@article { author = {El-Reffaei, W. and Mahfouz, Sanaa and Masoud, M. and Nada, Shereen}, title = {NUTRITIONAL AND FUNCTIONAL PROPERTIES OF JOJOBA, HIBISCUS AND PUMPKIN SEED KERNAL FLOURS}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5083-5101}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124896}, abstract = {     The, present study was carried out to maximizing the available and valuable sources of proteins of the agriculture plant`s waste and industry duties . So this research focusing on the nutritional and functional properties of defatted hibiscus, jojoba and pumpkin seeds flour. Analysis were carried out on defatted seeds, to determine proximate chemical composition , such as crude protein , ether extract, ash, crude fiber, amino acids and carbohydrate content.The latter was calculated by difference. Protein content ranged of 23.4, 28.0 and 53.5 % of dry mater base (DM) of jojoba seeds flour (JF),  hibiscus seeds flour (HF), and pumpkin seeds flours (PF) respectively. In addition, fat content ranged from 13.9 % to 33.8 % of HF and PF, respectively, while the highest fat content 54.9% obtained from JF. Antinutritional compounds, such as phytates detected in all flours, ranged from 0.23 to 0.5 g/100g DM. Functional properties of all flours were assessed, such as  water absorption index (WAI), water soluble index(WSI),  acid number (pH), foam capacity (FC) and foam stability (FS). All flours were excellent in their functional properties except FC and FS of PF was inferior good.  Amino acids compositions of these flours were also determined. The protein of these flour had abundant amount of total essential amino acids and higher than recommended by FAO/ WHO (1973). This research classified the amino acids of all seeds flour into groups to identify the flour potential for food supplementation in bakery and meat processed formulation. The nutritional value of the protein and its quality methods based on in vitro (chemical) and animal bioassays in vivo for assessment of protein quality have been developed by predicting protein quality depending on the determination of amino acids and calculated chemical scores, essential amino acid index (EAAI), amino acid / essential amino acids ( A/E ) ratio, amino acids score (AAS), estimated biological (BV) and calculated protein efficiency ratio ( PER ). An in vivo of protein quality depending on biological assessment using rats which depending on true digestibility percentage (TD), BV and net protein utilization (NPU) were investigated. By comparison, between their chemical estimation and bioassay, it's clearly view that, both of HF and PF had good quality protein; as expressed by their high TD, BV and NPU when compared to poorly JF. Both of these flours were significantly a quite similar to standard protein of casein. Meanwhile, jojoba flour had a considerable amount of antinutritional factors of simmondsin, which act as satiety inducers and impede bioavailability of protein. All of these nutritional values of the different flours HF and PF concluded those have an excellent protein and nourished sources. These flours could be potentially added to food system, such as bakery products, complementary foods and meat products, moreover JF have been promising not only their nutritive value but also for their responsibility to diminish satiety and reducing food intake for dietetic persons.}, keywords = {amino acid,antinutritional,A/E ratio,BV,Chemical composition,chemical scores,EAAI,EAAS,Functional properties,flour,Hibiscus,food supplementation,Jojoba,PER,phytates,Protein quality,Pumpkin,Nutritional Value,seeds,simmondsin}, url = {https://jfds.journals.ekb.eg/article_124896.html}, eprint = {https://jfds.journals.ekb.eg/article_124896_b3d7240e41836dcfcfcf4c2567f30be9.pdf} } @article { author = {Mahmoud, Maha and Nematalla, Kh. and Saleh, M. and Gaafar, A.}, title = {VARIOUS COMBINATIONS OF ANTIOXIDANT SOURCES AND CHOLESTEROLEMIA IN RATS}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5103-5114}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124898}, abstract = {Low thermal processed semimodified foods (SMF) are of great nutritional and healthful sources for antioxidants (AO). To test this qualification, SMF has to be examined facing an upnormal or over optimal cholesterol challenge. A number of 60 aged rats have been grouped to fulfill this estimation. The ten animal groups were arranged to test a sort of building up multi various combination of antioxidant sources. The results showed that rats make an increment in final body weight during 45 days at that age according to dietary pattern used. Dietary intervention concurrently appeared with fat challenge. The best food ingredient intervention in controlling FBW was accomplished by SSFTl followed by SSFTh. Moreover, more positive changes in serum total cholesterol level were achieved at the end of trail for SSFC and SSFTh followed by SSFTl. Blood cholesterol reduction by either S, SS or SSF may in part due to higher plant protein content with high-quality amino acids. The total cholesterol level was decreased with supplementation of vitamin E and C, the food formulas mentioned before most probably have more vitamin C than the others. All treatment groups showed significant reduction in triglycerides levels through that period relative to the positive control. The parsley food fragment is devoted as the most effective potential agent against cholesterolemia followed in this concern with tomatos. Dietary protein level has also been shown to influence lipid metabolism. In brief, according to data, SS can be considered a good food fragment in HDL-C dietary therapy that may further improved by parsley, flaxseed and tomato addition. Lastly, the strongest action against  elevation of glucose in blood was recorded for SSF group followed by SSFTh group, assuming a powerful action in this concern to the combinations of soybean, sunflower and flaxseed in the presence of tomato. It is, to be always in mind that, lipidemia in most cases conjugates several degenerative diseases especially glycemia.}, keywords = {Semimodified foods,Antioxidant sources,Lipoproteins,Cholesterolemia,Glycemia}, url = {https://jfds.journals.ekb.eg/article_124898.html}, eprint = {https://jfds.journals.ekb.eg/article_124898_31fbcd3c6bf688574a291ca194f14240.pdf} } @article { author = {Badaweya, Hamza and Hassanin, Naglaa and Abdel Fatah, Amany and Saleh, M.}, title = {BIOLOGICAL EVALUATION FOR DATE IN WEANING RATS DIET}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5115-5122}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124899}, abstract = {Weaning is an important nutritional milestone with implications for present and future health. Advice on good weaning practice should be a priority and can help avoid several nutritional problems later on. Optimal timing for the introduction of complementary foods will depend on the infant's physiological and developmental status. Small, frequent meals of easily digestible, smooth, semisolid nutrient- and energy-dense complementary foods should initially be offered while gradually increasing variety in both the type and texture of food. Protein and carbohydrate intake should increase with the infant's age while preference should be given to foods rich in micronutrients. Therefore, the nutritional biochemistry of date diet for weaning rats was investigated, in order to design a more effective program for improved child health and nutrition. This was based on gain body weight (GBW), organ weight, blood cell count and their fractions besides the liver and kidney histology. It seems that the combination of date, sweet potatoes, plant protein formula of antioxidants (ACES) in the presence of proposed additives used (AD) is the best complimentary food to be taken beside the prestfeeding. For simple biological evaluation of the data received in the present study, ranking numbers that proposed for WBC, RBC, Liver histology and kidney histology, were collectively calculated to get the net figures of roughly biological assessment. The results that propounding group 6 formula as the best over all profound group 3 as the worst. It is important to recognize in this study that BW evaluation is not the most reasonable way of assessment, hence, in terms of some biological facts such as blood cell profile and organ tissues pictures, the control is not heather one. However advice on good weaning practice should be a priority and can help avoid several nutritional problems later on, such as excessively faddy eating, faltering growth, constipation, iron deficiency anaemia and obesity. The untimely and inappropriate introduction of complementary foods, similar to that of G6, is shown to be risk factors for both under- and over-nutrition with resultant under- or overweight, stunting and micronutrient deficiencies. Optimal timing for the introduction of complementary foods will depend on the infant's physiological and developmental status.}, keywords = {Weaning period,Semisolid dates,aneamia,immunity}, url = {https://jfds.journals.ekb.eg/article_124899.html}, eprint = {https://jfds.journals.ekb.eg/article_124899_86972d24ca6509405111bcc1a94b960d.pdf} } @article { author = {Osheba, A. and Farag, Manar and Khazbak, Afaf}, title = {PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5123-5139}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124900}, abstract = {The objective of this study was processing reduced fat sausage by using one fat mimic like chitin at different levels (5, 7.5 and 10 %), reduced fat sausage without chitin (control) and high fat sausage (control). Chemical composition, physical and sensory properties of uncooked and cooked sausage treatments were evaluated. Also, biological and biochemical changes were examined in rats fed on high and reduced fat sausage treatments. Results indicated that, decreasing fat content in sausage treatments led to significant decrease of sensory properties. Meanwhile, addition of chitin with 5 and 7.5 % to reduced fat sausage treatments led to improve their sensory properties. Values of sensory properties decreased with increase in the level of chitin in the sausage. Generally the highest overall acceptability was recorded for high fat sausage control followed by reduced fat sausage prepared with 5 % chitin with nonsignificant differences between them. Also, decreasing fat content increased cooking loss due to the high water content of RF sausages besides decreasing water holding capacity and plasticity. On the other hand, addition of chitin with 5 and 7.5 % reduced cooking loss and increased each of water holding capacity, plasticity. Results of biological evaluation indicated that, rats fed on diet contained high fat sausage had the highest value of liver enzymes activity (GOT and GPT), triglycerides, total lipid, total cholesterol, LDL- cholesterol and VLDL-cholesterol beside being the lowest of the HDL- cholesterol value. Meanwhile, rats groups which fed on diets contained reduced fat sausage prepared with 5 and 7.5 % chitin had the lower values of previous parameters except being higher at of HDL- Cholesterol when compared with rats group fed on reduced fat sausage (control) without chitin addition.  }, keywords = {}, url = {https://jfds.journals.ekb.eg/article_124900.html}, eprint = {https://jfds.journals.ekb.eg/article_124900_2ac45d486279d80f2719d822a6ff92e9.pdf} } @article { author = {El-Shazly, A. and Ammar, El-Tahra and Ismail, M. and Eid, M.}, title = {EFFECT OF COLD STORAGE AND MIXING VARIOUS LACTATIONS OF BUFFALOE'S AND COW’S MILK ON SOME PROPERTIES OF YOGHURT}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5141-5151}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124906}, abstract = {In this study yoghurt was made from cold stored buffaloe's or cow's milk for 24 or 48 hours. Also, the effect of addition of morning and evening milk to refrigerated stored milk on some properties of yoghurt was studied.         Results showed that yoghurt made from buffaloe's milk possessed higher acidity, TS, fat, ash and TN while had lower WSN, WSN/TN, NPN, NPN/TN and TVFA values than those of made from cow's milk. Blending various lactations milks with cold stored milk raised the acidity and TVFA values and lowered the pH values of the resultant yoghurt and had no clear effect on TS, fat, ash, TN, TN/DM, WSN, WSN/TN, NPN and NPN/TN. Refrigerated storage of buffaloe's or cow's milk increased the acidity and TVFA values of yoghurt and had no clear effect on TS, fat, ash, TN, TN/DM, WSN, WSN/TN, NPN and NPN/TN. Yoghurt made from buffaloe's milk contained higher numbers of total viable bacterial count (TVBC), lactic acid (LAB), psychrophilic bacteria, proteolytic, lipolytic, colifom, sporoformers, moulds and yeast. Mixing evening and morning milk with cold stored milk or cooling milk for 24 or 48 hours increased the mentioned microbial groups numbers of yoghurt. Yoghurt prepared from buffaloe's milk had higher score point than that of cow's milk. Adding various lactations buffaloe's or cow's milk to refrigerated stored milk and storing milk at 4°C for 24 and 48 hours had no clear effect on sensory evaluation of yoghurt.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_124906.html}, eprint = {https://jfds.journals.ekb.eg/article_124906_0c9273b27c7e10ff59220bbf0ccd4332.pdf} } @article { author = {El-Sharoud, W. and Ayad, K.}, title = {TECHNOLOGICAL CHARACTERISTICS AND ANTIBACTERIAL ACTIVITIES OF Lactococcus lactis subsp. Lactis ISOLATES RECOVERED FROM LABAN RAYEB AND KARIESH CHEESE}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5153-5161}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124908}, abstract = {Lactococcus lactis subsp. lactis is widely used as a starter in the preparation of fermented dairy products. Extensive amounts of commercial starters containing this organism are annually imported from Western countries, which represents a burden on the national dairy industries and retards its development. This study aimed to isolate the organism from Laban Rayeb and Kariesh cheese, which are locally available traditional fermented dairy products that contain diverse bacterial floras. The study also considered characterizing the technological characteristics and antibacterial activities of the resultant isolates. Thirty Lactococcus spp isolates could be recovered from 68 samples of Laban Rayeb and Kariesh cheese and identified as Lac. lactis subsp. lactis. Three isolates of the same organism were also recovered from commercial starters and compared with those cultured from Laban Rayeb and Kariesh cheese. The total of the 33 isolates were assessed for their technological characteristics and antibacterial activities. Results showed that there were isolates of Lac. lactis subsp. lactis recovered  from Laban Rayeb and Karieshcheesethat produced titratable acidity and expressed proteolytic activities significantly higher (P<0.05) than isolates obtained from commercial starters. Some of the isolates were also able to produce exopolysaccharides, but produced less acidity. The isolates were further found to show antibacterial activities against Staphylococcus aureus and Salmonella ser. Typhimurium. Together, these results show that it is possible to select isolates of Lac. lactis subsp. lactis recovered from Laban Rayeb and Kariesh cheese and use them in the preparation of dairy products instead of imported starter cultures.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_124908.html}, eprint = {https://jfds.journals.ekb.eg/article_124908_8ad59d281c2718b5b7fdeae3e54e1363.pdf} } @article { author = {El-Shibiny, Safinaz and Shenana, M. and Assem, Faiza and El-Nagar, G. and Abdou, Sania}, title = {OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDED WHEY PROTEINS/ CARRAGEENAN PARTICULATE}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5163-5172}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124910}, abstract = {The effect of added whey proteins/carrageenan particulate on the oxidative stability of processed cheese spreads was investigated.  Processed cheese spreads (low fat, half fat and full fat) containing different levels of whey ptoteins/carrageenan particulate, (0, 2, 4 and 6%) were prepared.  Spreads from different treatments were analysed for gross composition (TS, fat, TN and SN, lactose and acidity), SH groups, thiobarbeturic acid (TBA) values and conjugated dienes during a storage periods of 90 days in the refrigerator.  Addition of particulates increased slightly the SH group contents of spreads with the increase in percentage of particulates added.   However, the SH groups in spreads decreased with advanced storage. The TBA values of spreads increased slightly with advanced storage.  However, the effect of added particulate on TBA values was negligible.   On the other hand, the conjugated dienes contents increased with the increase in fat content in spreads and with advanced storage in all treatments.  However, the increase in dienes in full fat spreads during storage was less pronounced in spreads containing high percentage of particulates. This suggests the whey protein particulate may have beneficial effect on the oxidative stability of full fat processed cheese spreads.}, keywords = {Processed Cheese spreads,whey proteins/carrageenan particulate,SH groups,conjugated dienes,TBA value}, url = {https://jfds.journals.ekb.eg/article_124910.html}, eprint = {https://jfds.journals.ekb.eg/article_124910_69873f662df08e56d1f1d651d5d996b7.pdf} } @article { author = {Metwally, M. and Abd Allah, EL. and Farag, A. and Badran, Sanaa and Nouh, A.}, title = {FACTORS AFFECTING LACTIC ACID BACTERIA ADSORPTION OF AFLATOXIN AND THE EFFECT OF ADSORBED TOXIN ON RATS' LIVER TISSUES}, journal = {Journal of Food and Dairy Sciences}, volume = {33}, number = {7}, pages = {5173-5187}, year = {2008}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2008.124913}, abstract = {Aflatoxin adsorption property of lactic acid bacteria could be used as a detoxification method which is most appropriate for food and dairy products. Seven strains of lactic acid bacteria (Lactobacillus casei, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium bifidium) plus two mixed commercial cultures  FD–DVS YCX11 50U (Lactobacillus bulgaricus+ Streptococcus thermophilus) and FD–DVS ABT2 50U (Lactobacillus acidophilus+ Streptococcus thermophilus +Bifidobacterium bifidum) were tested for their AFB1 and AFM1 adsorption rate, Factors affecting such adsorption were studied.  The bioavailability of the adsorbed toxin was determined by feeding rats with L. casei-AFB1, L. casei-AFM1 complexes, and both toxins and rats liver tissues were examined. Adsorption reaction was carried out in 1 ml of phosphate buffer saline containing 1µg of the toxin and about 1.7x1011 CFU of bacteria at 37° C for 2 hrs and pH of 7.3. out of the tested strains,L. casei showed the highest toxin removal rate of 34.1% and 27.7% for AFB1 and AFM1, respectively. These rates were increased by reducing the toxin into 0.5µg /ml, lowering  the reaction pH into acidic pH and using acid or heat killed cells. Moreover, the rate was increased by adapting L. casei to toxin adsorption by repeated exposure to toxin, the rate increased from 34.1% to 50% of AFB1. Toxin concentration higher than 0.5µg / ml reduced the adsorption and caused changes in cell morphology. Aflatoxin bound by bacteria showed no toxicity effect on rats. Liver tissues of rats fed on the toxin complex were normal structure as compared to tissues of rats fed on free toxins which showed macroviscular fatty change, hydropic degeneration and congested hepatic sinusoids . the toxin complex was not absorbed since it did not adhere to intestinal wall. Yoghurt and sweet cultured milk were processed from AFM1 contaminated milk using L. casei culture.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_124913.html}, eprint = {https://jfds.journals.ekb.eg/article_124913_ed3207c61a1489ddd6c23815d15e8999.pdf} }