2024-03-29T09:17:35Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=8108
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS
A.
Sharoba
In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins especially vitamin B complex such as vitamin B12 (175 μg / 10 g) and folic acid (9.92 mg / 100 g), which helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and 273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element (0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and 14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind and the World Health Organization considered its "super food" and the best food for the future because of its nutritional value is very high. Sixteen food formulas were prepared for as complementary food babies (1-3 years age) by using spirulina at 0, 2.5 0.5 and 7.5% for the production of two types of baby food one of them is ready to eat by using some fruits and vegetables. Papaya fruits with good nutritional values and cheap price as an essential ingredient of 30% in the four formulas and banana fruit which rich in potassium in four formulas addition to potatoes purée and carrot purée by adding 10% for each and apple purée, guava puree and mango juice by adding 15% for each been mobilized mixes in jars glass and thermal treatment was carried out at 100 ºC for 40 minutes. The second type of baby foods formulas was production by using cereals, legumes and some dried green vegetables, where it was manufactured 8 dried formulas four of them by 30% wheat flour 72% and four others by 30% milled rice in addition to the 30% crushed pearl barley and dryer lentils and dried spinach dried cauliflower by adding 10% for each formulas. Then, evaluated all formulas microbiologically to study its safety before sensory evaluation and found to be microbiology safe. Sensory evaluation of produced formulas were acceptable sensory significantly. After that, chosen 4 formulas containing 5% spirulina based on the results of sensory evaluation was conducted analysis chemotherapy and natural for these selected formulas. The chemical composition indicated that these formulas were suitable as a food supplement for children aged 1-3 years. On the other hand, these formulas were economic cost and can be produced on the scale of domestic and industrial scale, as well as can be exported to the outside.
Spirulina
Amino acids
fatty acids
vitamins
phytopigments
minerals
Microbiological examination
food formulas
Baby foods
2014
08
01
517
538
https://jfds.journals.ekb.eg/article_53033_3d808e5fb43c77e6078e92383cc9399e.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
APPLICATION OF THE END POINT POLYMERASE CHAIN REACTION METHOD TO THE DETECTION OF CERTAIN MILK-BORNE BACTERIA
T.
Nassib
W.
El-Sharoud
E.
Essawy
Aliaa
Darwish
The polymerase chain reaction (PCR) is a modern method that could differentiate microorganisms from each other by detecting certain DNA sequences uniquely associated with each species. This study aimed to develop a relevant end point PCR assay to detect Salmonella ser. Typhimurium in milk. To pursue this objective, the conditions of both DNA extraction and PCR reactions were developed in terms of the boiling time for DNA extraction and primer concentration for the PCR assay. Results showed that all of the three examined boiling times of 10, 15 and 20 min were equally effective for carrying out efficient DNA extraction. PCR reaction mixture involving a primer concentration of 1300 nM was the most efficient concentration, compared to 650 nM, and 325 nM for detecting Salmonella ser. Typhimurium. The sensitivity of the developed PCR method to detect different viable numbers of Salmonella Typhimurium in tryptone soya broth (TSB) and reconstituted skim milk (RSM) was examined. The PCR assay was able to detect 109, 108, 107, and 106 cfu mL-1 of Salmonella in TSB. Whereas, it could detect 109, and 108 cfu mL-1 of Salmonella in RSM. These results suggested that the developed PCR method had higher sensitivity to detect Salmonella in TSB, compared to RSM. This was attributed to some milk components that could be inhibitory to PCR reactions.
Salmonella ser. Typhimurium
PCR assay
boiling time
primer concentration
2014
08
01
539
547
https://jfds.journals.ekb.eg/article_53040_84fbe70dc5a232938ee4af271dc22d53.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS
M.
Rabie
A.
Abdel Galeel
In this investigation, Sterilized Edam cheese curd slurry was inoculated with 1% Lactococcus lactis subsp. lactis KF147 and served as control. The effect of added some probiotic strains formulations upon proteolysis pattern and biogenic amines (BAs) during incubation at 30 °C for 21 days. was also evaluated. Sterilized Edam cheese curds slurry were inoculated with 1% of the following formulations: Propionibacterium shermenii PS-4 + Bifidobacterium bifidum DSM 20082 (1:1), Propionibacterium shermenii PS-4 + Lactobacillus acidophilus ATCC4356(1:1), or Propionibacterium shermenii PS-4 + Bifidobacterium bifidum DSM 20082 + Lactobacillus acidophilus ATCC4356 (1:1:1). Results showed no significant influence of any formulation of probiotic bacteria on total solids, salt and fat contents of sterilized Edam cheese curd slurry. However, inoculation of sterilized Edam curds slurry with probiotic strains formulations affected the pH and soluble nitrogenous compounds (S.N.C). The formulation consisting of Propionibacterium shermenii + Bifidobacterium bifidum + Lactobacillus acidophilus (1:1:1) showed the highest concentration (7.9 %) of water-soluble nitrogenous compounds at the end of incubation period. While inoculation included Bifidobacterium bifidum, a significant reduction in total BAs (447 - 37 mg/kg DW) was observed by 21 d Also, both histamine and tyramine was decreased from 84 - 25, and 359 - 6 mg/kg DW respectively.
Curd slurry
probiotics
proteolysis
biogenic amines
2014
08
01
549
560
https://jfds.journals.ekb.eg/article_53046_4011c702d0bf480074b2bbcd4270cbcc.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS
S.
EL-Ghaish
Azza
EL-Baz
N.
Hwanhlem
M.
Zommara
Eman
Ayad
Yvan
Choiset
T.
Haertlé
J.
Chobert
This study presents the characterization of strains of lactic acid bacteria (LAB) from traditional Egyptian dairy products. 623 isolates of lactic acid bacteria (LAB) were studied for their antimicrobial activity against taxonomically related microorganisms. Selected LAB were identified by PCR method as Enterococcus faecium IM1and Enterococcus hirae IM1. Partial purified enterocin from tested strains showed antimicrobial activity against different indicators such as: Brochothrix thermosphacta DSMZ, Carnobacterium maltaromaticum CIP103135T, Carnobacterium piscicola S4312, Enterococcus faecalis JH2, Listeria grayi CLIP12518, Listeria innocua, Listeria ivanovii ATCC, Listeria monocytogenes and Vagococcus penaei CIP109914T but have no effect against Bacillus subtilis, Moellerella wisconsensis, Pseudomonas fluorescens, Salmonella enterica, Salmonella montevideo, Salmonella typhimurium andSerratia liquefaciens CIP103238T. The inhibitory activity was not due to hydrogen peroxide for Enterococcus hirae IM1, but strain Enterococcus faecium IM1 may excrete diverse antimicrobial compounds such as hydrogen peroxide and bacteriocins. Bacteriocins produced by isolated strainswere stable between pH 5 and 8 and stable until 100°C/ 20 min. Tested strains were free from some of virulence determinant genes. They may be useful as starter cultures and co-cultures. Consequently, the selected strains can be applied in fermented dairy foods as efficient biopreservatives cultures.
enterococci
enterocins
Listeria ssp
2014
08
01
561
579
https://jfds.journals.ekb.eg/article_53056_d3f99e8bfffecf0b8dd3cae1fce943bc.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE
A.
Ibrahim
K.
Soryal
The present study was carried out to examine the physicochemical and sensory properties in cholesterol-reduced Domiati goat's cheese made by β-cyclodextrin (β-CD).The cholesterol reduction of experimental cheese reached 79.37% when cheese milk was treated with 1% β-CD (Trt A), while 90.09 % when separated cream was treated with 10% β-CD (Trt B).
The total amount of short-chain free fatty acids was significantly lower in both β-CD treated cheeses than in the control cheese during the storage period. Weight/Kg and yield % of cholesterol-reduced cheese treated by β-CD were higher than those produced in control with significant differences (P < 0.05) between (Trt B) and other two treatments during storage periods. In cheese treatments (Trt A) and (Trt B) group, a slightly lower amount of free amino acids was produced compared with that in the control, but no significant difference was found between control and (Trt A) group. In addition, the total amount of bitter amino acids was significantly (P < 0.05) lower in (Trt B) than in the control and (Trt A) groups throughout storage period. In sensory analysis, results indicated that most of the sensory properties of (Trt B) group cheese could be acceptable to consumers. The present study indicated the possibility of producing cholesterol-reduced Domiati cheese from goat milk by β-CD treatment, which showed similar physicochemical and sensory properties compared to the control cheese during the 8 weeks of ripening period.
β-cyclodextrin
Cholesterol removal
Domiati cheese
Goat cheese
2014
08
01
581
600
https://jfds.journals.ekb.eg/article_53060_8df40ff6a340ec119ed454ce3e2f891c.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.
A.
El - Refai
A.
Hassan
M.
Rabie
E.
Essa
The aim of this study was to determine the effect of marinating, cooking and storage on antioxidant activity of a very popular marinating sauce , namely green seasoning sauce (GSS). GSS was prepared and thermal treated at 204 oC for 40 min.. placing of untreated sauce on the surface of beef was occurred. Gross chemical composition, chemical indices of oil extracted from sauce, fatty acid composition and antioxidant activity (DPPH) were determined in sauce only and in sauce after marinating of beef 5 hours.
Acid value , free fatty acids , peroxide value and thiobarbituric acid of the sauce were increased after marinating and cooking at 204 oC for 40 minutes. Concerning to fatty acid composition , it was observed that palmitic and stearic acids were the predominant saturated fatty acids , while oliec and linoleic constituted about 32 and 47 % respectively. The saturated fatty acids were increased after marinating . Antioxidant activity of sauce was increased from 88.5 to 90.4 % after cooking , but the final thermal process after 5 hrs marinating led to a reduction of antioxidant activity . Also , the storage of sauce at 5±1 oC for 2-4 months reduced antioxidant activity.
antioxidants
fatty acids
Marinating sauce
Cooking process
2014
08
01
601
611
https://jfds.journals.ekb.eg/article_53066_ffd3f5fd44a92521aeb710efd5a44d41.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
DIETARY FIBER AS A NATURAL SOURCE TO PRODUCE BISCUIT HYPO GLYCEMIA AND CHOLESTEROLEMIA IN RATS
Wafaa
Ali
This investigation was carried out to produce biscuit consists of equal weight from different natural sources of dietary fiber. Different dietary fiber sources as defatted soybean, carrot powder and resistant starch were mixture and the chemical composition was determined in raw materials. The dietary fiber mixture were used at different levels 20, 30, 40 and 50% respectively, at preparing biscuit and the sensory evaluation was recorded and the control biscuit was made from wheat flour 72% extraction. The results showed that the defatted soybean had the highest content of fat 3.46% and protein 50.35%, whereas, the resistant starch had the highest content of total carbohydrates and total dietary fiber 98.69 and 39.56% moreover, the defatted soybean and carrot powder had the highest cellulose 14.11 and 12.01% and hemicelluloses 8.31 and 3.86%, respectively. The results of statistical analysis for sensory properties indicated that no significant difference was found between control sample and supplementation of the samples for all characteristics were evaluated of biscuits contained 20, 30 and 40% dietary fiber mixture
The biological experimental for hypercholesterolemia and glycemia rat groups were fed on diets containing different dietary fiber sources mixture at different ratios. After four weeks of feeding, serum glucose, total lipids, total cholesterol and triglycerides were determined. High and low density lipoprotein- cholesterol in serum was determined and liver function enzyme activity (ALT) alanine and asparate (AST) transaminases were measured.
At the end of experimental the results showed that increasing dietary fiber mixture in the diet had significantly decreased in levels of total cholesterol from 196.3 in control positive to 110.3 mg/dL in rats fed on 50% dietary fibers mixture. Also, triglyceride was lowered from 245.7 to 118.7 mg/dL, total lipid was decreased from 1.42 to 0.72 g/dLand glucose level was decreased from 169.3 to 120.6 mg/dL in blood serum of hypercholesterolemic rats. Meanwhile, the activities of aspartate and alanine transaminoferases were significantly reduced the actives in transaminoferases in the hypercholesterolemic rate group fed on high content of fiber mixture sources.
Therefore, it may be recommended to use these sources of dietary fiber mixture in made from biscuits up to 40% and it has improved blood lipids patterns and liver functions.
2014
08
01
613
624
https://jfds.journals.ekb.eg/article_53071_be71521c4c129a8b13a1f4d525765714.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE
A. A.
Tammam
K.
Salman
A.
Abd-El-Rahim
The addition of date syrup (Dibis) as a substitution of sugar in the ice cream manufacturing was replaced by 20, 40, 60 and 100%. The effect of these replacements on the titratable acidity, pH, total solids, specific gravity, weight per gallon, viscosity in the ice cream mixes and the specific gravity, weight per gallon, overrun and melting rate as well as the sensory evaluation of the resultant ice cream were evaluated.
The titratable acidity of ice mixes increased significantly with the increase of date syrup while the specific gravity of plain ice cream was higher significantly than the mixes prepared with the addition of dibis. The replacement of sugar in ice cream mixes resulted in an increase significantly in viscosity and the increase was proportional to the replacement ratio of dibis.
The specific gravity as well as weight per gallonof resultant ice creamincreased significantly with the increasing of sugar replacement by dibis. The overrun of the resultant ice cream decreased significantly as a result of replacing sugar by dibis. Regarding to the melting rate of resultant ice cream there was a significantly decrease of all treatment than the plain ice cream.
The average of total bacterial, psychrotrophic bacteria and moulds & yeasts counts of mixes before pasteurization were higher than that after pasteurization in all treatments. On the other hand, the total bacterial, psychrotrophic bacteria and yeast & mould counts of resultant ice cream were increased in all treatments.
It is recommended that the dibis can be used as replacement of sugar up to 60% to give good quality ice cream with enhancing the nutritive value of the products.
Ice cream
Dibis
Natural Flavouring and
Sensory quality
2014
08
01
625
632
https://jfds.journals.ekb.eg/article_53075_caa8e3ed248bfb1082501105f964a7f1.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF SOME TRACE ELEMENTS IN ITS PRODUCTS.
M.
Mohran
A.
Abd El Kher
A.
Abd EL Rahim
H.
Ateteallah
The effect of some milk processes on the distribution of Fe, Zn, Cd and Pb elements in the resultant products had been investigated. The levels of these elements in raw milk and the obtained products were estimated in ppm. The distribution in respect of these elements during the separation of buffalo's raw whole milk into cream and skim milk were 9.88 and 90.12% for Fe, 7.37 and 92.38% for Zn, 5.88 and 94.10% for Cd and 6.99 and 93.01% for Pb, respectively. The churning process of the above cream into butter and butter milk showed reducing the values of these elements in the resultant butter. It contained 27.10, 16.31, 30.80 and 15.00 % of the cream initial content of Fe, Zn, Cd and Pb, respectively. The major values of the foregoing elements were remainder in butter milk with percentages of 72.89, 83.63, 91.70 and 85.00% of Fe, Zn, Cd and Pb, respectively. The percentage levels of Fe, Zn, Cd and Pb in the acid curds obtained after direct acidification of the forgoing skim milk as compared with the initial levels were 69.89, 36.11, 60.36 and 78.61%, respectively. The drainage whey contained 63.89, 30.20, 64.94 and 58.75 % of these elements in the same respect.
trace elements
Heavy metals
2014
08
01
633
639
https://jfds.journals.ekb.eg/article_53081_8e2fa6f1912f35afdb3f57452422947a.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
8
EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
M.
Abou - Raya
M.
Rabiae
A.
El - Shazly
E.
El – Fadaly
The research aims to study effect of adding barley flour by 10, 15, 20%, oat flour 10,15,20% and the two together by 10 +10, 15 +15, and 20 +20% on the rheological characteristics of the dough showed:
First: The results obtained from farinograph adding that as a result of barley at different rates led to increasing the rate of absorption and duration of kneading dough and consistently for maximum strength and the weakness of dough. Also, adding oats, at different rates led to the low rate of absorption, while the access time and the stability of the dough and the dough weakness. In the case of mixing the two together, the results obtained through farinograph led added both of barley and oat together in different proportions led to the low rate of water absorption, while the arrival time, dough development, the dough stability and dough weakness were determined.
Second: the results obtained from extensograph as a result of adding barley at different rates led to a decline in rubber dough and flatten the resistance and the relative number and energy resulting dough. While oats at different rates led to a decline in rubber dough and figure the relative energy and the resulting dough while increasing resistance to flatten. And also in the case of mixing barley and oats together in different proportions led to a decline in rubber dough
Find a summary of the results obtained through can say that the best ratio in addition to barley was 15% and for oats was 10% in the case of mixing barley and oats were best ratio of 15% as well.
2014
08
01
641
652
https://jfds.journals.ekb.eg/article_53085_d34ce4230d040d074024f08232d20304.pdf