Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081020171001Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.3953993891410.21608/jfds.2017.38914ENM. SH.GomaaDairy Dep., Faculty of Agric., Mansoura University, Mansoura, EgyptM. E.Abdel-AzizDairy Dep., Faculty of Agric., Mansoura University, Mansoura, EgyptA. Abdel-SalamDairy Dep., Faculty of Agric., Mansoura University, Mansoura, EgyptJournal Article20190704Ice-cream was made by partial substitution of skim milk powder (T1:75%skim milk powder: 25%whey protein concentrate,T2: 75%skim milk powder: 25%soy bean protein,T3:50%skim milk powder: 50%whey protein concentrate,T4: 50%skim milk powder: 50%soy bean protein,T5: 25%skim milk powder:75%whey protein concentrate,T6: 25%skim milk powder: 75%soy bean protein, and total substitution of skim milk powder in T7: 52.5% whey protein concentrate and T8: 52.5%soy bean protein) of each with whey protein concentrate or soy protein in 8 batches and control without addition. The result traded ice cream batches were chemically, microbiological and organoleptically analyses when fresh and after 30 days storage at -18˚ c. All treatments decreased in the activity PH values were deserved in all variants after 30 days. The same hand was also observed for the T.S., nitrogenous continents and fat contents. The highest overrun of 36% was detected in T5 and the lowest of 32% in T8. Organoleptic score of 91 was gained in the control, whereas the range of 87 – 70 in all treatments compared with the control. The corresponding range of 83 – 67 was detected after 30 days, compared with 83 in the control. On the other hand, It showed effect of adding the mastic gum on the organoleptic score of 91 was gained in the control, whereas the range of 76 – 74 in all treatments compared with the control. The corresponding range of 71 – 68 was detected after 30 days, compared with 83 in the control, in another direction. The milting point increased after 30days compared with the fresh products either at 30, 60 or 90 mints. All of the examined treatments were completely free from <em>Staphylococcus aurous</em> group and coliform either when fresh or during storage.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081020171001Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions.4014043891810.21608/jfds.2017.38918ENH. Z.TawfeukFood Sci. & tech. Dept.; Fac. Agriculture and natural resources; Aswan University; Aswan, Egypt.R. A.GomaaFood Sci. & tech. Dept.; Fac. Agriculture and natural resources; Aswan University; Aswan, Egypt.Journal Article20190704The objective of the present work was to evaluate the changes in cane juice quality and its liquors during the main stages of raw sugar processing under prevailing industrial condition at Kom Ombo raw sugar factory, Aswan, Egypt during 2016/2017 working season. Results revealed that a noticeable inversion of sucrose content due to microbial action in mill train system in compared with mixed juice. Also the mud filtrate juice was characterized by low purity and glucose ratio, the clarification process had no effect on the quality with the exception of the reduction of fructose level may be due to alkalinity and high temperature. Results showed also glucose was the dominating reducing sugar through the extraction and clarification steps. The starch content of the factory clear juice was much lower than those of the crude juice. Although the pre-evaporation, evaporation and syrup sulphitation steps had no remarkable effects on the carbohydrate ratios of the sugar liquors. The apparent purity of strike A (mixed of sugar crystals and liquors which obtained from crystallization and cooking processes) was higher than the other of the syrup indicating the addition of rich liquors at crystallization step. The final molasses had 42.1 purity and 70.7 RS%S. although the glucose was still the dominant reducing sugar in molasses. Fructose was present in relatively a high amounts indicating the inversion of sucrose or conversions of other reducing sugars into fructose. On the other hand starch remained in the final molasses revealed to its separation in the centrifuges, yet appreciable amounts were present in raw sugar due to the selective absorption of starch during sugar crystallization.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081020171001Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.4054093892210.21608/jfds.2017.38922ENShaymaa H.SadekFood Technology Res. Institute, Agricultural Research Center, Giza, EgyptM. A.MohranDairy Science Department, Assiut University, EgyptA. M.Abd- El RahimDairy Science Department, Assiut University, EgyptA. M.HassaneinFood Technology Res. Institute, Agricultural Research Center, Giza, EgyptJournal Article20190704Two spices aqueous extracts (cumin and thyme) at zero, 0.5, 1, 2, 3, 4 and 5% concentrations were investigated for their influence on the activity of some starter cultures. <em>Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactococcus lactis subsp diacetylactis, Lactobacillius casei</em> and yoghurt starter (<em>Lactobacillus delbrueckii subsp bulgaricus& Streptococcus thermophilus</em>) were used. Each culture was examined in reconstitute skim milk containing spices aqueous extract. Freshly grown cultures were used as control. Regarding to cumin, <em>Lactococcus lactis subsp lactis</em> gave the highest acidity of 1.32 %, followed by <em>Lactobacillius casei</em> (1.08%), yoghurt starter (1.07 %), <em>Lactococcus lactis subsp diacetylactis</em> (1.07 %), whereas the lowest acidity of 1.01 %, was detected for <em>Lactococcus lactis subsp cremoris</em> after 48 h at 5% cumin aqueous extract, while respecting to thyme extract, it was 1.03, 1.02, 1.0, 1.0 and 0.97 % for yoghurt starter, <em>Lactococcus lactis subsp cremoris, Lactococcus lactis subsp lactis, Lactobacillius casei</em> and<em> Lactococcus lactis subsp diacetylactis </em>after48 h with 5% thyme aqueous extracts, respectively<em> . </em>The highest bacterial growth rate in cumin extract were found with <em>Lactococcus lactis subsp lactis</em> (187.5×10<sup>6</sup>cfu/g) while the lowest were found with <em>Lactococcus lactis subsp diacetylactis</em> (100×10<sup>6</sup>cfu/g), while in thyme extract the highest bacterial count in <em>Lactococcus lactis subsp diacetylactis</em> (135×10<sup>6</sup>cfu/g) and the lowest one was <em>Lactococcus lactis subsp lactis</em> (103×10<sup>6</sup>cfu/ml).Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-365081020171001Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch4114173892510.21608/jfds.2017.38925ENMona M.KhalilFood Industries Dept - Fac. of Agric., Mansoura Univ. , EgyptM. M.TabikhaFood Industries Dept - Fac. of Agric., Mansoura Univ. , EgyptM. H.HosnyFood Technology Res. Inst., Agric. Res. Center, Giza, Egypt.A. A.KortamFood Industries Dept - Fac. of Agric., Mansoura Univ. , EgyptJournal Article20190704Unripe banana flour (UBF) is a starchy food that contains a high proportion of indigestible compounds as resistant starch (RS), and non-starch polysaccharides. Therefore this study was designed to examine the effect of adding unripe banana flour as a source of resistant starch to prepare some bakery products such as cupcake and flat bread of high nutritional quality. The effect of wheat flour substituted with unripe banana flour at the levels of 10, 20, 30, 40, and 50% were investigated in terms of the physicochemical and Sensory evaluation of cupcake and flat bread. Sensory evaluation revealed that successful replacement of cupcake samples was found at levels 10 , 20 and 30% unripe banana flour ( contained 10.44 , 17.93 and 21.05% RS). While flat bread samples with10, 20 and 30% unripe banana flour (contained 11.19 , 18.62 and 21.02% RS).Obtained results indicated that specific volume reduced with the increasing level of unripe banana flour .Texture profile analysis showed that replacement of wheat flour by unripe banana flour increased hardness and cohesiveness. But resilience, springiness, chewiness and gumminess were decreased of processed cupcake samples. On the other hand the increasing level of unripe banana flour added to wheat flour caused increasing hardness, and decreasing in springiness, gumminess, and chewiness of flat bread. So it can be suggested that unripe banana flour can be used up to 30% in preparation of bakery products such as cupcake and flat bread with good sensory and physicochemical properties