@article { author = {Ateteallah, H. and Abd-Alla, A. and Ateteallah, A. and Hassan, Noha}, title = {Physicochemical and Sensory Properties of Low-Fat Ice Cream Made with Inulin and Maltodextrin as Fat Replacers. الخواص الفيزيائية والکيميائية والحسية للمثلجات القشدية منخفضة الدهن المصنعة من الإنيولين والمالتودکسترين کبدائل للدهن}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {6}, pages = {151-156}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.106364}, abstract = {This study was performed to formulate and evaluate a low-fat, reduced-calories soft serve ice cream using inulin or maltodextrin as a fat replacer. Six batches of ice cream mixes with different fat content (2, 4, and 6%) was prepared by partial replacement of milk fat with either inulin or maltodextrin at levels of 2, 4, and 6% (w/w). A control batch was made with 8% milk fat without adding any fat alternatives. The chemical composition and physicochemical properties of ice cream mixes were determined. A sensory evaluation was also performed on the final products initially and monthly during storage at -18°C for two months. The results indicated that the use of either maltodextrin or inulin as a fat replacer in `low-fat reduced-calorie ice cream formulations can improve the properties of these products. However, the type and level of fat replacer used affects differently on various physical properties such as density and viscosity. It has been also concluded that it was possible to formulate a low-fat, reduced-calorie ice cream with a healthier effect by adding inulin as a healthier fat replacer, alternative to maltodextrin. Good product was obtained with nutritional, technological, and sensory acceptance.}, keywords = {inulin,maltodextrin,Ice cream}, url = {https://jfds.journals.ekb.eg/article_106364.html}, eprint = {https://jfds.journals.ekb.eg/article_106364_f64725e61e059183671999e2c0c9cf3c.pdf} } @article { author = {Abdelsalam, Rokaia and Bikheet, Maha and Zahran, A.}, title = {Functional Properties and Acceptability of Ice Soy Milk Fortified with Papaya or Kiwiالخصائص الوظيفية ودرجه التقبل لمثلج لبن فول الصويا المدعم بالکيوى او الباباظ}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {6}, pages = {157-164}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.106368}, abstract = {Lactose-free products are still not suitable for people who suffer from food allergy. Therefore, the present investigation was carried out to enhance the functional properties of ice soy milk fortified with different percentage of fresh kiwi (FK) and papaya (FP) at  (5%, 10% and 15%) as well as a powder (KP and PP) at 0.5%, 1% and 1.5%. Fortifications led to an increment of the total flavonoids content to 40% with FP and 69% with FK, total phenols (20% and 35%) and tannins (36% and 60%) in FK and FP ice soy milk compared to control, respectively. Using citric acid before drying led to a loss of total phenols, flavonoids and tannins content by only 13%, 16% and 27%, respectively. Carotenoids were found to be at the highest level in ice soy milk with 15%FP in comparison to PP1.5% and FK15%. On the other hand, incorporation of kiwi or papaya powder causes decrements in overrun value. Ice soy milks were considered microbiologically safe. A high positive significant correlations were observed between ice soy milk bioactive components and DPPH, TP(r=0.638,P<0.01), tannins(r=0.673,P<0.01) and TF(r=0.727,P<0.01), as well as it had a negative significant correlation with NEB(r=-0.823,P<0.01) and yellow flavonoid(r=-0.829,P<0.01). The ‘b’ value was increment with increased percentage of fresh fruits and had a significant strong correlation with carotenoids(r=0.943,P<0.01), TP(r=0.871,P<0.01) and tannin(r=0.818,P<0.01). Ice soy milk produced with FK 15% as well as FP 10% could be used as a healthy acceptable frozen product especially people who suffer from lactose intolerance and food allergy syndromes.}, keywords = {ice soy milk,Functional properties,bioactive components,DPPH,lactose intolerance,Food allergy}, url = {https://jfds.journals.ekb.eg/article_106368.html}, eprint = {https://jfds.journals.ekb.eg/article_106368_3a5beda5e05ff7058d03bf68334c24e2.pdf} } @article { author = {Z. El-deen, Azza and Abd El-Rahim, A. and El-Gazzar, F. and Ossman, Dina and Mahmoud, Ghada}, title = {Chemical and Microbiological Qualities of Certain Local Dairy Products in Assiut City تقييم الجودة الکيميائية والميکروبيولوجية لبعض منتجات الألبان بمدينة أسيوط.}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {6}, pages = {165-169}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.106386}, abstract = {Thirty samples (10 raw milk, 10 yoghurt and 10 cheeses) were randomly collected from local markets in Assiut city. All samples were chemically analyzed for acidity, fat, total nitrogen, soluble nitrogen, salt and ash contents, microbiologically for total counts of bacteria, molds & yeasts and for the incidence of coliform bacteria. The obtained results were (0.13-0.20), (0.63 – 0.81) and (0.27-0.97) for  titratable acidity, (3- 7.3), (3.0-4.7) and (1.00- 35.00) for fat contents, (0.47-0.60–), (0.70-0.83)  and (2.05-3.7)  for total nitrogen (TN%), (0.28-0.45), (0.011-0.029  ) and(  0.014-1.33   ) for soluble nitrogen ( SN%) , ( 0.17-0.29), ( 0.16- 0.31) and (2.34 – 9.56) for salt contents and  ( 0.40 -1.05) , ( 0.70 – 0.89) and ( 2.5 – 7.52)  for ash contents  of liquid raw milk, yoghurt and cheese samples respectively. microbiological analysis the total bacterial counts (TBC) were  (2.25×105 -  5.25× 107), (4.9 ×105 -  7.25× 107) and ( 4.1 ×105 -  18.75× 107),  molds & yeasts ( 1×102 - 45×102 ),( 1×102 - 40×102 )and  ( 1×102- 17×102 )   for liquid raw milk, yoghurt and cheese samples respectively. The results also showed that,  most of the investigated samples were free from coliform bacteria except for raw milk.  }, keywords = {Milk,white soft cheese,Roquefort cheese,Ras cheese}, url = {https://jfds.journals.ekb.eg/article_106386.html}, eprint = {https://jfds.journals.ekb.eg/article_106386_e3ce86cc9159d218400ec9271d084655.pdf} } @article { author = {M. El-Aidie, Safaa and Hatem, H. and Ewis, Amal and M. El-Nimer, Amal}, title = {Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L. (Custard apple ) Fruit إنتاج مشروب شرش حيوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {6}, pages = {171-177}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.106390}, abstract = {Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight ) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during cold storage. Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A) were decreased, compared to control treatment. The pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & C were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The  probiotic strain  was still viable, in all treatments, with counts more than 106cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments, during storage. Control treatment was less acceptable, at the 21 days  of storage as a result of growing yeast & molds with counts reached to 30×102 cfu/ml.The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of  storage . }, keywords = {beverage,Custard apple,probiotic bacteria,Lactobacillus casei}, url = {https://jfds.journals.ekb.eg/article_106390.html}, eprint = {https://jfds.journals.ekb.eg/article_106390_84107185c0ae30b9ccf7bcda3da904dd.pdf} } @article { author = {Abd El-Wahed, E. and Osman, A.}, title = {Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورينجا لإنتاج الجبن الأبيض الطري الوظيفي}, journal = {Journal of Food and Dairy Sciences}, volume = {11}, number = {6}, pages = {179-186}, year = {2020}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2020.106394}, abstract = {The present study was carried out to determine the vital compound in the alcoholic Moringa peregrina leaves extract (MPLEE) and estimate the effect of that extract on the oxidative stability, chemical composition, microbiological and sensory properties of UF-soft cheese made with MPLEE at different concentrations (10, 20 and 50 mg/ml) compared to control cheese and cheese contained 0.02% of butylated hydroxy anisole (BHA). The results showed that the yield of extract was 35% of dry weight of Moringa peregrina leaves, Total phenolics (116.6 mg chlorogenic acid equivalents (CAE)/g extract) and total flavonoids (45.2 quercetin equivalents (QE)/g extract). The main components for Moringa peregrina were rutin, narengin, rosmarinic and hisperdin (17412, 1328, 1047and 984.90 mg/L, respectively). The concentration of the sample that scavenges 50% of the DPPH radicals (SC50) of MPLEE was recorded 500 µg mL-1. Resultant cheeses were stored in brine solution 6% at 5±2°C up to 90 days. Results showed that, addition of MPLEE had increasing significant effect (P≤0.05) on fat/DM%, total protein/DM%, soluble nitrogen (SN/TN%), non-protein nitrogen (NPN/TN%), salt in moisture% and total volatile fatty acids (TVFAs). On the other hand, titratable acidity was decreased with addition of the ethanolic extract compared to control. Cheese containing MPLEE showed the highest oxidative stability. Also, the extract reduced the total bacterial count in the treated cheese than the control. However, yeast and mould counts showed opposite trend and they were not detected in all treated samples up to 60 days of storage. Also, results showed that, cheese samples containing MPLEE (10, 20 and 50 mg/ml) showed better organoleptic characteristics than other treatments. It could be recommended to use this extract at level of 20 mg/ml as a useful additive to improve the microbiological quality and shelf life of the product }, keywords = {Moringa peregrina,antimicrobial activity,Natural antioxidants,UF-white soft cheese}, url = {https://jfds.journals.ekb.eg/article_106394.html}, eprint = {https://jfds.journals.ekb.eg/article_106394_5009af720d8f21299548e7ca4dbc4bb6.pdf} }