Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506120150101EFFECT OF MILK SUPPLEMENTATION WITH VARIOUS TYPES OF MILK PROTEINS ON PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BIO-FERMENTED CAMEL’S MILK.1224851910.21608/jfds.2015.48519ENA. H.IbrahimDesert Research Center, Department of Animal and Poultry Breeding, Cairo, EgyptJournal Article20190919 In the present work, the influence of milk supplementation on physiochemical, microbiological and sensory properties of probiotic camel's yoghurt during refrigerated storage period of 21 d was studied. Three powders: sodium caseinate (SCN), whey protein concentrate (WPC) and skim milk powder (SMP) at three different ratios (1, 2 and 4%) were tested as supplementation. The results indicated that, the highest (<em>P<0.05</em>) titratable acidity, acetaldehyde and diacetyl values was found in bio-yoghurt supplemented with 4% WPC during storage period. Also, the addition of 4% WPC improved the viability of <em>S. thermophilus</em>,<em> Lb. delbrueckii subsp. bulgaricus</em>,<em> Bifidobacterium</em><em> animalis subsp. lactis BB-12 </em>and<em> Lb. acidophilus LA-5</em> more than SCN or SMP bio-yoghurts. On the other hand, the bio-yoghurts fortified with 4% SCN had the highest (<em>P<0.05</em>) viscosity, gel firmness and the lowest whey syneresis values in comparison with other treatments during storage. Organoleptic tests indicate that, the bio-yoghurts fortified with 4% SCN had significantly (<em>P<0.05</em>) higher scores in appearance and body and texture while the bio-yoghurts fortified with 4% WPC had higher acidic taste and flavor scores. Both the bio-yoghurts supplemented with 4% SCN or WPC showed better physical and similar overall acceptability scores compared to other treatments. The results suggested that the addition of 4% SCN or WPC could be used to produce acceptable bio-yoghurt made from camel’s milk.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36506120150101IMPACT OF HOT-AIR DRYING TEMPERATURE AND VELOCITY ON DRYING KINETICS, COLOR, PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF CAPE GOOSEBERRY (Physalis peruviana l.) FRUITS23404852210.21608/jfds.2015.48522ENK. M.YoussefFood Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, EgyptJournal Article20190919 The impact of temperature and air velocity during hot-air drying on the drying kinetics and some quality attributes of cape gooseberry fruit halves was studied. Experiments were conducted at 60 and 70 ºC as well as at air velocities of 0.4 and 0.6 m/ s. Experimental drying curves showed that drying process took place in the falling rate period. Thomson, Wand and Singh, and Page models showed a better fit to describe the drying curves of cape gooseberry fruits. Effective moisture diffusion increased with increasing the temperature, air velocity and the activation energy was found to be 38.78 KJ/ mol. Chromatic coordinates (<em>L<sup>*</sup></em>, <em>a<sup>*</sup></em> and <em>b<sup>*</sup></em>) as well as total color difference (ΔE), Chroma and Hue angle were affected by drying air temperature and velocity. Drying process caused a reduction in the β–carotene, total phenolics, total flavonoids contents and antioxidant activity; either determined by DPPH and/ or ABTS assays, of the dried fruits with non-significant reduction at 70 ºC as compared to fresh fruits. A high correlation was observed between fruit bioactive components (total phenolics and flavonoids as well as β–carotene) with antioxidant capacity. Thus, the dried fruits have potential for the development and production of many functional food products.