Pub Date : 2021-08-01DOI: 10.21608/jfds.2021.197356
S. Ghozy
Effects of prickly pear powder and extract on biological and biochemical changes of toxicated rats by tartrazine were investigated. Thirty male albino rats were used and divided to 5 groups (n=6) each group rats. The rats injected with tartrazine at a dose 300 mg /kg of body weight/day diluted in distilled water. Serum liver functions (GOT GPT and TP), lipid profile (TG, TC, HDL-c, LDL-c, and VIDL-c), kidney functions (creatinine uric acid and urea) and plasma glutathione transferase (GST), superoxide dismutase (SOD) enzymes and malondialdehyde (MDA) were determined. The lowest GOT, GPT liver enzyme, cholesterol triglycerides, LDL-c and VLDL-c uric acid, urea, creatinine and malondialdehyde (MDA) levels of treated group recorded for group fed on mixture 10% & 100 ml prickly pear powder and extract with significant difference and verse versa with HDL-c levels.Data also indicated that addition of prickly pear powder and extract had improved all biochemical tested compared with treated groups for reduction of tartrazine risk with significant difference. As conclusion, addition of mixture 10% & 100 ml prickly pear powder and extract of treated group rats with tartrazine pigment significantly improved all biochemical tested by different rats. Therefore, prickly pear powder and extract could be used in our beverages and daily dishes for reduction of tartrazine risk. Keyword: Opuntia ficus-indica, dietary fiber, body's immunity, coloring substances.
{"title":"Biological Effects of Prickly Pear Powder and Extract aginst Tartrazine Toxicity on Experimental Rats","authors":"S. Ghozy","doi":"10.21608/jfds.2021.197356","DOIUrl":"https://doi.org/10.21608/jfds.2021.197356","url":null,"abstract":"Effects of prickly pear powder and extract on biological and biochemical changes of toxicated rats by tartrazine were investigated. Thirty male albino rats were used and divided to 5 groups (n=6) each group rats. The rats injected with tartrazine at a dose 300 mg /kg of body weight/day diluted in distilled water. Serum liver functions (GOT GPT and TP), lipid profile (TG, TC, HDL-c, LDL-c, and VIDL-c), kidney functions (creatinine uric acid and urea) and plasma glutathione transferase (GST), superoxide dismutase (SOD) enzymes and malondialdehyde (MDA) were determined. The lowest GOT, GPT liver enzyme, cholesterol triglycerides, LDL-c and VLDL-c uric acid, urea, creatinine and malondialdehyde (MDA) levels of treated group recorded for group fed on mixture 10% & 100 ml prickly pear powder and extract with significant difference and verse versa with HDL-c levels.Data also indicated that addition of prickly pear powder and extract had improved all biochemical tested compared with treated groups for reduction of tartrazine risk with significant difference. As conclusion, addition of mixture 10% & 100 ml prickly pear powder and extract of treated group rats with tartrazine pigment significantly improved all biochemical tested by different rats. Therefore, prickly pear powder and extract could be used in our beverages and daily dishes for reduction of tartrazine risk. Keyword: Opuntia ficus-indica, dietary fiber, body's immunity, coloring substances.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88823341","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.2021.197351
A. Mohammed, Pari Hama Mahmud, Dyar Hassan Kawani, K. Ibrahim
This study was carried out during 2017-2020 in the food science and human nutrition department college of agricultural sciences University of Hlabja, were studied different physiochemical properties of locally yogurt in Halabja city. During the study cow milk was used from different area. Microbial evolution was studied too, this product has an important properties and special aroma and flavour, it is generally conceders as a main meal in breakfast for Iraqi family. This product is deference from area to another according to type of animal, its breed and feeding of animals. Yogurt product were divided in too 10 categories accprding to the different area .There are many factors affecting this product. this study content physical properties including (viscosity, hardness, pH and texture determination). In other hands this study was mentioned to the chemical properties of yogurt including % of (Moisture, ash, fat, protein and water holding capacity). The data was analyzed according to XLSAT test. Microbial evolution was carried out for three types of microorganism which were Streptococcus spp. , Lactobacillus spp, and Yeasts for all categories .In this current study illustrated that among all categories category 8 has a standard properties in flavour, aroma, portion ,total solid , moisture and hardness. In microbial evolution there were not any contamination with these species of bacteria and yeasts.
{"title":"Nutrition Value, Physiochemical Property and Microbial Evolution of Yoghurt (MAST) in Halabja City, Kurdistan, Iraq","authors":"A. Mohammed, Pari Hama Mahmud, Dyar Hassan Kawani, K. Ibrahim","doi":"10.21608/jfds.2021.197351","DOIUrl":"https://doi.org/10.21608/jfds.2021.197351","url":null,"abstract":"This study was carried out during 2017-2020 in the food science and human nutrition department college of agricultural sciences University of Hlabja, were studied different physiochemical properties of locally yogurt in Halabja city. During the study cow milk was used from different area. Microbial evolution was studied too, this product has an important properties and special aroma and flavour, it is generally conceders as a main meal in breakfast for Iraqi family. This product is deference from area to another according to type of animal, its breed and feeding of animals. Yogurt product were divided in too 10 categories accprding to the different area .There are many factors affecting this product. this study content physical properties including (viscosity, hardness, pH and texture determination). In other hands this study was mentioned to the chemical properties of yogurt including % of (Moisture, ash, fat, protein and water holding capacity). The data was analyzed according to XLSAT test. Microbial evolution was carried out for three types of microorganism which were Streptococcus spp. , Lactobacillus spp, and Yeasts for all categories .In this current study illustrated that among all categories category 8 has a standard properties in flavour, aroma, portion ,total solid , moisture and hardness. In microbial evolution there were not any contamination with these species of bacteria and yeasts.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77806808","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 : 2021-07-01DOI: 10.21608/jfds.2021.188379
Mostsfa Salah Ibrahim, H. A. El-Galil, A. El-raheem, Dalia G. Kamel
The present study aimed to make white soft cheese (WSC) with different salt concentrations, using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were divided into 5 treatments; control contained 5% salt, T1 contained 6% salt, T2 contained 7% salt, T3 contained 8% salt and T4 contained 9% salt. Then, cheese treatments are stored at 5±1oC for 90 days. The chemical and microbiological analysis were carried when fresh and after 15, 30, 45, 60, 75 & 90 days of storage periods. Statistical analysis showed that there was a highly significant difference (p < 0.0001) in the acidity (%), moisture content, fat (%), salt (%), total protein (%) and soluble nitrogen (%) between cheese treatments. Also a highly significant difference (p < 0.0001) was found during the 90 days of pickled time. Microbiological analysis showed that there was a negative correlation between the salt level and the numbers of Bifidobacterium longum in control samples, which made with lowest salt content (%). which maintained a high numbers of Bifidobacterium longum of5-7 log CFU / g.after 75 days.
{"title":"Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على الخواص الکيميائية والميکروبيولوجية للجبن الأبيض الطري المصنع بإضافة البکتريا Bifidobacterium longum","authors":"Mostsfa Salah Ibrahim, H. A. El-Galil, A. El-raheem, Dalia G. Kamel","doi":"10.21608/jfds.2021.188379","DOIUrl":"https://doi.org/10.21608/jfds.2021.188379","url":null,"abstract":"The present study aimed to make white soft cheese (WSC) with different salt concentrations, using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were divided into 5 treatments; control contained 5% salt, T1 contained 6% salt, T2 contained 7% salt, T3 contained 8% salt and T4 contained 9% salt. Then, cheese treatments are stored at 5±1oC for 90 days. The chemical and microbiological analysis were carried when fresh and after 15, 30, 45, 60, 75 & 90 days of storage periods. Statistical analysis showed that there was a highly significant difference (p < 0.0001) in the acidity (%), moisture content, fat (%), salt (%), total protein (%) and soluble nitrogen (%) between cheese treatments. Also a highly significant difference (p < 0.0001) was found during the 90 days of pickled time. Microbiological analysis showed that there was a negative correlation between the salt level and the numbers of Bifidobacterium longum in control samples, which made with lowest salt content (%). which maintained a high numbers of Bifidobacterium longum of5-7 log CFU / g.after 75 days.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90854268","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 : 2021-07-01DOI: 10.21608/jfds.2021.188353
Samah M. Abd Elraziek, Mona Khalil, A. K. A. El-Hameed, Rania E. El-Gamal
This research was carried out to study the bioactive compounds which found in red beet roots as antimicrobial activity and as anticancers in the lung and breast . Red beet roots were used and a set of technological treatments (drying, blanching than drying and freeze-drying) were carried out to choose the most appropriate treatments to reduce the loss of bioactive substances. Chemical properties, minerals and active substances were estimated for each of the previous treatments. Results showed that the drying treatment of red beet roots exhibited the lowest rates of loss in chemical composition and active substances. Methanolic extract of fresh red beet roots and other treatments of red beet roots as antimicrobial activity of some types of bacteria, fungi and yeasts, and the results showed positive effects on bacteria and yeast. Also, the effect of the methanolic extract of fresh beet roots and other treatment of red beet roots were examined as anticancers on the carcinogenic cells of the lung and breast.The results showed that the IC50 obtained from fresh and dried red beet roots extract were 352, 227, 242 and 321 µg/ml on both of breast and lung cancer cells, respectively. Therefore, the study recommends that red beet roots could be added in many foodstuffs to reduce the incidence of cancer.
{"title":"Antimicrobial and Anticancer Effect of Bioactive Compounds in Red Beet Roots التأثير المضاد للنشاط الميکروبى و المضاد للسرطان للمواد الفعاله فى جذور البنجر الأحمر.","authors":"Samah M. Abd Elraziek, Mona Khalil, A. K. A. El-Hameed, Rania E. El-Gamal","doi":"10.21608/jfds.2021.188353","DOIUrl":"https://doi.org/10.21608/jfds.2021.188353","url":null,"abstract":"This research was carried out to study the bioactive compounds which found in red beet roots as antimicrobial activity and as anticancers in the lung and breast . Red beet roots were used and a set of technological treatments (drying, blanching than drying and freeze-drying) were carried out to choose the most appropriate treatments to reduce the loss of bioactive substances. Chemical properties, minerals and active substances were estimated for each of the previous treatments. Results showed that the drying treatment of red beet roots exhibited the lowest rates of loss in chemical composition and active substances. Methanolic extract of fresh red beet roots and other treatments of red beet roots as antimicrobial activity of some types of bacteria, fungi and yeasts, and the results showed positive effects on bacteria and yeast. Also, the effect of the methanolic extract of fresh beet roots and other treatment of red beet roots were examined as anticancers on the carcinogenic cells of the lung and breast.The results showed that the IC50 obtained from fresh and dried red beet roots extract were 352, 227, 242 and 321 µg/ml on both of breast and lung cancer cells, respectively. Therefore, the study recommends that red beet roots could be added in many foodstuffs to reduce the incidence of cancer.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86468540","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 : 2021-07-01DOI: 10.21608/jfds.2021.80037.1022
aziza salah-eldin, Dalia Abd-Allah
This study was carried out to evaluate the effect of chamomile as a natural product to reduce the negative effects of some food additives. Evaluation of the toxic effects of monosodium glutamate, Sunset Yellow (E110) and Synthetic Dye Brilliant Blue (SDBB) were tested in 45 male albino rats weighing 150-180g b.wt each, and divided into 9 equal groups, first was kept as a control-ve group, while group 2,3,4,5 were control+ve given Monosodium glutamate (MSG) (70 g/kg), Sunset Yellow (E110) 2g/kg bw ), and Synthetic Dye Brilliant Blue (SDBB) 2g/kg b.wt respectively daily for 56 days. Other groups were treated with (MSG), E110, SDBB, plus tested chamomile. Chamomile (Matricaria recutita L.) is given as a percent of 5% from the basal diet. then measuring their actions on liver function, kidney function, cholesterol, triglycerides, LDL cholesterol, HDL cholesterol, VLDL cholesterol , atherogenic index (AI), Malondialdehyde (MDA), Superoxide dismutase activity (SOD), (CAT) catalase and reduced glutathione GSH, and histopathological changes of liver and brain were examined. The results found that feeding with chamomile improved lipids profile and antioxidant enzymes backed to normal levels. Also, according to our results, chamomile could be used for improving liver and kidney functions. Conclusion: it could be concluded that Chamomile offers a therapeutic advantage that minimizes the metabolic abnormalities and biochemical changes induced by these food additives. Also, food additives (MSG) and synthetic colorants administration should not be used for a large amounts or long period in a human’s diet.
{"title":"Amerolative Influence of Chamomile (Matricaria recutita L.) on Synthetic Food Additive Induced Probable Toxicity in Male Albino Rats التأثير المخفف للبابونج علي السمية المحتملة للمضافات الغذائية الصناعية في ذکور الجرذان البيضاء","authors":"aziza salah-eldin, Dalia Abd-Allah","doi":"10.21608/jfds.2021.80037.1022","DOIUrl":"https://doi.org/10.21608/jfds.2021.80037.1022","url":null,"abstract":"This study was carried out to evaluate the effect of chamomile as a natural product to reduce the negative effects of some food additives. Evaluation of the toxic effects of monosodium glutamate, Sunset Yellow (E110) and Synthetic Dye Brilliant Blue (SDBB) were tested in 45 male albino rats weighing 150-180g b.wt each, and divided into 9 equal groups, first was kept as a control-ve group, while group 2,3,4,5 were control+ve given Monosodium glutamate (MSG) (70 g/kg), Sunset Yellow (E110) 2g/kg bw ), and Synthetic Dye Brilliant Blue (SDBB) 2g/kg b.wt respectively daily for 56 days. Other groups were treated with (MSG), E110, SDBB, plus tested chamomile. Chamomile (Matricaria recutita L.) is given as a percent of 5% from the basal diet. then measuring their actions on liver function, kidney function, cholesterol, triglycerides, LDL cholesterol, HDL cholesterol, VLDL cholesterol , atherogenic index (AI), Malondialdehyde (MDA), Superoxide dismutase activity (SOD), (CAT) catalase and reduced glutathione GSH, and histopathological changes of liver and brain were examined. The results found that feeding with chamomile improved lipids profile and antioxidant enzymes backed to normal levels. Also, according to our results, chamomile could be used for improving liver and kidney functions. Conclusion: it could be concluded that Chamomile offers a therapeutic advantage that minimizes the metabolic abnormalities and biochemical changes induced by these food additives. Also, food additives (MSG) and synthetic colorants administration should not be used for a large amounts or long period in a human’s diet.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"2019 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73337487","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 : 2021-04-01DOI: 10.21608/jfds.2021.200240
E. Soliman, M. Tawfik, H. El-Sayed, Y. Moharram
To prepare good starch-based films the optimum concentration of high amylose starch was 8%. The various factors affecting the formation of these films were studied by measuring the physical (thickness and surface density), chemical (moisture content and water solubility), optical (light transmission and colour), mechanical (tensile strength and elongation at break) and barrier (water vapour and oxygen permeability) properties and examination of the ultrastructure of the prepared films. The suitable type and level of plasticizers used for preparing such films with good mechanical and barrier properties were glycerol at 40% or sorbitol at 50% level of starch weight. The sorbitol-plasticized starch films were more stable throughout the storage. Addition of glutamic acid as a co-plasticizer improved the different properties. The combination of starch with gelatin, agarose, agar, or PEG1000 were examined. Starch-agar blend films gave best physical, mechanical and barrier properties. Moreover, the IR spectra of these films were obtained and the characteristic IR bands for these spectra were assigned. Addition of glutamic acid and combination of starch with different polymers caused changes in the IR spectrum of starch film.
{"title":"PREPARATION AND CHARACTERIZATION OF STARCH BASED EDIBLE/ BIODEGRADABLE FILMS","authors":"E. Soliman, M. Tawfik, H. El-Sayed, Y. Moharram","doi":"10.21608/jfds.2021.200240","DOIUrl":"https://doi.org/10.21608/jfds.2021.200240","url":null,"abstract":"To prepare good starch-based films the optimum concentration of high amylose starch was 8%. The various factors affecting the formation of these films were studied by measuring the physical (thickness and surface density), chemical (moisture content and water solubility), optical (light transmission and colour), mechanical (tensile strength and elongation at break) and barrier (water vapour and oxygen permeability) properties and examination of the ultrastructure of the prepared films. The suitable type and level of plasticizers used for preparing such films with good mechanical and barrier properties were glycerol at 40% or sorbitol at 50% level of starch weight. The sorbitol-plasticized starch films were more stable throughout the storage. Addition of glutamic acid as a co-plasticizer improved the different properties. The combination of starch with gelatin, agarose, agar, or PEG1000 were examined. Starch-agar blend films gave best physical, mechanical and barrier properties. Moreover, the IR spectra of these films were obtained and the characteristic IR bands for these spectra were assigned. Addition of glutamic acid and combination of starch with different polymers caused changes in the IR spectrum of starch film.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83433632","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 : 2021-04-01DOI: 10.21608/JFDS.2021.167053
Z. Ahmed, G. El-Sharnouby, M. El-Waseif
The aim of this study was to demonstrate the nutritional value of banana peel powder (BPP) by highlighting its antimicrobial and antioxidant material. Additionally, to use the (BPP) as a low-cost substitute for wheat flour in a cake. Additionally, the findings of BPP at various concentrations (3,6,9,12, and 15%) were compared to some critical quality properties such as physical, chemical, and microbial properties, as well as the sensory characteristics of cake. The present findings indicate that more than 50.7 percent of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing. Additionally, the BPP is considered a good source of protein (15.10%) and ash (25.19%).The real amount of partially substituted cake BPP steadily decreased as the BPP concentration increased. The replace of wheat flour for BPP resulted in significant amounts of natural antioxidants being added to the cake production process, especially in samples substituted at levels of 12 and 15% BPP, which have a variety of beneficial effects on human health and act as an antimicrobial to extend the shelf life of the cake product. The organoleptic consistency attributes of cake revealed a marginally important difference between the control sample and those containing BPP up to6%for all organoleptic properties measured and also designated as excellent when compared to the control sample. As a result of this discovery, it is recommended that BPP be used up to 15% to complement and improve the quality attributes of cakes, at a level that has numerous health benefits.
{"title":"Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake","authors":"Z. Ahmed, G. El-Sharnouby, M. El-Waseif","doi":"10.21608/JFDS.2021.167053","DOIUrl":"https://doi.org/10.21608/JFDS.2021.167053","url":null,"abstract":"The aim of this study was to demonstrate the nutritional value of banana peel powder (BPP) by highlighting its antimicrobial and antioxidant material. Additionally, to use the (BPP) as a low-cost substitute for wheat flour in a cake. Additionally, the findings of BPP at various concentrations (3,6,9,12, and 15%) were compared to some critical quality properties such as physical, chemical, and microbial properties, as well as the sensory characteristics of cake. The present findings indicate that more than 50.7 percent of the total weight of the banana fruit as waste can be used as a good source of macro and micronutrients, antimicrobials, and antioxidants in food processing. Additionally, the BPP is considered a good source of protein (15.10%) and ash (25.19%).The real amount of partially substituted cake BPP steadily decreased as the BPP concentration increased. The replace of wheat flour for BPP resulted in significant amounts of natural antioxidants being added to the cake production process, especially in samples substituted at levels of 12 and 15% BPP, which have a variety of beneficial effects on human health and act as an antimicrobial to extend the shelf life of the cake product. The organoleptic consistency attributes of cake revealed a marginally important difference between the control sample and those containing BPP up to6%for all organoleptic properties measured and also designated as excellent when compared to the control sample. As a result of this discovery, it is recommended that BPP be used up to 15% to complement and improve the quality attributes of cakes, at a level that has numerous health benefits.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84691137","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 : 2021-04-01DOI: 10.21608/jfds.2021.200245
M. Tabekha, M. Domah, N. El-Boraeey, H. Hamed, Saadia Metwally
This study was performed to make an evaluation for one of the new untraditional recently cultivated fruits in Egypt. This fruit is known "Kaki" (diospyros kaki L.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. The obtained data revealed that Costata variety was better for its color , taste and firmness than Hachiya one . This variety has a low moisture content if compared to the other variety called Hachiya. The obtained results indicated that total soluble tannins in Costata variety was 3.25% which less than that of Hachiya variety 4.94% on dry weight basis and perhaps for this reason the taste of Costata was more available and desirable than the taste of Hachiya. On the other hand, Costata variety had total acidity 0.499% as citric acid, ascorbic acid was 52.44mg/100g on dry weight basis, total carotenoids 416,5 mg100g, total sugars 66.77% than Hachiya variety which has total acidity 0.374% as citric acid, ascorbic acid 47.83 mg/100g, total carotenoids 348.9 mg/100g and total sugars 26.16% respectively (on dry weight basis). Keywords, Diospyros Kaki Costata cultivar,Diospyros Kaki Hachiya cultivar.
本研究是为了对埃及最近栽培的一种新的非传统水果进行评价。这种水果被称为“Kaki”(diospyros Kaki L.)，包括两个品种，即Costata品种和Hachiya品种(涩味品种)。该评价包括新鲜水果的物理特性和化学成分，以确定其营养价值。结果表明，Costata品种的色泽、口感和硬度均优于Hachiya品种。与另一种叫做八谷的品种相比，这种品种的水分含量低。结果表明，Costata品种的总可溶性单宁含量为3.25%，低于Hachiya品种的4.94%(以干重计)，这可能是Costata的口感比Hachiya的口感更容易获得和令人满意的原因。另一方面，Costata品种柠檬酸的总酸度为0.499%，抗坏血酸为52.44mg/100g，总类胡萝卜素为416,5 mg/100g，总糖含量为66.77%，Hachiya品种柠檬酸的总酸度为0.374%，抗坏血酸为47.83 mg/100g，总类胡萝卜素为348.9 mg/100g，总糖含量为26.16%(干重基础)。关键词:秋葵品种;秋葵八谷品种;
{"title":"PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS","authors":"M. Tabekha, M. Domah, N. El-Boraeey, H. Hamed, Saadia Metwally","doi":"10.21608/jfds.2021.200245","DOIUrl":"https://doi.org/10.21608/jfds.2021.200245","url":null,"abstract":"This study was performed to make an evaluation for one of the new untraditional recently cultivated fruits in Egypt. This fruit is known \"Kaki\" (diospyros kaki L.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. The obtained data revealed that Costata variety was better for its color , taste and firmness than Hachiya one . This variety has a low moisture content if compared to the other variety called Hachiya. The obtained results indicated that total soluble tannins in Costata variety was 3.25% which less than that of Hachiya variety 4.94% on dry weight basis and perhaps for this reason the taste of Costata was more available and desirable than the taste of Hachiya. On the other hand, Costata variety had total acidity 0.499% as citric acid, ascorbic acid was 52.44mg/100g on dry weight basis, total carotenoids 416,5 mg100g, total sugars 66.77% than Hachiya variety which has total acidity 0.374% as citric acid, ascorbic acid 47.83 mg/100g, total carotenoids 348.9 mg/100g and total sugars 26.16% respectively (on dry weight basis). Keywords, Diospyros Kaki Costata cultivar,Diospyros Kaki Hachiya cultivar.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72837169","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 : 2021-04-01DOI: 10.21608/jfds.2021.200241
H. Kassab
Tomato seeds as a waste was obtained from Edfina Company for food preservation, Alexandria. These seeds were cleaned, spreaded, dried and ground. The chemical composition, amino acids, fatty acids and some minerals of tomato seeds were assessed. The ground tomato seeds were added to wheat flour by ratio 5, 10 and 15%, respectively. Also, tomato seeds were added to beef burger during frozen storage and then analyzed at different period. The results indicated that tomato seeds contain high amounts of protein, fat, crude fiber, essential and nonessential amino acids. As well as, the amino acids concentration were arranged in decreasing order glutamic, aspartic, arginine, leucine, lysine, phenylalanine, isoleucine, methionine and cystine was recorded the lowest value. Fatty acids of tomato seeds were contained mainly from palmitic as a saturated fatty acid while, oleic and linoleic as unsaturated fatty acids. Addition of ground tomato seeds to wheat flour led to increase protein, ash, fiber, all essential and non essential amino acids of pie by increasing the level of added tomato seeds when compared with unsupplemented pie. Also, addition of tomato seeds up to 10% to wheat flour pie did not affect the overall acceptability of baked pies while, at level 15% samples started to affect in aroma, taste, texture and overall acceptability. Fat content of treated beef burger with tomato seeds was decreased as the time of frozen storage period increased. Also, TBA, pH and acidity values of beef burger were gradually increased by increasing the frozen storage period while, the increment in the treated samples was lower in these parameters as compared with the untreated samples. The total unsaturated fatty acids especially C18: 2 and C8: 3 were decreased during frozen storage of beef burger.
{"title":"UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES","authors":"H. Kassab","doi":"10.21608/jfds.2021.200241","DOIUrl":"https://doi.org/10.21608/jfds.2021.200241","url":null,"abstract":"Tomato seeds as a waste was obtained from Edfina Company for food preservation, Alexandria. These seeds were cleaned, spreaded, dried and ground. The chemical composition, amino acids, fatty acids and some minerals of tomato seeds were assessed. The ground tomato seeds were added to wheat flour by ratio 5, 10 and 15%, respectively. Also, tomato seeds were added to beef burger during frozen storage and then analyzed at different period. The results indicated that tomato seeds contain high amounts of protein, fat, crude fiber, essential and nonessential amino acids. As well as, the amino acids concentration were arranged in decreasing order glutamic, aspartic, arginine, leucine, lysine, phenylalanine, isoleucine, methionine and cystine was recorded the lowest value. Fatty acids of tomato seeds were contained mainly from palmitic as a saturated fatty acid while, oleic and linoleic as unsaturated fatty acids. Addition of ground tomato seeds to wheat flour led to increase protein, ash, fiber, all essential and non essential amino acids of pie by increasing the level of added tomato seeds when compared with unsupplemented pie. Also, addition of tomato seeds up to 10% to wheat flour pie did not affect the overall acceptability of baked pies while, at level 15% samples started to affect in aroma, taste, texture and overall acceptability. Fat content of treated beef burger with tomato seeds was decreased as the time of frozen storage period increased. Also, TBA, pH and acidity values of beef burger were gradually increased by increasing the frozen storage period while, the increment in the treated samples was lower in these parameters as compared with the untreated samples. The total unsaturated fatty acids especially C18: 2 and C8: 3 were decreased during frozen storage of beef burger.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74756438","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 : 2021-04-01DOI: 10.21608/jfds.2021.200244
M. El-Bana, H. Kassab, M. El-Deen, A. Ghazi
Two varieties of Egyptian rice (Oryza sativa L.) namely Sakha 101 (Japonica) and Giza 182 (Indica) were employed in this study. Rice grains were stored for 9 months in three types of bags (polyethylene, polyethylene plus carton and polystyrene cup) at room temperature. The work to be described here was performed to figure out the best materials raw, parboiled and for packaging quick cooking rice grains in order to keep the physical and technological properties of the aforementioned rice. The results of this study can be summarized as follows: the physical properties of brown and white rice were varied from one variety to another. The water uptake and sedimentation values of brown, white and quick cooking of both raw and parboiled rice at 77C and 82C were varied according to of the tested rice varieties. In general, quick cooking white rice of Sakha 101 variety had the highest values of water uptake at both 77C and 82C as compared with those found in the other samples. On contrary, sedimentation value at 77C and 82C was decreased as affected by the previous mentioned conditions. Furthermore, the quick cooking white rice of the two tested varieties (Sakha 101 and Giza 182) had the highest values of alkali spreading values compared to the other rice samples. Generally, alkalispreading values decreased after subjecting the two mentioned rice varieties to parboiling process. In addition, the alkali spreading values remain, without significant changes as a results of using different packaging materials or storage period. Quick cooking parboiled brown rice of Giza 182 variety had the lowest gel consistency in comparing to the other rice samples. However, parboiling and storage for 9 months at 25 + 2C led to decrease in the viscosity of rice flour. Dealing with data presented in this study it can be concluded that storage of rice grains in polyethylene plus carton at room temperature was superior compared to those of polyethylene ad polystyrene cup in terms of maintaining storage stability, which in turn play an active role for improving the export of Egyptian rice over-seas, hence, increase the national income and finally develop the Egyptian economy.
{"title":"EFFECT OF SOME STORAGE CONDITIONS ON THE PHYSICAL AND TECHNOLOGICAL PROPRIETIES OF RAW, PARBOILED AND QUICK COOKING RICE","authors":"M. El-Bana, H. Kassab, M. El-Deen, A. Ghazi","doi":"10.21608/jfds.2021.200244","DOIUrl":"https://doi.org/10.21608/jfds.2021.200244","url":null,"abstract":"Two varieties of Egyptian rice (Oryza sativa L.) namely Sakha 101 (Japonica) and Giza 182 (Indica) were employed in this study. Rice grains were stored for 9 months in three types of bags (polyethylene, polyethylene plus carton and polystyrene cup) at room temperature. The work to be described here was performed to figure out the best materials raw, parboiled and for packaging quick cooking rice grains in order to keep the physical and technological properties of the aforementioned rice. The results of this study can be summarized as follows: the physical properties of brown and white rice were varied from one variety to another. The water uptake and sedimentation values of brown, white and quick cooking of both raw and parboiled rice at 77C and 82C were varied according to of the tested rice varieties. In general, quick cooking white rice of Sakha 101 variety had the highest values of water uptake at both 77C and 82C as compared with those found in the other samples. On contrary, sedimentation value at 77C and 82C was decreased as affected by the previous mentioned conditions. Furthermore, the quick cooking white rice of the two tested varieties (Sakha 101 and Giza 182) had the highest values of alkali spreading values compared to the other rice samples. Generally, alkalispreading values decreased after subjecting the two mentioned rice varieties to parboiling process. In addition, the alkali spreading values remain, without significant changes as a results of using different packaging materials or storage period. Quick cooking parboiled brown rice of Giza 182 variety had the lowest gel consistency in comparing to the other rice samples. However, parboiling and storage for 9 months at 25 + 2C led to decrease in the viscosity of rice flour. Dealing with data presented in this study it can be concluded that storage of rice grains in polyethylene plus carton at room temperature was superior compared to those of polyethylene ad polystyrene cup in terms of maintaining storage stability, which in turn play an active role for improving the export of Egyptian rice over-seas, hence, increase the national income and finally develop the Egyptian economy.","PeriodicalId":15746,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78319563","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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