Impact of Dietary Fibers and Starter Type on Kariesh Cheese Properties
W.
Abu Elmagd
Dairy Dept., Fac. of Agric., Mansoura University
author
M.
Abo-Srea
Dairy Dept., Fac. of Agric., Mansoura University
author
Tahra
A.
Dairy Dept., Fac. of Agric., Mansoura University
author
text
article
2018
eng
Kariesh cheese made by non-expolysaccharide producing bacteria (EPS-) as a control was compared with that made by exopolysaccharide producing bacteria (EPS+). Inulin (1, 2%) and modified starch (0.1, 0.3%) were added to evaluate the impact of adding exopolysaccharide producing bacteria (EPS+) and dietary fibers on the resultant Kariesh cheese. Kariesh cheese made by the traditional method and stored at 5○c. Samples in three replicates were taken at different intervals, and analyzed for chemical, rheological, organoleptic and microbial properties. Results indicated that the addition of inulin and modified starch decreased the acidity % and increased the pH values, compared with the control. The increase of acidity and the decrease of pH were higher in the cheese made by EPS-, either with or without the addition of dietary fibers. All EPS+ treatments characterized with higher moisture content than EPS-, and the decrease of the total solids content in these treatments. Higher yield, moisture content and acidity % were detected in the cheese treatments with added inulin, compared with the modified starch treatments either in the presence or absence of EPS. Treatment with inulin and modified starch in the presence EPS+ resulted in higher salt % than that in the presence of EPS-. The protein% was in correlation with the total solids content, either at the beginning or at the end of the examined cheese storage. All EPS+ treatments gained Higher curd tension, particularly, with added modified starch than EPS- treatments. Organoleptic characteristics (appearance, body and texture) by suing modified starch or inulin, especially on EPS+ treatments were improved, but there was no remarkable difference on the taste and flavor properties. Treating with inulin and modified starch with EPS+ improved certain rheological properties such as adhesiveness, hardiness, springiness, gumminess and chewiness. Control cheese made by either EPS+ or EPS- contained less total bacterial counts in the fresh and throughout the storage of cheese. Therefore, the addition of modified starch and inulin with EPS+ during kariesh cheese making resulted in an improvement of the properties of the experimented cheese.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
9
no.
2018
305
311
https://jfds.journals.ekb.eg/article_36020_4efed162a1d84b3cf8aa454dbd36dd2d.pdf
dx.doi.org/10.21608/jfds.2018.36020
The Functional Role of Dried Fig, Date and Olive Oil on Rats with Immune Dysfunction
Hoda
Ibrahim
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University
author
N.
Rabeh
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University
author
Hanan
Elghandour
Regional Center for Food and Feed, Agricultural Research Center.
author
Shafika
Sabry
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University.
author
text
article
2018
eng
This work was aimed to determine the effect of dried fig, date and olive oil supplementation on rats with immune dysfunction. Chemical composition of dried fig, date fruit and olive oil has recorded high content of vitamins, minerals and carbohydrates. Olive oil showed high content of calories, fats,omega-6 and vitamins but low in iron. Dried figs, date and olive oil revealed the presence of total phenolic and flavonoid compounds. Rats feeding on dried figs, olive oil and dates fruit separately or in combination had improved significantly the liver functions and lipid profile, compared to +ve control group. On the other hand, rats with induced immune dysfunction had significant decrease(P<0.05)in the body weight gain (BWG), feed intake (FI) and feed efficiency ratio (FER) compared to the negative group. However, serum catalase activity were significantly (P>0.05) increased for rats fed the tested materials, compared to the corresponding values of the positive control group. Results also illustrated that there were no histopathological changes in liver among groups fed on dried figs, olive oil and dates fruit separately or in combination. It could be concluded that, dried figs, dates fruit and olive oil had beneficial effects on liver functions, lipid profile and stimulates the immune system of rats with immune dysfunction.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
9
no.
2018
313
320
https://jfds.journals.ekb.eg/article_36021_db756690a4c3fbbf80892e788c915c2d.pdf
dx.doi.org/10.21608/jfds.2018.36021
Biological Effect of Lemon Peels Powder on Hyperlipidemic Rats
Heba
Abdelhaliem
Clinical Nutrition Dept - National Nutrition Institute, (NNI) -Cairo, Egypt
author
Hanady
Sheha
Clinical Nutrition Dept - National Nutrition Institute, (NNI) -Cairo, Egypt
author
text
article
2018
eng
Hyperlipidemia is defined as increase in the lipid content in blood. This study aimed to evaluate the effect of supplementation of hyperlipidemic diet with different levels of lemon peels on lipid profile and other biochemical parameters of hyperlipidemic rats. Results showed that rats fed diet with high cholesterol exhibited significant increasing in body weight, liver weight, total serum cholesterol, triglycerides, low density lipoprotein-cholesterol (LDL-C), very low density lipoprotein-cholesterol (VLDL-C) and significant decreasing in high density lipoproteins-cholesterol (HDL-C) Treatment with lemon peels significantly decreased body weight, total serum cholesterol, triglycerides, low density lipoprotein(LDL-C), very low density lipoprotein (VLDL-C) and increased the level of high density lipoproteins(HDL-C). The level 10% recorded the best results followed by 5 and 2.5% Plasma calcium was the high affected by increasing the level of lemon peels. Finally, it can be concluded that lemon peels improved lipid profile and the other biochemical parameters without increasing the using level above 10%
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
9
no.
2018
321
325
https://jfds.journals.ekb.eg/article_36022_8d5bbf48cb59b83b06ff59039c9b2b69.pdf
dx.doi.org/10.21608/jfds.2018.36022
Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers
Monira
Basiony
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
author
M.
Eid
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
author
R.
El-Metwally
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
author
text
article
2018
eng
The composition and quality of kareish cheeses made by adding 0.5 and 1% date seed powder (DSP) or 0.5 and 1% oat powder (OP) or their were evaluated at 0. 7, 14, 21 and 28 days of cold storage. The obtained results showed that the addition of DSP and OP was of no inhibitory effect on the starter activity. As the level of the different additives was increased, the coagulation time and curd tension decreased, while syneresis increased. All treated cheeses were of higher yield and total solids, compared with the control. It was also clear that most of samples characterized with higher decrease in acidity ,fat, salt ,salt in moisture ,total nitrogen (TN),TN/DM ,water soluble nitrogen (WSN), while WSN/TN was of higher increase of DSP and OP. Total bacterial count, lactic acid bacteria and bifidobacteria were higher in fiber supplemented fresh Kariesh cheese, while lower counts were recorded in all stored Kariesh cheese samples including control .All Kariesh cheese samples were free of coliform bacteria, either when fresh or during storage up to 4 weeks. Kariesh cheese containing DSP and OP was acceptable and of good flavour, body and texture, appearance .Generally, it could be recommended that the addition of date seed powder and oat powder and ABT starter could be applied in making good quality probiotic kareish cheese.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
9
no.
2018
327
332
https://jfds.journals.ekb.eg/article_36023_d68418bf64700ccae18efd6b226e2cb3.pdf
dx.doi.org/10.21608/jfds.2018.36023
Effect of Ginger Rhizomes Extracts on Keeping Quality and Oxidative Stability of UF-White Soft Cheese
A.
El-Zawahry
Animal Production Research Institute, Agricultural Research Center, Ministry of Agriculture, Dokki, Egypt.
author
E.
Abd El-Wahed
Food Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
author
text
article
2018
eng
The present study was carried out to estimate the effect of ginger rhizomes (Zingiber officinale) extracts on the oxidative stability, chemical composition, microbiological and sensory properties of UF-soft cheese being made with aqueous or ethanolic ginger extracts (1%) compared to control cheese and cheese contained 0.02% of butylated hydroxy anisole (BHA). Resultant cheeses were stored in brine solution 6% at 7±1°C up to 90 days. Results showed that, addition of ginger rhizomes extracts had increasing significant effect (P≤0.05) on fat/DM%, soluble nitrogen (SN/TN%) and non protein nitrogen (NPN/TN%). On the other hand, titratable acidity, total protein%, salt in moisture% and total volatile fatty acids (TVFAs) were decreased with addition of aqueous or ethanolic ginger extracts compared to control cheese and cheese treated with BHA as synthetic antioxidant. Cheese containing 1% ethanolic extract showed the highest oxidative stability. Also, ginger extracts reduced the total bacterial count than the control and BHA treatment. However, yeast and mould counts showed opposite trend and they were not detected in all treated samples up to 60 days of storage. Also, results showed that, cheese samples containing ginger ethanolic extract (1%) showed better organoleptic characteristics than other treatments. From the previous it is advanced to use ginger extract in manufacture of white soft cheese at the rate of (1%).
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
9
v.
9
no.
2018
333
338
https://jfds.journals.ekb.eg/article_36024_4aeb5c9d4819e1e485da96e3dc01dfe0.pdf
dx.doi.org/10.21608/jfds.2018.36024