2024-03-29T07:53:25Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=11617
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
9
OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING
M.
El-Hawary
M.
Salam
Samar
Aly
Dina
Amer
Calf rennet has been used in Domiati cheese making for long times. Calf rennet is traditionally obtained from slaughtered calves. However, due to shortage of meat, calves were recommended to be fattened for two years. This cause a sharp decrease of calf rennet available. Researches have been trying to evaluate the applicability of calf rennet substitutes. These substitutes are : adult bovine rennet (ABR), microbial rennet from Mucor miehei (MR) and mixtures of calf rennet and adult bovine rennet at different ratio .
This study was intended to evaluate different close of rennet as alternative to Calf rennet in coagulant milk and factors affecting the enzymes activity.
Results showed that milk clotting time was positive correlated with sodium chloride concentration. But milk clotting time was inversely correlated with calcium chloride concentration and temperature. Milk clotting time was decreased as milk solids increased up to 12% under all treatments.
2012
09
01
473
479
https://jfds.journals.ekb.eg/article_77738_7abdc158e35fdaebb924060048207642.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
9
NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT
W.
El-Reffaei
Eman
Ragheb
Hanan
El-Ghandour
Sh.
Badr
Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious, thus has great potential to be applied health snack and common food. This study was conducted to evaluate the proximate composition of fresh and dried okara and their nutritional evaluation after utilized in fortification of biscuit and falafel. Not only but also evaluation those physicochemical and nutritional evaluation by using calculation protein quality and biological evaluation on rats. The effect of different levels of either wet or dried okara (0, 10, 20 and 30%) on the chemical analysis were showing that, okara higher in protein ratio, ash, fiber and containing mineral content. Addition okara up to 20% into biscuit formula increase the protein content from 6.04% in wheat flour up to 9.9% in fortified formula containing 30% okara. The sensory evaluation indicated that, the higher scores for overall acceptability was recorded for level 20% addition of okara in falafel and biscuit formula. Okara protein and fortified formula of biscuit with 20% okara showed higher values of essential amino acids as lysine (5.83), threonine (4.10), isoleucine(4.86), leucine(8.10), aromatic acids (9.70), valine (4.93), tryptophan (1.35) and essential amino acids for such group of children 2-5 years of histidine (2.88) (g amino acids/16 g N). Therefore, it could be recommended that okara amino acid is sufficient for supplemented biscuit dough’s with essential and lower cost for amino acids. In the okara flour and their supplemented products, the first and second limiting essential amino acids were methionine and cystein, with chemical score raged from 14.41 -24.70 in okara and their products. The nutritional evaluation of okara based on estimated PER showing that, the okara products such as biscuit and falafel have 2.78 and 2.76, respectively, while PER of okara was 1.51.It is concluded that based mainly on nutritive value okara and their products in falafel and biscuits may be considered for fortification of widely consumed cereal-based food and faba bean products. The biological evaluation was investigated by albino rats on okara and their products formula and taken casein as control reference protein diet. Expectedly, the true digestibility (TD), Net protein utilization (NPU) and Biological Value (BV) all indicated nearest ratio corresponding values obtained by casein reference diet. Farinograph test was applied to determine the effect of fortified okara on the rheological properties of wheat flour dough, and characterization of relationships between the results of the tests was performed. The applied additions of 0, 10, 20 and 30% okara into biscuit formula, (15.7–31%) increased the water absorption of the biscuit doughs. Similar was happened in the Dough stability and dough development in fortified wheat flour with okara at different level of addition. Okara is a rich source of nutrients that could be utilized in bakery industry and falafel. The sensory attributes and physico-chemical characteristics of okara-substituted biscuit and falafel at 10 % and 20% level were not differ than that of the control wheat flour. Therefore okara could be utilized to improve the nutritional quality of biscuits and falafel as well as various okara products. The okara substitution in bakery industry would be beneficial in reducing the usage of wheat flour and also overcome the waste disposal problem prevailing in the soya milk industries. Also, using okara in falafel could be reduced faba bean in formula to improve nutritional quality and decline nutritional inhibitor. This only but also was increase economical values of valuable soy bean by-products. Finally, the conducted results indicate that, okara forms in fresh or dried can be used up to 20% for production cheaper and healthier falafel and biscuits formula more nutritionally sufficient for children 2-5 years old.
Amino acids
biscuit
by-product
Chemical composition
falafel
Fortification
farinograph
nutritional evaluation
okara and rheological properties
2012
09
01
481
506
https://jfds.journals.ekb.eg/article_77739_b47d3324505b4baae5ba99126a0aae45.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
9
EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS.
M.
Elsorady
E.
Abdelrasoul
Olives used in Egypt for the production of table olives and olive oil. We saw in this study can be used for the production of jam and study the effect of manufacturing process and storage on the quality and content of antioxidants and unsaturated fatty acids (oleic acid), its nutritional value and important therapeutic. Olive fruits jam manufacturing from treated and untreated olive fruits (green and black) with (1.5%w/v) NaOH to eliminate bitterness. We Found that the total solids soluble (TSS) and saturated fatty acids increased gradually in all treatments during storage. While, pH, total phenols and unsaturated fatty acids decreased during storage. Results revealed that linolenic acid (C18:3) completely disappeared after jam processing. In sensory evaluation (overall acceptability) all treatments were acceptable especially alkali treatment.
2012
09
01
507
515
https://jfds.journals.ekb.eg/article_77740_3a8c2f18ac8c479581b56f30fbd7562c.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
9
TECHNOLOGICAL STUDIES ON SOFT CHEESE
A.
Shendy
M.
Omar
M.
Rakha
Soft cheese was manufactured by using the traditional method (as in making Domiati cheese) with adding salt to cheese before renneting and proposed method. Cheese was made by using cow milk, salted up to 8% and soaked in brine (14% NaCl) up to 16 hr. The resultant cheese was stored in brine at ambient or refrigerator temperature up to 90 days. The results indicated that the composition and properties of cheese were affected by the manufacturing method, salting method and storage conditions. The RCT and CT & syneresis of curd decreased and increased with increasing of salt concentration, respectively. There were not differences between the two methods in moisture and TS contents. The moisture and TS & salt contents decreased and increased with increasing the storage periods at ambient temperature of both methods in all treatments. The cheese stored at ambient temperature had lower moisture, pH & F/DM and higher TS, acidity, salt, fat, SN/TN & TVFA contents than that stored at refrigerator temperature in all treatments. However, the chemical compositions of both methods behaved the same trend. The TC decreased with increasing the storage periods in all treatments. The fresh samples had higher TC than that of other treatments. In addition, the samples manufactured by proposed method showed an increase of TC in the samples pickling at ambient temperature than that stored at refrigerator temperature in all samples. The coliform bacteria as well as yeast and moulds were not detected in both fresh and during storage periods in all treatments, except in the fresh sample manufactured by proposed method, which contained about 120 cell of yeast and moulds.
Generally, the soft cheese manufactured by the two methods had higher overall score at ambient or refrigerator temperatures stored on 90 days, the values were higher in the sample stored at ambient temperature than that of the samples stored at refrigerator temperature.
Domiati cheese
Soft cheese
White cheese
2012
09
01
517
528
https://jfds.journals.ekb.eg/article_77741_70fbcc586dc846f2273469ba157acecf.pdf