INVESTIGATORY SURVEY OF THE EXTENT OF CONTAMINATION OF FOOD BY ALUMINUM
Samiha
El-Sayed
Food Science and Technology Dept., Faculty of Home Economics Tanta, Al-Azhar Univ.,Egypt
author
Samia
Farag
Food Science and Technology Dept., Faculty of Home Economics Tanta, Al-Azhar Univ.,Egypt
author
text
article
2008
eng
Aluminum is not an essential element to human and is considered to be a toxic metal ion. The concentrations of aluminum in some Egyptian foods (Meat, poultry products, fish, grain, beverages, vegetables, fruits, dessert, sugar, milk, dairy, products, spices, and others) collected from local markets in Alexandria and EL-Gharbia governorates were determined. The results indicated that aluminum concentration varied according to the type of foods, processing treatments, food additives and location of collected. The highest mean concentrations of aluminum were found in tomatoes(1631.33mg/kg), ketchup(12725.2mg/kg) , green onion fresh(1094.53 mg/kg), tea leaves (1034.80mg/kg), rocket fresh (897.6mg/kg), cream cheese (793.0 mg/kg), vegetar spiced coating (703.80mg/kg) and traceale (526.4 mg/kg )(dry weight basis). The mean values of aluminum concentration in bread samples ranged from 57.2 to 1748.4 mg/kg (dry weight). The results of this study indicate the presence of high levels of aluminum in some food groups sold in the local markets of Egypt representing public health hazards of the consumers.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
33
v.
8
no.
2008
5825
5837
https://jfds.journals.ekb.eg/article_124922_da79af90f544a7ddd7646f817ec3e5db.pdf
dx.doi.org/10.21608/jfds.2008.124922
IMPLEMENTATION OF HACCP TO CHICKEN SAUSAGE PRODUCTION LINE
M.
Shalaby
Food Industries Dept., Fac. of Agric., Mans. Univ., Egypt.
author
Nabila
El-Sanafiry
Meat and Fish Technology Res. Dept., Food Technology Res. Institute, Agric. Res. Center, Giza, Egypt.
author
Amalika
El-Dhshan
Food Industries Dept., Fac. of Agric., Mans. Univ., Egypt.
author
M.
Abd El-Salam
Meat and Fish Technology Res. Dept., Food Technology Res. Institute, Agric. Res. Center, Giza, Egypt.
author
text
article
2008
eng
Nowadays Hazard Analysis of Critical Control Points (HACCP) has become a prerequisite for transactions involving food products. Whereas the implementation of the Hazard Analysis Critical Control Point (HACCP) system to chicken products is of great importance in order to produce microbiologically safe foods. Chicken sausage is one of the popular foodstuffs among products of chicken meat. Therefore a thorough HACCP analysis of this product has become an important issue for public health. This paper presenting guidelines for the application of HACCP and focuses on the flow diagrams based on the production line of manufacture chicken sausage in a small producing unite in Agriculture Research Center, and presents an analysis of the hazards and of the critical control points (CCP) and monitoring them then verification to confirm that the HACCP system is working effectively.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
33
v.
8
no.
2008
5839
5852
https://jfds.journals.ekb.eg/article_124926_9bd89076bec95006661eb0ad14412dda.pdf
dx.doi.org/10.21608/jfds.2008.124926
EFFECT OF DIFFERENT BACTERIAL STRAINS ON LIKE-LABNEH PRODUCTS FROM BUFFALEO'S MILK AND HULL-LESS BARLEY
A.
Hassanein
Dairy Res. Dept., Food Tech.Res. Institute, Agric. Research Center, Giza,Egypt.
author
A.
Zaghloul
Dairy Res. Dep. National Research Center,Giza, Egypt.
author
R.
Elsanhoty
Dep. of Indu. Biotechnology, Institute of Genetic Eng. and Biotechnology, Menufia Univ.
author
text
article
2008
eng
Like-labneh products were prepared with buffaloes' milk contained 14 % total solids, barley flour 10 % and butter milk 6 %. The mixture was inculated using five strains to give five treatments. Treatment Ι contained 3.0% yoghurt culture, treatment ΙΙ contained 1.5%Bifidobacterium lactis and Lactobacillus acidophilus, treatment ΙΙΙ contained 3.0 % ABT culturs, treatment ΙV contained 1.5 % from treatment ΙΙ strains plus 0.5 % glucon delta lacton and treatment V contained 1.5 % ABT plus o.5 % glucon delta lacton. The chemically, microbiologically and organoleptically were determined in like-labneh products at different storage periods zero time, 4, 8, 18 and 30 days at 5˚C in refregerator. The results showed that the total solids, ash, soluble protein and acidity were increased wereas, total protein and pH values were decreased in all treatments like-labneh products. Moreover, the acetaldehyde concentration in like-labneh from all treatments had increased gradually during storage period to reach a maximum after 18 days and its followed by a decreased at the end of storage period. Whereas, the diacetyl concentration had increased till the end of storage period. The organic acids, citric, pyrovic and lactic acids were decreased in like-labneh products after 8 days. Whilist acetic and formic acids were decreased after 4 days in all treatments during storage.
The results from microbiological properties in like-labneh products for all treatments showed that the total counts of bacteria and bifidobacterium lactis had decreased after 18 days and 4 days , respectivley, and also, Streptococcus thermophillus was decreased and increased after 8 days. Whereas, Lactobacillus acidophilus had gradually dereased meanwhile, yeast and moulds were oppisatly trends.
The sensory evaluation of like-labneh products for all treatments during storage period gave not changes and the best flavour, taste and texture.
It might be concluded that the like-labneh product from incubated barley flour and ABT followed by bifidobacteria and lactobacillus acidophilus gave the best sensory evaluation.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
33
v.
8
no.
2008
5853
5864
https://jfds.journals.ekb.eg/article_124931_0d87aa3f06d6288f9c04e6a41e4902f4.pdf
dx.doi.org/10.21608/jfds.2008.124931
MICROBIOLOGICAL QUALITY AND ELEMENTAL ANALYSIS OF SOME READY-TO-EAT MEAT PRODUCTS
Soumia
Darwish
Food Science and Technology Department, Fac. of Agric., Assiut Univ., Egypt
author
Naema
Yousef
Botany Department, Fac. of Science, Assiut Univ., Egypt
author
M.
Ismail
Botany Department, Fac. of Science, Assiut Univ., Egypt
author
text
article
2008
eng
The ready-to-eat meat sandwiches of Meat dinner (shawerma), Sausages, Fried liver pieces and Minced meat with onion are of the most popular food in Assiut city, Egypt. These kinds of food may be contaminated by bacteria, fungi and heavy metals which cause many bad effects on the consumer health. In this study, different samples of these meat products were purchased from different restaurants. The concentration of heavy metals (Cu, Zn, Pb, Ni and Cd) in these samples were determined and compared with the permissible limits in Egypt and those recommended internationally. Elemental Nickel and Cadmium were not detected in any of the four meat products investigated. Copper ranged from 1.28-1.64 mg kg-1 in meat dinner, sausages and minced meat with onion which is within the permissible limit internationally and in Egypt. However in fried liver, the level of copper was higher (46.91 mg kg-1) than that of the permissible limit. Zinc concentration ranged from 13.13 - 33.42 mg kg-1 in the four meat products investigated and this concentration was within the permissible limit recommended internationally. Unfortunately lead concentration ranged between (1.04 - 1.24 mg kg-1) which is much higher than the recommendel level in Egypt (0.5 mg kg-1) and internationally (0.05 mg kg-1). Speices of Klebsiella, Staphylococcus, Salmonella, Proteus and Escherichia were isolated from the four meat products investigated. Of fungi species of Aspergillus, Penicillium and white-coloured yeasts were recorded from all products. Other fungi were reported only from sausage (Acremonim roseum and Cladosporium cladosporioides) or from fried liver pieces (Stachybotrys chartarum). The public health implications of these findings are discussed.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
33
v.
8
no.
2008
5865
5877
https://jfds.journals.ekb.eg/article_124937_1e7ecfed685732c60ca72c9198950ff9.pdf
dx.doi.org/10.21608/jfds.2008.124937
UTILIZATION OF PUMPKIN PULP AND SEEDS FLOURS AS NUTRIENT SUPPLEMENT OF WHEAT FLOUR BISCUITS
Badiaa
Besaar
Food Sci. and Tech. Dept., Fac. of Agric., Kafr El-Sheikh Univ., Egypt.
author
M.
El-Bana
Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt.
author
M.
Abd El-Galeel
Food Sci. and Tech. Dept., Fac. of Agric., Kafr El-Sheikh Univ., Egypt.
author
text
article
2008
eng
This study was carried out to investigate the utilization of pulp and seeds flours of pumpkin as replacement of wheat flour at different levels (5,10,15,20%) to prepare rich protein and minerals biscuits for school children. The chemical composition of flours of wheat, pumpkin pulp and pumpkin seeds was determined. Chemical composition and physical properties as well as organoleptic evaluation of prepared biscuits were also determined. Elemental analysis of both pulp, defatted seeds flours of pumpkin and wheat flour as well as of prepared biscuits was performed. In addition, biological study using Albino white rats was done to evaluate biological parameters of prepared biscuits.
Results indicated that the pumpkin seeds flour (PSF) contain a high protein content (43.8%) compared with that of wheat flour (11.16%) and pumpkin pulp flour (PPF) (8.37%). Ash content of PPF (11.17%) was significantly higher than those of PSF (3.4%) and wheat flour that has only 1.1% of ash content. PSF has values of calcium, sodium, iron, zinc, potassium and phosphorus significantly higher than those of wheat flour. PPF is very rich of potassium, sodium, calcium and iron compared with wheat flour. The protein and minerals contents of biscuit made with PSF increased significantly with increasing the replacement ratio. The addition of pumpkin pulp flour as replacement of wheat flour until level of 20% led to a significant increase in minerals content. Moreover, it gave a very good effect on sensory characteristics and protein efficiency ratio of prepared biscuit. Biscuit samples contained PSF gave higher body weight gain of experimental rats and food efficiency ratio (FER) in comparison with wheat flour biscuits. As organoleptic evaluation, the biscuit samples contained PSF until 10% as replacement ratio of wheat flour are nearly similar to control sample. Based on the obtained results, the new product of biscuit contained PSF or PPF can be covered protein and minerals of nutritional needs of schoolchildren in developing countries and could be recommended as food aid in institutional feeding programs for pupils in different school stages.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
33
v.
8
no.
2008
5879
5891
https://jfds.journals.ekb.eg/article_124944_6a817516d6d7a35a4c9e75c6efc492dd.pdf
dx.doi.org/10.21608/jfds.2008.124944
PHYSICAL, CHEMICAL, THERMAL AND TECHNOLOGICAL PROPERTIES OF SOME EGYPTIAN RICE VARIETIES
M.
Osman
Food Science and Technology Dept., Fac. of Agric., Kafr El-sheikh Univ., Egypt.
author
M.
Abd El-Galeel
Food Science and Technology Dept., Fac. of Agric., Kafr El-sheikh Univ., Egypt.
author
text
article
2008
eng
This study was carried out to compare physical, chemical, thermal and technological properties of four rice varieties (Hybrid1, Jasmine, Waxy and Black) grown in Egypt as well as to investigate the possibility of using their rice flour as substitution of wheat flour in preparation of some bakery products namely biscuits. Physical properties such as milling output, head rice percentage and kernel physical attributes of rice varieties were measured. Chemical composition, gelatinization temperature (GT), gel consistency (GC), in vitro starch digestibility and cooking properties of rice were also determined. In addition, biscuit using milled rice flours as substitution of wheat flour at levels of 25 and 50% was prepared, and its sensory analysis as well as its functional properties were evaluated. The results revealed that Hybrid1 rice had the highest milled percentage but Jasmine variety had the highest head rice percentage. Waxy rice had the highest contents of total carbohydrates and starch. Black rice contains high content of ether extract, ash and crude fibers, but it contain lower content of total carbohydrates and starch compared with another varieties. In addition, brown rice in all varieties had higher contents of crude protein, ether extract, ash and crude fibers but it contain lower contents of total carbohydrates and starch compared with those of milled rice. Waxy rice had the highest gel consistency (GC) and gelatinization temperature (GT) among the other varieties; but it had the lowest content of amylose. Black rice had the lowest GT and the highest amylose content. Also, the results cleared that no significant differences were found among all rice varieties in starch digestibility using α- amylase. Cooking qualities revealed that Hybrid1 rice had the longest cooking time (22 min) compared to the others, while the other varieties had somewhat similar cooking time. Generally, brown rice had significantly cooking time higher than that of milled rice. Water uptake of milled rice was significantly higher than that of brown. In milled rice, water uptake were in order; Hybrid1 > Jasmine > Black > Waxy. Organoleptic evaluation indicated that, biscuit samples prepared using rice flour of studied varieties as substitutions of wheat flour until 50% were very acceptable, where most samples have sensory characteristics scores higher than those of control (wheat flour biscuit). Water loss during baking of biscuit was higher in formulas contained rice flour than that of control and it increased with increasing of rice replacement ratios. Water uptake of samples prepared with rice flours as substitution of wheat flour was significantly higher than that of control sample (free from rice flour). Water uptake values of biscuits contained higher substitution ratio (50%) were significantly higher than those of samples contained lower ones.Specific lightness of biscuit made using rice flour as substitution of wheat flour was somewhat lower than that of wheat flour biscuit with the exception of black rice was the highest.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
33
v.
8
no.
2008
5893
5909
https://jfds.journals.ekb.eg/article_124946_7c41535e80b66a25d986ae14da28b7b3.pdf
dx.doi.org/10.21608/jfds.2008.124946
EFFECT OF FEEDING WITH RICE BRAN OIL ON HYPOCHOLESTEROLEMIC ACTIVITY IN RATS
M.
El-Bana
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
author
A.
El-Abd
Rice Research Section, Filed Crops Res. Institute, ARC, Giza, Egypt.
author
S.
Saleh
Dept. of Food Tech., Fac. of Agric., Kafr El-Sheikh Univ., Egypt.
author
text
article
2008
eng
The present investigation was carried out to study the effect of rice bran oil (RBO) on hypocholesterolemic activity of experimental rats, and also the effect of feeding with rice bran oil (RBO) and blend oil on the growth and lipid parameters of the serum and liver of rats. Fatty acids composition and unsaponifiable matter of rice bran oil and blend oil were determined, Results showed that, rice bran oil had a higher content of saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) than that of blend oil. Rice bran oil contained relatively higher concentration of compesterol, stigmasterol, b-sitoisterol, cycloartanol, cycloartenol 24-Methylenecy cloartanol and oryzanol compared to the blend oil. The serum total and LDL-cholesterol level of rats that maintained on rice bran oil diet was significantly lower than those fed on blend oil diet. HDL-cholesterol showed a tendency to be higher. Liver lipids of rats fed on rice bran oil were also markedly lower than their blend oil fed counterparts. Finally, it can be concluded that, using rice bran oil had the pronounced effects for lowering cholesterol levels of the blood in experimental rats. The cholesterol lowering ability of rice bran oil appears to be due to unsaponifiable matter and a higher content of polyunsaturated fatty acids.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
33
v.
8
no.
2008
5911
5920
https://jfds.journals.ekb.eg/article_124949_ed3aace166f1fb45f396a64dc4d8cbbb.pdf
dx.doi.org/10.21608/jfds.2008.124949