Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal
Mona
Hassan
Bread & Pastries Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Egypt.
author
M.
Salem
Food Science and Technology, Dept., - Faculty of Agriculture - Tanta University, Egypt.
author
Mona
Doweidar
Bread & Pastries Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Egypt.
author
text
article
2021
eng
This study aims to produce healthy crackers by using mixes of wheat flour 72% extraction (W.F)with flour of grains (whole meal) such as maize flour (M.F), naked barley flour (B.F), quinoa flour (Q.F) and proso millet flour (P.F). Results showed that Q.F was highest in protein, fat and ash. While P.F records a high percentage of crude fiber. Barley Flour showed the highest content in phosphorous. P.F showed the highest content in sodium and zinc. Beta-carotene was highest in M.F, while thiamine was highest content in P.M. Barley Flour is highest in niacin and quinoa flour recorded highest content in vitamin E, also it recorded the highest percentage of total essential amino acids, followed by M.F. The results showed that B.F was highest in antioxidants, while total phenols were highest in Q.F and M.F was higher in total flavonoids content. Crackers made from the first mixture were the highest content of crude protein, fat, ash, carbohydrates and mineral (calcium, iron, potassium and magnesium), while the crackers of the second mixture were the highest content of vitamin B1and B3. The content of beta-carotene was the highest in the third mixture, while crackers of the fourth mixture were higher in riboflavin and ascorbic acid content compared to control crackers. All types of crackers were the highest in contribute of most of Recommended Dietary Allowances for a studied previous nutrient for children compared with control crackers. So it could be recommended to use investigated grains in bakery products to obtain healthy bakery products.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
12
v.
2
no.
2021
23
32
https://jfds.journals.ekb.eg/article_153276_d38d98eeba212c07c1e6109d7e186589.pdf
dx.doi.org/10.21608/jfds.2021.153276
Effect of Nutritional Value of Added Avocado Pulp in Ice Milk Quality
H.
Ali
Dairy Department, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.
author
text
article
2021
eng
Suitability of using avocado pulp in making ice milk was examined in the present study. Three ice milk treatments were prepared, the first was considered as control, cream of ice milk mixes were substituted by avocado pulp at 50 and 100% in the other two treatments, respectively. Mixes pasteurized at 81°C/5sec., and aged overnight at 4.0±2°C. Avocado pulp was added after pasteurization and cooling with stirring for homogenization in the two treated with avocado pulp was done just before freezing in a batch freezer at –5°C for 5-10 min., 0.06 % vanilla was added to each mix. Results revealed that the replacement of fresh cream with 50% avocado pulp resulted in ice milk treatment similar to the control. However, replacement of fresh cream with 100% avocado pulp decreased in the degrees of texture, body, flavor and appearance. It could also be found that the overrun was lower in the control than that in the treated with the avocado pulp treatments.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
12
v.
2
no.
2021
23
32
https://jfds.journals.ekb.eg/article_153281_d41d8cd98f00b204e9800998ecf8427e.pdf
dx.doi.org/10.21608/jfds.2021.153281
Making Ice Cream Fortified with Sapota Fruit Pulp as a Functional Dairy Product
W.
Nasr
Dairy Technology Research Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt
author
text
article
2021
eng
The work was conducted to study physical, chemical and sensory properties of ice cream fortified by sapota fruit pulp. Treatments were carried out by fortifying the ice cream mixture with 5, 10, 15% of sapota fruit pulp and sucrose in proportions of 10, 12, and 14% of the mixture without using stabilizers and compare it with the control. The resultant ice cream was analyzed for physical, chemical and sensory properties. It was observed that the titratable acidity of the mixture, pH values, freezing point, melting time, specific gravity, specific gravity / gallon, protein, carbohydrates, ash, and fiber content were affected by the addition of sapota fruit pulp to the mixture. Reduction of protein and fat contents was noticed, while an increase in carbohydrates and ash contents was observed. The obtained results indicated that there was an increase in the ice cream content of minerals such as calcium, phosphorous, potassium, iron, zinc and vitamins A and C by the increase of the fortification of the sapota fruit pulp. An increase in the time required for melting, and decrease in the freezing point, specific gravity and specific gravity / gallon were observed by increasing the concentration of sapota fruit pulp. The highest score of flavor, body &texture, melting properties and palatability were observed in the ice cream made with added 15% sapota fruit pulp, 12% sucrose without addition of emulsifiers.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
12
v.
2
no.
2021
37
41
https://jfds.journals.ekb.eg/article_153285_d95a139775a0ee4ac3354936823e2613.pdf
dx.doi.org/10.21608/jfds.2021.153285
Comparative Study Between Virgin Coconut Oil and Omeprazole Drug on Ulcerative Colitis in Experimental Rats
M.
Abd El Ghany
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt
author
Afaf-Haniem
Ramadan
Department of Home Economics, Faculty of Specific Education,Mansoura University, Egypt
author
Rasha
Nagib
Department of Home Economics, Faculty of Specific Education,Mansoura University, Egypt
author
Fayza
EL-Azaly
Department of Home Economics, Faculty of Specific Education,Mansoura University, Egypt
author
text
article
2021
eng
This study aims to identify the curative effect of virgin coconut oil on ulcerative colitis(UC),the present study was carried (24) adult albino male rats Sprague –Dawley strain weighting 180 ±10g were classified into four groups,(6 rats each) the first group rats were fed on basal diet only control negative(-ve) group and three rat groups were injured of ulcerative colitisby intra colonic administration of acetic acid 4% given rectally by single dose ( 1 ml/ rat ) and reclassified into control positive (+ve) group (fed on basal diet only), group treated with (20 mg/kg b.w) of omeprazole drug and group treated with (2 ml per/ rat) daily of virgin coconut oil . The results revealed that, the control (+ve) group showed a significant decrease in final weight(FW) ,weight gain(WG) feed efficiency ratio (FER), organs weight of heart, kidney, and liver , catalase (CAT), superoxide dismutase (SOD), glutathione reduced (GSH), Glutathione reductase (GSR),Glutathione peroxidase (GPx(, glutathione-S-transferees (GST) and significant increase in malondialdehyde (MDA) , hydrogen peroxide (H2O2), C-reactive protein (CRP), interleukin-6 (IL-K) and prostaglandin (PG2) compared with control (- ve) group. The virgin coconut oil group showed a significant increase in (FW),(WG),(FI),(FER),organ stomach,(CAT),(SOD),(GSH),(GSR (GPx), (GST) but significant decrease in (MDA),(H2O2),(CRP),(ILK), (PG2) compared with control (+ve) group . the study clearly showed that consumption virgin coconut oil has a role in treating rats with acetic acid-induced ulcerative colitis. It can be recommended that virgin coconut oil should be consumed daily to reduce the incidence of ulcerative colitis.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
12
v.
2
no.
2021
43
48
https://jfds.journals.ekb.eg/article_153287_e82a61c65ab5a665bdd92afd596afeb6.pdf
dx.doi.org/10.21608/jfds.2021.62433.1016