Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36502720110701TRUE SUGAR BEET QUALITY UNDER EGYPTIAN CONDITIONS3213258195610.21608/jfds.2011.81956ENS. I.El-SyiadFood Science and Technology Department, Faculty of Agriculture, Assiut University, Egypt.E. G. I.MohamedDelta Sugar Factory, Kafr El-Sheikh Governorate, Egypt.Journal Article20200412From the fundamental equation: Y= A + BX relation between apparent and true sucrose as well as apparent and true quality of sugar beet had been deduced. Application of the equations were illustrated by examples connected with sugar analysis for control purposes. These equations could be applied to the calculations set up by means of a calculator or computer.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36502720110701PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT3273448195710.21608/jfds.2011.81957ENE. M.Abu-TorFood Science & Technology Dept., Fac. Agric., Alex., Egypt.H. A.Abou-GharbiaFood Science & Technology Dept., Fac. Agric., Alex., Egypt.A. A.Abdel-NabeyFood Science & Technology Dept., Fac. Agric., Alex., Egypt.Journal Article20200412The fish called "Bissaria" used in the present investigation has no industrial use up to now. Bissaria deteriorates rapidly because of its small size, fragile body and high activity of gut enzymes. The study aimed to prepare different products of bissaria fish, mainly hot smoked bissariaas a snack, fish fingers (Kofta) and powdered smoked bissaria (PSB). This powder (PSB) was incorporated as a natural flavouring agent into different popular food products such as fish fingers (kofta), Pizza, paste, mayonnaise, tahina and potato chips. The degree of consumer acceptability for these products was evaluated. Most of the products were highly accepted because of the pleasant flavour of the smoked bissaria. The optimum conditions required to prepare each of these products were described. The influence of processing and storage conditions on the oxidative stability and the microbial count was also conducted.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36502720110701A TRIAL FOR IMPROVING QUALITY OF BIO-YOGHURT USING TRANSGLUTAMINASE3453568195810.21608/jfds.2011.81958ENAzza M.El-BazDairy Microbiology and Dairy Chemistry Dept., Animal Production Res. Inst., Agric. Res. Center, Egypt.Manal A.NaeimDairy Microbiology and Dairy Chemistry Dept., Animal Production Res. Inst., Agric. Res. Center, Egypt.Journal Article20200412The aim of the present study was to investigate impact of adding transglutaminase (TGase) under different conditions on making bio-yoghurt. The TGase was added before (B) and after (A) heat treatment of milk (92<sup>o</sup>C/10min), followed by pre-incubation at 40<sup>o</sup>C (B1, A1) or 50<sup>o</sup>C (B2, A2) for 1h and inactivation at 80<sup>o</sup>C/2min. Bio-yoghurt was prepared by inoculation the milk with yoghurt starter and <em>B. infantis</em> (1:1). Chemical properties of the bio-yoghurt were affected by both heat treatment of milk and pre-incubation temperatures of the enzyme. TGase mostly increased values of pH, NPN/TN and TVFA and decreased the acidity values. Viscosity and water holding capacity (WHC) were significantly increased when TGase was added, especially, after heat treatment of milk, followed by pre-incubation at 50<sup>o</sup>C/1h (A2). The highest WHC values were correlated with minimum susceptibility <br /> to syneresis (STS). The control bio-yoghurt had the lowest WHC and the highest STS.
The maximum <em>L. delbrueckii subsp. bulgaricus</em> and <em>B. infantis</em> counts were found in fresh and stored bio-yoghurt made with TGase when added after heat treatment of milk with pre-incubation at 50<sup>o</sup>C/1h (A2). This increased counts of <em>B. infantis </em>throughout storage period and their populations remained above 10<sup>7</sup>cfu/g.
The higher scores for all sensorial properties were recorded for bio-yoghurt made with TGase added after heat treatment of milk (A1, A2), while the lowest scores were given for the control. Generally, bio-yoghurt of acceptable quality can be made from heated milk (92<sup>o</sup>C/10min) followed by treatment with TGase (0.07%) with activation of the enzyme at 50<sup>o</sup>C/1h before fermentation.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36502720110701MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER3573668195910.21608/jfds.2011.81959ENK. M. K.KebaryDept. of Dairy Sci. and Tec., Faculty of Agriculture, Minoufiya Univ.W. A. A.RajabFood Technology Res. Ins., Agric. Res. Center, Giza, Egypt.Iman T. A.YoussefFood Technology Res. Ins., Agric. Res. Center, Giza, Egypt.Journal Article20200412Seven Ras cheese treatments were made to study the effect of replacing milk fat with Novagel® RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cow's milk containing 3.0% fat, another three Ras cheese treatments were made from the same milk but were standardized to 2.0% fat with adding Novagel® at the rate of 0.0, 0.25% and 0.50% respectively. The other three Ras cheese treatments were made from cow's milk standardized to 1.0% fat with adding Novagel® at the rate of 0.0%, 0.50% and 1.0% respectively. Reducing the fat content of cheese milk caused a significant decrease in moisture, fat, titratable acidity, soluble nitrogen (SN), Shilovitch ripening index (S1) total volatile fatty acid content and scores of organoleptic properties of Ras cheese, meanwhile increased total nitrogen, salt, ash content and hardness of cheese was detected. Adding Novagel® increased the ripening indices, scores of organoleptic properties, acidity and moisture content, while decreased the hardness of cheese. Cheese treatment that made from 2.0% fat milk was the most acceptable one, and was not significantly different from control cheese. Ripening indices, titratable acidity scores of cheese, total nitrogen, fat and ash content of Ras cheese increased as ripening period proceeded, while cheese hardness and moisture decreased.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36502720110701STUDIES ON ZARAIBI GOAT’S MILK IN SEMI- INTENSIVE PRODUCTION SYSTEM3693758196110.21608/jfds.2011.81961ENM. M.El-AbdDairy Science Dept., Fac. Agric., Cairo Univ.Hoda M.ElzeinyDairy Science Dept., Fac. Agric., Cairo UnivK. A.SoryalAnimal Production Department, Desert Research Center.S. G.Abo HsibaAnimal Production Department, Desert Research Center.Journal Article20200412Thestudy was conducted to determine the influence of stages of lactation on milk yield and the chemical composition of Zaraibi goats milk in semi-intensive system. The analysis involved a total of 23 milk samples in various stages of lactation (early, midpoint, late). The results indicated that the total yield was (81.6±3.96 kg) in lactation period of 120 days, the daily yield (0.555±0.027 kg), the peak yield (0.78±0.10 kg) in the fifth week, and milk analysis included determination of average (12.81± 0.14 %) total solids, (4.66±0.14%) fat, (3.17±0.07%) protein, (4.18±0.05%) lactose,( 8.12±0.08%) solids-non-fat and (0.80±0.02%) ash.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36502720110701EFFECT OF DRYING PROCESS ON PHENOLIC COMPOUNDS AND TOTAL ANTIOXIDANT ACTIVITY OF SOME MEDICINAL AND AROMATIC PLANTS3773868196210.21608/jfds.2011.81962ENM. E.MoussaHorticultural Crops Processing Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, EgyptS. M.YoussefHorticultural Crops Processing Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, EgyptK. H. M.El-WaseifHorticultural Crops Processing Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, EgyptJournal Article20200412The effect of antioxidant properties as free radical scavenging activity and phytochemical compounds of fresh and dried samples of dill, parsley, coriander, peppermint and celery leaves were studied. Moreover, the chemical constituents and the content of minerals in these medicinal and aromatic plants were also investigated. Results explained that the contents of total phenolics ranged from 1446.88 for coriander to 3128.57mg/100gm for peppermint and after the drying process decreased to 1280.10 and 2356.45mg/100gm, respectively. Also, peppermint had the highest content of flavonoids, while the lowest content was observed in coriander leaves. Otherwise, fresh coriander leaves had the highest content of carotenoids, while the lowest content was in the fresh peppermint leaves. Results explained also that the main component of phenolic compounds was protocatchuic in all fresh and dried samples under investigation. Celery leaves had the highest protocatchuic content. Concerning minerals content reveal that the parsley leaves had the highest content of calcium, potassium and magnesium, while peppermint had the highest phosphorus and iron contents. Results also show that celery leaves had the highest sodium content. Fresh dill and peppermint recorded the highest percentages of total antioxidant activity. Also, fresh celery had gradual effect on DPPH compounds being used as synthetic free radical. Coriander and parsley showed the lowest antioxidant activity. After the drying process total antioxidant activity decreased. Slight decrease was observed with dill and peppermint leaves, while celery and parsley leaves were more effective by using the air oven drier process.