Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.
E.
Ahmed
Dairy Science Dept., Fac. of Agric., Al-Azhar Univ., Cairo, Egypt.
author
text
article
2017
eng
Berry fruits are a rich source of phenolic compounds have health benefits against free radicals which are connected with the increased risk of certain diseases , especially cancers. Health promoting berry polyphenoles were add to drinking yoghurt post fermentation at ratios 5.0, 7.0, 9.0%. The addition of both strawberry or blackberry noticeably increased the free radicals scavenging (RSA) and total phenolic compound (TPC) of drinking yoghurt, this increase was declined up to the end of storage period either for control or strawberry and blackberry treatments.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
263
266
https://jfds.journals.ekb.eg/article_38696_b5e204a91c886f3c414a73270d0c50f7.pdf
dx.doi.org/10.21608/jfds.2017.38696
Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing
M.
Sorour
Food Science and Nutrition Dept. Faculty of Agriculture, Sohag University, Sohag, Egypt.
author
A.
Mehanni
Food Science and Nutrition Dept. Faculty of Agriculture, Sohag University, Sohag, Egypt.
author
E.
Taha
Food Science and Dairy Dept. Faculty of Agriculture, South Valley University, Qena, Egypt.
author
A.
Rashwan
Food Science and Dairy Dept. Faculty of Agriculture, South Valley University, Qena, Egypt.
author
text
article
2017
eng
Sorghum (Sorghum bicolor (L.) Moench ) is a rich source of bioactive compounds such as polyphenols, tannins, and phytate. Polyphenols have been recognized as the most abundant source of anti-oxidants in our diet. The quantity and quality of polyphenols, tannins and phytate in foods are affected by processing due to their highly reactive nature, which may affect their anti-oxidant activity and the nutritional value of foods. The aim of the present study was to investigate how some domestic processing methods such as soaking (in different solutions), germination, fermentation using (Saccharomyces cerevisia) and wet cooking influence phenolic compounds, tannins, phytate content and free radical scavenging activity of two sorghum cultivars {high tannin sorghum (Assuit 14) and low tannin sorghum (Giza 15)} grown in southern Egypt. The results indicated that soaking in (distilled water, KOH 2%, NH4OH 30%, and NaOH 2%), and germination had significant reduction of total phenolic, tannin and, phytic acid content and antioxidant activity. While fermentation process of Giza 15 increased the total phenolic content and the antioxidant activity of the fermented flour, while a significant decrease of tannin and phytic acid was found. On the other hand, wet cooking treatment for 2h of Giza 15 grains showed an increase of antioxidant activity (58%), and a decrease in phytic acid, phenolic compounds and tannins contents. Our results illustrated that sorghum Assiut 14 had higher content of phenolics, tannins, phytate as well as antioxidant activity by DPPH than Giza 15. For (IC50) Assuit 14 had 7.544 while Giza15 had 22.147. All processing methods affect on phenolics, tannin and,phytic acid content and activities of antioxidant components of sorghum differentially, suggesting that treating the seed before use is able to change the bioactive compounds content of sorghum and the antioxidant activity as related.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
267
274
https://jfds.journals.ekb.eg/article_38699_d6d1b9dcde35cc80c1940e03dfcd8b2c.pdf
dx.doi.org/10.21608/jfds.2017.38699
Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants
O.
Barakat
Food Technology Department, Faculty of Agric. Kafrelsheikh University, Egypt
author
E.
Elsebaie
Food Technology Department, Faculty of Agric. Kafrelsheikh University, Egypt
author
A.
Ammar
Food Technology Department, Faculty of Agric. Kafrelsheikh University, Egypt
author
K.
Elnemr
Food Technology Department, Faculty of Agric. Kafrelsheikh University, Egypt
author
text
article
2017
eng
The current research investigates the opportunity of using Faba bean hulls (seeds coat) for producing some bioactive compounds such as natural antioxidants using several solvents, and to investigate the stability of edible oil with phenolic extract against oxidative rancidity compared with other containing (BHA) during heat at 180°C for one day. The results show that ethanol gave the highest yield extract and polyphenol content. Then it yields methanol, chloroform and water. The HPLC analysis is executed. It provides the total polyphenols extracted from faba bean. Thehulls were indicated to the existence of high Pyrogallol, e-Vanillic, Ellagic and Catechin percentages. Also, the results showed that oils which treated by the extract at varied concentrations have PV and TBA values lower than control.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
275
278
https://jfds.journals.ekb.eg/article_38705_7f2de7cee8a14084e700880966ecd6fe.pdf
dx.doi.org/10.21608/jfds.2017.38705
Antihypertensive Effect of Novel Functional Fermented Milk in Induced High Blood Pressure Rats
Alaa
Abd El-Fattah
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
author
Sally
Sakr
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
author
Samia
El-Dieb
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
author
H.
Elkashef
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
author
text
article
2017
eng
The effect of functional fermented milk rich in bioactive peptides on blood pressure, lipid profile, antioxidant status and some organ's in hypertensive-induced rats was studied. Functional fermented milk produced from skimmed milk fortified with 2% SMP:WPC (1:1) and partially proteolyzed by trypsin (2.5 mg/100 g milk for 20 min) before fermintation by using mixed starter culture of Lb. rhamnosus B-1445, O-114, YC-X11 and Lb. helveticusLh-B 02 with a 3:2:1:1 ratio, respectively. The main obtained results showed that the daily administration of functional fermented milk (group 4) for 4 weeks lowered the systolic blood pressure (SBP) and diastolic blood pressure (DBP) by 43 and 9 mmHg, respectively compared with a negative control group which administered saline (group 1). Plasma triglycerides, total cholesterol, atherogenic index and cardiac risk factor reduced in group 4 compared to group 1, while low-density lipoprotein, high-density lipoprotein, antithrombotic activity and antioxidant markers did not differ significantly among all groups. Histologically, there were no significant changes in the liver, kidney, heart and aorta tissues of rats in groups 1 and 4. In contrast, there were histopathological changes in these tissues of rats in group 2 which received daily 2 mg captopril /100 g BW.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
279
286
https://jfds.journals.ekb.eg/article_38712_181eb6844d6bbc4a28cf008fa2ee9dbe.pdf
dx.doi.org/10.21608/jfds.2017.38712
Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).
R.
El-Dengawy
Food Industries Dept., Fac. of Agric., Damietta University, Damietta, Egypt
author
A.
Sharaf
Food Industries Dept., Fac. of Agric., Damietta University, Damietta, Egypt
author
S.
El-Kadi
Agricultural Microbiology Dept., Fac. of Agric., Damietta University, Damietta, Egypt
author
Eman
Mahmoud
Agricultural Microbiology Dept., Fac. of Agric., Damietta University, Damietta, Egypt
author
Eslam
Baidoon
Food Industries Dept., Fac. of Agric., Damietta University, Damietta, Egypt
author
text
article
2017
eng
The imported frozen (Mackerel) Scomber scombrus was evaluated for the changes of its quality during freezing storage at -18ºC for four months and its compliance with the Egyptian standard specifications. It was found that the protein, lipid and ash contents decreased during the storage period. Furthermore, moisture slightly increased during the storage period. The results also indicated that the samples did not exceed the permissible limits of total nitrogen as determined by the Egyptian Organization for Standardization and the quality of production. Microbiological examination showed a significant decrease [P˂0.05] in the total bacterial count between the first and fourth months of storage. Staphylococcus spp. was detected in the first and the second months of surface examination, being 104.70 cfu×103 /g and 2.74 cfu×103 /g, respectively.In addition, Salmonella was detected in the first month of surface examination. E. coli and Clostridium were absent in all examined samples. Fourteen different bacterial isolates were isolated from all samples. Twelve isolates were isolated from staph 110 medium and two isolates were found on the SS agar medium. Twelve isolates were coccoid shaped bacteria and 2 isolates were spore forming long rods. All isolates were gram positive. Two isolates were spore forming and twelve isolates were non-spore forming. Six isolates were considered as Staphylococcus sp. and another six isolates were considered as Micrococcus sp. the last two isolates were considered as Bacillus sp.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
287
293
https://jfds.journals.ekb.eg/article_38714_821b5d2976c122979dc6838baee42283.pdf
dx.doi.org/10.21608/jfds.2017.38714
Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese
Amany
El-Deeb
Food Technology Research Institute, Agriculture Research center, Giza, Egypt.
author
Sabrien
Omar
Dept. of Microbiol., Fac.of Agric. Mansoura Univ.,Mansoura, Egypt.
author
text
article
2017
eng
The present study aimed to utilize propolis extract as natural preservative and attractive healthy ingredients on the microbial content of kareish cheese during storage. Effect of two extracts of proplis (ethanolic and water extract) were used at different concentrations on the growth of three bacterial strains, Streptococcus thermophilus, Lactobacillus bulgaricus and Bifdobacterium bifidium being used as starter. The affect of these extracts on some spoilage contaminants of dairy microorganisms in milk medium were also studied. The resultant kareish cheeses from different treatments (with ethanol and water propolis extracts) were analyzed for phenolic compounds, antioxidant activity, microbiological and sensory properties when fresh and during storage (28 day) at 5±1°C. The counts of Str. thermophilus and Lb. bulgaricus in milk with different concentrations of propolis extracts were significantly higher than those in control. Ethanol extraction of propolis (EEP) and water extraction of propolis (WEP) at 600 and 1000 mg /100ml displayed a bactericidal effect with all of the tested spoilage microorganisms.The addition of propolis extract had a negligible effect on the content of cheese moisture, and slight decrease in total protein of cheese was observed along the storage period. High acidity of kareish cheese observed with increasing the concentration of added propolis extracts. Addition of different concentrations (6 and 10%) of propolis extracts (ethanolic and water) increased of the phenolic compounds, flavonids and antioxidant activity with the increase of propolis extracts. The counts of Lb. bulgaricus and Str. thermophilus in kareish cheese treatments were significantly (p ≤ 0.05) higher than these in the control. However, counts of mesophilic (MBC) and psychrophilic (PBC), coliform bacteria and moulds & yeasts in kariesh cheese treatments were not detected until 21 days. Kareish cheeses made with water propolis extract (T3 andT4) were of higher sensory evaluation and with the best acceptablility during storage period, compared with cheese made by ethanolic propolis extract (T1 and T2).
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
295
302
https://jfds.journals.ekb.eg/article_38715_879ec795467340010ae407fa47f34396.pdf
dx.doi.org/10.21608/jfds.2017.38715
Preparing New Beverage from Moringa oleifera Leaves
Eman
Abd El-Rahim
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, Egypt
author
A.
Abd El-Gawwad
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, Egypt
author
M.
Rabie
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, Egypt
author
Rania
El-Gammal
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Egypt
author
text
article
2017
eng
Consumption of phenolic-rich beverages were widely spread nowdays, this could be due to their effect against different diseases, medical and nutritional values. So, this work was carried to prepare new beverage from Moringa Oleifera leaves. Chemical composition, sensory evaluation and bioactive phenolic compounds were determined. Results of chemical composition showed that M.Oleifera leaves considered as a rich source of protein, fibers and minerals which reached to 21.40, 7.46 and 5.33 % respectively. Fractionation and identification of bioactive phenolic compounds using HPLC indicated that M.Oleifera leaves powder contained nearly about 24 phenolic compounds, the predominant one was e-vanillic being 2022.38 ppm followed by syringic acid 1011.28 ppm. Sensory evaluation of sixteen formula from M.Oleifera leaves and other common beverages, namely (green tea, peppermint, anise and cinnamon) at different ratios were prepared. Results of sensory evaluation indicated that Moringa beveragerecorded the highest consumer acceptability followed by the formula containing (1.25 Moringa: 0.75 Green tea) then (1.25 Moringa : 0.75 Anise) respectively. Also results showed formula containing (1.25 Moringa : 0.75 Green tea) had a high contont of total phenolic compound compared with Moringa beverage and formula containing (1.25 Moringa: 0.75 Anise). Results of Antioxidant activity (DPPH%) for prepared beverages showed that Moringa beverage recorded 92.58% followed by formula containing (1.25 Moringa: 0.75 Green tea) which was 89.13% . Obtained results of mineral contents showed a gradual increase in Ca, K and Fe in Moringa beverage in compared with formula containing (1.25 Moringa: 0.75 Green tea) and the formula containing (1.25 Moringa: 0.75 Anise). So, from this study it could be concluded that the possibility of using M.Oleifera leaves as a daily beverage alone or combined with other commercial beverages.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
303
307
https://jfds.journals.ekb.eg/article_38719_7bbd647b60b197f7b8723f67e40b36b4.pdf
dx.doi.org/10.21608/jfds.2017.38719
Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder
T.
Abd El-sattar
Departement of dairy research Food Technology Research Institute, Agric. Research Center, Giza, Egypt
author
M.
Abo-Srea
Dairy Department, Faculty of Agriculture, Mansoura University., El Mansoura, Egypt
author
T.
EL-Sawah
Dairy Tech. Research, Department. Animal Production Research Institute, Agriculture Research Center, Dokky, Giza, Egypt
author
text
article
2017
eng
In an attempt to improve the properties of free-fat yogurt, 3, 6% of Chicory (Cichorium intybus L) root base powder (CRP) or their extracted inulin (3 and 6%) were added to defatted milk. A combined culture of Streptococcus thermophilus-St-36, Lactobacillus delbrueckii subsp. bulgaricus- Lb-12and Bifidobacterium bifidum(Bb-11) was used in the fermentation process. The obtained results revealed that protein, total solids and ash significantly increased; also the pH and acidity were affected by the addition of CRP and inulin powder during the storage. CRP and inulin treatments resulted in the highest levels of acetaldehyde and total volatile essential fatty acid (TVFA) which increased by prolonging the storage period. Addition of CRP and inulin to fermented milk significantly increased the survival of Lb. delbruekii spp. bulgricus and B. bifidum bacteria. The numbers of Lb. delbruekii spp. bulgricus showed a clear fall which was statistically significantly different (p <0. 05) from the initial counts after 8 days. Nevertheless the addition of inulin (3 and 6%) to milk was of compared milk more effective than the addition of CRP (3 and 6%) during the storage period. Addition of CRP increased curd tension and lowered the synersis of bio-fermented milk. Regarding organoleptic properties, insignificant similarities were found among the 3% fat control and 6% of CRP or inulin treatments.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
8
v.
7
no.
2017
309
314
https://jfds.journals.ekb.eg/article_38723_2af5a013cb136c177882d368a49139a4.pdf
dx.doi.org/10.21608/jfds.2017.38723