Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365051020141001EFFECT OF GUAVA LEAVES ( Psidium Guajava L.) AS A SOURCE OF ANTIOXIDANTS ON HEPATOTOXIC RATS6796885319410.21608/jfds.2014.53194ENAfaf H. B.AmerFood Science Dept., Faculty of Family Sciences, Taibah University, KSA.Journal Article20191013
The present work was designed to identify the total flavonoids content and the individual fractions. Also, to investigate the effect of different levels of <em>Psidium Guajava L</em>., leaves (P.G.L., L.) on daily food intake, body weight gain and liver weight to body weight ratio in hepatotoxic rats. Serum lipid profile and liver function were also studied. Thirty male albino rats (Sprago Dawley Strain) were divided into two main groups. The first main group (n=6) was fed on basal diet (B.D.) and used as a control negative group. The second main group (24 rats) was subcutaneous injected with CCL<sub>4</sub> in Paraffin oil (50% v/v 2 ml/kg bwt) twice a week for two weeks, to induce chronic damage in the liver. Then divided into four subgroups as the following: Group 1 received B.D. only as a positive control group. Groups 2, 3and 4 received B.D. containing different levels (3, 6 and 9%) P.G.L., leaves, respectively. Hepatotoxic rats which fed on B.D. supplemented with (9%) P.G.L.L. resulted the best improvement of nutritional value in addition to the percent of liver weight/body weight. The mean value of serum cholesterol, triglycerides, low density lipoprotein cholesterol (LDL-c), very low-density lipoprotein (VLDL-c), aspartate amino transferase (AST) and alanine amino transferase (ALT) decreased in groups treated with (3%, 6% and 9%) P.G.L., L. as compared to the positive control group, while high-density lipoprotein cholesterol (HDL-c) increased. The conclusion reached was that inclusion of P.G.L., L in some stable food as bakery may help to improve liver function in hepatotoxic disease. The antioxidant power content of <em>Psidium Guajava L</em>., Leaves is the bases for contribution of these actions.https://jfds.journals.ekb.eg/article_53194_b71b0a8c5675766868fbfa33787ea1a7.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365051020141001STUDY ON THE EFFECT OF DIFFERENT PROTEIN SOURCES ON SKELETAL MUSCLES OF MALE ALBINO RATS6897005319610.21608/jfds.2014.53196ENSafaa A.SalemFood Evalution and food Science, National Organization for Drug Control and Research (NODCAR)Anaam K.AhmedFood Evalution and food Science, National Organization for Drug Control and Research (NODCAR)Journal Article20191013The aim of this study was to investigate the effect of supplementation with different sources of protein; casein, soy protein concentrate(SPC) and chickpea protein concentrate(CPC) on whole body, skeletal muscle mass and composition in male albino rats after resistance exercise training. Three groups of male albino rats were fed on basal diet contains each of one of the three above protein sources(25%) in addition to glucose (20%) all rats swam for 60min / d for 30 days. Changes in body weight and serum biochemical analyses including glucose, protein, albumin and globulin were determined at each time interval 10,20 and 30 days during the experimental period. At the end of experiment muscle mass and composition including protein and glycogen were determined.
The results showed that the highest body weight gain was found in casein group followed by SPC group then CPC group , serum biochemical parameters showed non significant changes in glucose among all groups, also non significant changes in serum protein and globulin were found in between the vegetable protein sources SPC and CPC groups which showed significant increase in both parameters compared to casein group. The highest value of the relative muscles weight was found in casein group followed by SPC group then CPC group, the same trend was found in the content of muscle protein, on the other hand, depletion of glycogen was at the highest value in SPC group followed by CPC group while casein comment at the least value. In conclusion we can say that the three protein sources can be used in production of supplemented diet for athletes to prevent deficiencies, increase physical strength and enhancing performance, casein as animal protein was effective followed by soy protein concentration then chickpea concentrate, vegetable sources of protein was more effective in depletion of glycogen in muscles than casein. https://jfds.journals.ekb.eg/article_53196_79c159cc1c63f5693915b16c5aadc9f3.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365051020141001EFFECT OF SOME HEAT TREATMENTS ON CHEMICAL COMPOSITION AND OIL CHARACTERISTICS OF SESAME SEEDS (Sesamum indicum L.)7017165320410.21608/jfds.2014.53204ENA. M.Abo KhashabaOil and Fat Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.Omayma E.ShaltoutFood Science Department, Faculty of Agriculture Saba Basha, Alex. University, Alexandria, Egypt.Entisar A.El-DifrawyFood Science Department, Faculty of Agriculture Saba Basha, Alex. University, Alexandria, Egypt.A. M.Abou El-yazeedFood Science Department, Faculty of Agriculture Saba Basha, Alex. University, Alexandria, Egypt.M. E. I.El- SoradyOil and Fat Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.Journal Article20191013Proximate chemical compositions of black and white sesame seeds (<em>Sesamum indicum</em> L.) were determined. The chemical properties after heat treatment of white seeds at 60 & 80ºC for (10 & 15 min) as compared to their raw counterparts were determined. Bioactive components of sesame oils, namely, lignans, tocopherols and total phenols were determined in raw black and white seeds then determined in white seeds after heating. Results indicated that the black and white sesame seeds contained high proportions of oil (52.82 and 56.24 %) and protein (20.14 and 20.91%), respectively. Sesame seeds were found to be good sources of minerals, where calcium exhibited the highest value among the other determined minerals in black seeds (0.97%) and (1.08%) in white seeds. Both Iron and Zinc were present in almost equal amounts in both seeds (372 & 230.6 mg/ kg) in white seeds and (340 & 289.4 mg/ kg) in black seeds, respectively. Palmitic and linoleic acids were the predominate fatty acids in sesame oil as measured by GC. After heating, the saturated fatty acids were increased while the unsaturated fatty acids were decreased. Lecithin and carob seeds powder were added to white tehina at different levels to delay the separation process of oil that might take place in tehina paste. Results showed that by adding carob seeds powder at (15 & 20%) significantly delayed separation time up to 45 & 60 days, respectively.https://jfds.journals.ekb.eg/article_53204_2bf9f9b6fa69bede02e8bf5eb9bb0e68.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365051020141001THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE7177235320710.21608/jfds.2014.53207ENA. M. M.MetwallyDairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, EgyptSanna M.BadranDairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, EgyptE. A.EmaraDairy Technology Department, Animals Production Research Institute, Agriculture research center, EgyptHend H. E.AliDairy Technology Department, Animals Production Research Institute, Agriculture research center, EgyptJournal Article20191013To overcome the problem of the delayed ripening of ripened cheeses made with Transglutaminase enzyme, a number of starters were selected for their proteolysis activity. Ras cheese slurry was made using the selected cultures, incubated at 30C for 30 days and was chemically and organoleptically tested.Two cultures combinations resulted of good quality slurry.<em>L. Helveticus </em>and<em> L. Lactis, and L. helveticus, L. lactis </em>and<em> L. casei</em> resulted in good Ras cheese slurry, particularly the former one.https://jfds.journals.ekb.eg/article_53207_4520c60dde45aecb55235df945bd00fe.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365051020141001Listeria spp. IN READY-TO-EAT DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS7257305320910.21608/jfds.2014.53209ENA. M. M.MetwallyDairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, EgyptFatma H. M.AliFood Hygiene and Control Department, Faculty of Veterinary Medicine, Beni-Suef University, EgyptJournal Article20191013Three hundred samples of six different dairy products, collected from retailers and small dairy shops in Giza and Beni-Suef governorates, were examined for the presence of <em>Listeria</em> spp. Twenty-one percent of the samples contained <em>Listeria</em> spp. The ratio was between zero percent for yogurt and 42% for ice cream. <em>Listeria innocua</em>and<em>L. grayi</em>were most dominant in the samples, only few samples contained <em>L. monocytogenes</em>. These small shops and retailers have a good share of the Egyptian market. These findings pose a serious situation for public health aspect.https://jfds.journals.ekb.eg/article_53209_cb177764e098091459fbb895f4463234.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365051020141001UTILIZATION SWEET WHEY IN PRODUCTION OF WHEY GUAVA BEVERAGES.7317395321210.21608/jfds.2014.53212ENA. A. M.YonisHome Economics Dept , Fac. of Specific Education Mans. Univ., EgyptRasha M.NagibHome Economics Dept , Fac. of Specific Education Mans. Univ., EgyptLobna A.AboNishoukHome Economics Dept , Fac. of Specific Education Mans. Univ., EgyptJournal Article20191013
Whey and juice of guava (<em>Pisdium guajava</em>) were utilized at various combinations (85:15, 80:20, 75:25 and 70:30) for preparation of nutritious beverages and evaluated for various chemicals, microbial and sensory attributes during storage. The study revealed that the beverage prepared with 75% whey and 25% guava juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and over all acceptability. As well as the juice was high content of ascorbic acid (18.87mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The Total Counts (TC) was high ranging from 1120 - 2500 CFU/mL. Mould and yeast count varied between 0.0 -18 CFU/mL. This research is aimed at production of whey/guava beverage. At later stages of the project, whey will be introduced into whey guava beverage (75% whey and 25%guava juice).https://jfds.journals.ekb.eg/article_53212_10a259a312ad9868e27a24cd24b0089e.pdfMansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365051020141001PHENOTYPIC CORRELATIONS AMONG EGYPTIAN BUFFALO MILK PRODUCTION AND ITS MAJOR CHEMICAL CONSTITUENTS7417495321610.21608/jfds.2014.53216ENM. N. E.HamadAnimal production Department, Faculty of Agriculture, Damietta University.M. M.El-MoghazyDairy Science Department, Faculty of Agriculture, Damietta University.M. E.Abdel-AzizAnimal production Department, Faculty of Agriculture, Damietta University.Journal Article20191013Nine thousand lactations were used in this work to study the phenotypic correlations among milk production and some of chemical constituents of milk of the Egyptian buffaloes. With regard to the milk yield and its components, all of the correlation coefficients were positive and highly significant (P<0.001), with the exception of coefficients between milk at 1<sup>st</sup>-lactose and milk at 2<sup>nd</sup>-fat (P<0.01). The given milk yields and the percentage of its components showed that all of the correlation coefficients were negative and low, with the exception of those between milk at 1<sup>st</sup>-lactose and total solids (r=0.020 and 0.037), respectively, milk at 3<sup>rd</sup>-fat and total solids (r=0.066 and 0.004), respectively, milk at 4<sup>th</sup>-fat (r=0.002), milk at 5<sup>th</sup>-protein and solid non-fat (r=0.037 and 0.271), respectively. A statistically significant (P<0.05) positive correlation between milk at 5<sup>th</sup> and lactose (r=0.377*) was recorded. All of the correlation coefficients were positive and highly significant (P<0.001) between daily milk yield and its components, while negative coefficients were noticed among the percentage of fat-protein, lactose and solid non-fat contents (r=-0.131, -0.177 and -0.185), respectively, protein-lactose (r=-0.216), lactose-total solids (r=-0.213).https://jfds.journals.ekb.eg/article_53216_561723c8822b9657addfd098a3aa6fdc.pdf