Production and Evaluation of Lentil Soup and Bissarah
Reham
Khatab
Food Science and technology dept., Faculty of agric. Fayoum University, Fayoum, Egypt.
author
Samah
Abd-Eltawab
food science and technology, faculty of Agriculture, Fayoum university, Fayoum, Egypt.
author
Awad
Mahmoud
Food Sciences & Technology Department , Faculty of Agriculture, Fayoum University
author
text
article
2020
eng
The aim of this study was to production and evaluation of Lentil soup and Bissarah as precooked foods could be prepared in few minutes. Shifting to the results, it was reported that dried lintel soups and Bissarah had high protein content (24.07 and 21.75 %), potassium is the most predominated elements with values of 797 mg/100g in dried lentil soup and 546 mg/100g in Bissarah. HPLC technique showed that Lentil soup and Bissarah were rich in leucine, lysine, and arginine as essential amino acids, as well glutamic and aspartic acids as non-essential amino acids. Result showed that the Bissarah extract had higher total phenolic content, than Lentil soup extract. Gallic acid, Pyrogallol, Vanilline were detected to be the major phenolic components in Bissarah extract meanwhile, Pyrogallol was the predominant in Lentil soup extract. Bissarah and Lentil soup may be good sources of antioxidant agents, which its extracts had the lowest value of IC50 (1.2 and 0.77mg/ml) respectively. Antinutritional factors as phytic acid decreased in the end product, as a result of cooking and heat treatment. During storage period for six months there is no a remarkable changes in all of protein, fat, ash and fiber contents in both of dried lintel soup and Bissarah. As well these products were characterized by high microbiological quality where the number of microbes and detection of aflatoxins are within the Egyptian standard specifications values .Sensory evaluation were acceptable for both lentil soup and Bissarah. Therefore, we recommend publishing the importance of these food products (dried lintel soups and Bissarah) as a food rich in minerals, fibers, phenols and antioxidants, at the same time an easy to prepare and inexpensive food.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
1
13
https://ejfs.journals.ekb.eg/article_69357_84f336cfaa6612a018c624cbd20716c2.pdf
dx.doi.org/10.21608/ejfs.2020.21201.1033
Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.
Nadia
Abd El Aziz
Meat and Fish Technol. Res. Dept., Food Technol. Res. Inst. , Agric. Research Center, El- Sabahia, Alexandria, Egypt.
author
text
article
2020
eng
Abstract Beef meatballs were made with 0.0,25,50,75,and 100% replacement of lamb fat by an olive oil in water emulsion . The technological , and physicochemical properties composition and fatty acid profile as well as storage stability at -20°C for 4 months of these products were studied . The results indicated that emulsion stability increased and cooking loss lower with increasing the lamb fat replacement in meatballs by olive oil emulsion . Also both oleic and linoleic acids within meatballs lipid fraction were increased with no changes in the oxidation stability of the products containing olive oil emulsion during frozen storage . The acceptance and sensory properties of meatballs were not impact by the different ratio of lamb fat replacement . Total cholesterol was reduced due to such replacement while the total energy value from fat content of these products did not affected . Results confirmed that meatballs with healthier lipid profile can be preparded using olive oil emulsion
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
15
25
https://ejfs.journals.ekb.eg/article_69358_44e559a7374a886a3e0d243a48973906.pdf
dx.doi.org/10.21608/ejfs.2020.19388.1028
Utilization of Olive Pomace As A Source of Bioactive Compounds in Quality Improving of Toast Bread
khaled
Selim
food science and technology, faculty of agriculture, fayoum university, fayoum, Egypt
author
Waleed
Badawy
Food Technology Department, Faculty of Agriculture, Kaferelsheikh University, Egypt
author
Iryna
Smetanska
University of Applied Sciences Weihenstephan-Triesdorf
Faculty of Agriculture, Food and Nutrition, Triesdorf, germany
author
text
article
2020
eng
Olive oil pomace is produced as by-product with a large quantity during olive oil processing. It is a promising source for polyphenolic compounds and fibers which could be used in food industry. In this work proximate chemical analysis of olive pomace (two-phase olive oil extraction) was studied. Also, seven extracting solvents were tested in extracting the phenolic compounds from the olive pomace (OP). Total phenolic, flavonoids, and flavonols contents of the different extracts were determined. In addition to, the antioxidant activity of the phenolic extracts was investigated using 2, 2-diphenyl-1-picrihydrazyl (DPPH) to assess the efficiency of the extracting solvents. The obtained data rivaled that protein, fat, ash and fiber contents of OP were 2.48, 2.33, 1.33 and 20.37% (FW), respectively. It is clear that the OP contains a large quantity of fibers and it had cellulose content about 40.7% of the fiber content. Furthermore, the total phenolic content was varied in the different extracts and ranged from 8.29 to 36.24 mg GAE g -1. While, the total flavonoids were ranged from 2.23 to 12.52 mg QE g-1. Methanol and water (80:20) recorded the highest antioxidant activity with EC50 of 1.373g/g DPPH while, the acetone extract recorded the lowest antioxidant activity with EC50 of 8.052g /g DPPH. Toast bread was fortified with the cellulose isolated from OP at three replacement levels of 2, 4, and 6% and the results showed that there were no significant differences between control sample and the sample fortified with 2% cellulose in most of sensory characteristics tested. Addition of pomace cellulose at replacement level of 2% enhanced the texture of the bead and was more acceptable than the control. The results concluded that olive pomace is a good source for dietary fibers and polyphenolic compound which could be used in the food industry.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
27
40
https://ejfs.journals.ekb.eg/article_75163_b5c14b0084f26cd53adade5fb9e09900.pdf
dx.doi.org/10.21608/ejfs.2020.22871.1038
Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese
Mohamed Nour-Eldin
Hamad
Dairy, Agriculture, Damietta, Damietta, Egypt
author
Sherif
El-Kadi
Agricultural Microbiology Department, Faculty of Agriculture, Damietta University
author
Nayra
Megahed
Department of Dairying, Faculty of Agriculture, Damietta University
author
text
article
2020
eng
Twenty-two different spices were purchased from local market of Damietta and it were added in two form (complete or crushed) during the manufacturing of Ras cheese. These spices were tested for their effect on physicochemical, organoleptic and microbiological properties of Ras cheese in fresh, after salting, 2, 3, 4 and 5 months, respectively. The pH values ranged from (5 - 6) in all treatments. The moisture content and the weight of cheese wheels gradually decreased for all treatments at the end of storage period. The percentage of decreasing in the weight of control sample was 25.7%, and the best sample was in crushed white pepper (17.14%), the worst samples in the losing weight was 30.77% in Nutmeg. The best treatment of Ras cheese for flavor with whole grain of cumin, the addition of Basil gave the cheese a new taste and demonstrated the taste of salt. The flavor decreased in cheese with black cumin and it was the worst flavor in Fenugreek. The best texture appeared in the cheese with basil and the worst result was in cheese with cinnamon. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color in black pepper and the worst score was in capsicum. Generally, the highest score was in treatment with cumin, but the worst result was in Ras cheese with sumac. The microbiological analysis showed that, comparing the whole spice with crushed spices it was found that, crushed spices was better than whole spices in the case of the decreasing of microbial load. The best of crushed spices which decrease total bacterial count was black pepper (24.10%), total fungal count was caraway (29.24%) and lactic acid bacteria was white pepper (33.08%), respectively.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
41
55
https://ejfs.journals.ekb.eg/article_75358_23195fc67cc2a830eff36d9019522c27.pdf
dx.doi.org/10.21608/ejfs.2020.22885.1039
Manufacture of Healthy Kariesh Cheese Using Pomegranate Peel Powder
elham
El-Den
Department of Dairy Science, Faculty of Agriculture, Menofia University
author
text
article
2020
eng
Pomegranate peels powder (PPP) contain total phenolic compounds, antioxidation activity, which can provide numerous health benefits. Kareish cheese was prepared from buffalo’s milk supplemented with different levels 0.5, 1.0, 1.5 and 2.0% of PPP. Adding PPP increased significantly (p
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
57
64
https://ejfs.journals.ekb.eg/article_75775_36b4ed20fcccacc1e8241f41c88986eb.pdf
dx.doi.org/10.21608/ejfs.2020.21758.1035
The Chemical and Microbiological Properties of Ricotta Cheese Supplemented With Curcumin and Bifidobacteria
elham
El-Den
Department of Dairy Science, Faculty of Agriculture, Menofia University
author
text
article
2020
eng
Production of Ricotta cheese has been considered to be one of the economic ways for the utilization of whey. The aim of this study was investigating the possibility of improving the quality attributes of Ricotta cheese by using curcumin, and incorporating Bifidobacteria, with monitoring the changes of cheese quality and the survival of bifidobacteria during storage period. Four treatments were made to determine the effects of curcumin on the chemical properties of Ricotta cheese stored for 14 day refrigerated condition. Addition of 2% curcumin to Ricotta cheese affected significantly (p < 0.05) total protein, titratable acidity, lactose, fat and ash contents. These parameters were increased while cheese yield decreased gradually during storage period. Ricotta supplemented with curcumin was characterized by increasing phenol compounds (PC), antioxidant activity % (AA) and scores of organoleptic properties. Curcumin-treated probiotic Ricotta gained the highest PC, TAA. Curcumin could be considered as a good source of total phenolics. Also, high retention of antioxidant activity in curcumin-treated Ricotta could be related to the stability of the curcumin. Organoleptic properties of Ricotta cheese revealed that all curcumin-treated samples gained higher scores as compared to untreated curcumin treatment (control). Also, it was characterized by high counts of Bifidobacteria during storage period. It could be concluded that functional Ricotta of acceptable composition and acceptable quality can be made by the addition of Bif. infants and curcumin.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
65
72
https://ejfs.journals.ekb.eg/article_75776_1288c6e83f021db8e8ed66567762b9a0.pdf
dx.doi.org/10.21608/ejfs.2020.21792.1037
Identification of Milk Types Using Front Face and Synchronous Scanning Fluorescence Spectroscopy
Hosam-Eddin
Elgarhi
Dairy science and technology department, Faculty of Agric, Fayoum University, Fayoum, Egypt.
author
Safaa
El-Aidie
Dairy Technology Research Department, Animal Production Research Institute, Agriculture Research Center, Egypt.
author
Shaimaa
Hamdy
Dairy Science Department, Faculty of Agriculture, Fayoum University, Egypt.
author
Khaled
Abbas
Dairy Science Department, Faculty of Agriculture, Fayoum University, Egypt.
author
text
article
2020
eng
Fluorescence spectroscopy is a technique used to determine fluorescence spectrum that emits by fluorescent compounds. Milk had more than one fluorescent compounds such as tryptophan, vitamin A and etc. Quick identification of milk types is needed in dairy plants for milk quality control and safety. The ability of two different fluorescence spectroscopy techniques (front face fluorescence spectroscopy and synchronous scanning fluorescence spectroscopy) was determined to discriminate 40 milk samples according to milk species (10 samples for each of buffalo's, cow's, goat's and sheep's milk). The statistical methods, principal component analysis PCA and factorial discriminant analysis FDA, were used for more illustrating the obtained results. FDA was applied separately on the first five principal components obtained from PCA which performed on the two different fluorescence techniques. Results obtained from FDA showed that 100% of correct classification was obtained for data sets from the two different fluorescence techniques. The obtained results confirmed that the front face fluorescence spectroscopy and synchronous scanning fluorescence spectroscopy were capable of differentiate milk species.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
73
80
https://ejfs.journals.ekb.eg/article_77387_cb8ea8796ee68f56fa5d6ffe7c594261.pdf
dx.doi.org/10.21608/ejfs.2020.23158.1040
Effect of Thermal and Chemical Pre-treatments on Shelf Life and Quality of Egyptian Pomegranate Arils
Hesham
Eissa
National Research Centre
author
Siham
Faheid
Food Technology Department
National Research Centre
author
Sawsan
El-Faham
Food Tech. Dep.
NRC
author
Wafaa
Ibrahim
Food Tech. Dep.
NRC
author
text
article
2020
eng
This investigation was carried out to study the preserving of Egyptian pomegranate aril with different thermal and chemical pre-treatments to increase shelf life and maintain quality of Arils. TSS, pH, acidity, vitamin C, T. Phenol, antioxidant activity color characteristics, microbiological and sensory evaluation were determined for the different thermal and chemical pre-treatments of on Egyptian pomegranate aril for 21 days. All untreated and treated samples were storage at 4 oC for 21 days and the previous parameters were analyzed after zero, 7, 14 and 21 days. Results evidenced that it was found that the Total soluble solids (TSS) content, titratable acidity and pH decreased during storage of pomegranate arils in pre-treated samples through 21 days storage at 4 oC. During successive storage period the Hunter color Lab* value and parameters (L*, a*, b*, ΔE, C*, H* and BI) of arils decreased, showing a decrease in brightness (L*), redness (a*) & yellowness (b*). On 21th day of storage the least microbial count was observed for samples thermal pre-treated with SB and WB, then chemical pre-treated with SO2 and PS. The results showed that the non-enzymatic browning and the concentration of total anthocyanine (TACN) were low in SO2 and PS pre-treatment pomegranate arils samples compared with un-treatment samples. However, all pretreatments did not effect on total phenol contents. The sensory score revealed that there was not much variation in color scores over the storage period. On 21th day of storage highest sensory score was observed for arils treated with SO2 and PS pre-treated pomegranate arils. The present study exposed that the thermal and chemical pre-treatments such as water blanching (WB), steam blanching (SB), sodium metabisulfite (SO2) and potassium sorbate (PS) can be applied for increasing shelf life of pomegranate arils maintaining the functional compounds during storage at 4 oC.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
81
88
https://ejfs.journals.ekb.eg/article_80753_641acaddc4a350785121e790e69db111.pdf
dx.doi.org/10.21608/ejfs.2020.20365.1032
Improving The Texture Properties of Camels’ Milk Rayeb
Marwa
Desouky
author
text
article
2020
eng
Camels’ milk produces weak texture when it is manufacture to fermented products. This study aims to investigate how camels’ milk fortification with different ratios (ranged from 5 to 25 g /100g) of camel milk sweet curd (CMSC) affects the quality attributes of rayeb produced from this milk. Physicochemical, microstructure (fresh samples only) and sensory properties were assessed for rayeb from different treatments during the storage period (6±0.5°C for 15 days). The supplementation of camels’ milk with CMSC reduced the fermentation time, particularly with high ratios (≥ 15 g /100g). The results show that the whey syneresis, pH decreased (p ≤ 0.05) meanwhile, dynamic viscosity increased in all treatments till the end of the storage period. The microstructure showed different uniform protein matrix aggregates among treatments. In conclusion camels’ milk rayeb could be produced successfully prepared with camel milk sweet curd, displayed good quality attributes/ highly accepted panelists scores and could be considered a successful tool to solve the challenges of producing fermented camels’ milk product “Rayeb”
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
89
99
https://ejfs.journals.ekb.eg/article_82909_1f6f3f4031a09e1046f9c7bdd0ca34fd.pdf
dx.doi.org/10.21608/ejfs.2020.25124.1043
Controlling of Microbial Hazards for Potato Chips manufacturing through Food Safety Management System (ISO 22000)
Mahmoud
Abdelaziz
Food Science and Technology Department,Faculty of Agriculture, Tanta University,Egypt
author
Mousa
Salem
Food Science and Technology Department,Faculty of Agriculture, Tanta University,Egypt
author
Samir
Elsanat
Food Technology Department, Faculty of Agriculture,Kafrelsheikh University, Egypt
author
Rasha
Eissa
Food Science and Technology Department,Faculty of Agriculture, Tanta University,Egypt
author
text
article
2020
eng
Food safety is a fundamental public health concern, and achieving a safe supply poses major challenges for organization involved in the food chain, so numbers of foodborne hazards must be properly analyzed, assessed and managed to meet growing and increasingly complex sets of global food chain. Proper implementation of food hygiene principle across the food chain in conjunction with hazards analysis and critical control points system will ensure food safety. In this study, Microbiological hazards were controlled for two fried potato chips production lines, processing & packaging for each line starting from raw materials receiving, storage…etc, where microbiolgical tests were carried out at all stages of product production on raw materials received, water used in the manufacturing process, microbiological swabs were taken from the equipment and surfaces of the processing and packaging lines as well as the hands of the workers, in short the stages of potato chips production are as follows: Potatoes receiving & storage ==> Washing ==> Peeling ==> Manual sorting ==> slicing ==> washing and remove starch ==> Frying ==> Optical & Manual sorting ==> Seasoning ==> Packaging and print coding ==> Palletizing. Based on actual conditions in the plant a specific Hazard analysis and critical control point (HACCP) model has been developed to ensure safe product, reduce and support the traditional inspection and quality procedure of fried potato chips product through food safety management system ( FSMS-ISO 22000), the prerequisite programs (PRPs), operational prerequisite programs (OPRPs), critical control point (CCP), critical limits, preventive, monitoring procedures and corrective actions have been designed in this HACCP plan.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
101
116
https://ejfs.journals.ekb.eg/article_82911_84d2e547ef913ab0b680f90eb3723ae8.pdf
dx.doi.org/10.21608/ejfs.2020.23183.1044
Public Health Risks and Microbial Contaminants Associated with Consumption of Local Fried Plantain (Dodo Ikire) in Osun State, Nigeria.
Olalekan
Adebimpe
Department of Community Medicine, University of Medical Sciences Ondo city Nigeria
author
Adeola
Oluremi
2. Department of Medical Laboratory Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
author
Ayodeji
Faremi
3. Osun State Hospital Management Board, Nigeria
author
Maryam
Adebimpe
Department of Medical Laboratory Sciences, Kwara State University Ilorin Nigeria.
author
text
article
2020
eng
Locally fried plantains (Dodo Ikire) which are local snacks for both indigenes and travelers are always packed inside a transparent nylon bag which may pose public health risks to consumers. Samples were collected from major production and hawking hotspots for microbiological analysis. This study aimed to isolate and determine microbial load of Dodo Ikire using standard microbiological procedures. Analysis of the fried plantain revealed total bacterial count ranging from 3.0 × 102cfu/ml (Bacillus cereus) to 4.0 × 108 cfu/ml (Staphylococcus aureus). Mean coliform count ranged from 2.6 × 106cfu/ml (Klebsiella spp) to 6.0 × 103cfu/ml (Escherichia coli), and fungal count ranged from 3.0 × 104cfu/ml (Penicillium marneffei) to 3.0 × 108cfu/ml (Yeast). The isolated microorganisms includes fungi, enterobactericae and gram positive bacteria. The coliform has the highest counts (≥ 102) in most samples; this can be due to post production contamination as the entire food samples involved use of heat during manufacturing. This study concluded that fried plantain (Dodo Ikire) posed a risk to Nigerian people due to high microbial load and it is a read-made food that most travelers usually consume.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
117
122
https://ejfs.journals.ekb.eg/article_88259_12815242de98f72dcf6a8fe1948e0392.pdf
dx.doi.org/10.21608/ejfs.2020.16929.1019
Active Components of Squid Ink and Food Applications
Youssef
Riyad
Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
author
Ayat
Rizk
Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
author
Nesrin
Mohammed
Meat and Fish Technology Research Dep., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
author
text
article
2020
eng
In Egypt, squid ink is disposed of during squid preparation, which may cause environmental pollution and health problems. Therefore, this study was carried out to make use of the active ingredients found in the squid ink as by-products. The chemical composition, the mineral, total phenols, and flavonoids contents of squid ink were determined. DPPH radical scavenging activity, cytotoxicity, and antitumor activity of squid ink on human tumor cell line (Lung carcinoma cell line) were also tested beside its antimicrobial activity. Two mixtures of black or brown squid ink sauce were prepared. The results indicated that the antioxidant activity was 91.66%. The results of the cell viability and toxicity assay of squid ink indicated that as the concentration of squid ink increased the viability percentages were decreased, while inhibitory activity percentages were increased. The IC50 [the concentration causing the death of 50% of the human tumor cell line (Lung carcinoma cell line A549)] was 22 µg/ml. The results also indicated that the squid ink had antimicrobial activity against Bacillus subtilis, Aspergillus fumigates, Aspergillus niger, Candida albicans, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, and Proteus vulgaris with zone inhibitions of 19, 18, 12, 13, 11, 13, 12, and 10 mm, respectively. The overall acceptability scores of the black and brown squid ink sauces were 9.35 and 10, respectively. In conclusion, the formulated squid ink sauces with a strong odor, high acceptability, and different colors as well as anti-oxidant, anti-microbial, and anti-cancer activities can fulfill the desires of many consumers.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
123
133
https://ejfs.journals.ekb.eg/article_88239_21fc381bc7d6c92e9ad6b6edc911179e.pdf
dx.doi.org/10.21608/ejfs.2020.27247.1049
The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread
Elsayed
Mahmoud
Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
author
Abd-Ellah
Abd-Alla
Dairy Science Department, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
author
Elsayed
Bakhiet
Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Assiut, 71524, Egypt
author
Mohamed
Sorour
Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Sohag 82524, Egypt
author
text
article
2020
eng
Fayesh is one of the most popular types of bread in Egyptian kitchen, which depends on the fermentation of boiled milk using cereals and legumes. In this study, the optimum conditions for fermented milk used in the manufacture of Fayesh were evaluated. The bacteria responsible for the milk fermentation were also isolated and identified.Ten gram of whole or crushed some cereals and legumes were added separately or incombination to 150 mL beilod milk and incubated at room temperature (traditional method) or at 30, 40 and 50 ºC.Ten grams of whole or crushed some cereals and legumes were added separately or in combination to 150 mL boiled milk and incubated at room temperature (traditional method) or 30, 40 and 50 ºC.The results illustrated that milk fermentation needs more time at room temperature than fermentation at 40 ºC. At 40ºC, the time of milk fermentation was the lowest compared to that at 30 and 50 ºC.Regarding the type of grains, the fermentation time was the lowest using theboth whole lentil (7.5 h) and crushed wheat green (7.5 h),followed bywholefaba bean (8.0 h).When mixing the grains, the least time for fermentation was 6.5 hours, using lentil/wheat grain mixture, followed by fababean/green wheat (7.0 h), fababean/wheat grain (7.0 h), green wheat/wheat grain (7.0 h), and lentil/green wheat (7.25 h).Staphylococcus vitulinus was isolated from faba beans, green wheat,and wheat grain. Staphylococcus lentus was isolated from chickpea and sesame, while Enterococcus faecium was also isolated from lentil.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
135
145
https://ejfs.journals.ekb.eg/article_91291_225c27baa9f2c04ecff7bd4b904a8bae.pdf
dx.doi.org/10.21608/ejfs.2020.26172.1047
Improvement of Nutritional Value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot
Gamal
Elhadidy
Bread and Pasta. Dep., Food Tech. Res. Inst., Agric. Res. Center, Egypt
author
Esam
Rizk
Bread and Pasta. Dep., Food Tech. Res. Inst., Agric. Res. Center, Egypt
author
elshahat
El-Dreny
Special Food and Nutrition Dep., Food Tech. Res. Inst., Agric. Res. Center. Egypt
author
text
article
2020
eng
The aim of study to produce high quality, nutritional value, physical and sensory properties biscuits from quinoa flour QF, naked barley flour NBF, carrot powder CP and wheat flour WF. The materials used in this study were quinoa, naked barley, carrot and wheat flour as well as other ingredients used to produce biscuits. The results of chemical composition of materials and biscuit blends showed that crude ether extract, ash and crude fiber contents of all blends prepared using quinoa, naked barely and carrot were increment than those of blends prepared using wheat flour only. The obtained data showed that minerals contents of Ca, K, P and Fe in NBF, QF and CP were higher than those of WF. The blends made from naked barley, quinoa and carrot were a rich source of essential amino acids. The results showed that the quality of protein parameters biological value BV or Computed protein efficiency ratio C-PER were higher in samples prepared with NBF, QF and CP (B2, B3, B4 and B5) than those of control (wheat flour). The applied physical procedure using well blended combination of supplements resulted in production of biscuits its excellent sensory properties of color, taste, odor and over acceptability
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
147
157
https://ejfs.journals.ekb.eg/article_91292_97321077a8d5ec3cdbe885091f9e3915.pdf
dx.doi.org/10.21608/ejfs.2020.27770.1050
Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics
Youssef
Riyad
Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt.
author
Heba
Barakat
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
author
Sara
Amer
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
author
text
article
2020
eng
Frankincense (Boswellia carterii) has many medicinal benefits. In Egypt, a few people like to use it in chewing and sometimes in incense. This study aimed to use the water extract of frankincense powder prepared by soaking in drinkable water for 24 hours (T1) and boiling in water for one hour (T2) for the fortification of guava nectar in concentrations ranging from 0.25 to 2% (volume/ volume (v/v)). The chemical composition, phenols, and flavonoids contents of the frankincense were determined. Anti-oxidant (DPPH method) and antimicrobials (pathogenic bacteria) and cytotoxicity (HepG-2 and MCF-7 human cancer cell lines) activities were measured. Sensory evaluation and the physical properties of the guava nectar mixed with water extracts of frankincense were evaluated. The phenols and total flavonoid contents of the T2 sample were 0.869 and 0.147 mg/g, respectively. However, it was 0.748 and 0.070 mg/g, respectively for T1. The results showed that frankincense powder has 93.74% antioxidant activity with 67.26 mg/ml IC50. The results also showed that the T2 sample has antibacterial activity against Salmonella typhi and Bacillus cereus. The results also showed that the frankincense powder has cytotoxic activity and this activity is strong on HepG-2 human cancer cell lines compared to the positive control (doxorubicin), however, it is less activity on the human breast adenocarcinoma (MCF-7). The IC50 values of the frankincense powder were 7.8 and 33.9 µM, respectively, while doxorubicin values were 10.3 and 28.5 µM, respectively. The results of the sensory evaluation showed that water extracts of the frankincense can be added to guava nectar at concentrations up to1%.It can be concluded that it is possible to mix aqueous extracts of the frankincense with guava nectar to obtain a product with a pleasant taste, color, and aroma and having also the advantages of frankincense.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
159
171
https://ejfs.journals.ekb.eg/article_91294_2b7b62e14035c87759856d3ee8b3bf83.pdf
dx.doi.org/10.21608/ejfs.2020.29436.1053
Morphological characteristics of fungi species isolated from dairy products in Fayoum governorate
Hosam-Eddin
Elgarhi
Dairy science and technology department, Faculty of Agric, Fayoum University, Fayoum, Egypt.
author
Hebatullah
Abu-Elhebal
Dairy science and technology, Faculty of Agric., Fayoum Univ., Fayoum, Egypt.
author
Neimat
Elewa
Dairy Science Department, Faculty of Agriculture, Fayoum University
author
Ehab
Galal
Dairy Department, Faculty of Agriculture, Fayoum University, 63514, Fayoum, Egypt
author
text
article
2020
eng
Eighty samples of some different dairy products were collected from some different markets in Fayoum governorate. Samples were examined for incidence of filamentous fungi. Thirty five isolates of fungi were isolated and morphologically identified. The identification of fungi isolates mainly depended on colony characteristics (color and texture) and microscopic appearance including shape and branching of conidiophores, presence or absence of metulae, shape of phialides and texture of conidia. Filamentous fungi were isolated on Sabouraud Dextrose Agar (SDA) medium. Czapek Yeast Extract Agar (CYA) medium was used for the morphological identification of isolated fungi colonies. However, Lactophenol cotton blue dye was used to stain the microscopic slides of fungi species to prepare to microscopic examination. Then the microscopic images were taken by Canon G6 digital camera at a microscopic magnification power 1000x. The results revealed that all isolates fell into five fungi species classified into (four species of Aspergillus terreus, nine of Aspergillus niger, nine of Aspergillus flavus, eight of Aspergillus parasiticus, and five of Penicillium corylophilum).
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
173
179
https://ejfs.journals.ekb.eg/article_92871_3e1c373672314762d135e43c959b0a78.pdf
dx.doi.org/10.21608/ejfs.2020.28797.1051
Biochemical and Microbiological Properties of Edam Cheese with Black Cumin Oil
Hani
Abd Elmontaleb
Dairy Department, Faculty of Agriculture, Fayoum University, 63514, Fayoum, Egypt
author
Ehab
Galal
Dairy Department, Faculty of Agriculture, Fayoum University, 63514, Fayoum, Egypt
author
Doha
Abdelmageed
Dairy Department, Faculty of Agriculture, Fayoum University, 63514, Fayoum, Egypt
author
Shaimaa
Hamdy
Dairy Department, Faculty of Agriculture, Fayoum University, 63514, Fayoum, Egypt
author
text
article
2020
eng
Edam cheese samples were prepared with the addition of different concentrations of black cumin (Nigella sativa L) oil (0.2, 0.4 and 0.6 % v/w). Significant differences (P≤0.05) in chemical composition and ripening indices among treated cheese sample (0.6 % oil) and control was observed in all examined parameters. The added black cumin oil increased cheese acidity from 0.79 % in control to 1.13 % in cheese with 0.6 % oil at fresh time, with continuously increase in all cheese samples during ripening. Soluble nitrogen/Total Nitrogen reached 15.91 % in cheese with higher level of black cumin oil at the end of ripening. Free amino acids recorded 1.21 g leucine/g cheese in Edam cheese with 0.6 % oil at end of ripening times. Free fatty acids increased with increasing level of oil in Edam cheese samples. Incorporation of black cumin oil in Edam cheese reduced the total viable count (5.97 log cfu/g), yeast & molds (1.00 log cfu/g) at the end of ripening and inhibited the growth of coliform groups. Proteolytic bacteria recorded higher counts (3.19 log cfu/g), while lipolytic bacteria recorded lower counts (2.59 log cfu/g) in Edam cheese with 0.6 % oil comparing to other cheese samples at 60 days of ripening. Panelists accepted the taste of Edam cheese with higher concentration of black cumin oil (0.6 %) with no complains on appearance and smell, while they favored the texture of Edam cheese with higher percentage of oil, then overall acceptability went to 0.6 % oil treated cheese.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
48
v.
1
no.
2020
181
192
https://ejfs.journals.ekb.eg/article_95714_a9c141dcfa7cba073eadc919338e52b9.pdf
dx.doi.org/10.21608/ejfs.2020.26081.1046