ORIGINAL_ARTICLE
EFFECT OF NATURAL ANTIOXIDANT EXTRACTED FROM HULLS OF Vicia faba ON CAKE SHELF LIFE.
Hulls of Vicia faba were treated by ethanol 70% (v/v) to extract favonoids (kaempherol, quercetin, catechin, narginine and rutin) and phenolic acids (P-coumaric, ferulic and chlorgenic acids) then were identified by paper chromatographic technique. Synthetic antioxidant (butylated hydroxytoluene, BHT) and natural antioxidant exhibited strong and close antioxidative activities (91.70% and 86.88%, respectively). The hulls of Vicia faba extract and BHT were added to sunflower oil at levels 100, 150 and 200 ppm to keep its quality during heating at 180+5oC for 32 hours. Moreover, the synthetic and natural antioxidants were added to cake made up by sunflower oil at the same levels. Cake was stored at room temperature for four weeks and the lipids were extracted every four days.
The results reported that the addition of Vicia faba hulls extract as natural antioxidant to sunflower oil and cake delayed the lipid peroxidation during heating oil and storage of cake.
https://jfds.journals.ekb.eg/article_50066_3f2db85f1bf3537765c7c1ab3178df21.pdf
2015-08-01
523
529
10.21608/jfds.2015.50066
Vicia faba
antioxidants activity, sunflower oil, BHT
A.
Abd El-Sattar
1
Food Technology Research Institute, Agricultural Research Center, Giza.
LEAD_AUTHOR
ORIGINAL_ARTICLE
EFFECT OF LUPINE POWDER ON RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF YOGHURT
The effect of different concentrations (2, 4, 6 and 8%) of lupine powder on sensory, rheological, chemical and microbiological properties of yoghurt samples were investigated during refrigerated storage at 4°C for 15 days. The results indicated that the overall pH of lupine yoghurt lowered with increasing of % lupine powder as well as acidity increased gradually by adding lupine powder. The development of acidity in yoghurt (control) or which supplemented with lupine was increased gradually during storage with increase the lupine powder in yoghurt. The synersis of fresh lupine yoghurt was the lowest value compared with the results after 7and 15 days. The texture properties of lupine powder yogurt during storage were noted that control increased in firmness and gumminess, while cohesiveness, chewiness, springiness and resilience were decreased. On the other hand all concentrations recorded high values in firmness, cohesiveness, gumminess, chewiness, springiness and resilience during cold storage. There are significant (P ≤0.05) differences in the overall acceptability between control and those prepared by adding 2 & 4 %. Panel test showed that fresh yoghurt lupine prepared from control, 2 & 4% are more acceptable compared to that of 6 & 8%. Also the results revealed that the concentrate 8% of lupine powder represented the optimum concentration in decreasing total bacterial count and Staphylococcus aureus counts from 9×105 and 9×103 to 9×102 and 5×10 cfu/g respectively and increasing Lactobacillus bulgaricus and Streptococcus thermophilus from 10×104 and 8×104 to 8×106 and 5×106 cfu/g respectively. While the total coliform and faecial coliform bacteria were completely disappeared as well as yeast & Moulds were eliminated after 15 days during storage time at 4°C.
https://jfds.journals.ekb.eg/article_50068_a95c34e1362d9fa634f6c2aec829deb4.pdf
2015-08-01
531
546
10.21608/jfds.2015.50068
Lupine yoghurt –antimicrobial activity- alkaloids
chemical and sensory properties
A.
Abdel–Salam
1
Regional Center for Food and Feed (RCFF), Agric. Res. Center, Giza, Egypt.
AUTHOR
Jehan
Ali
2
Regional Center for Food and Feed (RCFF), Agric. Res. Center, Giza, Egypt.
AUTHOR
Abeer
Zayan
3
Food Technology Research Institute (FTRI), Agric. Res. Center, Giza, Egypt.
AUTHOR