2024-03-29T04:22:54Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=8133
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
11
EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH
M.
Hamad
M.
Ismail
Monira
Basiony
The aim of this study was to investigate the effects of incorporation of acid whey proteins (AWP) locally produced in Egypt on the chemical, microbial and organoleptical properties of Labneh made from goat's milk using ABT-5 culture. Five concentrations of AWP (5, 10, 15, 20 and 25%) were added to Labneh paste and thoroughly mixed. Labneh was stored for 21 days at 5°C and samples were taken and analysed at 7 days intervals. The addition of AWP increased the of titratable acidity, redox potential, ash, salt, total protein, water soluble nitrogen, non-protein-nitrogen, total phenol contents and total volatile fatty acids. On contrary, pH, total solids, fat and carbohydrate contents slightly decreased. Labneh contained AWP had higher numbers of L. acidophilus, S. thermophilus and B. bifidum. Scores of sensory evaluation of Labneh contained 5, 10 and 15% AWP were similar to those of control, whereas sensory ratings and acceptability of Labneh decreased significantly by increasing AWP to 20 and 25%. Addition of AWP reduced production cost of Labneh. Thus, numerous nutritional and economic benefits can be gained by fortifying Labneh with 5, 10 and 15% AWP.
ABT
Labneh
Bifidobacteria
acid whey protein
2014
11
01
751
762
https://jfds.journals.ekb.eg/article_53221_f955b4fd907d4b489f590e746d13d993.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
11
INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER
W.
El-Desoki
W.
Nasr
The main objective of this study was to improve the yield and quality of Edam cheese by application of reconstituted whole milk powder (WMP) and heat treated mesophilic adjunct culture of mesophilic bacteria to lactic starter. Edam cheese treatments Ta, Tb and control Tc were made by the traditional method from (WMP). Chemical properties were determined during manufacture and ripening. During ripening moisture, fat on dry matter basis, pH values and lactose contents decreased, while fat and protein content and fractions of nitrogen {(total nitrogen (TN), soluble nitrogen (SN), non protein nitrogen (TCA-SN), peptide–N and amino acid N (PTA-SN)} increased. Protein degradation, the amount of SN in cheese treatments Ta and Tb from the beginning until the end of ripening were higher than that of control cheese (Tc). On the other hand, TCA-SN content did not differ among the three cheese treatments when fresh and increased slowly during ripening. The PTA-SN of cheese were increased progressively during ripening. Organoleptic properties showed that cheese Ta treatment gained the highest score 17.8 points followed by cheese Tb treatment (17.6) points whereas, Tc cheese treatment had the lowest score 15.4 points.
Edam cheese
cheese proteolysis
whole milk powder
heat treated mesophilic starter culture
Sensory evaluation
2014
11
01
763
774
https://jfds.journals.ekb.eg/article_53225_0d38073701a633a13139e1dce48e34a8.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
11
CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.
Faten
Ibrahim
A.
Abd El-gawwad
M.
Doma
H.
Nimr
The objective of this study aimed to increase the nutritional and biological value of low cost biscuits to fight malnutrition among infants and young children. To produce biscuits, two of legumes flour (defatted soybean flour, whole meal flour of sweet lupine) and date (at tamr stage), were utilized in replacing part of wheat flour at three levels (5,10 and 15%). The products were analyzed for chemical, organoleptic and biological properties. The results indicated that legume flours were extremely rich in minerals iron, calcium, zinc and Phosphorous as compared with wheat flour, while skim milk powder has highest percent of Calcium (893.2 mg/100 g) , whereas, date has highest percent of phosphorous (676.09 mg/100 g). Protein content of Legume flours were about 2 to 5 times fold content of the cereals wheat flour. Legume flours were extremely rich in all essential amino acids than wheat flour. Results indicated that minerals contents of biscuits increased by increasing the level of replacement of wheat flour also this with legumes flour and date, The high content of minerals in these materials raise the nutritive value of biscuits. Biscuits made with legume flours had more leucine, total aromatic amino acids and tryptophan, while all biscuits samples had less lysine than FAO/WHO (1973) reference pattern. Therefore, these samples require more supplementation with complementary protein of they are to be used as food sources. The hedonic scores of all biscuits were generally high indicating a strong consumer appeal. The results show that the diets containing biscuits with flour substitutes caused a significant increase in hemoglobin and erythrocyte. The obtained results cleared that iron deficiency led to an extensive alteration that mostly resulted in clinically failure in liver and kidney functions in the affected animals.
biscuit
chemical
biological
Sensory evaluation
Iraqi dates
sweet lupine and defatted soybean
2014
11
01
775
794
https://jfds.journals.ekb.eg/article_53227_935908d5a99616eb2f63bb3584731f4d.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
11
CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN
A.
Hassan
Mona
Khalil
Rania
El-Gammal
Y.
El Sherbini
Maltodextrin used as fat replacers in preparing low fat beef burger was added by substitution of fat at the ratio of 2.5, 5 and 7.5%. Gross chemical composition, physical properties, cooking characteristics namely Texture Profile Analysis (TPA), cooking loss, yield and Biological evaluation were determined. Results indicated that addition of maltodextrin increase the amount of moisture, carbohydrates and dietary fiber and decrease the amount of fat in compare with control beef burger sample. Statistical analysis for physical properties indicated that there were a significant differences in both shrinkage and diameter reduction, while no differences were observed in TPA for beef burger formulas prepared with maltodextrin. Prepared beef burger decreased of total cholesterol (TC), up to 66.20 mg/dl and Triglycerides (TG) to 91.37 mg/dl. While, LDL-C and HDL-C reached 39.97 mg/dl and 6.36 mg/dl respectively compared with both control samples 33.00, 17.80 and 17.81, 35.67 mg/dl respectively. So this research suggests that maltodextrin is effective in improving physical, chemical and functional properties of beef burger and also, had a hypolipidemic effect on experimental rats.
low fat beef burger
fat replacer
maltodextrin
2014
11
01
795
811
https://jfds.journals.ekb.eg/article_53229_8a10f825381c43476f08c2aa80b9c8b7.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
11
EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD
Rania
El-Gammal
Hala
El kewawy
This study was performed to investigate the effect of addition of stabilized rice bran on physical, rheological and chemical properties of pan bread processed from wheat flour 72 % extraction . Stabilized Rice bran was added in rates of (20%, 30% and 40% substitution from wheat flour) .
Gross Chemical composition showed that protein, total dietary fiber, ash, and minerals, and carbohydrate content have been increased in all processed pan bread Addition of stabilized rice bran caused a positive effect on different physical properties namely loaf volume , baking loss% and uniform index. Also, the same trend were observed in texture profile analysis (TPA).
Results of farinograph and extensograph showed the addition of stabilized rice bran (20, 30 and 40%) led to increase the rate of water absorption and extensibility up to (110 mm). On the other hand there were an observed increase in the dough stability, dough development time and the proportional number up to (9.5 min ).
Generally, it could be recommended that the incorporation of stabilized rice bran as rice mills by products had a pronounced effects for improving the sensorial and nutritional characteristics of processed pan bread and it was a good source of dietary fiber
stabilized rice bran
Wheat Flour
rheological parameters
chemical properties
2014
11
01
813
825
https://jfds.journals.ekb.eg/article_53231_db4e2990c6fb18102e1d3b2400989f38.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
11
STARCH AND OTHER STABILIZERS COMBINATIONS ASTHICKENING AGENTS IN PROCESSED CHEESE SAUCES MANUFACTURE
Laila
EL-mahdi
Suhila
Saad
Z.
Hassan
R.
Awad
Production of different processed cheese sauces using corn starch (CS )and sodium alginate ( SA ) or guar gum ( GG ) as thickening agents were successfully achieved. Thus, 6 treatments were manufactured containing the combination: 1 : 1 means 1.5 % corn starch + 0.25 % (guar gum or sodium alginate), 2 : 1 means 2.0 % corn starch + 0.16 % (guar gum or sodium alginate) and 1 : 2 means 1.0 % corn starch + 0.33 % (guar gum or sodium alginate). Processed cheese sauce blends were adjusted to contain 25 % dry matter, 40 % F / DM in the finished product of processed cheese sauce.There were a slight and non-significant differences in the pH values, and the average of all treatments was 5.82. Addition of corn starch and sodium alginate or guar gum mixtures in the processed cheese sauces formulas was of different effects on the oil separation index values of the resultant processed cheese sauces with sodium alginate or even with guar gum.The differences in viscosity values among treatments with different stabilizing mixtures could be due to difference in the ability of each stabilizer to bind water.
All of the resultant cheese sauces were evaluated when fresh for chemical composition. Treatments were also examined for pH, SN, oil separation index, viscosity and sensory properties, when fresh and after 1 & 3 months of storage either at (5 ± 2 ºC) or at (25 ± 2 ºC). Three replicates were carried out for each treatment, and the data obtained were statistically analyzed at p ≤ 0.05.
2014
11
01
827
840
https://jfds.journals.ekb.eg/article_53237_964a4f42d67f8e79a8f84f58926da2cd.pdf