eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-06-01
7
6
285
294
10.21608/jfds.2016.43008
43008
Original Article
Biological Effects of Some Synthetic Flavoring Agents on Experimental Animals
Gehan Ghoneim
1
Faten Ibrahim
2
Sh. ElShehawy
3
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, Egypt
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, Egypt
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, Egypt
The introduction of synthetic food flavorings has been widely increased in Egypt. These materials are used in both industrial and household processing scale. Many of these materials, which commonly used in the household preparations, are anonymous. The use of not controlled food flavorings (unknown) might exposure the consumers health to various health risks. These unknown flavoring materials used in food processing were subjected to chemically and biologically evaluation. Heavy metals contents and FT-IR analysis were determined. A nutrition experiment on rats was conducted to determine growth parameters, liver and kidney functions. Also, histological examination on brain and testes was done. Results indicated that studied heavy metals content of flavoring agents did not exceed the permissible limits of each that stated by international organizations. FT-IR spectra indicated that the studied unknown flavoring agents contained many functional groups such as hydroxyl, vinyl, carbonyl, amide, alcohol and aliphatic amine groups. As for growth parameters, body weight of all studied groups significantly decreased via increasing dosages of synthetic flavoring agents (10, 40, 70 and 100 mg/kg/day) compared with those of control group. Flavoring agents had a negative effect on liver and kidney functions where liver enzymes activity (ALT and AST), creatinine and urea concentrations of treated groups were significantly increased compared with those of control group. While, SOD activity and albumin content were significantly decreased. With increasing the administrated concentration of synthetic flavors the adverse effects of biological parameters had been significantly increased.As well as, brain histological sections proved to show congestion and edema. Testes showed irregular shape of seminiferous tubules, atrophy of leydig cells and disturbance in spermatogenesis. Results indicated that the used doses of the synthetic food flavorings were mostly attributable to hepatocellular damage, renal failure and decrease in spermatogenesis process. In conclusion, synthetic food flavorings had negatively affected the biological performance of Albino male rats. More studies could be required to re-evaluate the health effects of used food flavors in the local markets. Government must take conclusive decisions and put restrictions to reduce these hazard components import, handling and using.
https://jfds.journals.ekb.eg/article_43008_674e5361e2c33565f8d55008544a8e75.pdf
Flavoring agents
Liver functions
ALT
AST
SOD
albumin
creatinine
urea and histological examinations
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-06-01
7
6
295
298
10.21608/jfds.2016.43009
43009
Original Article
Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk
M. Hamad
1
M. Ismail
2
S. El-Kadi
3
M. Shalaby
4
Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt.
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
Agriculture Microbiology Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt.
The aims of this investigation were (1) to study the influence of mixing various levels of coconut milk to cow milk on the chemical composition, sensory evaluation and rheological properties, (2) to determine the activity of classic yoghurt and ABT cultures in the previously mentioned milk. Acidity, Eh, total nitrogen and ash levels of cow milk were slightly higher than those of coconut milk. On the contrary, total solids and fat values highly raised in the coconut milk than in the cow milk. Coconut milk obtained the greatest scores for color, appearance, body and texture; and the lowest scores of flavour. Increasing of acidity and Eh values within fermentation was lower in coconut milk than in cow milk. Incorporation of coconut milk with cow milk reduced the development of acidity and Eh in mixed milk. Blinding of different levels of coconut milk with cow milk lowered the curd tension values. Syneresis values of cow and coconut milk mixtures were higher than that of cow milk only.
https://jfds.journals.ekb.eg/article_43009_db9d25f6043bc6fddda1bad960f19f03.pdf
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-06-01
7
6
299
306
10.21608/jfds.2016.43011
43011
Original Article
Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk
M. Ismail
1
M. Tabekha
2
Gehan Ghoniem
3
N. EL- Boraey
4
H. Elashrey
5
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
Food Industries Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt
Food Industries Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt
Food Industries Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures. Soy milk yoghurt possessed the lowest acidity, redox potential, total solids, fat, total nitrogen, ash, total volatile fatty acids, saturated fatty acids and total amino acids contents while the buffalo’s milk yoghurt had the highest values for all the previous. Also, mixing of soymilk with buffalo or cow milk decreased these values in the resultant yoghurt. Conversely, Soymilk yoghurt had the highest level of unsaturated fatty acids and linoleic acid and α-linolenic acid. The count of Str. thermophillus was almost similar for fresh samples of soy, buffalo and cow milk yoghurt. Utilization of soy milk only or mixed with buffalo or cow milk in yoghurt manufacture clearly decreased the count of L. bulgaricus. In conculosion mixing of buffalo or cow milk with soy milk increased the sensory evaluation scores of yoghurt produced.
https://jfds.journals.ekb.eg/article_43011_551af706720320e932a3c8c61298267a.pdf
Soy milk
ABT
Bifidobacteria
yoghurt