Dietary Supplement Drink of Cheese Whey Enriched with Guava Fruit
Salaala Aln Aby
Abo El- khair
Dairy Chem., Res., Depart. Animal Production Research Institute, A.R.C., Dokki, Giza, Egypt
author
text
article
2018
eng
The aim of the present study is to study the effect of adding mixture of guava fruit and cheese whey in making functional dietary drink. Cheese whey (6.1 % total solids, 5.12 % lactose and 0.54 % ash) was used. Guava fruit was added at different levels(5,10,15and20gm/ml). Guava fruit drinks were chemically, microbiologically and Organoleptically analyzed when fresh and during cold storage.Guava fruit supplemented with cheese whey fruit was found rich in essential electrolytes (calcium, potassium, sodium, manganize, zinc, iron, and phosphorus), together with vitamins B1 , B2 , B3 , B6, B9 , A and C. The drink is also found a good source for fiber and natural antioxidants.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
4
no.
2018
133
137
https://jfds.journals.ekb.eg/article_35509_4b1efb0904834a5e43f3cfbfb3d7f9ea.pdf
dx.doi.org/10.21608/jfds.2018.35509
Fortification of Labneh with the Extract of Guava Leaves Powder as a Functional Products
Hayam
El-Gazzar
Dairy Chem.,Res.,Depar - Animal production Research Institute,A.R.C., Dokki, Giza, Egypt.
author
M.
Moussa
Dairy Chem.,Res.,Depar - Animal production Research Institute,A.R.C., Dokki, Giza, Egypt.
author
Salaala Aln Aby
Abo El- khair
Dairy Chem.,Res.,Depar - Animal production Research Institute,A.R.C., Dokki, Giza, Egypt.
author
text
article
2018
eng
Making functional labneh from buffalos milk with added guava (Psidium guajava) leaves extract was examined. Methanol was used for extraction of the phenolic compounds. The total phenols of 890, 879 and 883 ug/g powder were, respectively, used at an extraction ratio of 1:12. Different concentrations of water extract of guava leaves were added to milk before adding the starter resulted in significant changes in pH, titratable acidity during cold storage. Reducing activity of all samples significantly (P>0.05) decreased up to the end of storage period. Concentration of phenolic compounds till 300ug/100ml milk used in making labneh increased, followed by a slight decrease during storage. Viable cell counts increased in labneh with added guava leaves extract, phenolic component 75ug /100 ml from960 CFU\ml after one day to 9 .77 on the fifth day. A decline in CFU\ml throughout storage was detected. Sensory evaluation data indicate no significant differences (p >005) between the control and treated samples. Labneh with added water extract of guava leaves powder as natural antioxidants source could be proposed for making it as natural antioxidants source.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
4
no.
2018
139
143
https://jfds.journals.ekb.eg/article_35511_a971f8e5fc48da1b089db10d8047e99a.pdf
dx.doi.org/10.21608/jfds.2018.35511
Milk and Domiati Cheese Properties Affected by Feeding of Lactating Goats' on Strawberry Vines Hay
A.
El-Zawahry
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Ministry of Agriculture, Dokki, Egypt
author
text
article
2018
eng
This study was carried out to study the effect of replacing Berseem hay in feed of lactating goats by strawberry vines hay on milk properties and Domiati cheese properties made from this milk. Twenty eight Damascus goats were divided into four similar groups according to weight as follows: *Group1 were fed on concentrate mixtures + Berseem hay 1:1 as a control (treatment1).* Group 2 were fed on concentrate mixtures + (70 % Berseem hay and 30 % Strawberry vines hay) 1:1, (treatment 2).* Group 3 were fed on concentrate mixtures + mixtures of (30 % Berseem hay and 70 % Strawberry vines hay) 1:1, (treatment 3).* Group 4 were fed on concentrate mixture + Strawberry vines hay 1:1, (treatment 4). Domiati cheese was made from goats' milk, cheeses were stored at room temperature for 60 days and analyzed for total solids (TS), total nitrogen (TN), acidity, pH, fat, soluble nitrogen (SN), non protein nitrogen (NPN), total volatile fatty acids (TVFA) and organoleptic properties. Results showed that, no significant differences (P <0.05) were found in curd tension and coagulation time in the curd of goats' milk from different treatments, synersis significantly (P≤0.05) increased with replacing Berseem hay in feed of lactating goats' by strawberry vines hay. Cheese yield slightly decreased particularly, at the high replacing rates of Berseem hay by Strawberry vines hay. The total solids and titratable acidity slightly increased and pH values slightly decreased by increasing the replacing rate. Significant differences (P≤0.05) were found in TN/DM% between treatments during the ripening period, while F/DM% and the ripening indices (SN/TN%, NPN/TN% and TVFA) decreased by increasing the replacing of Berseem hay by Strawberry vines hay in all treatments during storage period. The cheese made from T2 had the highest score points for organoleptic properties, followed by T1 (control), T3 and T4, respectively.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
4
no.
2018
145
149
https://jfds.journals.ekb.eg/article_35522_8e0c3fd75ef6fa953ba2142c5d0d0974.pdf
dx.doi.org/10.21608/jfds.2018.35522
Effect of Cold Atmospheric Plasma (CAP) on Endogenous Enzyme Activity and Quality Parameters of Hairtail (Trichiurus japonicus)
Shaimaa
Hatab
Faculty of Environmental Agricultural Science, Arish University, 45516, North Sinai, Egypt
author
text
article
2018
eng
Cold atmospheric plasma (CAP) is a promising non-thermal technology that offers the capability of enzyme denaturation without the destruction of important components. The effect of CAP generated by dielectric barrier discharge (DBD) on endogenous enzyme activity and quality parameters of Hairtail (Trichiurus japonicus) was investigated. DBD voltage (30 kV, 40 kV, and 50 kV) and treatment time (2.5, 5.0, 7.5, 10, and 15 minutes) were employed. In all cases, a significant reduction in endogenous enzyme activity of Hairtail (p<0.05) was observed. Our results showed that the treatment time and voltage, significantly affected endogenous enzyme activity and carbonyl content. Nevertheless, the initial temperature and pH did not show significant changes after plasma treatments. From these results, we conclude that cold atmospheric plasma could be utilized as a good technology to maintain product quality and prolong the shelf life.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
4
no.
2018
151
156
https://jfds.journals.ekb.eg/article_35525_3c2a86d02d30acdb1c0e2c7ba5978408.pdf
dx.doi.org/10.21608/jfds.2018.35525