Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012120210101Comparative Study on Certain Milk Constituents Estimated by Different Methods and Devices1314946510.21608/jfds.2021.149465ENH. M.AliDairy Department, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.Journal Article20210217Present study was carried out to elucidate the variations in certain milk constituents estimated by the different ordinary methods and devices. To achieve this purpose, Whole buffaloe’s milk was used. Three treatments were prepared, T<sub>1 </sub>from fresh whole buffaloes' milk, T<sub>2</sub> from fresh whole buffaloes' milk to which 50% tap water was added and T<sub>3</sub> from fresh skim buffaloes' milk to which 1% starch was added. Moisture, total solids, fat, protein, ash and lactose contents were determined in the examined treatments by the Laboratory methods, U.S.A. OHAUS compared with corresponding values obtained by using Bulgarian Lacto Scan and Dane Milko Scan. The results revealed that the difference ratio between the different methods and devices used for estimating certain milk constituents were 15.96%, 9.1%, 4.17% , 29.27% and 35.93%, respectively.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012120210101Effect of Red Cabbage Leaves as Hypoglycemic and Antioxidant in Diabetic Rats Fed on HFT/HFR diet5914947010.21608/jfds.2021.149470ENNanees Y. E. E.AwadHome Economics Dept.,Faculty of Specific Education, Mansoura University, EgyptShimaa F. A. E.GhozyHome Economics Dept.,Faculty of Specific Education, Mansoura University, EgyptJournal Article20210217Thirty six rats were used to study the effect of extract of red cabbage against diabetes induced by HFT/HFR diet. Rats were randomly distributed into 6 groups each containing (n=6). The first group kept as normal control fed standard diet only. The other six groups fed on basal diet and HFT/HFR diet and reclassified into positive control, red cabbage (RC) as powder and extract at levels groups (2.5% , 5% of the weight of basal diet), ( 250 mg/kg and 500 mg/kg weight of the rat) . Our results showed significant increase in weight gain, food intake and food efficiency ratio in all groups treated with RC as powder and extract groups comparing with (+ve) group, as well as significant reduction in serum glucose, HbA1c, lipid profile parameters, liver and kidney biomarkers and nitric oxide (NO) levels, moreover significantly increase in insulin, HDL-c, total antioxidant capacity (TAC) and superoxide dismutase (SOD) levels in treated all groups treated with RC powder at level 5% and extract 500 mg/kg groups comparing with (+v) group. This study suggests that treatment with red cabbage powder and extract has a beneficial effect against against diabetes and hyperlipidemia.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012120210101Production of Functional Ice Milk Supplemented with Watermelon Seeds Embryonic Leaves Powder111614947610.21608/jfds.2021.149476ENE. Abd El-SattarDepartment of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, 44519 Zagazig, Egypt.Nehal A.GhafarDepartment of Home Economic, Faculty of Specific Education, Zagazig University, Egypt.Mahetab F.RamadanDepartment of Food Science, Faculty of Agriculture, Zagazig University, Egypt.Journal Article20210217The objective of this research was to study the production of ice milk supplemented with watermelon seeds embryonic leavespowder (WSELP). Mixes of ice milk containing 2%, 4% and 6% (WSELP) were prepared. Chemical composition of (WSELP) indicated higher total phenolics and radical scavenging activity (RSA). The highest total solids, fat content, protein content, ash content, caloric value, pH, viscosity and overrun were observed in the samples supplemented with (WSELP) and this increasing was proportional to the supplementation ratio. While ice milk samples containing (WSELP) were the lowest acidity (as lactic acid) scores. The ice milk samples prepared with 6% (WSELP) had the highest scores when judged sensory and the degrees of sensory acceptance matched the control. The total plate count and psychrotrophic bacteria count of all produced ice milk formulations were within the safe levels, and the moulds & yeasts were not detected.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365012120210101Studies on Fatty Acids Composition, Antioxidants and Antibacterial Activity of some Egyptian vegetable Oils172214947810.21608/jfds.2021.59377.1013ENMohamed Nour-Eldin FaridHamadDairy Department, Faculty of Agriculture, Damietta University.0000-0003-4423-0396Dina H.El-BushutyHome economics department, Faculty of Specific Education, Damietta University.Amaal M. H.AbdallahDairy Department, Faculty of Agriculture, Damietta University.Journal Article20210217This study was designed to determine fatty acids composition in some Egyptian vegetable oils namely virgin olive, sunflower, corn, and sesame seed oils. Obtained results using gas chromatography (GC) showed that these oils are a good source of monounsaturated fatty acids (MUFAs) because the highest of Monounsaturated Fatty Acids (MUFAs) that reported being 63.62% in virgin olive oil, sunflower oil 28.04, corn oil 28.21 and sesame oil 43.3%, respectively. Also, n-3 PUFA represented by α-linolenic acid (ALA, C18:3, n-3) were virgin olive oil, sunflower oil, corn oil and sesame oil at the ratio of 0, 27%, 0.53%, 0.54% and 0.4%, while n-6 PUFA virgin olive, sunflower, corn, and sesame oils were represented by linoleic (LA, C18:2, n-6) at the ratio of 24.65%, 57.36%, 57.00% and 41.33%. Virgin olive oil and Sunflower oil had high amount of free radical scavenging capacity (IC<sub>50؛</sub>516.32 mg and 2278.643, respectively). While Sesame oil and corn oil had relatively low capacity (IC50؛2459.42 mg and 132179.8 mg, respectively) in compared with ascorbic acid (IC<sub>50</sub>:10µ /ml). The highest amount of phenolic compounds was 1.3095g GAE/100g in virgin olive oil, while the lowest oil one in phenolic compounds was sunflower oil reported by 0.1641g GAE/100g. Antibacterial activity has not been detected in the all analyzed vegetable oils.