STUDIES ON TIGER NUT AND IT’S PRODUCTS
F. M.
El Tellawy
Faculty of Specific Education, Ain Shames Univ.
author
Mona N.
Zake
Faculty of Specific Education, Ain Shames Univ.
author
A. M.
Korshed
Food Technol. Research Institute, Agric res. Center, Gize
author
M. F.
Hessin
Faculty of Specific Education, Minia Uviv.
author
Areeg S. A.
Salem
Faculty of Specific Education, Minia Uviv.
author
text
article
2009
eng
The study aimed to know the nutritional value of defatted tiger nut flour and tiger nut oil . Also, use tiger nut flour in cake and biscuit and analysis oil form tiger nut .
The study showed that the defatted tiger nut flour had a relatively good amounts of protein (10.1 %) result to extract fat and decreases in fiber. Good amounts of essential amino acids which indicate the high nutritional value of these flour and the results showed a very good source of Iron.. The fatty acid pattern revealed that the saturated fatty acid content was (19.1%) while the unsaturated fatty acid content was (80.9 %).
Also the wheat flour was replaced by 25 , 50 and 75% of defatted tiger nut flour and effect of this replacement on the gross chemical composition, mineral and amino acid content. The sensory evaluation of cake and biscuit products (all mixtures) were highly acceptable and having good sensory attributes
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
34
v.
10
no.
2009
9979
9985
https://jfds.journals.ekb.eg/article_115809_82c6aecd6cdf8196157f86301c6f4c8d.pdf
dx.doi.org/10.21608/jfds.2009.115809
QUALITY OF YOGHURT MADE FROM BUFFALO MILK AND RETENTATE AS AFFECTED WITH THE FORTIFICATION WITH SKIM MILK POWDER AND RETENTATE POWDER.
M. Sh.
Gomaa
Dairy Dept., Faculty of Agric., Mansoura University, Mansoura, Egypt
author
E. Sh.
El -Sokkary
Dairy Dept., Faculty of Agric., Mansoura University, Mansoura, Egypt
author
M. Y.
Mehanaa
Dairy Dept., Faculty of Agric., Mansoura University, Mansoura, Egypt
author
M. D.
Abd El-Aziz
Dairy Dept., Faculty of Agric., Mansoura University, Mansoura, Egypt
author
text
article
2009
eng
Yoghurt was made from buffalo milk in the presence of different levels of skim milk powder and retentate powder . The retentate was also used in making yoghurt by reconstituting it to obtain the same composition of buffalo milk , and by the fortification with different concentrating of skim milk powder and retentate powder . yoghurt made from buffalo milk in the presence of 1% retentate powder was the best from the chemical , microbiological and organoleptic points of view . Meanwhile, the yoghurt made from retentate in the presence of 3% retentate powder was shown to be the best among the groups made from retentate.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
34
v.
10
no.
2009
9987
9998
https://jfds.journals.ekb.eg/article_115811_a1490769f35871d8808b39c1eb14dbaa.pdf
dx.doi.org/10.21608/jfds.2009.115811
QUALITY OF YOGHURT AS AFFECTED BY REPLACEMENT OF MILK FAT WITH PALM OILS .
M. Sh.
Gomaa
Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt
author
E. Sh.
El-Sokkary
Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt
author
M. Y.
Mehanaa
Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt
author
M. D.
Abd El-Aziz
Dairy Dept., Faculty of Agric., Mansoura Univ., Mansoura, Egypt
author
text
article
2009
eng
The best out of six blends previously made from buffalo milk made the addition of 1% retentate powder , as will as one out of six blends of yoghurt made from retentate supplemented with 3% retentate powder were chosen . The effect of the replacement milk fat with different levels of palm oil on the quality of yoghurt was examined . the best replacement level was 1:1 for buffalo milk , and 3:1 ( palm oil : milk fat ) for yoghurt .
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
34
v.
10
no.
2009
9999
10006
https://jfds.journals.ekb.eg/article_115814_c6cce39ff3f65141ffa0f3d8f548b7a4.pdf
dx.doi.org/10.21608/jfds.2009.115814
STUDIES ON SPECIAL BREAD MADE FROM DIFFERENT MIXTURES.
M. A.
Hussien
Food Industries Dept; Faculty of Agriculture, Mansoura University.
author
M. A.
Abou-Raya
Food Industries Dept; Faculty of Agriculture, Mansoura University.
author
Manal F.
Salama
The National Research Center, Cairo, Egypt.
author
A. M.
El-Mahdy
Food Industries Dept; Faculty of Agriculture, Mansoura University.
author
text
article
2009
eng
Celiac disease is one of the most common food intolerance. The only effective treatment for celiac disease is a strict adherence to a gluten free diet throughout the patient’s lifetime. Gluten-free products such as bread are not widely available and are usually more expensive than their gluten containing counterparts. Therefore, there is an urgent need to develop high-quality gluten-free products.
The blends of bread which prepared for celiac patient’s were prepared from rice flour, corn flour, milk protein concentrate 70% (M.P.C.) and guar gum. The mixture of the four blends were (50% rice flour+30% corn flour+19% M.P.C.+1% guar gum), (60% rice flour+20% corn flour+19% M.P.C.+1% guar gum), (70% rice flour+10% corn flour+19% M.P.C. +1% guar gum) and (80% rice flour+19% M.P.C.+1% guar gum).
Studies were carried out to evaluated chemical, sensory and biological properties of the raw materials and the produced bread made from the four formulas and the control. Chemical results of raw materials showed that there were significant differences in protein, carbohydrates, fiber and calcium contents. On the other hand, with these additives levels, bread increase in protein, and fiber contents, such improvements could be deduced to higher protein content of milk protein concentrate and higher fiber content of guar gum.
While, the sensory evaluation of pan bread showed that there were slight differences between control and formulas. On the other side there was no different between the rats fed on pan bread diets compared with the rats fed on control bread (100% wheat flour), in food efficiency ratio, protein efficiency ratio, biological value, serum transaminases, creatinine, uric acid, serum glucose, hemoglobin (Hb)and relative weight of liver and kidney.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
34
v.
10
no.
2009
10015
10031
https://jfds.journals.ekb.eg/article_115815_80c55a2dc0d6113683ddc2b15b66a0e6.pdf
dx.doi.org/10.21608/jfds.2009.115815