2024-03-28T21:25:24Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=11618
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
10
THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING
Sahar
Abd El-Hady
M.
Abd El-Galeel
This study was performed to investigate the possibility of using the brown or germinated brown rice flour at different substitution levels of wheat flour for soft bread (Toast) making, evaluate the quality of produced bread and know the optimal substitution levels for producing high quality bread. Chemical composition, some nutrients and amino acids of wheat flour 72%, ungerminated and germinated brown rice flours were determined. Pasting characteristics of starch and farinograph of dough were measured. In addition, sensory characteristics of prepared bread were evaluated. The obtained results indicated that ungerminated and germinated brown rice contain lipids, crude fiber, ash and reducing sugars higher than those of wheat flour. They contain higher contents of potassium and iron but lower contents of sodium and magnesium than those of wheat flour. In addition, they contain all essential and non-essential amino acids. Total essential amino acids of ungerminated brown rice (39.81%) and germinated brown rice (40.99%) were very higher than that of wheat flour 72% (25.03%). Pasting characteristics measurements showed that wheat flour starch has gelatinization temperature and viscosity at 95 oC lower but it has setback higher than ungerminated and germinated brown rice starches. Germinated brown rice starch has low breakdown and high setback compared with ungerminated brown rice. The results of farinograph indicated that using ungerminated or germinated brown rice caused decreasing the development and stability time but increasing the weakness of the dough, especially for ungerminated brown rice. Sensory characteristics of produced bread revealed that the effect of ungerminated or germinated brown rice on the flavor and texture (crump and crust) was very little, while its effect on the color (crump and crust) and mouth satisfaction was somewhat remarkable but all changes were in the acceptable limits. Germination process of brown rice improved its nutritional value and quality attributes of bread therefore, the using of germinated brown rice is more suitable for making of bread (Toast) than ungerminated brown rice.
2012
10
01
529
540
https://jfds.journals.ekb.eg/article_81662_6c3566f67625dba0bb47853c9790b41d.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
10
SURVEY DETECTION OF TRACE HEAVY METALS IN POTATO CHIPS AND ICE CREAM FROM ASSIUT GOVERNORATE, EGYPT
Soumia
Darwish
Al-Zahraa
Darwish
A total of 243 samples of potato chips (135 samples) and ice cream (108 samples) were collected from different regions and brands in Assiut Governorate - Egypt during May to July, 2011. Iron, manganese, copper, aluminum, nickel, lead, cadmium, selenium and arsenic were determined in samples using atomic absorption spectrophotometer. Results revealed no significant differences (P≤0.01) among regions in most ice cream and potato chips samples. The mean concentration of Lead, cadmium, copper, arsenic (potato chips) and nickel (ice cream) were exceeded than the legal limits established by the Egyptian and Codex standards.
Trace heavy metals
Potato chips
Ice cream
Atomic Absorption Spectrometry
2012
10
01
541
551
https://jfds.journals.ekb.eg/article_81665_8452a22e503acc4d0fe3bc650e1bd0e4.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
10
EFFECT OF GERMINATION PROCESS ON THE CHEMICAL AND BIOLOGICAL ACTIVE COMPOUNDS OF BARLEY AND OAT GRAINS
A.
EL-Refai
Amal
El-Bastawesy
Eman
El- Ashaal
In recent years, cereals especially barley and oat grains have attracted researches and commercial attention mainly due to their high contents of dietary fibers, β- glucan and phenolic compounds with high antioxidant activates. Therefore, a preliminary study was carried out to estimate the components of raw barley and oat grains as well as, the effect of germination process on chemical composition and biological active compounds. The obtained results reveled that the germination process had a great role on the efficiency of chemical composition of selected cereal grains. A large number of negatively valued components in the grains such as crude fibers and starch contents of barley and oat decreased with prolonging the germination time process and the reduction of their contents due to the activity of α–amylase enzymes during germination process which led to an increase in total sugars. Phytic acid decline with germination time increase.
Otherwise, protein contents gradually increased with prolonging the germination period being 15.24 and 12.96% after three days for barley and four days for oat, respectively. Prolonging the germination time increased the minerals content of barley and oat grains and improved the bioavailability of essential minerals. Moreover, β –glucan contents declined with increasing the germination time process.
Prolonging germination period increased total phenolic compounds, flavonoids contents and antioxidant activity, Catechin and pyrogallol were the major free phenolic compounds that existed in raw and germinated barley and oat grains. Nicotinic acid and Vit. B1 were the most abundant B complex vitamins in raw barley and oat grains and they highly increased during the germination period more than two folds recording 120.81 and 145.56 mg/100g & 335.21 and 441.62 mg/100g, respectively.
Finally, it could be concluded that germination process had positive effects to improve the bioactive compounds contents as total phenolic and flavonoids compounds, antioxidant activity and an increase in bioavailability of essential minerals and a higher content of Vit. B complex of barley and oat grains.
2012
10
01
553
564
https://jfds.journals.ekb.eg/article_81667_108638a27fb3454ba38f61943c496e5c.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
10
ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES
M.
Abo-srea
M.
Abdel-Aziz
T.
Elsawah
Some Lactic acid bacteria (LAB) may act as probiotic bacteria (Streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus, lactobacillus helveticus and lactobacillus acidophilus) .enhancing the growth of these bacterial species being grown separately or in combination was attempted , so as to increase numbers to attain the squared healthy levels .examination was carried out to evaluate the effect of the examined cultures, whether separately or their combinations by evaluating the maximum turbidity being occurred in the examined selective growth broths . Intensive turbidity resulted in the combinations of the examined cultures, compared with the individual strains. Mean while, the examined single or combined culture varied due to the single species or involved in the mixed cultures. Bifidobacterium bifidum in combination with any of the examined lactic acid bacteria reached the maximum growth after shorter time of incubation ,compared with its growth simply ,and attained more growth and reached more members reuired for the healthy dose.
lactic acid bacteria
bifidobacterium bifidum
interaction
growth rate
2012
10
01
565
570
https://jfds.journals.ekb.eg/article_81668_4ebc8eac31d060199b575f65b5f79631.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
10
IMPACT OF SOME TECHNOLOGICAL FACTORS ON THE STABILITY OF CIPROFLOXACIN RESIDUES IN MILK
S.
El-behairy
The effect of the technological steps used in making and during the storage at 6°C for 15 days of concentrated yoghurt (Labneh) from reconstituted skim milk being spiked with veterinary residues, namely ciprofloxacin at concentration 100 ppm to study the behavior of this residues. In addition, the effect of the technological factors on residues stability during storage period was studied. Samples were analyzed for total solids, pH, organic acids namely formic, pyruvic, lactic and acetic acids and drug residues recovery at time intervals after 3, 7, 10 and 15 days. The obtained results revealed that the presence of the ciprofloxacin residues had no effect on the chemical parameters of concentrated yoghurt (Labenh) namely total solids, pH and the recoveries of organic acids. On the other hand, data indicated that this drug showed high thermal stability by separation using HPLC under the conditions of this study. The recovery of ciprofloxacin residues after 15 days of storage period may indicate that the reaction between drug residues and protein is chemical reaction.
Thus, the application of HACCP system in milk production and processing must be taken into consideration to insure a safe product for the consumer.
Labneh
ciprofloxacin
residues
HPLC
organic acids)
2012
10
01
571
577
https://jfds.journals.ekb.eg/article_81670_b6c8054145844da9f457ddb2844af1a1.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2012
3
10
EFFECT OF DRYING PROCESS ON NUTRITIONAL VALUE, CHEMICAL, PHYSICAL AND SENSORY PROPERTIES FOR ONION
E.
Abdelrasoul
Amani
Metwalli
Drying onions from the food industry economically important, because it reduces transportation costs, and the microbial spoilage, as well as storage space, also lead to the distribution of the crop throughout the year, in addition to price stability.
The aim of this study is to examine the effect of the drying process on the chemical, physical and sensory properties for onion slices. The results obtained showed that the increase in temperature led to a reduction in moisture content and increasing the dry material components. Also decreased the level of amino acids with increasing temperature due to its interaction with the free sugars composed brown color (Miller reaction). As shown by the study of the sensory properties that sun dried onion and dried in the oven at 40 °C was more acceptable than onion powder 50 °C. Also found that the color of the onion growing darker with increasing temperature, while the total phenolic compounds increased with drying due to reduced moisture content, especially among fresh onions and sun dried onion and dried in the oven at 40 and 50 °C, where it was 27, 520, 581 and 596 mg/100, respectively. Based on these results, we recommend drying onions slices by the sun or dryers at a temperature not exceeding 50 degrees Celsius so as not to be affected its chemical, physical, sensory properties and nutritional value.
2012
10
01
579
586
https://jfds.journals.ekb.eg/article_81672_86abdd8d29037f92b09c5ded7b61f3ee.pdf