@article { author = {Youssif, M. and Khalil, Mona and Ghoneim, Gehan and Tamimy, M.}, title = {Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread}, journal = {Journal of Food and Dairy Sciences}, volume = {9}, number = {7}, pages = {221-227}, year = {2018}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.36010}, abstract = {The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels of substitution (25, 50, 75 and 100% quinoa seeds flour). Results indicated that moisture, crude protein, lipids, ash and dietary fiber content were increased in substituted levels of quinoa seeds . While, total carbohydrates decreased by increasing in quinoa levels. Also, gluten-free pan bread samples prepared from rice flour(RF) and 25% quinoa flour (QF) proved to be of lower content in macro mineral (K, Ca, Mg, Na & P) and micro mineral (Fe, Mn & Zn) content ,while(G.F.P) bread samples prepared from 100% quinoa flour(qf) recorded high contents of all mineral under investigation. Weight (g) gradually increased infree gluten  (G.F.P) bread samples parallel to the increase in substitution levels by quinoa flour(QF). On the other hand, volume and specific volume (cm3/g) of free gluten  pan bread gradually decreasing by increasing levels of quinoa flour(QF). Organoleptic properties indicated that there were no significant differences(P <0.05)  between control gluten-free pan bread sample (RF) and test sample containing QF at 25% level in most sensory characteristics with the  exception of  the color of crust and crumb in this sample which was significantly reduced (P<0.05) when compared with control bread(RF). Also, there were non-significant differences in bread samples containing 50% quinoa flour(RF)  with other samples, softnes,crumb structure and over all acceptability  . On the other hand, the gluten-free pan bread samples containing 75 and 100% QF were significantly differences (P<0.05) in all sensory properties and had less judging scores as compared to the control pan bread(RF) and the other pan bread sample containing 25% and 50%QF, except gluten free pan bread samples containing 50% showed non significant difference with samplas containing  in crumb color and taste properties.  }, keywords = {Free Gluten,Pan Bread and Sensory Evaluation. Celiac Disease.Free Gluten,Rice flour,quinoa Flour,Pan Bread and Sensory Evaluation. Celiac Disease}, url = {https://jfds.journals.ekb.eg/article_36010.html}, eprint = {https://jfds.journals.ekb.eg/article_36010_a59ae867d590ace9f3acad5fc26610c1.pdf} } @article { author = {Bikheet, Maha and Abdel-Aleem, W. and Khalil, O.}, title = {Supplemented Ice Milk with Natural Bioactive Components from Roselle Calyces and Cinnamon Extracts}, journal = {Journal of Food and Dairy Sciences}, volume = {9}, number = {7}, pages = {229-235}, year = {2018}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.36011}, abstract = {The objective of this research was to study the feasibility of using roselle calyces and cinnamon extracts as enriching bioactive components in ice milk making. Formulations of ice milk containing 2%,4% roselle extract and 10%,15% cinnamon extract was carried out. The chemical analysis of roselle extract indicated higher total phenolic, total flavonoids, tannic acid, total antioxidant and anthocyanin contents, compared with cinnamon extract.  The highest overrun were observed in the control sample and ice milk with roselle calyces extract of  2%.  The control samples had the lowest flavonoid, anthocyanin and tannic acid contents, while ice milk samples with roselle extracts 2 and 4% additive ratio were of the greatest concentration of flavonoid, anthocyanin and tannic acid. Phenolic content of most ice milk samples showed slight increases during the storage at -18oC for 30 days. The total antioxidant content (TAC) increased in the ice milk by increasing the ratio of roselle calyces extracts and cinnamon extract. The differences in sensory scores of ice milk samples were no statistically significant (P>0.05) in the colour, flavour , taste, mouth feel and texture. The total bacterial count of the ice milk formulations was within the safe levels.}, keywords = {ice milk,bioactive components,Roselle Calyces,Cinnamon}, url = {https://jfds.journals.ekb.eg/article_36011.html}, eprint = {https://jfds.journals.ekb.eg/article_36011_04878202994fa8947e8ef6c8da91516f.pdf} } @article { author = {Shalaby, M. and Rabie, M. and El Boraie, N. and Toyour, M.}, title = {Application of Haccp System on Guava Nectar Production Line}, journal = {Journal of Food and Dairy Sciences}, volume = {9}, number = {7}, pages = {237-244}, year = {2018}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.36012}, abstract = {HACCP is a key part of modern food safety management applications such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. Whilst it is widely accepted that food companies should apply HACCP, understanding of the factors affect successful HACCP application is limited and this knowledge is important to the delivery of systems that will control all relevant food safety hazards. An important portion of fruit production is processed into nectar .،،Nectar, refers to non-alcoholic beverages produced by dilution of fruit pulp or juices. Nectar is commercialized from a single fruit or more. ،،Nectar must contain at least 25 – 50 % fruit juice, depending on the type of fruit. This study presenting the application of HACCP and focuses on the flow diagrams based on the production line of manufacture guava nectar in Egyptian Canning Company (BEST) located in Delta region of Egypt. It also studying the effect of Pasteurization and storage on physiochemical characters, moisture, ash, protein, total color density, vitamin C and amino acids in guava nectar. It also presents an analyses of the hazards and the critical control points (CCP) and monitoring them beside verification to assure that the HACCP system is working effectively. }, keywords = {HACCP,guava nectar,Microbiological quality,Color density}, url = {https://jfds.journals.ekb.eg/article_36012.html}, eprint = {https://jfds.journals.ekb.eg/article_36012_930e622903a65c814c3dd6f2d82b81ac.pdf} } @article { author = {Abd- Elgawad, A. and Qassem, A. and Ghoneim, G. and El behery, S.}, title = {Preparation Untraditional Burger by Using Crayfish (Procambarus clarkii)}, journal = {Journal of Food and Dairy Sciences}, volume = {9}, number = {7}, pages = {245-250}, year = {2018}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.36013}, abstract = {This study was designed to evaluate chemical composition of raw crayfish and crayfish burger as untraditional product of new and cheap animal protein to cross-gap in protein deficiency by using crayfish, which is considered as waste resource in Egypt. Physical and chemical properties were determined. It was found that yield of raw tail meat of raw crayfish was about 3.98g being 15% of total weight and it had a high amount of protein (81.13%) and pH value of raw crayfish recorded 7.87. On the other hand, crayfish burger recorded 60.88% of protein and 7.96 pH. Also, the present study showed that heavy metals concentration in raw crayfish and crayfish burger Lead, Zinc and Copper were in the permissible limits. While T.V.N levels were 12.95 and 5.88mg/100 g protein for raw crayfish and crayfish burger, respectively. Amino acids composition of crayfish and crayfish burger presence eight essential amino acids and seven non-essential amino acids. Total essential amino acids in raw crayfish were 46.61 % and total Non-essential amino acids were 53.38%. While, total essential amino acids in crayfish burger were 44.55% and total non-essential amino acids were 55.44%. WHC and plasticity were higher for crayfish burger than raw crayfish. Results of texture profile analysis showed that crayfish burger was acceptable as a high quality product. Total count of bacteria of raw crayfish (5.3× 10³ cfu/g) is higher than that of crayfish burger (3.3×10³ cfu/g). While, E coli and salmonella sp were not detected in both raw crayfish and crayfish burger samples. A sensory evaluation of crayfish burger showed that overall acceptability recorded 85.00 and crayfish burger was highly accepted for act as marketing product.}, keywords = {Crayfish,Crayfish burger,fish burger,Untraditional Burger}, url = {https://jfds.journals.ekb.eg/article_36013.html}, eprint = {https://jfds.journals.ekb.eg/article_36013_a593d802dfce369ad9817a5c3bba827d.pdf} } @article { author = {Moawad, Raghda and Abdel-Razek, Sabah and Zahran, A. and Ibrahim, F.}, title = {Acid Tolerance and Growth of Four Strains of Bifidobacteria in Different Types of Milk}, journal = {Journal of Food and Dairy Sciences}, volume = {9}, number = {7}, pages = {251-255}, year = {2018}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.36014}, abstract = {Four strains of  bifidobacteria ( Bifidobacterium angulatum  ATCC 2238, Bifidobacterium animalis subsp lactis Bb12 , Bifidobacterium bifidum ATCC 2203, and Bifidobacterium bifidum  LMG 10645) were studied  for acid tolerance and growth in different types of mammalian milks . All studied strains grew at a wide range of pH , ranging from pH 2.0 - pH  6.5 .  However the growth was quite low at pH 2.0 , it was in the range  between (0.07 - 0.12  optical density at 660 nm  ) and slightly higher when the pH of the medium was raised to pH 3.0 , at this pH  the growth was between ( 0.08 - 0.18) optical density at 660 nm    . On the other hand , at pH 4.0   the optical density was ranging between ( 0.90 - 2.10  at 660 nm)   . The higher growth rate was achieved at pH 6.5 , it was between (3.55- 4.35) optical density at 660 nm. The studied strains were grown in human, cow,  goat, buffalo, sheep and camel milks. All strains were able to grow at  the six types of milk , the growth was in the range between 1.5 x106 cfu /ml (sheep milk ) -  2.1x107 cfu /ml (cow milk ) a slight decrease was noticed when Bifidobacterium angulatum 2238  was grown in sheep milk . Bifidobacterium bifidum 2203 reached the count of 10 x109 cfu /ml in goat milk and the lowest growth was noticed in human milk .  The slowest growth of Bifidobacterium animalis subsp lactis Bb12 was 7.5 x105 cfu /ml , it was found when it was grown in camel milk  and  the best growth was noticed in  goat and sheep milks . Bifidobacterium bifidum  LMG 10645 grew well in all types of milk except human milk , the growth rate was almost around 106 - 107  cfu /ml,whereas a slight decrease was noticed when they grew in human milk 5.9 x106 cfu /ml.}, keywords = {Bifidobacteria,acid tolerance,cow,Goat,buffalo and camel milks}, url = {https://jfds.journals.ekb.eg/article_36014.html}, eprint = {https://jfds.journals.ekb.eg/article_36014_321d9b6f7eb8a12b56f84111e3d89547.pdf} } @article { author = {Nassib, T. and Darwish, M. and Abdelbaky, I. and Motee, D.}, title = {Prevalence of Spore-Forming Bacteria Associated with the Processing of Milk and Dairy Products Processing in Mansoura City}, journal = {Journal of Food and Dairy Sciences}, volume = {9}, number = {7}, pages = {257-261}, year = {2018}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.36015}, abstract = {Spore forming bacteria are heat resistance organisms able to survive and germinating in milk and heat treated dairy products . They could detreriorate the quality of dairy products by producing proteolytic and lipolytic enzymes under refrigeration temperature in fluid milk . The aim of this study was to evaluate the prevalence of spore forming bacteria (mesophilic, thermophilic and psychrotrophic strains) associated with raw, UHT milk and dairy products in Mansoura city. The total viable bacterial count (TVB), aerobic mesophilic sporeformers counts (MSC), thermophilic sporeformers counts (TMC) and the average of pyschrotrophic sporeformers counts (PSC) in raw milk samples were ranged from 10.06 to 10.66, 3.70 to 4.30, 2.00 to 2.88 and 0.15 log cfu/mL, respectively. verages of TVB , MSC, TMC and PSC of Ras cheese samples were 9.1, 3.5, 1.40 and 0.14 log cfu/ml, respectively, while means of TVB , MSC, TMC and PSC in Domiati cheese samples were 9.47, 3.72, 1.40 and 0.23 log cfu/ml. However, TVB, MSC, TSC and PSC of UHT milk samples in the present study was nil. Lastly, means of TVB, MSC and TSC of skim milk powder were 4.44, 1.7 and 0.45 log cfu/mL, respectively. All skim milk powder samples were free of PSC.}, keywords = {Spore forming bacteria,UHT milk,Raw milk,Ras cheese,Domiati cheese,skim milk powder}, url = {https://jfds.journals.ekb.eg/article_36015.html}, eprint = {https://jfds.journals.ekb.eg/article_36015_c607ea6dd790744e29d2815299be2655.pdf} } @article { author = {Badawy, W. and Ali, M.}, title = {Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb}, journal = {Journal of Food and Dairy Sciences}, volume = {9}, number = {7}, pages = {263-271}, year = {2018}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2018.36016}, abstract = {Fortification of food products with herbal plants to improve their functionaland nutritional properties has currently found great effort. Therefore, the present study was designed to characterize the marjoram herb and using it in preparation of beef burger to improve their functional and nutritional properties. Also, the effect of marjoram herb on the oxidative stability of prepared burgers was studied. In addition, Marjoram herb was partially substituted of beef meat by different levels (1.5, 2.5 and 3.5 %), then compared to the control. The results cleared that the marjoram herb contained high protein, ash and fibers contents, where the values were 11.2, 29.0 and 18.5 %, respectively. Moreover, Total phenolic compounds content of the marjoram herb were 19.28 mg as chlorogenic acid equivalent/g. Addition of marjoram herb to beef burger led to improve of the cooking properties such as increase of water holding capacity (WHC), decrease of cooking loss and shrinkage during cooking. In addition, reduce the cost of production of beef burger without significant differences in its sensory properties. Furthermore, marjoram improved the oxidative stability of beef burger, where the peroxide and thiobarbituric acid values of burgers stored at -18 °C for 14 days decreased with the increasing of the marjoram levels. Based on these results, we can recommend that, fortification of beef burger with marjoram herb can improve its nutritional and functional properties.v}, keywords = {marjoram,Phenolic compounds,Antioxidant activity,storage and beef burger}, url = {https://jfds.journals.ekb.eg/article_36016.html}, eprint = {https://jfds.journals.ekb.eg/article_36016_47b9a47e63a8286ce80fc083e0a7c3d1.pdf} }