Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201QUALITY ATTRIBUTES OF TOAST BREAD USING BLACK RICE FLOUR41584852610.21608/jfds.2015.48526ENLamiaa M.LotfyHome Economic Departement, Faculty of Specific Education, KafrEl-Sheikh University, EgyptJournal Article20190919In this study wheat flour (WF) was substituted with completed black rice flour (CBRG) and peeled black rice grains (PBRG) with ratio 5, 10, 15 and 20 %. As results, 8 formulas were used to make 8 diets of toast determined the sensory, rheological properties, chemical composition, minerals content were determined. The biological effect on lipid and hematological profile on hypercholesterolemic rats was assayed.
Toast with 15% CBRG was the highest sensory scores in taste, internal colour and over all acceptability scores as (4.41, 4.55 and 4.18), respectively, and was not significantly different (p<0.05) comparing with control toast. The results showed that toast with 20% CBRG contained significantly high content in protein as (11.06). Toast with 20% PBRG had high ash content as (3.22) while, toast with 10% PBRG had high crude fibers content as (5.82).
Farinograph parameter revealed that water absorption of dough decreased to (60.80%) in dough with 10% PBRG. Dough with 10% CBRG was the highest arrival time and development time values as (3.00, 4.00 min), respectively. Dough stability values were found to be high in all toast doughs except for dough with 20% CBRG (12.00 min). Dough with 20% CBRG was the lowest dough weakening value as (10.00 min). Substitution of wheat flour by PBRG induced an increase in resistance to extension to (520 B.U.). Dough with 20% PBRG (85 mm) was the lowest extensibility value (85 mm). The highest proportional number (5.53 P.N.) was found to be in dough with 20% PBRG with being dough with 20% CBRG the lowest energy (47 cm<sup>2</sup>).
Concerning Protein efficiency ratio (FER), rats fed on toast with 20% CBRG was the highest FER at all rat groups (5.05) and protein intake value was not differing significantly between rats group fed on toast with 15, 10% CBRG, 15% PBRG, 20% CBRG and negative control (-). Greater values of HDL-C were observed in rats fed on 20% CBRG (53.48 mg/dl). Positive control (+) group was the highest TC, TG, LDL-C and VLDL-C as 161.03, 125.17, 109.52 and 25.03 mg/dl, respectively, that’s indicated to feeding rats on toast with CBRG and PBRG was significantly (p<0.05) improved lipid parameters as compared with positive control group.
Feeding rats on toast with 20% CBRG introduced the highest Hb value as (14.80 g/dl) as feeding rats on toast with 10% PBRG recorded a marked hematological effect on WBCs count as 4.90 comparing with 3.42 in rats fed on toast with 10% CBRG. This study has demonstrated that addition of completed black rice grains CBRG and peeled black rice grains PBRG were considered as a good functional ingredient for adding value of food product, more important, may contribute to health benefits where lipid and hematological parameters were significantly (p<0.05) improved in rats fed on toast with ratios of CBRG and PBRG.https://jfds.journals.ekb.eg/article_48526_d8b68c08ec422cb2b736a9b432ce8aff.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT59694852810.21608/jfds.2015.48528ENM. M.El-AbdDairy Dept faculty of agric, Cairo universityWafaa B.ElsabieDairy Chemistry Dept, Animal Prod. Res. Inst. ARCE. M.HamadDairy Dept faculty of agric, Cairo universityHagar F.SaadDairy Chemistry Dept, Animal Prod. Res. Inst. ARCJournal Article20190919This study was performed to characterize the ability of active Bifidobacteria strains and Avocado to produce conjugated linoleic acid (CLA).Using Bifidobacteria such as B. breve, B. bifidum and B. lactis showed an increase in CLA that convert linoleic acid (LA) to conjugated linoleic acid (CLA).
In first part set yogurt was manufactured using buffalo milk 6% fat, with adding B.breve, B.bifidum and B.lactis. Each of the prepared yoghurt assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1˚C for 14 days.
Results indicated that using probiotic bacteria (B.breve, B. bifidum and B. lactis) was effective in producing conjugated linoleic acid (CLA) in yoghurt treatments during fermentation as compared with the control yoghurt. Contents of probiotic bacteria (<em>B.breve, B. bifidum and B. lactis</em>) were decreased in yoghurt treatments during storage, Firmness, Synersiss and pH values were also decreased while T.S, Fat and acidity increased.
In second part stirred yoghurt was made using the same Bifidobacteria species and 10% or 15% avocado fruit. Each of the prepared yoghurt was assessed for chemical, microbiological and organoleptic properties when fresh and during refrigerated storage at 6± 1˚C for 14 days.
Obtained results indicated that adding avocado fruit to probiotic yoghurt highly increased CLA content in all yoghurt treatments tell the end of storage period. Also Bifidobacteria counts gradually increased during storage period.https://jfds.journals.ekb.eg/article_48528_b360e53a518cd5b33be7c2d1c1fe7247.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201EXAMINATION OF MORPHOLOGY AND SURFACE STRUCTURE OF COCCI LACTIC ACID BACTERIA BY SCANNING ELECTRON MICROSCOPE AND IMAGE ANALYSIS.71854853010.21608/jfds.2015.48530ENAshwak A.HassanDairy science department ,Faculty of agriculture,Cairo university ,Hoda M.ElzeiniDairy science department ,Faculty of agriculture,Cairo universityN. F.NasrDepartment of Agricultral microbiology ,Faculty of agriculture,Cairo universityAwad A.AwadDairy science department ,Faculty of agriculture,Cairo universityJournal Article20190919Lactic acid bacteria (LAB) widely distributed in nature and play an important role in much food fermentation. Bacteria cell morphology is useful and valuable characteristics used in the classification and identification of bacteria. Therefore, cell morphological shape and size of six strains of cocci LAB were studied in broth and milk media using scanning electron microscope (SEM) and image analysis technique. Results indicated that, <em>Pediococcus acidilactica</em> was the smallest strain in size and <em>Streptococcus thermophilus</em> was smaller than <em>Enterococcus </em>and <em>lactococcus </em>strains. Except <em>Pediococcus acidilactica</em>, cells of other strains were generally smaller in size when grown in milk media than in broth media. Cells of cocci LAB were not perfect spherical cells. In conclusion, cell shape and size parameters can be used for identification and classification of cocci LAB with determination of define standard conditions for growth. https://jfds.journals.ekb.eg/article_48530_8802b0f7af3437c297aa03406583035f.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201EFFECT OF FAST FOOD CONSUMPTION ON NUTRITIONAL AND HEALTHY STATUS IN PRIMARY SCHOOL FEMALE-CHILDREN871004853310.21608/jfds.2015.48533ENM. A.Abd El-GhanyHome Economics Dept., Faculty of Specific Education, Mansoura University.F. M.El-zamzamyHome Economics Dept., Faculty of Specific Education, Mansoura University.Nagwa A.AliHome Economics Dept., Faculty of Specific Education, Mansoura University.Journal Article20190919This study aimed to investigate the effect of fast food consumption on the nutritional and healthy status ofprimary school female-children. The study was conducted on 57 of the female primary school children age ranged from 6 to 12 years, were classified into three groups,( 19 female each group) as follows the first group, which Low fast food intake and second group which Moderate fast food intake the third group, which High fast food intake The Information about food items was obtained by using food frequency method , 24 hour recall and calculate the average intake of food the anthropometric measurements were calculated by (Length, Weight, BMI, and Head, Chest, waist circumference) to assess nutritional status, as well as blood tests (hemoglobin level, calcium and some liver function and kidney) to assess the health status Results revealed that Food intake analysis of high fast foods intake of female children, groups recorded high content of cholesterol, fats, carbohydrates and sodium however it contained low content of most of vitamins and minerals the chocolate biscuits were the most preferred high sugar fast food group , followed by ice cream; however karate was the most preferred kinds of low sugar fast food group, followed by potatoes chips in each study groups It also resulted in the results of study to analysis the blood that there is significant decrease in the level of hemoglobin and calcium at p <0.05 for each study groups and also significant decrease in level of liver function. and creatinine at p <0.05 in the second group, which Moderate fast food intake
It can be recommended that the need to limit the consumption of fast foods to female primary school children because of its negative effects on the nutritional and health statushttps://jfds.journals.ekb.eg/article_48533_358bd6ddcc45345186cd60d220eb56ac.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS1011174853410.21608/jfds.2015.48534ENM. T.ShalabyFood Industries Dept., Fac. Agric., Mansoura Univ., EgyptA. M.HassnFood Industries Dept., Fac. Agric., Mansoura Univ., EgyptN. A.El-BoraeyFood Industries Dept., Fac. Agric., Mansoura Univ., EgyptMona M.El-ShahatFood Industries Dept., Fac. Agric., Mansoura Univ., Egypt.Journal Article20190919 This research addresses the consumer driven need for the development of a healthy substitute to the traditional popular sausage which contains very high levels of saturated fat. Organoleptic evaluation of twelve formulas of like-sausages produced from oyster mushroom as main ingredient where six of them had different levels of texture soy protein (TSP) and other six had different levels of peas. Then<strong>,</strong> the quality attributes such as, chemical composition, physicochemical properties, physical properties, texture profile analysis and nutritional characteristics were evaluated. Obtained results showed that most values of organoleptic evaluation of the mushroom-pea formulas were higher than the corresponding values recorded for TSP. Using both TSP and peas conduce increased protein content in like-sausage formulas. The TVN and TBA for all like-sausage formulas were within the Egyptian standard requirements. By increasing the levels of TSP or peas the water holding capacity and cooking yield significantly increased. Texture properties of like-sausage are affected by levels of TSP and peas. Data proved that increasing the levels of TSP or peas in like-sausage led to increase the total energy and decrement GDR of protein and GDR of energy. The results indicated that mushroom, TSP and peas can be utilized in production sausage alternative of the traditional sausage.https://jfds.journals.ekb.eg/article_48534_a6298888eda1f1b4719322f63f21aaf0.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME MEDICINAL PLANTS1191364853710.21608/jfds.2015.48537ENMona M.KhalilFood industries Dept., Fac. Of Agric., Mansoura Univ. EgyptM. A.AbourayaFood industries Dept., Fac. Of Agric., Mansoura Univ. EgyptFaten Y.IbrahimFood industries Dept., Fac. Of Agric., Mansoura Univ. EgyptE. AbdELrasoolFood Technol. Res. Inst., Agric. Res. Center, Giza, EgyptEntesar E.AbdElallFood Technol. Res. Inst., Agric. Res. Center, Giza, EgyptJournal Article20190919This study indicate the importance of some wild medicinal plants such as milk thistle seed and chicory seed. Therefore , chemical characteristies such as crude protein, ether extract, crude fiber, amino acids, fatty acids, vitamin C and minerals contents were determined.
Also ,the antioxidative properties such as phenolic compounds and flavonoid compounds and scavenging activity on DPPH free radicals were also determined. Moreover ,the possibility to use these seeds in biscuit production, where the utilization of milk thistle seed flour and chicory seed flour as replacers of wheat flour at different levels (5, 10, and 15%) to prepare biscuits rich in protein and minerals, as well as organoleptic evaluation of prepared biscuits and firmness values were also investigated.
Results indicated that milk thistle seed and chicory seed have high amount of protein, ether extract, crude fiber, minerals content, vitamin C, flavonoids, and phenolic compounds (antioxidants) which, could be used as alternative natural source for synthetic antioxidants in industry.. The major unsaturated fatty acids in milk thistle seed and chicory seed oil are oleic and linoleic. The essential and nonessential amino acids are more abundant in milk thistle seed and chicory seed protein.
Sensory evaluation of the obtained products indicated that successful replacement was 10% of both seeds . So , it could be recommended to use the investigated plant seeds in biscuit production for its nutritional concept and antioxidative effects.
For these reasons, we must take in consideration to cultivate these plants on a large scale to take their advantages of their therapeutic and nutritional .https://jfds.journals.ekb.eg/article_48537_9f110012fb42d6bec9c9eda10d07a04d.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201THE USE OF ANTIFUNGAL ACTIVITY OF Lactobacillus plantarum DSMZ20191 IN BIOPRESERVATION OF DIETS USED FOR FEEDING OF THE NILE TILAPIA(Oreochroms niloticus) FINGERLINGS1371464853910.21608/jfds.2015.48539ENSalha G.DesoukyFaculty of Science, Department of Botany and Microbiology, Suez Univ, Egypt.Journal Article20190919 This study was designed to examine the antifungal activity of <em>Lactobacillu</em>s <em>Plantarum</em> DSMZ 20191 on a variety of molds which normally contaminated the fish diet and my cause it`s deterioration and also affect it's shelf life. We used different concentration of the antifungal metabolites (1,2,3,4 and 5 ml/100g of the fish diets) to demonstrate it`s role in inhibition of fungal growth during storage of fish diets. According to our study<em> Lb. plantarum</em> DSMZ 20191exhibit high activity against <em>Aspergillus sp</em>. which contaminated animal fish diet especially at concentration of 5%, while in plant diet the antifungal activity against <em>Aspergillus sp., Fusarium sp. and Penicillum sp</em>.was lower. Finally the activity against <em>Aspergillus sp</em>. and <em>Fusarium sp</em>.in mixed fish diet was moderate.In conclusion LAB can be used in biopreservation due to their antifungal activity against a variety of molds which contaminate different food and feed and can cause serious deterioration and this can eliminate the use of chemical preservatives.https://jfds.journals.ekb.eg/article_48539_a4f3ecc315bda1f3ac590b6012462565.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201EFFECT OF Lactobacillus acidophilus 1 M METABOLITES ON MICROBIAL AND BIOCHEMICAL QUALITY CRITERIA OF FROZEN BASA FISH (Pangasius bocourti) FILLETS1471584854110.21608/jfds.2015.48541ENSalha G.DesoukyFaculty of Science, Department of Botany and Microbiology, Suez Univ., Egypt.S. M.IbrahimFish Processing Technology Lab., National Institute of Oceanography and Fisheries, Egypt.Journal Article20190919The present work was planned to investigate the effect of different <em>Lactobacillus </em><em>acidophilus</em>filtrate levels on microbial and biochemical quality criteria of imported basa fish (<em>Pangasius bocourti</em>) fillets and heavy metals concentrations i.e. lead (Pb), cadmium (Cd), copper (Cu), zinc (Zn) and iron (Fe). Fish fillets were immersed in cold distilled water containing (v\v) 1%, 1.5% and 2% metabolites for 2 min. Each treatment was packed in polyethylene bags, put in foam dishes and all treatments were stored at -18°C for 30 days. Results showed that frozen contained low residue levels of cadmium (Cd 0.06), copper (Cu 0.42), zinc (Zn 3.0) and iron (Fe 4.98) but lead not detected. Also, basa fillets contained (on wet weight basis) high moisture (81.76 %) and low protein (11.24%), high lipid (4.99%) and ash (1.88%) contents. During frozen storage, <em>Lb. </em><em>acidophilus</em>filtrate levels decreased total plate count (TPC), psychrophilic, proteolytic and lipolytic bacteria in all treatments compared to control samples. Besides, the highest reduction rate in total volatile bases nitrogen (TVB) ranged 27.50–38.70 % in treatment 1% metabolites extract than other ones in particularly control samples under the same conditions. In case of trimethylamin (TMA), it was 29.73% in treatment 2% at first day and 33.33% in treatment 1.5% after 15 days storage. The high reduction rate in thiobarbituric acid (TBA) was 28.42% in treatment 2% at first day while it was 29.30% in treatment 1.5% after 15 days storage. In conclusion, the concentrations of Pb, Cd, Cu, Zn and Fe were lower than the maximum permissible limit and hence safe for human consumption. Bio-preserved techniques of fish fillets using <em>Lb. </em><em>acidophilus</em> are controlled the change rate of bacterial and chemical quality aspects.https://jfds.journals.ekb.eg/article_48541_4c3c7f458357d89374e25bec83d9b90c.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506220150201EFFECT OF ACETIC ACID AND COOKING PROCESS ON CHEMICAL COMPOSITION AND METAL CONTENTS OF POLLUTED GREY MULLET (Mugil cephalus) FISH1591754854210.21608/jfds.2015.48542ENM. B.AttaFood Science and Technology Department, Faculty of Agriculture, Tanta UniversityM . A.SalemFood Science and Technology Department, Faculty of Agriculture, Tanta UniversityM. E.ElsayedFood Science and Technology Department, Faculty of Agriculture, Tanta UniversityM. R.BadrFood Science and Technology Department, Faculty of Agriculture, Tanta UniversityJournal Article20190919 Effect of acetic acid and cooking process on chemical composition and mineral contents of polluted grey Mullet (<em>Mugil cephalus</em> <em>L</em>.) fish with heavy metals were studied. The fish was immerged in different concentration of acetic acid (1.0%, 3.0% and 5.0%) for different period (1 and 3 min) prior cooking. The results revealed that immerging fish in acetic acid before cooking led to reduce mineral contents including Cd and Pb concentrations in the raw fish fillet. As the concentration of acid increases and extends the immerging period, reduction of metals loads increases. Most of cooking process decreased the moisture and increase protein contents of fish fillet. Also, lipid was dramatically declined by grilling or roasting, while it augment by frying. The best methods for cooking polluted grey Mullet fish is immerging fish in 1.0% acetic acid for 1 minute followed by roasting.https://jfds.journals.ekb.eg/article_48542_3986987750cc6bed1359d36b9c7931c4.pdf