@article { author = {Tohamy, M. and El – Nawawy, M. and Kandeel, A. and Moustafa, M.}, title = {MODIFICATION OF THE TRADITIONAL METHOD OF MAKING RAS CHEESE, AND ITS EFFECT ON THE PROPERTIES AND QUALITY OF THE RESULTANT LOW-FAT RAS CHEESE}, journal = {Journal of Food and Dairy Sciences}, volume = {2}, number = {3}, pages = {101-114}, year = {2011}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2011.81848}, abstract = {Low-fat Ras cheese (LFC) was made from cow’s milk of 1.5±0.1% fat with some modifications in the traditional method of cheese-making, including washing the curd by warm water (35Co/5min.) or rinsing it for 5min. in the same whey (after adding 0.1 or 0.2% wt/wt sodium citrate). Full-fat cheese (FFC) being made from cow’s milk of 3 ± 0.1% fat, and low-fat cheese (without any modifications) were also made for comparison . The resultant cheeses were ripened at 8 ± 2Co and relative humidity of 85% for 3 months. Cheese samples were analyzed when fresh and after 15,30,60 and 90 days of ripening for chemical, microbiological, rheological and sensory properties. Results indicated that as the fat content of cheese decreased, the moisture, salt and protein contents increased, whereas, the acidity, fat and protein indices decreased along the ripening period. Washing the curd by warm water decreased greatly the acidity of the resultant cheese, and this decrease consequently affected greatly the rheological and sensory properties of the resultant cheese. Microbiological properties of treated or not treated LF-cheeses were found to be lower than full-fat cheese (control), during ripening. Texture profiles of cheese showed that the LF-cheese (either treated or not) had inferior properties compared with FF-cheese, and the previous modifications of cheese-making had no effect on these properties. Sensory evaluations revealed that FF-cheese characterized with the highest properties among all treatments followed, by LF-cheese (without any modifications), sodium citrate treatments and curd washing treatments. Generally, it is worth to note that these modifications did not improve the rheological and sensory properties of the LF-cheese along the ripening period.}, keywords = {Ras cheese,low fat cheese,ripening}, url = {https://jfds.journals.ekb.eg/article_81848.html}, eprint = {https://jfds.journals.ekb.eg/article_81848_c05eb3fd11153ef76001b44762f18d2a.pdf} } @article { author = {علي الزهراني, آمال}, title = {تدعيم بعض منتجات المخابز بدقيق فول الصويا المنخفض الدهن}, journal = {Journal of Food and Dairy Sciences}, volume = {2}, number = {3}, pages = {115-122}, year = {2011}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2011.81850}, abstract = {تم دراسة تأثير إضافة دقيق فول الصويا المنخفض الدهن إلى دقيق القمح استخلاص 70% ، 80% على الخواص الريولوجية للعجين والخبز والبسکويت الناتج، حيث تم إضافة دقيق الصويا منخفض الدهن إلى دقيق القمح إستخلاص 70% بنسب ( 5% - 10% - 15%) کإحلال جزئي لدقيق القمح لإنتاج البسکويت ، وکذلک تم إضافة دقيق الصويا المنخفض الدهن إلى دقيق إستخلاص 80% بنسب (10%- 15%-20%) لإنتاج الخبز الشامي. وإجراء التحليل الکيميائي لکل خلطه لدقيق القمح ودقيق الصويا ، ودراسة الخواص الريولوجية وأظهرت التحاليل حدوث تحسن ملحوظ في الصفات الريولوجية للخلطات السابقة وإرتفاع نسبة البروتين والالياف وإنخفاض نسبة الکربوهيدرات في المنتجات ، کما أظهرت النتائج وجود فروق معنويه في خواص الخبز والبسکويت الحسية عند مستوى (15%-20%)للخبز ، (5%-10%) للبسکويت ، لذلک يهدف البحث رفع القيمة الغذائية لبعض منتجات المخابز التي يتم تداولها يومياً .}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_81850.html}, eprint = {https://jfds.journals.ekb.eg/article_81850_431c19dd0d68698a38ad37940ffe195a.pdf} } @article { author = {Abd El Fadel, M. and Gad, Seham and El-Shibiny, A. and Emara, M. and El-Sisy, T.}, title = {USE OF OZONE TO CONTROL FUNGAL POLLUTION IN WHEAT GRAINS.}, journal = {Journal of Food and Dairy Sciences}, volume = {2}, number = {3}, pages = {123-131}, year = {2011}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2011.81851}, abstract = {The effect of ozone gas on mold and aflatoxin production in wheat grains imported from Argentine, Germany, Ukrainian, Australia and U.S.A and Egyptian wheat grains (Gamaza 7) were investigated. The treatment of wheat grains directly with ozone gas for 5 and 6 hours, the growth of Aspergillus flavaus was completely inhibited and consequently the total aflatoxin content was decreased. Cylinders of milling were found to be sources of fungal species pollution, total mould count and Aflatoxin production. The results suggest the use of ozone gas treatment for preservation of wheat grains during storage.}, keywords = {Aspergillus,Aflatoxins,Ozone Gas,Storage,Wheat}, url = {https://jfds.journals.ekb.eg/article_81851.html}, eprint = {https://jfds.journals.ekb.eg/article_81851_1212df9252433e18a820d091526659d1.pdf} } @article { author = {Abd El Fadel, M. and Gad, Seham and El-Shibiny, A. and Emara, M. and El-Sisy, T.}, title = {EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.}, journal = {Journal of Food and Dairy Sciences}, volume = {2}, number = {3}, pages = {133-142}, year = {2011}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2011.81855}, abstract = {Six wheat kernels (Australian, Argentine, Ukrainian, American and Germany), and Egyptian wheat (Gamaza7) local wheat cultivars were subjected to physico-chemical properties. Results  indicated that the Germany wheat grains had higher total physical defects. Flour yields were about 70 % for all tested wheat samples except for the American soft red winter wheat and Ukrainian hard red wheat, which were as low as 65.0%. A wide range of protein content (9.60 - 11.50 %) of flours was recorded. The Argentine soft red winter wheat flour had the highest protein content and the Australian stander white wheat flour was the lowest in protein content. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Data indicated that Australian and Argentine, flours had more suitable properties for bread- making than the American and Egyptian flours. From the different tested wheat flours indicated that those made from Australian wheat, and Argentine wheat flours were superior.}, keywords = {Wheat,flour,physical,chemical,properties,handling,milling,Storage}, url = {https://jfds.journals.ekb.eg/article_81855.html}, eprint = {https://jfds.journals.ekb.eg/article_81855_379be42550aaa10aa1bbf98730a2c874.pdf} } @article { author = {Elsanat, S. and Abu El-Hamd, M. and El-Demery, Mervat and Salama, A.}, title = {INFLUENCE OF FEEDING OF FRIESIAN CALVES ON COW'S MILK ON MEAT AND FAT QUALITIES AND SOME COOKING PROPERTIES}, journal = {Journal of Food and Dairy Sciences}, volume = {2}, number = {3}, pages = {143-158}, year = {2011}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2011.81857}, abstract = {The effect of a diet with cow's milk fed “CM-F” on the newly born male Friesian calvesmeat and fat quality as well as its chemical composition was studied. Longissimus dorsi muscles were collected from a total 12 Friesian calves fed on diets containing concentrated feed mixture (CFM) (control) as well as liquid cow milk fed (MF) (treatment). The meat and fats quality of muscles were evaluated, the fats includes the cooking and palatability traits. The muscles were subjected to different cooking treatment (blanching and blanching-frying), then evaluated chemically and organoleptically. Breeding exerted a major influence on meat quality (cooking, and palatability traits). Raw and cooked meat quality (moisture, protein, lipids, ash, meat color, pH and water retention capacity) and eating quality of cooked meat (odor, flavor and texture) were determined. The Milk fed (MF) group exhibited a higher fat percentage, lower water holding capacity, and cooking losses, and higher scores for tenderness and juiciness than the CFM group. The percentage of saturated fatty acids was higher in the MF group. Although juiciness was negatively correlated with cooking loss, meat from CFM received the highest ratings for juiciness, despite sustaining the greatest cooking losses. The results suggest that milk use in veal production, produced palatable meat, and could be an advantageous alternative in terms on meat and fat quality.}, keywords = {Veal calves,liquid milk feeding,Fatty acids composition,meat characteristics,consumer acceptability}, url = {https://jfds.journals.ekb.eg/article_81857.html}, eprint = {https://jfds.journals.ekb.eg/article_81857_be7da8e85487cba92af83ac1a23fe797.pdf} } @article { author = {Saleh, M. and Elbana, M. and Gouda, M. and Metwalli, S.}, title = {EFFECT OF FEEDING WITH MIXTURE OF COLOURD RICE ON SERUM LIPID PROFILE AND ANTIOXIDANT STATUS IN EXPERIMENTAL RATS}, journal = {Journal of Food and Dairy Sciences}, volume = {2}, number = {3}, pages = {159-173}, year = {2011}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2011.81860}, abstract = {The present investigation was carried out to study the influence effect of colourd rice mixture on serum lipid parameters and hepatic enzyme activities in rats and effect of protein, total lipids, crude fiber and ash of rice samples.The data pointed to the following results: Milling processes led to decrease the percentage of protein, total lipids, crude fiber and ash of rice samples. Whereas it was increased the carbohydrate content in white rice samples. The total phenolic compound content (TPC) of Brown rice varieties had the highest value (1.6 and1.1 mg GAE/g) of Black and Giza 178, respectively, whilst milled rice varieties had the lowest ones (0,8 and 0.5 mg GAE/g). Antioxidant activity was determined in brown black, white black, brown and white Giza 178 extracts. The present study cleared that brown black extract had the highest the antioxidant activity among the investigated extracts followed by brown Giza 178, white black and white Giza 178 extracts. There are nine phenolic acids where identified. Ferulic acid was the major phenolic compound in all rice samples. Furthermore, the highest concentration of ferulic acid that found in brown black rice (4.82 mg/100g). Results of the biological experiment revealed that, the final body weight and weight gain of rats fed on mixture of brown rice and black rice were significantly lower, but food intake was higher compared with the rats fed on basal diet at the end of the experimental period (8 weeks), As for total Cholesterol (T.C), Low density liboprotien cholesterol (LDL-C) and Plasma Triglyceride (T.G) of  rats fed on white rice dite were higher than other groups. Furthermore, HDL-C significantly higher in rats fed on mixture of (white rice + black rice) and (brown rice + black rice) diets compared to those fed on white rice and mixture of white rice and brown rice ones. The antioxidant levels in the rat livers ranged from highest in those fed on ( brown rice + black rice) diet, followed by white rice + black rice then white rice + brown rice . Whilst, rice had the lowest level . Finally, it can be concluded that, using brown and black rice have the pronounced effect for lowering cholesterol levels of the blood in experimental rats.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_81860.html}, eprint = {https://jfds.journals.ekb.eg/article_81860_1c5a44203a03391aa1db10fbf9816f18.pdf} }