eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-08-01
7
8
363
369
10.21608/jfds.2016.46028
46028
Original Article
Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes
A. Ali
1
I. Abd El-Ghany
2
M. Zeidan
3
Ayat Kheder
4
Dairy Department, Faculty of Agriculture, Cairo University
Dairy Department, Faculty of Agriculture, Cairo University
Dairy Res. Depart., Food Technology Inst., Agric. Res. Center
Dairy Res. Depart., Food Technology Inst., Agric. Res. Center
The yield, composition, organoleptic, textural and microbiological properties of Egyptian style low-fat white soft cheeses made of skim buffalo’s milk (0.1%F) by adding fat replacers (hydrocolloids); 0.07 & 0.1% w/w Xanthan gum (XG), 0.5 & 0.75% w/w Tragacanth gum (TG) and 0.5 & 1% w/w Maltodextrin (MD) were evaluated and compared with their counterpart low & full fat control cheeses (LFC & FFC). All of the low-fat products reduced the yield, F/DM, Ash/DM, M:P and MNFS, whereas the moisture content, P/DM, and pH significantly increased. However, the cheeses containing hydrocolloids had higher moisture and yield values than their control LFC with respect to the type and concentration. The mean values of TPA (texture profile analysis) improved the cheese texture parameters, when the hydrocolloids were included. This was clearly evident by sensory evaluation. The replacement of fat by these hydrocolloids caused a significant increase of the total, proteolytic and lipolytic bacteria counts and moulds & yeasts of cheese. The fresh full-fat white soft cheese was perceived as more elastic, less salty and had higher flavor and odor scores than all low fat variants. It could be concluded that by using hydrocolloids significantly enhanced all organoleptic parameters to gain higher total scores, as compared with control LFC, and to be more close to their corresponding control for XG cheeses (91.04 & 89.06 vs. 91.80).
https://jfds.journals.ekb.eg/article_46028_13b4ebe4c08e85fce0e39f4cf55fe062.pdf
Low fat white soft cheese
Hydrocolloids – Yield
Chemical composition
Microbiological analysis – Texture profile properties
organoleptic attributes
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-08-01
7
8
371
382
10.21608/jfds.2016.46031
46031
Original Article
Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains
Jehan Ali
1
T. El-Sisy
2
Mervat Youssef
3
Regional Center for Food and Feed, Agriculture Research Central.
Regional Center for Food and Feed, Agriculture Research Central.
Regional Center for Food and Feed, Agriculture Research Central.
The aim of the present study was to produce healthy ice cream mixes by replacement of stabilizer with whole mill grains and study their effect on the physicochemical and sensory properties. Total solid (%) was increased with added the powder of grains in all mixes. Protein ranged between3.6 to 4.9 and increased by adding whole grain meal and oats mixes contained the highest protein value. Ash % increased with added milled whole grains Oats mixes contain the highest value of ash. Fat % ranged from 20.66 to 25.90 and oats mixes contained the highest fat %. Total carbohydrate increased with adding the milled whole grains and white corn mixes contained the highest carbohydrate values. Oat mixes gave the highest overrun values. Use of 0.5% milled grain gave the highest melting rate. Increasing apparent viscosity as a result of changing kind of whole mill grains and concentration of adding: (oats; sorghum; white corn; yellow corn) and control samples. Viscosity of ice cream mixes contained1% milled grain was the highest between mixes and were the best in organoleptic properties Thus we recommend to use the milled whole grain in ice cream mixes especially oats to give the consumer a new nutraceutical product with prebiotic substances e.g β glucans , vitamins …etc. .
https://jfds.journals.ekb.eg/article_46031_bc773724cba9064422b1b65452a3e341.pdf
Whole mill (white and yellow) Corn
Sorghum
Oats and ice cream mix
physicochemical properties
sensory properties
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-08-01
7
8
383
390
10.21608/jfds.2016.46033
46033
Original Article
Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese
M. Abdel-Hamid
1
E. Hamad
2
E. Romeih
3
Department of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
Department of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
Department of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt
There is an increased consumer demand on the consumption of low fat cheese. Reduction of fat associates with defects in quality and consumer acceptability of the resultant cheese. The present study was designed to improve flavor and texture of reduced fat Ras cheese (50% fat reduction) by using Lactobacillus helveticus (LH) and buttermilk powder (BMP). Reduced-fat Ras cheese was made by using LH, LH+0.5% BMP or LH+1% BMP. For comparison reduced-fat and full-fat Ras cheeses without LH or BM were also studied. The chemical, physicochemical and proteolysis indices of all cheese treatments were measured throughout ripening for 90 days. The results show that addition of 0.5%and1% BMP increased significantly (P<0.05) the moisture content, whereas salt on moisture (S/M %) was significantly (P<0.05) decreased in reduced-fat cheese when compared to reduced-fat control treatment. These results of moisture and S/M% were associated with improved proteolysis in these cheese treatments, which resulted in an improvement in the flavor and texture of the reduced fat Ras cheese. This impact was more pronounced with the addition of 1% BM than 0.5% BM. This trend of results was in accordance with that of scanning electron microscope analysis. Addition of BMP resulting in a more compact and dense cheese structure accompanied by regularly agglomerated protein aggregates. The sensory evaluation revealed possibility of improving consumer acceptability of reduced fat Ras cheese with the addition of 1% BM in the presence of LH as adjunct culture.
https://jfds.journals.ekb.eg/article_46033_5d9891d1888792b977b49e2c9f000fca.pdf
Reduced fat Ras Cheese – Buttermilk – L. helveticus–Microstructure
Reverse-phase HPLC profile
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-08-01
7
8
391
398
10.21608/jfds.2016.46035
46035
Original Article
The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs.
Eman Abd Rabou
1
Home Economics Dept., Fac of Specific Education, Aswan Univ.
This work was carried out to study the effects of substitution fried oyster mushroom (Pleurotus ostreatus) by beef meat at levels (10, 20, 30 and 40%) and the effect of frying on chemical composition, physical, microbiological contamination and organoleptic properties of meatballs. The results showed that moisture, ash and carbohydrate contents of the raw meatballs were increased, but protein, fat contents and pH value were decreased by increasing levels of fried mushroom. As a result of frying, moisture was decreased, but protein, fat, ash and carbohydrate contents were increased compared to those of raw meatballs. The result showed that the physical properties as tenderness, plasticity and Feder values were increased, but, water holding capacity values were decreased by increasing levels of fried mushroom, on the other hand all properties were decreased as affected by frying compared to raw samples. In addition, the Feder value of raw or fried meatballs were less than 4, this means that these products had good quality. The total microbial count of raw meatballs was decreased by increasing levels of fried mushroom. Also, total microbial count of meatballs was decreased as affected by frying. Furthermore, both raw or fried meatballs were free of sporo-performing bacteria, Coliform group and Salmonella spp. Similarly, all the formulations of meatballs can be used for the preparation of acceptable organoleptic attributes. Also, the meatball containing 10% fried mushroom was the best sample compared to other samples.
https://jfds.journals.ekb.eg/article_46035_cf31384f77c192b0aeffa2841d479879.pdf
Fried- Mushroom- Meatballs- physical organoleptic properties – Microbiological