Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
5
5
2014
05
01
STUDIES ON HYPOCHOLESTEROLEMIC ACTIVITY OF STABILIZED RICE BRAN OIL.
279
289
EN
A.
K.
Ammar
Food Technology Dept., Fac. of Agric. Kafrelsheikh Univ.; Egypt
aminfoodtechnology@gmail.com
M.
E. A.
El-Said
Food Science and Technology Dept., Fac. of Agric. Tanta Univ.; Egypt
10.21608/jfds.2014.52953
The present investigation was carried out to study the effect of stabilized rice bran oil (SRBO) on hypocholesterolemic activity of experimental rats, and also the effect of feeding with stabilization rice bran oil (SRBO) and blend oil on the growth and lipid parameters of serum and liver of rats. Fatty acids composition and unsaponifiable matter of stabilization rice bran oil and blend oil were determined, Results showed that, stabilization rice bran oil had a higher content of saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) than that of blend oil. stabilization Rice bran oil contained relatively higher concentration of compesterol, stigmasterol, b-sitoisterol, cycloartanol, cycloartenol 24-Methylene cycloartanol and oryzanol compared to the blend oil. The serum total and LDL-cholesterol level of rats that maintained on stabilization rice bran oil diet was significantly lower than those fed on blend oil diet. HDL-cholesterol showed a tendency to be higher. Liver lipids of rats fed on stabilization rice bran oil were also markedly lower than their blend oil fed counterparts. Finally, it can be concluded that, using stabilization rice bran oil had the pronounced effects for lowering cholesterol levels of the blood in experimental rats. The cholesterol lowering ability stabilization of rice bran oil appears to be due to unsaponifiable matter and a higher content of polyunsaturated fatty acids.
rice bran oil,cholesterol level,Polyunsaturated fatty acids
https://jfds.journals.ekb.eg/article_52953.html
https://jfds.journals.ekb.eg/article_52953_bbdcd6b71e140e33d0e87f845d63b2dc.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
5
5
2014
05
01
PRODUCTION OF ETHANOL FROM AGRO-INDUSTRIAL WASTES: II - OPTIMIZING VARIABLES FOR ETHANOL PRODUCTION FROM RICE STRAW AND BEET PULP HYDROLYZATES.
291
302
EN
A.
K.
Ammar
Food Technology Dept., Fac. of Agric., Kafr El-Sheikh Univ., Kafr El-Sheikh, Egypt.
aminfoodtechnology@gmail.com
S.
Y.
Elsanat
Food Technology Dept., Fac. of Agric., Kafr El-Sheikh Univ., Kafr El-Sheikh, Egypt.
10.21608/jfds.2014.52954
Due to increasing commercial significance of ethanol production from lignocellulosic biomass, this study was conducted in an attempt to evaluate the process for ethanol production from the rice straw (RS) and sugar beet pulp (SBP) wastes as a cheap substitute of molasses using<em> Saccharomyces cerevisiae</em> thereby, reduce the cost of ethanol production, at the same time eliminates environmental impact of waste via open burning. This investigation has been carried out to study the influences of substrate concentration, pH, nitrogen source and incubation period on ethanol fermentation from (RS) and (SBP) hydrolzates. The results revealed that, the optimum conditions for ethanol production were attained at cultivation conditions being: 100g/<em>l</em> (w/v) sugar concentration; ammonium sulfate as nitrogen source, 5.0 pH and 48 hr incubation period at 30 ˚C. At previous fermentation conditions, ethanol yield was 44.42 g/<em>l</em> and 42.72 g/<em>l</em> with 88.24 and 88.09<strong> (%) </strong>percentages of the theoretical yield for (RS-H) and (BP-H), respectively. And In this work, a good yield of ethanol was observed after 48 hr of fermentation using rice straw hydrolyzate medium, which shows a satisfactory performance and a potential for lowering ethanol production costs.
ethanol,rice straw,beet pulp, fermentation
https://jfds.journals.ekb.eg/article_52954.html
https://jfds.journals.ekb.eg/article_52954_d2169eaeed6bd1ed27145967c325f6c3.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
5
5
2014
05
01
DEVELOPING AN EFFECTIVE THIN AGAR LAYER METHOD FOR THE DETECTION OF INJURED CELLS OF Escherichia coli IN MILK
303
314
EN
W.
M.
El-Sharoud
Food Safety and Microbial Physiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University
M.
Zin El-Din
Faculty of Tourism and Hotels, Mansoura University
Mona
A.
Yassin
Food Safety and Microbial Physiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University
10.21608/jfds.2014.52958
Injured cells of foodborne bacteria are generated by exposure to sub-lethal doses of food preservation factors. These cells maintain viability but loss resistance to selective agents in differential media used for their detection in foodstuffs, and could thus lead to false negative results. Injured cells can be reliably recovered using a 3-stage method that requires at least 4 days of lengthy culture. This study was therefore designed to develop a time and effort-effective protocol for detecting injured cells of <em>Escherichia coli </em>in milk. Heat-injured cells of <em>E. coli </em>could be generated in reconstituted skim milk (RSM) by exposure to 55 ºC for 50 min. Heat-injured cells of <em>E. coli</em> could be recovered using direct plating on the nonselective media of tryptone soy agar (TSA), tryptone glucose extract (TGE), and plate count agar (PCA) with TSA supplemented with 1% sodium pyrurvate (NaPyr) showing the highest recovery efficiency. None of 3 selective media of MacConkey agar (Mac), eosin methylene blue agar (EMB) and violet red bile agar (VRB) was able to recover heat-injured cells of <em>E. coli </em>from RSM. However, supplementing these selective media with 1% NaPyr allowed the detection of heat-injured cells of <em>E. coli </em>with limited recovery rates. Overlaying a thin layer of a nonselective agar over another layer of a selective medium (the thin agar layer method) improved the recovery of heat-injured cells from RSM, compared to recovery by selective media only. Supplemented TSA (TSA+) combined with EMB showed the highest recovery of injured cells from RSM, compared to other combinations of nonselective and selective media. The TSA+/EMB combination could also successfully recover heat-injured <em>E. coli </em>from pasteurized buffalo's milk with different fat contents. These results presented the thin agar layer method involving a combination of TSA+/EMB, as a time and effort-effective protocol for the detection of injured <em>E. coli </em>in milk used for preparing different dairy products.
injured cells,Escherichia coli,selective media,thin agar layer method,Milk,Dairy products
https://jfds.journals.ekb.eg/article_52958.html
https://jfds.journals.ekb.eg/article_52958_0dd164397cd4ab2e3c07427aa12e797d.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
5
5
2014
05
01
EFFECT OF TYPE OF MILK ON THE PROPERTIES OF TRADITIONAL FETA CHEESE.
315
327
EN
El-Tahra
M. A.
Ammar
Dairy Dept., Fac. of Agric., Mansoura Univ., Egypt.
A.
El.
Khalel
Dairy Dept., Fac. of Agric., Mansoura Univ., Egypt.
M.
S.
Mostafa
Dairy Dept., Fac. of Agric., Mansoura Univ., Egypt.
10.21608/jfds.2014.52960
To study the effect of type of milk on the properties of Feta cheese, Feta cheese was processed individually from buffalo's milk, cow's milk and goat's milk. As well admixtures of (cow's + goat's) or (buffalo's + goat's) containing 25, 50 and75% of goat's milk were also processed in to cheese. Chemical, rheological, microbiological and organoleptic analysis of the cheese at various stages of ripening (60 days) were performed. Results showed that buffalo's milk had the shortest renneting clotting time (R.C.T), highest curd tension and lowest value of syneresis while cow's milk had the highest renneting clotting time (R.C.T), lowest curd tension and highest value of syneresis. Obtained results showed also that, fresh cheese made from buffalo's milk had a higher total solid, yield, fat, total protein, salt and ash contents than those from other milks. On the other hand fresh cheese made from cow's milk had a higher soluble nitrogen and acidity than those from other milks. Fresh cheese made from goat's milk had higher total volatile fatty acids (T.V.F.A). During ripening, total solids, fat, soluble nitrogen, salt, ash, T.V.F.A and acidity increased while yield, total protein and pH value decreased in all treatments. Results showed also that, cheese made from cow's and goat's milk (1:1) had the lowest total bacterial count either fresh or ripened compared with other treatments. Also, the cheese made from buffalo's and goat's milk (1:3) had the lowest proteolytic bacterial count either fresh or ripened. The lipolytic bacteria were found in small numbers in fresh cheeses, while during ripening, cheese made from cow's and goat's milk (3:1) had the lowest lipolytic bacterial count. Results showed that moulds and yeasts were not found in all treatments in fresh cheese, while cheese made from buffalo's and goat's milk (3:1) had the highest moulds and yeasts count during storage compared with other treatments. The total bacterial count, proteolytic bacteria, lipolytic bacteria and moulds and yeasts count slightly increased during ripening in all treatments. It was also noticed that the coliform bacteria were not detected either in fresh or ripened cheese. Fresh Feta cheese made from buffalo's milk had a higher scoring points than those from other milks. Results revealed that the addition of goat's milk to buffalo's or cow's milk led to less scoring points since Egyptian taste refuse the goat flavor. Ripening process led to increase the acceptability of Feta cheese made from different treatments.
Feta cheese buffalo's,cow's 's,goat's milks
https://jfds.journals.ekb.eg/article_52960.html
https://jfds.journals.ekb.eg/article_52960_b27b417ee59a010d5f0e071cc4eedf44.pdf