Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365021020111001EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS5555678197910.21608/jfds.2011.81979ENF. S.Al-BarbaryFood Science & Technology Dept., Fac. Agric., Assiut Univ., Assiut, EgyptA. H.KhalefaFood Science & Technology Dept., Fac. Agric., Assiut Univ., Assiut, EgyptSafaa A.MohamedFood Science & Technology Dept., Fac. Agric., Assiut Univ., Assiut, EgyptE. A.Abdel-RahmanFood Science & Technology Dept., Fac. Agric., Assiut Univ., Assiut, EgyptJournal Article20200412Four Egyptian pumpkin (<em>Cucurbita moschata</em>) cultivars namely: Qena, Edwa, Kafr-Saad and Kafr-El-Batikh were used in this study. The objective of this study was carried out to evaluate physical properties, chemical composition, mineral contents, beta-carotene as well as ascorbic acid contents of the fruits. Beside, preparation and evaluation of pumpkin flour, pumpkin marmalade and Qamar El-Din sheets product containing 10, 20 and 30% of pumpkin pulp. From physical properties data, there are differences in fruit shapes and weight of seeds per fruit among the studied cultivars.
The pulp constituted ranged from 70 to 71.53%; peel from 26.49 to 27.99% and seed from 0.27 to 1.67% of fruits weight. The moisture content of fruits ranged from 91.33 to 94.88%, crude protein content from 0.60 to 1.35%; crude fat from 0.14 to 0.15%; crude fiber from 0.34 to 0.55%; Ash content ranged from 0.45 to 0.90% and carbohydrate from 3.59 to 5.68% (on wet weight basis).
The mineral salts analysis indicated that pumpkin fruits are rich source of potassium (K) which ranged from 2350 to 2540 mg/100g on dry weight. Beta-carotene content ranged from 18 to 106 mg/100g (on dry weight basis) while, Vitamin C content ranged from 2.3 to 29.7 mg/100g of fresh fruits.
Chemical composition of the prepared pumpkin flour indicated its high contents of protein, ash and crude fibers and could be a good complement for wheat flour as well as its used as a source of beta-carotene and yellow color supplement in bakery products. The highly organoleptic evaluation of the prepared pumpkin marmalade could be encourage to use this crop for producing marmalade, jams and preserves as a good application. An acceptability of panelists with no significant differences in taste and flavor between control and Qamar El-Din sheets product containing 10% of pumpkin pulp and could be produce this famous product in Arabic countries with lower price as well as find an other new use for pumpkin fruits.https://jfds.journals.ekb.eg/article_81979_c93edb90a5e998f93724fe5c52247020.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365021020111001CHANGE OF AMINO ACID PROFILE IN EGYPTIAN BUFFALOES’ AND HOLSTEIN COWS’ COLOSTRUM5695768198010.21608/jfds.2011.81980ENA. M.Abdel-FattahDairy Science Department, Fac. of Agric., Cairo Univ., Giza, Egypt.F. H. R.Abd RaboDairy Science Department, Fac. of Agric., Cairo Univ., Giza, Egypt.S. M.EL-DiebDairy Science Department, Fac. of Agric., Cairo Univ., Giza, Egypt.H. A.El-KashefDairy Science Department, Fac. of Agric., Cairo Univ., Giza, Egypt.Journal Article20200412The changes in amino acids in colostrum and transient milk of buffaloes and cows colostrum in the first five days and after 14 days of parturition were followed. Colostrum and milk samples were collected at calving, 6, 12, 24, 48, 72, 96, 120 h and after 14 days of parturition. Amino acid concentrations (%) in samples were determined in milk protein wit an automatic amino acid analyzer. Results showed that at calving, the concentration of leucine, proline, cysteine and tyrosine was <br /> significantly higher in buffaloes than cows colostrum while the concentration of serine, glycine, alanine and arginine had the opposite trend. In post-partum period, among amino acids significant increases were observed in methionine and proline and significant decreases were recorded in threonine and serine of both colostrums. Arginine of both colostrums, glycine and alainine of buffaloes colostrum and cysteine and tyrosine of cows colostrum fluctuated within the times of study, while leucine, lysine, glutamic of buffaloes and aspartic of cows colostrum revealed no significant differences during the experimental period. On the fifth day, the buffaloes milk was characterized by a significant higher isoleucine, histidine, proline, cysteine, tyrosine and arginine; and a significant lower valine, glycine and alanine concentrations as compared with cows milk. <strong> </strong>https://jfds.journals.ekb.eg/article_81980_da49249fd2809b185fad14f5a3c05513.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365021020111001OPTIMIZATION OF PROCESSING TECHNIQUES FOR PRODUCTION OF OAT AND BARLEY MILKS5775918198110.21608/jfds.2011.81981ENFatma M. M.SalamaDairy Sci. Dept., Fac. Agric. Cairo Univ., Giza, Egypt.M. A.AzzamDairy Sci. Dept., Fac. Agric. Cairo Univ., Giza, Egypt.M. A.Abdl-RahmanPhysiology Dept., Fac. Vet. Med., Cairo Univ., Giza, Egypt.M. M.Abo-El NagaFood Tech. Res. Institute, Agric. ReS. Center, Giza, Egypt.M. S.Abdl-HameedDairy Sci. Dept., Fac. Agric. Cairo Univ., Giza, Egypt.Journal Article20200412Three trials have been carried out to prepare oat and barley milks with acceptable organoleptic properties and are free of unhealthy and harmful substances. These trails were (A) boiling of intact oat and barley grains after soaking but before disruption, (B) wet toasting of soaked grains before disruption, (C) disruption of soaked grains without heating. Effect of processing conditions (soaking, soaking + heating and soaking + toasting) and the ratio of grains to extracting medium on phytic acid content, % milk and % recovery of solids and protein in the resultant milk was studied. Some chemical and physical properties of the resultant milks were compared with that of cow milk (control). The results showed that process B has low yield of oat milk but higher recoveries of solids and protein in comparison with processes A and C whereas; process A was preferable to produce barley milk. Using sweet whey as an extracting medium instead of tap water caused an increase in total solids and protein contents and improved of organoleptic properties of resultant milks. About 13% on average of phytic acid was lost during the soaking of oat and barley grains. This reduction was increased to 16.56% after toasting of soaked oat grains while reached 21.73% after heating of soaked barley grains. Chemical analysis of oat, barley and cow milks showed that cow milk had higher fat and Ca contents than both oat and barley milks while, oat and barley milks contain more carbohydrates, phosphorus, potassium, iron and Zinc than dose cow milk. Cow milk and oat milk contain nearly identical amounts of protein and fiber is a big plus, dairy has none. With respect to the amino acid composition, isoleucine, methionine, threonine and tyrosin occurred at slightly lower levels in proteins of oat and barley milks than those of the FAO/WHO reference protein. Cow milk protein had slightly higher essential amino acids content than those in proteins of oat and barley milks. Both oat milk and barley milk exhibited higher viscosity and lower heat stability than those of cow milk whereas, titrable acidity and specific gravity values of these milks were approached those of cow milk.. Consequently, oat milk or barley milk can be a healthy choice for many peoples especially who are allergic to milk protein.
<span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">Three trials have been carried out to prepare oat and barley milks with acceptable organoleptic properties and are free of unhealthy and harmful substances. These trails were (A) boiling of intact oat and barley grains after soaking but before disruption, (B) wet toasting of soaked grains before disruption, (C) disruption of soaked grains without heating. Effect of processing conditions (soaking, soaking + heating and soaking + toasting) and the ratio of grains to </span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;">extracting medium</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"> on phytic acid content, % milk and % recovery of solids and protein in the resultant milk</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;"> was studied. Some chemical and physical properties of the </span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">resultant milk</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;">s were compared with that of cow milk (control). The results showed that process B has low yield of oat milk but higher recoveries of solids and protein in comparison with processes A and C whereas; process A was </span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;">preferable to produce barley milk. Using sweet whey as an extracting medium instead of tap water caused an increase in total solids and protein contents and improved of organoleptic properties of resultant milks.</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;"> About 13% on average of phytic acid was lost during the soaking of oat and barley grains. This reduction was increased to 16.56% after toasting of soaked oat grains while reached 21.73% after heating of soaked barley grains. Chemical analysis of oat, barley and cow milks showed that cow milk had higher fat and Ca contents than both oat and barley milks while, oat and barley milks contain more carbohydrates, </span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;">phosphorus</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;">,</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;"> potassium</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;">,</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;"> iron and Zinc</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;"> than dose cow milk. Cow milk and oat milk contain nearly identical amounts of protein and fiber is a big plus, dairy has none. With respect to the </span><span style="font-size: 9pt; font-family: Arial, sans-serif;">amino acid composition</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;">,</span><span style="font-size: 9pt; font-family: Arial, sans-serif;"> isoleucine, methionine, threonine and tyrosin occurred at slightly lower levels in proteins of oat and barley milks than those of the FAO/WHO reference protein. </span><span style="font-size: 9pt; font-family: Arial, sans-serif;">Cow milk protein had slightly higher essential amino acids content than those in</span><span style="font-size: 9pt; font-family: Arial, sans-serif;"> proteins</span><span style="font-size: 9pt; font-family: Arial, sans-serif;"> of oat and barley milks</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;">. </span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;">Both oat milk and barley milk</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;"> exhibited higher</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;"> viscosity</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;"> and lower heat stability</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;"> than those of cow milk </span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;">whereas,</span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: JA; mso-bidi-language: AR-SA;"> titrable acidity </span><span style="font-size: 9.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-EG;">and specific gravity values of these milks were approached those of cow milk.. Consequently, oat milk or barley milk can be a healthy choice for many peoples especially who are allergic to milk protein.</span>https://jfds.journals.ekb.eg/article_81981_61b57f6c659753d09d215bcd0021c900.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365021020111001PRODUCTION AND EVALUATION OF SOME PRODUCTS PREPARED FROM IMMATURE ZAGLOUL DATE (Phoenix dactylifera)5936038198210.21608/jfds.2011.81982ENO. R.Abo SamahaDept. of Food Sci. & Technology, Fac. of Agric., Alex. Univ.,Alex. EgyptE. M.Abou-TourDept. of Food Sci. & Technology, Fac. of Agric., Alex. Univ.,Alex. EgyptA. A.Abdel-NabeyDept. of Food Sci. & Technology, Fac. of Agric., Alex. Univ.,Alex. EgyptJournal Article20200412Zagloul date palm <em>(Phoenix dactyllifera)</em> is widely cultivated in Egypt. The immature dates (Kimri stage) with less commercial value were used for processing into date pickle, date jam and candied/ glazed/ chocolate coated dates. Chemical composition, and changes occurred during the pickling process were determined. pH, tannins and pectin were dropped gradually and a gradual increase in titratable acidity expressed as % lactic acid was noticed. The aforementioned products were found to be acceptable with respect to colour, taste, texture, odour and overall acceptability. These results showed that acceptable and nutritious zagloul date products can be prepared and marketed as specialty products.https://jfds.journals.ekb.eg/article_81982_e9e60b97fad98d575aa2adc1297f1299.pdf