Pub Date : 2021-10-01DOI: 10.21608/jfds.2021.92242.1026
M. El-Hofi, Mohamed Abo El-Naga
A screening survey of the presence of aflatoxin M1 (AFM1) was carried out on 170 samples of Egyptian dairy products. Selected samples included raw buffalo or cow milk, pasteurized milk, UHT milk, fermented milk, soft cheese, hard cheese, and processed cheese were analyzed by competitive ELISA technique. Out of 60 liquid milk and fermented milk samples analyzed, 12 samples (20%) were found to be contaminated with AFM1, at levels ranging from 10.12 to 86.54 ng/kg. Eight from the positive samples (66.6%) failed to reach the acceptable level of the European Commission Regulation (50 ng/kg). Buffalo’s milk is safe regarding AFM1 contamination since all the buffalo milk samples were consistently negative. AFM1 was found in 22 samples (36.67%) of out 60 cheese samples at concentrations between 25.12 to 253.04 ng/kg. The highest mean value of AFM1, 231.39 ng/kg, was found in Ras cheese (hard type) samples followed by the processed cheeses with 114.76 ng/kg. Kariesh cheeses displayed the lowest levels, 53.32 ng/kg. Cheeses made from cow’s milk showed higher AFM1 positive samples, while cheeses made from buffalo’s milk tested were consistently negative. Regarding the cheese ripening age, out of 50 cow milk cheese samples, 26 were found to be positive to AFM1. The highest positive incidence was noted in long-term ripened hard cheeses (70%), while the lowest in fresh unripened cheeses (40%). It is highly recommended from the results that milk and cheese products have to be controlled periodically for AFM1 contamination.
{"title":"Assessment of Aflatoxin M1 Contamination in Egyptian Milk and Cheese تقييم تلوث اللبن والجبن في السوق المصري بالأفلاتوکسين M1","authors":"M. El-Hofi, Mohamed Abo El-Naga","doi":"10.21608/jfds.2021.92242.1026","DOIUrl":"https://doi.org/10.21608/jfds.2021.92242.1026","url":null,"abstract":"A screening survey of the presence of aflatoxin M1 (AFM1) was carried out on 170 samples of Egyptian dairy products. Selected samples included raw buffalo or cow milk, pasteurized milk, UHT milk, fermented milk, soft cheese, hard cheese, and processed cheese were analyzed by competitive ELISA technique. Out of 60 liquid milk and fermented milk samples analyzed, 12 samples (20%) were found to be contaminated with AFM1, at levels ranging from 10.12 to 86.54 ng/kg. Eight from the positive samples (66.6%) failed to reach the acceptable level of the European Commission Regulation (50 ng/kg). Buffalo’s milk is safe regarding AFM1 contamination since all the buffalo milk samples were consistently negative. AFM1 was found in 22 samples (36.67%) of out 60 cheese samples at concentrations between 25.12 to 253.04 ng/kg. The highest mean value of AFM1, 231.39 ng/kg, was found in Ras cheese (hard type) samples followed by the processed cheeses with 114.76 ng/kg. Kariesh cheeses displayed the lowest levels, 53.32 ng/kg. Cheeses made from cow’s milk showed higher AFM1 positive samples, while cheeses made from buffalo’s milk tested were consistently negative. Regarding the cheese ripening age, out of 50 cow milk cheese samples, 26 were found to be positive to AFM1. The highest positive incidence was noted in long-term ripened hard cheeses (70%), while the lowest in fresh unripened cheeses (40%). It is highly recommended from the results that milk and cheese products have to be controlled periodically for AFM1 contamination.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77179911","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 : 2021-10-01DOI: 10.21608/jfds.2021.204710
Abo Raya, H. Fahmy, Rania E. El-Gammal, Shimaa A. A. ElBendary
This study was carried out to examine the utilization of garden cress seeds gum(GCS gum)and Arabic gum in processing pan bread. Rheological properties of dough, physical properties, sensory properties, color parameters, texture profile analysis and bioactive compounds(total phenolics content(TPC)and total flavonoids content(TFC))were determined. Extracted GCS gum and Arabic gum were used to prepare pan bread at the rate of 0.1% GCS gum and 3% Arabic gum.The pan bread samples were prepared by partially replacing the wheat flour by 5, 10, 15, 20 and 30% of garden cress seed flour(GCS flour).Results of farinograph and extensograph indicated that addition of Arabic gum with the concentration of 3% improved stability,elasticity and degree of softness in compare with those of control and GCS gum samples. Also,results of physical properties namely weight,volume, specific volume, density, height and index to volume showed that pan bread samples with GCS and Arabic gum 5% were nearly in the same values with control sample. Results of bioactive compounds also showed that addition of GCS gum and Arabic gum increased the amount of TPC and no significant difference observed in TFC.When, DPPH% assay in all pan bread samples was increased in compared with the control one. All pan bread samples didn't show observed changes up to 5 days of storage under different storage conditions(room and refrigerator temperatures).Spoilage was pointed out by black, gray, brownish yellow and green coloration on the pan bread samples. It is recommended that addition of 0.1% GCS gum and 3% Arabic gum improved pan bread properties.
{"title":"Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread الإستفادة من صمغ حب الرشاد والصمغ العربي کصموغ طبيعية في تحسين الصفات الريولوجية والفيزيائية والحسية لخبز القوالب","authors":"Abo Raya, H. Fahmy, Rania E. El-Gammal, Shimaa A. A. ElBendary","doi":"10.21608/jfds.2021.204710","DOIUrl":"https://doi.org/10.21608/jfds.2021.204710","url":null,"abstract":"This study was carried out to examine the utilization of garden cress seeds gum(GCS gum)and Arabic gum in processing pan bread. Rheological properties of dough, physical properties, sensory properties, color parameters, texture profile analysis and bioactive compounds(total phenolics content(TPC)and total flavonoids content(TFC))were determined. Extracted GCS gum and Arabic gum were used to prepare pan bread at the rate of 0.1% GCS gum and 3% Arabic gum.The pan bread samples were prepared by partially replacing the wheat flour by 5, 10, 15, 20 and 30% of garden cress seed flour(GCS flour).Results of farinograph and extensograph indicated that addition of Arabic gum with the concentration of 3% improved stability,elasticity and degree of softness in compare with those of control and GCS gum samples. Also,results of physical properties namely weight,volume, specific volume, density, height and index to volume showed that pan bread samples with GCS and Arabic gum 5% were nearly in the same values with control sample. Results of bioactive compounds also showed that addition of GCS gum and Arabic gum increased the amount of TPC and no significant difference observed in TFC.When, DPPH% assay in all pan bread samples was increased in compared with the control one. All pan bread samples didn't show observed changes up to 5 days of storage under different storage conditions(room and refrigerator temperatures).Spoilage was pointed out by black, gray, brownish yellow and green coloration on the pan bread samples. It is recommended that addition of 0.1% GCS gum and 3% Arabic gum improved pan bread properties.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"142 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76623655","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 : 2021-10-01DOI: 10.21608/jfds.2021.96593.1027
Eman.A. Mahmoud
Three cooking techniques (pan frying in corn oil, roasting in a Halogen convection oven, and grilling in a double jacket electric grill) were evaluated for their effect on the quality attributes (cooking characteristics, chemical composition, fatty acids, amino acids, physicochemical properties, microbiological activity, sensory evaluation, and cost-profit analysis) of the Nile tilapia (Oreochromis niloticus) burgers. The Nile tilapia weighed an average of 500 grams and contained 52.13% edible flesh. There were no significant (p ≤ 0.05) differences in the proximate chemical composition of roasted and grilled burgers. While, the frying technique and both other cooking techniques differs significantly (p ≤ 0.05). In terms of pH, total volatile base nitrogen, and thiobarbituric acid reactive substances values, there were no significant differences (p ≤ 0.05) between the three cooking techniques. During the frying process, the fatty acids and amino acids content of the fish burgers was considerably influenced. The results of the sensory evaluation of fish burgers revealed that fried and grilled burgers had better color, odor, appearance, and overall acceptability than roasted burgers. The Nile tilapia burgers were proven to be good for human eating, roasted and grilled as cooking methods for a healthy diet. The current research paves the way for optimal use of this product with profit margin 83.33%, especially during the peak of fishing season.
{"title":"Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes تأثير ثلاث تقنيات للطهي على خصائص جودة برجرسمک البلطي النيلي(Oreochromis niloticus)","authors":"Eman.A. Mahmoud","doi":"10.21608/jfds.2021.96593.1027","DOIUrl":"https://doi.org/10.21608/jfds.2021.96593.1027","url":null,"abstract":"Three cooking techniques (pan frying in corn oil, roasting in a Halogen convection oven, and grilling in a double jacket electric grill) were evaluated for their effect on the quality attributes (cooking characteristics, chemical composition, fatty acids, amino acids, physicochemical properties, microbiological activity, sensory evaluation, and cost-profit analysis) of the Nile tilapia (Oreochromis niloticus) burgers. The Nile tilapia weighed an average of 500 grams and contained 52.13% edible flesh. There were no significant (p ≤ 0.05) differences in the proximate chemical composition of roasted and grilled burgers. While, the frying technique and both other cooking techniques differs significantly (p ≤ 0.05). In terms of pH, total volatile base nitrogen, and thiobarbituric acid reactive substances values, there were no significant differences (p ≤ 0.05) between the three cooking techniques. During the frying process, the fatty acids and amino acids content of the fish burgers was considerably influenced. The results of the sensory evaluation of fish burgers revealed that fried and grilled burgers had better color, odor, appearance, and overall acceptability than roasted burgers. The Nile tilapia burgers were proven to be good for human eating, roasted and grilled as cooking methods for a healthy diet. The current research paves the way for optimal use of this product with profit margin 83.33%, especially during the peak of fishing season.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86901044","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 : 2021-10-01DOI: 10.21608/jfds.2021.97427.1028
Eman.A. Mahmoud, Eman Mohamed, A. Sharaf
Biochemical assay, microbial load determination, and sensory evaluation of Egyptian Catfish fillets were examined during frozen storage at -18 oC up to 12 months. The initial chemical composition of Catfish fillet was moisture 73.01%, protein 80.96%, Crude oil 09.52%, crude ash 7.30%, and total carbohydrate 2.11%. The frozen storage process showed a significant effect on the chemical composition of studied Catfish fillets. pH and WHC values were decreased significantly whereas the TVBN and TBA values significantly increased in Catfish fillets with prolong of storage period. The microbial activities decreased during frozen storage. The total bacterial counts were 4.10, 2.11 and 2.71 (cfu×10/g) in the zero, 6 and 12 months for frozen Catfish fillets, respectively. All sensory characteristics except taste and overall acceptability were significantly decreased at the end of the storage period. This study is highly significant to fulfil the consumer issue concerning the time it takes to preserve Catfish fillets without damaging public health in domestic freezers. keywords: Egyptian Catfish, fish fillet, frozen storage, quality attributes.
{"title":"Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage تقييم جودة فيليه سمک القراميط المصرى (Clarias gariepinus) اثناء التخزين المجمد","authors":"Eman.A. Mahmoud, Eman Mohamed, A. Sharaf","doi":"10.21608/jfds.2021.97427.1028","DOIUrl":"https://doi.org/10.21608/jfds.2021.97427.1028","url":null,"abstract":"Biochemical assay, microbial load determination, and sensory evaluation of Egyptian Catfish fillets were examined during frozen storage at -18 oC up to 12 months. The initial chemical composition of Catfish fillet was moisture 73.01%, protein 80.96%, Crude oil 09.52%, crude ash 7.30%, and total carbohydrate 2.11%. The frozen storage process showed a significant effect on the chemical composition of studied Catfish fillets. pH and WHC values were decreased significantly whereas the TVBN and TBA values significantly increased in Catfish fillets with prolong of storage period. The microbial activities decreased during frozen storage. The total bacterial counts were 4.10, 2.11 and 2.71 (cfu×10/g) in the zero, 6 and 12 months for frozen Catfish fillets, respectively. All sensory characteristics except taste and overall acceptability were significantly decreased at the end of the storage period. This study is highly significant to fulfil the consumer issue concerning the time it takes to preserve Catfish fillets without damaging public health in domestic freezers. keywords: Egyptian Catfish, fish fillet, frozen storage, quality attributes.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78846431","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 : 2021-09-01DOI: 10.21608/jfds.2021.201815
A. El-Refai, M. Shalaby, R. El-gammal, El-Zahraa Motawea, A. Ali
This research aimed to study the effect of addition moringa and turmeric powders on some properties of pan bread. Moringa and turmeric powders were added with the ratio of 5%, wheat flour and oat flour in order to prepare coloured pan bread. Chemical composition, mineral content, antioxidant activity, rheological properties and staling rate of pan bread samples were studied. Obtained results indicated that addition of moringa powder increased the amount of protein, ash, crude fibers, minerals and antioxidant activity in prepared pan bread samples. While, the carbohydrates content decreased in compared with those of control samples. Rheological properties also resulted that addition of Moringa and turmeric powder negatively influnced on some farinograph parameters (water absorption, arrival time, and dough development time and dough stability) and extensograph parameters (elasticity, extensiblity, proportional number and energy of dough). Staling rate results showed that there was gradual decrease in all fortified pan bread samples for freshness up to 48 hours of storage in compared with those of control sample, also, an observed decrease in staling rate after 48 hours of storage of all pan bread. Sensory evaluation results indicated that there was an enhancment in all nutritional value, the acceptability properties of all pan bread samples. properties and staling rate.
{"title":"Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread","authors":"A. El-Refai, M. Shalaby, R. El-gammal, El-Zahraa Motawea, A. Ali","doi":"10.21608/jfds.2021.201815","DOIUrl":"https://doi.org/10.21608/jfds.2021.201815","url":null,"abstract":"This research aimed to study the effect of addition moringa and turmeric powders on some properties of pan bread. Moringa and turmeric powders were added with the ratio of 5%, wheat flour and oat flour in order to prepare coloured pan bread. Chemical composition, mineral content, antioxidant activity, rheological properties and staling rate of pan bread samples were studied. Obtained results indicated that addition of moringa powder increased the amount of protein, ash, crude fibers, minerals and antioxidant activity in prepared pan bread samples. While, the carbohydrates content decreased in compared with those of control samples. Rheological properties also resulted that addition of Moringa and turmeric powder negatively influnced on some farinograph parameters (water absorption, arrival time, and dough development time and dough stability) and extensograph parameters (elasticity, extensiblity, proportional number and energy of dough). Staling rate results showed that there was gradual decrease in all fortified pan bread samples for freshness up to 48 hours of storage in compared with those of control sample, also, an observed decrease in staling rate after 48 hours of storage of all pan bread. Sensory evaluation results indicated that there was an enhancment in all nutritional value, the acceptability properties of all pan bread samples. properties and staling rate.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75404454","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 : 2021-09-01DOI: 10.21608/jfds.2021.89545.1025
G. Asker, Mona Mousa
The aim of this study was to determine the quality attributes of chickpea enriched rice noodles. Black rice-chickpea pastas were produced from different blends 10–30% of chickpea flour and black rice flour. The protein, fat, ash, Ca, Mg and P content were observed higher for chickpea flour. The noodles' proximate composition, cooking quality, and sensory characteristics were determined. Results showed an increment in protein content (9.23 – 16.54 %), fat (2.64 – 4.14 %) and ash (1.91 – 2.71 %). Fortification with chickpea flour reduced cooking time (8.5 – 7.32 min) but increased cooking loss from 2.48 to 4.18 %. Black rice noodles enriched with 30% chickpea flour was highly ranked for sensory attributes. Chickpea flour can be successfully using in the noodles formula and improving the nutritional quality of noodles. In conclusion, this study found that black rice-chickpea noodles are a nutritional alternative to traditional rice noodles, as well as providing variety to dietary categories for celiac disease sufferers.
{"title":"Processing Gluten- Free Noodles Fortified with Chickpea Flour","authors":"G. Asker, Mona Mousa","doi":"10.21608/jfds.2021.89545.1025","DOIUrl":"https://doi.org/10.21608/jfds.2021.89545.1025","url":null,"abstract":"The aim of this study was to determine the quality attributes of chickpea enriched rice noodles. Black rice-chickpea pastas were produced from different blends 10–30% of chickpea flour and black rice flour. The protein, fat, ash, Ca, Mg and P content were observed higher for chickpea flour. The noodles' proximate composition, cooking quality, and sensory characteristics were determined. Results showed an increment in protein content (9.23 – 16.54 %), fat (2.64 – 4.14 %) and ash (1.91 – 2.71 %). Fortification with chickpea flour reduced cooking time (8.5 – 7.32 min) but increased cooking loss from 2.48 to 4.18 %. Black rice noodles enriched with 30% chickpea flour was highly ranked for sensory attributes. Chickpea flour can be successfully using in the noodles formula and improving the nutritional quality of noodles. In conclusion, this study found that black rice-chickpea noodles are a nutritional alternative to traditional rice noodles, as well as providing variety to dietary categories for celiac disease sufferers.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74018529","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 : 2021-09-01DOI: 10.21608/jfds.2021.201809
Fatema Abd El Moneem, A. Elmaadawy, Z. Mohamed, E. Atwaa
The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied. Pomegranate pomace powder was added to low fat milk yoghurt at levels of 1, and 2%., low fat yoghurt was analyzed when fresh and during the passage of 5, 10 and 15 days of storage at the temperature of the refrigerator. The results showed that fortification of reduced-fat milk used in the manufacture of probiotic yoghurt significantly affected the chemical composition of the resulting yoghurt as it increased the contents of total solids, protein, ash, dietary fiber and phenolic , pH and viscosity values, and these increases were proportional to the supplementation ratio. While the values of acidity and whey separation decreased as a supplementation ratio increased. Supplementation of reduced fat yoghurt with the pomegranate pomace powder improved the viability of probiotic starter culture. Low fat yoghurt containing 2% pomegranate pomace powder had the highest scores of the sensory evaluation was gained in the presence of 2% pomegranate pomace powder, compared to other low fat yoghurt treatments .Through the results, it can be recommended to fortify the low-fat milk used in the manufacture of yoghurt with pomegranate pulp powder by 2%, as this fortification improved the chemical, rheological, antioxidant and sensory properties of the resulting low-fat yoghurt.
{"title":"Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers","authors":"Fatema Abd El Moneem, A. Elmaadawy, Z. Mohamed, E. Atwaa","doi":"10.21608/jfds.2021.201809","DOIUrl":"https://doi.org/10.21608/jfds.2021.201809","url":null,"abstract":"The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied. Pomegranate pomace powder was added to low fat milk yoghurt at levels of 1, and 2%., low fat yoghurt was analyzed when fresh and during the passage of 5, 10 and 15 days of storage at the temperature of the refrigerator. The results showed that fortification of reduced-fat milk used in the manufacture of probiotic yoghurt significantly affected the chemical composition of the resulting yoghurt as it increased the contents of total solids, protein, ash, dietary fiber and phenolic , pH and viscosity values, and these increases were proportional to the supplementation ratio. While the values of acidity and whey separation decreased as a supplementation ratio increased. Supplementation of reduced fat yoghurt with the pomegranate pomace powder improved the viability of probiotic starter culture. Low fat yoghurt containing 2% pomegranate pomace powder had the highest scores of the sensory evaluation was gained in the presence of 2% pomegranate pomace powder, compared to other low fat yoghurt treatments .Through the results, it can be recommended to fortify the low-fat milk used in the manufacture of yoghurt with pomegranate pulp powder by 2%, as this fortification improved the chemical, rheological, antioxidant and sensory properties of the resulting low-fat yoghurt.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89271978","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 : 2021-09-01DOI: 10.21608/jfds.2021.201813
Maha M. Bikheet, Eman Yasien, S. Galal
Fermented dairy products are considered functional foods, because they have many beneficial effects on human health. Yoghurt is a popular fermented product worldwide. Can yoghurt be innovated by adding ingredients that can improve the quality of the diet, Moringa oleifera (moringa). Leaves have high percentage of nutrient and bioactive compounds. These compounds are proteins, carbohydrates, calcium, phosphorus, potassium, iron, vitamins, beta carotene and other bioactive compounds which are essential for preventer anticancer, antiulcer, antimicrobial, antioxidant and some of therapeutic properties. Various studies have concluded that moringa can be used in food products as a functional ingredient. Different ratios of Moringa oleifera leaves powder extract with ethanol 80 % or water (1, 3 and 5%) were used in preparation of drinking yoghurt and coded respectively as MAE1, MAE2 and MAE3 for alcohol extract and MWE1, MWE2 and MWE3 for water extract. Result showed that MAE2, MAE3 and MWE1 They were the best choice for all sensory attributes and received the highest mean ranking and had the greatest performance for general acceptability in contrast with other treatments. Addition of moringa leaves extract can increase the nutritional and therapeutic properties of the prepared drinking yoghrt. Control has lower total lactic acid bacteria but can increase in addition 5% moringa leaves alcohol extract (MAE3).
{"title":"Preparation of Functional Yoghrt Drink Fortified with Moringa olifera Leaves","authors":"Maha M. Bikheet, Eman Yasien, S. Galal","doi":"10.21608/jfds.2021.201813","DOIUrl":"https://doi.org/10.21608/jfds.2021.201813","url":null,"abstract":"Fermented dairy products are considered functional foods, because they have many beneficial effects on human health. Yoghurt is a popular fermented product worldwide. Can yoghurt be innovated by adding ingredients that can improve the quality of the diet, Moringa oleifera (moringa). Leaves have high percentage of nutrient and bioactive compounds. These compounds are proteins, carbohydrates, calcium, phosphorus, potassium, iron, vitamins, beta carotene and other bioactive compounds which are essential for preventer anticancer, antiulcer, antimicrobial, antioxidant and some of therapeutic properties. Various studies have concluded that moringa can be used in food products as a functional ingredient. Different ratios of Moringa oleifera leaves powder extract with ethanol 80 % or water (1, 3 and 5%) were used in preparation of drinking yoghurt and coded respectively as MAE1, MAE2 and MAE3 for alcohol extract and MWE1, MWE2 and MWE3 for water extract. Result showed that MAE2, MAE3 and MWE1 They were the best choice for all sensory attributes and received the highest mean ranking and had the greatest performance for general acceptability in contrast with other treatments. Addition of moringa leaves extract can increase the nutritional and therapeutic properties of the prepared drinking yoghrt. Control has lower total lactic acid bacteria but can increase in addition 5% moringa leaves alcohol extract (MAE3).","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74924998","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 : 2021-08-01DOI: 10.21608/jfds.2021.87487.1023
Abul-Hamd El Sayed MEHANNI
The goal of this research was to attempt to evaluate the enzymatic aqueous extraction (EAE) of Mango seed oil compared with standard hexan method. Physicochemical properties and oxidative stability of extracted oil were investigated. So the solvent is safe and does not offer the danger of a lightning strike, the EAE is preferable to solvent extraction procedures. Viscozyme L, Celluclast 1.5 L, Nutrase 0.8L, and Alcalase 2.4l FG enzymes were assayed. The oil extraction yield was improved by using ternary enzyme mixes, although it was still considerably (p0.05) lower than that achieved with hexane . Furthermore, The most common types of enzymes employed for EAE are cellulases, proteases, and pectinases. In comparison to those extracted with hexane, oils extracted using (65:25:10 % from Alcalase : Neutrase : Viscozyme) showed a larger buildup of induction time, indicating improved oxidative stability. As a result, we may visualize future industrialization of EAE techniques and promote them as clean technology using this method. The quantity and quality of the extracted mango seed oils compared to hexane extraction for the above-said variables have
{"title":"Impact of Enzymatic Aqueous Extraction Mango Seed Oil on Physicochemical Properties and Oxidative Stability","authors":"Abul-Hamd El Sayed MEHANNI","doi":"10.21608/jfds.2021.87487.1023","DOIUrl":"https://doi.org/10.21608/jfds.2021.87487.1023","url":null,"abstract":"The goal of this research was to attempt to evaluate the enzymatic aqueous extraction (EAE) of Mango seed oil compared with standard hexan method. Physicochemical properties and oxidative stability of extracted oil were investigated. So the solvent is safe and does not offer the danger of a lightning strike, the EAE is preferable to solvent extraction procedures. Viscozyme L, Celluclast 1.5 L, Nutrase 0.8L, and Alcalase 2.4l FG enzymes were assayed. The oil extraction yield was improved by using ternary enzyme mixes, although it was still considerably (p0.05) lower than that achieved with hexane . Furthermore, The most common types of enzymes employed for EAE are cellulases, proteases, and pectinases. In comparison to those extracted with hexane, oils extracted using (65:25:10 % from Alcalase : Neutrase : Viscozyme) showed a larger buildup of induction time, indicating improved oxidative stability. As a result, we may visualize future industrialization of EAE techniques and promote them as clean technology using this method. The quantity and quality of the extracted mango seed oils compared to hexane extraction for the above-said variables have","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78701836","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 : 2021-08-01DOI: 10.21608/jfds.2021.88671.1024
Dalia El-messiry, Soad El Desoky, Rabab Abd El-Razek
It is difficult to produce children's marshmallow candy colored with anthocyanin enriched extract (AEE) from jamun (Syzygium cumini) without first researching the product's quality. Different levels of anthocyanin enriched extract (AEE) additionally mixed into the standard marshmallow candy (at 3, 5 and 7g into 100g recipe compared with marshmallow sample coloring by synthetic color (Carmine) at 0.10 g/100g. Characterize of (AEE) were analysis. Water activity, color properties and organoleptic characteristics of the products during storage for 90 days were evaluated. Present study reports (AEE) at 0.6, 0.8 and 1mg/ml was found to exhibit a higher significant DPPH radical scavenging activity (P ≤ 0.05) than that of BHT at concentration 200 and 300 ppm. there were no significant difference (p<0.05) in (AEE) at pH 5 and incubation period 0, 30, 60, 90 and 120 min at 50°C was 2.65, 3.06, 3.03, 3.18 and 3.16 mg/100 ml. Water activity of marshmallow candy tended to decrease with the addition of (AEE). It caused by the ability of (AEE) to prevent moisture absorption and retention. There were no significant difference in (appearance, odor, taste, texture and overall acceptability) between the control sample and marshmallow samples colored with 3% (AEE). Jamun is a dark purplish fruit and its color undoubtedly contributed to the color of marshmallow by decreasing the L* and b* values and increasing a* value so that Jamun extract can be successfully used to improve properties of children marshmallow candy.
{"title":"Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage","authors":"Dalia El-messiry, Soad El Desoky, Rabab Abd El-Razek","doi":"10.21608/jfds.2021.88671.1024","DOIUrl":"https://doi.org/10.21608/jfds.2021.88671.1024","url":null,"abstract":"It is difficult to produce children's marshmallow candy colored with anthocyanin enriched extract (AEE) from jamun (Syzygium cumini) without first researching the product's quality. Different levels of anthocyanin enriched extract (AEE) additionally mixed into the standard marshmallow candy (at 3, 5 and 7g into 100g recipe compared with marshmallow sample coloring by synthetic color (Carmine) at 0.10 g/100g. Characterize of (AEE) were analysis. Water activity, color properties and organoleptic characteristics of the products during storage for 90 days were evaluated. Present study reports (AEE) at 0.6, 0.8 and 1mg/ml was found to exhibit a higher significant DPPH radical scavenging activity (P ≤ 0.05) than that of BHT at concentration 200 and 300 ppm. there were no significant difference (p<0.05) in (AEE) at pH 5 and incubation period 0, 30, 60, 90 and 120 min at 50°C was 2.65, 3.06, 3.03, 3.18 and 3.16 mg/100 ml. Water activity of marshmallow candy tended to decrease with the addition of (AEE). It caused by the ability of (AEE) to prevent moisture absorption and retention. There were no significant difference in (appearance, odor, taste, texture and overall acceptability) between the control sample and marshmallow samples colored with 3% (AEE). Jamun is a dark purplish fruit and its color undoubtedly contributed to the color of marshmallow by decreasing the L* and b* values and increasing a* value so that Jamun extract can be successfully used to improve properties of children marshmallow candy.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79052483","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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