2024-03-28T21:41:45Z
https://jfds.journals.ekb.eg/?_action=export&rf=summon&issue=8136
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
PROCESSING OF SOME NEW INSTANT PRODUCTS FROM TARTUFI (JERUSALEM ARTICHOKE) (Helianthus tuberosus,L), POWDER MIXTURES
Mona
Khalil
Azza
Abd El-Hameed
Rania
El-Gammal
Samah
Abd El-Razek
Tartufi (Jerusalem artichoke) (J.A)is considered as a tuber crops ,rich in carbohydrates specially inulin which analyzed to fructose. Eight mixtures were prepared from tartufi powder and roasted flour from wheat, chickpeas, lentils and broad beans in addition to the powder of carrot, fenugreek, peas, sesame seeds , dried orange , sucrose beside some spices and herbs. Chemical composition, minerals, phenolic compounds, flavonoids compounds and the nutritional value were determined for different mixtures before and after storage at ambient temperature. Results , showed high increase in moisture in formula F6 (10.30%), protein in formula F5 (17.74%), inulin in formula F7 (9.33%), carbohydrates in formula F2 (65.45%) and free amino acids in formula F6 (3488 mg/100gm), the highest percentage in phosphorus and potassium exhibited in formula F1 and F2 which recorded 683.48 and 377.21 mg/100gm respectively, also results for phenolic and flavonoids compounds indicated that there were an observed increase and decrease at zero time and after 8 months . Three new products were processed from the previous mixtures namely bars, drinks and cream soup as follow: bars was processed from formula F1 to F8 and drinks was processed from formula F1 to formula F5 while cream soup prepared from formula F6,7 and F8 , these all mixtures were organoleptically evaluated and the results showed that the best acceptability being for formula F3 when compared with the others, while after storage for 8 months all mixtures have a moderate degrees of acceptability except mixture 5 and 7 .All drinks had a good degree of acceptability except mixture 5 after processing while after storage for 8 months both of mixture 2,3 and 4 had a high degree of acceptability, also cream soup had a high degree of acceptability. Obtained results showed that 100 gm of each formulated tartufi mixtures provides children about 32 to 36% of energy, from 49 to 93% of protein, 71 to 147.84% of phosphorus , 7.83 to 10.32% of potassium for children, 17 to 19.39% of calcium and 108.5 to 208.3% of iron. Also provides male about 16 to 19% and female about 18 to 21% of energy daily requirements, provides male and female with protein level ranged from 16 to 31% and 20 to 38% respectively of daily requirement, provides male and female with about 50 to 100% of phosphorus requirements, 18 and 23% of potassium for male and female, 16.74 to 20.24% of calcium for male and female , 135.62 to 260.37% of iron for male and female from 60.27 to 115.72% of daily requirements respectively .
2014
12
01
849
869
https://jfds.journals.ekb.eg/article_53243_22c7a74039096a7f4033d6e2717e6b47.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
BIOLOGICAL EVALUATION OF GINGER RHIZOMES, AND GARLIC BULBS EXTRACTS
Gehan
Goneim
M.
Hussien
Ghada
Soliman
A.
Essia
The study aimed to use two extracts from garlic and ginger at different four doses (50, 100and 200,400mg/kg) for ginger and garlic, respectively, and the extracts were used to decrease the harmful effect of over toasted bread. The extracts were added to the basal diet containing10% over toasted bread .Thirty –six male albino rats were used in the animal experiment and the rats received tested diets and water in groups (1-6) for 30 days .The rats' weights and the eaten and uneaten food were recorded then blood samples were collected in tubes containing EDTA for blood analysis .The obtained results throughout chemical analysis for plant samples and the blood can be summarized as follows:
Our results showed that in ginger total carbohydrates, lipid, protein, ash and fiber were higher than garlic sample, but the content of moisture and vitamin C was higher in garlic sample than ginger sample and the contents of iron, phosphorus, calcium, potassium, zinc and total content of polyphenols and flavonoids in ginger sample were higher than garlic sample. As well as, fourteen polyphenols were detected in the two samples except catechein and salicylic acid. Pyrogallic acid was the highest polyphenol in garlic and ginger samples, respectively. In addition, most flavonoids were found in garlic and ginger samples, garlic has higher content of rutin, luteolin, querectrin , hypersoid and their values were 5.31, 32.53, 20.48, 13.99 ppm respectively than ginger. Also, our results revealed that the content of acrylamide in over toasted bread was 315.7microgram/ g of sample and over toasted bread did not appear any effect on the body weight gain, daily food intake, and food conversion ratio. In addition, over toasted bread did not change the levels of total protein, albumin, globulin, antioxidant capacity and glucose, the change was not significant P<0.05. So, the plant extracts (ginger and garlic) have got therapeutic effect for increasing both hemoglobin and hematocrit to normal level, while over toasted bread in positive group led to increase the levels of liver enzymes ,total cholesterol ,LDL,VLDL, triglycerides and decrease SOD level , but the sixth group which contains(400 mg/kg b.w) could successfully decrease previous blood parameters and increase SOD level.
Ginger
garlic extracts
over toasted bread
Polyphenols
2014
12
01
871
889
https://jfds.journals.ekb.eg/article_53245_8e63fc51ca7f2240f6b4d9f70a424e6c.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
EFFECT OF STORAGE ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF IRAKY BREAD
M.
Shalaby
M.
Abou- Raya
Rania
El-Gammal
H.
Al - Janabi
Four types of Iraky bread were processed namely Rustic loaf, Stony Alsamun, Circulate Alsamun and Baguette, using wheat flour extraction 72% and rustic loaf processed with wheat flour extraction 82% and stored at room temperature for 72 hours. Some physical, chemical and sensory characteristics of bread were performed to determine staling prepares namely, dissolved starch in crumb, the strength of absorption in the crumb, crumbliness, moisture in crumb and crust and pH.
Obtained results showed observed decrease in the values of dissolved starch, the strength of absorption in the crumb, moisture in crumb while an observed increase in crumbliness and moisture in crust.The results also showed a little changes in the processed bread (stony and circulate Alsamun) during the first 8 hours of storage, while an observed changes in all processed bread up to 48 hours of storage. The sensory evaluation showed no significant changes in all prepared bread samples. Results also indicated that all breads samples were no acceptable after 72 hours of storage.
2014
12
01
891
904
https://jfds.journals.ekb.eg/article_53248_cc56159673c73a2a838e0393d197e5ea.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY
A.
Ibraheem
F.
Abou-Zaid
Waste management is one of the most modern important trends in food technology to overcome the problems related to its accumulation, and in the same time to maximize its economical value. Pomegranate peels and guava seeds are resulted from food industry in big quantities, so this work is a tempt of utilization of these wastes as sources of natural antioxidants, which could be used in food industry.
Ethanolic extracts of both pomegranate peels and guava seeds, separately, with different concentrations (300 ppm, 600 ppm and 900 ppm), were examined for their antioxidant activity when added as well as BHT (200 ppm) to preheated RBD soybean and sunflower oils, separately, comparing to control samples (without any addition).
Peroxide value, UV absorbency (K232 and K270), Free fatty acids and the changes in fatty acids composition as parameters for evaluation of stabilization efficacy of the ethanolic extracts of pomegranate peels and guava seeds on both soybean and sunflower oils in accelerated conditions (Schaal oven test).
The obtained results showed that, each of pomegranate peel extractsand guava seeds extracts with 600 and 900 ppm have higher antioxidant effects than that of BHT (200 ppm), while 300 ppm extract concentration has lower antioxidant effect than BHT.
These results showed the possibility of using these wastes in retarding the oxidation of vegetable oils in industrial scale.
2014
12
01
905
918
https://jfds.journals.ekb.eg/article_53250_dd64cf192cbe0470cdf111266605885f.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR .
T.
El-sisy
Jehan
B.
M.
Masoud
Two wheat kernels Ukrainian hard red wheat, Egyptian hard red wheat (Masr1) local wheat cultivars and Egyptian yellow sorghum (Sakha 80) local sorghum cultivars were subjected to physico-chemical properties. Results indicated that the Egyptian hard red wheat grains had higher total physical properties. Flour yields were about 70 % for all tested wheat samples except for the Egyptian hard red wheat and Mix (1) wheat, which were as low as 64.0%. A wide range of protein content (8.20 - 10.20 %) of flours was recorded. The Egyptian hard red wheat flour had the highest protein content and the Egyptian yellow sorghum flour was the lowest in protein content. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Data indicated that Mix (1) and Mix (2) flours had more suitable properties for bread- making than the Mix (3) flours. From the different tested wheat flours indicated that those made from Egyptian hard red wheat (Masr1) and Ukrainian hard red wheat flours were superior but physico-chemical and rheological characteristics as well as phytate contents of wheat, sorghum and it's mixtures flour approve that sorghum flour decreased the water absorption. Composite flour containing 10% sorghum and 90% mixture wheat flours (Mix 2) showed maximum improvement in dough development time, dough stability, tolerance index and softening of dough. Tannin acid had significant lowest value (0.185%) for sorghum grains however sensory evaluation results showed that 10% wheat replacement with whole sorghum flour produced (Mix 2) acceptable pan and balady breads than the other mixtures.
Wheat
Sorghum
flour
bread
physical
Chemical and Rheological properties
Quality evaluation
2014
12
01
919
942
https://jfds.journals.ekb.eg/article_53253_764429d4e5a0cdfe8796426de6e55f82.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
WHEY CARROT BEVERAGE WITH SOME VEGETABLE OILS
Magda
Abd El Raoaf
W.
Nasr
Karima
Mostafa
Whey is inevitable by – product of cheese production.Disposal of whey is a problem in the dairy industry, besides the loss of valuable whey nutrients. Therefore, the aim of the present work was devoted to get use of cheese whey as a base for producing carrot beverage supplemented with grape or sesame oils. Whey Carrot Beverage (WCB) was prepared by blending carrot juice (25%), sugar (12 %) and cheese whey (63-62 %) with different concentrations of grape or sesame oils (0, 0.5,1 %). After pasteurization and cooling, the beverage was stored at refrigeration temperature. The prepared beverage has yellow/ orange color, and overall acceptability. It had also high nutrients content including proteins, minerals and ß- carotene. The results revealed that the effect of oils addition increased total solids and fat contents in beverage while decreased pH. Moreover, the addition of oils improved the nutritional value of the beverage by supplying with omega 6, omega 9 and antioxidants. Storing study showed an increase in the total solids; decrease in protein and sugar contents as well as in antioxidant activity. On the other hand, the oxidative study showed that supplementation of beverages with 0.5 and 1% of grape or sesame oils did not affect the shelf- life. The microbiological analysis showed that the resultant product was free from TBC, coliform, yeasts and moulds during storage. It could be concluded that the whey beverage prepared from carrot juice and combined with vegetable oils ( grape and sesame oils) was not only of increasing bioavailability of ß- carotene as reported by some investigators, but also possessed an excellent nutritional properties. Whey- carrot beverage could be an interesting and nutritious product in the developing functional foods.
whey
Carrot
grape oil
Sesame oil
beverages
Chemical composition
sensory
stability
2014
12
01
943
958
https://jfds.journals.ekb.eg/article_53255_3fa2922c64c235f61f16c8e4b34c7232.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
NUTRITIONAL VALUE OF PATTIES FORTIFIED WITH SOME NATURAL SOURCES RICH IN IRON
M.
El-Sayed
The current investigation aimed to study the possibility of preparation some kinds of patties high in their content of iron using food sources rich in iron. In this matter cooked minced beef muscles as animal sources, cooked spinach as plant sources. These ingredients were used as stuff of patties. Defatted soybean flour and black rice flours were used at level of 5% to prepare some non stuffed patties rich in iron. Chemical composition and iron content of raw materials and the prepared patties were determined. Sensory evaluation of prepared patties was also carried out.
In relation to protein quality, the amino acids composition of prepared patties was determined, chemical score, computed protein efficiency ratio (PER) and Biological value (B.V.) were calculated.
The obtained results show that the pattystuffed with minced cooked beef was superior in its content of iron and protein than the other patties. Sensory evaluation proved that all prepared patties had a good acceptability especially the patties with stuffs. Higher amount of indispensable amino acids, were found in all patties which fortified with defatted soybean flour and the pattystuffed with mix of cooked minced beef and cooked spinach. In this relation, the patties stuffed with minced beef were found to contain the highest amount. In addition, the patties stuffed with cooked minced beef had the higher amino acid scores, computed protein efficiency ratio (C-PER) and biological value (B.V.) compared to the other types of patties.
2014
12
01
959
971
https://jfds.journals.ekb.eg/article_53259_cc7ed520538ec54c542731c2d362c538.pdf
Journal of Food and Dairy Sciences
2090-3650
2090-3650
2014
5
12
READY-TO-EAT PRODUCTS FROM SWEET POTATO AND PUMPKIN
Amal
Matar
Nahed
Yousef
M.
Hassanein
Amena
El-Nahal
In this study, sweet potato and pumpkin were pre-treated and dried to obtain ready-to-eat products. Four different pre-treatments were performed as follows, untreated as control (A), dipping in boiling water (B), dipping in 15% sugar solution at 70ºC (C) and dipping in 1% sodium metabisulphite solution (D). These pre-treatment samples were dried with different drying methods. These methods include solar drying, sun drying and oven air drying. The maximum temperature difference between inside and outside solar dryer was as high as 21.8 º C. Likewise, the inside relative humidity is lower than the outside solar dryer and maximum differences were as high as 19.4%. Solar drying period for all tested samples ranged between 52 to 58 hrs with 8-12% moisture content, while 63 to 97 hrs were needed to dry all tested samples by sun drying to reach the same moisture content. On the other hand, oven air dryer required only 6 hours for all tested samples.
Data given in this study showed the effect of pre-treatment, drying methods and storage period at ambient temperature for 6 months on moisture content, total sugars, reducing sugars and acidity as citric acid of dried samples. Results showed that pretreatment sample with 15% sugar solution and sodium metabisulphite increased water removal in all samples. Data represent indicated that more total sugars and reducing sugars were observed in untreated samples for all drying method. Also, data obtained showed that more increasing in acidity for samples were treated with sodium metabisulphite compared with the other samples. Solar drying was observed to product relatively better product in terms of nutrient composition compared to sun drying. Drying was faster with the use of the solar drier than sun drying. Solar drying produced samples with lower moisture content. Organoleptic evaluation of the dried samples was also performed, including of color, taste, odor, texture and acceptability.
Ready-to-eat products
snack food and drying method
2014
12
01
973
990
https://jfds.journals.ekb.eg/article_53261_3dfe486250e13c07d5b768bb9de7a968.pdf