Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
2
2012
02
01
UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE
63
74
EN
Afaf-Haniem
M.
Ramadan
Home Economics Dept., Fac. of Specific Education, Mans. Univ., Egypt
10.21608/jfds.2012.75303
This research was aimed to utilized from baladi orange pomace (<em>Citrus sinensis</em>) as by-products from juices factories which causes some environmental problems in processing low cup calories cakes. Wheat flour 72% extraction was substituted with powdered orange pomace at different three levels i.e. 5, 10 and 15%. Effect of orange pomace on physical, chemical, textural characteristics and microstructure properties of cup cakes were determined. A gradual decrease in moisture, ether extract, carbohydrates, while fiber and ash contents were increased with the increase in concentration of powdered orange pomace. with substitution of 15 % orange pomace to cake batters and cake formulae was negatively effect on physical characteristics namely , pH, line spread, and volume cm<sup>3</sup>, texture profile and volume measurements. Results of scanning electron microscope showed that substitution with 15 % orange pomace caused undesirable changes in the structure of starch granules, gluten matrix and the gas cells comparing with the other cup cake formulae. Results of sensory evaluation indicated that cup cake formulae containing 5% and 10% orange pomace have the highest scores for taste ,odour, height , crumb colour and crust colour in compared with cup cake formula with 15 % orange pomace. So, substitution wheat flour 72 % with orange pomace powder up to 10 % in processing low calories cup cake is recommended .
orange pomace,cup cake- physical properties,nutritional value – scanning electron microscope
https://jfds.journals.ekb.eg/article_75303.html
https://jfds.journals.ekb.eg/article_75303_992748764656054e8ee9a22dccfc082f.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
2
2012
02
01
ISOLATION AND IDENTIFICATION OF Enterococcus STRAINS FROM OLD EGYPTIAN HARD CHEESE.
75
84
EN
Nanis
H.
Gomah
Dairy Department, Assiut University, Assiut, Egypt
K.
J.
Heller
Institute of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
10.21608/jfds.2012.75305
Six bacterial strains were isolated from old Egyptian hard cheese, and identified by rapid ID 32 strep V2.0 as <em>Enterococcus durans</em> with 99.9 % identity. The strains were tested for growth under different stress conditions such as different temperatures (42, 46, 50, 55°C), antibiotic (Erythromycin EM) and different salt concentrations (1, 2, 3, 4, 5 % NaCl). One strain, which appeared to be rather resistant to the different stress conditions, was selected for determination the characteristics of the plasmid harboured by the strain. To study the biological functions of the plasmid, wild type and plasmid-cured derivatives were compared i) for resistance against different antibiotics (ampcillin AMP, chloramphenicol C, cefotaxime CTX, EM, gentamycin CN, kanamycin K, lincomycin MY, methicillin MET, neomycin N, ofloxacin OFX, rifampicin RD, streptomycin S, tetracycline TE, vancomycin VA), ii) resistance against high temperature and iii) for ability to grow at high salt concentrations. Results showed that there was no difference in antibiotics resistance for wild type and cured strain, except for S and VA (cured strain was less sensitive than the wild-type ) . Determination of growth rates of both strains in medium containing EM showed that the cured strain grew better than the wild type at 42°C, however, in the absence of EM the wild type strain grew better than the cured one at 42, 46 and 50°C. No significant differences between both strains were seen when they were grown at different NaCl-concentrations of 1, 2, 3, 4 and 5 %.
Enterococcus durans,plasmid,antibiotics resistance,NaCl resistance
https://jfds.journals.ekb.eg/article_75305.html
https://jfds.journals.ekb.eg/article_75305_52c9fce3d7381112642eb56652b6ad42.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
2
2012
02
01
SEQUENCE ANALYSIS AND CHARACTERIZATION OF Enterococcus deurans PLASMID
85
100
EN
Nanis
H.
Gomah
Dairy Department, Assiut University, Assiut, Egypt
10.21608/jfds.2012.75306
More than twenty different fragments of a plasmid pNG (size 7743- 19329 bp) found in <em>Enterococcus deurans</em> strain resistant to different antibiotics (cefotaxime CTX, kanamycin K, methicillin MET, streptomycin S) isolated from Egyptian hard cheese were successfully cloned with the blue script vector into E- coli XL1-blue, JM 101. The Sequencing was done for all different colons. Sequencing results were subjected to Bork Group's Advanced BLAST2 search Service at EMBL for making the identification of code regions with data base similarity.The results showed that the plasmid contained different genes identified as identical to hypothetical protein gene produces "hypothetical protein" found in<em> Entrococcus faecium</em> plasmid pRUM, GTP-binding protein gene from <em>Entrococcus faecium</em> V583 produces "GTP-binding protein", V-type sodium ATP synthase subunit A ( EC 3.6.3.15) (Na(+) – translocating ATPase subunit A gene produces "Na+- ATPase alpha and beta subunit ", integral membrane protein gene:"ip<sub>-</sub>0259 " produces "integral membrane protein" from <em>Lactobacillus Plantarum</em> strain WCFS1 , putative RepA gene produces: " putative RepA " ;<em>Entrococcus faecium</em> plasmid pRUM, GTP cyclohydroase I from <em>Lactococcus lactis subsp. Lactis</em> (strain IL1403) , Protease gene: "sppA"; produces:"protease IV"from <em>Shigella flexneri 2a</em> str. 301 and other different genes. The complete sequence of the studied plasmid is now under investigation.
Enteroccus deurans,plasmid,cloning,sequence analysis
https://jfds.journals.ekb.eg/article_75306.html
https://jfds.journals.ekb.eg/article_75306_088475f3d5e2649985ab09b9fc954665.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
2
2012
02
01
UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS
101
110
EN
Rania
E.
El-Gammal
Food Industries Dept., Fac. Agric., Mansoura Univ., El-Mansoura-Egypt.
rawana@mans.edu.eg
10.21608/jfds.2012.75307
Nowadays, Natural antioxidants are concern a great demand for consumer preference and health . This study was carried out to investigate the possibility of using vegetables wastes and by products as natural antioxidants . Five commercial waste and by-products namely, tomato pomace , potato peels , eggplant peels and olive leaves were evaluated . Phenolic compounds for each ethanolic extracts were identified using HPLC and different compounds also, were identified namely, chlorogenic , vanillic , ferrullic , Salicylic and caffeic acids … etc . Results of total phenolic contents (TPC) of the investigated extracts ranged from 29 to 144 mg /g. gallic acid. Olive leaves extracts showed the highest antioxidant activities (DPPH ) in compare with other extracts ( 92.1 % ) . Results of rancimat test indicated also, that addition of olive leaves extract to palm oil exhibited the highest induction period (I.P ) (11.3) hours comparing with the other extracts .
From the economical point of view, vegetable wastes and by- products can used as natural source of antioxidants and play an important role in food industry .
Vegetable wastes,agro-industrial,by-products,phenolic compounds. oil stability
https://jfds.journals.ekb.eg/article_75307.html
https://jfds.journals.ekb.eg/article_75307_95dd94407eb03b5c981a614b0ac98652.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
2
2012
02
01
IMPACT OF Bifidobacterium befidium ON VITALITY AND QUALITIES OF BIO-YOGHURT MADE WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA
111
124
EN
M.
Sh.
Gomaa
Dairy Dept., Faculty of Agriculture, Mansoura University.
M.
M.
Abo-Srea
Dairy Dept., Faculty of Agriculture, Mansoura University.
Eman
L.
Mostafa
Microbiological Dept., Animal Products Res. Institute, ARC, Cairo.
Doaa
M.
Fathy
Microbiological Dept., Animal Products Res. Institute, ARC, Cairo.
10.21608/jfds.2012.75310
Four strains of lactic acid bacteria as the following I- <em>Str. thermophilus</em> + <em>Lactobacillus acidophilus</em> + <em>B. befidium</em> (1:2:1) treatment (B). II- <em>Str. thermophilus</em> + <em>Lactobacillus helveticus</em> + <em>B. befidium</em> (1:1:2) treatment (C). <em>Str. thermophilus</em> +<em> Lactobacillus bulgaricus</em> + <em>B. befidium</em> (1:2:2) treatment (D) were evaluated to their abilities at viability and growth rate when grown with <em>Bifidobacterium befidium</em> to produce bio-yoghurt as compared to traditional yoghurt made by traditional yoghurt starter IV-<em> Str. thermophilus </em>+ <em>Lactobacillus bulgaricus</em> (1 : 1) treatment (A). Resultant yoghurt chemically, rhiologically, microbiologically and sensory evaluated when it was fresh or during storage period. Results showed that pH values in all treatments were higher than those in control and the acidity was in inverse trend to the pH in all treatments and control. T.V.F.A. values were increased in all treatments and control with the progress in storage periods as well as, treatment (B) gained the highest T.V.F.A. value among other treatments and control. Curd syneresis was in a correlation with the progress of acid content. Also, total bacterial count was increased with progress in storage until 3 days followed by a decrease but treatment (D) gained the highest growth rate among other treatments and control yoghurt. The strains were enhanced when they grown in a combination with <em>Bifidobacterium befidium</em>allexcept <em>Lactobacillus acidophilus</em>. No growths on macconkey agar media, no molds and yeast in all treatments and control yoghurt in fresh or stored product. The presence of proteolytic and lipolytic bacteria was increased with the progress in storage periods. Sensory evaluation data showed the consumers acceptance of all treatments except treatment (B) where it was weak in body and texture and more flat in aroma. From these results we can concluded that bio-yoghurt with healthy properties can be made with a combination with <em>Bifidobacterium befidium</em> to enhance its viabilities and to achieve the probiotic dose number (10<sup>6</sup> cfu/gm) without any aroma, body and texture defects. Also, these results orientate the future research works to enhance the properties of bio-yoghurt contains <em>Streptococcus thermophilus, Lactobacillus acidophilus </em>and<em> Bifidobacterium befidium</em> as starter culture.
probiotic bacteria,bio-yoghurt,Bifidobacterium befidium
https://jfds.journals.ekb.eg/article_75310.html
https://jfds.journals.ekb.eg/article_75310_3dbf2aa6620172951eb81299a3ee3996.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
2
2012
02
01
NUTRITIONAL VALUE AND FATTY ACIDS COMPOSITION IN THE MOST COMMON EGYPTIAN FISH AS AFFECTED BY TRADITIONAL GRILLING PROCESS
125
135
EN
Sh.
M.
El-Shehawy
Food Industries Dept., Fac. Agric., Mansoura University, Egypt
Gehan
A.
Goneim
Food Industries Dept., Fac. Agric., Mansoura University, Egypt
Zeinab
S.
Farag
Food Industries Dept., Fac. Agric., Damietta, Mans. Univ., Egypt
10.21608/jfds.2012.75312
This research was carried out to study the impact of the traditional grilling process on the nutritional value and fatty acids composition of the most common Egyptian fish (Tilapia, Mullet and Sardine). The obtained results showed a decrease in moisture, ash and oil in grilled fish as a result of grilling process, where crude oil decreased from 22.14% to 11.40% (based on dry weight) in Mullet fish. While, crude protein increased from 69.04% to 86.71% (based on dry weight) in Mullet fish, too. As for fatty acids composition, decrease percentage of saturated fatty acids were 4.25% and 2.35% for Sardine and Tilapia, respectively, while this percentage increased in Mullet fish by 6.25% of saturated fatty acids. Also, monounsaturated fatty acids percentage decreased in Sardine and Mullet fish by 3.84% and 11.72%, respectively. Polyunsaturated fatty acids increased in all types of fish by various percentages. Total unsaturated fatty acids/ total saturated fatty acids ratio of fish oils increased in both Sardine and Tilapia, where the rise percentage were 9.76% and 4.6%, respectively, while decrease percentage of this ratio in Mullet fish was 9.55%. Results of this study has shown that the common Egyptian fish were very poor in polyunsaturated fatty acids content, especially the omega-3 (EPA and DHA). So, it is recommended to increase consumption of other types of fish which are rich in these fatty acids.
Fish grilling process,Chemical composition,Nutritional Value,and fatty acids profile
https://jfds.journals.ekb.eg/article_75312.html
https://jfds.journals.ekb.eg/article_75312_4a19344d443d6024db457c326cabaa8a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
2
2012
02
01
LONG TERM FREEZING STORAGE STUDY TOWARD SAFETY, NUTRITIVE VALUE AND CHEMICAL CHANGES OF PISTACHIO NUTS
137
152
EN
Alia
M.
Hashem
National Nutrition Institute, Cairo
Ghada
Z. A.
Soliman
National Nutrition Institute, Cairo
M.
A.
Arafa
Nutrition and Food Sciences Department, Helwan University, Egypt
10.21608/jfds.2012.75315
Consumption of nut kernels has shown an upward trend due to people's increasing tendency to eat healthy snacks. Pistachio (<em>Pistacia vera L.</em>) is one of the most famous nut trees in the world. The aim of the study is to asses’ nutritive value, fatty acid, chemical and sensory parameters, total aflatoxins & aflatoxin B<sub>1</sub>, and microbiological counts changes after long term storage in freezer (-18±1 °C). Twenty samples of pistachio (raw, unpacked) were collected from the local markets in Egypt. They were subjected to chemical, aflatoxins and microbiological analyses. It was found that pistachio nuts become rancid and not safe to be consumed. It was found that fatty acids profile changed after prolonged storage, where saturated fatty acids increased from 5.77% to 13.57% (+2.35 times), and the unsaturated fatty acids decreased from 47.61% to 41.98% (-11.82%). The most decrease was noticed in unsaturated linoleic acid (-57.84 relative % and -50.20 fats %). Also peroxide value increased. The pistachios nuts after two years of storage at freezing condition were shrinking (moisture content decreased from 5.18% to 4.5%, i.e. -13.13% decreases) resulting in raising the level of relative humidity around the nuts which leads to activation of AFs production. The microbial counts were sharply reduced after long term freezing storage application at refrigerator freezer for 2 years at (-18±1 °C).<em> Staphylococcus aureus </em>was not found in all the pistachio samples. This study has confirmed that prolonged storage render pistachio nuts are a suitable target for deterioration and aflatoxins accumulation, in spite of the reduction of microbial counts was considerable. So prolonged storage must be avoided to reduce deterioration and the threat to human health can be minimized.
Pistachio nuts,Freezing storage,Rancidity,Aflatoxins,AF B1,Microbiological contamination
https://jfds.journals.ekb.eg/article_75315.html
https://jfds.journals.ekb.eg/article_75315_ac2dedd3f20e4187544b51d210996eaa.pdf