Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2
6
2011
06
01
EFFECT OF PROBIOTIC BACTERIA ON THE QUALITY AND CHOLESTEROL LEVEL OF RAS CHEESE
271
281
EN
Hanan
S.
Shalaby
Food Science Dept., Fac. Agric., Zagazig Univ., Egypt.
Kh.
M.
El-Zahar
Food Science Dept., Fac. Agric., Zagazig Univ., Egypt.
Madeha
A.
El-Shiwy
Food Science Dept., Fac. Agric., Zagazig Univ., Egypt.
S.
E.
El-Nemr
Food Science Dept., Fac. Agric., Zagazig Univ., Egypt.
10.21608/jfds.2011.81952
The aim of this work was manufacture of probiotic Ras cheese and study the chemical, microbiological, sensory characteristics and cholesterol level compared with control Ras cheese. The results showed that the moisture content significantly decreased in all Ras cheese samples. Fat and salt contents of Ras cheese were non-significantly increased, while the titrtable acidity and total nitrogen were significantly increased with progress of the ripening period. The higher level of total nitrogen was found in Ras cheese made with of <em>Bif. Bifidum</em>, then in cheese contained <em>Bif. Lactis</em>. Also, the ripening indices showed higher level (S.N./T.N. ratio, N.P.N./T.N. ratio) in probiotic Ras cheese with progress of the ripening period. T.V.F.A. content in probiotic Ras cheese containing <em>Bif. Bifidum</em> or <em>Bif. Lactis</em> had the highest significant effect as compared with control cheese. The results showed that the highest level of cholesterol concentration in control Ras cheese, while the lowest level in probiotic Ras cheese made by using <em>Bif. Bifidum</em>. The probiotic strains found viable during the ripening period and the increasing in total bacterial counts and the decreasing of Moulds and Yeasts counts. Lactic acid bacteria decreased with progress the ripening period in all samples. Ras cheese produced with <em>Bif. Bifidum</em>, The higher scores of sensory evaluation while the sample of <em>Bif. lactis</em> had the lowest scores as compared with the control cheese.
Results obtained showed that the potential advantages of using the probiotic strains to produce safe and healthy cheese.
https://jfds.journals.ekb.eg/article_81952.html
https://jfds.journals.ekb.eg/article_81952_10a3300d13fdfd8466559a670ee1bcf4.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2
6
2011
06
01
ANTIOXIDANT ACTIVITIES OF SOME VEGETABLES IN EXPERIMENTAL MICES
283
298
EN
M.
A.
Hussein
Food Industries Dept., Fac. Agric., Mans. Univ., Egypt.
A.
A. M.
Yonis
Home Economics Dept., Fac. Specific Education, Mans. Univ., Egypt.
Zeinab
A.
Areef
Home Economics Dept., Fac. Specific Education, Mans. Univ., Egypt.
10.21608/jfds.2011.81953
This study was carried out to evaluate the antioxidant (anticarcinogenic) effect of some vegetables (celery, green pepper and broccoli) to prevent the risk of precrcinogenic diets (10% oil used several times for fring) in the experimental animals. The results showed that the animals treated with vegtables exerted a positive effect on daily body weight, food conversion ratio, triglyceride, low density lipoprotein cholesterol (LDLc,) cholesterol, and total lipid. The inhibitory effect of vegetables on liver and renal function which was demonstrated by decreased concentrations of aspartate amino transferase (AST), (ALT), uric acid and creatinine. It could be also shown from results that vegetables diet caused significant effect in some blood parameters and blood picture. Also, laboratory analysis had beneficial effect on relative weight of liver, spleen, kidenys and brain. The experimental rats showed different pathological changes varied from mild to sever inflammation and adenoma in different organs of spleen, brain, liver, and kidneys. From this study, it is concluded that, consumption of vegetables can lower the risk of very fried oil.
https://jfds.journals.ekb.eg/article_81953.html
https://jfds.journals.ekb.eg/article_81953_528e5cc44057d5e1218a90ca996e9b54.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2
6
2011
06
01
QUALITY ASSURANCE OF KAREISH CHEESE
301
312
EN
Salwa
A.
Aly
Food Hygiene and Control Dept., Faculty Veterinary Medicine, Cairo University, Egypt
Neimat
A. H.
Elewa
Dairy Science Dept., Fac. of Agriculture, Fayoum University, Egypt
10.21608/jfds.2011.81954
Recently, aware is become more and more of the problems related to pollution and both government and industries have begun to take steps to avoid further deterioration being arised from of environment. Thereby, quality assurance of Kareish cheese was estimated through the occurrence of both of yeasts and heavy metals in forty samples of Kareish cheese collected from Fayoum and Giza Governorates. Enumeration, isolation and identification of yeasts with API 20 Aux test, revealed that, all of the examined samples contained yeasts, with a mean value of 7.8x10<sup>6 </sup>± 0.95x10<sup>5</sup>cfu g<sup>-1</sup>. The most predominant species identified as <em>Candida </em>47.5%<em> </em>whereas, <em>C. albican </em>35%;<em> C. lipoliticum </em>7.5%<em> ; C. curvata </em>5%;<em> C. tenius </em>0%, followed by<em> Saccharomyces </em>42.5%; whereas<em>, S. cervisiae </em>37.5%and<em> S. farinosum</em> 10%,<em> Torulopsis</em>25%whereas, <em>T.versatilis</em>15%;<em>T. ernobii</em>10%<em>, </em><em> Trichosporon cutaneum</em> 25% and <em>Yarrowia lipolytica</em> 13%.
Heavy metals estimation revealed that the values of means ± the standard errors of, cadmium, lead, nickel, cupper, magnesium and manganese are 0.3351± 0.0314, 0.5766± 0.1000, 0.7958± 0.0752, 0.3722± 0.0694, 11.6750± 0.7133 and 1.5090± 0.1997 mg/100g wet weight Kareish cheese, respectively. The concentrations of lead and cadmium in the tested kareish cheese samples were above the Egyptian Standard (2005) and WHO (1993) permissible limits. Possible health risk of these metals was discussed.
https://jfds.journals.ekb.eg/article_81954.html
https://jfds.journals.ekb.eg/article_81954_c50cb877f383fe36646938332b005bc8.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2
6
2011
06
01
PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD
313
320
EN
A.
S. I.
Hussein
Food Tech. Res. Institute., Agri. Res. Center, Giza, Egypt.
N.
A.
El-Adly
Food Tech. Res. Institute., Agri. Res. Center, Giza, Egypt.
Hala
S.
Sayed
Food Tech. Res. Institute., Agri. Res. Center, Giza, Egypt.
10.21608/jfds.2011.81955
This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82 % extraction with thermal treated corn starch and wheat flour 72 % extraction with corn starch. Two basic formulas were prepared to produce balady bread and pan bread. For each formula corn starch was added at levels of 10 %, 20 %, 30 %, 40 % and 50 % on the expense of wheat flour 82 % extraction to prepare balady bread and wheat flour 72 % extraction to prepare pan bread. Evaluation was made for chemical composition and organoleptic properties of the balady bread and pan bread. Results showed that, addition of starch led to a gradual decrease in total protein content in balady and pan bread. The maximum reduction of protein was observed in balady bread and pan bread at 50 % starch level. Fat, ash and crude fibers content were decreased at the expense of total carbohydrates. Addition of starch led to a slight decrease in specific volume but improved the organoleptic properties and overall acceptability. The best acceptable balady bread or pan bread were found in samples containing 40 % starch while low protein content was detected in samples of 5o %.
Substituting wheat flour with 40 % modified corn starch, the content of all amino acids in both balady bread and pan bread led to a decrease in all amino acids content, corresponding to decrease in PER values.
https://jfds.journals.ekb.eg/article_81955.html
https://jfds.journals.ekb.eg/article_81955_c4ff9a95fd42ab26629b787164eef639.pdf