ORIGINAL_ARTICLE
EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT
Recently, a focus on the utilization of whey and soya proteins has been receiving significant attention due to their nutritional value and their potential to enhance the functional characteristics of the dairy products. Set yoghurt was manufactured from standardized (4% fat) buffalo milk alone (control), or fortified with whey protein concentrate (WPC), soya protein concentrate (SPC) or their combination (MIX) and stored at 5±2 °C for 10 days. Sensory properties of the resultant yoghurt were evaluated one day after manufacturing. All treatments were analyzed when fresh and during storage period for pH-value, titratable acidity(TA) and syneresis. The pH-values and titratable acidity(TA) of yoghurt samples showed that both soya and whey proteins did not alter the rate of acid production in yoghurt. Acidity of samples treated with WPC during storage was significantly (P<0.05) higher, compared to control. Also, the addition of whey proteins and soya proteins or their combination resulted in reduction in the syneresis of yoghurt samples by about 17-25%, when compared with control at zero time. Fortification with soya proteins lowered appearance, taste and odor scores by 25, 37 and 35%, respectively, compared with the control. This negative effect of soya proteins on the sensory properties of yoghurt (SPC treatment) was improved when combined with whey protein in the MIX treatment. Therefore, it is recommended to add whey proteins to improve sensory and syneresis properties of soya yoghurt.
https://jfds.journals.ekb.eg/article_50094_8e1409718e1528e7c3f60cfd2b9317f3.pdf
2015-12-01
689
695
10.21608/jfds.2015.50094
yoghurt
Soy Proteins
Whey proteins
Sensory evaluation
Syneresis
M.
El-Abd
1
Dairy sciences department, Faculty of Agriculture, Cairo University.
AUTHOR
E.
Hamad
2
Dairy sciences department, Faculty of Agriculture, Cairo University.
AUTHOR
Jihan
Kassem
3
Dairy sciences department, Faculty of Agriculture, Cairo University.
AUTHOR
Eman
Yousef
4
Dairy sciences department, National Research Centre.
AUTHOR
Rasha
Tawfik
5
Dairy sciences department, National Research Centre.
AUTHOR
ORIGINAL_ARTICLE
EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE
Low-moisture Mozzarella cheese (LMMC) was manufactured from cow milk (control) and from standardized buffalo milk (SBM, 3 % fat) by partial substitution of NaCl with KCl. LMMC was made and salted with 4 salt mixtures: NaCl only, 3 NaCl: 1 KCl, 1 NaCl: 1 KCl and 1 NaCl: 3 KCl. The effect of substitution NaCl with KCl on the meltability and texture properties of Mozzarella cheese from different treatments was investigated. The resultant cheeses were analyzed when fresh and after 1,2,3 and 4 weeks of storage at ~ 5 oC for chemical and organoleptic properties, whereas, fresh and 4 weeks for physical and reheological properties. Mozzarella cheese manufactured from SBM salted with substitution 1 NaCl: 3 KCl had the lower moisture content. Mozzarella cheese made from SBM had total protein (TP), fat and ash contents higher than the control. Soluble nitrogen (SN), tyrosine, tryptophan and total volatile fatty acids (TVFA) increased in all treatments after storage period (P < 0.05). Mozzarella cheese made from SBM salted with NaCl only had the highest yield. Acidity development of Mozzarella cheese made from SBM with substitution 1 NaCl:3 KCl was higher than all other treatments and increased during storage period in all treatments. Using substitution NaCl with KCl increased the meltability of buffalo Mozzarella cheese and cheese manufactured by partial substitution 1 NaCl: 1 KCl had meltability closed to the control. Traditional Mozzarella cheese showed high oiling off. The oiling off increased in all treatments after storage. Also, rehelogical properties (hardness, cohesiveness, springniess, gumminess and chewiness) of Mozzarella cheese improved by substitution of NaCl with KCl. Mozzarella cheese made by partial replacement of NaCl with KCl (1:1) had the highest scores for flavour and acceptability. Whey and kneading water of Mozzarella cheese made from SBM were higher in total solids, protein, ash and some of minerals (Ca, K and P) than that made from cow milk.
https://jfds.journals.ekb.eg/article_50096_282ad898ccb65a955e8936d9abe11faf.pdf
2015-12-01
697
712
10.21608/jfds.2015.50096
Mozzarella Cheese
cow" milk
buffaloes" milk
NaCl
KCl- meltability
fat leakage
oiling off- textural properties
W.
Nasr
1
Dairy Technology Research Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET.
A trial was carried out to produce a new traditional Indian dairy product (Khoa), to be introduced to the Egyptian market as a new kind of confectionery. The preparation of Khoa was made with some modification. In this study four treatments were carried out as follows: First treatment (K1)Khoa was made from raw buffalos' milk . In the second one (K2) Khoa was made from retentate buffalos' milk , the third (K3) and the fourth treatment (K4) were made from raw buffalos' milk with addition of 20 and 40 % skim milk powder respectively before heat treatment .All treatments of Khoa were evaluated process time and value of yield. All the samples were tested for organoleptic, chemical and microbiological parameters. The chemical analyses indicated that significant differences among four treatments of samples were found for protein, fat, carbohydrate, and ash, (p<0.05), except moisture contents. In addition, Microbial analysis, different treatments of Khoa had low Total bacterial cout in fresh while it had slightly increased in the storage period. All treatments were free of pathogenic bacteria until three weeks. On the other hand the treatment K2 had recorded the highest yield and the lowest processing time. The organoleptic of all treatments were accepted by all judging members and consumers.
https://jfds.journals.ekb.eg/article_50098_e1f2e83c585609b8c3fe9121c5e7efcf.pdf
2015-12-01
713
724
10.21608/jfds.2015.50098
Khoa
confectionery
essential amino acids
processing time
yield
organoleptic
Pathogenic bacteria
Quality
shelf life
Eman
Mohamed
1
Animal Production Researsh Institute
AUTHOR
Neamah
Attala
2
Animal Production Researsh Institute
AUTHOR
Neamat
Bassuony
3
Regional Center for food and feed
AUTHOR
ORIGINAL_ARTICLE
EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY
The effect of artichoke as a source of inulin which is used as a fat replacer on physic-chemical characteristics and sensory attributes of ice cream with different level of fat (12, 9, and 6%) with 11% SNF were investigated. Artichoke blend was used in different combinations for substitution with fresh skim milk (9 % T.S) in the preparation of ice cream with 12, 9 and 6 % fat comparing with control (15% fat).The results revealed that artichoke ice cream treatments were close to the control by a sensory panel. It was observed that artichoke ice cream had the highest content of ash, fiber and carbohydrate, while it had the lowest content of protein compared with control. The decreases in the total energy were pronounced in artichoke ice cream due to the decrease in fat percentage. Moreover, the inulin percentage increased with increasing the amount of added artichoke blend up to 1.7 %. Artichoke ice cream obtained had the highest potassium, magnesium and iron. Artichoke in ice cream mixes increased the specific gravity, weight per gallon and viscosity. Also, the data showed a marked increase in melting resistance in the artichoke ice cream with 9 % fat. On the other hand the overrun of artichoke ice cream treatments was in range 58 – 68 %. It can be recommended that the addition of artichoke as a source of inulin used as fat replacer and functional ingredient to prepare optimize quality law calorie ice cream.
https://jfds.journals.ekb.eg/article_50100_8a383619c94eb66f40d0df33f6ddc6f0.pdf
2015-12-01
725
734
10.21608/jfds.2015.50100
Ice cream, artichoke
inulin
fat replacers, functional ingredient
Karima
Abo El Enien
1
Dairy Chem. Department
AUTHOR
Magda
Abd El Aziz
2
Dairy Chem. Department
AUTHOR
W.
Nasr
3
Dairy Technology Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt.
AUTHOR
ORIGINAL_ARTICLE
PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS
The aim of present study was to evaluate the antihyperlipidemic effect of grape seeds powder (GSP) and oil (GSO) on lipid profile of hypercholesterolemic rats. The chemical properties of grape seed powder (GSP) and grape seed oil (GSO) were determined. Total phenolic compounds of GSP were determined and fractionated .Results showed that grape seeds are considered to be rich source of natural antioxidants and have bioactive compounds that play a great role to protect human body. Biological evaluation also conducted on hypercholesterolemic rats feed on diets supplemented with GSP and GSO at levels of (4, 5%). The supplementation of GSP and GSO decreased markedly serum TC, TG and LDLC. GSO also significantly reduced liver enzymes levels ALT, AST and ALP, and increased the glutathione content of the liver. The histological examination revealed a potent protective action of GSO rather than GSP, on heart, aorta, and liver. Therefore, use of GSP (mainly) and GSO as supplements caused significant improvement in biochemical parameters in favor of hypocholesterolemia in all rats groups and could be protect against hypercholesterolemia and can be also used as effective natural antioxidants.
https://jfds.journals.ekb.eg/article_50103_5d9c6b4cb4d130b0a32690e28c2db36f.pdf
2015-12-01
735
752
10.21608/jfds.2015.50103
Hypercholesterolemic diet
Grape seed powder
Grape seed oil
Lipid profile
Liver enzymes and Histopathological examination
Mervat
El-Demery
1
Home Economic Dept., Fac. of Specific Education. Kafrelsheikh Univ., Egypt.
AUTHOR
A.
El- Refai
2
Food Industries Dept. Fac. Of Agric. Mansoura Univ., Egypt.
AUTHOR
ORIGINAL_ARTICLE
EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .
Physicochemical studies on flours milled from irradiated samples of Sakha 94 wheat indicated that, besides its protective role from insects and microorganisms, gamma irradiation also has important effects on various quality criteria of wheat flour. Experiments have been performed to study the effects of gamma irradiation on various aspects of wheat flour quality such as dough properties, and baking quality. It was reported in the previous study that falling number, wet gluten and dry gluten values of the flour decreased significantly as radiation levels increased. Apparently the detrimental effect of γ-irradiation was largely on the gluten protein. In this study water absorption and degree of weakening values increased with increasing radiation doses higher than 0.5kGy compared to control sample, while dough stability decreased. The results showed that the overall bread quality of wheat flour was greatly reduced at doses of radiation (1.5-3.5kGy). At 3.5KGy, the mixing requirement was reduced and loaf volume and crumb grain were impaired.
https://jfds.journals.ekb.eg/article_50105_69955ad0c6ca9947814433a2b88cf4ae.pdf
2015-12-01
753
769
10.21608/jfds.2015.50105
Irradiation
Wheat Flour
physicochemical
Technological properties
A.
El-Karamany
1
Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR
The purpose of this study was to improve a traditional biscuit by increasing the value of vitamin B1, vitamin B2, vitamin B3, vitamin E, fiber, protein and fat by the addition a natural source for all of this to biscuit formula. Quinoa has gained an increasing interest due to its nutritional value as well as its vitamins(B1, B2, B3 and E) content. In this experiment quinoa flour was blended with wheat flour in ratio of 10%, 15% and 20%. These samples were thereafter subjected to functional properties analysis. The proximate composition of the various flour blends used for the preparation of biscuits were determined using standard methods. The physico-chemical analysis and sensory evaluation was done to know the acceptability of quinoa biscuits. These were evaluated for sensory analysis that included color, taste, Texture and overall acceptability. The quinoa biscuits were analyzed for analytical and chemical analysis, which includes moisture content, fiber, fat, protein and ash. On the basis of nutritional value quinoa biscuits containing 20% quinoa flour is acceptable as it contains higher fiber content than other samples, at the same time on the basis of sensory evaluation quinoa biscuit containing 20% quinoa flour scored high score for over-all acceptability.
https://jfds.journals.ekb.eg/article_50109_ea8ec8407a15082a904568e04fd79c5c.pdf
2015-12-01
771
780
10.21608/jfds.2015.50109
quinoa Flour
Quinoa Biscuits
Physico-chemical analysis
Sensory Evaluation, Vitamin content, nutritional value
K.
Makpoul
1
Food science and technology - Agricultural industrialization unite Division of Ecology and Dry Land Agriculture Department of Plant Production - Desert Research Center
AUTHOR
A.
Ibrahem
2
Food science and technology - Agricultural industrialization unite Division of Ecology and Dry Land Agriculture Department of Plant Production - Desert Research Center
AUTHOR