EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY
A.
El-Sonbaty
Department of Dairy Sci. and Techn., Faculty of Agric., Minufiya Univ., Shibin El-Kom.
author
A.
El-Sisey
Institute of Food Technol. Res. Agric. Res. Center, Giza, Egypt.
author
text
article
2010
eng
Six batches of Gouda cheese were made to study the effect of using Simplesse®100 (as protein based fat replacer) and Novagel® (as carbohydrate based fat replacer) on the quality of low fat Gouda cheese. One of these batches was made from milk standardized to 3.0% fat (control C1). The other five batches were made from milk standardized to 2.0% fat, one of them was served as control (C2), and two were made with adding Simplesse® 100 at the rate of 0.5 and 1.0%, respectively, whereas the other two batches were made with adding NovagelÒ at the same mentioned previously, individually. Cheese treatments made by adding fat replacers characterized with a pronounced increase in moisture content and titratable acidity. Cheese treatments made by adding NovagelÒ (T3 and T4) were of higher moisture content and acidity than those made by adding SimplesseÒ (T1 and T2). On the other hand, cheese treatments made by adding Simplesse® characterized with higher ripening indices (soluble nitrogen, soluble tyrosine, soluble tryptophan and total volatile fatty acids) and were more acceptable than the corresponding cheese treatments being made by adding the addition of Novagel®. Fat, total nitrogen contents, titratable acidity, values of ripening indices and scores of organoleptic properties of all cheese treatments increased significantly (P ≤ 0.05) throughout the ripening period, while moisture content decreased.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
1
v.
3
no.
2010
101
111
https://jfds.journals.ekb.eg/article_82098_b46ad8125bb0315aabb09022ffbf2cf8.pdf
dx.doi.org/10.21608/jfds.2010.82098
FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS
R.
Hassan
Agricultural Chemistry Dept., Faculty of Agriculture, Mansoura University, Egypt
author
Safaa
Hassan
Agricultural Chemistry Dept., Faculty of Agriculture, Mansoura University, Egypt
author
Sh.
El-Shehawy
Food Industries Dept., Faculty of Agriculture, Mansoura University, Egypt
author
text
article
2010
eng
The composition of fatty acids and trans C18:1 fatty acid contents of fat used in five Egyptian biscuit samples were determined using GLC. The results revealed that total saturated fatty acids (SFA) ranged between 64.35% to 85.43% of total fatty acids, while total monounsaturated fatty acids varied from 0.393% to 31.44%. As for polyunsaturated fatty acids (PUFA), it ranged from 0.461% to 17.93% of total fatty acids. Trans fatty acid (C18:1) was detected in lower values ranged from 0.042% in sample D to 0.176% in sample E, however this fatty acid was absent in sample C. GLC chromatogram revealed also the presence of Docosahexaenoic acid, DHA, (C22:6 ω-3) in low amounts ranged from 0.294% in sample A to 0.474% in sample C. Comparing fatty acids composition of the investigated biscuit samples with those of lard fat, all samples were free from lard fat as it is not permissible in Muslim foods.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
1
v.
3
no.
2010
113
121
https://jfds.journals.ekb.eg/article_82099_f62447a46c68939e28d2f374d2818d04.pdf
dx.doi.org/10.21608/jfds.2010.82099
DAIRY CONSUMPTION AND CALCIUM INTAKE OF EGYPTIAN WOMEN
Hanan
Hussien
Food Technology Research Institute, ARC.
author
I.
Yussef
Food Technology Research Institute, ARC.
author
text
article
2010
eng
Dairy products are nutrient-dense foods necessary to promote bone health, to help reduce risk for chronic diseases. This study was conducted to evaluate the daily calcium intake by using 24 hour dietary intake method, the sources of calcium and the percent intake of different dairy products. A stratified, multistage, random sampling design was used to select approximately 3854 households in Giza, Sharkia, Domiat, Behira and Bany-Sueif governorates distributed between urban and rural area. The survey data indicate that the mean intakes of calcium, are higher for urban Beheira mothers (814.14mg/day, 67.85% of RDA) than that of governorates and the lowest was for urban Bany-Sueif mothers (658.96 mg/day, 54.91% of RDA), with significant differences in intakes between governorates at P<0.05. Dairy foods contributed about 42.42% of the dietary calcium for the total population, the highest consumption of milk were in urban Behira (52.8%) and the lowest, were in rural Bany-Suief (4.7%). As for cheese, the highest consumption was in rural Bany-Suief (84.2%) and the lowest was in urban Giza (40.3%). But the consumption of yogurt was higher in urban Domiat (18.8%) but the lowest was in rural Bany-Suief (0.7%).These results reinforce the importance of nutritional educational efforts to promote milk consumption, which has declined over the past several decades. Also fortification of some products must be considered to increase the intake of calcium
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
1
v.
3
no.
2010
123
130
https://jfds.journals.ekb.eg/article_82100_1421d1c46b80dca99dcd3adcc985130f.pdf
dx.doi.org/10.21608/jfds.2010.82100
QUALITY OF TABLE OLIVES IN RELATION TO PICKLING PROCESS AND FERMENTATION TIME.
M.
ElSorady
Oils and Fats Dept, Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
author
text
article
2010
eng
Table olive is one of the important appetizers in the Mediterranean region. Quality of table olive rely on the cultivar and pickling process especially fermentation process. Therefore, the aim of this work was to evaluate the effect of pickling and fermentation process on quality of table olive such as, chemical characteristics and sensorial properties. Olives treated with NaOH 2%(w/v) for 5-6.5 (h) then washed with water for 24-32 h (3-4times/8 h) for that treated olives and covered with gradient brine solution of 6% for the first 24 h, 8% for the next 24 h and 10% for the third 24 h and finally the brine concentration was reduced to 8% (w/v) during the fourth day and left for 12 months at room temperature to undergo the characteristic lactic fermentation process. Sensorial properties evaluated at 3, 6, 9 and 12 months of fermentation and chemical characteristics determined with an interval of one month during the storage time of 12 months.
The obtained results revealed that titratable acidity and Nacl content increased with increasing the fermentation time which continued for 12 months. The pH value decreased during the fermentation period .Sensory analysis of table olives by International Olive Council method showed that hardness, fibrousness, crunchiness and bitter decreased during the fermentation period. On the other hand, salt and acid increased during the fermentation period. Baladi cultivar showed the best physicochemical and sensory quality during fermentation for 12 months followed by Agazi cultivar as compared to the other cultivars (Akhs, Azizi and Tofahi).
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
1
v.
3
no.
2010
131
142
https://jfds.journals.ekb.eg/article_82101_219e3df87f1d12b386524710a3621193.pdf
dx.doi.org/10.21608/jfds.2010.82101