Pub Date : 1900-01-01DOI: 10.21608/ajfs.2019.54686
W. Galal, M. Tawfik
To determine the possibility of producing puffed snacks from rice grains, physical, chemical, cooking and puffing properties of three rice varieties, namely Sakha 101, Giza 178 and Egyptian Jasmine beside one Basmati type were investigated. Results showed that Sakha 101 has the highest percentage of brown, milled and head rice and the lowest hulls and broken rice percentage followed by Giza 178. While for broken rice character, Egyptian Jasmine showed the highest percentage of broken rice followed by Sakha 101 and Giza 178. Moreover, the results reported that there were significant differences in the protein contents between Sakha 101 (8.23%) and the other studied varieties being 7.1, 7.35 and 6.72 % for Giza 178, Egyptian Jasmine and Basmati grain rice, respectively. As for puffed yield character, Basmati grain showed the highest yield 96.72 followed by Egyptian Jasmine rice (96.1%), then Giza 178 tailed behind (93.56%). Sakha 101 had the highest expansion volume, whereas, Egyptian Jasmine had the lowest expansion volume. No significant differences in expansion ratio character in Sakha 101, Giza 178 and Basmati grains. Egyptian Jasmine had the lowest expansion ratio. The results of organoleptic evaluation for the prepared salty puffed rice indicated that, the samples of salty puffed rice from Sakha 101 recorded better scores for crispness and taste characters compared with other salty puffed rice samples. Moreover, no significant differences were found in flavour and overall acceptability for all salty puffed rice samples. On the other hand, all sweaty puffed rice samples belonging to different varieties showed a good overall acceptability. It can be recommended that, salty and sweet puffed rice could be prepared from different varieties of rice..
{"title":"Physico-Chemical and Cooking Properties of Some Rice Varieties to Produce Salty and Sweet Puffed Rice","authors":"W. Galal, M. Tawfik","doi":"10.21608/ajfs.2019.54686","DOIUrl":"https://doi.org/10.21608/ajfs.2019.54686","url":null,"abstract":"To determine the possibility of producing puffed snacks from rice grains, physical, chemical, cooking and puffing properties of three rice varieties, namely Sakha 101, Giza 178 and Egyptian Jasmine beside one Basmati type were investigated. Results showed that Sakha 101 has the highest percentage of brown, milled and head rice and the lowest hulls and broken rice percentage followed by Giza 178. While for broken rice character, Egyptian Jasmine showed the highest percentage of broken rice followed by Sakha 101 and Giza 178. Moreover, the results reported that there were significant differences in the protein contents between Sakha 101 (8.23%) and the other studied varieties being 7.1, 7.35 and 6.72 % for Giza 178, Egyptian Jasmine and Basmati grain rice, respectively. As for puffed yield character, Basmati grain showed the highest yield 96.72 followed by Egyptian Jasmine rice (96.1%), then Giza 178 tailed behind (93.56%). Sakha 101 had the highest expansion volume, whereas, Egyptian Jasmine had the lowest expansion volume. No significant differences in expansion ratio character in Sakha 101, Giza 178 and Basmati grains. Egyptian Jasmine had the lowest expansion ratio. The results of organoleptic evaluation for the prepared salty puffed rice indicated that, the samples of salty puffed rice from Sakha 101 recorded better scores for crispness and taste characters compared with other salty puffed rice samples. Moreover, no significant differences were found in flavour and overall acceptability for all salty puffed rice samples. On the other hand, all sweaty puffed rice samples belonging to different varieties showed a good overall acceptability. It can be recommended that, salty and sweet puffed rice could be prepared from different varieties of rice..","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116870403","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 : 1900-01-01DOI: 10.21608/ajfs.2021.187123
E. Kheadr, A. E., Eman El Dakhakhny, N. Dabour, Yousef I., Elsaadany K
Traditional emulsifying salts used in processed cheesemaking contain high concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS). Thereby, the present study was undertaken to evaluate the effect of administrating LP-PCS on renal and liver functions and kidney histopathological examination in diclofenac (DF)-treated rats. Consequently, 4 LP-PCS cheeses were manufactured using plant polysaccharides (PP), milk fat globule membrane (MFGM), milk protein concentrate (MPC), or sodium citrate (CIT) as alternatives to commercial emulsifiers. Cheeses coded as PP-, MFGM-, MPCand CIT-cheese. Besides, cheese with commercial emulsifier was manufactured and served as control (CONT). The experiment lasted for 8 weeks. Results revealed that DF treatment led to significant damage in liver and kidney functions. Both PPand MFGMcheeses appeared to have a protective effect against the side effects induced by DF treatment. The protective effect was evident as animals administrated such cheese had biochemical parameters and renal histopathological structure similar to those of healthy animals. In conclusion, the results presented in this study indicated promising protective effects of PPand MFGMcheeses against hepatic and renal damages induced by diclofenac administration in rats. Thus, it could be recommended to use PP or MFGM as an efficient replacer to commercial emulsifiers usually used in the production of processed cheese spread.
{"title":"Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats","authors":"E. Kheadr, A. E., Eman El Dakhakhny, N. Dabour, Yousef I., Elsaadany K","doi":"10.21608/ajfs.2021.187123","DOIUrl":"https://doi.org/10.21608/ajfs.2021.187123","url":null,"abstract":"Traditional emulsifying salts used in processed cheesemaking contain high concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS). Thereby, the present study was undertaken to evaluate the effect of administrating LP-PCS on renal and liver functions and kidney histopathological examination in diclofenac (DF)-treated rats. Consequently, 4 LP-PCS cheeses were manufactured using plant polysaccharides (PP), milk fat globule membrane (MFGM), milk protein concentrate (MPC), or sodium citrate (CIT) as alternatives to commercial emulsifiers. Cheeses coded as PP-, MFGM-, MPCand CIT-cheese. Besides, cheese with commercial emulsifier was manufactured and served as control (CONT). The experiment lasted for 8 weeks. Results revealed that DF treatment led to significant damage in liver and kidney functions. Both PPand MFGMcheeses appeared to have a protective effect against the side effects induced by DF treatment. The protective effect was evident as animals administrated such cheese had biochemical parameters and renal histopathological structure similar to those of healthy animals. In conclusion, the results presented in this study indicated promising protective effects of PPand MFGMcheeses against hepatic and renal damages induced by diclofenac administration in rats. Thus, it could be recommended to use PP or MFGM as an efficient replacer to commercial emulsifiers usually used in the production of processed cheese spread.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124691408","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 : 1900-01-01DOI: 10.21608/ajfs.2021.187128
El-Moghazy. F.A, S. Ali
This study aimed to investigate the effect of package type and jojoba oil addition on the quality parameters of caraway fruits (Carum carvi L.) during storage at ambient temperature for 20 months. The packages used in the study were low-density polyethylene (LDPE) bags (control), LDPE bags treated with a layer of jojoba oil (LDPE-JO), highdensity polyethylene (HDPE) containers (transparent and dark), and glass bottles (transparent and dark). Moisture content, weight loss, essential oil (EO) content, EO composition (using GC), flavor, and microbial counts of caraway fruits during storage were investigated. The results showed that weight loss and carvone content increased, while moisture content, EO content, and limonene content decreased gradually during storage. Also, a slight decrease in flavor scores of all samples was observed during storage. No microbial growth was detected for all samples during the storage period. The sample packaged in LDPE-JO bags was more stable during storage compared to other packages in terms of moisture content, weight loss, EO content, EO composition, and flavor. Generally, caraway packaged in LDPE-JO bags was the best among all packages used during the storage period.
{"title":"Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage","authors":"El-Moghazy. F.A, S. Ali","doi":"10.21608/ajfs.2021.187128","DOIUrl":"https://doi.org/10.21608/ajfs.2021.187128","url":null,"abstract":"This study aimed to investigate the effect of package type and jojoba oil addition on the quality parameters of caraway fruits (Carum carvi L.) during storage at ambient temperature for 20 months. The packages used in the study were low-density polyethylene (LDPE) bags (control), LDPE bags treated with a layer of jojoba oil (LDPE-JO), highdensity polyethylene (HDPE) containers (transparent and dark), and glass bottles (transparent and dark). Moisture content, weight loss, essential oil (EO) content, EO composition (using GC), flavor, and microbial counts of caraway fruits during storage were investigated. The results showed that weight loss and carvone content increased, while moisture content, EO content, and limonene content decreased gradually during storage. Also, a slight decrease in flavor scores of all samples was observed during storage. No microbial growth was detected for all samples during the storage period. The sample packaged in LDPE-JO bags was more stable during storage compared to other packages in terms of moisture content, weight loss, EO content, EO composition, and flavor. Generally, caraway packaged in LDPE-JO bags was the best among all packages used during the storage period.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114564790","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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