@article { author = {Moussa, M.}, title = {Oxidative Stability of Sunflower Oil by Using Some Herbs Extracts}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {6}, pages = {233-236}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38683}, abstract = {The effect of extracted cinchona bark (Cinchona calisaya), garden cress (Lepidium sativum), thyme (Thymus vulgaris) andginseng (Panax ginseng) as natural antioxidants were investigated. The effect of those extracts to prevent or limit the rancidity rate of sunflower oil comparing with butylated hydroxytoluene (BHT) as synthetic antioxidant. Obtained results showed that the cinchona bark had the highest content of total phenolic compounds and antioxidant activity (6763.2 mg/100gm and 89.81%), while ginseng had the lowest content of total phenolic compounds and total antioxidant activity (796.38 mg/100g and 49.41%). Elagic and catechin were the most phenolic compounds in cinchona bark (121.78 and 101.07 mg/100g, respectively), while garden cress had the highest content of coumaric acid comparing with other compounds which were 40.28 mg/100g. Gallic and benzoic acids were the most demonant phenolic compounds in thyme (67.19 and 72.33 mg/100g, respectively). Results also indicated that, adding 2000ppm of cinchona bark extract and 200ppm BHT to sunflower oil gave the same antioxidant effect (about 96%) and had the highest effect as antioxidant than that of either tested extractions. It was also clearly observed that adding 2000 ppm of thyme extract gave an antioxidant activity (91.25%), while, the lowest effect for antioxidant was recorded by adding 2000ppm ginseng extract (54.80%). The rancidity test explains that the highest stability of sunflower oil increased with adding cinchona bark extract (2000ppm). It reached to 5.84h (8.76 months) while the lowest stability was 5.00h (6.98 months) at 2000ppm with supplemented of extracted ginseng. Garden cress and thyme extracts recorded the moderate stability which was 5.6h (8.26 month and 5.76h (8.51 months), respectively.}, keywords = {Cinchona calisaya,Lepidium sativum,Thymus vulgaris and Panax ginseng - oxidative stability,antioxidant}, url = {https://jfds.journals.ekb.eg/article_38683.html}, eprint = {https://jfds.journals.ekb.eg/article_38683_755847bc5c778de2aafca36282bfde6e.pdf} } @article { author = {Al- Ahwal, R. and Saleh, A. and Moussa, M.}, title = {The Importance of Using Moringa Oleifera Extract on the Quality and Nutritive Value of Yoghurt}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {6}, pages = {237-241}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38684}, abstract = {Yoghurt like products containing probiotic bacteria (B.bifidum B612; L. acidophilus La -5 and L.caseiol) either as a single or mixed culture were flavored with Moringa oleifera.The acceptability, antioxidant activity, some other properties of prepared products and the survival of probiotic strains were examined.Yoghurt like products flavored with Moringa oleifera at concentration of 2,4,6,8 and 10% (w/w) compared with control were examined. Results revealed that protein, ash, and antioxidant capacity were increased with the increase of the aqueous extract of Moringa oleifera dry leaves. The 2 and 4% (w/w) levels of the extract did not affect any of the sensory, texture and chemical parameters compared to control but it increased the antioxidant capacity by up to 40%. It could be concluded that Moringa oleifera could be used at 2 and 4% (w/w) in the preparation of made  yoghurt-like, which resulted in an increase in the health benefits and the acceptability sensory attributes}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_38684.html}, eprint = {https://jfds.journals.ekb.eg/article_38684_2de82f62b727fe010954ae1c8c2da446.pdf} } @article { author = {El-Refai, A. and El-Bastawesy, Amal and El-Dahshan, Amalika and Zakaria, M.}, title = {Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {6}, pages = {243-252}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38688}, abstract = {A great global interest in developing processing and consuming functional foods has emerged because of the increasing clinical evidence on the health promoting impacts of those foods. So, some fruit juices are mixed to obtain functional and nutraceuticals fruit nectar blends. Different ratios (10, 15 and 20%) of aromatic plant extracts namely, ginger, rosella, peppermint and aloe vera, which are rich sources of phytochemicals, were mixed with best selected nectar blends to enhance the bioactive compounds of nectar blends and improve flavors, antioxidant activity and functional properties. The main physico-chemical properties, bioactive compounds and the antioxidant activity of selected fruit nectar blends were determined. The obtained results revealed that, fruit nectar blends had antioxidant activity higher than sole fruit nectars. Antioxidant activity of all medicinal extracts ranged from 30.450 to 94.698%. Roselle and peppermint extracts had the highest antioxidant activity (94.698 and 84.273%, respectively). Twelve flavonoid and twenty-six phenolic compounds were separated from medicinal extracts and identified by HPLC. Hesperidin was the predominant flavonoid compound in all extracts which recorded 5119.542, 2729.49, 2399.185 and 815.593 mg/100gm for roselle, peppermint, aloe vera and ginger extracts, respectively. While, chlorogenic and catechin (1659.769 and 1008.031 mg/100gm, respectively) were the major phenolic compounds. Roselle and peppermint extracts were more effective than aloe vera and ginger extracts. All medicinal extracts led to increase flavonoid and phenolic compounds contents of fruit nectar blends and improved the bioactive compounds content which had healthy benefits of these blends. Generally, mixing of fruit juices resulted in the greatest antioxidant activity which was accumulative and synergistic. As well as, addition of medicinal extracts to fruit nectar blends increased the bioactive compounds contents and improved the antioxidant activities of these blends.}, keywords = {Fruit blends,medicinal extracts,Antioxidant activity,bioactive compounds}, url = {https://jfds.journals.ekb.eg/article_38688.html}, eprint = {https://jfds.journals.ekb.eg/article_38688_481d215cf26da16ffa1a2916b9fd5711.pdf} } @article { author = {Elsabie, Wafaa and Aboel Einen, Karima}, title = {New Healthy Imitated Ice Dairy Products}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {6}, pages = {253-256}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38689}, abstract = {Two new types of vegan milk: sesame and peanut milk, were used in concern for producing dietary healthy product, which based on cow milk. Imitated ice dairy products mixes were standardized to contain 29% total solids. Results indicated that viscosity for vegan imitated ice dairy products mixes recorded lower values of 42.2, 34.94 cP for sesame and peanut  imitated ice dairy products mix, respectively, and of 61.55 cP, for the cow milk mix as a control. Higher specific gravity and weight /gallon values were recorded for peanut and sesame imitated ice dairy products mixes, and for their resultant ice dairy. Freezing point for the sesame, peanut and cow milk mixes recorded -1.8, -1.9 and -2.1°C, respectively. Overruns of the peanut and sesame imitated ice dairy products were 44.2 and 40.2, respectively, and 52.83% for the ice dairy products produced from cow milk.  Higher melting resistance of such melting imitated ice dairy products was observed for peanut and sesame imitated ice dairy products during 120 min as compared with their control. After 120 min most of control ice dairy products had melted 93.75% while only 86.75 and 25.52% sesame and peanut imitated ice dairy products were melted. Sensory evaluation exhibited higher overall acceptability scores (90,86 and 89) for peanut, sesame imitated ice dairy product and their control. Sensory evaluation, generally, proved that good quality imitated ice dairy products can be made when using different vegan as peanut and sesame milk for producing imitated ice dairy products. }, keywords = {imitated ice dairy products,monounsaturated fatty acids polyunsaturated fatty acids,sesame milk and peanut milk}, url = {https://jfds.journals.ekb.eg/article_38689.html}, eprint = {https://jfds.journals.ekb.eg/article_38689_5e53a56aaac5ecd035a690baff113b8e.pdf} } @article { author = {Hassan, M. and Mehriz, A. and Salem, Aida. and Abozied, Hoda.}, title = {Formulation and Characterization Aspects of Light Sour Cream}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {6}, pages = {257-262}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38690}, abstract = {This study was conducted to develop light, rich protein, sour cream with a high nutritional value. From the organoleptic results of several preliminary experiments, it was possible to select four treatments: the first of which (T1) is a fermented cream with 18 % fat that complies with the minimum fat content of fermented cream according to the Egyptian Standards specification and served as a control. The other three treatments are  characterized with low fat content, and with increased protein content ( ~ 5%), the three treatments differed in its fat and stabilizers content as follows: Treatment 2 (T2) cream with 9 % fat + 0.5% MG218 + 0.75% of formulated stabilizer emulsifier (FSE). Treatment 3 (T3) cream with 9 % fat + 0.5% MG218 only. Treatment4 (T4) cream with 5 % fat + 0.5% MG218 + 0.75% of FSE. The resultant sour creams from all treatments were stored at 6 ±1˚C for 15 days. During storage period, creams were analyzed for titratable acidity, pH value, rheologically for viscosity and syneresis, microbiologically for Total bacteria, coliform and moulds & yeasts counts. Sour creams were also organoleptically assessed. The obtained results indicated that titratable acidity increased during storage in all treatments. Coliform bacteria were found in a few numbers, which were within the permissible range by the Egyptian Standards specification and were disappeared during storage. Moulds & yeasts were detected in all samples at the end of the storage period. Viscosity of samples were higher in T2, T3 and T4 compared with T1. Syneresis in experimental sour creams were arranged in the following descending order T1 > T3 > T4 > while T2 revealed no syneresis. Organoleptically, sour creams acceptability were arranged in the following descending order T2 > T3 > T1 > T4. From the foregoing results, it could be concluded that Light sour creams with high nutritional and organoleptic properties manufactured from 9% fat and 5% protein with added stabilizers (T2 &T3) are applicable and highly recommended.        }, keywords = {sour cream,Light,stabilizer,emulsifier,protein concentrate,Syneresis,viscosity}, url = {https://jfds.journals.ekb.eg/article_38690.html}, eprint = {https://jfds.journals.ekb.eg/article_38690_24cc565c956218bbf08df1bf7c2e2771.pdf} }