@article { author = {Ahmed, E.}, title = {Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {263-266}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38696}, abstract = {Berry fruits are a rich source of phenolic compounds have health benefits against free radicals which are connected with the increased risk of certain diseases , especially cancers. Health promoting berry polyphenoles were add to drinking yoghurt post fermentation at ratios 5.0, 7.0, 9.0%. The addition of both strawberry or blackberry noticeably increased the free radicals scavenging (RSA) and total phenolic compound (TPC) of drinking yoghurt, this increase was declined up to the end of storage period either for control or strawberry and blackberry treatments.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_38696.html}, eprint = {https://jfds.journals.ekb.eg/article_38696_b5e204a91c886f3c414a73270d0c50f7.pdf} } @article { author = {Sorour, M. and Mehanni, A. and Taha, E. and Rashwan, A.}, title = {Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {267-274}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38699}, abstract = {Sorghum (Sorghum bicolor (L.) Moench ) is a rich source of bioactive compounds such as polyphenols, tannins, and phytate. Polyphenols have been recognized as the most abundant source of anti-oxidants in our diet. The quantity and quality of polyphenols, tannins and phytate in foods are affected by processing due to their highly reactive nature, which may affect their anti-oxidant activity and the nutritional value of foods. The aim of the present study was to investigate how some domestic processing  methods such as soaking (in different solutions), germination, fermentation using (Saccharomyces cerevisia) and wet cooking influence phenolic compounds, tannins, phytate content and free radical scavenging activity of two sorghum cultivars {high tannin sorghum (Assuit 14) and low tannin sorghum (Giza 15)} grown in southern Egypt. The results indicated that soaking in (distilled water, KOH 2%, NH4OH 30%, and NaOH 2%), and germination had significant reduction of total phenolic, tannin and, phytic acid content and antioxidant activity. While fermentation process of Giza 15 increased the total phenolic content and the antioxidant activity of the fermented flour, while a significant decrease of tannin and phytic acid was found. On the other hand, wet cooking treatment for 2h of Giza 15 grains showed an increase of antioxidant activity (58%), and a decrease in phytic acid, phenolic compounds and tannins contents. Our results illustrated that sorghum Assiut 14 had higher content of phenolics, tannins, phytate as well as antioxidant activity by DPPH than Giza 15. For (IC50) Assuit 14 had 7.544 while Giza15 had 22.147. All processing methods affect on phenolics, tannin and,phytic acid content  and activities of antioxidant components of sorghum differentially, suggesting that treating the seed before use is able to change the bioactive compounds content of sorghum and the antioxidant activity as related.}, keywords = {processing,Phenolic compounds,phytic acid,Tannin,Antioxidant activity,Sorghum grains}, url = {https://jfds.journals.ekb.eg/article_38699.html}, eprint = {https://jfds.journals.ekb.eg/article_38699_d6d1b9dcde35cc80c1940e03dfcd8b2c.pdf} } @article { author = {Barakat, O. and Elsebaie, E. and Ammar, A. and Elnemr, K.}, title = {Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {275-278}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38705}, abstract = {The current research investigates the opportunity of using Faba bean hulls (seeds coat) for producing some bioactive compounds such as natural antioxidants using several solvents, and to investigate the stability of edible oil with phenolic extract against oxidative rancidity compared with other containing (BHA) during heat at 180°C for one day.  The results show that ethanol gave the highest yield extract and polyphenol content. Then it yields methanol, chloroform and water. The HPLC analysis is executed. It provides the total polyphenols extracted from faba bean. Thehulls were indicated to the existence of high Pyrogallol, e-Vanillic, Ellagic and Catechin percentages. Also, the results showed that oils which treated by the extract at varied concentrations have PV and TBA values lower than control.}, keywords = {Faba bean,Antioxidant activity,hulls,methanolic extract}, url = {https://jfds.journals.ekb.eg/article_38705.html}, eprint = {https://jfds.journals.ekb.eg/article_38705_7f2de7cee8a14084e700880966ecd6fe.pdf} } @article { author = {Abd El-Fattah, Alaa and Sakr, Sally and El-Dieb, Samia and Elkashef, H.}, title = {Antihypertensive Effect of Novel Functional Fermented Milk in Induced High Blood Pressure Rats}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {279-286}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38712}, abstract = {The effect of functional fermented milk rich in bioactive peptides on blood pressure, lipid profile, antioxidant status and some organ's in hypertensive-induced rats was studied. Functional fermented milk produced from skimmed milk fortified with 2% SMP:WPC (1:1) and partially proteolyzed by trypsin (2.5 mg/100 g milk for 20 min) before fermintation by using mixed starter culture of Lb. rhamnosus B-1445, O-114, YC-X11 and Lb. helveticusLh-B 02 with a 3:2:1:1 ratio, respectively. The main obtained results showed that the daily administration of functional fermented milk (group 4) for 4 weeks lowered the systolic blood pressure (SBP) and diastolic blood pressure (DBP) by 43 and 9 mmHg, respectively compared with a  negative control group which administered saline (group 1). Plasma triglycerides, total cholesterol, atherogenic index and cardiac risk factor reduced in group 4 compared to group 1, while low-density lipoprotein, high-density lipoprotein, antithrombotic activity and antioxidant markers did not differ significantly among all groups. Histologically, there were no significant changes in the liver, kidney, heart and aorta tissues of rats in groups 1 and 4.  In contrast, there were histopathological changes in these tissues of rats in group 2 which received daily 2 mg captopril /100 g BW.}, keywords = {}, url = {https://jfds.journals.ekb.eg/article_38712.html}, eprint = {https://jfds.journals.ekb.eg/article_38712_181eb6844d6bbc4a28cf008fa2ee9dbe.pdf} } @article { author = {El-Dengawy, R. and Sharaf, A. and El-Kadi, S. and Mahmoud, Eman and Baidoon, Eslam}, title = {Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {287-293}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38714}, abstract = {The imported frozen (Mackerel) Scomber scombrus was evaluated for the changes of its quality during freezing storage at -18ºC for four months and its compliance with the Egyptian standard specifications. It was found that the protein, lipid and ash contents decreased during the storage period. Furthermore, moisture slightly increased during the storage period. The results also indicated that the samples did not exceed the permissible limits of total nitrogen as determined by the Egyptian Organization for Standardization and the quality of production. Microbiological examination showed a significant decrease [P˂0.05] in the total bacterial count between the first and fourth months of storage. Staphylococcus spp. was detected in the first and the second months of surface examination, being 104.70 cfu×103 /g and 2.74 cfu×103 /g, respectively.In addition, Salmonella was detected in the first month of surface examination. E. coli and Clostridium were absent in all examined samples. Fourteen different bacterial isolates were isolated from all samples. Twelve isolates were isolated from staph 110 medium and two isolates were found on the SS agar medium. Twelve isolates were coccoid shaped bacteria and 2 isolates were spore forming long rods. All isolates were gram positive. Two isolates were spore forming and twelve isolates were non-spore forming. Six isolates were considered as Staphylococcus sp. and another six isolates were considered as Micrococcus sp. the last two isolates were considered as Bacillus sp.}, keywords = {Scomber scombrus,chemical characteristics,Microbiological examinations and Frozen storage}, url = {https://jfds.journals.ekb.eg/article_38714.html}, eprint = {https://jfds.journals.ekb.eg/article_38714_821b5d2976c122979dc6838baee42283.pdf} } @article { author = {El-Deeb, Amany and Omar, Sabrien}, title = {Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {295-302}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38715}, abstract = {           The present study aimed to utilize propolis extract as natural preservative and attractive healthy ingredients on the microbial content of kareish cheese during storage. Effect of two extracts of proplis (ethanolic and water extract) were used at different concentrations on the growth of three bacterial strains, Streptococcus thermophilus, Lactobacillus bulgaricus and Bifdobacterium bifidium being used as starter.  The affect of these extracts on some spoilage contaminants of dairy microorganisms in milk medium were also studied. The resultant kareish cheeses from different treatments (with ethanol and water propolis extracts) were analyzed for phenolic compounds, antioxidant activity, microbiological and sensory properties when fresh and during storage (28 day) at 5±1°C. The counts of Str. thermophilus and Lb. bulgaricus in milk with different concentrations of propolis extracts were significantly higher than those in control. Ethanol extraction of propolis (EEP) and water extraction of propolis (WEP) at 600 and 1000 mg /100ml displayed a bactericidal effect with all of the tested spoilage microorganisms.The addition of propolis extract had a negligible effect on the content of  cheese moisture, and slight decrease in total protein of cheese was observed along the storage period. High acidity of kareish cheese observed with increasing the concentration of added propolis extracts. Addition of different concentrations (6 and 10%) of propolis extracts (ethanolic and water) increased of the phenolic compounds, flavonids and antioxidant activity with the increase of propolis extracts. The counts of Lb. bulgaricus and Str. thermophilus in kareish cheese treatments were significantly (p ≤ 0.05) higher than these in the control. However, counts of mesophilic (MBC) and psychrophilic (PBC), coliform bacteria and moulds & yeasts  in kariesh cheese treatments were not detected until 21 days.  Kareish cheeses made with water propolis extract (T3 andT4) were of higher sensory evaluation and with the best acceptablility during storage period, compared with cheese made by ethanolic  propolis extract (T1 and T2).}, keywords = {kareish cheese,propolis extract,benefits bacteria,spoilage microorganisms,physicochemical,Phenolic compounds,microbiological and sensory evaluation}, url = {https://jfds.journals.ekb.eg/article_38715.html}, eprint = {https://jfds.journals.ekb.eg/article_38715_879ec795467340010ae407fa47f34396.pdf} } @article { author = {Abd El-Rahim, Eman and Abd El-Gawwad, A. and Rabie, M. and El-Gammal, Rania}, title = {Preparing New Beverage from Moringa oleifera Leaves}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {303-307}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38719}, abstract = {Consumption of phenolic-rich beverages were widely spread nowdays, this could be due to their effect against different diseases, medical and nutritional values. So, this work was carried to prepare new beverage from Moringa Oleifera leaves. Chemical composition, sensory evaluation and bioactive phenolic compounds were determined. Results of chemical composition showed that M.Oleifera leaves considered as a rich source of protein, fibers and minerals which reached to 21.40, 7.46 and 5.33 % respectively. Fractionation and identification of  bioactive phenolic compounds using HPLC indicated that M.Oleifera leaves powder contained nearly about 24 phenolic compounds, the predominant one was e-vanillic being  2022.38 ppm followed by syringic acid 1011.28 ppm. Sensory evaluation of sixteen formula from M.Oleifera leaves and other common beverages, namely (green tea, peppermint, anise and cinnamon) at different ratios were prepared. Results of sensory evaluation indicated that Moringa beveragerecorded the highest consumer acceptability followed by the formula containing (1.25 Moringa: 0.75 Green tea) then (1.25 Moringa : 0.75 Anise) respectively. Also results showed formula containing (1.25 Moringa : 0.75 Green tea) had a high contont of total phenolic compound compared with Moringa beverage and formula containing (1.25 Moringa: 0.75 Anise). Results of Antioxidant activity (DPPH%) for prepared beverages showed that Moringa beverage recorded 92.58% followed by formula containing (1.25 Moringa: 0.75 Green tea) which was 89.13% . Obtained results of mineral contents showed a gradual increase in Ca, K and Fe in Moringa beverage in compared with formula containing (1.25 Moringa: 0.75 Green tea) and the formula containing (1.25 Moringa: 0.75 Anise). So, from this study it could be concluded that the possibility of using M.Oleifera leaves as a daily beverage alone or combined with other commercial beverages.}, keywords = {Moringa oleifera,green tea,anise,phenolic compounds and antioxidant activity}, url = {https://jfds.journals.ekb.eg/article_38719.html}, eprint = {https://jfds.journals.ekb.eg/article_38719_7bbd647b60b197f7b8723f67e40b36b4.pdf} } @article { author = {Abd El-sattar, T. and Abo-Srea, M. and EL-Sawah, T.}, title = {Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder}, journal = {Journal of Food and Dairy Sciences}, volume = {8}, number = {7}, pages = {309-314}, year = {2017}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2017.38723}, abstract = {In an attempt to improve the properties of free-fat yogurt, 3, 6% of Chicory (Cichorium intybus L) root base powder (CRP) or their extracted inulin (3 and 6%) were added to defatted milk. A combined culture of Streptococcus thermophilus-St-36, Lactobacillus delbrueckii subsp. bulgaricus- Lb-12and Bifidobacterium bifidum(Bb-11) was used in the fermentation process. The obtained results revealed that protein, total solids and ash significantly increased; also the pH and acidity were affected by the addition of CRP and inulin powder during the storage. CRP and inulin treatments resulted in the highest levels of acetaldehyde and total volatile essential fatty acid (TVFA) which increased by prolonging the storage period. Addition of CRP and inulin to fermented milk significantly increased the survival of Lb. delbruekii spp. bulgricus and B. bifidum bacteria. The numbers of Lb. delbruekii spp. bulgricus showed a clear fall which was statistically significantly different (p <0. 05) from the initial counts after 8 days. Nevertheless the addition of inulin (3 and 6%) to milk was of compared milk more effective than the addition of CRP (3 and 6%) during the storage period. Addition of CRP increased curd tension and lowered the synersis of bio-fermented milk. Regarding organoleptic properties, insignificant similarities were found among the 3% fat control and 6% of CRP or inulin treatments.}, keywords = {bio-fermented milk,Cichorium intybus,Roots powder,inulin,Free-fat yoghurt}, url = {https://jfds.journals.ekb.eg/article_38723.html}, eprint = {https://jfds.journals.ekb.eg/article_38723_2af5a013cb136c177882d368a49139a4.pdf} }