@article { author = {Riyad, Youssef and Elkholany, Ebtehal}, title = {Efficacy Bioactive Components of Lavender (Lavandula latifolia) Leaves as a Natural Antioxidant, Antibacterial, and its Uses as a Cake Preserving Agent}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {5}, pages = {113-120}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.95847}, abstract = {This search aimed to study the bioactive components of lavender leaves and using it to prolong the shelf life of the cake. Different preparations of the lavender leaves including the extraction of the essential oil, the water extract, and the dried powder were obtained. The chemical composition and total phenols and flavonoids of lavender leaves were determined. The antioxidants, antibacterial, and cytotoxic activities of lavender leaves essential oil were measured. Total phenols content in lavender leaves powder was higher than that of lavender leaves water extract (15.74 vs. 2.36 mg gallic acid equivalent /g). The lavender leaves essential oil exhibited the highest antioxidant activity (85.32%) followed by lavender leaves powder (76.71%) then lavender leaves water extract (27.38 %). Also, lavender leaves essential oil has activity against pathogenic bacteria like Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella typhi, also it has a strong antitumor activity against intestinal carcinoma cells line (Caco-2). The results of sensory evaluation showed that the best characteristics were obtained with using 600 ppm of essential oil, 10% of the water extract, or 7.5% of the leaves powder. In conclusion, it is possible to extend the shelf life of the cake to 28 days by addition of 10% of the lavender leaves water extract or 7.5% of lavender leaves powder to cake ingredients or to 4 months by addition of 600 ppm of lavender leaves essential oil compared to 7 days for control sample at room temperature and also with good sensory properties for the produced cake.}, keywords = {lavender,antitumor,Antibacterial,shelf life}, url = {https://jfds.journals.ekb.eg/article_95847.html}, eprint = {https://jfds.journals.ekb.eg/article_95847_46fa6bc5e8a3de33e0bff551e8f89669.pdf} } @article { author = {El-Zeini, Hoda and El-Abd, M. and Soryal, K. and Abo Hasiba, Shaimaa}, title = {A Comparison Between Goat and Human Milk in Infant Feeding}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {5}, pages = {121-125}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.102734}, abstract = {Goat milk is an ideal replacement for cow milk. Comparing goat milk with human milk was examined in order to evaluate its nutritional values with respect to infant feeding. It was observed that goat milk characterized with higher acidity, total solids, protein, fat, ash, energy value, and mineral contents, and lower lactose and pH than human milk. The nitrogen distribution presented Evident differences in the nitrogen distribution in two species, especially in the ratios of nitrogen distribution, such as NPN/TN, WN/TN, WPN/CN and CN/TN. The amino acid profile of the two proteins considerably varied. Generally, the amino acid pattern of goat milk proteins satisfactory balance of essential amino acids content for the infant diet. The composition of fats was well-differentiated, mainly as the content of medium-chain fatty acids, which were higher in the goat milk. Human milk, on the other hand, contained higher levels of the long chain fatty acids. It could also be concluded that goat milk could be considered as a good food of high nutritive value, but when using goat's milk to feed infants, it should be diluted to reduce the protein and mineral content, alter the milk protein ratio by increasing the whey protein, and to raise the Ca: P ratio from 1.2 to 2.0. It could also be added that carbohydrates, vegetable oils and vitamins are of importance, to ensure the goat's milk is a suitable for infants' consumption.}, keywords = {goat milk,Human milk,infant feeding,Chemical composition,minerals,nitrogen fraction,Amino acids,fatty acids}, url = {https://jfds.journals.ekb.eg/article_102734.html}, eprint = {https://jfds.journals.ekb.eg/article_102734_80f747af53b1c01e801c7380c2644828.pdf} } @article { author = {Atwaa, E. and Ramadan, Mahytab and Abd El-Sattar, E.}, title = {Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {5}, pages = {127-132}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.102741}, abstract = {Sweet red pepper is a natural source of phenol compounds and ascorbic acid that contributes to its high antioxidant potential. It could be used as a material to enrich different food systems such as soft and processed cheeses. The current study evaluates the effect of supplementation with 10% and 20% of sweet red pepper paste (SRPP) on the physicochemical, textural and sensory traits of spreadable processed cheese during storage at 7±1°C for three months. The addition of SRPP increased the total solids, fiber, protein, ash, fat, pH, potassium, and total phenolic contents of spreadable processed cheese, as compared with the control. Besides, the firmness, chewiness, and springiness of processed cheese supplemented with SRPP were lower than the control. Sensory evaluation scores revealed that the panelists accepted processed cheeses containing SRPP with slight differences scores between all treatments and control. The addition of SRPP in preparation of spreadable processed cheese could be recommended to produce an acceptable product with high nutritional and health properties containing antioxidants and dietary fiber.}, keywords = {Phenolic compounds,sweet red pepper,Dairy products,spreadable processed cheese,natural antioxidant}, url = {https://jfds.journals.ekb.eg/article_102741.html}, eprint = {https://jfds.journals.ekb.eg/article_102741_19baccf98d21dcf95ae7083a28bd6714.pdf} } @article { author = {Abdelsalam, Rokaia and Abdel-Hameed, Sanaa and Mohamed, Asmaa and Mohamed, H.}, title = {Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {5}, pages = {133-139}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.102743}, abstract = {Peaches are climacteric stone fruits and they establish an interesting alternative as a minimally processed (MP) product due to their characteristics like flavor, color, smell, and also because of its handling resistance. However, they have a short shelf life after a fresh cut due to enzymatic browning as well as the stone cavity collapse. The present investigation aimed to determine the combined effect of blanching, osmotic dehydration and preservatives on the quality and stability of minimally processed refrigerated (MPR) peaches. Fruits were cut into halves and subjected to osmotic dehydration using sucrose solution (40%) at ambient temperature (25-30oC) for 4 hours. The pH of the syrup was adjusted with citric acid to 3.60. Potassium sorbate (0.75%), sodium bisulphite (0.45%) and ascorbic acid (0.50%) were then added to the syrup. Afterward, peaches were drained, packed under vacuum and stored at 4±1oC. Physicochemical analysis (total soluble solids, pH, total acidity, color parameters total, phenols, total sugars, and ascorbic acid) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. During 60 days of storage, a decrease in pH, ascorbic acid (mg/100g), color (L* value) and sensory characteristics were observed. From the results obtained it was revealed that the MPR peach-halves showed good overall acceptability up to 30 days of storage at refrigerated temperature (4±1oC).}, keywords = {Fruit processing,peach quality,hurdle technology,osmotic dehydration}, url = {https://jfds.journals.ekb.eg/article_102743.html}, eprint = {https://jfds.journals.ekb.eg/article_102743_3d2f2005c38b1a2182030c3819b8ac93.pdf} } @article { author = {Bedier, Doaa and Salem, Rabab and Almashad, Aliaa and Barakat, Ekram}, title = {Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {5}, pages = {141-146}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.106997}, abstract = {This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, crude fat, ash and fiber contents than wheat flour. Black rice contained the highest values of vitamins B complex group content. From the obtainedresults, BR could be considered as a good source of anthocyanin and antioxidant activity. The quality of noodles prepared with wheat flour supplemented with black rice flour was investigated. The protein, fat and ash of noodles increased as the amount of black rice flour increased. Sensory evaluation of noodles showed that supplemented of 5 and 10% black rice flour had the best overall preference compared with 15 and 20%.  Generally, black rice has been added to noodles in place of wheat flour to obtain healthier trends.}, keywords = {Black rice,Antioxidant activity,anthocyanin and instant noodles}, url = {https://jfds.journals.ekb.eg/article_106997.html}, eprint = {https://jfds.journals.ekb.eg/article_106997_1c1bfbb034117b5dacc3965a35442e8a.pdf} }