Pub Date : 2024-06-01DOI: 10.21608/ftrj.2024.279422.1065
Neveen Arfa, Khalid Elbassiony
{"title":"Using amaranth and Psyllium for production of bread and evaluate of properties","authors":"Neveen Arfa, Khalid Elbassiony","doi":"10.21608/ftrj.2024.279422.1065","DOIUrl":"https://doi.org/10.21608/ftrj.2024.279422.1065","url":null,"abstract":"","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"6 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141235700","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 : 2024-06-01DOI: 10.21608/ftrj.2024.279391.1064
M. Salama, Mohamed Abdin, Mohamed Saleh, Walid Abd El-Baset, E. Hendawy, Awatif Ibrahim
{"title":"Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production","authors":"M. Salama, Mohamed Abdin, Mohamed Saleh, Walid Abd El-Baset, E. Hendawy, Awatif Ibrahim","doi":"10.21608/ftrj.2024.279391.1064","DOIUrl":"https://doi.org/10.21608/ftrj.2024.279391.1064","url":null,"abstract":"","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"15 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141235297","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 : 2024-06-01DOI: 10.21608/ftrj.2024.284300.1069
Heba Barakat, Nahed Zaki, Naglaa A. Shedeed
This study aimed to develop gluten - free biscuits with enhanced nutritional value and taste, while reducing high - calorie ingredients, particularly sugar. Two formulations have been devised to create biscuits customized for people with gluten allergies. Corn flour has been replaced with chickpea flour at a consistent rate of 20% to boost nutritional value with its high protein content. Furthermore, quinoa flour (QF) has been added in different quantities (20% – 40%) for its protein richness (14.87%) and amino acid content. Another option suggests using Jerusalem artichoke (JAF) flour, used as a sugar substitute, as it is known for its health benefits and high inulin content. It has been integrated into bis-cuit formulations at levels from 20% and 40%. Both formulations have also undergone a reduction in sugar content of 15% and 30%. The chemical properties and phytochemical content of the raw materials were evaluated. Jerusalem artichoke flour (JAF) exhibited the highest antioxidant activity (92.02%). The addition of QF to biscuits increased protein content with higher replacement rates, as well as fiber content and mineral levels. JAF was thoroughly examined in two specific formulations as a partial sugar substitute. The inclusion of JAF caused minimal changes in physical properties, and sensory evaluations indicated satisfactory results, especially for biscuits containing up to 40% QF. Furthermore, incorporating 20% JAF allowed for a 30% sugar reduction without affecting flavor. Additionally, the QF - containing supplemented biscuits had a reasonably high essential amino acid balance, indicating that they may help children with celiac disease consume more amino acids.
这项研究旨在开发营养价值更高、口感更好的无麸质饼干，同时减少高热量成分，尤其是糖。我们设计了两种配方，为麸质过敏症患者定制饼干。玉米粉被鹰嘴豆粉取代，比例保持在 20%，以其高蛋白含量提高营养价值。此外，由于藜麦粉（QF）富含蛋白质（14.87%）和氨基酸，因此添加了不同数量（20% - 40%）的藜麦粉。另一种方法是使用耶路撒冷洋蓟粉（JAF），它被用作糖的替代品，因其健康益处和高菊粉含量而闻名。菊芋粉已被添加到双钙配方中，含量从 20% 到 40%不等。两种配方的糖含量也分别减少了 15%和 30%。对原材料的化学特性和植物化学成分进行了评估。耶路撒冷洋蓟粉（JAF）的抗氧化活性最高（92.02%）。在饼干中添加 QF 可提高蛋白质含量（替代率更高）、纤维含量和矿物质含量。对 JAF 作为部分糖替代品的两种特定配方进行了深入研究。添加 JAF 对物理性质的影响极小，感官评估结果令人满意，尤其是 QF 含量高达 40% 的饼干。此外，加入 20% 的 JAF 可以减少 30% 的糖分而不影响风味。此外，添加了 QF 的饼干具有相当高的必需氨基酸平衡，这表明它们可以帮助患有乳糜泻的儿童摄入更多的氨基酸。
{"title":"Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods","authors":"Heba Barakat, Nahed Zaki, Naglaa A. Shedeed","doi":"10.21608/ftrj.2024.284300.1069","DOIUrl":"https://doi.org/10.21608/ftrj.2024.284300.1069","url":null,"abstract":"This study aimed to develop gluten - free biscuits with enhanced nutritional value and taste, while reducing high - calorie ingredients, particularly sugar. Two formulations have been devised to create biscuits customized for people with gluten allergies. Corn flour has been replaced with chickpea flour at a consistent rate of 20% to boost nutritional value with its high protein content. Furthermore, quinoa flour (QF) has been added in different quantities (20% – 40%) for its protein richness (14.87%) and amino acid content. Another option suggests using Jerusalem artichoke (JAF) flour, used as a sugar substitute, as it is known for its health benefits and high inulin content. It has been integrated into bis-cuit formulations at levels from 20% and 40%. Both formulations have also undergone a reduction in sugar content of 15% and 30%. The chemical properties and phytochemical content of the raw materials were evaluated. Jerusalem artichoke flour (JAF) exhibited the highest antioxidant activity (92.02%). The addition of QF to biscuits increased protein content with higher replacement rates, as well as fiber content and mineral levels. JAF was thoroughly examined in two specific formulations as a partial sugar substitute. The inclusion of JAF caused minimal changes in physical properties, and sensory evaluations indicated satisfactory results, especially for biscuits containing up to 40% QF. Furthermore, incorporating 20% JAF allowed for a 30% sugar reduction without affecting flavor. Additionally, the QF - containing supplemented biscuits had a reasonably high essential amino acid balance, indicating that they may help children with celiac disease consume more amino acids.","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"7 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141230535","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 : 2024-06-01DOI: 10.21608/ftrj.2024.286715.1070
Amira Omar, Esamt Mohamed, Hanan Hussien
Cupcakes are a popular treat enjoyed by people of all ages. This study aimed to develop cupcakes with improved nutritional value by incorporating whole - wheat oat flour and strawberry powder. Whole oat flour is a good source of protein, fat, and fiber compared to wheat flour. It also boasts the highest β - glucan content (1.69%), followed by wheat flour (0.13%). Additionally, oat flour is relatively high in magnesium, iron, and zinc. Strawberry powder, on the other hand, is a good source of calcium, iron, sodium, and potassium. Cakes made by substituting wheat flour with different levels of oat flour and 15% strawberry powder showed significantly higher levels of moisture, protein, ash, dietary fiber, beta - glucan, and carotene compared to the control group. Mineral content also increased significantly with the addition of 15% strawberry powder and different oat flour levels. However, incorporating both strawberry powder and whole oat flour into the cupcakes negatively impacted their volume and specific volume, while weight and density increased. Hardness and gumminess also increased with higher oat flour substitution. On a positive note, the addition of 15% strawberry powder led to an improvement in all sensory parameters measured. Up to 35% oat flour inclusion resulted in cupcakes with favorable odor, taste, and texture.
{"title":"Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder","authors":"Amira Omar, Esamt Mohamed, Hanan Hussien","doi":"10.21608/ftrj.2024.286715.1070","DOIUrl":"https://doi.org/10.21608/ftrj.2024.286715.1070","url":null,"abstract":"Cupcakes are a popular treat enjoyed by people of all ages. This study aimed to develop cupcakes with improved nutritional value by incorporating whole - wheat oat flour and strawberry powder. Whole oat flour is a good source of protein, fat, and fiber compared to wheat flour. It also boasts the highest β - glucan content (1.69%), followed by wheat flour (0.13%). Additionally, oat flour is relatively high in magnesium, iron, and zinc. Strawberry powder, on the other hand, is a good source of calcium, iron, sodium, and potassium. Cakes made by substituting wheat flour with different levels of oat flour and 15% strawberry powder showed significantly higher levels of moisture, protein, ash, dietary fiber, beta - glucan, and carotene compared to the control group. Mineral content also increased significantly with the addition of 15% strawberry powder and different oat flour levels. However, incorporating both strawberry powder and whole oat flour into the cupcakes negatively impacted their volume and specific volume, while weight and density increased. Hardness and gumminess also increased with higher oat flour substitution. On a positive note, the addition of 15% strawberry powder led to an improvement in all sensory parameters measured. Up to 35% oat flour inclusion resulted in cupcakes with favorable odor, taste, and texture.","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141402591","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 : 2024-06-01DOI: 10.21608/ftrj.2024.288377.1071
Nasra A. Abd-Elhak, Dalia ElSheikh, Hanan Hussien
This research aimed to utilize whole pumpkin (without seeds) and germinated chickpeas to create dry vermicelli with enhanced nutritional value. The study evaluated the chemical composition, minerals, antioxidants, total phenols, and total flavonoids in whole pumpkin powder, whole germinated chickpea flour, wheat flour (72% extraction), and the resulting vermicelli. Additionally, various aspects such as cooking quality, color, texture profile, and sensory evaluation of the vermicelli were investigated. Germinated chickpea flour had significantly higher protein, fat and fiber content (24.38, 7.6 and 5.4%, respectively) compared to other ingredients. Whole pumpkin powder was higher in ash (5.68%), radical scavenging activity (61.69%), total phenols (9.39 mg gallic acid/g sample), and total flavonoids (2.24 mg quercetin/g sample). Substituting 15% of the wheat flour with germinated chickpea flour increased the protein content of the vermicelli. Meanwhile, adding whole pumpkin powder led to an increase in fiber and ash content. Furthermore, a significant increase in mineral content was observed. Vermicelli containing 20% whole pumpkin powder displayed the highest beta - carotene content. Substituting wheat flour with germinated chickpea flour and whole pumpkin powder improved cooking quality and resulted in a darker yellow to brown color of the vermicelli. When served with milk, 100g of this vermicelli increased daily nutrient intake by up to 60.96% for protein, with iron and zinc content doubling, and beta - carotene reaching 30.1. The study successfully produced vermicelli by incorporating up to 15% whole
{"title":"Evaluation of Vermicelli with High Nutritional Value","authors":"Nasra A. Abd-Elhak, Dalia ElSheikh, Hanan Hussien","doi":"10.21608/ftrj.2024.288377.1071","DOIUrl":"https://doi.org/10.21608/ftrj.2024.288377.1071","url":null,"abstract":"This research aimed to utilize whole pumpkin (without seeds) and germinated chickpeas to create dry vermicelli with enhanced nutritional value. The study evaluated the chemical composition, minerals, antioxidants, total phenols, and total flavonoids in whole pumpkin powder, whole germinated chickpea flour, wheat flour (72% extraction), and the resulting vermicelli. Additionally, various aspects such as cooking quality, color, texture profile, and sensory evaluation of the vermicelli were investigated. Germinated chickpea flour had significantly higher protein, fat and fiber content (24.38, 7.6 and 5.4%, respectively) compared to other ingredients. Whole pumpkin powder was higher in ash (5.68%), radical scavenging activity (61.69%), total phenols (9.39 mg gallic acid/g sample), and total flavonoids (2.24 mg quercetin/g sample). Substituting 15% of the wheat flour with germinated chickpea flour increased the protein content of the vermicelli. Meanwhile, adding whole pumpkin powder led to an increase in fiber and ash content. Furthermore, a significant increase in mineral content was observed. Vermicelli containing 20% whole pumpkin powder displayed the highest beta - carotene content. Substituting wheat flour with germinated chickpea flour and whole pumpkin powder improved cooking quality and resulted in a darker yellow to brown color of the vermicelli. When served with milk, 100g of this vermicelli increased daily nutrient intake by up to 60.96% for protein, with iron and zinc content doubling, and beta - carotene reaching 30.1. The study successfully produced vermicelli by incorporating up to 15% whole","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"22 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141410849","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 : 2024-03-01DOI: 10.21608/ftrj.2024.343107
Khalid Abdraboh, Neveen Arfa
This study intended to evaluate the physical and chemical properties of two sapota fruit cultivars namely: sapodilla (Manilkara zapota) and white sapote (Casimiroa edulis). The investigation also, included and assessment products created from these fruits like sapo-dilla compote and irradiated dried rolls made from white sapota besides, puree made from white sapota and guava and stored for 12 weeks in polyethylene bags at ambient temperature (28±2˚C), microbiological tests were conducted every 3, 6, 9, and 12 weeks during the storage period. The physico - chemical properties of moisture, protein, crude fiber, ash, fat, total carbohydrates, total acidity, total soluble solid contents, T.S.S., vitamin C, vitamin A, total sugars, reducing sugars and non - reducing sugars, and mineral contents of white sapote fruits and sapodilla fruits were determined. Meanwhile, the results recorded for total antioxidant activity (TA) of 88.01%, total phenolics (TP) of 46.73 mg/100g, and total flavonoids of (TF) 22.33 mg/100g, respectively, for sapota fruit, and 77.34%, 40.28 mg/100g, and 20.66 mg/100g, respectively, for sapodilla fruit. Physicochemical properties non - significant effects of gamma rays on sapota rolls. While sensory evaluation showed a slight decrease in color score when treated with radiation for sapota rolls, while the irradiated sapota rolls there were decreases in vitamin C and vitamin A it was 2.6 and 4.25 mg/100g for un - irradiated rolls and 1.97 and 3.88 mg/100 g for irradiated rolls respectively. On the other hand, total antioxidant activity increased from 80.21% for the un - irradiated rolls to 91.64% for the irradiated rolls by 2 kGy; total phenol content (TPC) was 40.29 mg/100g for the un - irradiated rolls, while the irradiated rolls were 58.78 mg/100 g; and total flavonoid content (TFC) was 21.85 mg/100 g for the un - irradiated rolls and 45.98 g for the irradiated rolls. Moreover, the gamma rays measured a 2 kGy showed decrease in the total bacterial count and total mold and yeast of sapota rolls, which also increased the shelf - life of sapota rolls.
{"title":"Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products","authors":"Khalid Abdraboh, Neveen Arfa","doi":"10.21608/ftrj.2024.343107","DOIUrl":"https://doi.org/10.21608/ftrj.2024.343107","url":null,"abstract":"This study intended to evaluate the physical and chemical properties of two sapota fruit cultivars namely: sapodilla (Manilkara zapota) and white sapote (Casimiroa edulis). The investigation also, included and assessment products created from these fruits like sapo-dilla compote and irradiated dried rolls made from white sapota besides, puree made from white sapota and guava and stored for 12 weeks in polyethylene bags at ambient temperature (28±2˚C), microbiological tests were conducted every 3, 6, 9, and 12 weeks during the storage period. The physico - chemical properties of moisture, protein, crude fiber, ash, fat, total carbohydrates, total acidity, total soluble solid contents, T.S.S., vitamin C, vitamin A, total sugars, reducing sugars and non - reducing sugars, and mineral contents of white sapote fruits and sapodilla fruits were determined. Meanwhile, the results recorded for total antioxidant activity (TA) of 88.01%, total phenolics (TP) of 46.73 mg/100g, and total flavonoids of (TF) 22.33 mg/100g, respectively, for sapota fruit, and 77.34%, 40.28 mg/100g, and 20.66 mg/100g, respectively, for sapodilla fruit. Physicochemical properties non - significant effects of gamma rays on sapota rolls. While sensory evaluation showed a slight decrease in color score when treated with radiation for sapota rolls, while the irradiated sapota rolls there were decreases in vitamin C and vitamin A it was 2.6 and 4.25 mg/100g for un - irradiated rolls and 1.97 and 3.88 mg/100 g for irradiated rolls respectively. On the other hand, total antioxidant activity increased from 80.21% for the un - irradiated rolls to 91.64% for the irradiated rolls by 2 kGy; total phenol content (TPC) was 40.29 mg/100g for the un - irradiated rolls, while the irradiated rolls were 58.78 mg/100 g; and total flavonoid content (TFC) was 21.85 mg/100 g for the un - irradiated rolls and 45.98 g for the irradiated rolls. Moreover, the gamma rays measured a 2 kGy showed decrease in the total bacterial count and total mold and yeast of sapota rolls, which also increased the shelf - life of sapota rolls.","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"20 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140277586","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 : 2024-03-01DOI: 10.21608/ftrj.2024.346574
Ibrahim Ibrahim, Hend Saleh, Alshaimaa Hamouda
Furan is commonly found in several kinds of heat - treated foods, the existence of furan in food causes public health issues. The current research examines the preventive impact of glutathione on liver, kidney function, and tumor markers against furan - induced injury in mice. Male albino mice were divided into seven groups: a control (G1), G2 (0.5mg furan/ kg b.w./day), G3 (1 mg furan/kg b.w./day), G4 (2 mg furan/kg b.w./day), G5 (4 mg furan/ kg b.w./day), G6 (2 mg furan/kg b.w./day +500 mg glutathione/kg/day), and G7 (4 mg furan/kg b.w./day +500 mg glutathione/kg/day). At the end of the study, after 8 weeks, the anesthetized and sacrificed were done, and then the different tests were conducted. Results: Furan significantly increased hepatocyte damage in mice, as evidenced by increased activities of aminotransferase (AST) and alanine aminotransferase (ALT) after a 2mg/kg/ day dose. Furan promoted oxidative stress due to elevated malondialdehyde levels, occurring at various furan dosages (0.5, 1, 2, and 4mg/kg/day). The study found that pre-treatment with glutathione at 500 mg/kg/day reduced AST, ALT, and MDA activities in mice, while furan levels did not negatively impact kidney functions. It should be noted that all levels of furan increased tumor markers [Alpha Fetoprotein (AFP)] compared to the control (3.1 ng/ml), whereas glutathione reduced the level of AFP in groups taking furan at (2 and 4 mg/kg) to range (3.5 – 3.6 mg/ml) compared to (4.6 – 4.8 mg/ml) for the same groups taking furan at (2 and 4 mg/kg) without glutathione. Glutathione's protective effects against furan - induced hepatocyte damage may be due to its exceptional capacity to scavenge free radicals. Glutathione, with its strong antioxidant properties, has the potential to be a promising therapeutic and preventive agent for diseases induced by furan compounds.
{"title":"Glutathione's antioxidant effects and its ability to shield mice's hepatocytes from damage caused by furan","authors":"Ibrahim Ibrahim, Hend Saleh, Alshaimaa Hamouda","doi":"10.21608/ftrj.2024.346574","DOIUrl":"https://doi.org/10.21608/ftrj.2024.346574","url":null,"abstract":"Furan is commonly found in several kinds of heat - treated foods, the existence of furan in food causes public health issues. The current research examines the preventive impact of glutathione on liver, kidney function, and tumor markers against furan - induced injury in mice. Male albino mice were divided into seven groups: a control (G1), G2 (0.5mg furan/ kg b.w./day), G3 (1 mg furan/kg b.w./day), G4 (2 mg furan/kg b.w./day), G5 (4 mg furan/ kg b.w./day), G6 (2 mg furan/kg b.w./day +500 mg glutathione/kg/day), and G7 (4 mg furan/kg b.w./day +500 mg glutathione/kg/day). At the end of the study, after 8 weeks, the anesthetized and sacrificed were done, and then the different tests were conducted. Results: Furan significantly increased hepatocyte damage in mice, as evidenced by increased activities of aminotransferase (AST) and alanine aminotransferase (ALT) after a 2mg/kg/ day dose. Furan promoted oxidative stress due to elevated malondialdehyde levels, occurring at various furan dosages (0.5, 1, 2, and 4mg/kg/day). The study found that pre-treatment with glutathione at 500 mg/kg/day reduced AST, ALT, and MDA activities in mice, while furan levels did not negatively impact kidney functions. It should be noted that all levels of furan increased tumor markers [Alpha Fetoprotein (AFP)] compared to the control (3.1 ng/ml), whereas glutathione reduced the level of AFP in groups taking furan at (2 and 4 mg/kg) to range (3.5 – 3.6 mg/ml) compared to (4.6 – 4.8 mg/ml) for the same groups taking furan at (2 and 4 mg/kg) without glutathione. Glutathione's protective effects against furan - induced hepatocyte damage may be due to its exceptional capacity to scavenge free radicals. Glutathione, with its strong antioxidant properties, has the potential to be a promising therapeutic and preventive agent for diseases induced by furan compounds.","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"2 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140407971","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 : 2024-03-01DOI: 10.21608/ftrj.2024.339446
Hend Saleh, El-Shahat G. El-Dreny, M. Shaheen
{"title":"Nutritional evaluation of some complementary food mixtures for weaning stage","authors":"Hend Saleh, El-Shahat G. El-Dreny, M. Shaheen","doi":"10.21608/ftrj.2024.339446","DOIUrl":"https://doi.org/10.21608/ftrj.2024.339446","url":null,"abstract":"","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140083781","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 : 2024-03-01DOI: 10.21608/ftrj.2024.267889.1056
Hanan Ali
Turmeric extract (TAE) and rice bran oil (RBO) have grown in popularity among consumers in recent years due to their wide spectrum of biological activity. The main bioactive component of turmeric, curcumin, has demonstrated promise as a possible anti - carcinogenic agent. Meanwhile, RBO, rich in γ - oryzanol and other phytosterols, has demonstrated efficacy in enhancing immune system function, thereby shielding the body against diseases. The objective of this study was to obtain and characterize alginate microcapsules containing turmeric aqueous extract and rice bran oil and to evaluate the effects of freeze drying and air drying on curcumin, γ - Oryzanol, total phenol contents, and DPPH of TAE and RBO microcapsules. Results show that non - dried (ND) and freeze - dried (FD) recorded 5.97 and 5.69 mg/g for curcumin content and 0.156 and 0.150% for γ - Oryzanol content, respectively. On the other hand, air - dried (AD) microcapsules were significantly lower than ND and FD microcapsules reaching 4.32 mg/g for curcumin content and 0.116 % for γ - Oryzanol content. Also, sensory evaluation showed that non - dried and freeze - dried microcapsules were significantly accepted.
{"title":"Encapsulation of turmeric extract and rice bran oil in alginate hydrogel microcapsules","authors":"Hanan Ali","doi":"10.21608/ftrj.2024.267889.1056","DOIUrl":"https://doi.org/10.21608/ftrj.2024.267889.1056","url":null,"abstract":"Turmeric extract (TAE) and rice bran oil (RBO) have grown in popularity among consumers in recent years due to their wide spectrum of biological activity. The main bioactive component of turmeric, curcumin, has demonstrated promise as a possible anti - carcinogenic agent. Meanwhile, RBO, rich in γ - oryzanol and other phytosterols, has demonstrated efficacy in enhancing immune system function, thereby shielding the body against diseases. The objective of this study was to obtain and characterize alginate microcapsules containing turmeric aqueous extract and rice bran oil and to evaluate the effects of freeze drying and air drying on curcumin, γ - Oryzanol, total phenol contents, and DPPH of TAE and RBO microcapsules. Results show that non - dried (ND) and freeze - dried (FD) recorded 5.97 and 5.69 mg/g for curcumin content and 0.156 and 0.150% for γ - Oryzanol content, respectively. On the other hand, air - dried (AD) microcapsules were significantly lower than ND and FD microcapsules reaching 4.32 mg/g for curcumin content and 0.116 % for γ - Oryzanol content. Also, sensory evaluation showed that non - dried and freeze - dried microcapsules were significantly accepted.","PeriodicalId":503120,"journal":{"name":"Food Technology Research Journal","volume":"12 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140272120","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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