2024-03-28T21:01:09Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=7579
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
CHEMICAL AND BIOLOGICAL STUDIES ON FUNCTIONAL BISCUITS
Mona
Khalil
M.
Shalaby
Amaleka
El-Dahshan
S.
Saeed
There is a global rise in the incidence of diseases like atherosclerosis and cardiovascular diseases. Therefore, this study was designed to examine the effect of adding chickpea and rice bran as a source of dietary fiber and active healthy components to prepare functional biscuits for lowering blood lipids. Functional biscuits were formulated by replacing wheat flour in biscuit formula by chickpeas or rice bran at 10, 20, 30 and 40% levels. Sensory evaluation revealed that successful replacement of biscuit samples were 10 and 20% chickpea (CP), 10 and 20% rice bran (RB) and (5% chickpea + 5% rice bran). Biscuits supplemented with 10 and 20% chickpea contained 1.13 and 1.27 times more protein than the control, while biscuits supplemented with 10 and 20% rice bran contained 1.95 and 2.91 times more of total dietary fibers, respectively than the control. The biological evaluation showed that hypercholesterolemic rats fed on diets containing 20% chickpea and 10% and 20% rice bran for 45 days significantly (p 0.05) reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased. Histopathological examination showed that feeding diets supplemented with different functional biscuits to the hypercholesterolemic rats lowered the degree of liver lesions . So it can be suggested that chickpea and rice bran can be used in preparation of functional biscuits for lipid lowering and liver functions improvement purpose.
chickpea
rice bran
biscuits
Chemical composition
lipid profile and liver function
2015
05
01
277
292
https://jfds.journals.ekb.eg/article_48829_d9d2336d27a689cf2af263edf0e7f271.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
THE POSSIBILITY OF USING OLIVE AND FIG LEAVES TO REDUCE GLUCOSE BLOOD IN INFECTED RATS
Dina
El-Bushuty
The aim of the current research was to assess the antidiabetic possible of orally administered of olive and fig leaves in Alloxane induced diabetic rats.
The experimental recommended 56 male albino rats were randomly divided into two main groups. The first main group (8 rats) was considered as negative control group (healthy rats) fed on basal diet while the second main group (48 rats) were induced by a single intraperitoneal injection of alloxan (150 mg /kg body weight) .The second main group consists of 6 subgroups each of (8 rats).One of these groups was chosen as a positive control. The rats in the positive control continued feeding on basal diet, however the other five groups has received olive leaves and fig leaves powder in their diet at levels of 3.5% , 7% and their mixture at 7% substitution respectively for 4 weeks . The results also declared that all diabetic groups which treated with olive leaves , fig leaves and their mixture resulted in significant decrease (p<0.05) in the values of glucose, serum cholesterol, TG , LDL-c and VLDL-c but showed a significant increase (p<0.05) in the values of serum HDL-c comparing with control positive group .The results also revealed that significant decrease (p<0.05) in the values of ASTand ALT in diabetic groups treated with 3.5% and 7% olive leaves and fig leaves powder and their mixture at 7% substitution. These results reported that all diabetic rat groups ingested olive and fig leaves in the diet declared significant decrease (P<0.05) in the values of creatinine comparing with the control positive group (PC),whereas for urea there are significant decrease (P<0.05) in the values of urea in all diabetic groups ingested olive and fig leaves in the diet except for diabetic rats that received 3.5% olive leave powder (OL1) group comparing with the control positive group (PC) .These results demonstrated that olive leaves and fig leaves has antihyperglycemic and hypolipidemic effect , because of the presence of antioxidants.
The study recommended that adding olive leaves and fig leaves to drinks to reduce glucose blood , cholesterol and improve liver and kidney functions wither alone or mixture (1:1).
Olive leaves-fig leaves – rats – aloxane
Diabetes mellitus
2015
05
01
293
306
https://jfds.journals.ekb.eg/article_48831_b03056b199b79399cfcafba320bc21e1.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
IMPACT OF USING MICROBIAL FEED ADDITIVES (PROBIOTICS) IN RUMINANTS RATIONS ON DIGESTIBILITY, RUMEN FERMENTATION, MILK PRODUCTION AND PROPERTIES OF DOMIATI CHEESE
K.
Ayyad
I.
Abou Ayana
M.
Elkholany
M.
Abd El-Hafez
This study started by nutritional evaluation (digestion coefficients and feeding value) to determine using commercial microbial additives BGY35 (yeast culture) or AVI-BAC® (lactic acid bacteria and enzymes) in the diet of Rahmani sheep feeding trails were carried out using 12 crossbred cows. Animals received the control diet (unsupplemented ration), plus probiotic AVI-BAC® or BGY 35 for the three groups G1, G2 and G3, respectively. The obtained results concluded that feeding Rahmani sheep on microbial additives increased digestion coefficients of most nutrients compared with control group (G1). In the same time, both CP and EE digestibility were significantly higher (p<0.05) with G2 and G3 compared with G1. The same positive effect was observed also with feeding values (TDN and DCP).
Treated rations (G2 and G3) for sheep didn't influence in ruminal pH values, but ruminal total VFA's and microbial protein content were significantly higher (p<0.05). Moreover, ruminal ammonia-N concentration was increased with the control group compared with the other groups.
The milk yield of lactating cows was higher with microbial additives (G2 and G3) compared with control (G1) and the differences significant during the second period (from 61-120 days). Some positive effects were observed also as a result to using the treatments in milk content such as milk fat, protein and total solids. The treatments increased unsaturated fatty acids as well StearicC18:0 slightly increased unlike Linoleic C18:2n6 and Linolenic C18:3n3 slightly decreased. Moreover, the effect of the tested rations on somatic cell counts (SCC), pH value and acidity% as milk quality were not significant. BGY35 (G3) gained the highest points followed by AVI-BAC® (G2) then the control that was the lowest organoleptic properties.
2015
05
01
307
319
https://jfds.journals.ekb.eg/article_48834_6de6fd484458700e7d9f3f6e617ffaf5.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
A SURVEY OF QUALITY OF USING FRYING OILS IN SOME FAST FOODS RESTAURANTS
M.
Rabie
Rania
El-Gammal
A.
El-sayed
Frying oils were evaluated into two methods .Firstly the chemical evaluation, by determining some physico- chemical characteristics namely specific gravity (SG) , acid value (AV) , Peroxide value (PV) , free fatty acids (FFA%) and fatty acids profile and results indicated that acid value of frying oils samples were 1.34 before frying and reached to 8.36 after frying process in high grade restaurant ,while the Peroxide value being 22.435 before frying but after frying reached 417.39 ml eqv./kg oil Also, frying process showed a high percentage of harmful trans fatty acids in all fried oil sample .
Secondly the survey study consists of two parts, the first part is concerned with the staff who work in fast food restaurants and the second part is concerned with the guests who usually eat some fast foods meals .
Results showed that the age of the staff who worked in fast food restaurants which answered to Less than25 years ,25 to 35 years and36 – 45 more and It's obvious that the gender was male with 100% and the age was between 25-35 with 48.6 % and 36- 45 and more with 50 %., the reasons of using the most common frying oils in this question which answered to price , oil smell, flavor and other reasons.
We have found also, that the gender of the people who eat fried products more than the other are equal with 46 % for males and 46 % for females .and the age of the customers who eat in fast food restaurants which answered to 45.7% were from 20 to 30 years and 30 to 40 and more with 37 % .
Then we have to know if there is stability in the taste of fried product that the customers eat in the restaurant and the result was 42.4 % with yes and 26.1% with no and 31.5 % with sometimes.
Finally , we have to know what are the flaws that the customers have seen before in fried food from their point of view and we have found the biggest flaw was changing the taste with 52.2 % then changing the color with 31.5 % then 16.3 % was for the changing of the smell.
So, it's clear from the results of previous tests and questionnaires we need to focus on the process of frying and Oil Change to avoid the formation of harmful compounds health operations especially trans fatty acids and saturated fatty acids.
This research aimed to study and evaluate the quality of some frying oils which were randomly collected from some fast food restaurants three categories ( international, national and local ) in El-Dakahlia Governorate.
2015
05
01
321
334
https://jfds.journals.ekb.eg/article_48835_5837f6d1577d99ec985f0e6babd7afb2.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .
Rania
El-Gammal
M.
Rabie
A.
Hassan
Y.
Khalaf
Sunflower oil (Antioxidant free) was treated with black seed and lettuce oil preparations at concentration of 0.1,0.3 and 0.5% , to study the improving stability of sunflower oil toward oxidation and rancidity at ambient , and thermal process at 120 ̊C for 18 hours. Radical scavenging activity DPPH% results indicated increased the ability of scavenging activity for black seed oil preparation compared to lettuce oil preparation 95.62 and 88.02 % and total phenolic compound contents ranged from 649.79 and 356.73mg/g gallic acid respectively . While results of HPLC indicated ellagic , benzoic and e-vanillic were higher in black seed oil preparation compared with e-vanillic , benzoic and catechol in lettuce oil preparation respectively. Obtained data proved that acid , peroxide and thiobarbituric acid (TBA) values that sunflower oil treated with black seed oil were higher than the other treated with lettuce oil preparation after thermal process. Black seed oil preparation caused the highest oxidative stability (highest induction period) 7 and 6 hours before and after thermal process . The results indicated that the 0.5% black seed oil preparation before and after thermal process and 0.5% and 0.1% from lettuce oil preparation regestied the more efficiency before and after thermal process respectively.
vegetable oils
sunflower oil
black seed and lettuce oil preparations
2015
05
01
335
347
https://jfds.journals.ekb.eg/article_48840_9ae840df9de4a040b49e4285945a00eb.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
Escherichia coli O157 IN DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS
A.
Metwally
Fatma
Ali
Twenty-five samples of each of raw milk, UHT milks, dried milk, yoghurt, Kariesh cheese, Fetta cheese and Domiatti cheese, were collected from small shops, retailer venders and factories made in Giza, Beni-Suef Governorates markets, and tested for the presence of E.coli O157:H7. Raw milk, Kariesh cheese, Fetta cheese and yoghurt obtained from small shops and retailer venders showed high rate of contamination. Forty-four percent of raw milk samples were found to be contaminated. Kariesh cheese from factories or small shops were also contaminated. Its contamination reached up to 72%. Fetta cheese samples from small shops contained up to 24% contamination. Even 12% of yoghurt samples being obtained from small shops were found to be contaminated with12%. On the other hand, UHT milk and dried milk samples were completely free of the contamination.
E.coli O157:H7
cheese
dairy
Pathogenic
UHT milk
Ice cream
yoghurt
Hemorrhagic colitis
EHEC
2015
05
01
349
355
https://jfds.journals.ekb.eg/article_48842_06cefb22fcd16c95e3ba572dc0848b75.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
BIOLOGICAL EVALUATION OF FENUGREEK SEEDS BOILED DRINK
M.
Shalaby
M.
Abou Raya
A.
Ahmed
W.
Abd EL-All
In Egypt, fenugreek seeds are considered one of the most important crops belongs to family Fabaceae and it is major producing in most of the developing countries.
In this biological study using fenugreek seeds boiled drink "FSB", deodorized fenugreek seeds with water boiled drink "DFSWB" and deodorized fenugreek seeds with anise water boiled drink "DFSAB".
The results indicated that serum glucose in diabetic rats was reduced from 382.680 to 300.163 mg/dl, when the rats were fed on deodorized fenugreek seeds with water boiled drink. This means that the decrease of serum glucose was 82.517 mg/dl in diabetic rats after treatments for 5 weeks.
Treatments the rats with deodorized fenugreek seeds with water boiled drink "DFSWB" and deodorized fenugreek seeds with anise-water boiled drink "DFSAB" for 35 days decreased the serum glucose significantly but gradually.
The rate of increasing in serum Insulin reached from less than 0.02µUI/ml to 0.477, 0.653 and 0.537 µUI/ml when using fenugreek seeds boiled drink "FSB", deodorized fenugreek seeds with water boiled drink "DFSWB" and deodorized fenugreek seeds with anise-water boiled drink "DFSAB", respectively.
fenugreek
anise
Insulin
2015
05
01
357
369
https://jfds.journals.ekb.eg/article_48846_214bfa1fac41ce3fb1b8d469756791b6.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
LOW AND NON-FAT ICE CREAM –LIKE AS AFFECTED WITH DIETARY FIBER
E.
Emara
M.
Abo-Srea
K.
Ayyad
T.
EL- Sawah
The effect of two dietary fiber types (Konjac and maltodextrin) being added by different ratios (0.1, 0.2 and 0.3% for the konjac, and 1, 2 and 3% for the maltodextrin) as fat replacers on the properties of plain ice cream-like was investigated. Plain ice cream-like contained low contents of fat content (4, 2 and 0%). All treatments were compared on their properties by control ice cream, which processed by the same method and contained 6 % fat. Ice cream-like variants and control were stored at hardening temperature (-18oC). All treatments and control were chemically, rhiologically and organoleptically analyzed in three replicates, and the average of three results was illustrated. Results showed that there isn’t pronounced differences in the pH values among all treatments and control, Konjac treatments were of the lowest melting percent and overrun than other treatments, but had the highest sensory evaluation scores and viscosity values. On the other hand, using maltodextrin treatments resulted in the highest overrun and melting percent than Konjac treatments and control but it were not acceptable for the judges. So, results also indicate that using konjac dietary fiber improved the properties of ice cream and reduced its fat content with maintaining its good properties.
2015
05
01
371
378
https://jfds.journals.ekb.eg/article_48848_284883e59e22d78573968cfdc9c9b05f.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
EFFECT OF FEEDING AT DIFFERENT LEVELS OF CHROMIUM PICOLINATE AND MAGNESIUM SULFATE ON DIABETIC RATS.
M.
Elsayed
M.
Salem
S.
Selem
This investigation was carried out to study the hypoglycemic effects of Chromium picolinate and Magnesium sulfate on streptozotocin induced diabetic rats. Chromium at levels of 8 and 10ug/ml, Magnesium at level 10 and 12mg/ml. Furthermore, mixture of (chromium 8u/ml + Magnesium10mg) and (chromium10u/ml + Magnesium12mg/ml) administered to diabetic rats for six weeks. Blood glucose and, body weight gain of rats were determined. Also, total cholesterol, high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), and triglycerides were determined in the serum of the rats. As well as the activities of serum aspartate transaminase (AST) and alanine transaminase (ALT) were determined.
The results indicated that Chromium picolinate and Magnesium sulfate led to a significant reduction in weight gain and blood glucose of diabetic rats. In addition, total cholesterol, LDL-C, triglycerides, creatinine and urea in serum decreased while HDL-C increased after administration Chromium picolinate and Magnesium sulfate.
The activities of hepatic markers were significantly decreased in GPT, but GOT no change elevated in diabetic rats as compared to control rats.
Finally, it can be concluded that, using different levels of Chromium picolinate, Magnesium sulfate and mixture of them have pronounced effect for lowering blood glucose and cholesterol levels of the serum in experimental diabetic rats.
2015
05
01
379
392
https://jfds.journals.ekb.eg/article_48849_24cc0dbc2026f05bf04f5f046ac790f6.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES
F.
Abou-Zaid
A.
Ibraheem
The efficacy of different debittering treatments on table picual olive characteristics was evaluated. The treatments included : soaking in acetic acid solutions (1, 0.5 and 0.25 N), soaking in hydrochloric acid solutions (1, 0.5 and 0.25 N) and soaking in lactic acid solutions (1, 0.5 and 0.25 N), in comparison with lye and traditional treatments. The obtained results demonstrated obviously that, all acid treatments (acetic, hydrochloric and lactic) had noticeable effects on polyphenol removing when compared with traditional and lye treatments. The highest effect was recorded for 1N hydrochloric acid treatment, which removed about 69.9 % of total polyphenols in end product, leading that to improve the sensory parameters of end product. On the other hand, using of these acids in debittering of table olive does not need any washing process like lye treatment, leading that to safe large quantities of clean water.
Table green olive
De-bittering
Acid treatments
Water saving
2015
05
01
393
404
https://jfds.journals.ekb.eg/article_48850_c06adc322afd34d69daf3e97045ce77e.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2015
6
5
EFFECT OF OSMOTIC-AIR DEHYDRATION ON DRYING KINETICS AND MICROSTRUCTURE OF APPLE SLICES AND CUBES
M.
Qubasi
L.
Shekib
N.
Elshimy
H.
Mousa
Osmotic dehydration (OD) is a process of water removal from a high-moisture solid food by pressure created by a surrounding liquid medium. Meanwhile, air dehydration of foods involves vaporization of water and removal of the vapor with a stream of air. Major problems associated with air dehydration are poor product quality, unfavorable changes in color, flavor and nutritive value of dried products. The process of osmotic dehydration followed by air drying of apples was studied to improve the quality of dried apples, so it could be consumed as snake foods. Apple slices and cubes were initially immersed in sucrose solutions (40 or 50%) for 12 hours, according to the results of preliminary experiments for osmotic dehydration. Kinetic studies during soaking in osmotic solution show that soaking apples in 50% of sucrose solution resulted in increasing the solid gain (SG), water loss (WL) and weight reduction (WR) comparing to those which were soaked in 40% of sucrose solution. Also, apple slices had higher values for the forementioned parameters than cube ones. Moreover, kinetic studies during drying by hot air revealed that osmotic-air dried apples which were soaked in 40% of sugar solution had less drying time, higher (WL) and higher (WR) than those which were treated with 50%. Also, apple slices had better results than the cubes. Microstructure changes using scanning electron microscope in osmotic-air dried apple tissues were studied. The concentration of the soaking sugar solution affected the microstructure of both apple slices and cubes. Osmotic dried apple slices and cubes which were soaked in 50% resulted in higher cell shrinkage than those which were treated with 40% of sucrose solution.
2015
05
01
405
418
https://jfds.journals.ekb.eg/article_48852_88677c0d6f6b9ef605cc6800427460a1.pdf