2024-03-28T12:40:35Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=28053
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2007
32
2
MANUFACTURE OF BIO LABNEH
M.
Salem
Labneh was manufactured from a mixture of buffaloes and soymilks by using different types of probiotic starter cultures. The resultant Labneh cheese were analyzed when fresh and periodically during storage period (4 weeks) for chemical, microbiological and organoleptic properties. The counts of probiotic bacteria in labneh containing soymilk were higher than those without soymilk, It recorded at zero time 8.5,8.7,8.6 and8.7 log10 cfu/g for Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus rhamnosus and Bifidobacterium .bifidum respectively. While the counts of probiotic strains reached to 7.1 and 6.9 log 10 cfu/g for L.reuteri and B.bifidum a fter four weeks of refrigerator storage .The moisture content of all Labneh cheese samples were gradually decreased till the end of storage period . No marked differences could be observed among the different treatments. The pH values gave the same trend reaching the minimal values at the end of period . The Labneh made with L.reuteri had the highest organoleptic scores when fresh and throughout storage followed by that made with B.bifidum .Finally, addition of soymilk in manufactured of labneh improved the viability of probiotic strains.
Labneh
probiotic
Bacteria
Soymilk
2007
02
01
1149
1158
https://jfds.journals.ekb.eg/article_198687_dc9cf61262b5df164bf9dd5525e2696b.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2007
32
2
EXTRACTION OF ANTHOCYANINS PIGMENTS FROM Pelargonium zonal PETALS AS NATURAL COLORANTS IN SOME FOODS
M.
Zeid
T.
Mekky
The use of the synthetic pigments as a color of foods restricted. Anthocyanins extracted from pelargonia petals. Stability of these extracted anthocyanins was investigated. Anthocyanins extracted by different extraction solvents. Ethanolic hydrochloric acid solution, distilled water acidified with citric acid (3 gm/100 ml) or acetic acid (3 ml/100ml) used for the extraction. Anthocyanins content was higher in red pelargonia petals compare to pink pelargonia petals. The acidified ethanolic solution washed superior for the extraction compared with the acidified distilled water citric acid or acetic acid. Anthocyanins content was slightly decreased by heat treatment. Anthocyanins were slightly decreased during storage at temperature. Biologically results revealed that there were no effects on the morphological properties and the rate of death of white rates treated by pelargonica anthocyanins extracted from red pelargonia petals which preferred than the pink petals. These rates treated by 5 and 10% concentration of these extracted anthocyanins. Pelargonia red petals was the superior for anthocyanins extraction and distilled water acidified with citric acid was recommended for anthocyanins extraction on the economic bases.
2007
02
01
1159
1164
https://jfds.journals.ekb.eg/article_198692_a56e1e098322b930dab5cf84b28ae18c.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2007
32
2
EFFECT OF SMOKING METHODS ON THE QUALITY CHARACTERISTICS AND POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) CONTENT OF MULLET FISH(Mugil cephalus )
A.
Nassar
S.
Ibrahim
M.
Abul-Fadl
N.
El-Badry
This work aims to study the effect of smoking methods (traditional and liquid flavouring) on the quality of whole and gutted mullet products and polycyclic aromatic hydrocarbons (PAHs) contents, which may represent carcinogenicity agent for consumer. Also, physico-chemical, bacteriological and sensorial characteristics were determined. Results showed that there was loss in both water and protein content of smoked fish while the content of lipid, salt and ash were increased. In addition, the values of total volatile basic nitrogen (TVB-N), Trimethylamine nitrogen (TMAN) and thiobarbituric acid (TBA) were increased clearly in the samples smoked by traditional method comparing with those smoked by liquid method. Concerning PAHs, it was found 5 components in raw fish flesh and its concentration was bout 0.78 µg/kg, and then increased to 9 components after smoking to record 13.37 and 1.72 µg/kg flesh of whole fish smoked by traditional and liquid methods, respectively. The corresponding concentrations of gutted samples smoked by the same previous methods were about 16.36 and 1.80 µg/kg flesh, respectively. Besides, total viable count and halophilic bacteria were decreased in all smoked samples in particularly in gutted samples smoked by traditional method. Moreover, although the traditionally-smoked samples gave high scores for colour, taste and overall acceptability but it contained high level of harmful PAHs as compared with those smoked by liquid method. In conclusion, the authors recommended that smoking of whole and gutted mullet fish by using the liquid method, since, it gave satisfied product characterized with good physico-chemical, bacteriological and sensory attributes with minimum content of PAHs especially with smoked gutted fish as compared with the traditional method.
2007
02
01
1165
1178
https://jfds.journals.ekb.eg/article_198694_b4c1202869e529736ca65757f39b5666.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2007
32
2
EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES
Sahar
Zaki
This study deals with the effect of using osmotic pr-etreatment technology applied to plant materials prior to osmotic dehydration ((O.D)) and the conventional drying((C.D)) on some physicochemical and sensory characteristics of apples , papaya fruits and sweet potatoes . The osmosis syrups were sucrose ,high fructose corn syrup (HFCS) and a mixture of sucrose + HFCS (1:1) . Physicochemical properties of apples , papaya fruits and sweet potatoes were evaluated. The quality attributes of osmo –dehydrated ((O.D)) and convectional dried ((C.D)) cubes of apples , papaya fruits and sweet potatoes were evaluated just after processing and during storage for 6 months at ambient temperature . Results indicate that osmo-dried ((O.D)) samples recorded higher values of moisture , sugars , total acidity but lower pectin contents compared to the convention dried ((C.D)) samples . Also, the retention of ascorbic acid and β–carotene was higher in (O.D) samples which means higher nutritive value . The positive effect of osmotic pretreatment on the physical properties of different dried samples was found . The drying ratio , rehydration ratio (R.R ) , the texture ( firmness ) and drying time were lower in (O.D) samples compared with the (C.D) samples . The reduction in Hunter color parameters L , a and b was higher in (C.D) samples than the (O.D) ones . The effect of storage on different quality parameters were more evident in the C.D samples than the (O.D) ones . The evaluation of sensory characteristics indicated that the (O.D) samples gained the highest scores while there were high significant differences found between the (O.D) and (C.D) samples . slight significant differences were found between the different used syrups of osmosis .
apples
papaya fruits
Sweet potatoes
osmotic dehydration
quality attributes
Storage
2007
02
01
1179
1201
https://jfds.journals.ekb.eg/article_198697_4809b83c1d7adc4d9c19c8025882c43b.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2007
32
2
PRODUCTION OF EXOPOLYSACCHARIDES BY Halomonas eurihalina F2-7 AND Xanthomonas campestris pv. Campestris FROM SALTED WHEY
A.
Ali
M.
Azzam
A.
Metwally
A.
Awad
Salted whey produced from the Egyptian Domiati cheese (soft chees) after supplementing with carbon and nitrogen sources was used for production of exopolysaccharide (EPS) by Halomonas eurihalina F2-7 and Xanthomonas campestris pv. campestris. The effect of whey pH, salt percent, sugars and non-protein nitrogen contents and the microorganism inoculum size and fermentation temperature and period on microorganism growth and EPS yield and their dry mutter and sugars content were studied.
Fermentation medium components which produces maximum cells growth and EPS yield varied between both microorganisms. H. eurihalina F2-7 (3.0% inoculum) produced maximum EPS yield (2.8 g/L) when the whey contained 7.0% salt, supplemented with mannitol (10 g/L) and yeast extract (6 g/L) and the pH was 7.2 at 32°C for 10 days. While X. campestris pv. campestris (3.%inoculum) resulted in 13.6 g/L EPS (~ 5 times of Halomonas EPS) when grown in whey which its protein was hydrolyzed (≥67.15% hydrolysis ratio), salted with 3.0% NaCl, and supplemented with 3.0% sucrose at pH 7.5 for 5 days under shaking (200 rpm/min) at 25°C. Sugars content of the EPS was also affected by the growth medium and the produced organism. Glucose and mannose appeared to be the principal sugars but with varying ratios.
The EPS yield followed the trend of its cells growth and the yield reached the maximum at the microorganism stationary phase. Both microorganisms differed in their EPS yield and their effect on fermentation pH. While H. eurihalina F2-7 increased the pH from 7.2 to 7.95, X. campestris pv. campestris reduced the pH from 7.5 to 6.65.
Exopolysaccharides (EPS)
H. eurihalina F2-7
X. campestris pv. campestris
Salted whey
Carbon & Nitrogen sources
Fermentation conditions
EPS yield and composition
2007
02
01
1203
1216
https://jfds.journals.ekb.eg/article_198700_8121c3d9b1de5b20fea81ed674f60334.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2007
32
2
EFFECT OF SOAKING MEDIUM ON ORGANOLEPTIC PROPERTIES, CHEMICAL COMPOSITION AND SOME ANTINUTRITIONAL FACTORS OF PARCHED CHICKPEA (Cicer arietinum L.)
H.
Ziena
To assess a safe method for parching chickpea , different soaking media included NaHCO3 , Na2CO3 , NaOH were used in comparison to commercial lime ( Ca(OH)2 ) . Three concentrations ( i.e. 5 , 10 and 15 % ) were prepared from each of aforementioned media. Soaking of chickpea was carried out for 15 min at room temperature . The drained seeds that air dried for 24 hr at room temperature were parched at 2400C for 1 min . Different parched chickpea samples along with 3 traditionally parched samples were applied for sensory evaluation , proximate chemical composition , heavy metals ( Pb , Co , Cd ) , antinutritional factors ( trypsin inhibitor, phytic acid and tannins). Generally , data for the aforementioned determinations varied significantly as affected by different treatments .
Data also showed that parched chickpea treated with commercial lime along with market samples had the highest contents of ash and heavy metals with Pb content over the recommended limit besides the high content of antinutritional factors mainly phytic acid . It is concluded that using NaHCO3 ( up to 15 % ) , instead of commercial lime , resulted in acceptable parched chickpea from organoleptic properties , safety and nutritional point of view .
chickpea
Soaking
parching
Organoleptic properties
Chemical composition
Heavy metals
trypsin inhibitor
phytic acid
tannins
2007
02
01
1217
1227
https://jfds.journals.ekb.eg/article_198701_3a5cf2c433c1fcef5f12bce0513a2b36.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2007
32
2
EFFECT OF SPRAY DRYING CONDITIONS ON THE YIELD AND PHYSICOCHEMICAL PROPERTIES OF ROSELLE (Hibiscus sabdariffa L.) POWDER.
Y.
Sallam
A.
Fahmy
M.
Aly
E.
Abd El-Sallam
Roselle extract was spray dried using a maltodextrin of 5 dextrose equivalent (DE) as a carrier material. The influence of a number of process variables, namely, inlet air temperature (130-190 oC), drying air flow rate (19.39- 22.23 m3/h) and compressed air flow rate (600-800 L/h) on the yield and the physicochemical properties of the spray dried powder were investigated. The physicochemical properties of the product (moisture content, solubility, bulk density, monomeric anthocyanins content and percent polymeric color) were studied. The increase of the inlet air temperature increased the spray dried powder percent polymeric color and decreased its solubility, moisture content and monomeric anthocyanins content. The yield percentage of roselle powder was increased by increasing the inlet air temperature up to a 170 oC, and leveled off for higher temperatures. The increase in drying air flow rate increased the powder yield percentage, moisture content, the percent polymeric color and solubility and decreased its monomeric anthocyanins content, while the increase in compressed air flow rate increased the powder yield percentage and monomeric anthocyanins content and decreased its moisture content and solubility. There was no effect of drying air flow rate and compressed air flow rate on the bulk density.
2007
02
01
1229
1243
https://jfds.journals.ekb.eg/article_198702_2549fe01f2eb24af2aa179258abeab2b.pdf