PREPARATION AND CHARACTERIZATION OF STARCH BASED EDIBLE/ BIODEGRADABLE FILMS
E.
Soliman
Depart. of Chemical Industries, Moubark City of Scientific Res.
author
Manal
Tawfik
Depart. of Food Science and Technology, Fac.of Agric. Alex. Univ.
author
H.
El-Sayed
Depart. of Chemical Industries, National Res. Centre, Egyptian Academy of Scientific Research and Technology
author
Y.
Moharram
Depart. of Food Science and Technology, Fac.of Agric. Alex. Univ.
author
text
article
2007
eng
To prepare good starch-based films the optimum concentration of high amylose starch was 8%. The various factors affecting the formation of these films were studied by measuring the physical (thickness and surface density), chemical (moisture content and water solubility), optical (light transmission and colour), mechanical (tensile strength and elongation at break) and barrier (water vapour and oxygen permeability) properties and examination of the ultrastructure of the prepared films. The suitable type and level of plasticizers used for preparing such films with good mechanical and barrier properties were glycerol at 40% or sorbitol at 50% level of starch weight. The sorbitol-plasticized starch films were more stable throughout the storage. Addition of glutamic acid as a co-plasticizer improved the different properties. The combination of starch with gelatin, agarose, agar, or PEG1000 were examined. Starch-agar blend films gave best physical, mechanical and barrier properties. Moreover, the IR spectra of these films were obtained and the characteristic IR bands for these spectra were assigned. Addition of glutamic acid and combination of starch with different polymers caused changes in the IR spectrum of starch film.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
4
no.
2007
2641
2659
https://jfds.journals.ekb.eg/article_200240_18ebd2fd5bc37a45b111c4507e926e20.pdf
dx.doi.org/10.21608/jfds.2021.200240
UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES
Hanan
Kassab
Food Sci. and Tech. Dep., Fac. of Agric. Kafrelsheikh Univ.
author
text
article
2007
eng
Tomato seeds as a waste was obtained from Edfina Company for food preservation, Alexandria. These seeds were cleaned, spreaded, dried and ground. The chemical composition, amino acids, fatty acids and some minerals of tomato seeds were assessed. The ground tomato seeds were added to wheat flour by ratio 5, 10 and 15%, respectively. Also, tomato seeds were added to beef burger during frozen storage and then analyzed at different period.
The results indicated that tomato seeds contain high amounts of protein, fat, crude fiber, essential and nonessential amino acids. As well as, the amino acids concentration were arranged in decreasing order glutamic, aspartic, arginine, leucine, lysine, phenylalanine, isoleucine, methionine and cystine was recorded the lowest value. Fatty acids of tomato seeds were contained mainly from palmitic as a saturated fatty acid while, oleic and linoleic as unsaturated fatty acids.
Addition of ground tomato seeds to wheat flour led to increase protein, ash, fiber, all essential and non essential amino acids of pie by increasing the level of added tomato seeds when compared with unsupplemented pie. Also, addition of tomato seeds up to 10% to wheat flour pie did not affect the overall acceptability of baked pies while, at level 15% samples started to affect in aroma, taste, texture and overall acceptability.
Fat content of treated beef burger with tomato seeds was decreased as the time of frozen storage period increased. Also, TBA, pH and acidity values of beef burger were gradually increased by increasing the frozen storage period while, the increment in the treated samples was lower in these parameters as compared with the untreated samples. The total unsaturated fatty acids especially C18: 2 and C8: 3 were decreased during frozen storage of beef burger.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
4
no.
2007
2661
2671
https://jfds.journals.ekb.eg/article_200241_508b7fbf21061fd5b328808195f4fc7d.pdf
dx.doi.org/10.21608/jfds.2021.200241
EFFECT OF SOME STORAGE CONDITIONS ON THE PHYSICAL AND TECHNOLOGICAL PROPRIETIES OF RAW, PARBOILED AND QUICK COOKING RICE
M.
El-Bana
Food Tech. Res. Inst., Agric. Res., Center, Egypt
author
Hanan
Kassab
Food Techn. Dept. Faculty of Agric. Kafr El-Sheikh Univ., Kafr El-Sheikh Egypt
author
M.
El-Deen
Food Techn. Dept. Faculty of Agric. Kafr El-Sheikh Univ., Kafr El-Sheikh Egypt
author
A.
Ghazi
Food Techn. Dept. Faculty of Agric. Kafr El-Sheikh Univ., Kafr El-Sheikh Egypt
author
text
article
2007
eng
Two varieties of Egyptian rice (Oryza sativa L.) namely Sakha 101 (Japonica) and Giza 182 (Indica) were employed in this study. Rice grains were stored for 9 months in three types of bags (polyethylene, polyethylene plus carton and polystyrene cup) at room temperature. The work to be described here was performed to figure out the best materials raw, parboiled and for packaging quick cooking rice grains in order to keep the physical and technological properties of the aforementioned rice. The results of this study can be summarized as follows: the physical properties of brown and white rice were varied from one variety to another. The water uptake and sedimentation values of brown, white and quick cooking of both raw and parboiled rice at 77oC and 82oC were varied according to of the tested rice varieties. In general, quick cooking white rice of Sakha 101 variety had the highest values of water uptake at both 77oC and 82oC as compared with those found in the other samples. On contrary, sedimentation value at 77oC and 82oC was decreased as affected by the previous mentioned conditions. Furthermore, the quick cooking white rice of the two tested varieties (Sakha 101 and Giza 182) had the highest values of alkali spreading values compared to the other rice samples. Generally, alkali-spreading values decreased after subjecting the two mentioned rice varieties to parboiling process. In addition, the alkali spreading values remain, without significant changes as a results of using different packaging materials or storage period. Quick cooking parboiled brown rice of Giza 182 variety had the lowest gel consistency in comparing to the other rice samples. However, parboiling and storage for 9 months at 25 + 2oC led to decrease in the viscosity of rice flour. Dealing with data presented in this study it can be concluded that storage of rice grains in polyethylene plus carton at room temperature was superior compared to those of polyethylene ad polystyrene cup in terms of maintaining storage stability, which in turn play an active role for improving the export of Egyptian rice over-seas, hence, increase the national income and finally develop the Egyptian economy.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
4
no.
2007
2673
2689
https://jfds.journals.ekb.eg/article_200244_25ad06f6a9b66793cf65b4a20123d349.pdf
dx.doi.org/10.21608/jfds.2021.200244
PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS
M.
Tabekha
Food Science Faculty of Agric.,Mansoura.
author
M.
Domah
Food Science Faculty of Agric.,Mansoura.
author
N.
El-Boraeey
Food Science Faculty of Agric.,Mansoura.
author
H.
Hamed
Food Technology Research Institute,A.R .C.,Giza,Egypt.
author
Saadia
Metwally
Food Technology Research Institute,A.R .C.,Giza,Egypt.
author
text
article
2007
eng
This study was performed to make an evaluation for one of the new untraditional recently cultivated fruits in Egypt. This fruit is known "Kaki"
(diospyros kaki L.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. The obtained data revealed that Costata variety was better for its color , taste and firmness than Hachiya one . This variety has a low moisture content if compared to the other variety called Hachiya. The obtained results indicated that total soluble tannins in Costata variety was 3.25% which less than that of Hachiya variety 4.94% on dry weight basis and perhaps for this reason the taste of Costata was more available and desirable than the taste of Hachiya. On the other hand, Costata variety had total acidity 0.499% as citric acid, ascorbic acid was 52.44mg/100g on dry weight basis, total carotenoids 416,5 mg\100g, total sugars 66.77% than Hachiya variety which has total acidity 0.374% as citric acid, ascorbic acid 47.83 mg/100g, total carotenoids 348.9 mg/100g and total sugars 26.16% respectively (on dry weight basis).
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
4
no.
2007
2691
2697
https://jfds.journals.ekb.eg/article_200245_ea221f9fca548b555511ea2b3e9ac174.pdf
dx.doi.org/10.21608/jfds.2021.200245
THE ROLE OF PHYTASE ON THE QUALITY OF THREE TYPES OF EGYPTIAN BREADS
H.
Ziena
Department of Food Science & Technology , Faculty of Agriculture (Damanhour), Alexandria University , Damanhour , 22516 , Egypt .
author
text
article
2007
eng
The extent of phytate degradation along with the quality of the three commercial types of breads that are widely consumed in Egypt ( i.e. Balady, Shamy and Sinn ) as affected by adding A. niger phytase during bradmaking were the aim of this study . Proximate chemical composition of wheat flours 72% and 82% extraction and sinn flour ; physical properties ; organoleptic properties ; moisture content ; pH value ; phytic acid content ; crude protein content and in vitro protein digestibility of phytase treated and untreated breads were carried out . Data revealed that proximate chemical composition of flours varied significantly and sinn flour had the highest contents of protein , crude ether extract , ash and crude fiber in contrary to wheat flour 72% extraction . Physical properties along with organoleptic properties of breads didn't affect by phytase addition . The pH value and phytic acid content decreased significantly with fermentation time elongation . The % reduction of phytic acid during breadmaking were up to 38.2% and 70.8% ( Balady breads ) ; 49.1% and 76.3% ( Shamy breads ) ; and 32.1% and 63.3% ( Sinn breads ) for phytase untreated and treated samples , respectively . The in vitro protein digestibility increased markedly on adding phytase . The % increases were up to 37.8% , 34.5% and 35.2% for Balady , Shamy and Sinn breads, respectively .
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
4
no.
2007
2699
2709
https://jfds.journals.ekb.eg/article_201165_e50cdc326ca73638851ddb87b8d122f8.pdf
dx.doi.org/10.21608/jfds.2021.201165
A BROAD-SPECIFICITY Β-GLUCOSIDASE FROM A WILD TYPE OF YEAST ISOLATE AND ITS POTENTIAL USE IN FOOD INDUSTRY
M.
Korish
Food Science & Technology Dept., Fac. of Agric., Kafr El-Sheikh University.
author
M.
Salem
Food Science &Technology Dept., Fac. of Agric., Tanta University.
author
text
article
2007
eng
A novel intracellular β-glucosidase was isolated from a wild type of yeast Trichosporon sp. Production of enzyme was stimulated with highest level of production in medium containing 1 % lactose as a sole carbon source at pH 7 and 30 oC for 48 hr. The enzyme preparation exhibits activity towards several β-glucosidic substrates, indicating that, it has broad- specificity; furthermore the activity towards lactose hydrolysis was the highest compared with other substrates. Also, it was able to catalyze transglycosylation. Therefore it was used for milk lactose hydrolysis as well as oligosaccharides production. It has, thus potential use in food industry.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
32
v.
4
no.
2007
2711
2724
https://jfds.journals.ekb.eg/article_201166_89fe28ca19eecbc5bef5362783d1899a.pdf
dx.doi.org/10.21608/jfds.2021.201166