Pub Date : 2022-12-01DOI: 10.21608/scuj.2022.290560
H. N. A. E. Z. A. Ahmed M. Rayan
{"title":"Omega-3 Rich Jelly Candy Fortified with Portulaca oleracea Seeds Oil: Physicochemical Properties, Fatty Acids Composition and Acceptability","authors":"H. N. A. E. Z. A. Ahmed M. Rayan","doi":"10.21608/scuj.2022.290560","DOIUrl":"https://doi.org/10.21608/scuj.2022.290560","url":null,"abstract":"","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124781078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.21608/scuj.2022.290561
H. N. A. E. Z. A. Ahmed M. Rayan
: This study aimed to determine the physicochemical properties, fatty acids composition and thermal properties of purslane seeds oil extracted by solvent and cold-press techniques compared to soybean seeds and sardine fish oils. The obtained data indicated that extraction of purslane, soybean seeds and sardine fish oils by solvents produced significantly ( p ≤ 0.05) higher oil contents as compared to the cold-press ones. Physicochemical properties of the three oils were not affected by the extraction methods and showed good and acceptable qualities. Furthermore, no significant differences were investigated in the fatty acids composition of the oils from the two extraction techniques. Linoleic acid (C 18:2 ) was the main unsaturated fatty acid in purslane and soybean seeds oils while, eicosapentaenoic acid (C 20:5 ) was the principal unsaturated fatty acid in sardine fish oil. On the other hand, results of thermal analysis by DSC and TGA showed differences and unusual behaviors for the three examined oils. The Thermal stability results revealed complete decomposition of linoleic and linolenic acids in the three oils after exposure for 2 h at 150 ºC. Recommendations, the purslane seeds oil is a good source of omega-6 and omega-3 fatty acids. Although the solvent extraction method gave high extraction yield, the oils extracted by the cold-press would retain the genuine flavor, aroma, and nutrients. Thus cold-extraction technique is recommended to be used in oil production industry as an low cost and effective method
{"title":"Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils","authors":"H. N. A. E. Z. A. Ahmed M. Rayan","doi":"10.21608/scuj.2022.290561","DOIUrl":"https://doi.org/10.21608/scuj.2022.290561","url":null,"abstract":": This study aimed to determine the physicochemical properties, fatty acids composition and thermal properties of purslane seeds oil extracted by solvent and cold-press techniques compared to soybean seeds and sardine fish oils. The obtained data indicated that extraction of purslane, soybean seeds and sardine fish oils by solvents produced significantly ( p ≤ 0.05) higher oil contents as compared to the cold-press ones. Physicochemical properties of the three oils were not affected by the extraction methods and showed good and acceptable qualities. Furthermore, no significant differences were investigated in the fatty acids composition of the oils from the two extraction techniques. Linoleic acid (C 18:2 ) was the main unsaturated fatty acid in purslane and soybean seeds oils while, eicosapentaenoic acid (C 20:5 ) was the principal unsaturated fatty acid in sardine fish oil. On the other hand, results of thermal analysis by DSC and TGA showed differences and unusual behaviors for the three examined oils. The Thermal stability results revealed complete decomposition of linoleic and linolenic acids in the three oils after exposure for 2 h at 150 ºC. Recommendations, the purslane seeds oil is a good source of omega-6 and omega-3 fatty acids. Although the solvent extraction method gave high extraction yield, the oils extracted by the cold-press would retain the genuine flavor, aroma, and nutrients. Thus cold-extraction technique is recommended to be used in oil production industry as an low cost and effective method","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128775376","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 : 2021-11-26DOI: 10.21608/scuj.2021.94689.1000
S. Saleh, A. Aly
The effect of using resistant starch (RS) and whole oat flour (WOF) to improve the sensory and functional properties of whole meal barley biscuit (WMBF) was studied. The WMBF biscuit was made by substituting WOF and/or RS to formulate four formulas: T1= 90% WMBF: 10% RS, T2= 90% WMBF: 10% WOF, T3= 80% WMBF: 10% RS: 10% WOF and T4= 70% WMBF: 15% RS: 15% WOF, whereas WMBF (cont.) used as control. The biscuits were evaluated for characterizes of making, chemical composition, texture, total phenolics content, its antioxidant activity and color attributes. Results indicated that using WOF was improved biscuit spread ratio and the most nutrients. As for sensory properties of resultant biscuits improved with supplementation with WOF and/or RS. Biscuit blend T4 had the highest appearance attribute (8.33). Texture of WMBF biscuit was become crispier with using WOF and /or RS, whereas the water activity of resultant biscuit was marginally affected. The total phenolics content of WMBF biscuit was the highest value for Cont. (725.٤٦ mg GAE/100 g) followed with biscuit blend T2 (621.42 mg GAE/100 g) as biscuit blends. The antioxidant activity of total phenolics was the highest value in biscuit blend T2 (18.22%). The color of WMBF biscuit was improved to be redness and golden in biscuit blends. Thus, the goal of this study is achieved, which is production of WMBF biscuits with good nutritional value, sensory properties, color, taste, and over acceptability.
{"title":"Improvement of on some quality properties of Whole Meal Barley Flour Biscuits Using resistant starch and whole oat flour","authors":"S. Saleh, A. Aly","doi":"10.21608/scuj.2021.94689.1000","DOIUrl":"https://doi.org/10.21608/scuj.2021.94689.1000","url":null,"abstract":"The effect of using resistant starch (RS) and whole oat flour (WOF) to improve the sensory and functional properties of whole meal barley biscuit (WMBF) was studied. The WMBF biscuit was made by substituting WOF and/or RS to formulate four formulas: T1= 90% WMBF: 10% RS, T2= 90% WMBF: 10% WOF, T3= 80% WMBF: 10% RS: 10% WOF and T4= 70% WMBF: 15% RS: 15% WOF, whereas WMBF (cont.) used as control. The biscuits were evaluated for characterizes of making, chemical composition, texture, total phenolics content, its antioxidant activity and color attributes. Results indicated that using WOF was improved biscuit spread ratio and the most nutrients. As for sensory properties of resultant biscuits improved with supplementation with WOF and/or RS. Biscuit blend T4 had the highest appearance attribute (8.33). Texture of WMBF biscuit was become crispier with using WOF and /or RS, whereas the water activity of resultant biscuit was marginally affected. The total phenolics content of WMBF biscuit was the highest value for Cont. (725.٤٦ mg GAE/100 g) followed with biscuit blend T2 (621.42 mg GAE/100 g) as biscuit blends. The antioxidant activity of total phenolics was the highest value in biscuit blend T2 (18.22%). The color of WMBF biscuit was improved to be redness and golden in biscuit blends. Thus, the goal of this study is achieved, which is production of WMBF biscuits with good nutritional value, sensory properties, color, taste, and over acceptability.","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122247670","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 : 2021-09-30DOI: 10.21608/scuj.2021.200308
M. S. El-din, Hayam A. Elsawy
Coffee husks are a by-product resulting from dehulling the coffee cherries during dry processing. Our study aimed to investigate the effect of coffee husks on hyperlipidemic rats and utilization it to prepare the balady bread loaves as a function product. For this purpose, 25 albino rats were divided to 5 subgroups and fed on a high fat diet with different levels of coffee husks. After two months, the lipid profile showed a reduction in total cholesterol, LDL-C, VLDL-C, and an increase in HDL-C which recorded 117.41, 24.46, and 47.46 mg/dl respectively, at 15% coffee husks replacement. Balady bread was prepared by wheat flour (82% extraction rate) with 5, 10, 15, and 20% coffee husks level. The bread was evaluated by 15 panelists for sensory evaluation. All samples were acceptable and good except 20 % coffee husks. These results were confirmed by analyzing the texture of the bread in the lab. In addition, the paper valued the coffee husks as antioxidant source as showed by different antioxidant activity assays (DPPH, ABTS, and FRAB). The DPPH, ABTS, and FRAP were 207.254, 2.054, and 0.832 g Trolox/g sample, respectively. Generally, the coffee husks have a potential effect in improving lipid profile of hyperlipidemic rats and a good source for making a new functional food product.
咖啡果壳是在干燥加工过程中脱壳的副产品。本研究旨在探讨咖啡皮对高脂血症大鼠的作用，并将其作为功能性产品制备芭蕉面包。为此，25只白化大鼠被分为5个亚组，分别饲喂高脂肪饮食和不同水平的咖啡壳。两个月后，脂质谱显示总胆固醇、LDL-C、VLDL-C降低，HDL-C增加，分别为117.41、24.46和47.46毫克/分升，更换15%的咖啡壳。以小麦粉(提取率82%)为原料，添加5、10、15、20%的咖啡壳，制备Balady面包。该面包由15名小组成员进行感官评估。所有样品都是可以接受的，除了20%的咖啡壳。这些结果通过在实验室分析面包的质地得到了证实。此外，通过DPPH、ABTS和FRAB的抗氧化活性测定，本文认为咖啡壳是一种抗氧化源。DPPH、ABTS和FRAP分别为207.254、2.054和0.832 g /g样品。总的来说，咖啡壳具有改善高脂血症大鼠血脂的潜在作用，是制作新型功能食品的良好来源。
{"title":"Utilization of Coffee Husks to Prepare Functional Products","authors":"M. S. El-din, Hayam A. Elsawy","doi":"10.21608/scuj.2021.200308","DOIUrl":"https://doi.org/10.21608/scuj.2021.200308","url":null,"abstract":"Coffee husks are a by-product resulting from dehulling the coffee cherries during dry processing. Our study aimed to investigate the effect of coffee husks on hyperlipidemic rats and utilization it to prepare the balady bread loaves as a function product. For this purpose, 25 albino rats were divided to 5 subgroups and fed on a high fat diet with different levels of coffee husks. After two months, the lipid profile showed a reduction in total cholesterol, LDL-C, VLDL-C, and an increase in HDL-C which recorded 117.41, 24.46, and 47.46 mg/dl respectively, at 15% coffee husks replacement. Balady bread was prepared by wheat flour (82% extraction rate) with 5, 10, 15, and 20% coffee husks level. The bread was evaluated by 15 panelists for sensory evaluation. All samples were acceptable and good except 20 % coffee husks. These results were confirmed by analyzing the texture of the bread in the lab. In addition, the paper valued the coffee husks as antioxidant source as showed by different antioxidant activity assays (DPPH, ABTS, and FRAB). The DPPH, ABTS, and FRAP were 207.254, 2.054, and 0.832 g Trolox/g sample, respectively. Generally, the coffee husks have a potential effect in improving lipid profile of hyperlipidemic rats and a good source for making a new functional food product.","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124228511","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 : 2021-09-09DOI: 10.21608/scuj.2021.209634
Ashgan Aly and Samaa Saleh
{"title":"Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour","authors":"Ashgan Aly and Samaa Saleh","doi":"10.21608/scuj.2021.209634","DOIUrl":"https://doi.org/10.21608/scuj.2021.209634","url":null,"abstract":"","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132487234","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 : 2021-02-12DOI: 10.21608/scuj.2021.178514
Gehad Sallah Saeed Eldeeb, and Sameh Hassan Mosilhey
The present study was carried out to evaluate lemongrass's antimicrobial activities and probiotic cultures' viability in frozen yogurt. The yogurt was prepared with two different commercial starters of probiotics [Lactobacillus acidophilus (LA-5), Bifidobacterium lactis (BB-12)], incorporation with Streptococcus thermophiles and two various concentrations of lemongrass powder or extract (0.5% and 1%). The data showed that lemongrass extract inhibited all microorganisms' growth at a concentration of 36 μl/mL for fungi species (Aspergillus niger, Aspergillus flavus and Penicillium spp.) and 48 μl/mL for bacteria species (Pseudomonas fluorescens, aeruginosa, fragi and Aeromonas hydrophila, caviae, sobria). Lemongrass powder or extract produced an alternative, stable color and stable quality of yogurt during frozen storage. Sensory evaluation of frozen yogurt with lemongrass powder 0.5% had acceptable quality characteristics with higher antioxidant effect (Thiobarbituric acid values 1.02 mg malonaldehyde /kg) after 30 days of frozen storage. The viability loss during frozen storage of commercial probiotic cultures Lactobacillus acidophilus (LA-5) and Bifidobacterium lactis (BB-12) decreased between 0.7, 1.15 and 0.76, 1.36 log CFU/g, respectively in all treatments. The population of these microorganisms remained above 10 CFU/g.
{"title":"Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic","authors":"Gehad Sallah Saeed Eldeeb, and Sameh Hassan Mosilhey","doi":"10.21608/scuj.2021.178514","DOIUrl":"https://doi.org/10.21608/scuj.2021.178514","url":null,"abstract":"The present study was carried out to evaluate lemongrass's antimicrobial activities and probiotic cultures' viability in frozen yogurt. The yogurt was prepared with two different commercial starters of probiotics [Lactobacillus acidophilus (LA-5), Bifidobacterium lactis (BB-12)], incorporation with Streptococcus thermophiles and two various concentrations of lemongrass powder or extract (0.5% and 1%). The data showed that lemongrass extract inhibited all microorganisms' growth at a concentration of 36 μl/mL for fungi species (Aspergillus niger, Aspergillus flavus and Penicillium spp.) and 48 μl/mL for bacteria species (Pseudomonas fluorescens, aeruginosa, fragi and Aeromonas hydrophila, caviae, sobria). Lemongrass powder or extract produced an alternative, stable color and stable quality of yogurt during frozen storage. Sensory evaluation of frozen yogurt with lemongrass powder 0.5% had acceptable quality characteristics with higher antioxidant effect (Thiobarbituric acid values 1.02 mg malonaldehyde /kg) after 30 days of frozen storage. The viability loss during frozen storage of commercial probiotic cultures Lactobacillus acidophilus (LA-5) and Bifidobacterium lactis (BB-12) decreased between 0.7, 1.15 and 0.76, 1.36 log CFU/g, respectively in all treatments. The population of these microorganisms remained above 10 CFU/g.","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"142 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127318952","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 : 2019-11-01DOI: 10.21608/scuj.2019.72547
A. Safaa, Rewaa A. A. Mohamed
The aim of this investigation was to improve the physicochemical and sensory characteristics of chicken sausage formulated with partial replacement of the whole chicken meat with whole chia seed powder (WCSP) at levels 0, 2, 4, and 6%. The resultant sausages were evaluated for proximate composition and fatty acid profile, pH value, sensory properties (taste, texture, odor, color and general acceptability), water holding capacity, cooking loss, cooking yield and shrinkage during refrigerated storage period at 4±1°C for 21 days. The results regarding that the substitution of chicken meat with WCSP improved the fatty acids profile, which increased the total poly unsaturated fatty acids and reduced the omega- 6 to omega-3 ratio. Moreover, improved texture, odor and taste, decreased the cooking loss and shrinkage percentages while increased the cooking yield percentage and water holding capacity. Control sample presented lower (p<0.05) pH values compared with treatments formulated with chia seeds. All pH values declined significantly during 21days of refrigerated storage at 4±1°C. All of the resultant chicken sausage was acceptable. No differences were detected in the sensory characteristics of resultant chicken sausage (control, 2 and 4% whole chia seed powder) but significant differences with 6%.
{"title":"Quality Characteristics of Chicken Sausage Formulated with Chia Seeds","authors":"A. Safaa, Rewaa A. A. Mohamed","doi":"10.21608/scuj.2019.72547","DOIUrl":"https://doi.org/10.21608/scuj.2019.72547","url":null,"abstract":"The aim of this investigation was to improve the physicochemical and sensory characteristics of chicken sausage formulated with partial replacement of the whole chicken meat with whole chia seed powder (WCSP) at levels 0, 2, 4, and 6%. The resultant sausages were evaluated for proximate composition and fatty acid profile, pH value, sensory properties (taste, texture, odor, color and general acceptability), water holding capacity, cooking loss, cooking yield and shrinkage during refrigerated storage period at 4±1°C for 21 days. The results regarding that the substitution of chicken meat with WCSP improved the fatty acids profile, which increased the total poly unsaturated fatty acids and reduced the omega- 6 to omega-3 ratio. Moreover, improved texture, odor and taste, decreased the cooking loss and shrinkage percentages while increased the cooking yield percentage and water holding capacity. Control sample presented lower (p<0.05) pH values compared with treatments formulated with chia seeds. All pH values declined significantly during 21days of refrigerated storage at 4±1°C. All of the resultant chicken sausage was acceptable. No differences were detected in the sensory characteristics of resultant chicken sausage (control, 2 and 4% whole chia seed powder) but significant differences with 6%.","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125770220","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 : 2019-11-01DOI: 10.21608/scuj.2019.67838
A. A. I. A. I. A. Ghada
Sweet corn is planted for using as fresh and processing at local market. Two field experiments were investigated at Agricultural Research Center (ARC) Station during the two seasons (2016 and 2017). In the first experiment interested on evaluation the total soluble solids (TSS) and total sugar (TS) content in 17 sweet corn hybrids. In the second experiment, the highest three crosses value of (TSS and total sugars) were selected and in the second season were grown under three planting dates (D1: March 21st, D2: May, 23rd and D3: Aug., 22nd) to evaluate the effect of the planting date on sweet corn growth, yield and its quality parameters in fresh and processed product. Quality parameters for the first season (TSS and TS content) showed significant differences among 17 hybrids. The hybrids named Gz3B×Gz15, Gz3B×Gz20 and Gz20×Gz10 had the highest values of TSS and TS (16.06, 17.19 and 17.43%) and (5.46, 5.76 and 6.84%), respectively. In the second experiment, the grain yield, ear length and diameter, showed the highest values recorded at Aug 22nd planting date. The highest values of TSS and TS were observed at Aug 22nd after 20 days from pollination for the three selected sweet corn hybrids, which a decrease at the 3rd harvest date after 26 days from pollination. A reduction in lightness values was observed as the harvest date increased. Total carotenoids content increased by increasing the harvest date and the highest content found at the third planting date (Aug 22nd) for Gz3B×Gz20 and Gz20×Gz10 hybrids. Cooking of the Gz3B×Gz20 and Gz20×Gz10 hybrids showed higher sensory characteristics than corresponding Gz3B×Gz15 hybrid. No significant differences between two hybrids (Gz3B×Gz20 and Gz20×Gz10) in overall acceptability during storage for 9 months at -18oC±2. The highest decrease in total sugars content during storage was found in the Gz3b×Gz15 hybrid.
{"title":"Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates","authors":"A. A. I. A. I. A. Ghada","doi":"10.21608/scuj.2019.67838","DOIUrl":"https://doi.org/10.21608/scuj.2019.67838","url":null,"abstract":"Sweet corn is planted for using as fresh and processing at local market. Two field experiments were investigated at Agricultural Research Center (ARC) Station during the two seasons (2016 and 2017). In the first experiment interested on evaluation the total soluble solids (TSS) and total sugar (TS) content in 17 sweet corn hybrids. In the second experiment, the highest three crosses value of (TSS and total sugars) were selected and in the second season were grown under three planting dates (D1: March 21st, D2: May, 23rd and D3: Aug., 22nd) to evaluate the effect of the planting date on sweet corn growth, yield and its quality parameters in fresh and processed product. Quality parameters for the first season (TSS and TS content) showed significant differences among 17 hybrids. The hybrids named Gz3B×Gz15, Gz3B×Gz20 and Gz20×Gz10 had the highest values of TSS and TS (16.06, 17.19 and 17.43%) and (5.46, 5.76 and 6.84%), respectively. In the second experiment, the grain yield, ear length and diameter, showed the highest values recorded at Aug 22nd planting date. The highest values of TSS and TS were observed at Aug 22nd after 20 days from pollination for the three selected sweet corn hybrids, which a decrease at the 3rd harvest date after 26 days from pollination. A reduction in lightness values was observed as the harvest date increased. Total carotenoids content increased by increasing the harvest date and the highest content found at the third planting date (Aug 22nd) for Gz3B×Gz20 and Gz20×Gz10 hybrids. Cooking of the Gz3B×Gz20 and Gz20×Gz10 hybrids showed higher sensory characteristics than corresponding Gz3B×Gz15 hybrid. No significant differences between two hybrids (Gz3B×Gz20 and Gz20×Gz10) in overall acceptability during storage for 9 months at -18oC±2. The highest decrease in total sugars content during storage was found in the Gz3b×Gz15 hybrid.","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115311592","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 : 2019-09-20DOI: 10.21608/scuj.2019.60155
M. El-Geddawy, M. A. El-Rahman
The present investigation was carried out with an objective to understand the biochemical and technological changes that occurred in sugar beet roots of four commercial sugar beet varieties under different harvesting at different periods. For this study, four varieties of sugar beet were selected: Pleno, Top, Kawemira, and Ceres poly (P3) with high yield of roots as well as high sugar content. Moisture and ash contents were 75.66 to 81.52% and 2.34 to 3.97%; respectively, at different harvest periods. Total nitrogen content ranged between 0.65 and 2%. TSS ranged between 17.20 and 23.90%. Sucrose content of four varieties ranged between 12.40 and 19.50%.While, white sucrose percentage ranged between 8.76% and 16.35%. The purity of sugar beet roots juice of four varieties harvested at three periods ranged between 68.13% and 81.58%. Quality of fresh sugar beet roots was ranged between 70.65 and 84.58%. This investigation showed the sugar beet manufacturing at 210 days gives the lowest percentage of nitrogen substance, thus sugar percentage increased in comparison with early periods.
{"title":"Chemical and Technological Characteristics of Fresh Roots of Four Sugar Beet Varieties Harvested at different Periods","authors":"M. El-Geddawy, M. A. El-Rahman","doi":"10.21608/scuj.2019.60155","DOIUrl":"https://doi.org/10.21608/scuj.2019.60155","url":null,"abstract":"The present investigation was carried out with an objective to understand the biochemical and technological changes that occurred in sugar beet roots of four commercial sugar beet varieties under different harvesting at different periods. For this study, four varieties of sugar beet were selected: Pleno, Top, Kawemira, and Ceres poly (P3) with high yield of roots as well as high sugar content. Moisture and ash contents were 75.66 to 81.52% and 2.34 to 3.97%; respectively, at different harvest periods. Total nitrogen content ranged between 0.65 and 2%. TSS ranged between 17.20 and 23.90%. Sucrose content of four varieties ranged between 12.40 and 19.50%.While, white sucrose percentage ranged between 8.76% and 16.35%. The purity of sugar beet roots juice of four varieties harvested at three periods ranged between 68.13% and 81.58%. Quality of fresh sugar beet roots was ranged between 70.65 and 84.58%. This investigation showed the sugar beet manufacturing at 210 days gives the lowest percentage of nitrogen substance, thus sugar percentage increased in comparison with early periods.","PeriodicalId":379385,"journal":{"name":"Suez Canal University Journal of Food Sciences","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126148914","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 : 2019-05-05DOI: 10.21608/scuj.2019.60153
Ghada M. El-Kherbawy, Omaima M. Dewidar
The present study was conducted to explore the nutritive value of Garden Cress Seeds (GCS) and its utilization into products like brioche bread to improve its nutritional quality. Rheological characteristics of two Egyptian wheat flour varieties (Gemmeiza 9 and Seds 12) using Mixolab indices (Chopin+) were done to choice the suitable one for brioche dough. DPPH scavenging activity (%) and total phenols of GCS were determined. Different levels of GCS powder (Zero, 1, 2, 3, 4 & 5%) were added to the chosen wheat flour and examined its impact on chemical composition (moisture, protein, fat, ash, fiber, CHO by difference & calories). Sensory evaluation, physical properties (water activity, color & freshness properties) and microbiological examination (total count, molds-yeast & Staphylococcus aureus) for the product were done. Results showed that concerning rheological indices, Seds 12 variety had higher dough stability (4.02 min), higher water absorption (58.1%), higher protein quality as C2 = (0.44 Nm) and higher quality of starch as C3 = (1.90 Nm). Also, showed the most stable gel in the hot phase (C4 = 1.72 Nm) and ordering of starch molecules (C5) = 2.67 Nm when compared with Gemmeiza 9 which recorded (3.03 min, 51.2%) and (0.31, 1.84, 1.62 and 2.45 Nm), respectively. Based on that, it was selected for dough preparation. Adding GCS powder in 1, 2 & 3% percentage to the dough showed good acceptability for brioche bread regarding sensory evaluation. No significant difference was observed either when either the previous concentrations were compared to each other or the control sample. GCS powder contains considerable amounts of protein, fat, ash, fiber and CHO which were 20.68, 26.79, 4.25, 4.25 & 39.49 g/100g, respectively. Also, it contains high amounts from minerals (Fe, Mn, Zn, Cu, Ca, Mg, P, K & Na). Basically, moisture, protein, fat, ash and minerals contents were increased directly proportional to the level of GCS added in the formulation of brioche. Moreover, brioche bread samples had Ca/P ratio ranged from 1.63 to 1.92 and Na/K ratio 0.04 which close to recommended ratios. It also good source of phenolic compounds, as it contains appreciable amounts from total phenols (44.49 mg/100g as Gallic acid) and its DPPH scavenging activity was 47.10%. According to the microbiological examination, it recommended use high concentrations from GCS in brioche bread (4 and 5%) as they showed antibacterial and antifungal attitude than the low concentrations (1, 2 & 3%); the differences was significant (p<0.05). The obtained results can use easily in the Egyptian Bakery pilot plants to arrive strategic goal of Egyptian government especially, the low cost of brioche bread unit as a functional food.
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