2024-03-29T12:25:51Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=7119
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2016
7
7
Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread
Rania
El-Gammal
Gehan
Ghoneim
Sh.
ElShehawy
The current study was a trial to produce an acceptable herbal bakery product such pan bread using Moringa leaves powder at different ratios, (5, 10, 15 and 20%). Chemical composition, and minerals content of raw materials and processed pan bread samples were determined. Rheological characteristics of these treated dough, sensory evaluation, physical properties, staling rate and microstructure of processed pan bread samples were conducted. The obtained results indicated that Moringa leaves powder contained high amounts of protein and crude fiber, beside some essential minerals namely Calcium, Magnesium, Phosphorous and Iron. Addition of Moringaleaves powder to pan bread raised the protein content up to 21.85%, ash (5.21%) and carbohydrates content decreased and reached 59.34%. Treated pan bread with 10% Moringaleaves powder had higher amount of Magnesium (Mg), Calcium (Ca) and Iron (Fe) compared with control sample (from 25.50 to 102.56 mg/100g, 12.85 to 205.60 mg/100g and 4.54 to 12.56 mg/100g, respectively). Rheological properties showed that addition of Moringa leaves powder negatively affected on some farinograph and extensograph values. Sensory evaluation showed that although there was an improvement in nutritional value, the acceptability of all pan bread samples decreased with increasing level of Moringaleaves powder ratios, especially pan bread with 15 and 20%. As physical properties, baking loss % ranged from 3.5-5.5% in bread sample E and control sample, respectively. Results showed observed decreases in texture profile properties namely gumminess, chewiness, springiness and resilience in all pan bread samples compared with control sample. Results of staling rate indicated that there were gradual increases in all processed pan bread freshness up to 4 days of storage compared with control sample. Finally, microstructure results showed different crystal types varied in shape, size and distribution in processed pan bread with 15 and 20% compared with other samples 5 and 10%. Also, the starch granules appeared wrapped and swollen in pan bread with 15 and 20% addition ratios. Generally, it could be said that, it is possible to produce acceptable herbal bakery products such as pan bread using Moringa leaves powder with ratios of 5 and 10%. Moringa leaves powder is considered as a rich source of Ca, Mg and Fe, could be used to prepare many bakery products, but there is a need to carry out more studies to evaluate these minerals bioavailability.
Bakery products
Moringa
Sensory evaluation
Rheological properties
chemical and physical characteristics
2016
07
01
307
314
https://jfds.journals.ekb.eg/article_46005_54f31f7f38357bbda88a841344245396.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2016
7
7
Physicochemical, Microbiological Quality and Organoleptic Properties of Yoghurt Supplemented with Linseed Oil
H.
Ismail
N.
Elgaml
A.
Tammam
Linseed oil is derived from the seeds of flaxseed (Linum usitatissimum L.), a plant widely cultivated for fiber or oil for industrial use. The aim of this study was to investigate the influence of milk supplementation with flaxseed oil with different percentage I.E., 0.0, 0.5, 1.0, 1.5 and 2.0 on the physico-chemical, microbiological and organoleptic characteristics of yoghurt during storage at 60C for 14 days. The obtained results showed that total solids, acidity, fat, ash and total volatile fatty acids (TVFA) of yoghurt manufactured from milk supplemented with linseed oil were higher than that of control until day 14th. There were marked variations in the fat content and TVFA value of the products. Yoghurt supplemented with 2% linseed oil exhibited lower pH value compared with other treatments. However, yoghurt supplemented with linseed oil showed gradual increase in total bacterial count and yeast & mould apparent on the 7th day of storage while all samples showed a gradual decrease on 14the day. Yoghurt samples supplemented with different percentage of linseed oil had higher in curd tension and whey syneresis compared with control. Results of the present study indicated direct relationship between all percentage of linseed oil and quality with higher levels of linseed oil. Results of the sensory evaluation revealed that flavour, consistency and appearance was significantly affected (p<0.05) on yoghurt samples. The colour of yoghurt was changed towards yellowness with the increase in the percentage of added linseed oil. Yoghurt containing linseed oil had slightly significant (P<0.05) decreased the acceptance level of aroma and texture of yoghurt. It could be concluded that the supplementing milk with linseed oil at percentage 1.0% was the most acceptable.
yoghurt
linseed oil
physicochemical
Microbiological quality
Organoleptic properties
curd tension
2016
07
01
315
321
https://jfds.journals.ekb.eg/article_46007_cabaa0122891b977e956701f0bb6573f.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2016
7
7
Suitability Of Largehead hairtail (Trichiurus lepturus) Fish For Hot Smoking
R.
Attia
Largehead hairtail fish(Trichiuru lepturus) used in the present study has no industrial use in Egypt up to now. The study aimed to investigate the suitability of this fish for preparing hot smoked steaks. Physical, chemical, and technological characteristics of fresh and smoked fish were studied. Two trials were done for preparing smoked fish steaks, skin-on and skin-off. The hot smoked (skin-off) steaks were highly accepted by panelists because of its pleasant flavor and good golden brown color. The results of the chemical analysis of fresh and skin-off flesh showed that the hot smoking process lowered the moisture content of the fresh sample from 73.15 to 66.68%, a relative decrease in both crude protein and total lipids, while an increase in ash, Na, Mg and slight decrease in other minerals content of fresh fish steaks. The total essential amino acids in the fresh and smoked fish represented 46.05 and 43.21 g/100g protein, respectively.Triacylglycerols fraction considered the main compound of total lipids of both fresh and smoked steaks. Monoacylglycerols, and hydrocarbons appeared and a slight increase in diacylglycerols and free fatty acids fractions were noted in smoked steaks of smoked flesh. The level of saturated fatty acids (SFA) of smoked fish was relatively increased, while, the polyunsaturated fatty acids(PUFA) were relatively decreased. Docosahexaenoic acid (DHA)and eicosapentaenoic acid (EPA) were found to be the major n-3 PUFA.The ratios of n-3/n-6 were 7.64 and 6.53 of fresh and smoked largehead hairtail fish (LHF) steaks, respectively.
Largehead hairtail
Physical properties
Chemical composition
Amino acids
fatty acids
hot smoking
Sensory evaluation
2016
07
01
323
329
https://jfds.journals.ekb.eg/article_46009_cc828082f4d2d457ce6ac39b6683adf5.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2016
7
7
Application of Haccp System on Mango Nectar Production Line
Gehan
Ghoniem
M.
Domaa
W.
Ahmed
Hazard Analysis Critical Control Point( HACCP) is a system, which gives us a proactive common sense approach to the safety management of our food products. HACCP is a preventative system used by the food industry to help ensure food safety and reduce food safety risks. An important portion of fruit production is processed into nectar. “Nectar” typically refers to beverages produced by dilution of fruit pastes or juices with or without the addition of sweeteners. Nectars are commercialized as from a single fruit or as blends. “nectar” must contain at least 25–50% fruit juice, depending on the specific fruit. This study presenting guidelines for the application of HACCP and focuses on the flow diagrams based on the production line of manufacture Mango Nectar in Egyptian canning company. It also presents an analysis of the hazards and of the critical control points (CCP) and monitoring them then verification to confirm that the HACCP system is working effectively.
HACCP
Mango Nectar
2016
07
01
331
337
https://jfds.journals.ekb.eg/article_46012_99279a8871d663c1c323b09e878e07fe.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2016
7
7
Antimicrobial Activity of Some Plant Essential Oils Compared with Propolis
A.
EL- Refai
Amalika
EL-Dahshan
M.
Abou-Taleb
Fify
Anees
Antimicrobial activity of some plant essential oils namely, rosemary (Rosmarinus officinalis), ginger (Zinger officinale Roscoe), red pepper (Capsicum annum L.), marjoram (Origanum marjorana L.) oils and propolis were studied. About 24 different phenolic compounds were identified by HPLC which have the ability to act as antimicrobial agents. Results indicated that all examined oils and propolis were varied in their content of phenolic compounds. These oils and propolis were evaluated for their antimicrobial activities against four pathogenic bacteria strains (Staph aureus, Listeria monocytogenes, Salmonella sp and E. coli), two strains of fungi (A. flavus and A. niger) and yeast strain (Rhodotorula sp.). Results indicated that marjoram oil had inhibitory effect against all tested strains of bacteria, fungi and yeast. Ginger and rosemary oils affected strains ofSalmonella sp and Listeria monocytogenes. Also, propolis had inhibitory effect against all tested strains of bacteria, fungi and yeast. In contrast, the red pepper essential oil showed no inhibition effect against any tested strain. Obtained results suggest the possibility to use the studied plant oils and propolis to control pathogens for food preservation.
Antimcrobial
Essential oils
rosemary
Ginger
marjoram
red pepper and propolis
2016
07
01
339
344
https://jfds.journals.ekb.eg/article_46016_a481ec6413e61239861f57470d0b7e28.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2016
7
7
Effect of Pretreatments and Drying Methods on Quality Attributes and Safety of Dried Shrimp (Pandalus borealis)
M.
Rabie
A.
Osheba
Gehan
Ghoniem
Lobna
Mohmmed
This study was conducted to evaluate the quality attributes and safety assessment of dried shrimp treatments as affected by immersion process, type of immersion solution(sodium bisulphate and sodium tripolyphosphate) and drying methods (sun and oven drying) during storage at room temperature (25ºC±2ºC) up to 6 months. Keeping quality of these treatments during storage was evaluated by studying chemical composition, physicochemical, organoleptic properties and microbiological aspects. Results indicated that, fresh shrimp contained 79.20% moisture, 17.63% crude protein, 0.98 % crude fat and 2.19 % total ash. Also, significant differences (p> 0.05) were recorded in both chemical composition and all physicochemical properties between different dried shrimp treatments either at zero time or along storage periods. Sun dried samples had higher moisture content, TVN, TMAN and TBA values and were slightly lower in each crude protein, crude fat and pH values than shrimp samples dried by oven drying. Also, chemical composition of dried shrimp samples was not significantly affected by the type of immersion solution. Dried samples which immersed in sodium bisulfate had slightly higher TBA values and lower moisture content, pH values, TVN and TMAN than dried samples which immersed in sodium tripolyphosphate. Also, microbial load of dried shrimp samples was slightly affected by immersion process and the type of immersion solution. Dried shrimp samples which immersed in sodium bisulfate or sodium tripolyphosphate were lower microbial load (TBC, HB and yeast & mold) than samples prepared without immersion process. Moreover, dried shrimp samples which immersed in sodium bisulphate were slightly lower in both TBC and HB than that immersed in sodium tripolyphosphate. During storage periods, pH values, TVN, TMAN and TBA values and microbial load progressively increased as the period of storage increased for all dried shrimp samples. Finally, Sensory properties of fried sun dried shrimp samples were lower than those oven dried samples. Also, immersion in both sodium bisulfate and sodium tripolyphosphate led to improve the sensory properties of fried shrimp samples.
shrimp
Sun
artificial drying
Sodium bisulphate
Sodium tripolyphosphate
2016
07
01
345
353
https://jfds.journals.ekb.eg/article_46018_9c57312e1838c0154824e98da4ae49ba.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2016
7
7
Protective Effect of Turmeric and Garlic Powder on hypercholesterlemia Level in Rats.
M.
Shalaby
Gehan
Ghoniem
M.
Domma
A.
Elias
The present studyis conducted to evaluate the preventive effects of some natural plants such as Turmeric (Curcuma Longa Linn) powder and garlic(Allium sativum)powder on rat feed on high fat diet. Twenty fourmale albino rats each weighing 130±10 g,was divided into 4 groups .Group (1) negative control group feeding basal diet, Group ( 2 ) positive control group fed in high fat diet,Group (3)hypercholesterolemic rats fed on basal diet containing 10% garlic andGroup ( 4) hypercholesterolemic rats fed onbasal diet containing 10% turmeric. At the end of experiment, the four groups were compared in terms of the proportion of fat in the blood , serum biomarkers of liver tissue injury and the activities of antioxidant enzymes in liver tissue. The results indacted that,high fat diet caused deleteriousmetaboliceffects, includinghypertriglyceridemia,hypercholesterolemia and liver dysfunction. Rats fed high fat diet alone showed increased activities of hepatocellular enzymes in plasma, significant decline in antioxidants, and elevated lipid peroxidation indices in liver. Turmeric treatment significantly reduced elevated markers of liver tissue injury and lipid peroxidation product , and brought back the liver antioxidants and the over accumulation lipids in serum towards normal. The results obtained showed turmeric powder had a protective effects against hepatic steatosis. Also results showed that garlic significantly reducedtotal cholesterol (TC), plasma triglyceride (TG), LDL-c, VLDL-c, liver triglyceridesand elevated plasma antioxidant in garlic treated rats groups ( 3 ) compared to group ( 2 ). Also, liver activity was decreased in group ( 3 ) than group ( 2 ) .Therefore, the results are clearly indicative of the beneficial effects of turmeric and garlic in reducing lateral side effects of hyperlipidemia.
High fat fed diet
Turmeric (Curcuma longa Linn.)
Garlic (Allium sativum ) and Hepatic steatosis
2016
07
01
355
362
https://jfds.journals.ekb.eg/article_46022_5dd36fd89ce2a9da13a1185a1f819f69.pdf