@article { author = {El-Zainy, A. and Shalaby, A. and Slo, Amany and Foad, Eman}, title = {EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {7}, pages = {387-396}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82465}, abstract = {The present study was carried out to evaluate the replacement of 10, 20 and 30% of wheat flour (72% extract) in the same percentage of  sweet potato flour to produce pan bread. The results showed that: -   Bread produced from the addition of sweet potato flour lead to a decrease in the percentage of moisture and protein, where the results were 22.74%, 11.6%, respectively in the sample Control .And became 22.01%, 9.60%, respectively, in bread produced from the addition of 30% potato flour. -   Increased in crude fiber , ash and fat were 2.07%, 2.40% and 3.58%, respectively in the sample Control. Became 2.77%, 3.36% and 5.20% respectively in the bread produced from the addition of 30% sweet potato flour. -   It was also found during the study that 10% of the sweet e potato flour is the best ratios for the production of baked good in terms of Rheological and Sensory characteristics of the product, despite the decline for a sample Control.}, keywords = {sweet potato flour,Pan bread,Wheat Flour,Rheological properties,Chemical composition,Organoleptic evaluation)}, url = {https://jfds.journals.ekb.eg/article_82465.html}, eprint = {https://jfds.journals.ekb.eg/article_82465_9453c2ae53ff0b124352167790d91456.pdf} } @article { author = {Hamad, M. and Baiomy, A.}, title = {PHYSICAL PROPERTIES AND CHEMICAL COMPOSITION OF COW'S AND BUFFALO'S MILK IN QENA GOVERNORATE}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {7}, pages = {397-403}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82466}, abstract = {This study was carried out to evaluate some physical properties and chemical composition of lactating animals in Qena governorate, Egypt. Composite samples of cows' (baladi breed) and buffalo's milks were collected from twelve individual farms in Qena. Physical parameter used to monitor the quality of milk samples was physical (specific gravity). The samples were also analysed for gross composition, as well as the incidence of some minerals, and fatty acids composition of milk fat. The specific gravity for both cow’s "baladi" and buffalo’s milk were similar, and contents significantly (p<0.05) higher amounts of fat, protein, ash and total solids were detected in buffalo milk than for cow milk.  Cow milk fat differed contained significantly (p<0.05) lower amounts of medium chain fatty acids (C10:0) and contained significantly (p<0.05) higher content of (C16:1 and C18:1), than buffalo milks, while buffalos milk fat contained significantly (p<0.05) higher contents of (C16:0) and (C18:0) than cow milks. The levels of Ca, P, Na, K and Fe in the buffalo’s milk ash were significantly higher (P<0.05) than those in the cow milk ash.}, keywords = {cow,Buffalo,Milk,physical,Chemical composition,fatty acids,minerals}, url = {https://jfds.journals.ekb.eg/article_82466.html}, eprint = {https://jfds.journals.ekb.eg/article_82466_ce370aa18cf0f92467e3397b8401e3c4.pdf} } @article { author = {Hamad, M. and Baiomy, A.}, title = {THE PHYSICAL AND CHEMICAL PROPERTIES OF CAMEL'S AND SHEEP'S MILK IN QENA GOVERNORATE}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {7}, pages = {405-412}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82468}, abstract = {This study was carried out to evaluate some physical properties and chemical composition of some lactating animals in Qena governorate, Egypt. Composite samples of camels' and sheep’s (Ossimi breed) milks were collected from twelve individual farms in Qena. Physical parameter used to monitor the quality of milk samples was specific gravity. The samples were also analysed for the gross chemical composition, fatty acids composition of milk fat and minerals contents. Sheep’s milk has higher specific gravity than Camel milk and the contents of fat, protein, lactose, ash and total solids in sheep’s milk were significantly (p < 0.05) higher than camel milk. Fatty acid composition of camel milk fat differed significantly (p < 0.05) from that of sheep “ossimi” milk fat analysed, it contained higher content of (C16:0, C16:1, C18:0 and C18:2) than sheep “ossimi” milk fat, while, sheep “ossimi” milk fat were significantly (p < 0.05) higher of (C6:0 – C12:0)  and (C18:1) than camel milk fats. The levels of Ca, P and K in the sheep “ossimi” milk ash were significantly higher (P < 0.05) than those in the camel milk ash, while, the level of Na and Fe in the camel milk ash were significantly higher (P < 0.05) than those in the sheep “ossimi” milks ash.}, keywords = {camel,sheep,Milk,physical,Chemical composition,fatty acids,minerals}, url = {https://jfds.journals.ekb.eg/article_82468.html}, eprint = {https://jfds.journals.ekb.eg/article_82468_3d5db2fc1699689e24302327a433e24b.pdf} } @article { author = {El-Refai, A. and Sanad, M. and Ramadan, Afaf-Haniem and Hikal, Dalia}, title = {ANTIMICROBIAL ACTIVITY OF NATURAL ANTHOCYANINS AND CAROTENOIDS EXTRACTED FROM SOME PLANTS AND WASTES}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {7}, pages = {413-427}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82469}, abstract = {In the present study, the anthocyanins and carotenoids contents in some plants, herbs and either vegetables or fruit wastes  were considered. Anthocyanins were extracted from red beet roots (Beta vulgaris L.), dark roselle petals (Hibiscus sabdariffa L.) and eggplant peels (Solanum melongena). Meanwhile carotenoids were extracted from spinach leaves (Spinacia oleracea), tumeric (Curcuma Longa Zingibaraceae) and tangerine peels (C. reticulata Magnoliopsida). These extracts were examined as antimicrobial agents against Staphylococcus aureus, Bacillus subtilis, Salmonella sp., E.coli, Trichoderma viride and Candida utilis. The anthocyanins and carotenoids fractions in the extracts were quantitatively and qualitatively determined by HPLC and GC-MS and revealed the presence of  great numbers of flavonoids and terpenoids compounds which have the ability to act as antimicrobial agents. Roselle extract proved the superiority over the other extracts against the tested microorganisms in exception with Staphylococcus aureus, whereas, the eggplant peels anthocyanins had the highest antibacterial action against it.    However, red beet roots extract had negative effect against Trichoderma viride, Candida utilis and Bacillus subtilis. Similar effect of the inhibition zone values were observed between spinach and tangerine peels carotenoids toward the Trichoderma viride and Salmonella sp. Tangerine peels carotenoids were better than tumeric carotenoids toward Candida utilis, Bacillus subtilis and Salmonella sp., while tumeric carotenoids were better than both tangerine peels and spinach carotenoids toward Trichoderma viride, Staphylococcus aureus and E.coli. Red beet roots anthocyanins showed inhibitory effect  higher than that of spinach carotenoids against Staphylococcus aureus, Salmonella sp and E.coli. Similar effect was also recorded with tumeric carotenoids and roselle petals anthocyanins against Trichoderma viride.     Also, nearlly inhibitory effect found by tumeric carotenoids and eggplant peels anthocyanins against Bacillus subtilis. Obtained data suggest the possibility to use such extracts in food processing to control pathogens and for food preservation as well.}, keywords = {Antimicrobial,Anthocyanins,Carotenoids,red beet roots,Spinach,roslle petals,tumeric,eggplant peels,tangerine peels and wastes}, url = {https://jfds.journals.ekb.eg/article_82469.html}, eprint = {https://jfds.journals.ekb.eg/article_82469_9b7fd7d2dc3b89130040195a5cab53bb.pdf} } @article { author = {Abd El-Aziz, M. and Seleet, Faten and Mohamed, Sahar and Abbas, Hayam}, title = {PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH GINGER EXTRACT.}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {7}, pages = {429-439}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82471}, abstract = {UF soft cheese fortified with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh ginger rhizome was extracted and added separately to 100 gm milk retentate. The latter batch had no ginger extract as a control. All groups were salted with 4 % NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately pickled in salted permeate (4%), while the other was kept without pickling. All cheese samples were stored at 5±2°C for 6 weeks. The results revealed that, cheese pickling increased the proteolysis and acid value, while decreased pH and total volatile fatty acids (T.V.F.A.). Fortification with ginger extract enhanced cheese proteolysis and (T.V.F.A.), while reduced pH value and peroxide values (P.V.) of cheese samples. In general, un-pickled soft cheese was more springiness, firmer, darker and more yellowish compared with pickled cheese samples. Fortification with ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree and decrease in firmness of both pickled and un-pickled soft cheese. Ginger extract-fortified cheese enhance the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris, which more pronounced in pickled samples. Mould and Yeast were detected only in control cheese samples after 2 weeks. Ginger extract fortified cheese gained the highest scores for flavour, texture and overall acceptability in both pickled and un-pickled cheese samples, which became more acceptable over storage.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_82471.html}, eprint = {https://jfds.journals.ekb.eg/article_82471_3b0bf7da2d36efd53b0988a0e32a94db.pdf} } @article { author = {Mobarak, El.}, title = {PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {7}, pages = {441-451}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82472}, abstract = {The present investigation was carried out to study the protein fraction and its relationship to flour quality and pan bread product of new bread wheat (sids – 12 , Gemmiza – 7, Giza – 168, Sakha – 93) and two durum wheat (Beni – Sweif – 3 and Beni – Sweif – 5) produced from wheat research section , Agricultural Research Center, Giza , Egypt. The physico-chemical, rheological properties, protein fractions, glutenin/ gliadin ratio and electrophortic pattern of the protein   were determined. Results indicated that, the quality of physico – chemical and rheological properties were increased by increasing ratio of both, high molecular weight glutenin and of glutenin / gliadin ratio of flour protein. Moreover, the organoleptic and technological (baking properties) quality increased by increasing high molecular weight gultenin and glutenin / gliadin ratio. Also orgonoleptic and baking properties for each one were evaluated. It was found that, pan bread produced from sakha-93 resulted in organoleptic and technological quality values higher than that produced from durum wheat despite, Skha-93 had the lowest protein and wet gluten than all other wheat flour. Therefore the ratios of high molecular glutenin and glutenin/gliadin ratios are important parameters for  determination wheat flour quality, not only protein or/and wheat gluten. Finally it could be recommended that, sids-12, Gemmiza -7, sakha-93, Beni-sweif-3 and Beni-sweif-5 were considered a suitable cultivars for pan bread meanwhile Giza-168 was  unsuitable. The present investigation was carried out to study the protein fraction and its relationship to flour quality and pan bread product of new bread wheat (sids – 12 , Gemmiza – 7, Giza – 168, Sakha – 93) and two durum wheat (Beni – Sweif – 3 and Beni – Sweif – 5) produced from wheat research section , Agricultural Research Center, Giza , Egypt. The physico-chemical, rheological properties, protein fractions, glutenin/ gliadin ratio and electrophortic pattern of the protein   were determined. Results indicated that, the quality of physico – chemical and rheological properties were increased by increasing ratio of both, high molecular weight glutenin and of glutenin / gliadin ratio of flour protein. Moreover, the organoleptic and technological (baking properties) quality increased by increasing high molecular weight gultenin and glutenin / gliadin ratio. Also orgonoleptic and baking properties for each one were evaluated. It was found that, pan bread produced from sakha-93 resulted in organoleptic and technological quality values higher than that produced from durum wheat despite, Skha-93 had the lowest protein and wet gluten than all other wheat flour. Therefore the ratios of high molecular glutenin and glutenin/gliadin ratios are important parameters for  determination wheat flour quality, not only protein or/and wheat gluten. Finally it could be recommended that, sids-12, Gemmiza -7, sakha-93, Beni-sweif-3 and Beni-sweif-5 were considered a suitable cultivars for pan bread meanwhile Giza-168 was  unsuitable.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_82472.html}, eprint = {https://jfds.journals.ekb.eg/article_82472_630c57ec489427dcfa51830073bde7ba.pdf} } @article { author = {Gad, A. and Abdelaziz, Sahar and Mannaa, Fathia and Hassan, Nabila and Abdel-Wahhab, M.}, title = {MAXIMIZE THE POTENTIAL BENEFITS OF WHEY PROTEIN CONCENTRATE IN FORMULA BY SUPPLEMENTATION GINSENG EXTRACT}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {7}, pages = {453-470}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82474}, abstract = {Whey protein is a potent ally to the general immune system. Supplementation whey protein with a combination of another source of antioxidant may be more effective than supplementation with single nutrient to strengthen the antioxidant defense.Ginseng is well known to have antioxidant activity. The aim of thisresearch was study the role of ginseng to support the antioxidant properties of whey protein and increase its benefits. The antioxidant and hepatoprotective effects of whey protein concentrate (WPC) and/or Korean ginseng extract (KGE) were evaluated in vitro in in vivo. In the in vitro study we tested five concentrations (e.g. 20, 40, 60, 80 and 100 mg/100 ml) of WPC and/or KGE for their antioxidant activity using ABTS and TBARS assays. In vivo study, male Sprague-Dawley rats were divided into eight groups including the control group, the group fed AFs-contaminated diet (2.5 mg/kg diet) and the groups treated with WPC (500 mg/kg b.w) and/or KGE (20 mg/kg b.w) with or without aflatoxins for 30 days. The results indicated that both WPC and KGE exhibit antioxidant activity in vitro and the combined treatment showed the potential effect. Both agents showed a potential hepatoprotective effects against aflatoxins-induced liver damage and oxidative stress. They succeeded to restore the biochemical parameters and improve the histological and histochemical picture of the liver. This improvement was pronounced in the group received the combined treatment of WPC and KGE. It could be concluded that WPC can maximize its potential benefits by supplementation ginseng extract as a healthy ingredient and can be used in formulating the functional foods.   Whey protein is a potent ally to the general immune system. Supplementation whey protein with a combination of another source of antioxidant may be more effective than supplementation with single nutrient to strengthen the antioxidant defense.Ginseng is well known to have antioxidant activity. The aim of thisresearch was study the role of ginseng to support the antioxidant properties of whey protein and increase its benefits. The antioxidant and hepatoprotective effects of whey protein concentrate (WPC) and/or Korean ginseng extract (KGE) were evaluated in vitro in in vivo. In the in vitro study we tested five concentrations (e.g. 20, 40, 60, 80 and 100 mg/100 ml) of WPC and/or KGE for their antioxidant activity using ABTS and TBARS assays. In vivo study, male Sprague-Dawley rats were divided into eight groups including the control group, the group fed AFs-contaminated diet (2.5 mg/kg diet) and the groups treated with WPC (500 mg/kg b.w) and/or KGE (20 mg/kg b.w) with or without aflatoxins for 30 days. The results indicated that both WPC and KGE exhibit antioxidant activity in vitro and the combined treatment showed the potential effect. Both agents showed a potential hepatoprotective effects against aflatoxins-induced liver damage and oxidative stress. They succeeded to restore the biochemical parameters and improve the histological and histochemical picture of the liver. This improvement was pronounced in the group received the combined treatment of WPC and KGE. It could be concluded that WPC can maximize its potential benefits by supplementation ginseng extract as a healthy ingredient and can be used in formulating the functional foods.  }, keywords = {whey protein concentrate,ginseng, aflatoxin,Mycotoxins,antioxidants activity}, url = {https://jfds.journals.ekb.eg/article_82474.html}, eprint = {https://jfds.journals.ekb.eg/article_82474_3025ed1992a08bc2854d4f57cf165e51.pdf} }