2024-03-29T09:54:06Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=11332
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
1
IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT
N.
El-Adly
A.
Hussein
Amany
Sakr
The objective of this study was to acsses the rheological and sensory properties of balady bread produced from wheat whole meal and that made by blending wheat flour 82 % extraction + 20% corn flour. To improve bread nutrition value was used gelatinization baking method and supplemented with fenugreek and moghat powder at 5, 10, and 15% separately. Chemical composition of raw materials, rheological properties of dough and sensory properties of bread were investigated. The results indicated that the supplemented with fenugreek and moghat powder improved rheological and sensory properties of preduced bread. Also, the staling was retarded by about 10-15%. It was found that the most effective substituation percent of fenugreek and moghat was a mixture of 5% of both fenugreek and moghat which improved the bread properties.
2012
01
01
1
10
https://jfds.journals.ekb.eg/article_75282_cebf1400c408d4650cd967c396a29765.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
1
DETERMINATION OF SOME HEAVY METALS IN FISH PRODUCTS
Sadia
Mohamed
O.
Abo Samaha
A.
Abdel-Nabey
M.
Khalil
This study was carried out to determine certain heavy metals (Cu, Cd, Pb, As and Hg) in twenty different samples of fish products (salted, smoked, frozen, canned and marinated) purchased from different markets in Alexandria city, Egypt during 2009, by using atomic absorption spectrophotometer technique. The results indicated that expect Pb concentrations of all fish products; Cd in frozen squid, salted mullet, salted sardine and marinated fish products were higher than the maximum permissiable levels by WHO. Expect As of frozen crab and As in canned sardine, all concentrations of Cu, Cd, Pb, As and Hg of the above fish products were below the maximum permissiable concentrations stated by the different regulatory agencies (FAO, WHO and EOSQC).
Heavy metals
fish products
2012
01
01
11
22
https://jfds.journals.ekb.eg/article_75285_8877b1d66ee18c921e24fb94c48077f9.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
1
PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING
Hanaa
Sakr
Control (G1) and three additives representing caraway (Carvum carvi L.) (G2) ; fennel (Foeniculum vulgare) (G3) and fenugreek (Trigonella foenum-graecum) (G4) were exqmined out on the daily feed intake of Damascus goats at the rate of 100, 100 and 200 mg dried seeds/kg live body weight, respectively.
After the suckling period, milk yield and composition were recorded during lactation period from April to August. Rennet clotting time (RCT), curd tension (CT) and curd syneresis (CS) were determined as affected by the experimental rations (G1-G4). The yield, composition and sensory propertied of the manufactured soft cheese were also assessed.
Results revealed that daily milk yield was the highest in G2 and was the lowest in G4, while it was greatly affected by lactation period. Milk fat, casein, TS, SNF, ash and TVFA were not affected by the applied additives, whereas protein content was significantly lower in G1. RCT was significantly higher in G3 and lower in G4, whereas CT was significantly higher in G1 and the differences due to G2, G3 and G4 additives were insignificant. CS showed higher and lower significant values in G1 and in G4, respectively.
Cheese yield was significantly higher in G4 and total solids and protein contents of cheese were significantly higher in G3, whereas the organoleptic properties were not significantly affected by the applied additives
2012
01
01
23
32
https://jfds.journals.ekb.eg/article_75290_4a5b49d395aedf62e976ea1396242029.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
1
INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS
Afaf - Haniem
Ramadan
The effect of different leavening agents namely ammonium hydrogencarbonate (NH4HCO3) sodium hydrogen- carbonate (NaHCO3), baking powder (B.p) with the concentration of 2 and 3g. /100 gm. flour and different types of sugar namely, sucrose, glucose and blackstrap molasses on acrylamide content was studied . Biscuit samples prepared with NH4HCO3 2 and 3 g. / 100 g. flour increased the content of acrylamide from 250 to 2390 µg/kg in compare with other added baking agents. The use of baking powder as a leavening agents was a limiting factor for acrylamide content followed by NaHCO3 . Results also, indicated that the content of acrylamide was decreased in prepared biscuits formulae by replacing reducing sugar namely glucose with sucrose with adding small amount of baking powder (2 and 3 gm) . All prepared biscuit samples with blackstrap molasses had higher content of acrylamide which were 511 and 2390 µg/kg and exhibited the low score in sensorial properties especially in colour ,taste and crispness in compare with other biscuit formulas under the same baking conditions . All prepared biscuit samples with different types of sugar and baking agents were in the permissible level of acrylamide per day for adults body weight 70 kg according to (FAO/WHO, 2005) which ranged from 21to140 µg/100 g/ day , and Sweden Health Organization which estimated the daily intake( 35 µg/ kg for body weight 70 kg /day ) except biscuits formula contained 3g NaHCO3 or 3g. NH4HCO3 with black strap molasses. So, it could be recommended that use of sucrose and disaccharides in hard biscuits preparation reduced the content of acrylamide , while .addition of 3 gm . of NH4HCO3 or 3g NaHCO3 to hard biscuits prepared with blackstrap molasses is not preferable
Hard biscuits
baking agents
reducing sugars
sodium hydrogen carbonate
ammonium hydrogencarbonate
baking powder and safety limit of acrylamide
2012
01
01
33
44
https://jfds.journals.ekb.eg/article_75293_a66cfd39f334b8babb8dac781f48886f.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
1
ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SOME HERBS VOLATILE OILS AND THEIR ETHANOLIC EXTRACTS
Rania
El-Gammal
Sabrene
Omar
Antioxidative and antimicrobial properties of volatile oils and their ethanolic extracts from four herbs namely, thyme, rosemary, fennel and marjoram were determined. the volatile oils were analyzed by GC–MS, different compounds were identified, namely carvone, thymol, α- pinene, anisole , caryophyllene, eugenol ….. etc, and about 11 different phenolic compounds were identified namely .Catechien, Chlorogenic acid, Caffien, P-OH Benzoic, Ferrulic, Caffeic, Synergic , Salicylic, P- coumaric, Cinnamic and Vanillic acids Results indicated that all extracts were varied in their content of phenolic compounds,
Volatile oils and ethanolic extracts obtained from different herbs were evaluated for their antibacterial activities against five strains Gram-positive and Gram-negative pathogenic bacteria : Staphylococcus aureus, Bacillus cereus, Salmonella sp., Shigella flaxnary and Enterobacter sakazakii , respectively and two fungus strains namely , Aspergillus niger and Aspergillus oryazae . Thyme volatile oil proved the superiority over the other volatile oil against the tested microorganisms followed with marjoram volatile oil. Whereas fennel volatile oil had positive effect against tested microorganisms exception with Enterobacter sakazaki , also, inhibitory effect found by thyme , marjoram and rosemary extracts against all tested microorganisms .Results of minimum inhibitory concentration ( MIC ) indicated that both of thyme extract and volatile oil have a strong antimicrobial activity .
Obtained data suggested the possibility to use volatile oil and their ethanolic extracts in food processing to control pathogens for food preservation as well .
Volatile oils
ethanolic extracts
DPPH
oxidative stability
rancimat test antimicrobial activity
2012
01
01
455
61
https://jfds.journals.ekb.eg/article_75297_0626d76e2dd42abb511511d384ee07f5.pdf