Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505720140701PHSICO-CHEMICAL CHARACTERISTICS OF TRADITIONAL BUTTER OIL MADE FROM SPONTANEOUS FERMENTATION OF GOATS’ MILK4594795301010.21608/jfds.2014.53010ENMarwa M.DesoukyBreeding Department, Animal production division, Desert Research Center, Matariya, Cairo, Egypt.Journal Article20191012Chemical and physical characteristics of goats’ butter oil prepared from naturally fermented goats’ milk, and stored under accelerated oxidation conditions at 63±0.5<sup>°</sup>C for 30 days were investigated. Different concentrations of α- tocopherol (2.5-10 mg/100g fat) and 1% of milk phospholipids (PL) were added to goat’s butter oil. Increasing the concentration of α-tocopherol and autoxidation process time significantly (P<0.05) influenced the properties of the butter oil properties. All α-tocopherol concentrations protected butter oil against oxidation to some extent and the protection factor depended on the concentration of α-tocopherol used. Increasing the concentration of α-tocopherol added did not affect the fatty acids composition in the butter. Butter oil treated with 10 mg α- tocopherol /100g fat was characterized with the highest unsaturated fatty acids (highly protected against oxidation), iodine number, saponification number, acid value and free fatty acids till the end of autoxidation process. Also, slip melting point decreased (p ≤ 0.05) with increasing the concentration of α-tocopherol added, being the lowest with the highest α- tocopherol concentration. On the other side, the specific gravity and refractive index showed an opposite trend under accelerated oxidation storage. All textural characteristics (hardness, gumminess, springiness, cohesiveness and chewiness) and dynamic viscosity values significantly decreased (p≤0.05) with extending the accelerated oxidation time, and by increasing the concentration of α-tocopherol used, being the lowest with 10 mg α- tocopherol /100g fat till the 30 <span style="text-decoration: underline;"><sup>th</sup></span> day of storage. Generally, direct addition of different concentrations of α-tocopherol and milk phospholipids significantly (p≤0.05) protected butter oil (longer shelf-life of this fat) during the stages of accelerated autoxidation.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505720140701EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD4814905301610.21608/jfds.2014.53016ENM. T.ShalabyFood Industries Dept. Faculty of Agriculture, Mansoura UniversityM. A.Abo-RyaFood Industries Dept. Faculty of Agriculture, Mansoura UniversityAl-Zahraa M.MotaweiFood Industries Dept. Faculty of Agriculture, Mansoura UniversityJournal Article20191012
This study aimed to examine the possibility of the production of bread using whole barley flour (WBF); two levels of substitution of 50% and 100% compared with wheat flour (WWF) only were administered. The effect of the baking process on the content of dietary fiber, particularly β-glucan, was investigated. Chemical composition alongside with the content and solubility of b-glucan in both raw materials and bread produced were determined. The results obtained showed that the barley flour gave the highest content of ash, crude fiber and fat compared to wheat flour. The highest content of total and soluble beta-glucan were recorded in whole barley bread followed by 50% barley substituted treatment. Moreover, the 100%WBF bread scored the highest content of fiber, protein and ash as well as fat content compared with wheat bread only, which was the highest in carbohydrate content only. Content of β-glucan showed higher values for the bread produced from whole barley flour followed by treatment 50% of barley flour and then bread traditional wheat flour, which scored the least content of β-glucan. The process of fermentation and baking could significantly reduce the total content of β-glucan in spite of increased solubility of beta-glucan. Taking into account the functional dose of β-glucan, it could be assumed that, presented content of β-glucan in barley bread, meet the recommended daily needs to achieve the health benefits attributed to barley β-glucan.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505720140701INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS4914995301910.21608/jfds.2014.53019ENW. M.El-SharoudFood Safety and Microbial Physiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura UniversityJournal Article20191012A total of 90 samples of traditional Egyptian dairy products including 25 samples of each of Kariesh cheese, Domiati cheese, and Ras cheese and 15 samples of Laban Rayeb were collected and exmained for the presence of <em>Lactococcus garvieae. </em>Potential isolates were identified using physiological and PCR examinations. PCR analysis confirmed 66 out of 84 physiologically identified <em>Lc. garvieae </em>isolates. This indicated the importance of employing a relevant PCR assay to confirm the belonging of isolates to <em>Lc. garvieae</em> rather than relying only on phsiological tests. <em>Lc. garvieae </em>was found to be associated with all the examined products at incidence rates ranging from 20% to 32%. <em>Lc. garvieae </em>isolates recovered from these products were found to be able to develop acidity to levels that caused milk coagulation after 24 h. Acidity levels ranged from 0.52% to 0.78% (T.A.%). <em>Lc. garvieae</em> isolates also showed proteolytic activities ranging from 0.00 to 0.04 mg tyrosine/ mL. Isolates from Domiati and Ras cheese generally showed higher proteolytic activities than those associated with Kariesh cheese and Laban Rayeb. None of the examined isolates were able to express a lipolytic activity. All isolates were sensitive to vancomycin, whereas 3%, and 9% of them showed resistance to kanamycin and tetracycline, respectively. A limited number of the <em>Lc. garvieae </em>isolates (7.6%) could produce the biogenic amine tyramine, but all isolates were unable to produce histamine. These results suggest a potential role of <em>Lc. garvieae </em>in the processing and ripening of dairy products, but also highlight the necessity of applying safety assessments before any potential industrial use of its strains.Mansoura University, Faculty of AgricultureJournal of Food and Dairy Sciences2090-36505720140701EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.5015145302410.21608/jfds.2014.53024ENM. M.RabieFood industries Dept. Fac. of Agric. Mansoura University.Rania E.El-gammalFood Industries Department, Faculty of Agriculture, Mansoura University, 35516, EgyptEman E.SaafanFood industries Dept. Fac. of Agric. Mansoura University.Journal Article20191012Soybean oil is the most popular types of edible oils in Egypt. It is characterized by rapidly due to oxidation and rancidity processes. This study has been conducted to study the various transactions mixing and heating on the stability of soybean oil. And has been mixing soybean oil to sunflower oil by ratio (1: 1) and has been conducting the process of primary heating at 50<sup>ₒ</sup>C for 3 hours and then was treated with natural antioxidants extracted from waste of fruits and grains factories for example mango peels, apple pomace and wheat bran with concentrations (200, 400 and 600 ppm) and TBHQ as synthetic antioxidants with concentration (200 ppm).<br /> Results for the identification and separation of phenolic compounds of the antioxidants using HPLC being as follows: chlorogenic, salicylic, vannillic, benzoic and ellagic acids were the predominant obtained phenolics compounds. also the results obtained from total phenolic compounds as gallic acid being (14.53: 144.13 mg / g) and 2,2 diphenyl1-picrylhydrazyl(DPPH) results showed that mango peel extract gave the highest antioxidant activity(96.59%) compared to other extracts.<br /> Treated oil were thermally heated at 65<sup>ₒ</sup>C for 96 hours and some chemical properties (acid number, peroxide value and TBA value) were evaluated , our results showed an observed increase in acid value of untreated oil samples compared with treated samples with different antioxidants extracts , whereas high gradual increase in the constants of oxidation and rancidity (peroxide and TBA values). Peroxide and TBA values were reached a maximum values which peroxide values being 22.57 ml.eqv./Kg oil for untreated oil sample and 12.96ml.eqv./Kg oil for treated oil sample with mango peels extract, while TBA values being 2.330 mg malonaldhyde/Kg oil for untreated oil sample compared with and 0.700 mg malonaldhyde/Kg oil in oil samples treated mango peel extract after 96 hours of heating.<br /> From then evident from the previous results that the additions of mango peel extract concentration of 600 ppm led to the improvement of the qualities of soybean oil mixture and thermally laboratories (chemical and natural) and delay rancidity and oxidation processes.