Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650331220081201دراسة الوعي الغذائي لدى معلمات مرحلة رياض الاطفال8567857512518910.21608/jfds.2008.125189ENهيفاء حسینحجازىقسم التغذية وعلوم الاطعمة - کلية الاقتصاد المنزلى جامعة ام القرى - مکة المکرمة- المملکة العربية السعوديةJournal Article20201124الاطفال نعمة عظيمة وثروة وطنية هائلة ويتوقف على حسن تنشئتهم والعناية بهم مستقبل امتنا وبلادنا. ويلعب المجتمع المحيط بنا دوراً مؤثراً في تربية الطفل . ورياض الاطفال هي المؤسسات الموکل اليها امر تربية واعداد الاطفال ذهنياً وهي تقع في الفترة العمرية من 3-6 سنوات ولها اهمية کبيرة من الناحية الثقافية للطفل لکي تساعده على اکتساب العادات الصحية والغذائية السليمة فتزيد قدرته على مقاومة الامراض وهنا تتجلى اهمية الوعي الغذائي والعادات الغذائية السليمة لکل من له علاقة بتغذية الطفل. لذا نبعت فکرة البحث لدراسة الوعي اوالثقافة الغذائية لدى معلمات رياض الاطفال في اختيار وتحديد الاطعمة المقدمة حيث بلغ عدد افراد العينة 120 معلمة من الروضات الحکومية والاهلية وقد بلغت أعلى نسبة للعمر 53.3% عند 25-35سنة ولوحظ أعلى نسبة للمستوى التعليمي الثانوي والدبلوم 28.3% ووجد ان أعلى نسبة "51.7%" من الملعمات ليس لديهن اطفال. کما بلغت اعلى نسبة لمن لهن اقل من سنتين في الخبرة 58.33% ووجد ان 51% من المعلمات اجبن بعدم وضع قائمة اسبوعية للطعام کما ان 83.3% منهن لا يأخذن رأي امهات الاطفال في ما يقدم من الاطعمة للاطفال وان 80% من المعلمات کان الطعام المقدم مکرر لديهن بالروضة ورأت 81.7% منهن ان الطفل يتناول الطعام في مجموعات وحوالي 65% منهن رأت ان الاطعمة تناسب الاحتياجات الغذائية للطفل کذلک 78.3% من المعلمات لا يقدمن للطفل حصة اضافية عند طلبه کما ان 86.7% منهن لا يراعي تناسب وزن الطفل مع ما يقدم للطفل من طعام و 61.67% منهن يقدمن الوجبة دون مراعاة الحالة الصحية للطفل. کما تم عمل تحليل غذائي لنوعية الاطعمة التي تقدم خلال الاسبوع في الروضة وذلک بهدف الوقوف على وعي المعلمات لما يتوافق مع احتياجات الطفل في مرحلة سن ما قبل المدرسة. و توصي الدراسة بأهمية وضع نماذج متنوعة ومغذية لأطعمة وجبات الاطفال في سن ما قبل المدرسة وأهمية وضع بدائل مناسبة من هذه الاطعمة لتفي بالاحتياجات الغذائية لهم وتناسب اذواقهم.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650331220081201IN VITRO ANTIBACTERIAL ACTIVITY OF SOME PLANT ESSENTIAL OILS8577859012519110.21608/jfds.2008.125191ENSh. M.Abdel- FattahDepartment of food toxins and contaminants Department, National Research Centre, Dokki, Cairo, EgyptY. H.Abo-SreaDepartment of Food Toxins and Contaminants, Research Centre, Dokki, Cairo, Egypt.Feryala A.Abu-SeifBotany Department, Faculty of Girls, Ain Shams Univ,H. A.ShaabanFlavour and Aromatic Department, National Research Centre, Dokki, Cairo, Egypt.Journal Article20201124In this study we aim to in vitro evaluate the antibacterial activity of 15 plant essential oils against six bacterial species. Antibacterial effects of the selected essential oils were investigated against four gram-negative bacteria (<em>Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus vulgaris</em>) and two gram-positive bacteria (<em>Bacillus subtilis </em>and<em> Staphylococcus aureus</em>), using Zone of inhibition (mm) and the MIC of each extract. Zone of inhibition were tested at four different concentrations (1:1, 1:5, 1:10 and 1:20) using disc diffusion method and the MIC of the active essential oils were tested using two fold agar dilution method at concentrations ranging from 0.2 to 15 mg/ml.
Results showed that majority of the oils exhibited wide range of antibacterial activity against the tested strains. Out of 15 essential oils tested, 11 oils were found to be inhibiting one or more strains. Lemon grass, clove, basil and rosemary oils exhibited significant inhibitory effect against both gram-positive and gram-negative bacteria. Lemon grass and clove oils showed promising inhibitory activity even at low concentrations, whereas sage, ginger, spearmint oils were least active against the tested bacteria; but black amomum, eucalyptus, camphor and sweet marjoram oils failed to inhibit any of the tested bacteria. In general, <em>B. subtilis</em> was the most susceptible. On the other hand, <em>K. Pneumoniae</em> exhibited low degree of sensitivity. Data obtained from MIC confirmed the results obtained from the antimicrobial bioactivity study. Except sage, and ginger oils, the MIC of the other 6 oils were ranged between 0.2-1.5 mg/ml, reached its maximum using rosemary and its minimum using lemon grass oils.
These effects against the tested microorganisms indicated the possible ability of each essential oil as a food preservative. Therefore, it is suggested that further work be performed on food to test the antibacterial properties of these oils.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650331220081201-BIOEFFECT OF SEMI-PURIFIES UNSABONIFIABLE COMPONENTS OF RICE BRAN OIL ON PLASMA LIPID LEVELS IN MODERATELY HYPERCHOLESTEROLEMIC RATS8591859812519310.21608/jfds.2008.125193ENK. Z.GhanemDept. of Food Science and Nutrition, National Res. Center, Giza, EgyptM. H.MahmoudDept. of Food Science and Nutrition, National Res. Center, Giza, EgyptSahar A.Abdel-azizDept. of Food Science and Nutrition, National Res. Center, Giza, EgyptM. A.MohammadDept. of Food Science and Nutrition, National Res. Center, Giza, EgyptJournal Article20201124Number of studies on humans and animals showed lowering effect of rice bran oil (RBO) as well as other vegetable oils in plasma cholesterol levels. The aim of this study was undertaken to compare this effect of two concentrations (1%) and (2%) of Egyptian-RBO active compounds on hypercholesterolaemia in rats. Four groups of six rats were used, the first group was fed on basal diet (control), while the second group was fed on basal diet plus 1% cholesterol. Groups 3 and 4 were fed basal diet +1 % cholesterol + RBO active compounds (1 and 2 % respectively).<strong> </strong>Non significant differences were noticed in the mean values of body weights, organs weights and relative organs weights (organ wt/body wt) between different experimental groups. The results obtained showed no significant changes in transaminase (AST & ALT) activities between different treated groups. No significant effect was observed in plasma urea and creatinine or hemoglobin in different treated groups compared to control group. On the other hand total cholesterol and low density lipoprotein cholesterol data showed a significant increase in hypercholesterolemic groups (50 % and 168 %) compared to control group. Supplementation with rice bran active compounds in groups 4 decreased its level compared to cholesterol group 2. The data obtained revealed that triacylglycerol was significantly decreased due to supplementation with rice bran oil of groups 3 (by 27. 64 %) and 4 (by 15.07%) compared to hypercholesterolemia in rats of group 2. Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650331220081201YIELD, COMPOSITION AND SOME PROPERTIES OF MILK AND SOFT CHEESE AS AFFECTED BY UTILIZATION OF ZINC METHIONINE IN COWS FEEDING.8599860612519510.21608/jfds.2008.125195ENH. E.HattemDairy Chemistry Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza.Journal Article20201124Twelve lactating Friesian cows with body weight of 450 to 550 kg and 2<sup>nd</sup> to 5<sup>th</sup> lactation season were used after 8weeks of calving in a complete switch-back design with three treatments and three successive experimented periods; each period consisted of 28days. The first 14 days of each period were considered as transition period followed by 14days as test period.
Cows in the first group were fed control ration (G1) consisted of 35% concentrated feed mixture, 40% fresh berseem and 25% rice straw without or with supplementation with 5g zinc methionine/head /days (G2) or with 10g zinc methionine/ head /days (G3).The attained results revealed an increase in milk yield, total solids, fat total protein, casein nitrogen and whey protein nitrogen contents in milk (G2) and solid not-fat, lactose, non-casein nitrogen, non-protein nitrogen, total volatile fatty acid and ash contents in milk (G3). On the other hand, zinc increased in (G2) and (G3) compared with the control. Minerals contents of milk were not affected by zinc methionine supplementation. Clotting time was decreased while curd tension and curd syneresis increased in milk of (G3) treatment, whereas cheese yield, total solids, fat, recovery of fat and protein in (G3) and (G2) were also increased. The organoleptic properties were insignificantly from the different treatments.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650331220081201DETECTION OF 1-AMINO -2-NAPHTHOL-BASED AZO DYES (ILLEGAL SUDAN DYES) IN SOME EGYPTIAN FOOD PRODUCTS8607861512519810.21608/jfds.2008.125198ENManal A.AtwaRegional Center for Food and Feed, Agric. Research Center, Ministry of Agricultural, Giza, Egypt.M. F.EmaraRegional Center for Food and Feed, Agric. Research Center, Ministry of Agricultural, Giza, Egypt.Akila S.HamzaRegional Center for Food and Feed, Agric. Research Center, Ministry of Agricultural, Giza, Egypt.M. A.AtwaRegional Center for Food and Feed, Agric. Research Center, Ministry of Agricultural, Giza, Egypt.Amel M.AhmedRegional Center for Food and Feed, Agric. Research Center, Ministry of Agricultural, Giza, Egypt.Journal Article20201124 One hundred random samples of chili products and other related foods either local or imported (spices, mixtures of spices, tomato sauces, dressing, crisps, oils ,pickles and sausages) were collected from retail Egyptian market and analyzed for the presence of Sudan dyes by HPLC procedure . Sudan dyes have been found in a large number of food products samples containing contaminated chilli powder. The prevalence of illegal dyes were detected in a very high percentage of food products out of one hundred samples tested, more than forty five samples were found to contain detectable levels of illegal dyes. Sudan I (Sudan Red) was found as a highest ratio in red hot chili powder (220 mg/kg), also Sudan IV (Scarlet Red) was achieved the highest ratio (1120 mg/kg) in the another chilli powder sample and 326 mg /kg for Sudan II in paprika . Sudan III was detected as the highest ratio in Indian Curry paste sample(165 mg/kg) .Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650331220081201EFFECT OF AQUEOUS FIG LEAVES EXTRACT AS HYPOGLYCEMIC AGENT8617863012520510.21608/jfds.2008.125205ENSahar O.AllamDept. of Crops Technology Research, FTRI, ARC, Giza.Kh. M.NematallaDept. of Special Food and Nutrition, FTRI, ARC, GizaEnsaf M.KhalilDept. of Special Food and Nutrition, FTRI, ARC, GizaJournal Article20201124Diabetes is a chronic metabolic disorder characterized by altered carbohydrate, fat and protein metabolism, and an increased risk of multiple complications. Effect of aqueous fig leaves extract at doses of 20, 40 and 60 mg on alloxan-induced diabetic rats were studied. Sprauge-Dawley albino rats (30 male) weighing 155 to 165 g were divided into 5groups and administered aqueous fig leaves extract daily for 28 days. Blood samples were taken from each rat and tested for blood glucose, total cholesterol, low density lipoprotein cholesterol (LDL), very low density lipoprotein cholesterol (VLDL), high density lipoprotein cholesterol (HDL), triglycerides, urea, uric acid and creatinine levels, serum total protein, albumin, globulin and liver enzymes activities. Also, phytochemical screening of fig leaves including total phenols, flavonoids, tannins and saponins contents were determined.
In alloxan-induced diabetic rats, blood glucose, triglycerides, total cholesterol, LDL, VLDL, urea, uric acid, creatinine and liver enzymes activities (AST and ALT) were significantly increased. While. HDL, serum total protein, albumin and globulin were significantly decreased compared with the negative control rats. Treating diabetic rats with 20, 40 and 60 mg aqueous fig leaves extract caused a significant improvement in these biochemical measures and the best results were achieved by using 60 mg fig leaves extract followed by 40 and 20 mg aqueous extract, respectively.
It could be concluded from these results that, aqueous fig leaves extract which was found to be rich in total phenols and total flavonoids which considered powerful antioxidants should be used in manufacture processes of the natural products with anti-diabetic activity as hypoglycemic agent.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650331220081201UTILIZATION OF XANTHAN GUM IN THE MANUFACTURE OF PEANUT YOGHURT LIKE – PRODUCT8639864812520610.21608/jfds.2008.125206ENH. A.MuradDairy Sci. Dept., National Res. Center, Dokki, Giza.Sahar H. S.MohamedDairy Sci. Dept., National Res. Center, Dokki, Giza.Journal Article20201124Peanut milk was prepared and separately supplemented with different concentrations of xanthan gum, pectin, gelatin, carrageenan, skim and whole milk. The different preparations were fermented with yoghurt starter at 42<sup>◦c</sup> for 3-4h. The chemical, microbiological, rheological and sensory attributes of the resultant yoghurt like-products were investigated.
All These additions had no effect on pH values, or lactic acid bacterial counts of peanut yoghurt like-product when fresh or during storage. In addition, mould and yeasts as well as coliform groups were not detected in the all fermented preparations, either when fresh or during storage. The use of xanthan gum (0. 1%) with lactose (4%) and whole milk (50%) increased the curd tension of peanut yoghurt. Peanut yoghurt prepared with 4% lactose, 0.1 % xanthan gum and 50% whole milk gained the highest sensory scores compared to the corresponding products of other treatments.