Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011920200901Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product24124611736110.21608/jfds.2020.117361ENH. FerweezFood Sci. and Techno. Dept., Fac. Agric. New Valley University, EgyptS. I. ElsyaidFood Sci. Dept., Fac. Agric. Assuit University, Egypt.H. A. Abd ElaalFood Sci. and Techno. Dept., Fac. Agric. Minia University, EgyptYassmin M. S.SalhFood Sci. and Techno. Dept., Fac. Agric. New Valley University, EgyptJournal Article20200901This work was carried out on date palm (<em>Phoenix dactylifera</em> L.) fruits; Saidy date (semi-dry variety) at tamer stage. Low quality dates samples were obtained from the date packing factories as by-product and compared with market dates used inside the factories, El-Kharga oasis, New Valley Governorate and collected during 2018 season. To improve the economic value of low quality dates and added value increase of low quality dates using it as a source for date syrup (dibs) production. Because of the limited research information are hoped to help in increase of dibs production. The collected data pointed out that there were a significant differences in physical properties of dibs, i.e., dibs extraction% (DE%), color (ICUMSA unit) and density (gm./cm3) except pH value, chemical composition, i.e. total sugars%, reducing sugars%, non-reducing sugars%, glucose%(Glu%), fructose%( Fru%) and Glu/Fru, hydroxyl methyl furfural (HMF),dietary fibers%, ash%, total protein, mineral composition, i.e. Ca, K, Na, Mg, P and Fe (mg/100 g on DWB) and sensory evaluation, i.e. taste , of dibs manufactured from market and low quality dates. It was evident from the above-mentioned data that components of dibs of low quality dates are nearly agreed with those in dibs of market dates. Therefore, this may be from the points which pay to use of low quality dates for dibs production and use it as source for dibs production.https://jfds.journals.ekb.eg/article_117361_3eca4fddb40df74aafb405bd9782e3ca.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011920200901Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips24725011836110.21608/jfds.2020.118361ENShokhan H.HamarashidDepartment of Food Science and Quality Control, College of Agricultural Engineering Science, University of Sulaimani, Sulaimanyah, Kurdistan Region, IraqJournal Article20200905The effect of adding different proportions of rice flour, including 10%, 20%, 30%, and 50% to the batter formulations, on the properties of the high-fat potato chips were evaluated. Batter layer absorption, moisture content, oil content, and sensory evaluation including appearance, porosity, texture, color, and oily mouthfeel of potato strips were determined. A batter formulation without the addition of rice flour was used as a control. Rice flour-based dough did not have significant impacts (p <0.05) on dough absorption. On the other hand, RFBB3, which was the batter based on rice flour (30%), had the lowest oil absorption compared to other samples, but not significantly different (p <0.05). Meanwhile, the same sample had the highest and significantly different moisture content (p <0.05). In general, the addition of rice flour by the different rates provided a reduced oil absorption compared to the control, but no significant differences (p <0.05). The best result was obtained for the rice flour-based dough (30%) because it had the lowest absorbed oil content and the highest moisture content compared to the other samples. In addition, the addition of that rate of rice flour is the most accepted by the consumer in a significant way.https://jfds.journals.ekb.eg/article_118361_dfb74769f7163132d186c11abe894ec3.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011920200901The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron25125711836410.21608/jfds.2020.118364ENNagwa H. I.Abou-SolimanAnimal Breeding Department, Animal and Poultry Production Division, Desert Research Centre, Matariya, Cairo, Egypt.Journal Article20200907Lipid oxidation is one of the key determinants of the quality of iron-fortified dairy products. In this study, using starter cultures possessing a high ability to release metal-binding peptides during fermentation and storage was proposed to address the quality problems related to fortification of fermented milk with iron. For this purpose, a combination of commercial yogurt starter (CS) with <em>Lactobacillus plantarum</em> B-4496 (LP) or <em>Lactobacillus paracasei </em>subsp < em>. paracasei B-4560(LPC)wasused to ferment camel milk, which was fortified with ferrous sulphate at a level of 40 mg iron/kg milk. Fermented milk was stored at 4±1°C for 14 days. Proteolysis degree and thiobarbituric acid (TBA) value were evaluated for all treatments, while iron chelating activity (ICA) and fatty acids composition were determined for the iron-free treatments. The results revealed that starter culture combinations had a significant influence (p˂0.05) on all studied parameters. Samples containing CS-LPC showed the highest proteolysis degree, ICA and TBA values as compared to CS or CS-LP samples. The presence of iron significantly increased TBA value of fermented milk. Proteolysis degree, ICA and TBA values increased significantly in all treatments with increasing storage time except for the TBA values of iron-free samples and iron-fortified samples containing CS that remained stable during storage. Differences in fatty acids composition were observed among fermented milks and ranged from little to remarkable. The high ICA, particularly in CS-LPC treatment did not prevent the development of lipid oxidation during storage. This study suggests that the ability to chelate iron in fermented milk is likely to be less important than the effect related to the fatty acids composition. Therefore, evaluating the ability of starter cultures to alter the fatty acids composition of dairy products is critical to determine their suitability for use in iron-fortified milks.https://jfds.journals.ekb.eg/article_118364_f193f6cb563f4add81fcf2d77d2651ab.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011920200901Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk25926411836610.21608/jfds.2020.118366ENE. H.AtwaaFood Science department, Faculty of Agriculture, Zagazig University, EgyptM. A. A. HassanFood Science department, Faculty of Agriculture, Ain shams University, EgyptMahytab F.RamadanFood Science department, Faculty of Agriculture, Zagazig University, EgyptJournal Article20200909The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated. Stirred yoghurt was made from camel milk served as a control, and the other treatments were made from camel milk after replacing 10, 20, 30 and 40% of it by Oat milk. Resultant stirred yoghurt of other treatments were analyzed after1, 5 and 10 day of storage at 4 ± 1˚C for physicochemical, microbiological, antioxidant and sensory properties Results revealed that partial replacement of camel's milk with Oat milk were more effective in increasing the total solids, protein, ash, total carbohydrates, acidity and total volatile fatty acid (TVFA), viscosity, phenolic content and antioxidant activity and these increments were proportional to the replacement ratio. Partial replacement of camel's milk with Oat milk enhanced the viability of <em>Streptococcus thermophiles, Lactobacillus acidophilus</em> and <em>Bifidobacterium bifidum</em> and this enhancement was proportional to the replacement ratio . Probiotic camel milk stirred yoghurt containing 40 % Oat milk had the highest scores for sensory properties compared to other probiotic camel milk stirred yoghurt treatments .Thus, The study concluded that camel milk could be replaced with Oat milk until 40 % as a source of bioactive components and dietary fiber in manufacture of probiotic camel stirred milk yoghurt, this replacement up to 40% improved the physicochemical, rheological, microbiological antioxidant and sensory properties of resultant yoghurt.https://jfds.journals.ekb.eg/article_118366_878b34ee71eed617e9174547e9d7d90b.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011920200901Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts.26526911836710.21608/jfds.2020.118367ENA. A. El-RefaiFood Industries Dept., Fac. of Agric., Mansoura Univ., Egypt.A. M. SharafFood Industries Dept., Fac. of Agric., Damietta University, Egypt.N. A. E. AzzazAgricultural Chemistry Dept., Fac. of Agric., Damietta University, Egypt.M. M. El-DengawyFood Industries Dept., Fac. of Agric., Damietta University, Egypt.Journal Article20200912Recently, there is an increasing attention in finding antioxidant phytochemicals natural to avoid the effects of synthetic antioxidants and antimicrobialcompounds. In this study, two herbs namely clove buds (<em>Syzygium aromaticum</em>) and thyme leaves (<em>Tymus vulgaris</em>), were used to extract the bioactive compounds. The chemical composition of clove buds and thyme leaves was determined. Ethanolic and aqueous extractions were carried out to obtain biological active compounds. Ethanolic clove-powdered buds extracts had the highest total phenolic compounds (TPC) (372.21 mg GAE/g extract) while, essential oil extract of thyme-powdered leaves was (158.83 mg GAE/g extract). Total flavonoids compounds (TFC) of ethanolic clove-powdered buds extract was (177.15 mg QE/g extract) but aqueous extract of thyme-whole leaves was (126.50 mg QE/g extract). The reducing power of thyme-powdered leaves was (1.022) comparable with vitamin C (8.911) meanwhile, clove- powdered buds extract was (1.031). Free radical scavenging capacity of clove-whole buds was (IC<br /> <sub>50</sub><br /> ; 2.75 µg/mL) and thyme-whole leaves extracts had (IC<br /> <sub>50</sub><br /> ; 2.86 µg/mL) comparable with ascorbic acid (IC<br /> <sub>50</sub><br /> ; 6.75 µg/mL). The antibacterial of all used herbs extracts against <em>Escherichia coli,</em> <em>bacillus cereus</em> and <em>Staphylococcus aureus</em>. Were studied. On <em>Escherichia coli,</em> thyme-powdered leaves essential oil had (19.75mm inhibition zone) while, clove-whole buds ethanolic extract was (14.5 mm inhibition zone). Thyme-whole leaves essential oil was (24.5 mm inhibition zone) against <em>Staphylococcus aureus</em>, but clove-whole buds essential oil extract was (12.25 mm inhibition zone). Aqueous extract obtained from thyme-powdered leaves was (14.5mm inhibition zone) While, clove-powdered buds ethanolic extract was (13.5 mm inhibition zone) against <em>bacillus cereus</em>.https://jfds.journals.ekb.eg/article_118367_89e12a6b145e61055291d02f404a53bb.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011920200901Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber27127611836810.21608/jfds.2020.118368ENE. AtwaaFood Science department, Faculty of Agriculture, Zagazig University, EgyptEman T.Abou Sayed-AhmedFood Science department, Faculty of Agriculture, Zagazig University, EgyptM. A. A. HassanFood Science department, Faculty of Agriculture, Ain shams University, EgyptJournal Article20200915Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp powder were investigated. Mango pulp powder was added at ratios of 1, 2 and 3 %. Yoghurt treatments were analyzed when fresh and after 5, 10 and 15 days of storage at 5 ± 1˚C. Fortification of low fat yoghurt with mango pulp powder increased the total solids, protein, ash, pH, dietary fiber, viscosity, phenolic contents and antioxidant activity. Increments were proportional to the mango pulp powder fortification concentration. On the other hand, the acidity and synersis decreased with the increase of the added mango pulp fiber. Fortification of low fat yoghurt with mango pulp powder improved the viability of <em>Streptococcus thermophiles, Lactobacillus acidophilus </em>and <em>Bifidobacterium bifidum</em> and this improvement was proportional to the concentration of mango pulp powder. Low fat yoghurt made with added of 3% of mango pulp powder achieved the highest scores for sensory properties, compared to other treatments. It could be concluded that mango pulp powder can be used at a rate of 3% as a source of bioactive components and dietary fiber in making of low fat yoghurt, which enhanced its physicochemical, microbiological, antioxidant and sensory properties.https://jfds.journals.ekb.eg/article_118368_719646e1741e9534fa51ac499acbcdf0.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365011920200901Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro.27728311837110.21608/jfds.2020.118371ENA. G. DarwishDepartment of Biochemistry, Faculty of Agriculture, Minia University, Minia 61519, Egypt.H. I. MahmoudDepartment of Biochemistry, Faculty of Agriculture, Minia University, Minia 61519, Egypt.Inas H.RefaatDepartment of Zoology and Entomology, Faculty of Science, Minia University, Minia 61519, Egypt.Journal Article20200918This study aimed to observe antidiabetic and antioxidant activities of <em>Physalis peruviana</em> L. (Solanaceae) fruit juice and pomace in streptozotocin (STZ)-induced diabetic rats. <em>Physalis peruviana</em> L is well- known as a goldenberry or harankash in Egypt, is used to administer diabetes and its problems. Diabetes was induced using STZ (65 mg/kg, b.w). Four days after STZ induction, diabetic rats received daily 5.0 mL/kg/ body weight of <em>P. Peruviana</em> crude fruit juice and <em>P. Peruviana</em> fruit pomace at 10% level mixed with the diet for 35 days. Metformin (0.5 mg/kg, orally) as a reference. The serum urea and creatinine were measured. In addition to CAT, SOD enzymes, and thiobarbituric acid reactive substances (TBARS) were evaluated in pancreas tissue. <em>P. peruviana</em> fruit juice and pomace significantly (P < 0.05) normalized levels of glucose in blood compared to STZ control group. Serum biochemical parameters including lipid profile and antioxidant status were significantly (P < 0.05) restored toward normal levels in <em>P. peruviana</em> fruit juice and pomace -treated rats as compared to STZ control animals. The protective effect was further confirmed by histological improvements in pancreatic cells of the treated diabetic rats. Encouraging nature medication of hyperglycemia and diabetic complications by <em>Physalis peruviana</em> L. fruit juice and pomace.https://jfds.journals.ekb.eg/article_118371_568365dcd9f411862a64a69b786dc582.pdf