2024-03-28T17:30:04Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=5901
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2018
9
10
Influence of Various Hydrocolloids Addition on Pan Bread Quality
E.
Aboulnaga
Faten
Ibrahim
M.
Youssif
A.
Mohamed
Three different natural hydrocolloids (xanthan, guar, and Arabic gums) were administered at three different levels 0.5, 1.0, and 1.5% to study their addition effect on bread quality. The obtained results revealed that, the farinograph parameters such as water absorption, stability of dough, extension resistance, energy, and proportion number were increased by increasing the used gums amount from 0.5 to 1.5%. Meanwhile, degree of softening was decreased. The pan bread physical properties like loaf weight, loaf volume, and specific volume were gradually increased with increase gums addition levels in compared to control sample. The results also confirmed the ability of hydrocolloids for improving bread freshness during storage periods. For sensory evaluation, data demonstrated that, there was significant effect on crumb color, texture, general appearance, and overall acceptability pan bread due to addition of high level of hydrocolloids. While crust color and taste were significantly not differed. It could be concluded that, to obtained pan bread with a good quality than control, it should be added xanthan gum with a ratio of 1.0 -1.5% or guar gum with a level of 1.5% of the flour weight.
Pan bread
Hydrocolloids – Dough properties- Bread quality
2018
10
01
339
346
https://jfds.journals.ekb.eg/article_36025_c6e851ef802c81ee849c0b8ef62b9739.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2018
9
10
Impact of Drying Pretreatments on the Quality Characteristics of Indian Cherry Fruit Pulp
A.
Toliba
The present research has been conducted to study the effect of different dehydration pre-treatments on the proximate chemical composition, drying curve, dehydration and rehydration characteristics, colour and sensory properties of Indian cherry (Cordia dichotoma) fruit pulp. The obtained results revealed that the fresh Indian cherry fruit pulp contained 78.97±2.04% moisture, 16.43±0.94% carbohydrate, 0.98±0.11% crude protein, 1.49±.62% crude fiber, 1.03±0.27% fat and 0.56±0.02% ash. For dried samples, slight variations were observed between the proximate chemical compositions of all samples which have different treatments. The Pre-treatments performed in this search are an important parameter that affects drying time. Where, Samples dipped in a citric + ascorbic or ascorbic acids solutions prior to drying had a shorter drying time (7.5 hrs) compared to citric acid as well as blanching (8 hrs) and finally control samples (8.5 hrs). The maximum dehydration ratio was 4.70 for dried samples treated with citric + ascorbic acids. Also, rehydrated fruit pulp treated with citric + ascorbic acids had the highest rehydration ratio recording 3.51 followed by those treated with ascorbic acid (3.32), citric acid (3.31), blanching (3.26) and finally control sample (3.10). Rehydrated products contained clearly lower moisture content than fresh samples, it ranged between 65.34±1.98% for control sample to 69.87±1.01% for sample treated with citric + ascorbic acids. The Indian cherry fruit pulp colour treated with citric + ascorbic acids had the lightest colour as measured by the HunterLab color analyzer and as appears from the photos of studied samples, while control samples had the darkest colour comparing with all dried products. It could be referred that the dipping of Indian cherry fruit pulp in a 2% citric + 2% ascorbic acid solution before dehydration greatly increase the sensory attributes of the resulted dried products.
Indian cherry
pretreatment dehydration
chemical and sensory properties
2018
10
13
347
351
https://jfds.journals.ekb.eg/article_36026_05cfcc6547bedf7de509f5f18a2ba508.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2018
9
10
Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage
Samaa
El- Sayed
Samia
Farag
Sameha
El-Sayed
Relatively huge amounts of wheat germ are produced annually as a by-product of wheat milling industry in Egypt. Wheat germ had high amounts of protein, ash, fat, carbohydrates and bioactive compounds. The aim of the work was to study the possibility of using chicken’s gizzard and liver in production of sausage and effect of substitution of gizzards and liver meat by wheat germ at levels 5, 10, 15 and 20% on proximate composition, physical properties, sensory characteristics and microbiological criteria and after storage at 4ºC for 15 day. A sensory evaluation showed that gizzards and liver sausage was very acceptable from the standpoint of color, taste, odor, juiciness, tenderness and overall acceptability. Storage at 4ºC for 15 day of studied sausage caused slightly decreased in moisture, crude protein and fat but increase in total carbohydrates. The results of microbiological analysis showed that refrigerated storage of gizzards and liver sausage samples lead to increase in the total viable bacterial count and psychrophilic count whereas all samples was free from coliform, Salmonella and Shigella. It is recommended to use chicken gizzards and liver in sausage processing after good and quick cleaning with a percentage exceeds 20% of wheat germ.
Gizzards and liver sausage
Chemical composition
Microbiological aspects
Sensory evaluation
refrigerated storage
2018
10
23
353
358
https://jfds.journals.ekb.eg/article_36027_4b8dc5fd5a12cd1dae97c886212c3ddc.pdf