Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
6
7
2015
07
01
BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP
473
480
EN
M.
E.
Hefni
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, P.O. Box 46, Mansoura, Egypt.
M.
A.
Abu Raya
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, P.O. Box 46, Mansoura, Egypt.
S.
E.
Seadh
Agronomy Department, Faculty of Agriculture, Mansoura University, 35516, P.O. Box 46, Mansoura, Egypt.
Mai
M. M.
El - dansoury
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, P.O. Box 46, Mansoura, Egypt.
10.21608/jfds.2015.50058
In Egypt, dietary selenium (Se) intake is below recommendation. Foliar fertilization with Se has been reported to increase the Se content in cereals. The main objective of this study was to increase the Se content in the wheat flour using Se foliar fertilization (as biofortification). Two field experiments were selected for the study (Station Farm at Mansoura and Kalabsho-Zayian region, Faculty of Agriculture, Mansoura University) during the winter season of 2010/2011. Sodium selenate were foliar-applied at two different growth stages and different concentrations. A randomized complete block design with four replications was used. Foliar Fertilization of wheat crop with sodium selenite increased the Se content in the whole wheat flour, depending on the level and time of the addition The maximum Se content (22.2 ± 0.43 µg/100g) was found in wheat crop after spraying at 50 and 70 days from the agriculture, which is higher than the control sample level (1.9 ± 0.41 µg/100g DM). There was a relationship between the amount of Se applied to the wheat crop and the carry through/retention of Se in the downstream flour approximately linear indicating efficient incorporation and retention of Se in the wheat crop through to grain harvest and flour production.
Seelenium,Foliar fertilization,Wheat Flour,Biofortification
https://jfds.journals.ekb.eg/article_50058.html
https://jfds.journals.ekb.eg/article_50058_9ce12eec0bc5b20255531026ff4b1afa.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
6
7
2015
07
01
CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS
481
499
EN
A.
A.
El-Refai
Food Industries Dept , Fact of Agric, Mansoura Univ, Egypt
Gehan
A.
Ghoniem
Food Industries Dept , Fact of Agric, Mansoura Univ, Egypt
N.
A.
El-Boraey
Food Industries Dept , Fact of Agric, Mansoura Univ, Egypt
S.
H.
Shetti
Food Industries Dept , Fact of Agric, Mansoura Univ, Egypt
10.21608/jfds.2015.50059
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This study indicate the importace of some herbs as source of bioactive compounds such as thyme , sumac and carob on the chemical, sensory and biological evaluation of bread . Where, bread was prepared by adding thyme, sumac and carob at 1, 2.5% and 5% levels to wheat flour (72% extraction). Chemical composition, phenolic compounds, antioxidant activity (DPPH) and sensory evaluation of prepared bread were determined. Biological evaluation also conducted on hypercholesterolemic rats fed on diets containing thyme, sumac and carob bread for 45 days.The results showed that bread containing these herbs reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased and showed a significant decrease in serum ALT and AST enzymes . So it can be suggested that thyme, sumac and carob can be used in bread preparation at level 2.5% for lipid profil lowering and liver functions improvement .
bread,antioxidants,thyme,carob,Sumac,and lipid profile
https://jfds.journals.ekb.eg/article_50059.html
https://jfds.journals.ekb.eg/article_50059_89d63a6291ada35dc6064ce66c8a59ab.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
6
7
2015
07
01
EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.
501
521
EN
T.
T.
El-Sisy
Regional Center for Food and Feed, Agriculture Research Central.
T.
M.
EL-Afifi
Regional Center for Food and Feed, Agriculture Research Central.
10.21608/jfds.2015.50063
Different wheat kernels (Australian, Argentine, Russian, American and French), and Egyptian wheat (Gimaza 9, Misr 1 and 2) local wheat cultivars were subjected to physico-chemical properties according to their different performance in baked products. The Total protein fraction for the all flour samples were studied and related to the of rheological and dough properties. Water addition required for dough development was positively correlated with gluten protein content so the properties of flour dough strongly depended on high gluten index. On the other hand at low protein and gluten index were related to weak dough with the low glutenin and gliadin content. Thus, the behaviours of flour and dough respect to total protein fraction.
Wheat,flour,physical,chemical,properties,milling,baking and bread
https://jfds.journals.ekb.eg/article_50063.html
https://jfds.journals.ekb.eg/article_50063_691e01e2caf6b95deaa1eb0c1de7959f.pdf