Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
7
2020
07
01
Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium
187
193
EN
Eman A.
Shams
Nutritionist in university city- Tanta University
Nahed S.
Yousef
Food science and Technology Dept., Faculty of Home Economics, Al-Azhar University
nahedsamy137@yahoo.com
Hoida
A. M.
El-Shazly
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
hammaetl@yahoo.com
10.21608/jfds.2020.108831
Karish cheese was manufactured commercially by adding starter cultures and rennet. In this study, three species of <em>Pleurotus</em> mushroom mycelium were examined in making Karish cheese from skim buffalo’s milk. Yield, chemical, sensory and rheological properties of cheese manufactured by homogenized <em>P. ostreatus</em> (HPO), <em>P. florida</em> (HPF) and <em>P. eryngii</em> (HPE) were evaluated. Results showed decrease in the coagulation time by increasing the concentration of homogenized oyster mushroom mycelium. Karish cheese made by HPE resulted in the highest overall yield, followed by HPF, when compared with cheese manufactured by rennet, which had the lowest cheese yield. Chemical analysis illustrated that Karish cheese with homogenized <em>Pleurotus</em> mycelium was nearly of the same constitutional values, in addition to fiber. The rheological characteristics improved significantly in the fresh cheese samples made with HPO, HPF and HPE and during storage. Sensory evaluation showed that Karish cheeses made with HPO, HPF and HPE were more acceptable by the panelists than Karish made by starter or rennet.
Karish cheese,Pleurotus mycelium,coagulation time,sensory and rheological properties
https://jfds.journals.ekb.eg/article_108831.html
https://jfds.journals.ekb.eg/article_108831_47f491e58f0630588f8997ebd783a655.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
7
2020
07
01
Effect of Adding Carob Extract to Yogurt
195
198
EN
Sahar
Abd Allah
Nasser
Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, Egypt
saharnasser9@gmail.com
10.21608/jfds.2020.108832
This research aims to study the effect of different concentrations of carob extract to a milk product, which is yogurt, in order to raise the nutritional value and support it with many important minerals needed by the human body. All samples were analyzed chemically, determination of minerals and evaluated for its sensory to find out the effect of adding the extract on it. The carob juice extract was added in concentrations 5%, 10%, and 20%, the results indicate an increase in the ratio of both total solids and carbohydrates and decrease in the percentage of fats with increasing the adding carob juice extract, also the total acidity and pH were decreased in some different concentration over the storage periods . In addition to that some necessary minerals were increased such as iron, zinc, copper and manganese especially iron. The product fortified with carob extract showed very good sensory results in terms of color, taste and general acceptance with the different concentration of carob juice in the different storage periods(1,3 and 7 days).
yoghurt,carob extract,Chemical composition,minerals
https://jfds.journals.ekb.eg/article_108832.html
https://jfds.journals.ekb.eg/article_108832_c40aead857cfa7d1e042b4152d7163b5.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
7
2020
07
01
Impact of Etenia 457 and Sativoside on Ice Cream Properties
199
202
EN
M. N. F.
Hamad
0000-0003-4423-0396
Department of Dairying, Faculty of Agriculture, Damietta University.
dr_mnour@du.edu.eg
A. E. A. E.
Askar
Food Science Department, Faculty of Agriculture, Ain Shams University.
Nada B. F. E.
Elsabea
Department of Dairying, Faculty of Agriculture, Damietta University.
10.21608/jfds.2020.108833
The main target of this study was preparing Ice cream more suitable for people who need low fat and low lactose in their diet. Four treatments beside control sample were achieved. Control formula of Ice cream mix contained 10% fat, 12% sugar, 11% SNF, 0.5% CMC and 0.5% vanilla. Experimental treatments were processed by using 25, 50, 75, 100 of both ingredients, Etenia 457 as fat replacer as well as Sativoside as sweetener. Ice cream samples were processed by the traditional method; Results showed that no clear variations in the TS%, P% and Ash% or acidity and pH values between control and other treatments. However, there were great differences in fat contents and calories values between control and other treatments. Mixes containing Etenia 457 and Sativoside seemed to be more viscous than control. On the other hand, it could be noticed large variations in the values of melting resistance degrees. Control sample had the best and favorite properties of melting behavior. sensory properties results showed that there were slight differences among all ice cream treatments. The ice cream samples containing fat replacer and sweetener had little lower flavor scores than control treatment. On the other hand, addition of Etenia 457 and Sativoside to ice cream formula caused a slight decrease in body & texture properties of final product also. The melting propertied degrees were varied also. For all total acceptability, all resultant ice cream treatments gained an acceptability and the control have the highest scores followed by other treatments (25, 50, 75, 100%) respectively.
Ice cream,Etenia 457,Sativoside,organoleptic evaluation,Physical properties
https://jfds.journals.ekb.eg/article_108833.html
https://jfds.journals.ekb.eg/article_108833_8f0efbeeda013072cf6960bee12aecd2.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
7
2020
07
01
Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake
203
208
EN
Aya K.
Abass
Food Industries Dept.Faculty of Agric.Mansoura University
ayakhairy06@gmail.com
Mona M.
Khalil
Food Industries Dept.Faculty of Agric.Mansoura University
Rania E.
EL Gammal
Food Industries Dept.Faculty of Agric.Mansoura University
10.21608/jfds.2020.108834
This research aims to study the effect of replacing fat with avocado puree or powder on the sensory, rheological, physical and chemical properties of the cup cake. Results of sensory evaluation of cup cake samples which prepared from avocado puree or powder showed no significant differences at (P<span style="text-decoration: underline;"><</span>0.5) compared to the control sample. The results showed that there no different changes in physical properties of all cup cake samples. The results of the rheological tests (Farinograph and Extensograph) also showed an improvement in the characteristics of the resulting flour, such as the values of dough development, elasticity and energy intensity.In addition to an observed decrease in water absorption and the degree of softening compared to the control sample. Total phenolics, flavonoids and scavenging ability of cup cake samples containing 100% avocado puree or 50% avocado powder recorded high score being (2.177, 0.133 mg/g and 80.2%) or (3.096, 2.667 mg/g and 57%) in compared with control sample (1.536, 4.933 mg/g and 41.9%). Chemical evaluation showed a lower content in fat of cup cake samples and higher protein content compared to the control sample. Therefore, it is advised to add avocado puree or powder to the cup cake to improve its functional and rheological properties.
Wheat Flour,Physical properties,Avocado puree,Avocado powder
https://jfds.journals.ekb.eg/article_108834.html
https://jfds.journals.ekb.eg/article_108834_ca8c4f7c7fed76043e7fc7fe671c74a2.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
7
2020
07
01
Properties of Noodles Fortification with Turnip Leave powder
209
213
EN
Eman
M.
Hammad
Food Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt
Eman
M.
Abo-Zaid
Food Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt
emoo_emoo1252000@yahoo.com
10.21608/jfds.2020.111755
The chemical composition, cooking quality, color and sensory evaluation of noodles fortification with turnip leaves powder were studied. Noodles were developed by using turnip leaves powder at different level ratio. Tup < sub>2 (Noodles fortification with 2% turnip leaves powder), Tup < sub>4 (Noodles fortification with 4% turnip leaves powder) and Tup < sub>6 (Noodles fortification with 6% turnip leaves powder) for the study. The protein, fiber, ash, Ca, Mg, F, Mn, Na and K content were observed higher for turnip leaves powder, and also a rich source of anti-oxidants. The results of chemical and nutritional quality characteristics of noodles revealed that protein, fiber and ash were higher in noodles fortification with turnip leaves powder compared to control sample. Increment of turnip leaves powder from 2 to 6% increase of cooking loss and decrease cooking time, cooking weight, water absorption and brightness. Sensory scores of noodles were a slightly decreasing with increasing the levels of addition turnip leaves powder. The best scores of sensory evaluation were found in control sample and 2% leaves powder incorporation. The turnip leaves powder can be successfully using in the noodles formula and improving the nutritional quality of noodles.
Turnip leaves powder,vegetables wastes,Noodles,Cooking qualities
https://jfds.journals.ekb.eg/article_111755.html
https://jfds.journals.ekb.eg/article_111755_4b5146928c5c42daaa6966ebbf1f24e5.pdf