eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-04-01
11
4
91
96
10.21608/jfds.2020.95596
95596
Original Article
Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder
E. Abd El-Sattar
e.abdelsattar82@gmail.com
1
Mahetab Ramadan
2
E. Abd El-Wahed
abdelwahed2010@zu.edu.eg
3
Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, 44519 Zagazig, Egypt.
Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
Guava seeds powder (GSP) is rich source of dietary fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic low-fat yoghurt. GSP was added at ratios of 1, 2, and 3%. A gradual increase in dietary fiber, Acidity, viscosity, total phenolic content, and antioxidant activity was recorded in GSP-enriched yoghurt as the GSP ratio increased. On the other hand, the pH values and syneresis were decreased in GSP enriched yoghurt when the ratio of GSP increased. Low fat yoghurt supplemented with 3% of GSP had the best physicochemical, acceptability, sensory and rheological properties. In all treatments bacterial counts increased in GSP-enriched yoghurt treatments. The study demonstrated that GSP might be used as a source of phenols and dietary fiber in low-fat yoghurt and that enhances its nutritional value and its rheological and sensory properties. GSP contain fiber, and thus have been suggested to fulfill the prebiotic concept, and that led to an increase in the counts of probiotic bacteria in manufactured treatments to exceed about 106 CFU/g. thereby acting as prebiotics, and the produce low-fat yoghurt supplemented with GSP as synbiotic.
https://jfds.journals.ekb.eg/article_95596_440d72b53b2c256d29478289f7e6704c.pdf
Psidium guajava
Antioxidant activity
prebiotic
probiotic yoghurt
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-04-01
11
4
97
103
10.21608/jfds.2020.95597
95597
Original Article
Chemical Composition, Antioxidant and Antimicrobial Activities of Oat, Barley, Sweet Lupin and Lima Bean
M. Hamad
dr_mnour@du.edu.eg
1
Dina El-Bushuty
2
Hajar El-Zakzouk
3
Dairy Department, Faculty of Agriculture, Damietta University, Egypt.
Home Economics Department, Faculty of Specific Education, Damietta University.
Dairy Department, Faculty of Agriculture, Damietta University.
Oat flakes, lima beans, sweet lupins and grounded Barley "Talbina" are used as functional foods. The present study aimed to determination of the chemical composition, total phenolic content, total flavonoids, antioxidant scavenging DPPH, the reducing power and the antimicrobial effects on some pathogenic bacterial strains for the extracts of talbina, lima bean, sweet lupin and oat. Sweet lupin recorded the lowest value of moisture content. Sweet lupin obtained the highest total protein content whilst talbina recorded the lowest total protein content. Talbina showed the lowest fat content. However, sweet lupin indicated the highest fat content. Fiber content in sweet lupin was 10.78% while lima bean recorded 1.15%. Ash content of lima bean was 4.12% while oat recorded 1.15%. Sweet Lupin presented the lowest value of K and the highest of Zn. Talbina had the highest value of Fe content and the lowest of Zn. The highest level of total phenolic content was found in barley extract, while the lowest value in sweet lupin extract. Sweet lupin extract recorded the high reducing power. while lima bean extract recorded the lower reducing power compared with ascorbic acid. Barley extract inhibited only Bacillus cereus and Staphylococcus aureus bacteria. oat extract had no inhibitory effect at low concentrations (25 and 50 mg/ml) with Bacillus cereus and Escherichia coli. Sweet lupin extracts potently inhibited the growth of Bacillus cereus bacterium at all concentrations. While, it only inhibited Staphylococcus aureus at higher concentrations (75 and 100mg/mL). Whereas, it had no antibacterial activity on Escherichia coli.
https://jfds.journals.ekb.eg/article_95597_023dc9ed935dd66cffcfb560c1102d2a.pdf
antioxidant
Antimicrobial
oat
Barley
Sweet Lupin
lima bean
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-04-01
11
4
105
111
10.21608/jfds.2020.95599
95599
Original Article
Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder
H. Hatem
hatemhelmy1412@gmail.com
1
Amal El-Nimer
amal.elnemr@arc.sci.eg
2
Amaal E.
3
A. Mohamed
4
Dairy Technology Department, Animal Production Research Institute, Egypt.
Dairy Technology Department, Animal Production Research Institute, Egypt.
Dairy Technology Department, Animal Production Research Institute, Egypt.
Dairy Technology Department, Animal Production Research Institute, Egypt.
Kareish cheese was manufactured from pasteurized fresh buffalo's skim milk as control or fortified with Moringa oleifera seeds powder (MOSP) at different concentrations; 0.5 to 2.5% . Cheeses were assessed for physical, chemical, microbiological, and sensory properties, when fresh and during 21 days of cold storage. The acidity values of the milk of all treatments were increased gradually including control, along the incubation period, and the development in acidity of control cheese was found the highest compared to MOSP cheeses. Addition of MOSP resulted in increasing yield, milk coagulation time, curd synersis and pH values while, the titratable acidity, and curd firmness of cheese were decreased. Control cheese had the lowest values of total solids, protein, fat, ash and salt contents than the MOSP cheeses, along the storage period. MOSP cheeses had the highest values of TN, SN, SN/TN, NPN and NPN/TN % with the exception of TN/DM % which was the lowest values. Control cheese has approximately low amounts of antioxidant compounds, while MOSP cheeses contained variable amounts, depending on the level of MOSP added. Counts of viable microorganisms, lactic acid bacteria, proteolytic and yeast & molds were found higher in control treatment. Some deteriorations were observed in all cheeses after 7 days especially control cheese which had yeasty flavor and slight weakness in its body & texture at the 21 days of storage. Generally, MOSP cheeses were characterized by clean acid flavor, good body & texture, white appearance, long keeping quality period and overall acceptability.
https://jfds.journals.ekb.eg/article_95599_d41d8cd98f00b204e9800998ecf8427e.pdf
kareish cheese
Moringa seeds powder