Pub Date : 2024-07-21DOI: 10.21608/jfds.2024.295141.1158
E. M. Abdeen
{"title":"Effect of Camel's Milk Processing on Orotic Acid Stability","authors":"E. M. Abdeen","doi":"10.21608/jfds.2024.295141.1158","DOIUrl":"https://doi.org/10.21608/jfds.2024.295141.1158","url":null,"abstract":"","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"60 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141817885","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 : 2024-07-06DOI: 10.21608/jfds.2024.295997.1159
Eman Mohammed et al. Ebrahim
{"title":"Effects of Moringa oleifera Leaf and Seed Powder on the Quality and Viability of Probiotic Fermented Milk","authors":"Eman Mohammed et al. Ebrahim","doi":"10.21608/jfds.2024.295997.1159","DOIUrl":"https://doi.org/10.21608/jfds.2024.295997.1159","url":null,"abstract":"","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":" 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141672502","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 : 2024-07-06DOI: 10.21608/jfds.2024.261433.1145
Eman I. Saafan
This work aimed to study the effect of nanoparticles of zinc oxide saffron extract and its effect as natural antioxidant. Transmission Electron Microscope (TEM) used as a method showed that a round shape of ZnO nanoparticles of medium size 15 to 50 nm. Results of bioactive compounds elucidated that content of total phenolic being 54.66±1.3 mg GAEgm in saffron ethanolic extract, while total flavonoids being 70.23 in the same one. Determination of phenolic compounds using HPLC obviously that nine compounds were detected. Safranal acid is the most plentiful one in saffron extract that was 220.11mg100gm, while hesperitin was the most flavonoid compound in the same extract was 87.51mgg. Using concentrations of 200 and 300 ppm of ZnO saffron ethanolic extract was added to soybean oil and compared its effect with TBHQ as a synthetic antioxidant. Acquired data for stability of oxidation by rancimat method noticed that addressed sample with Zinc oxide nanoparticles saffron extract using concentration 300ppm have the highest presentation stability time (18months) of storge compared with other simples. Heating process effect of treated soybean oil by ZnO saffron ethanolic extract using concentration 300 ppm was chronicled the lower most ethics of hydrolysis, oxidation and rancidity limitation subsequently twelve hours thermal process. Thus, addition of zinc nanoparticles saffron extract as an alternative to synthetic antioxidants
{"title":"Study of the Effect of Zinc Nanoparticles from Saffron Extract during Thermal Treatment of Soybean Oil","authors":"Eman I. Saafan","doi":"10.21608/jfds.2024.261433.1145","DOIUrl":"https://doi.org/10.21608/jfds.2024.261433.1145","url":null,"abstract":"This work aimed to study the effect of nanoparticles of zinc oxide saffron extract and its effect as natural antioxidant. Transmission Electron Microscope (TEM) used as a method showed that a round shape of ZnO nanoparticles of medium size 15 to 50 nm. Results of bioactive compounds elucidated that content of total phenolic being 54.66±1.3 mg GAEgm in saffron ethanolic extract, while total flavonoids being 70.23 in the same one. Determination of phenolic compounds using HPLC obviously that nine compounds were detected. Safranal acid is the most plentiful one in saffron extract that was 220.11mg100gm, while hesperitin was the most flavonoid compound in the same extract was 87.51mgg. Using concentrations of 200 and 300 ppm of ZnO saffron ethanolic extract was added to soybean oil and compared its effect with TBHQ as a synthetic antioxidant. Acquired data for stability of oxidation by rancimat method noticed that addressed sample with Zinc oxide nanoparticles saffron extract using concentration 300ppm have the highest presentation stability time (18months) of storge compared with other simples. Heating process effect of treated soybean oil by ZnO saffron ethanolic extract using concentration 300 ppm was chronicled the lower most ethics of hydrolysis, oxidation and rancidity limitation subsequently twelve hours thermal process. Thus, addition of zinc nanoparticles saffron extract as an alternative to synthetic antioxidants","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":" 36","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141672588","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 : 2024-03-19DOI: 10.21608/jfds.2024.270302.1153
amira abass, Kh. H. Salman, M. A. Awad-Allah, Ibtesam Mowafi
Sheep milk is considered an important nutritional and health-promoting food source due to its high protein content and minerals. The current study aimed to ascertain the impact of probiotic bacteria ( Bifidobacterium longum ) on the physicochemical properties, bacterial evaluation and sensory assessment of stirred bio-yoghurt made from sheep milk. Stirred bio-yoghurt was prepared with various inoculation levels of Bifi. longum (3, 6, 9 and 12% for T1, T2, T3 and T4; respectively). According to the study's findings, the moisture content of all treatments steadily declined with increasing of storage periods at 4±1°C up to 15 days. The control samples had higher moisture than that of stirred bio-yoghurt made with various amounts of Bifi. longum . While the fresh samples had lower moisture that that of other treatments. The fat content of stirred bio-yoghurt as well as control samples found to decrease and significantly differences with increasing the storage periods at refrigerator temperature up to 15 days. In addition, the incorporation of Bifi. longum significantly raised protein and ash contents of stirred bio-yoghurt than that of control samples, and their contents were increase and significantly differences with increasing the storage periods at refrigerator temperature up to 15 days. There were astatically significant change in the syneresis of all moduli (treatment and control sample). Stirred bio-yoghurt treatments and the control samples had no coliform as well as mould and yeast levels in all treatments.
{"title":"Physicochemical and Microbiological Properties of Stirred Bio-Yoghurt Manufactured from Sheep Milk","authors":"amira abass, Kh. H. Salman, M. A. Awad-Allah, Ibtesam Mowafi","doi":"10.21608/jfds.2024.270302.1153","DOIUrl":"https://doi.org/10.21608/jfds.2024.270302.1153","url":null,"abstract":"Sheep milk is considered an important nutritional and health-promoting food source due to its high protein content and minerals. The current study aimed to ascertain the impact of probiotic bacteria ( Bifidobacterium longum ) on the physicochemical properties, bacterial evaluation and sensory assessment of stirred bio-yoghurt made from sheep milk. Stirred bio-yoghurt was prepared with various inoculation levels of Bifi. longum (3, 6, 9 and 12% for T1, T2, T3 and T4; respectively). According to the study's findings, the moisture content of all treatments steadily declined with increasing of storage periods at 4±1°C up to 15 days. The control samples had higher moisture than that of stirred bio-yoghurt made with various amounts of Bifi. longum . While the fresh samples had lower moisture that that of other treatments. The fat content of stirred bio-yoghurt as well as control samples found to decrease and significantly differences with increasing the storage periods at refrigerator temperature up to 15 days. In addition, the incorporation of Bifi. longum significantly raised protein and ash contents of stirred bio-yoghurt than that of control samples, and their contents were increase and significantly differences with increasing the storage periods at refrigerator temperature up to 15 days. There were astatically significant change in the syneresis of all moduli (treatment and control sample). Stirred bio-yoghurt treatments and the control samples had no coliform as well as mould and yeast levels in all treatments.","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":" 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140389499","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 : 2024-03-12DOI: 10.21608/jfds.2024.268384.1152
M. A. Ghanimah, M. Abouelnaga, A. M. Asar, Cross Mark
Moringa leaves have well-known health and nutritional benefits. This work aimed to study the properties of nonfat yoghurt prepared from skim milk powder reconstituted in an aqueous extract of Moringa leaves (MLE). Three nonfat yoghurt treatments were manufactured from three concentrations of MLE 0.5, 1 and 1.5%, which were used to reconstitute skim milk powder (10%). The results showed that, compared with the control, MLE had no effect on the pH value, acidity% or protein content, but increased the TS, ash and mineral contents (Ca, K, Mg and Fe) in nonfat yoghurt treatments. Nonfat yoghurt made with MLE showed higher antioxidant activity (%) than the control. The curd tension and viscosity of the control were higher than those of the applied treatments, but the nonfat yoghurt with MLE exhibited the lowest syneresis compared with the control. Nonfat yoghurt made with MLE at concentrations of 0.5 and 1% was organoleptically acceptable, but treatment with 1.5% MLE had the lowest sensory properties.
{"title":"Quality of Nonfat Yoghurt Made from Skim Milk Powder Reconstituted in Aqueous Extract of Moringa Leaves","authors":"M. A. Ghanimah, M. Abouelnaga, A. M. Asar, Cross Mark","doi":"10.21608/jfds.2024.268384.1152","DOIUrl":"https://doi.org/10.21608/jfds.2024.268384.1152","url":null,"abstract":"Moringa leaves have well-known health and nutritional benefits. This work aimed to study the properties of nonfat yoghurt prepared from skim milk powder reconstituted in an aqueous extract of Moringa leaves (MLE). Three nonfat yoghurt treatments were manufactured from three concentrations of MLE 0.5, 1 and 1.5%, which were used to reconstitute skim milk powder (10%). The results showed that, compared with the control, MLE had no effect on the pH value, acidity% or protein content, but increased the TS, ash and mineral contents (Ca, K, Mg and Fe) in nonfat yoghurt treatments. Nonfat yoghurt made with MLE showed higher antioxidant activity (%) than the control. The curd tension and viscosity of the control were higher than those of the applied treatments, but the nonfat yoghurt with MLE exhibited the lowest syneresis compared with the control. Nonfat yoghurt made with MLE at concentrations of 0.5 and 1% was organoleptically acceptable, but treatment with 1.5% MLE had the lowest sensory properties.","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"32 S110","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140395096","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 : 2024-02-22DOI: 10.21608/jfds.2024.260732.1144
M. M. Rabie, G. Ghoneim, M. Youssif, M. A. A. El-Maaty, Cross Mark
Gluten-free corn biscuits were prepared from yellow corn flour and partially replaced by various levels (10, 20 and 30%) of sweet lupine and sweet potato powders. The proximate composition, minerals content, physical and sensory attributes of the prepared gluten-free biscuits was evaluated. The obtained data observed that, the water absorption and dough stability of yellow corn flour was gradually increased as the percentage of replacement with sweet lupine and sweet potato powders increased. On contrast, dough weakening was gradually decreased as the substitution level increased. Also, the blends of sweet potato and yellow corn flour had the most significant set-back values. On contrast, sweet lupine powder had the lower set-back values. The replacement of yellow corn flour with sweet lupine powder caused gradually increase in both of biscuits moisture, ash, protein, lipids, crude fibers and minerals levels as the level of replacement increased. Meanwhile, total carbohydrates content was gradually decreased as the level of replacement increased. Gradual increase in both of biscuits weight and spread ratio and gradual decrease in biscuits specific volume were observed by raising the proportion of replacement with sweet lupine and sweet potato powders in compare to control sample. Sensory results showed the levels of substitution with 20% sweet lupine and 10% sweet potato powders were the most preferable. Due to the lack of gluten, these studied biscuits can be suitable for celiac disease patients.
{"title":"Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders","authors":"M. M. Rabie, G. Ghoneim, M. Youssif, M. A. A. El-Maaty, Cross Mark","doi":"10.21608/jfds.2024.260732.1144","DOIUrl":"https://doi.org/10.21608/jfds.2024.260732.1144","url":null,"abstract":"Gluten-free corn biscuits were prepared from yellow corn flour and partially replaced by various levels (10, 20 and 30%) of sweet lupine and sweet potato powders. The proximate composition, minerals content, physical and sensory attributes of the prepared gluten-free biscuits was evaluated. The obtained data observed that, the water absorption and dough stability of yellow corn flour was gradually increased as the percentage of replacement with sweet lupine and sweet potato powders increased. On contrast, dough weakening was gradually decreased as the substitution level increased. Also, the blends of sweet potato and yellow corn flour had the most significant set-back values. On contrast, sweet lupine powder had the lower set-back values. The replacement of yellow corn flour with sweet lupine powder caused gradually increase in both of biscuits moisture, ash, protein, lipids, crude fibers and minerals levels as the level of replacement increased. Meanwhile, total carbohydrates content was gradually decreased as the level of replacement increased. Gradual increase in both of biscuits weight and spread ratio and gradual decrease in biscuits specific volume were observed by raising the proportion of replacement with sweet lupine and sweet potato powders in compare to control sample. Sensory results showed the levels of substitution with 20% sweet lupine and 10% sweet potato powders were the most preferable. Due to the lack of gluten, these studied biscuits can be suitable for celiac disease patients.","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"15 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140440839","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 : 2024-02-15DOI: 10.21608/jfds.2024.260521.1147
Nahed Yousef, Manal H. Abd-Elkader, Eman El-Bialy
The aim of this research is to prepare acceptable casein free and lactose free high quality alternative milk which were previously studied by the same authors. Coconut milk (A), potato flour milk (B), white corn milk (E), Tiger nut milk (F), sorghum milk (G), dry bean milk (H) sesame milk (I), and cantaloupe seeds milk (J) were used to make five composite alternative milks (AFG, AHJ, ABI, JBI and FBE) as shown in part I. Composite alternative milks were evaluated by physical, microbiological and sensory during storage period. Composite alternative milks had sensory qualities that were acceptable, with good nutritional content, and high quality in flavor, color, mouth feel, taste, and texture. Approximately, during storage, all samples of composite alternative milk's sensory qualities and total bacterial count were unaffected. Acidity was increased by increasing of storage period in samples with 50% tigernut milk or 50% cantaloupe seed milk. Sedimentation stability was high in samples with 50% tigernut milk or cantaloupe seed milk. The highest viscosity at 10 rpm found in sample with 50% coconut milk, 25% potato flour milk and 25% sesame milk. Samples containing 50% coconut milk have the best color, taste, flavor, texture and mouth feel.
{"title":"Composite Alternative Milk II: Evaluation of Physical Properties and Microbial Count of the Composite Alternative Milk","authors":"Nahed Yousef, Manal H. Abd-Elkader, Eman El-Bialy","doi":"10.21608/jfds.2024.260521.1147","DOIUrl":"https://doi.org/10.21608/jfds.2024.260521.1147","url":null,"abstract":"The aim of this research is to prepare acceptable casein free and lactose free high quality alternative milk which were previously studied by the same authors. Coconut milk (A), potato flour milk (B), white corn milk (E), Tiger nut milk (F), sorghum milk (G), dry bean milk (H) sesame milk (I), and cantaloupe seeds milk (J) were used to make five composite alternative milks (AFG, AHJ, ABI, JBI and FBE) as shown in part I. Composite alternative milks were evaluated by physical, microbiological and sensory during storage period. Composite alternative milks had sensory qualities that were acceptable, with good nutritional content, and high quality in flavor, color, mouth feel, taste, and texture. Approximately, during storage, all samples of composite alternative milk's sensory qualities and total bacterial count were unaffected. Acidity was increased by increasing of storage period in samples with 50% tigernut milk or 50% cantaloupe seed milk. Sedimentation stability was high in samples with 50% tigernut milk or cantaloupe seed milk. The highest viscosity at 10 rpm found in sample with 50% coconut milk, 25% potato flour milk and 25% sesame milk. Samples containing 50% coconut milk have the best color, taste, flavor, texture and mouth feel.","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140455770","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 : 2024-02-11DOI: 10.21608/jfds.2024.261909.1148
Rahma M. El-Sayed, M. M. Rabie, R. El-gammal, Cross Mark
This paper pointed to study the impact of flaxseed flour partial replacement with wheat flour in toast bread preparation. The chemical composition, bioactive compounds and antioxidant activity (DPPH) of wheat and flaxseeds flour were evaluated. Four toast bread samples were prepared using 10, 20, 30, and 100% flaxseed flour replaced with the wheat flour and the sensory evaluation of prepared toast bread samples was studied to choose the most acceptable bread sample to customers. The chemical analysis results showed that, compared to wheat flour (72% extract), flaxseed flour had a low carbohydrate content, no gluten, in addition to its high protein and fiber content, which recorded 19.87 and 13.61%, respectively. It is known that flaxseed flour is one of the best plant sources of antioxidant chemicals. Therefore, the results recorded the highest value of total phenolic content, which amounted to 0.364 mg/g, total flavonoids 6.667 mg/g, and antioxidant activity (DPPH) 86.131% compared to wheat flour. The control toast bread sample had no significant difference with other sample contained 10% flaxseeds flour in crust color, crumb color, odor, taste and overall acceptability values. Also, the results of testing the dough's rheological characteristics showed that they were affected by the addition of flaxseed flour. Moreover, replacing 10% of wheat flour with flaxseed flour led to an increase in water absorption and dough development time, while stability and dough energy values decreased with the addition of flaxseed flour.
{"title":"The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread","authors":"Rahma M. El-Sayed, M. M. Rabie, R. El-gammal, Cross Mark","doi":"10.21608/jfds.2024.261909.1148","DOIUrl":"https://doi.org/10.21608/jfds.2024.261909.1148","url":null,"abstract":"This paper pointed to study the impact of flaxseed flour partial replacement with wheat flour in toast bread preparation. The chemical composition, bioactive compounds and antioxidant activity (DPPH) of wheat and flaxseeds flour were evaluated. Four toast bread samples were prepared using 10, 20, 30, and 100% flaxseed flour replaced with the wheat flour and the sensory evaluation of prepared toast bread samples was studied to choose the most acceptable bread sample to customers. The chemical analysis results showed that, compared to wheat flour (72% extract), flaxseed flour had a low carbohydrate content, no gluten, in addition to its high protein and fiber content, which recorded 19.87 and 13.61%, respectively. It is known that flaxseed flour is one of the best plant sources of antioxidant chemicals. Therefore, the results recorded the highest value of total phenolic content, which amounted to 0.364 mg/g, total flavonoids 6.667 mg/g, and antioxidant activity (DPPH) 86.131% compared to wheat flour. The control toast bread sample had no significant difference with other sample contained 10% flaxseeds flour in crust color, crumb color, odor, taste and overall acceptability values. Also, the results of testing the dough's rheological characteristics showed that they were affected by the addition of flaxseed flour. Moreover, replacing 10% of wheat flour with flaxseed flour led to an increase in water absorption and dough development time, while stability and dough energy values decreased with the addition of flaxseed flour.","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140458735","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 : 2024-01-01DOI: 10.21608/jfds.2024.255807.1142
safaa Mokbel, K. Blassy, A. Abdeldaiem
{"title":"Using Psyllium Husk Powder as Fat Replacer and Stabilizer to Improve Low Fat Ice Cream Properties","authors":"safaa Mokbel, K. Blassy, A. Abdeldaiem","doi":"10.21608/jfds.2024.255807.1142","DOIUrl":"https://doi.org/10.21608/jfds.2024.255807.1142","url":null,"abstract":"","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"13 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140526203","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 : 2023-12-13DOI: 10.21608/jfds.2023.248633.1138
N. Alosily, M. Hassan, H. Barakat, A. Al-Hassan, Samar Aly, Cross Mark
This study aimed to create ice cream from goat's milk using β-cyclodextrin (β-CD) or cinnamon essential oil (CEO) to mask the unpleasant taste of goat milk. The ice cream was made with different amounts of β-CD (0.25%), 0.50%, and 1.00%, and cinnamon essential oil (0.02%, 0.03%, and 0.04%), along with a control sample without additives (TC). The resulting ice cream was analyzed for chemical, rheological, nutritional, and organoleptic properties. Results showed that β-CD-ice creams had an increased concentration of total solids, decreased moisture content, increased ash, crude protein, and carbohydrates. CEO-ice had higher melting resistance and lower overrun percentage. The sensory evaluation indicated that the best addition rate for beta-cyclodextrin was 1.00%, and the best addition rate for cinnamon oil was 0.02%. These additions effectively mask the fatty acids that cause the goat flavor. Ice β3 and Ice C1 received high acceptance. This approach allows for the preservation of goat milk's benefits while effectively masking its strong flavor, resulting in a distinct and enjoyable ice cream with improved sensory acceptance.
{"title":"Effect of Adding β-cyclodextrin and Cinnamon Oil on the Quality Characteristics of Goat's Milk-Based Ice Cream","authors":"N. Alosily, M. Hassan, H. Barakat, A. Al-Hassan, Samar Aly, Cross Mark","doi":"10.21608/jfds.2023.248633.1138","DOIUrl":"https://doi.org/10.21608/jfds.2023.248633.1138","url":null,"abstract":"This study aimed to create ice cream from goat's milk using β-cyclodextrin (β-CD) or cinnamon essential oil (CEO) to mask the unpleasant taste of goat milk. The ice cream was made with different amounts of β-CD (0.25%), 0.50%, and 1.00%, and cinnamon essential oil (0.02%, 0.03%, and 0.04%), along with a control sample without additives (TC). The resulting ice cream was analyzed for chemical, rheological, nutritional, and organoleptic properties. Results showed that β-CD-ice creams had an increased concentration of total solids, decreased moisture content, increased ash, crude protein, and carbohydrates. CEO-ice had higher melting resistance and lower overrun percentage. The sensory evaluation indicated that the best addition rate for beta-cyclodextrin was 1.00%, and the best addition rate for cinnamon oil was 0.02%. These additions effectively mask the fatty acids that cause the goat flavor. Ice β3 and Ice C1 received high acceptance. This approach allows for the preservation of goat milk's benefits while effectively masking its strong flavor, resulting in a distinct and enjoyable ice cream with improved sensory acceptance.","PeriodicalId":502534,"journal":{"name":"Journal of Food and Dairy Sciences","volume":"53 9-10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139181407","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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