Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012820210801Nutrition Value, Physiochemical Property and Microbial Evolution of Yoghurt (MAST) in Halabja City, Kurdistan, Iraq17718219735110.21608/jfds.2021.197351ENAwin IbrahimMohammedFood Science & Quality Control Department, Technical College of Applied Science, Sulaimani Polytechnic University, Kurdistan Region, IraqPari Hama MahmudFood Science & Quality Control Department, College of Agricultural Engineering Science, University of Sulaimani Kurdistan Region, IraqDyar Hassan HamaKawaniFood Science & Quality Control Department, College of Agricultural Engineering Science, University of Sulaimani Kurdistan Region, IraqKocher JamalIbrahimFood Science & Quality Control Department, College of Agricultural Engineering Science, University of Sulaimani Kurdistan Region, IraqJournal Article20211002This study was carried out during 2017-2020 in the food science and human nutrition department college of agricultural sciences University of Hlabja, were studied different physiochemical properties of locally yogurt in Halabja city. During the study cow milk was used from different area. Microbial evolution was studied too, this product has an important properties and special aroma and flavour, it is generally conceders as a main meal in breakfast for Iraqi family. This product is deference from area to another according to type of animal, its breed and feeding of animals. Yogurt product were divided in too 10 categories accprding to the different area .There are many factors affecting this product. this study content physical properties including (viscosity, hardness, pH and texture determination). In other hands this study was mentioned to the chemical properties of yogurt including % of (Moisture, ash, fat, protein and water holding capacity). The data was analyzed according to XLSAT test. Microbial evolution was carried out for three types of microorganism which were <em>Streptococcus spp. , Lactobacillus spp, </em>and<em> Yeasts</em> for all categories .In this current study illustrated that among all categories category 8 has a standard properties in flavour, aroma, portion ,total solid , moisture and hardness. In microbial evolution there were not any contamination with these species of bacteria and yeasts.https://jfds.journals.ekb.eg/article_197351_5f7f06d9d2d53b55e28c5fd9b5f6bbac.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012820210801Biological Effects of Prickly Pear Powder and Extract aginst Tartrazine Toxicity on Experimental Rats18318719735610.21608/jfds.2021.197356ENShimaa F.A.EGhozyHome Economics Dept., Faculty of Specific Education, Mansoura University, EgyptJournal Article20211002Effects of prickly pear powder and extract on biological and biochemical changes of toxicated rats by tartrazine were investigated. Thirty male albino rats were used and divided to 5 groups (n=6) each group rats. The rats injected with tartrazine at a dose 300 mg /kg of body weight/day diluted in distilled water. Serum liver functions (GOT GPT and TP), lipid profile (TG, TC, HDL-c, LDL-c, and VIDL-c), kidney functions (creatinine uric acid and urea) and plasma glutathione transferase (GST), superoxide dismutase (SOD) enzymes and malondialdehyde (MDA) were determined. The lowest GOT, GPT liver enzyme, cholesterol triglycerides, LDL-c and VLDL-c uric acid, urea, creatinine and malondialdehyde (MDA) levels of treated group recorded for group fed on mixture 10% & 100 ml prickly pear powder and extract with significant difference and verse versa with HDL-c levels.Data also indicated that addition of prickly pear powder and extract had improved all biochemical tested compared with treated groups for reduction of tartrazine risk with significant difference. As conclusion, addition of mixture 10% & 100 ml prickly pear powder and extract of treated group rats with tartrazine pigment significantly improved all biochemical tested by different rats. Therefore, prickly pear powder and extract could be used in our beverages and daily dishes for reduction of tartrazine risk.https://jfds.journals.ekb.eg/article_197356_99edb131e60a0f3265771be72213e88e.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012820210801Characteristics of children Marshmallow Candy Colored by Natural Anthocyanin Extract from Jamun (Syzygium cumini) during cold Storage18919419736310.21608/jfds.2021.88671.1024ENDalia M.El-MessiryFood Science and Technology Department, Faculty of Home Economics, Al-Azhar UniversitySoad M.El DesokyFood Science and Technology Department, Faculty of Home Economics, Al-Azhar UniversityRabab H.Abd El-RazekFood Science and Technology Department, Faculty of Home Economics, Al-Azhar UniversityJournal Article20211002It is difficult to produce children's marshmallow candy colored with anthocyanin enriched extract (AEE) from jamun (<em>Syzygium cumini</em>) without first researching the product's quality. Different levels of anthocyanin enriched extract (AEE) additionally mixed into the standard marshmallow candy (at 3, 5 and 7g into 100g recipe compared with marshmallow sample coloring by synthetic color (Carmine) at 0.10 g/100g. Characterize of (AEE) were analysis. Water activity, color properties and organoleptic characteristics of the products during storage for 90 days were evaluated. Present study reports (AEE) at 0.6, 0.8 and 1mg/ml was found to exhibit a higher significant DPPH radical scavenging activity (P ≤ 0.05) than that of BHT at concentration 200 and 300 ppm. there were no significant difference (p < 0.05) in (AEE) at pH 5 and incubation period 0, 30, 60, 90 and 120 min at 50°C was 2.65, 3.06, 3.03, 3.18 and 3.16 mg/100 ml. Water activity of marshmallow candy tended to decrease with the addition of (AEE). It caused by the ability of (AEE) to prevent moisture absorption and retention. There were no significant difference in (appearance, odor, taste, texture and overall acceptability) between the control sample and marshmallow samples colored with 3% (AEE). Jamun is a dark purplish fruit and its color undoubtedly contributed to the color of marshmallow by decreasing the L* and b* values and increasing a* value so that Jamun extract can be successfully used to improve properties of children marshmallow candy.https://jfds.journals.ekb.eg/article_197363_3dc19946e9260b69a47ff7d27faa5a32.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012820210801Impact of Enzymatic Aqueous Extraction Mango Seed Oil on Physicochemical Properties and Oxidative Stability19520119736410.21608/jfds.2021.87487.1023ENAbul-Hamd El Sayed MEHANNIFood Sci. Dep. Fac. of Agric. Sohag Univ., Sohag, Egypt.re,0000-0002-0229-6314Journal Article20211002The goal of this research was to attempt to evaluate the enzymatic aqueousextraction (EAE) of Mango seed oil compared with standard hexan method. Physicochemical properties and oxidative stability of extracted oil were investigated. So the solvent is safe and does not offer the danger of a lightning strike, the EAE is preferable to solvent extraction procedures. Viscozyme L, Celluclast 1.5 L, Nutrase 0.8L, and Alcalase 2.4l FG enzymes were assayed. The oil extraction yield was improved by using ternary enzyme mixes, although it was still considerably (p0.05) lower than that achieved with hexane . Furthermore, The most common types of enzymes employed for EAE are cellulases, proteases, and pectinases. In comparison to those extracted with hexane, oils extracted using (65:25:10 % from Alcalase : Neutrase : Viscozyme) showed a larger buildup of induction time, indicating improved oxidative stability. As a result, we may visualize future industrialization of EAE techniques and promote them as clean technology using this method. The quantity and quality of the extracted mango seed oils compared to hexane extraction for the above-said variables have been researched.https://jfds.journals.ekb.eg/article_197364_5217aef53341be21d993abbc2f87da02.pdf