Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36504620130601CHEMICAL AND TECHNOLOGICAL STUDIES OF CORIANDER SEEDS AND TURMERIC RHIZOMES POWDER IN EGYPT2592687184910.21608/jfds.2013.71849ENM. A.Abou RayaFood Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt.Mona M.KhalilFood Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt.Gehan A. A.GhonemFood Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt.E. A. Sh.AbdelrasoulFood Technology Research Inst., Agric. Res. Center, Giza, EgyptEL. G.EL-DrenyFood Technology Research Inst., Agric. Res. Center, Giza, EgyptJournal Article20200218 Coriander seeds and Turmeric rhizomes powderwere analyzed for their proximate chemical composition, minerals elements, fatty acids, phenolic compounds and flavonoids contents to evaluate their importance in human nutrition. The results showed that coriander seeds and turmeric contains appreciable amount powder of essential nutrients. The moisture content, ether extract, , crude protein, ash, crude fiber and carbohydrates recorded in coriander seeds 8.8%, 15.1%, 13.4%, 6.3% and 31.6%, respectively, and 11.3%, 9.3%, 8.2%, 8.9%, and 69.8 for turmeric (on dry weight basis).Also high concentration of macro minerals elements Ca, K and Na , high concentration of micro minerals' Fe and Zn . The dietary coriander seeds, oil consisted mainly of fatty acids such as oleic acid, linoleic acid and plamitic acid,.On the other hand fatty acids composition of turmeric consisted mainly of linoleic and oleic acids. High concentration of phenolic compound and flavonoids From this study it can be concluded that consumption of coriander seeds and turmeric rhizomes in different combinations could provide a reasonable daily recommended amount of essential nutrients for maintenance of healthy life and normal body functioning.Through this study ,the possibility of adding coriander seeds powder and turmeric rhizomes to some of the products so as to raise their nutritional value.https://jfds.journals.ekb.eg/article_71849_572174a2deddcb852edb0261125b5986.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36504620130601EFFECTS OF STABILIZED (RICE BRAN , DEFATTED RICE BRAN AND RICE BRAN OIL) ON SERUM LIPID PARAMETERS AND BLOOD GLUCOSE LEVELS IN RATS2692807185210.21608/jfds.2013.71852ENSahar R.Abd El-HadyFood Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Egypt.Journal Article20200218 This study was performed to investigate the effect of feeding with stabilized (full-fat rice bran ( FFRB) , Defatted rice bran ( DFRB) and rice bran oil ( RBO ) ) on growth, serum lipid parameters and blood glucose levels of rats . Results showed that, ( DFRB ) contain protein content, ash, fiber and carbohydrates significantly higher than that of ( FFRB ) on contrast they contain significantly lower lipids. ( RBO) has a higher proportion of saturated fatty acids (SFA) especially palmitic acid (16:0), and monounsaturated fatty acids (MUFA) than corn oil. But, corn oil was relatively high in polyunsaturated fatty acids (PUFA) especially linoleic acid (18: 2) than <br /> (RBO). Furthermore, ( RBO) contained relatively higher concentration of compesterol, stigmasterol, b-sitoisterol, cycloartanol, cycloartenol 24-Methylenecy cloartanol and oryzanol compared to the corn oil. The highest gain in body weight was observed in rats fed on diets containing( RBO) followed by control and ( FFRB ), In addition, no significant difference with the organ weights among all of the tested groups. The serum total cholesterol level and triglyceride of rats that maintained on full-fat rice bran diet was significantly lower than those fed on different diet , while Lowest glucose was observed in rats fed on defatted rice bran. non-significant variations for HDL-cholesterol among the experimental diets as compared to control. It is apparent from the results that ALT (Alanine amino transferase) and AST (Aspartate amino transferase) activities were slightly reduced with full-fat rice bran, defatted rice bran and rice bran oil as compared to normal basal diet. Finally, it can be concluded that, usingstabilization<strong> </strong>( FFRB ), ( DFRB) and ( RBO ) had the pronounced effects for lowering serum lipid cholesterol and blood glucose levels in experimental rats.https://jfds.journals.ekb.eg/article_71852_d4fcf942282d10f8190e8095b79ba8b9.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36504620130601EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD2812897185610.21608/jfds.2013.71856ENM. A.HusseinFood indust., Dept., Fac. of Agric., Mansoura Univ. EgyptA. A. M.YonisHome Economics Dept.,Fac., of Specific Education Mansoura Univ. EgyptH. A.Abd El - MageedHome Economics Dept.,Fac., of Specific Education Mansoura Univ. EgyptJournal Article20200218 The objective of this study was to determine chemical composition and hydration properties of dietary fiber rich carrot powder (CP). The impact supplementation of CP at different levels (replacing of fine wheat flour with 2, 4, 6 and 8% of CP) on rheological properties of wheat dough and qualitative and sensory characteristics of pan bread were also evaluated. CP was found as good source of total dietary fiber and showed high values of hydration properties. Incorporation CP to wheat dough influences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products from the sensory evaluation resulted that loaves incorporated with CP up to 4% were the most acceptable for assessors.https://jfds.journals.ekb.eg/article_71856_3cdab082c6da8fe4e29b7c15f8d20586.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36504620130601IMPACT OF ENZYMATIC PROTEIN CROSS-LINKING ON GELATION KINETICS AND MICROSTRUCTURE OF RENNET-INDUCED LOW-FAT MILK GEL2913057186110.21608/jfds.2013.71861ENE. A.RomeihDept. of Dairy Science, Fac. Agric., Cairo University, 12613 Giza, Egypt.Siv SkeieDept. of Dairy Science, Fac. Agric., Cairo University, 12613 Giza, Egypt.Journal Article20200218A high potential for modifying the texture properties of casein based dairy products through protein cross-linking by microbial transglutaminase (TG) has recently attracted considerable attention. Hereby, the impacts of different levels of TG and heat treatment of milk on the rennet gelation kinetics and microstructure properties of low-fat milk gel (~70% fat reduction) were investigated. The rheological analysis was measured by a dynamic rheometer and by a formagraph. In order to obtain complementary insights into the protein network formed, the gel microstructure was measured using confocal laser scanning microscopy. The results show that the influence of TG on the rennet coagulation properties appears more intense in the secondary phase measurable by; marked increase in curd yield percentages, intensive reduction in curd firmness, declined rigidity rate of casein network and markedly reduction in gel strength, than in the rennet primary phase represented in prolongation of the coagulation times. A denser and more homogeneous systematic protein aggregate network accompanied by finer, smaller and evenly distributed pores, were observed in TG-treated gels. These effects on gelation kinetics and microstructure were more pronounced for higher TG concentrations and higher heat treatment of milk. A highly significant (<em>P</em><0.001) and strong correlations were obtained among all formagraph and rheometer parameters. In sum, TG cross-linking intensely altered the functional properties of the resulting low-fat milk gel that might allow manifold applications and enhancement of low-fat cheese quality attributes.https://jfds.journals.ekb.eg/article_71861_1ea69aa67557f0a5e5ec2e703382c916.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36504620130601PERFORMANCE OF MICROBIAL TRANSGLUTAMINASE AND BUTTERMILK POWDER ON FUNCTIONAL PROPERTIES OF FREE-FAT SET YOGHURT3073227186710.21608/jfds.2013.71867ENEhab A.RomeihDepartment of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, EgyptM. Abdel-HamidDepartment of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, EgyptA. A.AwadDepartment of Dairy Science, Faculty of Agriculture, Cairo University, 12613 Giza, EgyptJournal Article20200218 Free-fat yoghurt manufactured from skim milk treated with transglutaminase (TG; 1 Ug<sup>-1</sup><sub>milk protein</sub>) and buttermilk powder (BMP; 1% and 2%); either individually or in combination, was investigated. For comparison, the full-fat and free-fat variants without TG or BMP addition were also studied. The results reveal that TG did not interfere with the pH reduction during fermentation progress, while BMP addition had fairly accelerated the pH drop during incubation time. Although TG treatment or BMP addition has significantly (<em>P</em><0.05) improved the yoghurt gel strength by means of improving the water holding capacity functionality, the free-fat yoghurts made from TG-treated milk in combination with BMP addition obtained the highest values which were similar to that of full-fat control yoghurt. Furthermore, addition of BMP enhanced the reactivity of TG as indicated by the extended and excessive appearance of high molecular weight protein polymers bands in electrophoreses patterns. This result was confirmed by scanning electron microscope (SEM) analysis as a more compact and dense structure accompanied by tortuous clusters of protein aggregates were observed within micrographs of free-fat yoghurt made with combination of TG and BMP. Addition of TG or BMP individually had a marked affirmative impact on free-fat gel network, represented in a denser and more homogeneous systematic protein aggregate network characterised by a finer-meshed network. It is worthwhile to state that this impact was more pronounced within BMP addition (either 1% or 2%) than for TG treatment. Free-fat yoghurts of individually BMP addition exhibited the most desirable organoleptic attributes as indicated by the assessors and were similar to the full-fat yoghurt perception, whereas, the combined TG-BMP treatments received fairly criticized scores due to its firmer and crumbly mouth-feel. Overall, addition of TG or BMP appears to be a valuable alternative in free-fat yoghurt production, and BMP can be worthy considered as a source of extra protein level, which in-turn offers a promising option to develop innovative functional free-fat yoghurt.https://jfds.journals.ekb.eg/article_71867_f070e73e910f37b02fda2ecba79c74d1.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36504620130601CHEMICAL AND TECHNOLOGICAL CHARACTERIZATION OF TIGERNUT (Cyperus esculentus L.) TUBERS3233327187110.21608/jfds.2013.71871ENM. A.SalamaFood Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt.M. F.OsmanFood Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt.M. A.OwonFood Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt.Awatef I.EsmailFood Technology Research Institute (FTRI), Agricultural Research Center, Giza, Egypt.Journal Article20200218From the obtained results, it can be concluded that tigernut tubers are a good source of oil as well as it contains valuable amounts of crude fibers and minerals such as potassium, phosphorus and magnesium. Chemical and physical properties of tigernut tuber oil were a like to those reported in the literature for different edible oils such as cottonseed, corn, sunflower and olive oils. Tigernut tubers oil has high nutritional value, hence, it contains high percentage of unsaturated fatty acids especially oleic acid and low in linoleic acid, it makes this oil desirable as it is more stable during cooking and frying. It can be recommended to use tigernut tuber oil as safe for human consumption as vegetable edible oils. Also, tigernut flour was evaluated for amino acids content and the results showed that sulfur-containing amino acids gave the minimal score for tigernut flour protein followed by threonine and isoleucine.https://jfds.journals.ekb.eg/article_71871_de8241a08779139e6acb4067fa5a6204.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36504620130601ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITIES OF TIGERNUT TUBERS PHENOLIC EXTRACT3333427187710.21608/jfds.2013.71877ENM. A.OwonFood Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt.M. F.OsmanFood Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt.M. A.SalamaFood Technology Dept., Fac. of Agric., Kafrelsheikh Univ., Kafrelsheikh, Egypt.Awatef I.EsmailFood Technology Research Institute (FTRI), Agricultural Research Center, Giza, Egypt.Journal Article20200218Phenolic compounds of tigernut tubers were extracted by methanol, colorimetrically determined, separated and identified using HPLC. Also, antioxidative assay of this extract was tested using DPPHradical scavenging activity method. Furthermore, these extracts were tested as antioxidants for corn oil compared to BHA. Also, these extracts were tested as antimicrobial agent against some microbial strains. The results showed that total phenolic compounds recorded about 197.20 mg/100g and the methanolic yield was 1.02%. ρ-hydroxy benzoic acid was the major phenolic compound (54.95 mg/100g) followed by salicylic acid (37.41 mg/100g); then cholchecien (35.25 mg/100g). Antioxidative activity of tiger nut phenolic extract was lower than that of BHA at all used concentrations. Phenolic extract at all used concentrations had lower antioxidative activity (indicated by peroxide, thiobarbituric acid and acid values) compared to BHA in corn oil. Antimicrobial test reflected that this extract had antimicrobial activity against gram (-) and (+) but lower than phenol 1%, as well as against <em>Saccharomyces spp.</em>, and only against <em>Aspergillus niger</em> at 50% concentration.https://jfds.journals.ekb.eg/article_71877_1ae4f98750937dc69d5f44b03347d589.pdf