@article { author = {El-Shourbagy, Gehan and Ashoush, I.}, title = {ANTIOXIDANT ACTIVITY AND IMMUNOMODULATORY EFFECT OF BLACK TEA INCORPORATED WITH RED GRAPE POMACE EXTRACT SWEETENED BY STEVIOSIDE}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {10}, pages = {475-485}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72087}, abstract = {Red grape pomace extract (RGPE) was chromatographically analyzed for its individual phenolic and flavonoid compounds. This extract was also characterized regarding its total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities in terms of scavenging DPPH free radicals. The TPC of RGPE was 31.37 mg of gallic acid equivalents (GAE)/g of extract, and TFC was 3.76 mg of quercetin equivalents/g of extract. Some phenolic compounds including ellagic acid, pyrogallol, catechin, benzoic and cinnamic were identified. Also, identification of TFC appeared high amount of rutin and quercitrin. Tea infusions from black tea incorporated with RGPE and sweetened with stevioside were investigated. The antioxidant activities DPPH scavenging capacity and total phenolics were determined in water extracts of formulated tea infusions, stevioside and black tea. Also, in this study, Phagocytosis inhibition test was carried out to measure immunomodulatory activity of RGP extract, stevioside, black tea and formulated tea infusion. Immunological tests showed that the treatments significantly increased phagocytosis of macrophages. Depending on sensory evaluation, the formulated tea infusion showed overall acceptance compared to normal tea. So, it could be conclude the suitability of red grape pomace extract and stevioside are suited as a supplementation in the production of health promoting beverage.}, keywords = {Grape pomace,stevioside,tea,antioxidant,phagocytosis,sensory}, url = {https://jfds.journals.ekb.eg/article_72087.html}, eprint = {https://jfds.journals.ekb.eg/article_72087_f5bcde43a92e30080dc91dceaacf760c.pdf} } @article { author = {Nassib, T. and El-Sharoud, W. and Shalabi, Ola}, title = {PREVALENCE OF Enterococcus IN EGYPTIAN DAIRY PRODUCTS}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {10}, pages = {487-496}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72091}, abstract = {This study examined the prevalence and diversity of Enterococcus species in traditional Egyptian dairy products. A total of 24 samples of traditional Egyptian dairy products including pickled Domiati cheese (7 samples), fresh Domiati cheese (5 samples), Kariesh cheese (6 samples), and Mish cheese (6 samples) were randomly collected from local markets in Mansoura city and examined for the presence of Enterococcus by plating on Kanamycin Asculin Azid agar. Out of 77 potential Enterococcus isolates recovered from those samples, 61 cultures were confirmed as belonging to the Enterococuss genus. Theseconfirmed cultures were isolated from pickled Domiati cheese (19 isolates), fresh Domiati cheese (28 isolates), Kariesh cheese (7 isolates ) and Mish cheese (7 isolates). These cultures were further identified to the species level by examining their ability to ferment glucose, sucrose, lactose, sorbitol, and mannitol, produce pigment and hydrogen sulphide (H2S), show motility, and utilize pyruvate. Based on these physiological examinations, 80% of the isolates were identified as E. faecium. Other Enterococcus species including E. faecalis, E. gallinarum, and E. malodoratus also existed in the examined samples, but at minor incidence rates of 8%, 2%, and 10%, respectively. E. faecium isolates could be recovered from all examined traditional Egyptian dairy products. E. faecalis, and E. gallinarum were isolated from Domiati cheese, but could not be detected in Kariesh cheese or Mish cheese. Whereas, E. malodoratus could be isolated from both Kariesh cheese and Mish cheese, but could not be cultured from pickled or fresh Domiati cheese. These results highlighted Enterococcus as prevalent lactic acid bacteria that existed as diverse species in traditional Egyptian dairy products.}, keywords = {Enterococcus,Dairy products,Enterococcus faecium,diversity,Lactic acid bateria}, url = {https://jfds.journals.ekb.eg/article_72091.html}, eprint = {https://jfds.journals.ekb.eg/article_72091_8aa807fba7d82fd9a143d6c08a6313a2.pdf} } @article { author = {Shelbaya, Lobna and Sello, Amany and El metwally, Nanis}, title = {THERAPEUTIC EFFECTS OF VOLATILE OILS AND ALCOHOLIC AQUEOUS EXTRACTS OF BASIL AND THYME LEAVES ON DIABETIC RATS}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {10}, pages = {497-518}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72095}, abstract = {The objective of this work to study the therapeutic effect of volatile oils and alcoholic aqueous extracts of basil and thyme leaves in blood glucose and lipid profile of alloxan- induced in diabetic rats. volatile oils were extracted by hydrodistilation and alcoholic aqueous extracts which had been obtained by using methanol. In the experiment animals, fifty rats were divided into ten groups (n=5). Rats were injected (i.p) with alloxan- monohydrate (100mg/kg b.w.).Animals showing fasting blood glucose higher than 300mg/dl were selected and used as diabetic rats. volatile oils and alcoholic aqueous extracts of basil and thyme were administered at dose levels of 200 and 300 mg/kg body weight orally. Scavenging effect on DPPH radicals were determined .Hypoglycemic and hypolipidemic effects of the extracts were evaluated by the determination of blood glucose, plasma insulin, total cholesterol, triglyceride, LDL-cholesterol, ALT, AST, creatinine, uric acid and bilirubin. Also, evaluated some blood antioxidant parameters by the determination of MDA, SOD and GSH. The results showed high scavenging activity with a concentration of 1000 ug/mg where alcoholic aqueous extracts of basil leaves were the best ones (96.97 ±0.58), followed by BHT (95.9 ±3.18) then by alcoholic aqueous extracts of thyme leaves (94.2 ± 58).The results revealed that the group treated with volatile oils and alcoholic aqueous extracts of basil and thyme exhibited high levels of insulin in comparing with diabetic control (4.8Uu/ml). The rats group treated with basil oil(200mg),thyme oil (200mg) and basil oil(300mg)significant increase P< 0.01of plasma insulin (9.01Uu/ml),( 9.4 Uu/ml) and (9.51Uu/ml) respectively. The results showed that the diabetic rats receiving volatile oils and alcoholic aqueous extracts of basil and thyme had significantly lower levels of serum total cholesterol, triglyceride and LDL-cholesterol levels than those of diabetic control group. All treated groups showed significant increase in superoxide dismutase compared with diabetic control group.}, keywords = {Hypoglycemia,hypolipidemia,DPPH,basil oil,Thyme oil}, url = {https://jfds.journals.ekb.eg/article_72095.html}, eprint = {https://jfds.journals.ekb.eg/article_72095_10a9978ece4162bee2c2edb0d36ffe51.pdf} } @article { author = {Kishk, Y.}, title = {QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {10}, pages = {519-538}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72096}, abstract = {Physicochemical, cooking quality and sensory characteristics of noodles fortified by chickpea or lupine protein concentrates (CPC or LPC, respectively) as a non-traditional protein sources were evaluated. The obtained data was analyzed by cubic polynomial regression trend. The optimum independent variables were determined by assumed the mathematical predictive models. Optimum cooking time was decreased significantly (p<0.05) with increasing the replacement levels. Cooking yield and swelling index of prepared noodles improved at predictive CPC or LPC levels were 10.74 or 5.07 %. The optimum predictive values were 247.9 and 290.3 %; 200.7 and 304.8 %, respectively. Cooking loss values of LPC noodles significantly (p<0.05) lower than the control sample at all concentrations. The CPC noodle had the same control sample cooking loss value at concentration 10.74 %. Each of redness and yellowness color parameters were enhanced in the CPC and LPC noodles.  Non-essential and essential amino acids percent, calculated protein efficiency ratio, essential amino acid index, biological value, chemical score and limiting amino acids were improved. The noodles prepared by CPC or LPC concentrations until 20 or 15 %, respectively had a positive overall acceptability scores with non-significant (p>0.05) differences compared to the control sample.}, keywords = {Noodle,Fortification,chickpea,Lupine,protein}, url = {https://jfds.journals.ekb.eg/article_72096.html}, eprint = {https://jfds.journals.ekb.eg/article_72096_357a415ad4104e8ada744786ecc615bf.pdf} } @article { author = {Kishk, Y.}, title = {OPTIMIZATION OF ISOLATION FLAXSEED MUCILAGE FROM METHANOLIC EXTRACT AND ITS FUNCTIONAL CHARACTERISTICS}, journal = {Journal of Food and Dairy Sciences}, volume = {4}, number = {10}, pages = {539-556}, year = {2013}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2013.72097}, abstract = {Composite design of three factors, isopropanol concentration, holding time and temperature were studied as an independent variables factors influencing in the isolation of flaxseed mucilage from methanolic extract. Rheological properties, emulsifying activity index (EAI), emulsion stability index (ESI), foam capacity and stability of isolated flaxseed mucilage (IFM) and crude flaxseed mucilage (CFM) were determined in comparison to other gums (Arabic gum, guar gum, carboxy methyl cellulose, xanthan or corn starch). Predicting individual isolation yield (Y) was assumed by quadratic polynomial regression model for the independent variables. A 60.6 % isopropanol concentration, 28.7 min. and 31.2 °C were the optimum conditions to produce the higher isolated flaxseed mucilage yield. Isolation process improved the dynamic viscosity of IFM compared to the CFM. Also IFM could be competing each of xanthan and guar gums.  Flow behavior indexes (n) of the different polysaccharides were less than 1.0 indicating their pseudoplastic nature. IFM had higher consistency index (К) and lower n values than CFM implying that solution was more viscoelastic and shear thinning. IFM enhanced the EAI and ESI in a model system and came in the second order behind a guar gum while CFM came in the seventh order. IFM appeared a good ability to stabilize the foam model system whereas came in the first order compared to other polysaccharides. Color parameters were improved in the IFM compared to CFM with a significant differences (P<0.05). It could be concluded that the IFM can be possible to use as a stabilizer or a thickening agent in food products.}, keywords = {Flaxseed,Mucilage,Optimization,Gum,Extraction,Rheological properties,Emulsifying activity,Emulsion stability,Foam capacity,Foam stability}, url = {https://jfds.journals.ekb.eg/article_72097.html}, eprint = {https://jfds.journals.ekb.eg/article_72097_88b307e6acec90c3f949994d13772f22.pdf} }