0. 3 ) in two techniques had The lowest total Bacterial counts among other treatments.
{"title":"Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties","authors":"A. Khalil, El-Tahra M. A. Ammar, M. Abo-srea, T. El-Sawah","doi":"10.21608/jfds.2022.133200.1048","DOIUrl":"https://doi.org/10.21608/jfds.2022.133200.1048","url":null,"abstract":"The effect of using different ratios of protein/fat ( p/F ) on the characteristics of soft white Tallaga cheese(SWTC) ,Two techniques of variations were used, the first was investigated by using constant percent of Fat with variation in Protein, the second was by using constant percent of Protein with variation in Fat percent to reach to three targeted Protein/ Fat ratios ( 0.3,0.4 and 0.5 ) in order to choose the most acceptable treatment with decreasing the economic costs for producing SWTC with good properties. Raw milk, fresh cream, skim milk powder(SMP), milk Protein concentrate(MPC), aroma, and preserving ingredients were used for (SWTC) making . the resultant (SWTC) kept at 4oc for 30 days was organoleptically, and microbiologically evaluated at variable throughout the storage period at different intervals period (zero – 15 , 21, 30 days) . Results indicated that all ( SWTC ) have an acceptable properties by all P/F ratios. Moreover, the ( SWTC ) made from p/F( 0.4 ) in two techniques gained the highest organoleptically scores among other treatments. In addition, the results for microbiological evaluation indicated that all (SWTC) Treatments were free from E coli, Molds and yeasts, either it were fresh or until the end of storage period. Also, the (SWTC) made by P/F ratio ( 0. 3 ) in two techniques had The lowest total Bacterial counts among other treatments.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81655252","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 : 2022-04-01DOI: 10.21608/jfds.2022.131733.1046
Wahid I. El-Desoki, M. Hamed
White soft cheese was made from buffalo’s milk. Selenium (Se) was added at cheese milk at the rate of 0.5, 0.8, and 1.0 ppm treatments. Resultant cheese was pickled in whey at 6±2C up to 60 days, during which cheese samples were analyzed chemically for moisture, fat, titratable acidity, salt, soluble nitrogen, total nitrogen, total volatile free fatty acids, tyrosine, and tryptophan. The organoleptic properties of cheese were examined at fresh, 15, 30, 45 and 60 days of pickling.Obtained results showed that total solids (TS), total nitrogen (TN), salt, and fat were slightly increased with increasing the ratio of (Se) during the cold storage for 60 days. The control cheese had the highest both the firmness and syneresis value than the Se-enriched cheese. While the yield ratio of control sample was the lowest value of the treated cheese. Data also obviously that Lactobacilli and Streptococci count increased with increasing the levels of (Se), while the yeasts & molds were not detected in fresh cheese or after two weeks of storage, but they were detected and increased gradually with the progress of storage at 30 days up till 45 days.
{"title":"Impact of Selenium on Functional Properties of White Soft Cheese","authors":"Wahid I. El-Desoki, M. Hamed","doi":"10.21608/jfds.2022.131733.1046","DOIUrl":"https://doi.org/10.21608/jfds.2022.131733.1046","url":null,"abstract":"White soft cheese was made from buffalo’s milk. Selenium (Se) was added at cheese milk at the rate of 0.5, 0.8, and 1.0 ppm treatments. Resultant cheese was pickled in whey at 6±2C up to 60 days, during which cheese samples were analyzed chemically for moisture, fat, titratable acidity, salt, soluble nitrogen, total nitrogen, total volatile free fatty acids, tyrosine, and tryptophan. The organoleptic properties of cheese were examined at fresh, 15, 30, 45 and 60 days of pickling.Obtained results showed that total solids (TS), total nitrogen (TN), salt, and fat were slightly increased with increasing the ratio of (Se) during the cold storage for 60 days. The control cheese had the highest both the firmness and syneresis value than the Se-enriched cheese. While the yield ratio of control sample was the lowest value of the treated cheese. Data also obviously that Lactobacilli and Streptococci count increased with increasing the levels of (Se), while the yeasts & molds were not detected in fresh cheese or after two weeks of storage, but they were detected and increased gradually with the progress of storage at 30 days up till 45 days.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75194105","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 : 2022-04-01DOI: 10.21608/jfds.2022.136776.1055
S. Nasser
Lemon peels are a solid by-product produced during the industry and are often disposed of as agricultural waste. This research aims to take advantage of the lemon peels that are disposed of, as well as to raise the content of the yogurt from vitamin C, which works to raise immunity. It is known that milk and its products are poor in their content of vitamin C. In this research, the crushed lemon peel was added to the yogurt at different concentrations. (0.1, 0.2, 0.3%) to raise the content of vitamin C in the yogurt and it was incubated at different temperatures 30ͦ and 45ͦ C and the protein, fiber , calcium, sodium, iron and potassium were estimated. Antioxidants, viscosity, and pH were tracked during manufacturing, and samples incubated at 30 ͦ C required a longer time during incubation to reach the required pH. The vitamin C content was higher in the samples incubated at 30°C, as was the case for the antioxidants. The protein content in the samples did not differ between the samples to which lemon peel was added and the control ones, as well as between the samples incubated at 30 and 45ͦ C, and the samples content of sodium and potassium differed. In samples incubated at 45ͦ C, the results did not differ for calcium, but iron was high in samples incubated at 30 in all concentrations, and the results did not differ much about sensory properties.
{"title":"The Addition of Lemon Peel Powder Affects the Properties of Yogurt","authors":"S. Nasser","doi":"10.21608/jfds.2022.136776.1055","DOIUrl":"https://doi.org/10.21608/jfds.2022.136776.1055","url":null,"abstract":"Lemon peels are a solid by-product produced during the industry and are often disposed of as agricultural waste. This research aims to take advantage of the lemon peels that are disposed of, as well as to raise the content of the yogurt from vitamin C, which works to raise immunity. It is known that milk and its products are poor in their content of vitamin C. In this research, the crushed lemon peel was added to the yogurt at different concentrations. (0.1, 0.2, 0.3%) to raise the content of vitamin C in the yogurt and it was incubated at different temperatures 30ͦ and 45ͦ C and the protein, fiber , calcium, sodium, iron and potassium were estimated. Antioxidants, viscosity, and pH were tracked during manufacturing, and samples incubated at 30 ͦ C required a longer time during incubation to reach the required pH. The vitamin C content was higher in the samples incubated at 30°C, as was the case for the antioxidants. The protein content in the samples did not differ between the samples to which lemon peel was added and the control ones, as well as between the samples incubated at 30 and 45ͦ C, and the samples content of sodium and potassium differed. In samples incubated at 45ͦ C, the results did not differ for calcium, but iron was high in samples incubated at 30 in all concentrations, and the results did not differ much about sensory properties.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82606854","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 : 2022-03-01DOI: 10.21608/jfds.2022.125552.1040
S. Hamdy, Doha Abdelmeged, H. Abdelmontaleb
The goal of study was to evaluate the influence of different levels of Natural Whey Culture (NWC; 2, 3 and 4%) on the physicochemical, free amino acids, organic acids, textural, microbiological and sensorial characteristics of Edam cheese produced from pasteurized milk in various stages of ripening (1, 15, 30 and 45 days). The results showed that, titratable acidity, moisture, ash, WSN/TN and NPN/TN% were higher (P≤0.05), whereas protein, and fat contents were lower in Edam cheeses with NWC than in control Edam cheese. All individual amino acid levels were greater in Edam cheeses with 3 or 4% NWC than in control or Edam cheese samples with a starter culture. The concentrations of acetic, propionic, lactic and butyric acids were much higher levels in Edam cheeses with NWC than in other cheese treatments. Edam cheese with NWC was markedly higher values of textural evaluation than the values for the other cheese samples. Edam cheese with NWC was the highest LAB counts during ripening, followed by Edam cheese with starter culture and control Edam cheese was the lowest counts. Edam cheese with NWC received much higher sensory scores than the control cheese. Overall, Edam cheese with 4% NWC was higher in quality characteristics than cheese with a starter culture and was comparable to Edam cheese produced from raw milk.
{"title":"Effect of Natural Whey Culture on the Quality Characteristics of Edam Cheese made from Pasteurized Milk","authors":"S. Hamdy, Doha Abdelmeged, H. Abdelmontaleb","doi":"10.21608/jfds.2022.125552.1040","DOIUrl":"https://doi.org/10.21608/jfds.2022.125552.1040","url":null,"abstract":"The goal of study was to evaluate the influence of different levels of Natural Whey Culture (NWC; 2, 3 and 4%) on the physicochemical, free amino acids, organic acids, textural, microbiological and sensorial characteristics of Edam cheese produced from pasteurized milk in various stages of ripening (1, 15, 30 and 45 days). The results showed that, titratable acidity, moisture, ash, WSN/TN and NPN/TN% were higher (P≤0.05), whereas protein, and fat contents were lower in Edam cheeses with NWC than in control Edam cheese. All individual amino acid levels were greater in Edam cheeses with 3 or 4% NWC than in control or Edam cheese samples with a starter culture. The concentrations of acetic, propionic, lactic and butyric acids were much higher levels in Edam cheeses with NWC than in other cheese treatments. Edam cheese with NWC was markedly higher values of textural evaluation than the values for the other cheese samples. Edam cheese with NWC was the highest LAB counts during ripening, followed by Edam cheese with starter culture and control Edam cheese was the lowest counts. Edam cheese with NWC received much higher sensory scores than the control cheese. Overall, Edam cheese with 4% NWC was higher in quality characteristics than cheese with a starter culture and was comparable to Edam cheese produced from raw milk.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76910263","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 : 2022-03-01DOI: 10.21608/jfds.2022.131672.1045
A. Motawei, M. Hussien, Eman T. A. Yousef
This study aimed to prepare gluten-free high quality biscuits for patients suffer from celiac. used flour instead of wheat flour, were quinoa, rice and chickpeas flours as well as basic other ingredients of biscuits. used blends were rice (B1), (B2 = Rice 50% + Quinoa 40% + Chickpea 10%), (B3 = Rice 50%+ Quinoa 30%+ Chickpea 20%), (B4=Rice 50%+ Quinoa 20%+ Chickpea 30%), (B3=Rice 50%+ Quinoa 10%+ Chickpea 40%), chemical analysis, minerals content, amino acids content of raw materials were determined. Chemical composition of biscuit blends showed that crude protein, ether extract, ash and fiber contents were higher in all samples prepared using quinoa flour, rice flour and chickpeas flour than those of rice flour only. Quinoa flour had higher percentage of leucine (8.60%), and phenylalanine (6.30%). chickpeas flour had higher percentage of lysine (7.80%), valine (5.50%). rice flour was higher in alanine, glycine and tryptophan content. Caloric values of biscuit blends B3, B4 and B5 contained quinoa flour, rice flour, chickpeas flour was lower than B1. Appearance, taste, odor and color of biscuits contained quinoa flour; rice flour and chickpeas flour have higher scores than biscuits from rice flour B1. While, all sensory properties of free gluten biscuits samples B2, B3, B4 and B5 prepared using quinoa flour, rice, and chickpeas flour (87.4%, 90.2%. 91.1% and 92.8%, respectively) were higher than biscuit prepared from rice flour B1(85.3%) overall. The biscuits are nutritionally convenient for celiac disease patients.
{"title":"Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients","authors":"A. Motawei, M. Hussien, Eman T. A. Yousef","doi":"10.21608/jfds.2022.131672.1045","DOIUrl":"https://doi.org/10.21608/jfds.2022.131672.1045","url":null,"abstract":"This study aimed to prepare gluten-free high quality biscuits for patients suffer from celiac. used flour instead of wheat flour, were quinoa, rice and chickpeas flours as well as basic other ingredients of biscuits. used blends were rice (B1), (B2 = Rice 50% + Quinoa 40% + Chickpea 10%), (B3 = Rice 50%+ Quinoa 30%+ Chickpea 20%), (B4=Rice 50%+ Quinoa 20%+ Chickpea 30%), (B3=Rice 50%+ Quinoa 10%+ Chickpea 40%), chemical analysis, minerals content, amino acids content of raw materials were determined. Chemical composition of biscuit blends showed that crude protein, ether extract, ash and fiber contents were higher in all samples prepared using quinoa flour, rice flour and chickpeas flour than those of rice flour only. Quinoa flour had higher percentage of leucine (8.60%), and phenylalanine (6.30%). chickpeas flour had higher percentage of lysine (7.80%), valine (5.50%). rice flour was higher in alanine, glycine and tryptophan content. Caloric values of biscuit blends B3, B4 and B5 contained quinoa flour, rice flour, chickpeas flour was lower than B1. Appearance, taste, odor and color of biscuits contained quinoa flour; rice flour and chickpeas flour have higher scores than biscuits from rice flour B1. While, all sensory properties of free gluten biscuits samples B2, B3, B4 and B5 prepared using quinoa flour, rice, and chickpeas flour (87.4%, 90.2%. 91.1% and 92.8%, respectively) were higher than biscuit prepared from rice flour B1(85.3%) overall. The biscuits are nutritionally convenient for celiac disease patients.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79595968","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 : 2022-01-01DOI: 10.21608/jfds.2022.114135.1032
E. Mesbah, A. Matar, Alshymaa Karam-Allah
Spirulina platensis powder (SPP) and milk protein concentrate (MPC) were used to produce enriched functional yoghurt, at four treatments, control T1 skim milk powder (2% SMP), T2 (1.5% MPC+0.5% SPP), T3 (1%MPC+1%SPP), T4 (0.5% MPC+1.5% SPP). The (Spirulina platensis powder) (SPP) was analyzed to determine the chemical, phytochemical properties and antioxidant capacity. Spirulina powder had content of protein (62.40%), fat (7.12%), total phenols (840.6 mg GAE/100g), carotenoids (482.5 mg RE/100g.), flavonoids (680.6 mg/100g) and chlorophyll pigment (1244 mg/100g). Spirulina powder had pH value (6.29). Yoghurt samples were analyzed to evaluate physicochemical properties (moisture, TS, protein, fat, ash, carbohydrates, calories, pH and acidity) Protein for control sample was 3.92%, while the value was 4.62% for T2. Phytochemical, total antioxidant, color, physical properties were determined. The highest antioxidant values were T4 (0.5% MPC+1.5% SPP) 57.25% for DPPH and 51.14 for ABTS. Microbial analysis resulted that the highest value of LAB was 10.12 for T4 (0.5% MPC+1.5%SPP) with significant difference between all treatments. Sensory evaluation revealed that yoghurt t enriched with 1.0 % MPC and 1% SPP were more acceptable than other formulations. Keyword: Spirulina platensis, milk protein concentrate, yoghurt, physicochemical, antioxidant capacity
{"title":"Functional Properties of Yoghurt Fortified with Spirulina platensis and Milk Protein Concentrate","authors":"E. Mesbah, A. Matar, Alshymaa Karam-Allah","doi":"10.21608/jfds.2022.114135.1032","DOIUrl":"https://doi.org/10.21608/jfds.2022.114135.1032","url":null,"abstract":"Spirulina platensis powder (SPP) and milk protein concentrate (MPC) were used to produce enriched functional yoghurt, at four treatments, control T1 skim milk powder (2% SMP), T2 (1.5% MPC+0.5% SPP), T3 (1%MPC+1%SPP), T4 (0.5% MPC+1.5% SPP). The (Spirulina platensis powder) (SPP) was analyzed to determine the chemical, phytochemical properties and antioxidant capacity. Spirulina powder had content of protein (62.40%), fat (7.12%), total phenols (840.6 mg GAE/100g), carotenoids (482.5 mg RE/100g.), flavonoids (680.6 mg/100g) and chlorophyll pigment (1244 mg/100g). Spirulina powder had pH value (6.29). Yoghurt samples were analyzed to evaluate physicochemical properties (moisture, TS, protein, fat, ash, carbohydrates, calories, pH and acidity) Protein for control sample was 3.92%, while the value was 4.62% for T2. Phytochemical, total antioxidant, color, physical properties were determined. The highest antioxidant values were T4 (0.5% MPC+1.5% SPP) 57.25% for DPPH and 51.14 for ABTS. Microbial analysis resulted that the highest value of LAB was 10.12 for T4 (0.5% MPC+1.5%SPP) with significant difference between all treatments. Sensory evaluation revealed that yoghurt t enriched with 1.0 % MPC and 1% SPP were more acceptable than other formulations. Keyword: Spirulina platensis, milk protein concentrate, yoghurt, physicochemical, antioxidant capacity","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81036278","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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