Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
INFLUENCE OF SOME ADDITIVES ON THE PROPERTIES OF FLAVORED WITH FRUIT PROBIOTIC FERMENTED MILK
623
635
EN
I.
A.
Abou Ayana
Dept. of Dairy Res., Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt
A.
A.
Gamal El Deen
Dept. of Dairy Res., Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt
K.
M. K.
Ayaad
Dairy Tech. Res. Dept., Animal Production Res. Inst. Agric. Res. Center, Giza, Egypt
10.21608/jfds.2012.81729
The effect of Glucon Delta-Lactone (GDL), disrupted <em>Saccharomyces cerevisiae </em> cells after freezing (DSCAF) and yeast extract (YE) on the properties of flavored with fruit probiotic fermented milk was investigated. The obtained results revealed that 5% of DSCAF activated the bacterial growth more than other additives. Therefore, it was selected to make fermented milk from UF retentate of cows’ milk (14 % T.S.) with 3% ABT – 4 culture. This additive accelerated the fermentation time throughout 2 hours, but GDL (0.4%) and YE (0.4%) reduced the fermentation time an hour. The addition of 5% of mango or strawberries pulp slightly decreased the fermentation time and partly decreased rheological quality. However, the counts of probiotic bacteria increased to more than the minimum therapeutic dose and mold and yeast were affected in the presence of DSCAF (5%). These organisms were detected on the seventh day of cold storage and had limited numbers. This result was confirmed when the growth of <em>Aspergillus niger </em>and<em> Aspergillus flaveus </em>reduced in the presence of DSCAF (5%), <em>Aspergillus niger </em>grew only 2.2cm while <em>Aspergillus flaveus </em>scored2.6 cm growth zone.
Fermented milk,probiotic bacteria,Saccharomyces cerevisiae Glucono-Delta-Lactone (GDL),yeast extract
https://jfds.journals.ekb.eg/article_81729.html
https://jfds.journals.ekb.eg/article_81729_382492d2f0c003d3db32aeb5846d06e9.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
THE USE OF A BLEND OF MILK INGREDIENTS AND DIFFERENT PALM OIL FRACTIONS IN PROCESSED CHEESE FORM
637
645
EN
M.
M.
Ismail
Dairy Technology Dept., Animal Production Res. Inst., Agric. Res. Center, Giza, Egypt.
10.21608/jfds.2012.81731
The objective of this research was to study the effect of using unhydrogenated palm oil fractions on processed cheese properties. Five treatments of processed cheese were manufactured using hydrogenated palm kernel oil (HPKO), palm kernel olein (PKO), double fractionated palm olein (DFPO), mixture of HPKO and PKO (1:1) and mixture of HPKO and DFPO (1:1).
Results showed that using of PKO and DFPO slightly decreased pH values of processed cheese and had no effect on moisture, fat, TN and salt contents. PKO cheese was lighter whereas DFPO cheese was more yellowish as compared with other treatments. Addition of DFPO to formula of processed cheese decreased the texture profile analysis hardness and increased the meltability values. The scores of sensory evaluation of HPKO and PKO cheeses were similar and higher than those of DFPO cheese.
It is suggested that processed cheese can be produced by using palm kernel olein instead of hydrogenated palm kernel oil.
Palm Oil- palm kernel olein,Processed cheese
https://jfds.journals.ekb.eg/article_81731.html
https://jfds.journals.ekb.eg/article_81731_d32f99b070ed95683893c4b2643a91e3.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA
647
667
EN
Neamat
I.
Bassuony
Regional Center for Food and Feed. Agric. Res. Center. Egypt
A.
F.
Abdel-Salam
Regional Center for Food and Feed. Agric. Res. Center. Egypt
Zeinab
M.
Abdel- Ghany
Regional Center for Food and Feed. Agric. Res. Center. Egypt
M.
F.
Abol- Ela
Regional Center for Food and Feed. Agric. Res. Center. Egypt
A.
M. M.
El- Karamany
Regional Center for Food and Feed. Agric. Res. Center. Egypt
M.
A.
Atwa
Regional Center for Food and Feed. Agric. Res. Center. Egypt
10.21608/jfds.2012.81733
In this study 30 samples each packet and unpacked white cheese (high, middle and low salt white cheese) were collected from different retail markets in Cairo. All examined samples were evaluated chemically and microbiologically. The results revealed that, highest contents of protein, carbohydrate, Ca and P were 12.70, 7.00, 1.72 and 1.85% in high salt packed white cheese, low salt unpacked white cheese, high salt unpacked white cheese and low salt packed white cheese respectively. Lowest contents of fat, fiber, ash, moisture ,NaCl. and pH value represented 21.70, 8.00, 1.29, 41.39, 0.85% and 3.52 in low salt packed white cheese , high salt unpacked white cheese, low salt unpacked white cheese, high salt unpacked white cheese , low salt unpacked white cheese, and low salt packed white cheese respectively. The highest total bacterial counts was similar in all examined samples as ranged from 6x10<sup>4 </sup>to 5.5x 10<sup> 6 </sup>cfu/g in middle salt packed and unpacked white cheese thalaga samples. High salt packed (estanpoly) and low salt packed white cheese samples were free from total coliforms and <em>faecal coliforms</em> counts .<em>E. coli</em> was isolated from 90% and 70 % of unpacked (thalaga) and low salt white cheese, while 80% and 60% of packed and unpacked low salt white cheese (thalaga) respectively were contaminated with <em>Staph. aureus.</em>The camel milk showed most antibacterial effect more than goat milk against <em>Staph. aureus, E.coli </em>and <em>L. monocytogenes</em> .All the examined white cheese samples were free from aflatoxin M1, (AFM1).The fungal isolates from Estanpoly cheese were, <em>Aspergillus niger, Aspergillus candidus, Aspergillus</em> <em>fumigates, Fusarium copactum Fusarium spp. Emericella nidulans </em>and<em> Rhizopus spp.</em>
https://jfds.journals.ekb.eg/article_81733.html
https://jfds.journals.ekb.eg/article_81733_aaf03f37d60d420c18b6a57c75fd328a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
COMPOSITION AND PROPERTIES OF EGYPTIAN BEET MOLASSES
669
679
EN
Mennat-Allah
M. A.
El-Geddawy
Food Science and Technology Department, Faculty of Agriculture, Assuit University, Assuit , A.R.Egypt
M.
B.
Omar
Food Science and Technology Department, Faculty of Agriculture, Assuit University, Assuit , A.R.Egypt
Magda
M.
seleim
Food Science and Technology Department, Faculty of Agriculture, Assuit University, Assuit , A.R.Egypt
S.
I.
Elsyiad
Food Science and Technology Department, Faculty of Agriculture, Assuit University, Assuit , A.R.Egypt
10.21608/jfds.2012.81735
Beet sugar molasses studied in this investigation were kindly provided by Delta Sugar Factory, Kafr El-sheikh governorate, Egypt. During the 2011 working season, the samples of molasses were analyzed for the following: Brix, sugar, purity, non-sugar, ash, organic non-sugar, as well as relations between analytical values characterizing beet molasses.
<strong>The obtained results illustrated the following conclusions:</strong>
1- Refractive index was greater accuracy in measuring the soluble solids content in molasses.
2- Approximate analysis of beet molasses were: Brix 80.20 - 81.61, sucrose 48.36 - 49.56, ash 12.11 - 12.35 and organic non-sugar 18.48 - 20.89 %.
3- Betaine was the most abundant nitrogenous compound found in molasses (3 – 4 %).
4- The non-sucrose carbohydrate of molasses consist of invert sugar, usually less than 1% in molasses.
5- Other nitrogen free organic impurities in beet molasses were the acids – lactic, citric, malic, and acetic and others.
https://jfds.journals.ekb.eg/article_81735.html
https://jfds.journals.ekb.eg/article_81735_ad55d7673e6151607caf88a5523f7c7d.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
CHARACTERISTICS OF SEEDS AND SEED OILS OF SOME EGYPTIAN PUMPKIN CULTIVARS
681
697
EN
A.
H.
Khalifa
Food Science & Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
E.
A.
Abdel-Rahman
Food Science & Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
elsayed.abdelrahman@agr.au.edu.eg
Safaa
A.
Mohamed
Food Science & Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
F.
S.
Al-Barbari
Food Science & Technology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
10.21608/jfds.2012.81736
In recent years, there has been a growing interest in pumpkin and its nutritional importance. This study was designed to shed light on the seed oils of four Egyptian pumpkin (Cucurbitamaschata) cultivars (Qina, Edwa, Kafr-Saad and Kafr-El-Battikh)as new sources for the production of oil.The study included the determination of gross chemical composition of pumpkin seeds and some physicochemical properties of pumpkin seed oils such as the refractive index, acid value, peroxide, saponification number and the iodine value. Total lipids of pumpkin seed oils were fractionatedbythin layer chromatography technique (TLC).Tocopherol contents and total phenolic compounds were determined by HPLC technique. The results indicated that pumpkin seeds consider a rich source of protein and oil which ranged from 30 to 31% and 33 to 36% (on wet weight basis), respectively. They also contained relatively high levels of minerals.The major lipid component was the triglycerides which constituted from 69.09 to 80.31% of the total lipids, while polar lipids constituted the minor proportion (0.89 to 1.41% of total lipids).The total unsaturated fatty acids in pumpkin seed oils ranged from 70 to 73% and consisted mainly of oleic and linoleic acids, while the total saturated fatty acids ranged from 26.66 to 27.96% and consisted mainly of palmitic acid (16.02 to 17.17%) followed stearic acid (8.97 to 10.50% of total fatty acids).Tocopherol contents of the studied pumpkin seed oils were 98, 67, 158 and 111 mg/100g oil, while the total phenolic compounds were 6.86, 35.20, 55.34 and 0.27mg/kg oil for Qina, Edwa, Kafr-Saad and Kafr-El-Batikh, respectively.
<strong> </strong>
Pumpkin seeds,Pumpkin seed oils,Tocopherol,Phenolic compounds,Vitamin E
https://jfds.journals.ekb.eg/article_81736.html
https://jfds.journals.ekb.eg/article_81736_7f5aae915421fe6a1fb0e1344b447c80.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
IMPACT OF HEAT TREATMENT ON SOME PROPERTIES OF GOAT MILK YOGHURT.
699
706
EN
M.
Y.
El-Hawary
Food Science and Technology DepT., Fac. Agric., Tanta University
Manal
A.
Naeim
Dairy Chemistry DepT., Animal Production Res. Inst., Agric. Res. Center.
manalnaeem66@gmail.com
W.
F.
El-Kot
Food Science and Technology DepT., Fac. Agric., Tanta University
10.21608/jfds.2012.81738
This study aimed to investigate the impact heat treatment on goat's milk yoghurt. Fresh goat's milk from three breed groups (Damascus, Zaraibi and Baladi) during the lactation period (March to August) were used in making fresh and stored yoghurt using yoghurt culture (YC-380DVS). The first treatment was served as control (A) where it was treated thermally with 90 <sup>0</sup>C /5 min, second treatment (B) was treated with 90 <sup>0</sup>C /10 min, third treatment (C) was treated with 85<sup>0</sup>C /30 min. Treatment (A) showed the higher SN (0.36) in fresh and stored yoghurt and also higher TVFA (1.73) in fresh yoghurt. Treatment (B) characterized with higher acidity (0.95 and 0.97) % in fresh and stored yoghurt, respectively. Higher fat content (3.17%) was found in stored yoghurt and higher TVFA (1.73 and 1.83) in fresh and stored yoghurt, respectively. Treatment (C) showed the higher pH value (4.6 and 4.47) in fresh and stored yoghurt, respectively, higher T.S (15.2 and 15.81) was detected in fresh and stored yoghurt, respectively, higher Fat content (3.03%) in fresh yoghurt, higher TN (0.65 and 0.68%) and protein (4.15 and 4.36%) in fresh and stored yoghurt, higher curd tension (CT) value (22.67 and 25.67) in fresh and stored yoghurt, and also the lowest amounts of exudates CSC (3.56, 3.67) in fresh and stored yoghurt, respectively. and curd synersis CS after 10,20,30,60 min (3.60,4.83,5.41,6.22) in fresh yoghurt, and (3.41,4.47,4.54,5.87) in stored yoghurt, respectively.
https://jfds.journals.ekb.eg/article_81738.html
https://jfds.journals.ekb.eg/article_81738_b23576e8e547f5537949d0f651fe11f8.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH
707
714
EN
Om El-Saad
I.
El-Gammal
Food Science& Technology Department, Faculty of Home Economics, Al-Azhar University. Egypt.
Amal
A.
Matter
Food Science& Technology Department, Faculty of Home Economics, Al-Azhar University. Egypt.
10.21608/jfds.2012.81740
Current study was designed to evaluate the effects of grilling and frying process as the traditional and quick home –made meal by the house-holder, fish shops and restaurants on mono and polyunsaturated fatty acid (ω3 , ω6, ω7,and ω9)-MUFAs &PUFAs. Comprising 32.67% for fresh and 32.92% for grilled samples as total monounsaturated fatty acids (C16:1, C17: 1 and C18:1), respectively revealed total increase up to 0 .77%. Omega ω9 oleic acid achieved a considerable increase up to 13.77%.On the other hand, "Omega 7" (9Hexadecannoic) showed a highly decrease of all samples reached to 53.71% owing to the same processing method. By the same manner; (Polyunsaturated fatty acids (PUSFA) showed considerable decrease for both ω3& ω6 fatty acids(C18:2, C18:3,C20:2,C20:3,C2o:4,C20:5and C22:6 with the aforementioned treatment achieving 20.77,and 15.16%, respectively by total percentage 27.01%.
On the opposite, the frying process comprised considerable increase in total MUSFA that fluctuated between 32.67 to 44.48% with an average change 36.15% in increase for fresh and fried fleshes, respectively. It is also obvious that oleic acid ω9 was the main MUSFA one having the large amount of this increase at all that achieved 51.82% increase. Linolic acid ω6 the PUSFA comprised a magnitude level of this increase with the process frying. Finally, It could be said frying increase both mono& polyunsaturated fatty acids especially Linolic acid ω6 & oleic acid ω9 moreover, it decreases the total ratio of the SFAs that cause many health troubles.<strong> </strong>
https://jfds.journals.ekb.eg/article_81740.html
https://jfds.journals.ekb.eg/article_81740_49dd3483cd28b505ad9960f62e58152f.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
DETERRMINATION AND EVALUATION OF HEAVY METALS IN COLOSTRUM AND SOME DAIRY PRODUCTS
715
723
EN
A. A.
Tammam
Dairy Department, Faculty of Agriculture, Assiut University, Assiut.
aat@aun.edu.eg
A.
M.
Abd-El-Rahim
Dept. of Dairy Science, Fac. Agric., Assiut University, Assiut, Egypt
T.
H.
Mohamed
Special Food Dept. - Food Technology Res. Inst., Agric. Res. Center.
10.21608/jfds.2012.81741
A total of 47 random samples (colostrum of buffalo's and cows, ice cream, butter, balady yoghurt, baby foods, yoghurt and kishk) were collected from different outlets in Assiut Governorate. The collected samples were analyzed for the detection of lead, cadmium, iron, selenium, manganese and mercury by using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The analyzed data showed that the mean values in the examined colostrum buffalo's and cows were (0.0155 and 0.0157) lead, (0.0008 and 0.0.0006) cadmium, (1.5528 and 0.5838) iron, (0.0055 and 0.00023) selenium, (0.0236 and 0.0379) manganese and (0.0094 and 0.0003) ppm mercury, respectively. Results revealed that the mean values in ice cream, baby foods, balady yoghurt, yoghurt, kishk and butter samples for lead, cadmium, iron, selenium, manganese and mercury were (0.0139, 0.0103, 0.0155, 0.0119, 0.0544 and 0.0179); (0.0014, 0.0006, 0.0003, 0.0000, 0.0008 and 0.000004); (0.3912, 2.9768, 7.6998, 0.3189, 4.0753 and 0.6160); (0.0027, 0.0035, 0.0041, 0.0000, 0.0012 and 0.0035); (0.0409, 0.1309, 0.0543, 0.0221, 1.6603 and 0.0173) and (0.0023, 0.0069, 0.0000, 0.0000, 0.0006 and 0.0000)) ppm, respectively. The results showed that there werea significant levels of positive correlation (p<0.05) between the Pb and Cd contents, and highly significant positive correlation (p<0.01) between the levels of Pb and Mn as well as between the values of Se and Hg, respectively.
Heavy metals,Colostrum,Baby foods,Dairy products,ICP-OES
https://jfds.journals.ekb.eg/article_81741.html
https://jfds.journals.ekb.eg/article_81741_07963e01d7b767676c8f928cb0e1443f.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
ASSESSMENT OF TOXIC HEAVY METAL RESIDUES IN SOME TYPES OF CHEESE BY USING ICP-OES
725
733
EN
A.
M.
Abd EL Rahim
Dairy Department, Faculty of Agriculture, Assiut University.
mo_ali_3@yahoo.com
T.
H.
Mohamed
Special Food Dept., Food Technology Res. Inst., Agric. Res. Center.
A.
A.
Tammam
Dept. of Dairy Sci., Fac. Agric., Assiut University, Assiut, Egypt.
10.21608/jfds.2012.81743
A total of 52 random samples including white soft cheese (Fiume cheese, Double cream, Mallawi, Mature sheep, Pramely with pepper, Pramely, Talaga and Plant double cream cheese), Ras and processed cheese were collected from different locations in Assiut Governorate. The collected samples were evaluated for the presence of lead (Pb), cadmium (Cd), iron (Fe), selenium (Se), manganese (Mn) and mercury (Hg) by using inductively coupled plasma optical emission spectrometry (ICP-OES). All the examined soft, Ras and processed cheeses were contaminated with investigated trace elements with different values except Cd, Se and Hg were not detected in some types of cheese. The concentration ranges in the investigated samples were found to be 0.0145- 0.0429, 0.0000-0.0008, 0.4632- 4.9452, 0.0000-0.0038, 0.0267-0.1377 and 0.0000-0.0144 ppm for lead, cadmium, iron, selenium, manganese and mercury, respectively. High trace metal and mineral accumulation levels in the samples were found in Mallawi and Ras cheese for Pb, Fiume and Ras cheese for Cd, Fiume, processed and Ras cheese for Fe, Pramely, Double cream and Ras cheese for Se, Ras, Pramely and Fiume cheese for Mn and Fiume and double cream cheeses for Hg, respectively. Also, levels correlations between elements were tested.
Heavy metals,Soft cheese,Ras cheese,Processed cheese,ICP-OES
https://jfds.journals.ekb.eg/article_81743.html
https://jfds.journals.ekb.eg/article_81743_c5e1adfe5b11ff246695febaa6607817.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
NUTRITIVE VALUE OF SOME FAST PRODUCTS MADE FROM SILVER CARP FISH, IN LAKE WADI EL-RAYAN, EL-FAYOUM, EGYPT
735
743
EN
S.
A.
El-Sherif
Fish Processing Technology Lab., National Institute of Oceanography and Fisheries (NIOF), Egypt
el-sherif_shaban@yahoo.com
S.
M.
Ibrahim
Fish Processing Technology Lab., National Institute of Oceanography and Fisheries (NIOF), Egypt
10.21608/jfds.2012.81744
This study evaluates the nutritive value of some fast products made from silver carp fish (<em>Hypophthalmichthys molitrix</em>), in Lake Wadi El-Rayan, El-Fayoum, Egypt. The average weight (M± SD) of three fish samples during February, 2012 was 17.5 ± 0.300 kg and the edible part was 53%. Fast silver fish products such as fish fingers, patties, kofta and chips were nutritionally and sensory evaluated. The obtained results indicated that protein level in fish fingers was higher than other ones, fish patties had a high fat content and energy valueو while, kofta and chips had a high content of carbohydrates. Essential amino acids (EAA) content (g/16gN) of all products was much higher than FAO/WHO (1985) reference protein pattern. Also, amino acids score (AAS) for all EAA was higher than 100. Therefore, the best nutritional protein quality was found in fish fingers followed by patties, kofta and chips products respectively. However, fish patties had been obtained high scores of sensory evaluation followed by fish fingers, kofta and fish chips respectively. The mean scores of odor and acceptability were significantly higher (P≤0.05) in all products. In conclusion, silver carp fish in Lake Wadi El-Rayan can be reaching to unacceptable sizes for fresh marketing, so, it could be utilized to produce some fast products. The nutritional protein quality of studied products varied markedly as affected by fish mince percent in formula used for each product.
Silver carp fish,fast products,nutritive value,sensory properties
https://jfds.journals.ekb.eg/article_81744.html
https://jfds.journals.ekb.eg/article_81744_92b1854d7dbe203d208c7b095e2c5297.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
تأثير إضافة صمغ الجوار على الخصائص الريولوجية للعجينة وجودة الخبز المصنع من صنفين من القمح المحلي
745
758
EN
نصر
عبدالرازق
عبدالمولى
جامعة عمر المختار - کلية الزراعة - قسم علوم الأغذية
nasser2008ly@yahoo.com
نبيل
فرج
بدر
جامعة عمر المختار - کلية الزراعة - قسم علوم الأغذية
فهيم
عبد الکریم
بن خيال
جامعة عمر المختار - کلية الزراعة - قسم علوم الأغذية
10.21608/jfds.2012.81745
أضيفت ترکيزات مختلفة من صمغ الجوار بنسب ( 25ر.%و 5ر.% و 75ر.%) إلى دقيق صنفين من القمح المحلى الليبى (V-113 , Kufra) لمعرفة تأثير هذه النسب على الخواص الريولوجية باستخدام جهاز الفارينوجراف وجهاز الاکستسوجراف ، وقورنت النتائج مع دقيق القمح الترکى المستورد استخلاص 72%.أوضحت النتائج أن القمح المستورد کان أعلى فى نسبة الجلوتين وکذلک ثباتية العجينة ونسبة الامتصاصية وزمن الوصول والمرونة وقوة الدقيق . بعد اضافة ترکيزات مختلفة من صمغ الجوار تحسنت صفات العجينة الناتجة من حيث الثباتية والامتصاصية ومدى تحمل العجينة للخلط ، کما اتضح من نتائج الاکستنسوجراف تحسن واضح فى قوة العجينة والمرونة بعد اضافة صمغ الجوار . کما تحسنت صفات جودة الرغيف من حيث الحجم والارتفاع مقارنة بالدقيق المحلى بدون اضافة ، وهذا يرجع الى تکوين شبکة جديدة من Gaur Gluten Network قادرة على الاحتفاظ بغاز التخمر وأعطى رغيف ذو مواصفات جيدة .
https://jfds.journals.ekb.eg/article_81745.html
https://jfds.journals.ekb.eg/article_81745_f3d148cb9252d580a7f1445dc7dde26b.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
3
12
2012
12
01
دراسة تأثير إضافة نسب مختلفة من الصمغ العربي على الصفات الريـولوجية لدقيق أصـناف القمح الليبي Buc`s والصنف KVZ
761
776
EN
نصر
عبدالرازق
عبدالمولى
جامعة عمر المختار – کلية الزراعة – قسم علوم وتقنية الاغذية
nasser2008ly@yahoo.com
عبد المنعم
الباح
جامعة عمر المختار – کلية الزراعة – قسم علوم وتقنية الاغذية
10.21608/jfds.2012.81747
أضيفت ترکيزات (0.50 % , 75و% , 1% ) من الصمغ العربي إلى دقيق القمح المحلى (Buc`s & KVZ) لمعرفة تأثيرها على الصفات الريولوجية للعجينة. أوضحت النتــــــائج أن الاقمـــــاح المحليـــــة (Buc`s & KVZ) لها قيم منخفضة لکل من الثباتية وزمن تطور العجين وقيم مرتفعة لکل من زمن الوصول , و الامتصاصية , و مدى تحمل العجين للخلط ودرجة الضعف مقارنة بالدقيق المستورد .إضافة الصمغ العربي بترکيزاته المختلفة أدى إلى زيادة الامتصاصية , و زمن الوصول , و ثباتية العجين , و زمن تطورا لعجين , بينما انخفضت نتائج مدى تحمل العجين للخلط , و درجة الضعف , مقارنة بالشاهد (Buc`s & KVZ). أوضحت النتائج تحسن واضح في الصفات الريولوجيه للعجين لکل من (Buc`s & KVZ) بإضافة الصمغ العربي حيث کانت العلاقة طر دية بين ترکيز الصمغ العربي المضاف وکل من المرونة , والقوة بينما کانت عکسية مع المطاطية. کما کانت العلاقة طردية بين ارتفاع الرغيف وحجم الرغيف مع زيادة نسبة الصمغ العربي لکل من (Buc`s & KVZ) نتيجة لتکون شبکه جديدة من الصمغ العربي . نسبة الجلوتين الرطب والجاف للدقيق المستورد کانت أعلى من (Buc`s & KVZ) وکانت النتائج ( 38.8 , 31.27 , 29.10) و (12.8 , 10.16,10.01 ) على التوالي.
https://jfds.journals.ekb.eg/article_81747.html
https://jfds.journals.ekb.eg/article_81747_48dea7973500b06873be40325347e6a2.pdf