Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Implementation of ISO 22000 System in Spaghetti Industry32132916038910.21608/jfds.2020.160389ENM. Z.El-RoubyFood Tech. Dept., Fac. of Agric., Moshtohor, Benha Univ., EgyptH. E.BahlolFood Tech. Dept., Fac. of Agric., Moshtohor, Benha Univ., EgyptA. I.El-DesoukyFood Tech. Dept., Fac. of Agric., Moshtohor, Benha Univ., EgyptA. M.SharobaFood Tech. Dept., Fac. of Agric., Moshtohor, Benha Univ., EgyptA. H.DarweeshNorth Cairo Flour Mills and bakeries company, Cairo, EgyptJournal Article20210401The ISO 22000 Food Safety Management System has been applied to the spaghetti industry, in order to enhance food protection, protect customers, increase customer trust and improve cost efficiency. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Pasta Factory, Shubra El Khema, Cairo, Egypt, all stages were followed up from the receiving wheat flour extract 72% to spaghetti production and storage. Beginning with the appointment of the food safety team and that the infrastructure is suitable for the production process, the spaghetti product was described, a flow chart was constructed of the manufacturing process, the hazard was analyzed and identification, the sieving stage, drying stage and packaging stage were identified as critical control points (CCPs), while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits. The results showed that no significant differences between the chemical composition of spaghetti. The heavy metal concentration of packaging material to use in packing spaghetti was within the allowable limits.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content33133616039110.21608/jfds.2020.160391ENA. E. A.KolkalaFood Technology Research Institute ,A.R.C. Egypt.E. S.Abd ElWahabFood Technology Research Institute ,A.R.C. Egypt.Gehan A.GhoniemFood Industries Department ,Faculty of Agriculture Mansoura University ,EgyptMona M.KhalilFood Industries Department ,Faculty of Agriculture Mansoura University ,EgyptJournal Article20210401Unripe mango(UM) and red cabbage (RC)is an edible food that contain a high proportion of indigestible compounds which are included dietary fiber content. The objective of this study was to use their powder as an ingredient to make noodle with high nutritional quality and high antioxidants contents with lowering carbohydrates content .The effect of wheat flour substituted with unripe mango (UMP) or red cabbage powder(RCP)was investigated of the chemical and sensory attributed of noodle formulae. Five additional noodles formulas were prepared by substituting wheat flour (72%) with ,10 , 20 , 30 , 40 and 50 % from vegetable or fruit powder, and the optimal ratio of prepared noodles were investigatedusing sensorial properties comparing with the control noodles . Five fortified noodles prepared by partial substitution of wheat flour with fruits or vegetables powder and the results showed that unripe mango powder(UMP) have 45.2 % TSS, 2.28 % ash , 14.5 % moisture,4.36 % protein , 2.83 % fat , 3.49% crude fiber (CF) and 76.44% carbohydrates , while red cabbage powder (RCP)were recorded high values of K and Na (678.5 and 180 mg/100g) respectively . Cytotoxic impact of mango noodle formula demonstrated an inhibitory impact , 9.1% of colon cancer cells at 25 µg/ml of noodles extraction , 14.6% at 50 µg/ml , 54.3% at 100 µg/ml and their IC50 at 85 µg/ml , while after effects of 12.5 µg/ml of red cabbage noodles(RCN) extraction will occupy 4.5% of colon cancer cells and their IC50 will 96.4 µg/ml.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Characterization of Soft Cheese Supplemented with Rice Bran Oil33734116039210.21608/jfds.2020.160392ENW. I. A.NasrDairy Technology Research Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, EgyptNadia M.ShaheinDairy Department, National Research Centre.33th El-Bohoos Str. Dokki, Giza, Egypt.M. A.HassanDairy Technology and Dairy chemistry Departments, Animal Production Research Institute. Dokki, Giza, Egypt.N. S.Abd-RabouDairy Department, National Research Centre.33th El-Bohoos Str. Dokki, Giza, Egypt.Journal Article20210401UF soft cheese was prepared from ultra-filtrated milk (11% fat) as a control.Rice bran oil (RBO) replaced milk fat at level 25,50,75 and 100%,the resultant cheese was stored for 4 weeks. The resultant cheese samples were stored at 5 ± 1 ° C for 4 weeks. The resulting cheese samples were analyzed for total solids, fats, pH values, acidity, total nitrogen, soluble nitrogen and total volatile fatty acids. The physical properties of the cheese were also estimated fresh and during storage. The rheological properties at the end of the storage period and the microbiological properties were analyzed. The obtained results indicated that the bacterial population increased gradually during the first and second week of storage, then decreased at the beginning of the third week of storage. White soft cheese manufactured with 25% RBO had excellent sensory properties similar to the control. Accordingly, the results showed that it is possible to prepare an alternative soft cheese with 25% of rice bran oil as an alternative to milk fat, so also characteristics of the resultant cheese are similar to the control, which had satisfactory properties with that the preferred body in addition to the health benefit of rice bran oil.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure34334616039410.21608/jfds.2020.160394ENSazan JamalDepartment of Food Science and quality control, Collage of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani City, Kurdistan Region, IraqDara MuhamedJamilDepartment of Food Science and quality control, Collage of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani City, Kurdistan Region, IraqZaid KhalafKhidhirDepartment of Animal Science, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani City, Kurdistan Region, IraqJournal Article20210401In this study, the crude protein of animal product samples was measured through determination of total nitrogen content using the Kjeldahl method. Measurement of total nitrogen by Kjeldahl procedure is the universal reference method for estimation of protein content in animal and plant products and is used for both calibration and validation of alternative methods in protein determination. The animal protein sources analysed in this study were samples of veal meat, chicken meat, egg and beef hot dog. Based on the results found in this research, the sequence of protein content in the samples was: chicken breast> fresh silverside > fresh thigh > frozen silverside > egg-yolk > beef hot dog > egg-albumin. We also concluded that the health claim of protein percentage that declared on the can of beef hot dog, as well the results of egg-albumin and fresh thigh chicken showed no significance differ compared to the standards.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Non-Dairy Alternative Milk for People with Lactose and Casein Intolerance34735316039510.21608/jfds.2020.160395ENEman F.El-BialyFood Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Egypt.Manal H.Abd-ElkaderBread and Pastries Research Dep., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.Nahed S.YousefFood Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Egypt.Journal Article20210401This study aimed to prepare healthy and tasty alternative milk for lactose and casein intolerance. Plant materials which used to prepare alternative milk were grated coconut, potato powder, corn grain, tiger nut, sorghum seeds, dry bean seeds, sesame seeds and cantaloupe seeds. Chemical, minerals, physical, sensory and color of the alternative milk were determined. Results showed that, there were significant differences between all milk samples in chemical composition (dry weight basis). Protein ranged between 18.26% in cantaloupe seeds milk and 2.10% in white corn milk. Coconut milk had high fat content followed by sesame milk and cantaloupe seeds milk. Ash ranged between 4.24% in dry bean milk and 0.74% in corn milk. Total solid was the highest in coconut milk. Cantaloupe seeds milk had the highest amount of phosphorus, magnesium and iron. Sesame milk had higher amounts of potassium, copper, zinc, manganese and selenium. TSS is higher in tiger nut and lowest value in cantaloupe seeds milk. Sedimentation stability was the highest in coconut and dry bean milk. Specific gravity of all milk types was not significantly different among all samples. Milk of coconut had the highest values in all sensory attributes for color, taste, flavor, mouth feel, texture and similarity of milk, respectively. Dry bean milk recorded the lowest value for all sensory attributes. Coconut milk had high L*. While a*-value higher in tiger nut milk. Milk of cantaloupe seeds had high b*-value.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Nutritional Evaluation of Fermented Camels’ Milk Permeate Pomegranate Beverage35536216039610.21608/jfds.2021.55265.1012ENMarwa HatemEl-GendyDairy science and technology, Animal breeding department, Animal and poultry division, Desert research center, Cairo, EgyptE. M.AbdeenDairy Unit, Animal and Poultry Breeding Department, Desert Research Center, Cairo, EgyptJournal Article20210401This study aimed to produce fermented beverage from camels’ milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels’ milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. <em>Bif</em>. <em>animalis, </em>which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of <em>Str. thermophilus</em> and <em>Lb. acidophilus</em> was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments during all storage periods. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment. Finally, fermented permeate camels’ milk mixed with different concentrations of pomegranate syrup beverages can be recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage36336816039710.21608/jfds.2020.160397ENA. A.KandilFood Science and Technology Dept., Fac., Agric., Menofiya University., Shibin El-Kom., Egypt.M. M.Aly-AldinFood Science and Technology Dept., Fac., Agric., Menofiya University., Shibin El-Kom., Egypt.A. Y.AllamFood Science and Technology Dept., Fac., Agric., Menofiya University., Shibin El-Kom., Egypt.0000-0002-4439-6508Journal Article20210401Beef sausage was prepared by the incorporation of chickpea protein isolate (CPI) at the ratio levels 10, 15 and 20% of beef meat was studied in order to assess the yield, quality characteristics and shelf life of beef Sausage (BS). BS quality characteristics was assessed by pH, moisture content, Thiobarbituric acid (TBA) value, total plate count (TPC), mold and yeast count, organoleptic properties, and physical properties. Obtained results found that the pH values and moisture content are affected slightly prolonged storage period, However, TBA values were not affected by the addition of CPI at zero day of cold storage. The TPC of the fresh BS samples were found in the range of 3.7-4.3 logarithm cfu/g. BS samples were acceptable to Committee members and integration of CPI did not influence admissibility. Integration of CPI increased the values of Hunter L and b but reduced the other values and hardness. During refrigerated storage at (0 °C) the values for L, a, b was fluctuating irregularly. It was summarized that the integration of CPI prepared sausage could improves slightly sensory properties namely texture, color, and juiciness. Also, the shelf life of the emulsified sausages was not significantly changed by the incorporating CPI into the formula.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars36937616039910.21608/jfds.2020.160399ENSouzan S.LatifFood Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt.M. M. A.ZaghloulFood Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt.Sanaa MohamedAbdel-HameedFood Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt0000-0001-7158-4902Al Zahraa A. H.MursiFood Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt.Journal Article20210401Sesame protein isolate, vitamin C and calcium carbonate were used as nutritive ingredients in the production of healthy nutritious fruit bars (guava and strawberry). Drying kinetics of control and fortified fruit bars were investigated. The produced fruit bars were also evaluated for their nutritional, physical and sensory characteristics. The results showed that, the drying rates were higher at the beginning and decreased later with decreasing moisture content and increasing drying time. The drying time required to reduce the moisture content from 82.52 and 82.47% to 16.29 and 19.66% was 5.30 hours for the control and fortified guava fruit bars, respectively, whereas, the drying time required to reduce the moisture content of the control and fortified strawberry fruit bars from 91.72 and 91.63% to 9.49 and 11.62% was 7.30 hours, respectively. There were no remarkable changes in energy values, crude fat, ash and fiber contents, while, the nitrogen free extracts (NFE) were slightly decreased. On the other hand, an apparent increase in protein content and vitamin C was observed in the fortified fruit bars compared with the control ones. The values of acidity, total anthocyanin and total phenols were slightly decreased, while, the pH values were slightly increased as a result of fortification process. All fruit bars revealed optimum color values and good quality attributes. As a conclusion, the fortified fruit bars had acceptable quality attributes and improved nutritional value as compared to control fruit bars.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-3650111220201201Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder37738316040410.21608/jfds.2021.60281.1014ENAliaa AliDarwishDairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, EgyptMeranda A.TawfekDairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, 12613, EgyptEnas A.BakerDairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, 12613, EgyptJournal Article20210401Effect of supplementation with roasted date seed powder (DSP)on the texture and sensory properties of spreadable processed cheese was carried out. Four different formulas of processed cheese were prepared (F-C, F-1, F-5, and F-10) with added 0, 1, 5, and 10 % of roasted DSP.Results revealed that the DSP is of higher total phenolic (TPC, 38.3 mg GAE/g) and flavonoid (TFC, 33.4 mg QE/g) contents, and antioxidant activity (AOA, 83.9%).Adding DSP resulted in significant differences (P ˂ 0.05) in total solids and fiber contents, and insignificant differences in fat content, fat/dry matter, and protein. The lowest ash content of 3.20% and the lowest soluble nitrogen of 1.68% were detected in treatment F-10. pH values significantly (P ˂ 0.05) increased by adding DSP, while decreased with the progress of storage time. Meltability and oil separation index significantly increased (P ˂ 0.05) over time,while it significantly decreased by adding DSP.Texture parameters increased (P<0.05) over time. Hardness increased while springiness, cohesiveness, gumminess, and chewiness values decreased by adding DSP. A proportional increase (P ˂ 0.05) in TPC, TFC, and AOA was detected by increasing the added DSP.Thus, F-10 treatment contained the higher TPC, TFC, and AOA %.A slight increase in TPC, TFC, and AOA was found by prolonging the storage period.As with the sensory evaluation, all formulations were acceptable, and F-5 followed by F-1 acquired the highest scores of overall acceptability. Thus, this study demonstrated the possibility of using roasted DSP in the manufacturing of processed cheese with high-quality properties,antioxidant activity,and sensory acceptability.