2024-03-29T06:40:35Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=17315
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2020
11
8
Effect of Fermented Kefir Consumption Mixed with Different Cereals Formula on Obese Rats تأثير تناول الکفير المخمر المخلوط بترکيبات مختلفة من الحبوب على الفئران البدينة
M.
Abd El Ghany
Lobna
Shelbaya
Fawzia
Abd-elhameed
This study investigates the ant obesity effects of fermented Kefir and germinated cereals mixed with fermented Kefir on high fat diet induced obese rats. 25male rats each weighting 75±3 gram were apportioned to five groups. Group 1 is the negative group. The rest rats were received high saturated fats (34%) in diet for 56 days to become obese rats. Obesity was confirmed by elevation of serum lipid profile and body weight. Group 2 is control +ve group which fed on high fat diet, Kefir group which fed on high fat diet supplemented with kefir at dose of 4ml /rat/day orally, formula 1 group which fed on high fat diet with 20 % of formula 1(wheat, barley, maize and millet mixture powder melt in 200 ml kefir)and formula 2 group which fed on high fat diet with 20 % of formula 2(wheat, barley, maize and oat mixture powder melt in 200 ml kefir) for four weeks. This study resulted in a marked improvement of nutritional indicator as kefir Formula 1 and 2 group administration could lower nutritional indicators. However, the administration of kefir, formula1 and formula 2 could reduce lipids parameters.Consumption of kefir significantly reduced the serum leptin, glucose, insulin resistance and progesterone levels but increased insulin and testosterone levels while consumption of formula 1 and 2 could lower serum leptin and insulin resistance and elevate progesterone and testosterone levels compared to control (+ve) group .It is concluded that germinated cereals mixed with kefir could manage treat obesity.
Obesity
Kefir
Nutritional and Lipids Parameters
Hormones.Rats
2020
08
01
221
225
https://jfds.journals.ekb.eg/article_112880_4c30ec1c30153765e7164b82e11a0f19.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2020
11
8
Preparation of Drink of Naturally Colored Milk Mixed with Root Beet إنتاج مشروب لبني ملون طبيعيًا باستخدام البنجر
Sahar
Nasser
The production of a milk drink naturally colored and rich in antioxidants . Being a color drink attracts consumers to reverse white milk which many consumers do not like. Beetroot is one of the richest vegetables in antioxidants. The drink was made with cow´s milk, the juice of beet was added to the milk at different percent (3,5 and 10 %). The chemical analysis of the drink was done, the acidity was measured, the antioxidants were evaluated at different concentrations, Microbiology and sensory tests during storage. total solids increased in the drink while protein, fat and ash decreased, and the increase in total solids due to high carbohydrate content in beet juice . The acidity increased during the storage period to 15 days, but did not coagulated at boiling temperature for up to 10 days while coagulated with boiling after 10 days. The content of milk with beet increased the antioxidants by increasing the percentage of added beet juice.
Naturally colored milk
root beet
Chemical composition
Antioxidant activity
2020
08
01
227
230
https://jfds.journals.ekb.eg/article_112882_00307748062c8e7d088ca712eadd4625.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2020
11
8
Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقييم جودة البروتين لترکيبة الاطفال المستخدم فيها لبن الماعز ولبن الابقار في الفئران
Hoda
El-zeini
M.
El-Abd
K.
Soryal
shaimaa
gaber
Infant formula products are mostly produced using protein from cow milk; goat milk also has a good source of protein. Owing to variations in protein content between human, cow, and goat milks, infant formula was formulated to be as similar as possible to human milk. In this study, goat and cow milk infant formulas were prepared by adding α-lactalbumin and it was directly compared to commercial infant formula protein digestion using growing rats. The nutritional value of these formulated diets was evaluated by estimating their proximate composition, the protein efficiency ratio (PER), corrected protein efficiency ratio (CPER), net protein ratio (NPR). The composition of the formulated diets indicated that satisfied legal nutrient content regulation and are within the range of recommended standards. The PER, CPER and NPR of formulated diets did not significantly (P>0.05) different and much closed to those of control. It was observed no significant difference due to milk type in the quality of protein. The protein quality of the formulated goat and cow infant formula were well comparable with those of commercial infant formula, the common infant diet over the world.
goat milk infant formula
Protein efficiency ratio
Rats
α-lactalbumin
2020
08
01
231
233
https://jfds.journals.ekb.eg/article_112884_8515586189101752d3edd64d29e4baaa.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2020
11
8
Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس
Eman
Abo-Zaid
Fatma
Saleh
This research aimed to prepare untraditional chicken nuggets formula to investigate the potential of replacement wheat flour and skimmed milk powder with taro flour and its effect on the physicochemical and sensory properties of prepared chicken nuggets to samples. Chemical composition of raw material was determined and the chicken nuggets were evaluated for its chemical composition, physical, texture profile analysis and sensory properties. Obtained results showed that, taro flour had low fat and high ash content in compared with wheat flour. So, the replacement of wheat flour and skimmed milk powder with taro flour led to decrease fat content and increase ash and carbohydrate content compared to control nuggets sample. Also, the replacement improved the emulsion stability, cooking loss and water activity properties. So, the replacement of wheat flour and skim milk with taro flour can improve the texture profile analysis of chicken nugget samples and sensory evaluation especially the color properties.
Chicken nuggets
Taro flour
Chemical composition
physicochemical properties
2020
08
01
235
239
https://jfds.journals.ekb.eg/article_112885_51e8a4c9fd2b09438a49fc80250f015f.pdf