@article { author = {Aziz, Asmaa and Aboeleinen, Karima}, title = {USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {10}, pages = {555-565}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82490}, abstract = {Nutraceutical fermented milk product rich in polyunsaturated fatty acids and antioxidants was produced from buffaloes milk with  S. thermophilus  , Lb. gasseri or Lb. rhamnosus and sesame seeds. Treatments were made as follows: S. thermophilus and  Lb. gasseri  ;  S. thermophilus and Lb. rhamnousus  ; S. thermophilus  ;  Lb. gasseri and 2% sesame ;  S. thermophilus ; Lb. gasseri and  4% sesame seeds ; S. thermophilus ;  Lb. rhamnousus and 2% sesame seeds and S. thermophilus ; Lb. rhamnousus and 4% sesame seeds. Chemical, microbiological and organoleptic properties were determined in fresh product and throughout 15 days of storage at 6 °C. The addition of sesame increased T.A, protein, fat, amino acids  especially some essential amino acids and polyunsaturated fatty acids specially omega fatty acids. Streptococci and lactobbacili counts  increased markedly by adding sesame. Mould and Yeast and enterobacteriaceae were not detected throughout 15 days of storage. Use of 2% sesame in the presence of both  starter mixtures gave the best sensory scores. Therefore we recommend to use sesame in the production of fermented milk to produce a nutraceutical fermented product rich in omega fatty acids and some other prebiotics e.g.sesamine.}, keywords = {Nutraceutical fermented milk,Lb. gasseri,Lb. rhamnosus,Sesame seeds,Polyunsaturated fatty acids}, url = {https://jfds.journals.ekb.eg/article_82490.html}, eprint = {https://jfds.journals.ekb.eg/article_82490_a339abe79ccac68c860d9769e00e6c60.pdf} } @article { author = {Metry, Wedad}, title = {PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {10}, pages = {567-580}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82492}, abstract = {         This study was designed to investigate the effect of adding different levels of aqueous artichoke extract (AAE) to cheese retentate either as a rennet substitute or functional food on the properties of soft cheese during storage at 5 ± 1o C / 4 weeks. AAE was added at ratios 0.0, 0.5, 1.0, 1.5 and 2 ml / 100 gm retentate which represents 0.0, 25, 50, 75 and 100 % replacement of chymosin, respectively. Resultant cheeses were analyzed when fresh, 2 and 4 weeks for some chemical, microbiological, rheological and organoleptic properties of cheese during storage, and phenol content and coagulation time of retentate were also measured. No significant differences in the protein and fat contents of cheese samples were detected, but the total solids were slightly higher for control than other treatments. Both titratable acidity and water soluble nitrogen and syneresis of all samples were increased during storage period. Electrophoresis patterns illustrated that; artichoke aspartic proteinase exhibited a lower degree of protein degradation than the calf rennet. Cheese samples containing AAE had higher concentrations of total phenol and total carbohydrate content than the control. No coliform was detected in the cheeses and total viable counts of microorganisms  increased throughout storage periods. The average sensory property scores of all cheese samples were very close. All treatments had very good texture, over all acceptability, and as expected, storage time had a negative effect on total sensory scores and microbiological quality of the examined cheeses}, keywords = {Artichoke extract,phenol content,electrophoresis patterns,microbiological and organoleptic properties}, url = {https://jfds.journals.ekb.eg/article_82492.html}, eprint = {https://jfds.journals.ekb.eg/article_82492_93954309ebd454530f0b5008e4b8fd4f.pdf} } @article { author = {Sharaf, M.}, title = {QUALITY CHARACTERISTICS OF NOVEL DEHYDRATES FRUIT SHEETS.}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {10}, pages = {581-593}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82493}, abstract = {New different products from cantaloupe, peach and apricot either alone or blends of them with different ratio were prepared and dehydrated in sheet form. The effect  of dehydration and storage for 9 months at ambient temperature, on chemical, microbiological and sensory characteristics were evaluated. The results showed that, dehydration process caused to increase of reducing sugars and acidity while total sugars, non reducing sugars, protein, ascorbic acid and carotenoids were decreased. Ether extract, ash and fiber contents were not changed. During storage, the moisture content, acidity and reducing sugars were increased gradually but other tested compounds were negligibly affected. For mineral contents, the cantaloupe sheet had the highest Na, K, Mg and Zn contents while apricot sheet had the highest for Ca and Fe content, while the highest P content was obtained by peach sheet. The total bacterial count (TBC) decreased gradually during storage and all samples were freedom from mold and yeast growth after drying and storage. For sensory evaluation, all samples were accepted by the panelists after 9 months of storage. Generally, blending cantaloupe with apricot or peach improving the sensory parameters for produced sheets.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_82493.html}, eprint = {https://jfds.journals.ekb.eg/article_82493_fd507a7b3f6399dcb4f7a5cfb5f2f088.pdf} } @article { author = {Romeih, E. and Hamad, E.}, title = {INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {10}, pages = {595-607}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82495}, abstract = {Recently, a focus on the utilization of whey proteins (WP) has been extensively investigated due to their nutritional value and their potential to enhance functional characteristics of the dairy product. The effect of microbial transglutaminase (TG) on the characteristics of skim-milk prepared with the addition of WP products (α-lactalbumin, β-lactoglobulin and whey protein isolate (WPI)) was studied. For comparison, full-fat and skim-milk gels without addition of TG were also examined. The results show that TG significantly (P<0.05) increased the yield values and decreased curd firmness obtained by formagraph, compared to skim-milk gel without TG. Furthermore, addition of WP enhanced the reactivity of TG as indicated by the extended rennet coagulation time and the further less firmness of the curd. This result was confirmed by the appearance of new high molecular weight protein polymers bands in SDS-PAGE, particularly, within WPI and β-lactoglobulin treatments. The highest curd yield was obtained when WPI was added (an increase of ~50 %, compared with the TG-treated skim-milk), while the α-lactalbumin addition exhibited the least reactivity with TG on coagulation properties. Also, scanning electron microscope (SEM) analysis approved the same trend of the results represented in the more dense structure accompanied by finely dispersed clusters of WP strands attached to protein matrices with particular intense in WPI and β-lactoglobulin treatments. In conclusion, the cross-linking by TG with the addition of whey proteins intensely altered the functional properties of the resulting milk coagulum. This novel functionality of the milk coagulation network offers interesting possibilities for enhancing dairy products by adding whey proteins before treating milk with TG.}, keywords = {transglutaminase,Cross-linking,Whey proteins,Microstructure,formagraph}, url = {https://jfds.journals.ekb.eg/article_82495.html}, eprint = {https://jfds.journals.ekb.eg/article_82495_1010fea2a1c7682e036bd52da33d825e.pdf} } @article { author = {Mahmoud, M.}, title = {EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS}, journal = {Journal of Food and Dairy Sciences}, volume = {1}, number = {10}, pages = {609-629}, year = {2010}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2010.82496}, abstract = {Interest in vegetarian diets is growing due to their healthy benefits. In this study, twelve vegetarian diets were formulated from different vegetables such as cauliflower, green pea, green bean and green squash with different protein sources such as faba bean, chickpea and soybean flour as well as some other fixed ingredients. The twelve vegetarian diets which performed as ready-to-use and ready-to-eat were analyzed for their proximate composition, caloric value, minerals content, vitamins, phyto-pigments and antioxidant activity. In addition, the microbiological attributes such as total viable count, coliform group, Escherichia coli and molds and yeasts were enumerated. Moreover, all vegetarian diets were subjected to sensory evaluation using 7-hedonic scale toward (appearance, texture, taste, odor, juiciness, and overall acceptability) with 40 panelists. Results of composite analysis indicated 67.52 to 73.54, 29.82 to 35.88, 2.63 to 3.29, 5.91 to 8.26, 7.06 to 13.64 and 40.46 to 54.12% for moisture, crude protein, lipids, ash, crude fiber and carbohydrates contents in fresh diets, respectively. After frying, moisture ranged from 42.56 to 54.23% and lipids ranged from 19.72 to 26.76%. Accordingly, crude protein, ash, crude fiber and carbohydrates contents ranged from 18.60 to 25.62, 4.97 to 7.27, 5.86 to 12.86 and 33.57 to 49.28%, respectively. All formulated vegetarian diets were rich in the minerals content. Significant differences (P<0.05) were found between macro- and micro-nutrients content of both fresh and fried vegetarian diets. All fresh formulas exhibit appropriate content of vitamin C, chlorophyll a, b and carotenoids which basically depends on the ingredients. Frying process dramatically influenced vitamin C, chlorophyll a, b and carotenoids contents. The lost were 91.02, 79.84, 55.79 and 15.14%, respectively. Significant differences (P<0.05) were found in total phenolic compounds content and the antioxidant activity among the most prepared formulas in either fresh or fried vegetarian diets. In addition, the highly consumer acceptability of prepared vegetarian diets confirmed that chickpea formulas were best prepared vegetarian diets. Significant differences (P<0.05) in the overall acceptability mean value were found between chickpeas formulas and other formulas. The total viable count of fried diets was very low comparing to the fresh formulas. Whereas no coliform groups, Escherichia coli and molds and yeasts have been detected. Finally, the possibility of producing healthy vegetarian diet formulas using common vegetable kinds and protein sources could provide promising approach for improving the traditional meals and human health.}, keywords = {Vegetarian diet,vegetables,proximate composition,Sensory evaluation,Carotenoids,Antioxidant activity}, url = {https://jfds.journals.ekb.eg/article_82496.html}, eprint = {https://jfds.journals.ekb.eg/article_82496_8796ee01de32a46ff00b72e6068a3287.pdf} }