Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
3
11
2012
11
01
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INSTANT NOODLES FORTIFIED WITH POMEGRANATE PEEL
587
597
81723
10.21608/jfds.2012.81723
EN
Amany M.
Sakr
Food and Technology Res. Ins., Agric. Res.Centre, Giza.
Hanan A.
Hussien
Food and Technology Res. Ins., Agric. Res.Centre, Giza.
Eman M.
Salem
Food and Technology Res. Ins., Agric. Res.Centre, Giza.
Journal Article
2020
04
11
Pomegranate peels are characterized by high levels of fibers, phenols, antioxidatents and minerals levels. The chemical composition indicates that the pomegranate peels contain 5.3% ash, 12.11% fibers and 58.38 g/100gm dietary fibers. The soluble part of the total amount of fibers is about 34.25%. Antioxidants activity of pomegranate peels was 90.14% RSA, while total phenol content reached 145 mg GAE/100gm.
The noodles were fortified with 2 and 5% pomegranate peels powder. The dietary fibers content of pomegranate peel noodles doubled as the pomegranate peels content reached 5% compared with control. The phenols content increase to 43.91 and to 48.30 when the pomegranate peels was added by 2% and 5% respectively. The antioxidant activity increased 2.15 folds and 3.66 folds, compared with control, after adding of 2% and 5% pomegranate peels respectively.
The addition of pomegranate peels significantly increased the water absorption, weight percent and volume compared with control. Noodles with pomegranate peels had higher sensory scores, except in firmness, in comparison with control.
The results obtained in this study suggest that acceptable noodles in terms of physicochemical and sensory properties could be produced by incorporating pomegranate peels into noodles up to 5%.
https://jfds.journals.ekb.eg/article_81723_ee1b40677bdf434c821b997ac071022a.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
3
11
2012
11
01
EFFECT OF SOME NUTRITIONAL ADDITIVES ON YOGHURT PROPERTIES
599
611
81725
10.21608/jfds.2012.81725
EN
M. Y.
Riad
Dairy Sci. Dept., Fac. Agric, Mansoura Univ., Mansoura, Egypt.
M. M. I.
Zin El - Din
Dairy Sci. Dept., Fac. Tourism and hotels, Mansoura Univ., Mansoura, Egypt.
M. M. A.
Nasr
Dairy Sci. Dept. ,Animal production Res. Institute Agric. Res. Center, Dokki, Egypt.
Monira M. M.
Basuony
Dairy Sci. Dept. ,Animal production Res. Institute Agric. Res. Center, Dokki, Egypt.
Journal Article
2020
04
11
The objective of this work was to study the effect of different dietary fibers on the rheologyical , physicochemical and sensory properties of yoghurts fortified with these fibers . Ground wheat germs , flour oat's ,fibers of top of sugar can and ground barely addition were used and added at 0.5, 1.0,1.5 and 2.0% (w/w) to yoghurt milk. Yoghurt samples prepared with nutritional additives or traditional were compared. Results show the changes in the chemical and sensory properties of Yoghurt from different treatments were followed during storage at refrigerator (4-5°C) for 15 days. As the percentage of food additives increased the coagulation time decrease. Total solid ,ash on dry matter, soluble nitrogen ,non protein nitrogen on total nitrogen and total volatile fatty acid increased in all treatments but fat on dry matter values decrease compare with control cow's yoghurt. Titratable acidity values of various yoghurt treatments gradually increased during storage period 15 days. pH value was of opposite behavior of titratable acidity for all treatments of yoghurt made from buffaloe's and cow's milk .It could be observed from the organoleptic scoring that both oat and barley treatments were the best additives for improving the body characteristics of cow's yoghurt to be compare with that made from buffalo's milk one.
https://jfds.journals.ekb.eg/article_81725_ce00a0137b6b7384e1fa4982843bf64c.pdf
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
3
11
2012
11
01
CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS
613
621
81726
10.21608/jfds.2012.81726
EN
B. R.
Ramadan
Food Sci. & Tech. Dept., Fac. of Agric., Assiut University, Egypt.
M. A.
Sorour
Food Sci. Dept., Fac. of Agric., Sohag University, Egypt
M. A. M.
Kelany
Food Sci. Dept., Fac. of Agric., Sohag University, Egypt
Journal Article
2020
04
11
The aim of this work was to investigate the changes in total phenolic compounds content and free radical scavenging abilities against the stable 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) during soaking and germination of three cereal grains; wheat (Sids 1), corn (H310 White) and sorghum (Giza 15). Total phenolic compounds in wheat, sorghum and corn raw grains were 381.4, 288.5 and 204 mg/100g, respectively. Soaking and germination processes showed significant decrease in total phenolic compounds. Losses of total phenols during soaking for 12 hr were 15.18, 14.9 and 5.96 % of its initial values in wheat, sorghum and corn raw materials, respectively. Germination process for 48 hr led to decrement of total phenols ranged from 39.3 - 43.95 % of its initial values in studied raw cereal grains. The DPPH radical scavenging activity decreased during soaking and germination processes of cereal grains.
https://jfds.journals.ekb.eg/article_81726_9324ccc44662284522e299333bfa020b.pdf