Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365010220190202The Effect of Ginger Powder on Quality Attributes of some Fruit Nectars15213614810.21608/jfds.2019.36148ENA. M.SharafDepartment of Food Industries, Faculty of Agriculture, Damietta UniversityM. D.AyadDepartment of Food Industries, Faculty of Agriculture, Damietta UniversityJournal Article20190123This study aims to investigate the effect of ginger powder (0.1% and 0.3%w/v) on quality attributes of fresh Mango, guava, and orange nectar. The antimicrobial activity, Physico - chemical properties were evaluated for prepared nectar during storage period up to 12 months. The resulted data indicated that, Vitamin C was significantly increase in prepared orange and mango nectar (22.86mg/100ml, 22.14 mg/100ml, respectively). Poly phenols content showed significant increase between the control samples and all prepared nectar. Flavonoids content increased significantly of 0.3% ginger powder in prepared orange, guava, mango nectar, guava (2.9 mgQE/100ml, 2.03 mgQE/100ml, and 2.21mgQE/100 ml, respectively). All herbs positively inhibited the growth of pathogenic microorganisms with specific emphasis for the ginger powder. The findings of the current study recommend possible use of ginger powder up to 0.3% as natural sources of antioxidants and preservatives to extend the nectar shelf life to provide consumers with save healthy fresh nectar. https://jfds.journals.ekb.eg/article_36148_dabb47c7210b056a2f770a5b17e458fc.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365010220190203Antioxidant and Antimicrobial Activities of Rosmarinus officinalis L. Growing Naturally in El-Jabal El-Akhdar Province –Libya and its Effect on Keeping Quality of Cold Serola dumeriri Fillets23303614910.21608/jfds.2019.36149ENA. A.AdrisHigher Institute of Tourism and Hospitality, Sousse,-Libya.A. A. A.SoultanDepartment of Food Science and Technology, faculty of Agriculture, Omar Al-Mukhtar University, Albeida - Libya.A. A.BellailDepartment of Food Science and Technology, faculty of Agriculture, Omar Al-Mukhtar University, Albeida - Libya.Faozia A. A.IbrahimDepartment of Food Science and Technology, faculty of Agriculture, Omar Al-Mukhtar University, Albeida - Libya.Journal Article20190126The phytochemical composition, antibacterial and antioxidant activities of methanolic extract produced from leaves of rosemary (<em>Rosmarinus officinalis</em> L.) which growing naturally in Libya were assessed. Rosemary extract showed superior scavenging activity in both of Diphenyl-1-picrylhydrazyl (DPPH) (259.67 μmol TE/g dw) and azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) (228.04 μmol TE/g dw). Antimicrobial activity of rosemary against 10 food-borne pathogenic bacteria and food spoilage bacteria were determined and expressed as Minimum inhibitory concentrations (MIC) and Minimum bactericidal concentrations (MBC). Rosemary showed considerable antimicrobial activity against different test bacteria. Namely<em> Bacillus cereus</em> and <em>Enterobacter feacalis</em>were found to be highly susceptible (MBC: ˂3.125 mg/ml) whereas <em>Shigella sonnei</em> and <em>Staphylococcus aureus</em> were the most resistant bacteria (MLC: > 25 mg/ml). Results for phytochemical screening of the methanolic extract of rosemary revealed that total content of phenol and total content of flavonoid were 29.23mg gallic acid equivalents/gm on a dry basis and 6.59 mg catechin equivalent/g on a dry basis respectively. Additionally, other components were detected consisted of saponin (35.40 mg/gm), tannins (32mg/gm) and alkaloids (119 mg/gm). Also, rosemary extract (1% aqueous solution) was examined for preservation of <em>Seriola Dumeriri </em>fish fillets. Rosemary extract reduced significantly the total viable, psychrotrophic and coliform counts on fish fillets stored at 2<sup>o</sup>C and extended their shelf life up to 6 days in compared with the untrated samples.https://jfds.journals.ekb.eg/article_36149_215cd945174dd2a4a76752b1a7780716.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365010220190213Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese31353615010.21608/jfds.2019.36150ENF. A.Abed El MalekDairy chemistry and Dairy technology departmentS. A.OsmanAnimal Production Research Institute, Dokki, EgyptN. A.YounisAnimal Production Research Institute, Dokki, EgyptJournal Article20190202Four samples of Feta cheese 5 Kg/each made by substituting buffalo milk fat with palm kernel oil (PKO). The substituting ratios were 25%, 50%, 75% and 100% (PKO) to milk fat (MF). Fat content of the obtained cheese was 40% fat/dry matter. A control batch contained milk fat with the same fat content was prepared. The resultant cheese samples were stored at room temperature for three months. Samples were analyzed monthly during pickling period to investigate the effect of the treatment with (PKO) on cheese yield, gross composition, organoleptic properties and the changes in fatty acids pattern of fat content of the resultant cheese samples. The results showed that substituting of milk fat with different ratios of (PKO) caused a significant increase in moisture content, when compared with the control, while the total solids decreased. Cheese yield of all cheese treatments decreased as pickling period progressed. Moisture content of the cheese decreased, whereas fat, total protein and ash contents increased as pickling period progressed. Cheese flavor was enhanced in cheese containing different ratios of (PKO), while the texture of cheese widely depended on the ratio of (PKO) added. Cheese samples showed a similar color and appearance to the control.The changed occurred in fatty acids pattern of the examined samples showed that the addition of (PKO) as a milk fat substitute at ratios 25%, 50%, 75% and 100%, resulted in an increase in the total medium chain fatty acids of the cheese fat when compared with milk fat. Cheese samples treated with 25% and 50% (PKO) were of the higher score of the acceptability due to the presence of medium chain fatty acids. It could be concluded that the use of (PKO) as buffalo's milk fat substitute succeeded in making Feta cheese of healthy and of acceptance for the consumers.. https://jfds.journals.ekb.eg/article_36150_6aa387ed78b5f46eb259be2f1f000294.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365010220190217Impact of Propylene Glycol on some Nutritional, Chemical and Technological Properties of Dairy Zaraibi Goats37453615210.21608/jfds.2019.36152ENT. H.El-SawahMilk Technology Research Department, Animal Production Research Institute, Dokki, Giza, Egypt.G. E.El-EmamBy–products Utilization Research Department, Animal Production Research Institute, Dokki, Giza, Egypt.A. M.Abdel-GawadSheep and Goats Research Department, Animal Production Research Institute, Dokki, Giza, Egypt.E. I.KhalifaSheep and Goats Research Department, Animal Production Research Institute, Dokki, Giza, Egypt.Journal Article20190209To evaluate the effects of propylene glycol (PG as powder) on some nutrition parameters (digestion coefficient and nutritive values) and some productive parameters (milk yield and composition) and its effects on the quality of milk processing forDomiatti cheese). An experiment was conducted by eighteen lactating Zaraibi goats in 3<sup>rd</sup> lactation season with an average body weight of 36±5.46 Kg and aged 39 months. In this experiment, three treatments were employed as six does in each treatment. The treatments done up to 21 weeks during lactation season and included: (1) control without PG (PG0), (2) 10g PG /doe/day (PG1) and (3) 20 g PG/doe/day. All treated goats were received basal ration contained 50% concentrate feed mixture (CFM) + 50% roughage (as berseem hay and rice straws) through lactation period up to 21 weeks. Apparent digestibility of CP, TDN and DCP was affected (P<0.05) by PG administration. Acetate and propionate were increased by using PG, but level of butyrate has increase significant for PG0. Moreover, the results could be showed that milk yield and milk compositions were affected (P<0.05) by the PG addition compared to control. Also, increasing PG levels from 10 to 20 g /does/day did not have any significant effect on milk yield, milk composition and other nutrition parameters. The cheese sample yield was slightly decreased particularly within PG1 and PG2 compared to PG0 cheese. The total solids and titratable acidity were slightly increased and pH values were slightly decreased by using PG milk. The PG cheese samples had significant (P<0.05) differences in TN/DM%, FA/DM% during the ripening period. The cheese made from PG1 and PG2 had the higher (P<0.05) score points for organoleptic properties than PG0 after continually storage period for 60 days. The results indicate that PG is an appropriate alternative for goats to prevent energy deficiency in the lactation period, while increasing the daily PG dose from 10 to 20 g has no significant but observed beneficial effect.https://jfds.journals.ekb.eg/article_36152_d55577c7c768470c78003623180249f2.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365010220190225Methods For Detecting Butter Adulteration47523615310.21608/jfds.2019.36153ENF. A.Abd El-MalekDairy chemistry department , Animal Production Research Institute, Giza, EgyptJournal Article20190217Twelve samples of butter were purchased from the local markets and compared with control butter sample made in the lab.. The samples were kept under cooling till analysis. The samples were analyzed by gas chromatography for the fatty acids content, and also chemically analyzed for cholesterol levels and fat content. The chromatographic analysis revealed that only three samples were identical to the control sample, while the other samples varied from the control regarding fatty acid composition. The results revealed that five samples showed a marked decrease in the total short chain acids when compared to the control sample. It could also observed that four samples had higher content of lauric acid (C<strong><sub>12</sub></strong>), while three samples possessed high content of palmetic acid (C<strong><sub>16:0</sub></strong>). On the other hand,, two samples were characterized with higher levels of oleic acid (C<strong><sub>18:1</sub></strong> ), and stearic acid (C<strong><sub>18:0</sub></strong> ). These findings show that an adulteration with palm kerenal oil, palim oil and tallow, was done, respectively. The results obtained from chromatographic analysis enabled to detect the adulteration by using the fatty acids ratios between certain fatty acids. The ratio between C<strong><sub>12</sub></strong>/C<strong><sub>10</sub></strong>, C<strong><sub>14</sub></strong>/C<strong><sub>12</sub></strong>, C<strong><sub>18:1</sub></strong>/C<strong><sub>14</sub></strong>, C<strong><sub>18:0</sub></strong>/C<strong><sub>18:2</sub></strong>, C<strong><sub>18:1</sub></strong>/C<strong><sub>18</sub></strong> and the total saturated fatty acids/total unsaturated fatty acids, were used to detect the adulteration. The ratios between C<strong><sub>12</sub></strong>/C<strong><sub>10</sub></strong>, C<strong><sub>18:0</sub></strong>/C<strong><sub>18:2,</sub></strong> C<strong><sub>18:1</sub></strong>/C<strong><sub>18:0, </sub></strong>and total saturated fatty acids /total unsaturated fatty acids were useful in detecting the adulteration of butter fat with vegetable oils or tallow. Cholesterol content of the samples was carried out. The results obtained revealed that the addition of adulterants to the butter decreased the cholesterol level of the adulterated samples when compared to the control sample. The decrease of the cholesterol level seems to be proportional to the adulteration ratios. Also, calculating the cholesterol level of the suspected samples regarding the cholesterol level of the control samples helped to detect the ratios of adulterants in butter samples. Fat content of all samples did not differ.https://jfds.journals.ekb.eg/article_36153_b6c41c33c71e728b94230ecc3b5bab70.pdf