@article { author = {Zayan, Abeer and El-Gharably, Alia and El-Bialy, Amany}, title = {EFFECT OF PARTIAL SUBSTITUTION OF SUPPLEMENTARY SKIM MILK POWDER WITH DEFATTED APRICOT KERNEL POWDER ON THE QUALITY OF ICE CREAM AND YOGHURT}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {9}, pages = {495-505}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82481}, abstract = {Defatted apricot kernel powder (dakP) was added as a supplementary protein source while making ice cream and yoghurt in different ratios ranging from 10-50% for ice cream and 10-40% for yoghurt to replace a part of added skim milk powder (SMP). Values of ice cream pH, specific gravity and weight per gallon increased by increasing amount of DAKP. Irrespective of the replacement level, higher protein stability was noticed. Supplementing with DAKP led to reduce the overrun of the resulting ice cream. However, the use of DAKP deteriorated the flavor more than body and texture and appearance of the resulting ice cream. Substitution of supplementary SMP by DAKP in ice cream could be recommended up to 30%. When supplementary SMP was replaced by DAKP in yoghurt manufacture, the average titratable acidity, total solids, total nitrogen, tyrosine, tryptophan and non-protein nitrogen contents of yoghurt were increased by increasing DAKP. Conversely, pH and acetaldehyde values  decreased with increasing of DAKP. Also, addition of DAKP led to a decrease in the counts of lactic acid bacteria and psychrotrophic bacteria in the resultant yoghurt when either fresh or after cold storage for 7 days. Substitution of supplementary SMP with DAKP in the manufacture of yoghurt could be recommended up to 20%.}, keywords = {Ice cream,yoghurt,apricot kernel,skim milk powder}, url = {https://jfds.journals.ekb.eg/article_82481.html}, eprint = {https://jfds.journals.ekb.eg/article_82481_02084867b9732cd3452852d7d3cd4043.pdf} } @article { author = {Nadir, A. and Abozeid, Wafaa and Bareh, G.}, title = {NEW INNOVATIVE PRODUCTS OF HUSK TOMATO FRUIT}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {9}, pages = {507-516}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82482}, abstract = {  Two different dried product samples (sheet, raisins) were produced from fresh husk tomato. Chemical analysis, minerals, Hunter color and volatile components were determined for both two dried samples. Results indicated a highly vit.C content(134.67mg/100g) in fresh fruit while in dried sample were (8.40mg/100g), maximum content of reducing sugars and fat in dried sheet sample (48.45 and 7.46 %) and high values of non-reducing sugars, total sugars, ash and fiber in raisins(31.14,71.81,7.95 and 20.04%)  accompanied with higher levels of calcium, magnesium, phosphorus, potassium and sodium. Drying process caused a reduction in lightness (L) values and increment in (a) values of redness and yellowness (b). Rehydration quality of raisins was improved and gave higher values of organoleptic characteristics than sheet samples. Methyl chavicol and cadinene (Gamma) were the two major volatile compounds found in fresh husk tomato fruits (54.1 and 14.75%). Many new volatile compounds were also found in the two dried products (sheet and raisins) where, Dill apiole compound was the main compound in sheet and raisins samples (64.1 and 66.6% ) and reached to 2/3 percent from all the other compounds. Keywords: Husk tomato – dried sheet –raisins– volatile compounds}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_82482.html}, eprint = {https://jfds.journals.ekb.eg/article_82482_88c2e488192ac654801a12d2ade184ef.pdf} } @article { author = {Altinawi, E. and Al-Ek, W. and Lawand, S. and Altaher, A.}, title = {THE EFFECTS OF ALLELIC VARIATION FOR GLUTENIN HMW-GS ON DOUGH QUALITY IN SOME BREAD WHEAT CULTIVARS}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {9}, pages = {517-529}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82485}, abstract = {The end-use quality of bread wheat is sensitive to cultivar (genotype) and the dominated extreme environmental conditions during the grain filling, as they effect on syntheses and accumulation of storage proteins (gliadin and glutenin) in grain. A field trials were carried out for three bread wheat cultivars (bohoth6, cham4 and cham6) at the four different environment zones in Syria for two seasons 2007 and 2008 to study the effects of the allelic variation in each studied cultivar (genotype) and effect of the dominant environmental conditions at each zone on gluten content and dough quality. Glutenin protein were analyzed by sodium dodecyl sulphate polyacrylamide gel electrophoresis SDS-PAGE that demonstrated presence some allelic variations and the absence (deletion) of some alleles at loci on the chromosomes. Three different allelic were identified at (Glu-A1 and Glu-B1) loci. The gluten content was the best in bohoth6, because there were no any allelic deletion at loci in comparison cham4 and cham6. So, the gluten content reduced when air temperature was raised above 30 ºC for long duration coincident with water deficit during the grains filling period. The gluten quality was analyzed by Farinograph test (development time, stability and mixing tolerance), this test confirmed that bohoth6 has the best allelic group for syntheses and accumulation of glutenin in grains. bohoth6 at zone2 and zone4 gave a dough strength ranging from the strongest in season 2007 to the medium grade in season 2008 as a result of effect the unusual extreme climatic conditions. The results indicated that bohoth6 was more tolerant to these extreme environmental conditions than cham4 and cham6.}, keywords = {Glutenin,SDS-PAGE,Gluten content,Bread wheat quality,Environmental conditions,Farinograph test and Dough quality}, url = {https://jfds.journals.ekb.eg/article_82485.html}, eprint = {https://jfds.journals.ekb.eg/article_82485_1283804316fcacfcdcf11c0728fca8ee.pdf} } @article { author = {Matter, Amal and Mahmoud, Samaa and Salem, Rabab}, title = {A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {9}, pages = {531-541}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82486}, abstract = {The present study proposed to produce a new pasteurized blended nectars from husk tomato (Physalis peruviana L.) and carrot (Daucus carota) juice in order to determine whether it could prefer to the consumer. Results showed that husk tomato juice contained high acidity,1.43% (pH, 3.79), high content of ascorbic acid (31.0 mg/100 ml )  and total sugars (6.41% ). Meanwhile, carrot juice contained high carotenoids content (6600µg/100ml ). so, attention was paid to make use of the valuable constituents and quality attributes of each variety by prepared blended nectars. Treatments comprised three pasteurized blended nectars representing (1:1), (1:2), and  (2:1) (w:w) from husk tomato and carrot juices respectively. It could be observed that, the addition of carrot juice to husk tomato juice improved taste and over all acceptability meanwhile the addition of husk tomato juice increased ascorbic acid, total acidity and total sugars compared to carrot juice alone. The storage at ambient temperature (25-30oC) of  pasteurized nectars for 3 months, decreases the total sugars, ascorbic acid as well as carotenoids. No microorganisms were detected in all samples during storage period. Highest organoleptic scores were recorded for nectars prepared from husk tomato and carrot juices in ratio (1:2) followed by nectars prepared in ratio (1:1) and (2:1) respectively.}, keywords = {Physalis peruviana,Carrot,natural juices,nectar,pasteurized}, url = {https://jfds.journals.ekb.eg/article_82486.html}, eprint = {https://jfds.journals.ekb.eg/article_82486_e382d896c31b6aa8ebf74550e469b955.pdf} } @article { author = {Nassib, T. and Abdel-Kader, Y. and Gomma, M. and El-Menawy, Reham}, title = {THE EFFECT OF SILAGE FEEDING ON THE PROPERTIES OF RAS CHEESE}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {9}, pages = {543-554}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82489}, abstract = {Two types of milk, namely milk from cow׳s fed on straw, hay and concentrate (control) and silage milk (from cows fed on silage) were used during this study. Silage milk was divided into three equal parts, The first (control) raw milk without potassium sorbate (A). The second part was heat treated to 630c for 30min., and cooled to 370C (B). 0.5% potasium sorbate were added to the third part (c). Normal milk was divided into 2 parts, unheated (D) and heated (E). The above 5 parts were individually processed into Ras cheese. Samples of green cheese were chemically, microbiologically and sensory evaluated throughout the ripening period, extended for 6months. Results showed that feeding cow's on silage raised the yield of Ras cheese from 9.23% to 11.65%, also silage heat treated milk resulted in higher yield than raw silage milk. The addition of 0.5% potasium sorbate decreased the acidity, SN and N.P.N of the matured cheese. Clostridia and Spore forming bacteria were higher in silage milk cheese, as compared with control milk. The addition of 0.5% potasium sorbate sharply decreased T.C, LAB, coliform, clostridia, spore forming and yeasts and moulds. Silage milk Ras cheese gained the highest scoring point, especially, raw milk cheese, the lowest was for potasium sorbate treatment.}, keywords = {Ras cheese,silage,Clostridium,potassium sorbate}, url = {https://jfds.journals.ekb.eg/article_82489.html}, eprint = {https://jfds.journals.ekb.eg/article_82489_5cc766bd5cd296aff5ea5bb54161449e.pdf} }