Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
9
11
2018
11
01
Quality Attributes of Hibiscus Seed Oil Compared with Soybean Oil
359
363
EN
Nahed
M. M.
Atta
Fats and Oils Res. Dep., Food Tech. Research Institute, ARC, Giza, Egypt.
Azza
A. A.
Ahmed
Fats and Oils Res. Dep., Food Tech. Research Institute, ARC, Giza, Egypt.
Enaam
Sh. A.
Mohamed
Fats and Oils Res. Dep., Food Tech. Research Institute, ARC, Giza, Egypt.
10.21608/jfds.2018.36028
The hibiscus and soybean seeds were studied in terms of some chemical composition including protein, oil, carbohydrates, fiber, ash and mineral contents, also physical and chemical properties, fatty acid composition, triacylglycerol (TAG), some bioactive compounds and some parameters as indicator of oxidative stability [ predict oxidizability (O.S), calculated oxidizability (COX) and atherogenic index (AI) ] of these oils extracted from previous these seeds. Results showed that soybean seed had higher values of oil, protein, ash and mineral contents,( i.e, NPK) compared to hibiscus seed. While, hibiscus seed had the highest levele of total carbohydrates and crude fiber. Also data indicated that the values of parameters of physical and chemical properties and fatty acids composition of hibiscus oil parallel with those of soybean oil, also these parameters were corresponded coincided within the range of other edible vegetable oils. The results showed that, the total polyphenols and pigment contents of hibiscus oil were higher than those of the soybean oil, and vice versa for (O.S) and (COX). Also results indicated that the levels of TAG [ LLL, LLO and (LOO+ LLS)] with ECN42, 44 and 46 of soybean oils were (7.31, 18.37 and 16.8%, respectively.) being higher than that in hibiscus oil (1.27, 11.09 and 13.26%, respectively.).
Chemical composition of hibiscus and soybean seeds physicochemical properties,Fatty acid composition,bioactive components,stability and triacylglycerol of oils
https://jfds.journals.ekb.eg/article_36028.html
https://jfds.journals.ekb.eg/article_36028_b36ddedc69aa8f0253b195d5ee269655.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
9
11
2018
11
01
Making Zabadi from Cow’s Milk by Adding Different Concentrations of Goat’s Protein
365
369
EN
T.
A.
Nassib
Dairying Dept., Fac. Agric., Mansoura Univ.
Sh.
A.
El-Hefnawy
Animal Production Research Institute
T.
A. M.
Ashmawy
Dairying Dept., Fac. Agric., Mansoura Univ.
Amera
S.
Al-Rahmany
Animal Production Research Institute
10.21608/jfds.2018.36029
Cow’s milk sample were analysed for fat, protein, lactose and total solids were determined. Yoghurt manufacture from cow’s milk which separated into three replicates treatments as well as goat’s protein additive with 0, 1, 2 and 3%. Zabadi was manufactured and gross chemical composition were determined. The recorded pH values at zero time were 6.44, 6.28, 6.41 and 6.41 when MPC was added at the rate of 0, 1, 2 and 3% respectively. After 30 minutes of incubation, the corresponding pH values were 6.09, 6.12, 6.00 and 5.89 in order, but such differences were insignificant. TS values were 12.04, 12.86, 13.36 and 14.03 when MPC was added at the rate of zero, 1, 2 and 3% respectively. In the fresh Zabadi, the recorded TN values were 0.62, 0.66, 0.69 and 0.82% when MPC was added at the rate of 0, 1, 2 and 3% respectively. Fat content of the control samples had the value of 3.31%, and fat/TS of control fresh Zabadi had the values of 27.65% which significantly decreased to be 25.86, 24.52 and 23.77% in the samples treated with 1, 2 and 3% MPC respectively. Lactose content was gradually increased to 4.06, 4.45 and 4.72% when MPC was added at the rate of 1, 2 and 3 respectively. Ash content increased with increasing the amount of MPC added. Thus, in the fresh Zabadi, the values were 0.73, 0.78, 0.83 and 0.85% when the MPC was added at the rate of 0, 1, 2 and 3% respectively. The recorded CT in fresh Zabadi were 20.2, 25.3, 28.32 and 32.00 g when MPC was added at the rate of 0, 1, 2 and 3% respectively. Curd syneresis (CS) of the fresh Zabadi as affected by using different amount of MPC in making Zabadi. The amount of the exudate were 4.34, 3.95, 2.08 and 1.92 g after 10 min. The corresponding values were 6.20, 5.44, 3.57 and 3.21 g after 30 min and 7.35, 6.63, 5.08 and 4.40 g after 60 min when MPC was added at the rate of 0, 1, 2 and 3% respectively. For general appearance, the control samples had the lowest value (7.67 out of 10 points), whereas the treated samples had 8.5, 9.35 and 10.0. Points when MPC was added at the rate of 1, 2 and 3% respectively. This means that increasing the amount of MPC added significantly improved appearance of the resultant Zabadi. This was also noticed with respect to firmness of the curd. The given score was 7.01 out of 10 for the control Zabadi and 7.67, 8.35 and 9.35 for Zabadi samples treated with 1, 2 and 3% MPC respectively. In conclusion, using MPC with 3% goat’s protein content greatly improved the organoleptic properties of full-fat cow’s milk Zabadi.
Zabadi, cow’s milk,Goat’s protein
https://jfds.journals.ekb.eg/article_36029.html
https://jfds.journals.ekb.eg/article_36029_8c7ec0c1a55e54187dc5286c882791df.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
9
11
2018
11
01
Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties
371
379
EN
Hosam El din
Aboul-Anean
Food Engineering and Packaging Dept. Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt
hosam.ftri@yahoo.com
Samaa
M.
EL-Sayed
Food Science and Technology Dept. Faculty of Home Economics , AL-Azhar University, Tanta, Egypt
samaa.mahmoud@azhar.edu.eg
Eman
Abdel Bakhy
Food Engineering and Packaging Dept. Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt
10.21608/jfds.2018.36031
The aim of this study was to produce an edible film from egg white protein powder and the theological, mechanical properties,permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongatio ,% solubility of produced by edible film with rosemary essential oil was the highest, followed by that of egg protein powder-based film with tripolyphosphate (TPP). Therefore, the addition of rosemary essential oil or (TPP) to egg white protein powder films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of chicken patties, As well as improved the chemical changes and sensory properties of the chicken patties . The substances used in this experiment were , film with glycerin (A) , film with sorbitol (B), film with rosemary essential oil (C) and film with tripolyphosphate (D) compared with (CL) on quality attributes and prolong shelf- life of chicken patties during storage. All products were stored at (4±1°C) for 30 days and the quality parameters such as total volatile nitrogen (TVB-N), thiobarbituric acid (TBA), WHC, plasticity, pH, weight loss, moisture content , total bacteria count, psychrophilic bacteria (Psy) and molds and yeasts (M&Y) were determined. The results observed that treatment (C) was the best treatment in terms of reduction of microbial load followed by treatment (D) followed by treatment (B) until 30 days of storage as compared to control (CL) . The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality chicken patties. As well as on the same physic -chemical tests and sensory. It is clear that the edible coating and films of the aromatic essential oils and the (TPP) have kept the Quality of chicken patties up to 30 days of storage.
chicken patties,egg white protein powder,edible films,theological,Mechanical Properties,Permeability,Microbial,physico-chemical and edible coating
https://jfds.journals.ekb.eg/article_36031.html
https://jfds.journals.ekb.eg/article_36031_0aec57cde1469d3c122cef1127b50955.pdf