Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011720200701Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium18719310883110.21608/jfds.2020.108831ENEman A. ShamsNutritionist in university city- Tanta UniversityNahed S. YousefFood science and Technology Dept., Faculty of Home Economics, Al-Azhar UniversityHoida A. M.El-ShazlyFood Technology Research Institute, Agricultural Research Center, Giza, EgyptJournal Article20200701Karish cheese was manufactured commercially by adding starter cultures and rennet. In this study, three species of <em>Pleurotus</em> mushroom mycelium were examined in making Karish cheese from skim buffalo’s milk. Yield, chemical, sensory and rheological properties of cheese manufactured by homogenized <em>P. ostreatus</em> (HPO), <em>P. florida</em> (HPF) and <em>P. eryngii</em> (HPE) were evaluated. Results showed decrease in the coagulation time by increasing the concentration of homogenized oyster mushroom mycelium. Karish cheese made by HPE resulted in the highest overall yield, followed by HPF, when compared with cheese manufactured by rennet, which had the lowest cheese yield. Chemical analysis illustrated that Karish cheese with homogenized <em>Pleurotus</em> mycelium was nearly of the same constitutional values, in addition to fiber. The rheological characteristics improved significantly in the fresh cheese samples made with HPO, HPF and HPE and during storage. Sensory evaluation showed that Karish cheeses made with HPO, HPF and HPE were more acceptable by the panelists than Karish made by starter or rennet. https://jfds.journals.ekb.eg/article_108831_47f491e58f0630588f8997ebd783a655.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011720200701Effect of Adding Carob Extract to Yogurt19519810883210.21608/jfds.2020.108832ENSahar Abd AllahNasserFaculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, EgyptJournal Article20200705This research aims to study the effect of different concentrations of carob extract to a milk product, which is yogurt, in order to raise the nutritional value and support it with many important minerals needed by the human body. All samples were analyzed chemically, determination of minerals and evaluated for its sensory to find out the effect of adding the extract on it. The carob juice extract was added in concentrations 5%, 10%, and 20%, the results indicate an increase in the ratio of both total solids and carbohydrates and decrease in the percentage of fats with increasing the adding carob juice extract, also the total acidity and pH were decreased in some different concentration over the storage periods . In addition to that some necessary minerals were increased such as iron, zinc, copper and manganese especially iron. The product fortified with carob extract showed very good sensory results in terms of color, taste and general acceptance with the different concentration of carob juice in the different storage periods(1,3 and 7 days).https://jfds.journals.ekb.eg/article_108832_c40aead857cfa7d1e042b4152d7163b5.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011720200701Impact of Etenia 457 and Sativoside on Ice Cream Properties19920210883310.21608/jfds.2020.108833ENM. N. F. HamadDepartment of Dairying, Faculty of Agriculture, Damietta University.0000-0003-4423-0396A. E. A. E. AskarFood Science Department, Faculty of Agriculture, Ain Shams University.Nada B. F. E. ElsabeaDepartment of Dairying, Faculty of Agriculture, Damietta University.Journal Article20200710The main target of this study was preparing Ice cream more suitable for people who need low fat and low lactose in their diet. Four treatments beside control sample were achieved. Control formula of Ice cream mix contained 10% fat, 12% sugar, 11% SNF, 0.5% CMC and 0.5% vanilla. Experimental treatments were processed by using 25, 50, 75, 100 of both ingredients, Etenia 457 as fat replacer as well as Sativoside as sweetener. Ice cream samples were processed by the traditional method; Results showed that no clear variations in the TS%, P% and Ash% or acidity and pH values between control and other treatments. However, there were great differences in fat contents and calories values between control and other treatments. Mixes containing Etenia 457 and Sativoside seemed to be more viscous than control. On the other hand, it could be noticed large variations in the values of melting resistance degrees. Control sample had the best and favorite properties of melting behavior. sensory properties results showed that there were slight differences among all ice cream treatments. The ice cream samples containing fat replacer and sweetener had little lower flavor scores than control treatment. On the other hand, addition of Etenia 457 and Sativoside to ice cream formula caused a slight decrease in body & texture properties of final product also. The melting propertied degrees were varied also. For all total acceptability, all resultant ice cream treatments gained an acceptability and the control have the highest scores followed by other treatments (25, 50, 75, 100%) respectively.https://jfds.journals.ekb.eg/article_108833_8f0efbeeda013072cf6960bee12aecd2.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011720200701Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake20320810883410.21608/jfds.2020.108834ENAya K. AbassFood Industries Dept.Faculty of Agric.Mansoura UniversityMona M. KhalilFood Industries Dept.Faculty of Agric.Mansoura UniversityRania E. EL GammalFood Industries Dept.Faculty of Agric.Mansoura UniversityJournal Article20200715This research aims to study the effect of replacing fat with avocado puree or powder on the sensory, rheological, physical and chemical properties of the cup cake. Results of sensory evaluation of cup cake samples which prepared from avocado puree or powder showed no significant differences at (P<span style="text-decoration: underline;"><</span>0.5) compared to the control sample. The results showed that there no different changes in physical properties of all cup cake samples. The results of the rheological tests (Farinograph and Extensograph) also showed an improvement in the characteristics of the resulting flour, such as the values of dough development, elasticity and energy intensity.In addition to an observed decrease in water absorption and the degree of softening compared to the control sample. Total phenolics, flavonoids and scavenging ability of cup cake samples containing 100% avocado puree or 50% avocado powder recorded high score being (2.177, 0.133 mg/g and 80.2%) or (3.096, 2.667 mg/g and 57%) in compared with control sample (1.536, 4.933 mg/g and 41.9%). Chemical evaluation showed a lower content in fat of cup cake samples and higher protein content compared to the control sample. Therefore, it is advised to add avocado puree or powder to the cup cake to improve its functional and rheological properties.https://jfds.journals.ekb.eg/article_108834_ca8c4f7c7fed76043e7fc7fe671c74a2.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011720200701Properties of Noodles Fortification with Turnip Leave powder20921311175510.21608/jfds.2020.111755ENEman M.HammadFood Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, EgyptEman M.Abo-ZaidFood Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, EgyptJournal Article20200720The chemical composition, cooking quality, color and sensory evaluation of noodles fortification with turnip leaves powder were studied. Noodles were developed by using turnip leaves powder at different level ratio. Tup < sub>2 (Noodles fortification with 2% turnip leaves powder), Tup < sub>4 (Noodles fortification with 4% turnip leaves powder) and Tup < sub>6 (Noodles fortification with 6% turnip leaves powder) for the study. The protein, fiber, ash, Ca, Mg, F, Mn, Na and K content were observed higher for turnip leaves powder, and also a rich source of anti-oxidants. The results of chemical and nutritional quality characteristics of noodles revealed that protein, fiber and ash were higher in noodles fortification with turnip leaves powder compared to control sample. Increment of turnip leaves powder from 2 to 6% increase of cooking loss and decrease cooking time, cooking weight, water absorption and brightness. Sensory scores of noodles were a slightly decreasing with increasing the levels of addition turnip leaves powder. The best scores of sensory evaluation were found in control sample and 2% leaves powder incorporation. The turnip leaves powder can be successfully using in the noodles formula and improving the nutritional quality of noodles.https://jfds.journals.ekb.eg/article_111755_4b5146928c5c42daaa6966ebbf1f24e5.pdf