Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture
447
452
EN
Seham
Swelam
0000-0003-1266-9070
Dairy Dept., Fac. Agric. Kafr El- Sheikh ,Egypt.
sehamswelam9@gmail.com
M.
A.
Rashed
Dairy Dept., Fac. Agric. Kafr El- Sheikh ,Egypt.
Eman
F.
khames
Animal Prod. Res. Institute, Agric. Res. Center, Egypt
10.21608/jfds.2019.71333
Different incubation temperatures (40°C, 42°C and 45°C) were used in making non-fat yoghurt. Exopolysaccharides producing culture consists of <em>Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus fermentum </em>with (1:1) or without commercial yoghurt starter culture (YC-x11) were used. Treatments were examined during the storage. Results showed that, the fermentation time decreased significantly by increasing the incubation temperature, further decrease of the incubation period was observed by using a combination of YC and EPS cultures. The higher pH value and lower acidity were observed by using EPS instead of YC cultures, while using higher incubation temperature improved development of the acidity. The highest acetaldehyde content and water holding capacity were achieved by using a mixture of the tested cultures at 42°C., followed by 45°C. The same trend was noticed for the viscosity parameter; as compared with the control (YC culture at 42°C), which had lowest value. Yoghurt made using EPS culture at 40°C resulted in a very high wheying-off, but it could be treated by the combination of EPS and YC cultures at the same temperature. More improvement, however, could be achieved by increasing the incubation temperature to 42°C. Panelists gave the highest sensory scores to the yoghurt made by a mixture of EPS and YC cultures at 42 and 45°C. The results revealed that the yoghurt made with EPS and YC starter cultures (1:1) at 42°C was the most accepted and were of the best rheological properties, compared with the other treated samples.
Exopolysaccharides,Fermentation temperature,yoghurt
https://jfds.journals.ekb.eg/article_71333.html
https://jfds.journals.ekb.eg/article_71333_e3fa06abf96066377f75c359dbe605a8.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Production of Fruit Flavored Probiotic Rice Milk Beverage
453
458
EN
E.
H.
Atwaa
Food Science department, Faculty of Agriculture, Zagazig University, Egypt
Ahdab
A.
Elmaadawy
Department of Home Economics, Faculty of Specific Education, Zagazig University, Egypt
Esraa
A.
Awaad
Department of Home Economics, Faculty of Specific Education, Zagazig University, Egypt
10.21608/jfds.2019.71360
Fruit flavored probiotic rice milk beverages with two different fruit pulp types; mango and papaya at the rate of 10% and 20% were prepared. Fruit flavored probiotic rice milk and plain samples (no fruit pulp added) were analyzed for physicochemical, rheological, microbiological, antioxidant activity and sensory evaluation at fresh and after 5 , 10 and 15 days of storage at refrigerator temperature. The results indicated that total solid, fat and ash content of fruit flavored probiotic rice milk beverages were increased as compared to the plain probiotic rice milk. Also, addition of mango pulp increased fiber content of rice milk beverages, while addition of papaya pulp decreased fiber content of rice milk beverages. However titratable acidity increased with increased fruit pulp percentage. The highest values for viscosity were belonged to probiotic rice milk beverages with 20 % papaya and mango pulp. The counts of <em>S. thermophilus, L. acidophilus</em> and <em>Bifidobacterium bifidum</em> BB-12 remained above 8 log cfu ml<sup>-1</sup> at the end of storage period in all treatments. Total phenolic content and radical scavenging activity of probiotic rice milk increased with increased fruit pulp percentage. Fruit flavored probiotic rice milk incorporated with 20 % of mango pulp was the most preferred one as compare to the other treatments for sensory evaluation . The results of current study confirm that, addition of fruit pulp to the probiotic rice milk significantly improved the sensorial acceptability, physico-chemical properties and antioxidant activity of probiotic rice milk beverages.
Oryza sativa L,Mangifera indica L,Carica papaya,Dairy products,vegetable milk
https://jfds.journals.ekb.eg/article_71360.html
https://jfds.journals.ekb.eg/article_71360_38780ad201a02c873d12963c5d77339b.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Biological Effect of Mallow and Jwe's Mallow on Toxic Heavy Metal (Lead) In Vivo
459
465
EN
B.
A.
Zwain
Clinical Nutrition Fellowship Cairo University Hospitals
bassemzwain@hotmail.com
10.21608/jfds.2019.71361
The main target of the present investigation was to study the effect of some calcium sources on the level of Lead in albino rats’ . At the end of the experiment, feed intake (FI), body weight gain (BWG), feed efficiency ratio (FER) Also, serum liver enzymes (GOT & GPT) and kidney functions (Urea and creatinine) determined. Histopathological changes in the liver were examined. The results indicated that rats infected lead, which fed on a diet with mallow and Jew's mallow leaves significant increase in BWG, FI, and FER. The same groups improved the liver enzymes and kidney functions when compared with positive control group. Treating rats with mallow and Jew's mallowat the level of 10% decreased the toxic effect of lead on tested parameters and decreased the toxic changes in the cell structure of liver tissues when compared with positive control group. For histomorphometric measures of bone density, <em>Corchorus olitorius </em>and <em>Malva sylvestris </em>improved measures of bone density than that rats exposed for the lead .
Mallow,Jwe’s mallow,liver enzymes,kidney functions,bone density
https://jfds.journals.ekb.eg/article_71361.html
https://jfds.journals.ekb.eg/article_71361_689a28219bdd8c518115686dbad34fc0.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
A Novel Bio-Fermented Beverages from Dairy By-Products Based with Papaya Pulp and Stevia Leaves.
467
472
EN
Walaa
M.
Bahnas
Dairy Depart., Fac. Agric., Fayoum Univ., Fayoum, Egypt.
wms05@fayoum.edu.eg
Kh.
A.
Abbas
Dairy Depart., Fac. Agric., Fayoum Univ., Fayoum, Egypt.
Wedad
A.
Metry
Dairy Depart., Fac. Agric., Fayoum Univ., Fayoum, Egypt.
Neimate
A.
H. Elewa
Dairy Depart., Fac. Agric., Fayoum Univ., Fayoum, Egypt.
10.21608/jfds.2019.71362
Current trends and changing consumer needs indicate a great opportunity for innovations and developments in functional beverages. Scientific and clinical evidence is also mounting to corroborate the consumer perception of health from healthy beverages. So, the aim of this study was to develop probiotic cheese whey or milk permeate-based beverages fermented by 1.0% <em>Lactobacillus</em><em> acidophilus</em> or <em>L. paracasei </em>and enriched with10% papaya pulp (as prebiotic) and 1.0% stevia leaves extract (as natural sweetener). Four fermented probiotic whey and four milk permeate-based beverages were prepared and investigated for probiotic microbial counts, pH values, titratable acidity and sensorial attributes during storage period at 5±1°C for 10 days. Results of pH values and titratable acidity of the beverages indicated no significant differences between the whey or permeate beverages. However, functional permeate beverages containing stevia extract had slightly higher probiotic viability than whey beverages during cooled storage. Fermented permeate-based beverages were appraised with relatively high overall score over the whey-based beverages. The final beverages were characterized with good sensory properties and a highly viable count of probiotic <10<sup>8</sup> cfu/mL during 10 days of cooled storage. So, it is strongly advised to produce such a healthy probiotic whey or permeate beverages which fortified by papaya pulp and sweeted with stevia leaves extract.
probiotics,L. paracasei,whey,Permeate,papaya pulp,stevia leaf,and fermented beverage
https://jfds.journals.ekb.eg/article_71362.html
https://jfds.journals.ekb.eg/article_71362_f6a3728d8cbc7aa54f1afcec5fa5bbb2.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality
473
478
EN
M.
G.
A. Hassaan
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt.
Ratiba
B.
Ahmed
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt.
Manal
K.
A. Khider
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt.
mqa00@fayoum.edu.eg
10.21608/jfds.2019.71364
The aim of this study is investigating the effect of the addition of various stabilizers on physicochemical and organoleptic properties of flavored stirred yogurt. The stirred flavored yogurt was prepared by adding strawberry juice (15%) and different stabilizers to previously standardized buffalo's milk (2% fat).The added stabilizers were; carboxy methyl cellulose (CMC), starch, gelatin, gum Arabic and gum tragacanth at levels of 0.5, 0.5, 0.5, 1 and 0.3%, respectively. The chemical composition, sensory properties and some physical measurements of the flavored stirred yogurt samples were studied during 10 days of storage at 5±1ºC. The results showed lower moisture and higher ash contents, compared with control. The pH values were significantly different (P≤0.05) among the treated and control samples; the highest pH value was noticed in control samples, while the lowest was in samples treated with gum tragacanth. Samples treated with starch clarifying higher water holding capacity, more viscosity and lower syneresis, compared with all other treatments and control. Samples of stirred yogurt enriched with starch gained the highest total scores, comparing with other treatments and control.
Flavored stirred yogurt,Stabilizers,Syneresis,Water holding capacity,Starch%,Gum Tragacanth,CMC and sensory evaluation
https://jfds.journals.ekb.eg/article_71364.html
https://jfds.journals.ekb.eg/article_71364_9865e6bf367550ca95e1a4efac3f7a2a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant
479
489
EN
Manal
K.
A. Khider
Dairy Department, Faculty of Agriculture, Fayoum University, Egypt.
mqa00@fayoum.edu.eg
K.
Selim
Department of Food Science, Faculty of Agriculture, Fayoum University
Ratiba
B.
Ahmed
Department of Dairy Science, Faculty of Agriculture, Fayoum University
M.
A.
Ibrahim
Department of Dairy Science, Faculty of Agriculture, Fayoum University
10.21608/jfds.2019.71366
In this study a healthy functional dairy ices fortified with either date dibs or pomegranate dibs was made, as well using concentrated juice of red beet root as natural colorant in the latter ice milk, phenolic compounds and antioxidant activity were determined. Date dibs used as fortifier and sugar replacer in making the ice milk; the sugar was replaced by 0, 25, 45 and 65% of date dibs. On the other hand the pomegranate ice milk was made by adding pomegranate dibs at levels of 0, 2.5, 5 and 7.5% also adding 0.5% of concentrated red beet root juice. The ice milk made free of dibs served as control, the chemical, physical and sensory properties of the resultant ice milk samples during storage at -22ºC were studied. Date dibs ice milk treatments showed that increasing the proportion of replacement leads to significantly increase in the standup time, viscosity, specific gravity, weight per gallon, acidity, ash and minerals, while a decrease was occurred in meltdown and pH compared to control (C<sub>1</sub>). The values of a* (redness) and b* (yellowness) were positively affected while, L* (lightness (value was negatively affected. Also the sensory evaluation showed that the best treatment is the one that was made by adding date dibs at a rate of 45%. The results of pomegranate ice milk showed similar trends as the ice milk made with date dibs comparing with the control (C<sub>2</sub>). Also the sensory evaluation showed that the best treatment was that fortified with 2.5% pomegranate dibs.
Functional ice milk,Natural colorant,Date and Pomegranate dibs,Red Beet root,phenolic compounds and antioxidant activity
https://jfds.journals.ekb.eg/article_71366.html
https://jfds.journals.ekb.eg/article_71366_ed2324cb6cc80ef645e3a81e0b86060a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Impact of Fluoridation of Milk on Manufacturing and Properties of Yoghurt
491
494
EN
Nahed
A. A.
Elwahsh
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
nahed.elwahsh@yahoo.com
10.21608/jfds.2019.71367
Fluoridation ( F ) of yoghurt milk ( YM ) was done by adding sodium fluoride to YM before <br /> ( treatment A ) and after ( treatment B ) the heat treatment applied on cow's milk . Activity of yoghurt starter culture (YSC) was followed during fermentation by measuring acidity and pH at different intervals up to the complete coagulation. The resultant control (C) and treated yoghurt were analysed when fresh and after 10 days of cold storage (5 ± 1 ⁰C).The attained results revealed that F had no pronounced impact on YSC, while the differences in acidity, pH, TS, fat and protein contents of the resultant yoghurt due to the applied treatments were slight. Curd syneresis (CS) of C kept for 10 and 30 min at room temperature (30 ± 1 ⁰C) was higher than the corresponding treated samples, while after 60 and 90 min the differences in CS were slight in fresh samples. The stored samples showed opposite trend of results. F of YM had no obvious impact on hardness, springiness and gumminess of yoghurt. Adhesiveness was higher in C, while the opposite was noticed for cohesiveness.Organoleptically, the fresh treated yoghurt ranked less scores for appearance and firmness while some improvement was recorded during storage of all samples. No adverse impact of F was noticed on flavour attributes.
Milk fluoridation,Quality of Yoghurt
https://jfds.journals.ekb.eg/article_71367.html
https://jfds.journals.ekb.eg/article_71367_ed10284460e1b4db70b97583e03af854.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese
495
501
EN
M.
S.
Darwish
0000-0002-4972-5104
Dairy Department – Faculty of Agriculture – Mansoura University
msamir@mans.edu.eg
Asmaa
A.
El-Awady
Dairy Department – Faculty of Agriculture – Mansoura University
M.
S.
Mostafa
Dairy Department – Faculty of Agriculture – Mansoura University
10.21608/jfds.2019.71368
Strategy in transgluaminase (TGase) extracted from silver beet leaves (<em>Beta vulgaris</em> L.) performed by three stages. Ammonium sulfate precipitation (40-80%) is an important technique as an initial step in TGase purification, followed by an impure TGase sample is loaded into 2-(Diethylamino)ethyl ether sephadex A50. The final purification step was carried out by eluting dialyzed fractions into Sephadex G-100. The purified TGase was successfully purified by three purification steps with 224.2 U/mg of TGase specific activity, 3.4 fold increase in purification and 20.33% yields. The optimum temperature and pH of silver beet leaves TGase were 50°C and 5.0, respectively. The TGase completely lost its activity after 15 min at 80°C, however recovery of TGase after exposure to sodium chloride concentrations ranging from 2-6% does not affect its activity. The influence of different concentrations (5, 7.5 and 10U/g protein) of TGase on chemical, textural and sensorial of Kareish over storage time were detected. The yield and moisture content were reached the maximum values in cheese treated with TGase (10Ug<sup>-1</sup>protein), in addition to the same treatment received maximum average scores in sensory evaluation. The concentration of TGase is negatively proportional with the gumminess, adhesiveness and hardnesss values of resulted cheese.
transgluaminase,silver beet leaves – Kareish cheese,Sensory evaluation
https://jfds.journals.ekb.eg/article_71368.html
https://jfds.journals.ekb.eg/article_71368_4f42a86e7de8671f9409a63fd654e059.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Antimicrobial Activity of Fig and Olive Leaves Extracts
503
508
EN
Nahed
S.
Yousef
Food Science and Technology Department, Faculty of Home Economic, Al-Azhar University
A.
A.
El-Ghandour
Dairy Technology Research Department, Animal production Research Institute, Agric. Res. Center
Sania
S.
A. El-Shershaby
Food Science and Technology Department, Faculty of Home Economic, Al-Azhar University
10.21608/jfds.2019.71369
Recently plant extracts have been used to prevent food spoilage and poisoning diseases. In this study, fig (<em>Ficus carica</em>) and olive (<em>Olea europaea</em>) leaves were extracted by water, hot water and methanol. Antimicrobial activities of fig and olive leave extracts were evaluated. Mixture of methanolic extracts of fig and olive leave were the most effective extract and resulted in antimicrobial activities against some strains of food borne pathogenic bacteria and spoilage fungi isolated from kariesh cheese and yoghurt drink. Fig and olive leave extracts which proved to be potentially effective can be used as natural alternative preventives to control food poisoning diseases and preserve food stuff avoiding health hazards in the applications of chemically antimicrobial agents.
Food spoilage,natural antimicrobial,Pathogenic bacteria,leaves extracts
https://jfds.journals.ekb.eg/article_71369.html
https://jfds.journals.ekb.eg/article_71369_5909410738f6ccdba5a1660b17bafab9.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
10
12
2019
12
01
Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets
509
514
EN
A.
Abd El- Rahim
Dairy Science Department Assiut University -Egypt
10.21608/jfds.2019.77370
Eight blue-veined type cheeses (one domestic, seven imported Roquefort cheeses) were examined. Results showed that, % of fat and fat in dry matter ranged between (29 to 36) and (52.51 to 64.96), respectively. Moisture and total solids contents ranging between (39.44 to 45.02) and (54.98 to 60.56) respectively, while soluble nitrogen and amino nitrogen, were (42.51 and 50.48), (18.21 to 22.00) respectively. Total protein and its percentage in the dry matter, the results ranging between (18.66 to 23.00) and (31.22 to 43.60) respectively. the concentrations of both tyrosine and tryptophan acids ranged from (0.36 to 0.44) and (0.42 to 0.55). free fatty acids and volatile fatty acids, ranged from (33.00 to 70.00) and (15.00 to 42.00) . The microbial load ranged between (2.3 x 10 <sup>5</sup> to 18.5 x 10 <sup>5</sup>). While fungi and yeasts ranged between (14.5 x 10 5 to 150.1 x 10 <sup>5</sup>) cfu. Coliform bacteria group and the anaerobic spore former bacteria had not been detected in all investigated cheese samples. study showed that the presence of roquefortin C in all cheese samples with a range of (1.9 to 5.21) with an average of 3.58, and the cheese samples number 3, 7, and 8 contained benicelic acid and were not detected in the rest of the samples, while the study confirmed that all samples, were completely devoid of both aflatoxin G1, M1, B2, and B2.
blue veined cheese,Roquefort cheese,mycotoxin,Aflatoxin
https://jfds.journals.ekb.eg/article_77370.html
https://jfds.journals.ekb.eg/article_77370_550029c94ebbf5065cea9b0205693843.pdf