2024-03-29T10:05:40Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=17163
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2009
34
1
UTILIZATION OF NEW CULTIVAR OF SWEET POTATO FOR PREPARING WEANING FOODS
Y.
Abd-Elhady
Afaf
Salim
Mervat
Anwar
The aims of this study were to evaluate the nutritional value of new hybrids sweet potato in order to raise public awareness of its potential use in nutrition and to formulate high protein quality weaning foods. The nutritional composition was determined for two new cultivar and local cultivar grown up in Horticulture Institute in El-Qanater El-Khyariya Egypt.
The cultivars namely Minufiya 2/96 and Minufiya 9/96 were compared with local cultivar (Mabrouka). The results show that protein contents of new cultivar were greater than that of local cultivar. Protein levels were 9.78, 11.27 and 5.17% for Minufiya 2/96, Minufiya 9/96 and Mabrouka respectively. The new cultivar also were higher than the local cultivar on total carbohydrates, total sugar, reducing sugar, non-reducing sugar and sucrose content .The results revealed that sweet potato might be mentioned as a source of antioxidant (Vitamin C and β-carotene). The concentration of β-carotene mg/100g F.W was 12.64, 10.20 and 6.76 for Minufiya 2/96, Minufiya 9/96 and Mabrouka respectively, and the content of Vit. C was 15.05, 20.47 and 17.59 mg/100g F.W. for Minufiya 2/96, Minufiya 9/96 and Mabrouka respectively.
Four weaning food mixture were formulated from sweet potato70%, ficus carica 10% and or peanut and chickpea or mung bean or soybean in the ratio (20%) respectively in the form of powder. Data indicate that these mixtures had higher protein quality and quantity .Formula 1 of weaning food mixture showed high acceptability for appearance, texture, odor, color and taste. Also it is cheap weaning foods, the average cost of 100 gram from .080 to 1.50L.E.
Sweet potato- weaning
Legumes
Amino acids
Chemical composition
2009
01
01
219
228
https://jfds.journals.ekb.eg/article_112126_c978e5b07db1d175517b025879d87949.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2009
34
1
DETERMINATION OF HEAVY METALS IN EGYPTIAN INFANTS FORMULAS, WEANING FOODS AND SOME BREAKFAST FOODS.
M.
Atwa
T.
Yehia
Neamat
Bassuony
A.
EL Karmany
Manal
Atwa
Concentrations of fourteen trace elements were determined by the Association of Official Analytical Chemists Methods, in some commercial infant formulas, weaning food, and breakfast foods samples, collected from different supermarkets and pharmacies in Cairo, Egypt from 2007 to 2008. The average concentrations of the macro, micro and heavy metals, detected in samples on the basis of dry weight, were 0.67 mg kg-1 for cadmium, 1.84 mg kg-1 for chromium, 8.21 mg Kg -1 for copper, 33.86 mg Kg -1 for Zinc, 15.51 mg Kg -1 for Aluminum, 112.14 mg Kg -1 for Iron, 0.047 mg Kg -1 for silver, 0.0 mg Kg -1 for mercury and arsenic, 0.22 mg Kg-1 for tin, 0.03 mg kg-1 for lead, 18.09 mg Kg -1 for manganese, 0.89 mg Kg-1 for nickel and 0.068 for sodium.
The results demonstrated that low concentrations of most of heavy metals were found in baby foods and breakfast foods samples under investigation. The levels of lead and arsenic were within acceptable levels for infants consumption as recommended by the Egyptian Standards, while copper concentrations were within the maximum residual levels recommended. The mean lead concentration was 0.032 mg kg-1 slightly higher than the limit of lead in infant formulas of EC Regulation (0.02 mg kg-1).
The effect of dry yeast on the concentrations of heavy metals for examined infants formulas were studied.
Infants formulas
Heavy metals and toxic elements
2009
01
01
229
238
https://jfds.journals.ekb.eg/article_112142_be31388a1ff67fee231f30ce4265f9a0.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2009
34
1
UTILIZATION OF WHEAT PROTEINS AS A NUTRITIOUS, PRACTICAL MEAT SUBSTITUTE
Shadia
Sharaf
A low meat intake, especially red meat is recommended to avoid the risk of cancer, obesity and metabolic syndrome. So many of people move away a meat centered diet, but it is sometimes difficult to find interesting substitutes for meat.
In this study wheat gluten (seitan) and sweet lupine (ground whole seeds after socking in water for 12h. and boiling in water for 30 min.) were used as meat substitute for processing beefburger products.
Therefore, the following burger products were manufactured: Beefburger prepared with 100% beef (control ); A sample prepared with 75% wheat gluten +25% sweet lupine; B sample prepared with 50% wheat gluten +50% sweet lupine; C sample prepared with 50%wheat gluten +25%sweet lupine +25% beef and D sample prepared with 50% wheat gluten +50% beef. These products immediately evaluated after processing.
Some chemical (moisture, fat, protein, ash, total carbohydrates and energy value) and cooking properties (cooking yield, cooking loss and shrinkage) were determined. Moreover, sensory evaluation and testing the significance among all burger products were carried out. In addition, the economic cost for each product was calculated.
Generally, the results indicated that all treatments A, B, C and D recorded lower moisture, fat, ash and higher protein content compared with control sample. Moreover, all treatments A, B, C, and D recorded higher cooking yield and lower cooking loss and shrinkage as well as lower cost when compared with the control sample. According to the results of sensory evaluation the treatment D (prepared with 50% seitan +50% beef) was the best among all the burger products followed by control sample, and there were nonsignificant differences (either at significant level of 0.05 or 0.01) between B and control sample or between control and C sample. Therefore, treatment B and C are suggested to produce a healthy beefburger with high quality and low cost.
2009
01
01
249
256
https://jfds.journals.ekb.eg/article_112143_838595efa209c22389579e27f401672c.pdf