eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2010-12-01
1
12
743
756
10.21608/jfds.2010.82514
82514
Original Article
QUALITY ATTRIBUTES OF CARROT JAM SUPPLEMENTED WITH PROTEIN CONCENTRATE OF LOOFA SEEDS
Fatma El-Massry
1
S. Youssef
2
M. Moussa
mohammedmoussa997@gmail.com
3
Food Technology Res. Institute, Agric. Research Center, Giza, Egypt.
Food Technology Res. Institute, Agric. Research Center, Giza, Egypt.
Food Technology Res. Institute, Agric. Research Center, Giza, Egypt.
Protein concentrate was prepared from loofa seeds and used with levels of 5,10,15,20 and 25 % to supplement carrot jams with protein to increase the nutritional value.
The chemical composition of loofa seeds and its protein concentrate were evaluated. The obtained results indicated that the loofa seeds and its protein concentrate contained high amounts of protein , which were 32.06 and 74.83 % (on DWB), respectively. The essential amino acids index (EAAI), biological value (BV) and protein efficiency ratio (PER) were calculated and compared with FAO/WHO/UNU (1985) pattern. Functional properties of protein in loofa seeds protein concentrate (L.S.P.C) were evaluated. The chemical composition of prepared carrot jam was studied. The contents of protein and energy values (K. cal./100 g sample) were increased due to increasing of (L.S.P.C) levels. Meanwhile, fat and carbohydrates were decreased.
Increasing the level of protein concentrate from loofa seeds at levels 5 -25 % caused to increase the essential amino acids, especially sulpher amino acids.
Sensory evaluation of tested carrot jam enriched with different levels of (L.S.P.C) showed greater sensory quality and preference.
https://jfds.journals.ekb.eg/article_82514_80aded64c5b04981f3df1c9c8d0c91a0.pdf
loofa (Luffa aegyptiaca) seeds
protein concentrate
Chemical composition
amino acids and supplementation
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2010-12-01
1
12
757
763
10.21608/jfds.2010.82515
82515
Original Article
EFFECT OF PARTIAL SUBSTITUTION OF MILK SOLIDS WITH WHEY PROTEIN CONCENTRATE POWDER IN "LABNEH" MADE BY ULTRAFILTRATION
Abeer Zayan
1
A. Hassanein
2
W. Ragab
3
Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt
Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt
Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt
The aim of this study was to investigate the compositional, rheological and organoleptical characteristics of Labneh made by ultrafiltration as affected by partial substitution of milk solids with whey protein concentrate powder (WPCP). Labneh based on 26% total solids (TS) and 0.5% NaCl was made from buffaloes’ milk retentate concentrated by ultrafiltration. The milk solids in the retentate was partially substituted with WPCP at the levels of 0, 10, 20, 30 and 40%. The results indicated that the fat and lactose contents as well as pH values of Labneh decreased with increasing the ratio of WPCP. However, the protein content, ash, titratable acidity (%)increased with increasing the added amount of WPCP. The Labneh consistency coefficient and the yield stress were obviously increased as the level of WPCP increased. During cold storage of Labneh, its acidity and diacetyle contents increased up to 21 days, while acetaldehyde content increased up to 7 days of cold storage then decreased thereafter. Organoleptically, the Labneh quality was improved by adding WPCP with all of the examined levels, and remained acceptable during cold storage up to 21 days. Thus, milk solids in UF buffaloe’s milk retentate could be substituted by WPCP at level of 30% in Labneh made with acceptable quality at lower cost.
https://jfds.journals.ekb.eg/article_82515_98d46b90d4e6feb1271a9180d6db15de.pdf
Labneh manufacture
Buffaloe’s milk retentate
Whey protein concentrate powder
Milk solids not fat substitution
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2010-12-01
1
12
765
779
10.21608/jfds.2010.82516
82516
Original Article
EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK
Z. Hassan
1
L. Hamzawi
2
M. Abo el Naga
3
Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra El- Khaima, Cairo, Egypt.
Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra El- Khaima, Cairo, Egypt.
Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra El- Khaima, Cairo, Egypt.
Properties of whole, skimmed, raw, pasteurized, and UF concentrated buffalo milk samples during prolonged frozen storage up to 12 weeks at temperature (-22±2°C) were studied. In order to define the microbiological quality of frozen milk, total viable count, yeasts & moulds and psychrophilic bacterial counts were determined. The numbers of total bacterial count in control raw buffalo, pasteurized whole milk; raw skimmed, pasteurized skim milk decreased during frozen storage of 12 weeks at -22 ºC ±2. Freezing-storage reduced also yeast and mold counts. On the other hand, the number of total bacteria in concentrated buffalo milk also decreased during the freezing storage. Yeasts and molds counts were absent in frozen concentrated milk after-storage. However, results of technological properties, i.e. curd firmness (indicated by curd penetration), coagulation time, syneresis and colour of the resultant curd showed that frozen storage had different influence on these properties depending on the presence of fat (raw and skimmed milk), heat treatment, and concentration of milk. During freezing storage, curd penetration values, were increased. Rennet coagulation time (RCT) of milk samples and its UF retentates increased compared with control milk samples. The change in the RCT was more pronounced in buffalo’s milk during the12 weeks frozen period. The syneresis of renneted milk gels is influenced in the present experimental treatments. Curd syneresis decreased by increasing storage period in all treatments, being the lowest after 12 weeks of storage .It could be concluded that suitable frozen conditions for buffalo milk could be successfully obtained at -22 ± 2 ْ°C for 12 weeks.
In raw whole milk the lightness (L-values) decreased, while redness (a-values) and yellowness (b-values) increased during storage period of buffalo milk. Hue and chroma values of raw skim milk were reduced during frozen storage. In pasteurized skim milk, the b-values increased towards the negative side, resulting in an increase in both Hue and chroma of frozen pasteurized skim milk. Hue values of concentrated milk were lower than those of raw milk, while colour intensity (chroma) was remarkably higher than those of raw milk. The increase in chroma is best to be applied as an intensity indicator of Millard's reaction, which is the case in heat concentrated milk.
https://jfds.journals.ekb.eg/article_82516_1a44ae2312231d136e55560735bb6479.pdf
Frozen milk
Microbiological analysis
Technological analysis
concentrated milk
Pasteurized milk
curd firmness
coagulation time
Syneresis
Colour parameters
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2010-12-01
1
12
781
794
10.21608/jfds.2010.82519
82519
Original Article
EFFECT OF HUMAN NUTRITION BY MEALS CONTAINING GHEE, OLIVE OIL, AND A BLEND OF THEM ON SERUM LIPIDS.
E. Abdeen
1
A. Abd - El-Star
2
A. El-Cerss
3
A. Gaber
4
M. Abd-El- Fatah
5
Awatif Ismail
6
Pasta and Bread Res. Dept. (FTRI), (ARC), Giza, Egypt.
Oil and Fat Res. Dept. (FTRI), (ARC), Giza, Egypt.
Physical Education, Tanta Univ. Egypt.
Dairy Products Res. Dept. (FTRI), (ARC), Giza, Egypt.
Oil and Fat Res. Dept. (FTRI), (ARC), Giza, Egypt.
Oil and Fat Res. Dept. (FTRI), (ARC), Giza, Egypt.
This research was conducted for the lack of the quantity of corn sufficient to obtain the pure corn oil which are found in a large quantity in the market. The reason is that embryo weight represents 4% of the weight of corn grain and the proportion of corn oil in embryo 25-27 % of its weight. So tons of maize needed to get 10 kilograms of oil, if the oil extraction rate 100% and this is impossible. Also some investigators, showed that corn oil and other industrial seed oils promote strongly prostate cancer cell growth and increase mortality.
As well as the desire of consumers to ghee nutrition because of their taste , distinctive flavor and beneficial effects on brain cells and afraid at the same time a high proportion of cholesterol in the blood.
Where experiments were carried out on nutrition human where meals are contained ghee with olive oil each separately and mix them as a source of fats (25: 29 % of total energy). The analysis of the fatty acids present in olive oil and buffalo ghee, showed that olive oil was free of cholesterol's and short chain fatty acids (4:15 C). While, ghee contained 180 mg/dl and short chain fatty acids. الاستماع
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The design of experiments has been developed on the basis of three variables, each variable at three levels as following:
1 – The practice of physical activity, at three levels (do not engage in any activity – without regular exercise – exercise regularly). By a proposed training program for the development of the element of balance and stability during movement in the compulsory kata karate. The program includes a number of physical techniques and exercises to build muscles of the upper limb (forearm) for fist and lower limb (thigh) kicked. And skills necessary for a group that practiced karate on a regular basis. And subjected to a diet program, Faculty of Physical Education - University of Kafr- El-Sheikh.
2 – The age group, and there levels are (less than 20 years old – from 20:30 years old – more than 30 years old).
3 – The obesity, and there levels are (thin – average – fat).
The blood sample was drawn from all individuals participating in the experiment and assess triglyceride (TG) , low lipoprotein (LDL-c) , high (HDL-c) density and total cholesterol (TC) and the exclusion of non-matching samples (Referencerange). Diet Nutrition (based on 30% of energy from fat) conducted for three consecutive weeks and then a blood sample was withdrawn and another week after feeding. And calculate the averages for each of the TG, LDL-c, HDL-c, and TC.
The results found that feeding diets containing ghee raise the proportion of about 7% cholesterol and reduce triglycerides .The practice of sports activities and age group less than 20 years old and medium weight less influence from the other . Feeding diets containing olive oil reduces cholesterol including high density lipoprotein cholesterol and raise the proportion of TG, which may be also a risk to public health . The practice of physical activity reduces triglycerides and reduce cholesterol, especially low-density.
Diets containing a mixture of ghee and olive oil did not cause change , both in the level of cholesterol or triglycerides for individuals who engage in sports activities. On this basis, feeding is a mixture of ghee and olive oil feeding healthy, safe, to avoid the diseases of blood, heart and arteries, especially when the practice of physical activity for the building blocks of muscles and overcoming. The good of vegetable oils in general with the statement ratios between omega-6 and omega-3 and modified by mixing vegetable oil with each other to become the ratio between omega-6: omega-3 is 4: 1 to amend any mixing ratios to avoid the risk of cancer.
https://jfds.journals.ekb.eg/article_82519_e75429f8114f6d55f24c474e07a1b7a7.pdf
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2010-12-01
1
12
795
804
10.21608/jfds.2010.82520
82520
Original Article
CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF SOME MINCED MEAT SAMPLES COLLECTED FROM LOCAL MARKET OF MANSOURA CITY
A. Hassan
1
Sh. El-Shehawy
yshmtu10@mans.edu.eg
2
M. Rabie
mmrabie@yahoo.com
3
Food Industries Dept., Fac. Agric., Mans. Univ., Egypt
Food Industries Dept., Fac. Agric., Mans. Univ., Egypt
Food Industries Dept., Fac. Agric., Mans. Univ., Egypt
This present manuscript was carried out to be ensured that the collected samples of minced meat from local market of Mansoura city are accordant minced meat Egyptian Standard Specification or not.
From obtained results, fat content of minced meat samples ranged from 17.48 to 21.94%, while the highest protein content (22.19 %) was recorded for M3 sample. Total volatile nitrogen of the three minced meat samples did not exceed 20 mg/100 g. In addition, total soluble nitrogen (TSN) values of minced meat samples ranged from 21.59% to 26.48% as percentage of total nitrogen. Furthermore, non protein nitrogen (NPN) of minced meat samples ranged from 5.01% to 7.45% of total nitrogen and 23.1% to 28.1% of total soluble nitrogen. At last, free amino nitrogen (FAN) values varied from 11.63% and 14.33% of total nitrogen.
The highest acid value (AV) in minced meat samples was 5.53 mg KOH/g for M3. As for oxidative rancidity, peroxide values (PV) of minced meat samples ranged between 19.33 to 29.69 mliequivalant O2/kg fat for M2 and M3 samples, respectively. Saturated fatty acids in minced meat fat ranged from 50.3% to 51.35% from total fatty acids, while total unsaturated fatty acids in minced meat samples fat were in between 47.96 % and 49.82%, where monounsaturated fatty acids ranged from 45.2 % to 46.61%, while polyunsaturated fatty acids percentage ranged between 1.99 % and 4.62%.
For the M3 sample, the total bacterial count using NA cultivation medium showed to be the highest value being 0.529 × 106 cfu/g, followed by M1 and M2 samples (0.292 × 106 and 0.021 × 106 cfu/g, respectively).
In conclusion, the present study has clearly indicated that all collected minced meat samples were chemically in accordance with the Egyptian Standard Specifications (2005) but from microbiological view, only M2 sample was safe.
So, Minced meat purchased from local market of Mansoura city could be considered as a safe food for human consumption, but there is a need for good handling and storage conditions to reduce microbiological contamination and growth of microorganisms.
https://jfds.journals.ekb.eg/article_82520_34d8fdf9cac92cb881da3efc2d1bf78b.pdf
Minced meat
chemical characteristics
protein fractions
fat indices
fatty acids and microbiological aspects
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2010-12-01
1
12
805
814
10.21608/jfds.2010.82521
82521
Original Article
EFFECT OF DRYING PROCESSES ON THE ANTIOXIDANT PROPERTIES OF TOMATO SEEDS.
A. Abdel-Gawad
1
W. Ragab
2
Magda Seleim
3
Manal Hassan
4
Food Science and Technology Dept., Fac. Agric., Assiut Univ., Egypt.
Food Science and Technology Dept., Fac. Agric., Assiut Univ., Egypt.
Food Science and Technology Dept., Fac. Agric., Assiut Univ., Egypt.
Food Science and Technology Dept., Fac. Agric., Assiut Univ., Egypt.
In this research, one variety of tomatoe seeds (Lycopersicon esculentum Mill.), was used to study the effects of different drying processes, (freeze-drying (FD) and air-drying (AD), on the antioxidant properties of tomato seeds. The quantitative analysis of antioxidative components showed that fresh tomato seeds had highest amount of ascorbic acid but lowest amount of total flavonoids. While air dried tomato seeds had the highest content of vitamin E, total phenolics and total flavonoids. On the other hand the air dried and freeze-dried tomato seeds had an equal content of lycopene nearly. The analysis of the methanolic extract from freeze-dried tomato seeds gave the highest reduction activity and H2O2 scavenging activity while the fresh tomato seeds had the lowest.
https://jfds.journals.ekb.eg/article_82521_55595cf4f8ce763b7074afef28e173be.pdf
antioxidant properties
freeze-drying
Air-drying
lycopene
Tomato seeds
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2010-12-01
1
12
815
827
10.21608/jfds.2010.82522
82522
Original Article
EFFECT OF SHARK LIVER OIL ON HYPERCHOLESTEROLEMIA INDUCED RENAL CORTICAL DAMAGE IN MALE ALBINO RAT.
Magda Seleim
1
Amel Abdel-Hafez
2
Food Science and Technology Dept., Faculty of Agric., Assiut Univ.
Department of Histology, Faculty of Medicine, Assiut University
The present study was designed to investigate the impact of high cholesterol diet on serum lipid profile and renal cortical structure in male albino rats. In addition, the possible effect of shark liver oil in reducing hypercholesterolemia induced renal cortical structural changes was studied in correlation with serum lipid profile.
Results indicated that the highest decrease in rat serum triglycerides, total cholesterol, LDL-cholesterol and VLDL-cholesterol were in group feeding on 20% shark liver oil for 30 days of treatment (28.20, 23.60, 50.34 and 28.20%, respectively). On the other hand, the data showed that the highest increase in rat serum HDL-cholesterol was in 20% shark oil feeding group (72.47%).
Hypercholesterolemia induced prominent podocyte injury characterized by densely stained nuclei, vacuolated cytoplasm. Some renal corpuscles exhibited tuft attachment to Bowman's capsule. Tubular injury was also observed involving intracellular vacuoles and intensely stained nuclei. Also, partial loss of apical brush membrane and basal striation has been noticed in tubular epithelial cells. Shark liver oil dietary supplement noticeably corrected the changes in serum lipid profile and reduced hypercholesterolemia associated renal cortical damage to become comparable with that of the control.
Also, shark liver oil could be considered as an excellent source of omega-3-fatty acids, squalene and other natural antioxidants which could be used as a good treatment for reducing hypercholesterolemia in serum lipids.
These observations highlight the beneficial effect of shark liver oil, as a health supplement, in ameliorating the renal injury associated with hypercholesterolemia. These effects might be attributed to the antioxidant and hypolipidemic effects of shark liver oil.
https://jfds.journals.ekb.eg/article_82522_68eacb7aa3177880e27abf80412ff710.pdf
Shark oil
Hypercholesterolemia
Renal Cortical and Triglycerides