Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
8
2020
08
01
Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة
221
225
EN
M.
A.
Abd El Ghany
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt
elghny61@yahoo.com
Lobna
A.
Shelbaya
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt
Fawzia
R.
Abd-elhameed
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt
10.21608/jfds.2020.112880
This study investigates the ant obesity effects of fermented Kefir and germinated cereals mixed with fermented Kefir on high fat diet induced obese rats. 25male rats each weighting 75±3 gram were apportioned to five groups. Group 1 is the negative group. The rest rats were received high saturated fats (34%) in diet for 56 days to become obese rats. Obesity was confirmed by elevation of serum lipid profile and body weight. Group 2 is control +ve group which fed on high fat diet, Kefir group which fed on high fat diet supplemented with kefir at dose of 4ml /rat/day orally, formula 1 group which fed on high fat diet with 20 % of formula 1(wheat, barley, maize and millet mixture powder melt in 200 ml kefir)and formula 2 group which fed on high fat diet with 20 % of formula 2(wheat, barley, maize and oat mixture powder melt in 200 ml kefir) for four weeks. This study resulted in a marked improvement of nutritional indicator as kefir Formula 1 and 2 group administration could lower nutritional indicators. However, the administration of kefir, formula1 and formula 2 could reduce lipids parameters.Consumption of kefir significantly reduced the serum leptin, glucose, insulin resistance and progesterone levels but increased insulin and testosterone levels while consumption of formula 1 and 2 could lower serum leptin and insulin resistance and elevate progesterone and testosterone levels compared to control (+ve) group .It is concluded that germinated cereals mixed with kefir could manage treat obesity.
Obesity,Kefir,Nutritional and Lipids Parameters,Hormones.Rats
https://jfds.journals.ekb.eg/article_112880.html
https://jfds.journals.ekb.eg/article_112880_4c30ec1c30153765e7164b82e11a0f19.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
8
2020
08
01
Preparation of Drink of Naturally Colored Milk Mixed with Root Beet إنتاج مشروب لبني ملون طبيعيًا باستخدام البنجر
227
230
EN
Sahar
Abd Allah
Nasser
Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, Egypt
saharnasser9@gmail.com
10.21608/jfds.2020.112882
The production of a milk drink naturally colored and rich in antioxidants . Being a color drink attracts consumers to reverse white milk which many consumers do not like. Beetroot is one of the richest vegetables in antioxidants. The drink was made with cow´s milk, the juice of beet was added to the milk at different percent (3,5 and 10 %). The chemical analysis of the drink was done, the acidity was measured, the antioxidants were evaluated at different concentrations, Microbiology and sensory tests during storage. total solids increased in the drink while protein, fat and ash decreased, and the increase in total solids due to high carbohydrate content in beet juice . The acidity increased during the storage period to 15 days, but did not coagulated at boiling temperature for up to 10 days while coagulated with boiling after 10 days. The content of milk with beet increased the antioxidants by increasing the percentage of added beet juice.
Naturally colored milk,root beet,Chemical composition,Antioxidant activity
https://jfds.journals.ekb.eg/article_112882.html
https://jfds.journals.ekb.eg/article_112882_00307748062c8e7d088ca712eadd4625.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
8
2020
08
01
Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقييم جودة البروتين لترکيبة الاطفال المستخدم فيها لبن الماعز ولبن الابقار في الفئران
231
233
EN
Hoda
M.
El-zeini
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
M.
M.
El-Abd
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
dr.monierelabd@gmail.com
K.
A.
Soryal
Desert Research Center, Cairo, Egypt
dr.kamalsoryal2019@gmail.com
shaimaa
gaber
Animal and poultry production division , Animal breeding department, Dairy unit. Desert Research Center, Cairo, Egypt
shimaamilk@gmail.com
10.21608/jfds.2020.112884
Infant formula products are mostly produced using protein from cow milk; goat milk also has a good source of protein. Owing to variations in protein content between human, cow, and goat milks, infant formula was formulated to be as similar as possible to human milk. In this study, goat and cow milk infant formulas were prepared by adding α-lactalbumin and it was directly compared to commercial infant formula protein digestion using growing rats. The nutritional value of these formulated diets was evaluated by estimating their proximate composition, the protein efficiency ratio (PER), corrected protein efficiency ratio (CPER), net protein ratio (NPR). The composition of the formulated diets indicated that satisfied legal nutrient content regulation and are within the range of recommended standards. The PER, CPER and NPR of formulated diets did not significantly (P>0.05) different and much closed to those of control. It was observed no significant difference due to milk type in the quality of protein. The protein quality of the formulated goat and cow infant formula were well comparable with those of commercial infant formula, the common infant diet over the world.
goat milk infant formula,Protein efficiency ratio,Rats,α-lactalbumin
https://jfds.journals.ekb.eg/article_112884.html
https://jfds.journals.ekb.eg/article_112884_8515586189101752d3edd64d29e4baaa.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
11
8
2020
08
01
Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس
235
239
EN
Eman
M.
Abo-Zaid
Food Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt.
emanabozaid1989.el@azhar.edu.eg
Fatma
M.
Saleh
Food Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt.
fatmamohammedabdel-aziz@azhar.edu.eg
10.21608/jfds.2020.112885
This research aimed to prepare untraditional chicken nuggets formula to investigate the potential of replacement wheat flour and skimmed milk powder with taro flour and its effect on the physicochemical and sensory properties of prepared chicken nuggets to samples. Chemical composition of raw material was determined and the chicken nuggets were evaluated for its chemical composition, physical, texture profile analysis and sensory properties. Obtained results showed that, taro flour had low fat and high ash content in compared with wheat flour. So, the replacement of wheat flour and skimmed milk powder with taro flour led to decrease fat content and increase ash and carbohydrate content compared to control nuggets sample. Also, the replacement improved the emulsion stability, cooking loss and water activity properties. So, the replacement of wheat flour and skim milk with taro flour can improve the texture profile analysis of chicken nugget samples and sensory evaluation especially the color properties.
Chicken nuggets,Taro flour,Chemical composition,physicochemical properties
https://jfds.journals.ekb.eg/article_112885.html
https://jfds.journals.ekb.eg/article_112885_51e8a4c9fd2b09438a49fc80250f015f.pdf