2024-03-29T17:51:42Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=12432
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2010
1
4
CHEMICAL EVALUATION OF BLAK RICE COMPPARED WITH WHITE AND BROWN RICE
Soheir
Abd El-Rahman
W.
Shehata
The present work aimed to compare the chemical evaluation of white, brown and black rice. Chemical composition, amylose content and minerals conten (Mg, Na, Zn, Mn, Fe, Ca and K) were determined. The results showed that ash, crude fiber, protein and oil contents had decreased in white rice compared with brown and black rice, whereas the hydrolysable carbohydrate was increased in white rice than brown and black rice. In addition, black rice had lowered content of amylose compared with white and brown rice. White rice was lowered in all minerals and black rice was higher contents of Mg, Zn, Mn, Fe and K. Meanwhile, Na and Ca were higher in brown rice compared with black rice. In conclusion, this study found that brown and black rice are high contents of chemical composition and minerals.
White rice
brown rice
Black rice
Chemical composition
amylose content
minerals content
2010
04
01
143
149
https://jfds.journals.ekb.eg/article_82103_c512aff5ac099d97648b9adf39774242.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2010
1
4
تقييم النمط الاستهلاکي للحوم والأسماک بمدينة الرياض
سهير
المصري
أجريت هذه الدراسة بهدف تقييم النمط الاستهلاکي للحوم عامة والأسماک خاصة کما اهتمت بالتعرف على مدى الوعي بأهميتها وقيمتها الغذائية لدى شريحة من المجتمع السعودي شارک في الدراسة عدد 229 عينة عشوائية لبعض الأسر بمدينة الرياض وکان متوسط العمر للمشارکين يتراوح بين21 -29 سنة وهومايقارب نصف العينة% 48.91وقد بلغت نسبة الجامعيات وفوق الجامعيات 47.6%. مثلت الأسر ذات الدخل الثابت(9000 –12000 ريال) نسبة55.02% من حجم العينة . أظهرت نتائج الدراسة أن لحوم الدواجن کانت أکثر استهلاکا 58.52% تليها اللحوم الحمراء بنسبة 22.71% وبعد ذلک تأتى الأسماک بنسبة 18.77% حيث احتلت الأسماک البحرية المرتبة الأعلى في الاستهلاک مقارنة بأسماک المياه العذبة . وبالنسبة لنوع السمک فقد أفاد 50.22%من الأفراد أنهم يفضلون سمک الهامور يليه الکنعد الذي يستهلکه39.74% من المشارکين وکانت أکثر طرق الطهي استخداما هي القلي العميق ثم الشوي بنسبة 56.77% ، 40.17% على الترتيب. وأوضحت نتائج الدراسة إن 73.8% من الأفراد أفادوا أنهم يفضلون الأسماک لاستساغة طعمها . وقد کانت القيمة الغذائية للأسماک هي السبب والدافع الأساسي لنسبة % 16.565 من المستهلکين وفى الخمس سنوات الماضية ازدادت نسبة استهلاک الأسماک کما أفاد %66.38من مستهلکي الأسماک الذين ارجع 31.58% و23.68% و 21.5% منهم ذلک الى ارتفاع قيمة الغذائية وخلوها من الإمراض انخفاض الکلسترول على التوالي.فى حين ان 12.66% من المشارکين راؤ حدوث انخفاض فى استهلاک الأسماک بسبب توفر البدائل وارتفاع أسعارها 55.17% و 34.48% .على الترتيب واتضح من الدراسة ان العلاقة المعنوية (p≤0.01 ) کانت بين العمر وصنف ونوع السمک المفضل وکذلک وظيفة الزوجة وصنف ونوع السمک المفضل إما علاقة مستوي تعليم الأب والأم بمعدل استهلاک لحوم الدواجن وصنف السمک المفضل فکانت معنوية p≤0.05) ) فيما لم يتأثر استهلاک اللحوم الحمراء ولا نوع السمک وعلى الرغم من ان نسبة 86.2% من أفراد العينة المدروسة أفادت أن الأسماک تناسب جميع الفئات العمرية إلا أن توعية وتثقيف الأفراد عن أهمية وفوائد الأسماک الصحية تحتاج إلى المزيد . وخاصة ان شريحة کبيرة من المجتمع لا تعرف ان الأسماک الدهنية هي مصدر جيد للأحماض الدهنية (OMEGA3&6 ) التى تقى من الامراض القلبية الوعائية والذبحات الصدرية وهى واحدة من اخطر امراض العصر .
2010
04
01
151
159
https://jfds.journals.ekb.eg/article_82104_101ae7628400269a9766e724105f708c.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2010
1
4
PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME EGYPTIAN RICE VARIETIES
M.
El-Bana
Wafaa
Galal
Soher
El-Hadidie
The present study was carried out to evaluate different varieties of rice (Black, Sakha 105 and Egyptian Yasmen) as brown and white rice physically, chemically and technologicaly as well as to investigate the possibility of using their rice flour as substitution materials of wheat flour in preparing biscuits.
The obtained results revealed that, physical properties of paddy, brown and white rice varied from one variety to another. It was found that E. yasmine had the longest length when compared with other varieties. It had also the lowest width among all of the tested ones, whereas Sakha 105 had the highest value in grain index. The paddy rice of raw E. yasmine had the highest percentages of broken kernels and the lowest percentages of head and white rice as compared with other rice varieties.
Water uptake of white rice was significantly higher than that of brown rice. Brown black rice had the longest cooking time (38 min) compared to the others.
Gel consistency (GC) varied significantly between varieties in both brown and white rice. Alkali spreading value in brown rice varieties showed lower values in comparing with white rice varieties. Black rice had the highest amylase content and the lowest pasting characteristics values than those of Sakha 105. Furthermore, Black rice contains high content of ether extract, ash and crude fibers, but lower content of total carbohydrate, compared with other varieties. In addition, brown rice of all varieties had higher contents of crude protein, ether extract, ash and fiber but lower content of total carbohydrates, whereas the rice variety of black rice had a relatively high levels of mineral contents comparing with the other rice varieties.
Results of Organoleptic evaluation indicated that, biscuit samples prepared using rice flour of the studied varieties as substitutions insted of wheat flour up to 50% were very acceptable. Where most samples have sensory characteristics scores higher than those of control (wheat flour biscuit).
2010
04
01
161
172
https://jfds.journals.ekb.eg/article_82105_9d4e5ae425bec104a2b86222b5e511d0.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2010
1
4
CHEMICAL, NUTRITIONAL AND BIOLOGICAL EVALUATION OF NUTRITIONAL SUPPLEMENT PREPARED WITH GERMINATED DATE PALM SEEDS POWDER AND OTHER TRADITIONAL FOOD ITEMS
E.
Abdelrasoul
Amani
Metwalli
Germinated date palm seeds powder was employed, together with soybean flour, sugar, banana meal and maize meal for the preparation of a nutritional supplement. 12-day old male Wister rates were fed diets containing the supplement as a protein source, both with and without soybean flour; casein diets with 10 or 7% protein served as respective controls. Protein efficiency ratio (PER), net protein utilization (NPU), net protein retention (NPR) and digestibility were determined. Blood biochemical parameters (triglycerides, total cholesterol, LDL-cholesterol and HDL-Cholesterol were also measured in the animals and showed that all rats were in good health condition at the end of experiment. The obtained results for PER, NPU and NPR indicated that the supplement prepared with germinated date palm seeds powder was a good protein source, especially when soybean flour was added.
Germination
data palm seeds
Biological evaluation
and supplement
2010
04
01
173
180
https://jfds.journals.ekb.eg/article_82106_d0027007aa9c63e3b1832d1b67c8ea12.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2010
1
4
CHANGES IN CHEMICAL AND NUTRITIONAL QUALITY DURING COLD STORAGE OF SOME FRUIT AND VEGETABLE JUICE BLENDS.
M.
Tabikha
Sh.
El-Shehawy
D.
Helal
Fresh juice blends are a popular food daily consumed by all people with different age and standard living for their low prices and pleasant flavor. In spite of the cheap price of these juices; they have high nutritive value for their high content of β-carotene, minerals as calcium, potassium, magnesium and iron. So, the main target of such manuscript was to follow up main components changes in untraditional fruit and vegetable juice blends during cold storage (5-7°C) for three months. Obtained results showed that, the moisture, total sugar, non-reducing sugar, β-carotene, total soluble solids contents and pH value of fruit and vegetable juice blends decreased while, total solids, reducing sugar contents and total bacterial counts increased after three months of cold storage. Juice blend No.(4) (50% apricot + 50% carrot) had the highest value of β-carotene (1000 μg/100ml). Finally, it could be concluded that fruit and vegetable juice blends under study were acceptable and in a good agreement with their Egyptian standard specifications as well as the high content of β-carotene.
Juice refrigeration
β-carotene
reducing sugar and pH
2010
04
01
181
191
https://jfds.journals.ekb.eg/article_82107_27f6683c290be20a15cd29a7fa0f48d1.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2010
1
4
DETOXIFICATION PHORBOL ESTERS OF Jatropha curcas SEEDS BY SOME TECHNOLOGICAL TREATMENTS
Azza
Abou-Arab
Ferial
Abu-Salem
The toxic phorbol ester content of Jatropha curcas seeds cultivated in Egypt in raw whole and a kernel seed was ranged between 24.45 and 43.53 mg/kg, respectively. Detoxifications of phorbol esters from Jatropha curcas by physical treatments were studied. Soaking in water removed 46.13 % and 36.18 % phorbol ester in whole and kernel seeds, respectively. While germination and roasting treatments did not affect the phorbol ester level. Detoxification of phorbol ester by some chemical treatments was also studied. The NaHCO3 treatments / 121ºC/ 25 min, the treatment (ethanol 90 % /2 h), (ethanol 90 % + NaHCO3/121 º C / 25 min) treatment, sodium hydroxide (4 % NaOH) treatment followed by washing with distilled water, the (4 % NaOH) treatment followed by washing with methanol, the (4% NaOH +10% NaOCl) treatment and the alkali (2%NaOH or 2%Ca (OH)2) treatment were decreased significantly the phorbol esters content by (38.21 to 90.81 %) and (42.58 to 95.87 %) with non-defatted whole and kernel seeds, respectively, as well as (40.57 to 93.87 %) and (43.69 to 96.44 %) with defatted whole and kernel seeds, respectively. So effects of some physical and chemical treatments were successful detoxification of phorbol esters content.
Jatropha curcas
Phorbol esters
Detoxification
Physical treatments
Chemical treatments
2010
04
01
193
208
https://jfds.journals.ekb.eg/article_82108_68f5891019985703818f6fdeeb078dce.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2010
1
4
EVALUATION OF BIOACTIVE COMPOUNDS OF Stevia rebaudiana LEAVES AND CALLUS
Esmat
Abou-Arab
Ferial
Abu-Salem
Stevia rebaudiana is considered natural antioxidants, which contained phenolic compounds and flavonoides at levels 24.01 & 18.93 mg/g dry weight basis of leaves and 33.99 & 30.03 mg/g dry weight basis of callus, these substances have been suggested to play a preventive role for human health. Antioxidant activity of water and methanolic extracts of stevia leaves and callus equivalent to gallic acid (GA) and butylated hydroxyl anisole (BHA) were determined. GA was the stronger antioxidant in both water and methanol extracts than BHA. Antibacterial and antifungal of stevia leaves and callus extracted by six types of solvent (acetone, chloroform, hexane, methanol, ethyl acetate and water) were studied. Methanol and acetone extracts had greater antibacterial potential for the strains of Listeria monocytogenes, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. However, acetone, chloroform, methanol and ethyl acetate had antifungal potential for Asperigillus ochraceus, Asperigillus parasiticus, Asperigillus flavus and Fusarium. The results indicate that stevia leaves and callus extracts may be an ideal candidate for further research into their uses for food preservation and pharmaceutical due to their antioxidants and antimicrobial activities.
antioxidants
Antimicrobial
Stevia rebaudiana
leaves
Callus
2010
04
01
209
224
https://jfds.journals.ekb.eg/article_82109_970a0dab2ee54fe32016a4aca19db41f.pdf