ORIGINAL_ARTICLE
Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria
Spices are reported to be helpful against diseases of oxidative stress such as cardiovascular diseases and exhibit antimicrobial properties. The potential for their use in adjuvants in tuberculosis cases have not been explored. In this study, the in vitro antioxidant and anti-tuberculosis activities of nine Nigerian spices (Syzigium aromaticum, Thonnigii sanguinea, Piper nigrum, Zanthoxylum zanthoxyloides, Zingiber officinale, Cyperus articulatus, Xylopia aethiopica, Lepidum sativum, and Nigella Sativa) along with their phenolic contents, including total phenolics, total flavonoid, and total tannin contents were evaluated. Antioxidant activities were determined by DPPH scavenging and nitric oxide inhibitory assays. The anti-tuberculosis activity against Mycobacterium bovis and Mycobacterium smegmatis was evaluated using the broth micro-dilution method to determine the minimum inhibitory concentration (MIC). The ranges for the total phenolics, total flavonoids, and total tannins contents were 7.3-193.9 mg GAE/g, 0.0-12.5 mg QE/g, and 0.0-44.4 mg TAE/g, respectively, in all spices. The extracts presented strong DPPH scavenging and nitric oxide inhibitory activities with IC50 values ranging from 4.2-1098 µg/mL and 0.0025-28.65 µg/mL, respectively. S. aromaticum and T. sanguinea showed significant DPPH scavenging activities with IC50 of 4.2 and 7.7 µg/mL, respectively, which were comparable to that of ascorbic acid (3.6 µg/mL) (p ≤0.05). Z. zanthoxyloides and S. aromaticum also exhibited significant nitric oxide inhibitory activities (p ≤0.05) with IC50 of 0.0025 and 0.0051 µg/mL, respectively, which were comparable to the gallic acid value of 0.00088 µg/mL. A weak anti-tubercular activity was however observed with MIC values ranging from 25000-781 µg/mL and 12500-781 µg/mL for M. bovis and M. smegmatis, respectively. A correlation between anti-tubercular and antioxidant (NO and DPPH) activities of the spices was found for M. bovis and M. smegmatis (R =0.8957, 0.8241; R= 0.7681, 0.7030, p ≤ 0.05) respectively. The anti-tuberculosis properties of Thonnigii sanguinea and Lepidum sativum are being reported for the first time.
https://ejfs.journals.ekb.eg/article_103699_bcc718124134d403f03649ddeb10d1a9.pdf
2020-12-01
193
202
10.21608/ejfs.2020.23810.1041
antioxidants
Anti-tuberculosis
Spices
Kevwe
Esievo
kesben20@yahoo.com
1
Department of Medicinal Plant Research and Traditional Medicine, National Institute for Pharmaceutical Research and Development (NIPRD)
AUTHOR
Aliyu
Adamu
adamu4real2002@gmail.com
2
Department of Medicinal Plant Research and Traditional Medicine, National Institute for Pharmaceutical Research and Development (NIPRD)
AUTHOR
Omolola
Fatokun
lolatemmy@gmail.com
3
Department of Medicinal Plant Research and Traditional Medicine, National Institute for Pharmaceutical Research and Development (NIPRD)
AUTHOR
Chinelo
Chukwuka
nellychkwuka@yahoo.com
4
Department of Medicinal Plant Research and Traditional Medicine, National Institute for Pharmaceutical Research and Development (NIPRD)
AUTHOR
Kazeem
Olatunji
kto2k1@gmail.com
5
Department of Microbiology and Biotechnology, National Institute for Pharmaceutical Research and Development (NIPRD)
AUTHOR
Henry
Egharevba
omoregieegharevba@yahoo.com
6
National Institute for Pharmaceutical Research and Development (NIPRD)
LEAD_AUTHOR
ORIGINAL_ARTICLE
Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit
Functional properties, nutritional quality, and sensory characteristics of wheat flour/ pumpkin peel puree (PPP) based biscuits were investigated. Wheat flour and PPP were mixed in the ratio of 100:0 (control), 90:10, 80:20, 70:30 and 60:40 (weight/weight). Developed biscuits with PPP showed reduced lightness with increased yellowness and redness than control. The increase in PPP incorporation level increased water solubility index and decreased water absorption index and oil absorption index of biscuits. Spread ratio and density of biscuits increased slightly by increasing the PPP incorporation level. The crude fibre, minerals, β-carotene, and vitamin C contents of developed biscuits increased significantly (P < 0.05) by increasing the PPP incorporation level. The formula contained 80:20 wheat flour and PPP, respectively, revealed the highest sensory scores among all tested samples. The biscuit made from this formula contained 6.14% moisture, 15.05% fat, 8.91% protein, 1.74% total ash, 1.84% crude fibre, 66.32% carbohydrate, 7.13 mg/100g β-carotene, 2.26 mg/100g Vitamin C, 2.94 mg/100g iron, and energy value of 436.37 Kcal/100g dry matter.
https://ejfs.journals.ekb.eg/article_106670_44374488ad57615c625cf3e91ad3fd9c.pdf
2020-12-01
203
212
10.21608/ejfs.2020.28771.1052
biscuit
Pumpkin peel
Wheat Flour
Samaa
Saleh
samaasaleh@alexu.edu
1
Department of Food Science, Faculty of Agriculture, (Saba Basha), Alexandria University, Alexandria 21531, Egypt.
AUTHOR
Salim
Ali
salim_2007@yahoo.com
2
Department of Food Science, Faculty of Agriculture, (Saba Basha), Alexandria University, Alexandria 21531, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt
Nowadays, there is a good demand for fruit drinkable yoghurt containing probiotics. Yoghurt is more nutritious than many other fermented milk products because it contains a high level of milk solids in addition to nutrients developed during the fermentation process. The aim of the present study was to produce fruit-flavoured drinkable yoghurt by using new isolates of Bifidobacterium breve and Lactobacillus plantarum as probiotic strains and in the enrichment with fruit juices (red grape or apricot), Furthermore, evaluation of physico-chemical, rheological, microbiological, sensorial properties and antioxidant activity of fruit-flavoured drinkable yoghurt during storage. The addition of probiotic bacteria such as Lactobacillus and Bifidobacterium sp. to yoghurt improves its functionality and health effects. In this study fruit-flavoured drinkable yoghurt containing two ratios of red grape and apricot juices (7.5% and 10%) and 7.5% sugar were produced by using novel isolates of Bifidobacterium breve and Lactobacillus Plantarum. Chemical, microbiological, and sensorial properties, beside nutritional characteristics of drinkable yoghurt were improved by adding 10% red grape or apricot juice and 1.5% probiotic bacteria (Bifido. breve and Lb. plantarum) and enriched with 1% oat..
https://ejfs.journals.ekb.eg/article_106682_2532e0b6bbf347c64e3b37db6304299e.pdf
2020-12-01
213
228
10.21608/ejfs.2020.33315.1061
probiotics
fruit-flavoured drinkable yoghurt
Lactobacillus and Bifidobacterium
Elsayed
Ismail
sayed1973@yahoo.com
1
Dairy Department- Faculty of Agri.- Benha University
LEAD_AUTHOR
Mohamed
Shenana
meshenana@fagr.bu.edu.eg
2
Dairy department- Faculty of Agri. Benha Uni
AUTHOR
Mohamed
Elalfy
mbelalfy@fagr.bu.edu.eg
3
Dairy Department, Faculty of Agri.,Benha Uni.
AUTHOR
Ehab
Essawy
ehab_essawy2000@yahoo.com
4
Food Tech. Res. Instit., Agric. Res. Centre, Ministry of Agric., Egypt
AUTHOR
Sanaa
Abdelhahim
s-elmarghany@yahoo.com
5
Food Tech. Res. Instit., Agric. Res. Centre, Ministry of Agric., Egypt
AUTHOR
ORIGINAL_ARTICLE
Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality
This study aimed to improve the quality properties and sanitary production conditions of Taizzy soft cheese by using some of new isolate of Lactobacillus rhamnosus Iso7, and L. plantarum ATCC14917. Incorporate the selected probiotic organisms into Taizzy soft cheeses and the performance of these organisms in terms of their survival during cheese-making and ripening, as well as the influence of probiotic organisms on product quality as assessed by the composition of the cheeses. The proteolytic pattern, amino acid profile and the sensory evaluation of the cheese were investigated. The results showed that probiotic Taizzy soft cheeses could be an efficient vehicle for different probiotic bacteria until they reach the consumer. Sensory evaluation indicated that probiotic Taizzy soft cheeses made with Lactobacillus rhamnosus Iso7 strain achieved significant high scores of body & textures when fresh and during storage periods. Taizzy cheese with different probiotic strains had improved appearance, colour and overall acceptability
https://ejfs.journals.ekb.eg/article_106689_b8cbf8eb7f3bbf4ddcabdc5c3245b8e5.pdf
2020-12-01
229
243
10.21608/ejfs.2020.33440.1062
Taizzy cheese
probiotic
cheese slurry
Elsayed
Ismail
sayed1973@yahoo.com
1
Benha - kalyobiya
LEAD_AUTHOR
Mohamed
Shenana
meshenana@fagr.bu.edu.eg
2
Dairy department- Faculty of Agri. Benha Uni
AUTHOR
Mohamed
Elalfy
mbelalfy@fagr.bu.edu.eg
3
Dairy Department, Faculty of Agri.,Benha Uni.
AUTHOR
Nabil
Al Dubai
nabildubai1965@gmail.com
4
Food Sci. and Technology Dept., Fac. Agric., Ibb Univ., Ibb Yemen.
AUTHOR
ORIGINAL_ARTICLE
Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage
The impact of adding mango peel extract (MPE) on lipid oxidation, color deterioration, microbial stability and sensory properties of beef burgers stored at 4 ± 1 °C for 12 days was investigated. The MPE was incorporated into beef burger mix at 0.1, 0.2 and 0.3%, and compared with 0.01% butylated hydroxyanisole (BHA)/butylated hydroxytoluene (BHT) (1:1; positive control) and control (without any antioxidants; negative control). The results showed that mango peel powder contained high total phenolic content (TPC) (45.17 mg/g) and antioxidant activity (92.05%). Also, the results showed that pH and color ( L*, a* and b*) values of MPE-containing burgers were lower than those of both controls. By the end of storage time, the (0.3%) MPE-containing burgers showed the lowest pH (6.03) and color (L*, a* and b*) values (49.95, 11.51 and 10.38, respectively). Also, the (0.3%) MPE-containing burgers had higher TPC (121.85) and lower TBARS values (0.18) compared to the controls (29.57-60.65 mg GAE/100g and 0.19-0.20 mg malondialdehyde/kg, respectively). Consequently, adding the MPE enhanced the antioxidant activity and resulted in a significant inhibition of total aerobic count in comparison to both controls. The results obtained from sensory analyses revealed that adding the MPE to beef burgers was effective with regard to retarding color and taste deterioration, and rancid odor formation. The (0.1%) MPE-containing burgers had the highest overall sensory scores. The results obtained from this study showed that MPE can be an effective additive with regard to retarding deterioration of quality characteristics during the cold storage of beef burgers.
https://ejfs.journals.ekb.eg/article_108558_7e5bb95a4e41c879ad7bb8e5726c38d8.pdf
2020-12-01
245
258
10.21608/ejfs.2020.31683.1056
Mango peel extract
Beef burger
Antioxidant activity
Sayed
Mokhtar
smmokhtar@yahoo.com
1
Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
LEAD_AUTHOR
Gehad
Eldeep
gehadeldeeb@yahoo.co.uk
2
Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
AUTHOR
ORIGINAL_ARTICLE
Control of Biogenic Amines in Peanut Butter by Incorporation of Some Probiotic Bacteria
Biogenic amines have been reported to present in different foods. The formation of biogenic amines is influenced by many factors, such as raw materials, microorganisms, and storage conditions. The study aimed to investigate the possibility of incorporation of probiotic bacteria (B. infantis 35624 and L. plantarum 299v) to control biogenic amines formation in peanut butter under the conditions prevailing in this product. The data showed that peanut butter might be a suitable matrix to protect probiotics during storage, and B. infantis had the highest survivability in all samples during incubation at different pH. The values of biogenic amines were decreased continuously in liquid medium relevant to the activity of probiotic bacteria cells. All liquid medium samples had high histamine decreasing ratio; 77.2% for B. infantis and 76.16% for L. plantarum compared with other amines at pH 6.8. The data showed that the incorporation of probiotic bacteria in peanut butter, reduced biogenic amines, especially tyramine and cadaverine, during storage at different temperatures. Degradation of biogenic amines was less at 37° C comparing to 4° C and 25° C. All organoleptic properties were significant when compared to the control sample after 12 weeks of storage at 4, 25 and 37°C, respectively.
https://ejfs.journals.ekb.eg/article_110097_fcdfdcaaf8ecf347b44e64e93c369ee2.pdf
2020-12-01
259
270
10.21608/ejfs.2020.32844.1059
probiotic bacteria
Peanut butter
biogenic amines
Gehad
ElDeeb
gehadeldeeb@yahoo.co.uk
1
food science and technology, faculty of agriculture, Suez Canal University,Al- Ismailia, Egypt
LEAD_AUTHOR
Sayed
Mokhtar
smmokhtar@yahoo.com
2
Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
AUTHOR
ORIGINAL_ARTICLE
Therapeutic Effects of Gymnema (Gymnema sylvestre) and Sea Grape (Coccoloba uvifera L.) on Carbon Tetrachloride Induced Hepatotoxicity in Rats
This investigation aimed to study the effect of gymnema (Gymnema sylvestre) and sea grape (Coccoloba uvifera L.) on carbon tetrachloride (CcL4) induced hepatotoxicity in rats. Thirty male albino rats weighing 150±5g were divided into 6 equal groups (n=5 rats); one group kept as control negative, while the other 5 groups injected s/c by CcL4 in parrafin oil 50% V/V (2ml / kg b.wt.) twice a week for two weeks for liver intoxication incidence, one of them left as (C +ve) while the rest four groups orally administered using two doses 5 & 10% of gymnema and sea grape each. At the end of experimental period (45 days), blood samples were collected for serum separation to determine serum liver enzymes, total cholesterol, triglycerides, atherosclerosis index, lipoprotein fractions and kidney functions. The obtained results demonstrated that gymnema and sea grape at two doses 5 &10%, especially at high dose for each herb caused significant improvement in liver enzymes, lipid profiles, serum glucose and kidney functions in hepatotoxic rats. According to the results, gymnema and sea grape could improve the levels of liver enzymes, lipid profiles, glucose and kidney functions in CcL4 induced hepatotoxicity in rats.
https://ejfs.journals.ekb.eg/article_110216_2aaaf107e3579330ad1a26e2e2cc24da.pdf
2020-12-01
271
279
10.21608/ejfs.2020.30314.1055
Hepatotoxicity
sea grape
gymnema
El-Sayed
Bakr
sayedhamed20007@hotmail.com
1
Al-Shawkea, Holy Makkah
LEAD_AUTHOR
Muna
Alyamani
mayamani@uqu.edu.sa
2
Department of Family Education, Faculty of Education, Umm Al-Qura Unvirsity, Makka Al-Mukarama, KSA
AUTHOR
ORIGINAL_ARTICLE
Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder
Black rice has been reported to contain many bioactive compounds, protein, crude fiber, total carbohydrates and minerals with attractive purple color making it valuable component in dairy industries. Partial replacement of dairy ingredients by 2-6% black rice powder (BRP) to make functional processed cheese spreads (PCS) was investigated. Chemical composition, microbiological, rheological characteristics, total phenolic compounds (TPC), antioxidant activity (AA) and sensory evaluation of PCS were determined. Results showed that no significant difference was observed in dry matter and fat content between PCS and control sample however, the protein content was significantly decreased by addition of BRP. Adding different ratios of BRP in PCS increased the TPC and AA than control sample as fresh and throughout the cold storage period. Furthermore, fortification with BRP significantly affected the rheological characteristics of PCS. Inclusion of black rice powder at different concentrations in the PCSs mix had no noticeable effect on the microbiological quality. Sensory evaluation results revealed that using 2% BRP in PCS processing had higher acceptability compared with control sample. Thus, BRP could be incorporated in PCS to develop a product with acceptable functional, nutritional and sensory properties.
https://ejfs.journals.ekb.eg/article_110236_e86911e56f8c7a270b3b41639dcba469.pdf
2020-12-01
281
289
10.21608/ejfs.2020.36261.1068
Black rice
Processed Cheese spreads
Antioxidant activity
Rafik
Khalil
rafikkhalil2004@yahoo.com
1
Dairy department Suez canal university
AUTHOR
Wael
Elkot
wael.fathi@agr.aswu.edu.eg
2
Dairy science and technology department, Faculty of agriculture&amp;natural resources, Aswan university
LEAD_AUTHOR
ORIGINAL_ARTICLE
Production of High Nutritional Value Gluten Free Crackers with Sesame and Turmeric Powder
The proximate composition of sesame (Sesame indicum) indicates that it has significant amounts of proteins, fat and fiber (24.1, 58 and 6.48%). Also, sesame seeds are rich in various mineral constituents. Among them, calcium and iron. Turmeric (Curcuma longa) powder is rich in both zinc and iron (3.00 and 19.00 mg/100gm, respectively). Also, it is rich in vitamins. All the parameters tested showed that the sesame seeds and turmeric crackers had significantly higher nutrient content compared to control crackers. This study has shown that substitution of corn flour with sesame seeds, up to 15% and 2% turmeric, can give crackers with enhanced nutritional value in terms of protein, fat, fibre, mineral and vitamin content. Consuming sesame and turmeric crackers could provide children with part of their daily requirements of protein, dietary fiber, carbohydrate, calcium, iron and zinc. Also, the study has shown that substitution with sesame seeds and turmeric powder could produce crackers that are even more acceptable than 100% corn flour crackers.
https://ejfs.journals.ekb.eg/article_117006_579cd25ad18fda219adb853fab42cab2.pdf
2020-12-01
291
302
10.21608/ejfs.2020.21731.1045
Sesame seeds
turmeric powder
gluten free crackers
Hanan
Hussien
hananhussienh@yahoo.com
1
Pastry Research, Food Technology Research Institute, Agricultural Research Center, Cairo, Egypt
LEAD_AUTHOR
Nabil
El-Adly
nabil.e6872@yahoo.com
2
9 El-Gamma str., Giza
AUTHOR
Omima
Shams
omimasr@yahoo.com
3
Pastry Research, Food Technology Research Institute, Agricultural Research Center, Cairo, Egypt
AUTHOR
Esmat
Mohamed
esmat.m82@yahoo.com
4
Biotechnology Department, Higher Institute for Agriculture Co-Operation, Shobra, Cairo, Egypt
AUTHOR
ORIGINAL_ARTICLE
Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.
The main target of this study is preparing probiotic dairy beverage or drinkable yogurt fortified with Pomegranate Juice concentrate (PJC). Quality evaluation and microbiological examination of the probiotic dairy beverages using PJC is achieved. Three ratios of PJC were used (0.8, 1.0 and 1.2%; w/w) vs. control with addition of 5% sugar to apply four treatments using cow milk. Culture contained Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium, and Streptococcus thermophiles were used. All resultant beverages samples were stored in refrigerator at 5-7°C for 14 days and were analyzed when fresh, after 7 and 14 days of storage period. The results indicated that the pH values of the beverages fortified with PJC was decreased while the acidity was increased with supplementation of PJC and during 14 days of storage at 5-7°C. The levels of TS, WSN and Ash contents were increased as the proportion of fortification increased. Fat contents showed no clear differences between control and treatments where they contained the same ratio. The values of TN were increased as the level of PJC increased, while their values were decreased through the storage period. The TVFA levels were clearly increased as both fortification ratio and storage period increased. Microbiological examination data revealed that St. thermophiles, L. acidophilus and Bifidbacterium bifidium counts in fortified samples were decreased as PJC ratio increased and as storage period progressed rather than control. The organoleptic properties of fortified samples showed that the color & appearance degrees were low in treated samples rather than control. However, T1 and T2 possessed the favorite color in treated samples. The scores for body & texture were clear varied either in treated samples or stored samples .Flavor scores indicated that sample T2 had the favorite flavor. The total acceptability indicated that control samples had the highest degrees followed by T2.
https://ejfs.journals.ekb.eg/article_117009_dbff3214ceea0294fe2c71b95d2db13e.pdf
2020-12-01
303
313
10.21608/ejfs.2020.31951.1057
dairy
beverages
pomegranate
Hayam
Abbas
prof.hayamabbas@yahoo.com
1
Dairy Science and Technology, National Research Centre, Egypt
LEAD_AUTHOR
Mohamed
Hammad
mnour20002005@gmail.com
2
Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
AUTHOR
Samaa
El-Sayed
dr.samaamahmoud@yahoo.com
3
Food Science & Technology Department, Faculty of Home Economic, Al-Azhar University, Tanta, Egypt
AUTHOR
ORIGINAL_ARTICLE
Manufacture of Functional Kareish Cheese fortified with Oat, Talbina, Lima Bean and Sweet Lupin
Recently, fortification of kareish cheese with functional foods has gained momentum in response to the variable health status of developed countries, especially in Egypt. Functional foods such as oat, talbina, lima bean and sweet lupin were used in fortification of kareish cheese. Besides, determination of the chemical composition, microbiological counts, and rheological, organoleptic analysis. In this study, kareish cheese was made using reconstituted skim milk powder at a rate of 10% which was divided into 12 equal portions, one for the control and eleven were fortified with different concentrations 1%, 2% and 3% of the functional foods under study excepting for the ratio 3% of oat addition. The addition of those functional foods had an observed increasing effect on the content of cheese moisture, also a noticeable increase in fat, ash, fiber content, and slight increase in total protein. High acidity of kareish cheese remarkable by the addition. Total bacterial counts and lactic acid bacteria slightly decreased at zero time then started to increase significantly by the increase of the storage period until reached the maximum count at 21 days then the count began to decrease. Molds and yeasts increased by the increasing of storage period. The test results of Coliform and staphylococcus sp. Counts were negative. Rheological properties of kareish cheese were affected significantly by the addition of the functional foods under study. All treatments were sensually acceptable, but the most acceptable treatments were control and those fortified treatments with functional foods under study at ratio of 1%.
https://ejfs.journals.ekb.eg/article_117012_c064a190b419bf7e4ec0660e163c64d1.pdf
2020-12-01
315
326
10.21608/ejfs.2020.33599.1063
Rheological
microbiological
organoleptic
Mohamed Nour-Eldin
Hamad
dr_mnour@du.edu.eg
1
Dairy, Agriculture, Damietta, Damietta, Egypt
LEAD_AUTHOR
Dina
El-Bushuty
dnorbody@du.edu.eg
2
New Damietta
AUTHOR
Hajar
El-Zakzouk
hagarzakzouk306@gmail.com
3
El Aasar Damietta
AUTHOR
ORIGINAL_ARTICLE
Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods
In attempted to producing the stuffed pate and potatoes buriet with kareish cheese fortified with 1% (W/W) oat, talbina, lima bean and sweet lupin. The portion size of control and fortified kareish cheeses added at 15% (W/W). In addition, determination the organoleptic evaluation and calculating of total calories of stuffed pate and potatoes buriet with fortified kareish cheese with functional foods at fresh. Results indicated the differences in the nutritional values that appeared on kareish cheese as a result of fortifying it with functional foods. The more increase in concentration of fortification, the more increase in nutritional values of kareish cheese which appeared in the chemical composition including (moisture, protein, fat, fiber, ash, Mg, K, Fe, Zn) contents. Furthermore, sensory evaluation was carried out and the results presented that pate and potatoes buriet which added to them about 15% of control kareish cheese was the highest acceptance, followed by those added to them kareish cheese fortified with talbina, lima bean, oat and sweet lupin, respectively. Moreover, total calories were calculated for the fresh treatments of kareish cheese which were included in producing pate and potatoes buriet products (Kcals/15gm). it was found that pate and potatoes buriet which added to them about 15% of kareish cheese fortified with sweet lupin were the highest calories, followed by the kareish cheese control, the kareish cheese fortified with talbina, lima bean and oat, respectively.
https://ejfs.journals.ekb.eg/article_117014_af96efacff1a3ac9b835a2ca419e76f6.pdf
2020-12-01
327
335
10.21608/ejfs.2020.33606.1064
oat
Talbina
Buriet
Mohamed Nour-Eldin
Hamad
dr_mnour@du.edu.eg
1
Dairy, Agriculture, Damietta, Damietta, Egypt
LEAD_AUTHOR
Dina
El-Bushuty
dnorbody@du.edu.eg
2
New Damietta
AUTHOR
Hajar
El-Zakzouk
hagarzakzouk306@gmail.com
3
El Aasar Damietta
AUTHOR
ORIGINAL_ARTICLE
Preparation of Functional Ice Milk Supplemented With Lupine Flour
This study was proposed to investigate the possibility of utilization of sweet lupine (lupines albus) flour for producing functional ice milk for human consumption. Lupine consider a rich source of protein, minerals, antioxidant, and anti-microbial materials. Sweet lupine flour (SLF) was incorporated with skim milk powder at levels 5%, 15% and 25% respectively to produce healthy ice milk. Effect of replacement on chemical, physical, viscosity, meltdown, rheological, microbial quality and sensory evaluation. Protein, fat, ash, TS contents as well as pH values and overrun were increased in all samples which reconstituted with SLF compared to control. The acidity was decreased by increasing SLF compared to control. Also, the viscosity of mixes increased by increasing SLF compared to control. As well as melting down value decreased by increasing SLF. Texture profile was affected by replacement with SLF, the hardness increased by increasing the amount of SLF from 2049.49gf in control to 2347.98, 2937.19 and 3100.05 gf for 5, 15 and 25% SLF, respectively. The microbiological aspect was improved specially the sample contained 25% SLF which had the lowest total bacterial count. The sensory properties of ice milk especially sample contained 5% SLF had the highest overall acceptability compared with other samples.
https://ejfs.journals.ekb.eg/article_117015_7becbd87e6b413ebf277e02c861058ea.pdf
2020-12-01
337
350
10.21608/ejfs.2020.38469.1071
Texture profile
Antimicrobial
antioxidants
Sara
Othman
saraothman@yahoo.com
1
Food Science and Technology Department, Faculty of Home Economic, Al-Azhar University, Egypt
AUTHOR
Samaa
El-Sayed
dr.samaamahmoud@yahoo.com
2
Food Science & Technology Department, Faculty of Home Economic, Al-Azhar University, Tanta, Egypt
AUTHOR
Mohamed Nour-Eldin
Hamad
dr_mnour@du.edu.eg
3
Dairy, Agriculture, Damietta, Damietta, Egypt
LEAD_AUTHOR
ORIGINAL_ARTICLE
Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese
The present study evaluated the chemical and rheological changes in Gouda cheese as affected by the partial use of buffalo's milk and different types of probiotic bacteria, as well as biogenic amines (BAs) content was evaluated to assess the safety of cheese. Results revealed that free amino acids content increased progressively during the ripening period. The partial replacement of cow’s milk by 25% of buffalo’s milk in cheese [T1 (25% buffalo's milk + 75% cow’s milk, T2 (25% buffalo's milk + 75% cow’s milk + L. helveticus CH5) and T3 (25% buffalo's milk + 75% cow’s milk + L. plantarum ATCC14917)] increased the cheese's hardness and adhesiveness at zero time. However, at the end of ripening period, no significant differences were recorded between the control (100% cow's milk) and T3 which suggesting more improving impact due to the used probiotic bacteria (L. plantarum). Additionally, the detected BAs levels in all samples were located within the safe limits recommended by the FDA. However, T3 had the lowest BAs content because the addition of probiotic bacteria decreased BAs formation in cheese.
https://ejfs.journals.ekb.eg/article_117450_eb67a36b8ccd9545dfdce6e013c453e9.pdf
2020-12-01
351
364
10.21608/ejfs.2020.36164.1067
Gouda Cheese
probiotics
biogenic amines
Amany
Eldeeb
amanyeldrini@gmail.com
1
Dairy Technology Research Dept., FTRI, ARC, Giza
AUTHOR
Nahed
Elwahsh
nahed.elwahsh@yahoo.com
2
Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
AUTHOR
Mohamed
Ahmed
m.bedair.nrc@gmail.com
3
Food Toxicology and Contaminants Dept., National Research Centre, Cairo, Egypt.
LEAD_AUTHOR
ORIGINAL_ARTICLE
Physicochemical, Microbiological Evaluation of Probiotic Milk Beverages Fortified with Concentrated Apple Juice
The preparation of dairy beverages rich in probiotic microorganism and fortified with concentrated apple juice (CAJ) is the goal of this study. Culture (ABT-5) contained Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidium were used to prepare the dairy beverages. Sweetened cow milk which inoculated with cultures (0.1g/L of milk) was used as a control beverage sample (C). Samples were fortified with 8, 10 and 12% (w/w) CAJ to create treatments T1, T2, and T3, respectively. The chemical, microbial and sensory evaluation of samples were acheived fresh and during storage at 5±2ºC. The results revealed that the pH values decreased, but the total solids, ash, water-soluble nitrogen (WSN), and total volatile fatty acid (TVFA) contents increased as the level of CAJ increased. During the storage period ; the pH value also decreased, while WSN and TVFA in all dairy beverages increased. Fat contents showed slight increases between control and fortified samples, however, slight decrease was noticed in their values during storage period. The counts of St. thermophilus and Bifidbacterium bifidium in fortified samples were decreased as CAJ ratio increased and as storage period progressed, while the counts of L. acidophilus were increased as the ratio of CAJ increased; else, they decreased as storage period increased. Organoleptic properties of samples fortified with CAJ during 14 days of storage recorded obvious variations in all evaluated properties. The total acceptability indicated that T2 samples (10% CAJ) had the highest degrees and possessed favorite properties with probiotic and healthy behavior.
https://ejfs.journals.ekb.eg/article_118200_44d9f13e8e15c46675b9d18facffa9fa.pdf
2020-12-01
365
376
10.21608/ejfs.2020.32475.1058
Dairy beverages
probiotic
Apple juice
mohamed
hammad
mnour20002005@yahoo.com
1
Dairy Department, Faculty of Agriculture, Damietta University, Damietta, Egypt.
AUTHOR
Hayam
Abbas
prof.hayamabbas@yahoo.com
2
Dairy Science and Technology, National Research Centre, Egypt
LEAD_AUTHOR
Samaa
El-Sayed
dr.samaamahmoud@yahoo.com
3
Food Science & Technology Department, Faculty of Home Economic, Al-Azhar University, Tanta, Egypt
AUTHOR
ORIGINAL_ARTICLE
Chemical Characterizations of Carbonated Whey Beverages Fortified with Fruit Juice and Some Herbs Extract
IN THIS STUDY, sweet whey was obtained from the manufacturing of Ras cheese. Lactose was hydrolyzed by lactase (β-D-galactosidase) at pH 6.6. Hydrolyzed whey beverages were produced by mixing sugar (10%), fruit juice or/and herbs extract to hydrolyzed whey. The whey beverages were carbonated by injecting CO2. The carbonated hydrolyzed whey beverages were evaluated for their amino acids, vitamin C, total antioxidant, total phenol compounds and minerals. Higher hydrolysis in whey sugar was obtained at pH 6.6 with β-D-galactosidase level of 0.4% after incubation for 300 min at 37°C (P<0.05). The content of leucine was the highest followed by lysine and threonine in all beverage treatments (P<0.05). Results indicated that carbonated whey beverages containing lemon (S4) had the highest ascorbic acid content, total antioxidant activity and total phenolic compounds content. The level of calcium was the biggest (P<0.05) in carbonated whey beverages. Generally, carbonated whey fortified with lemon juice, green tea extract and/or peppermint extract had high contents of major bioactive compounds compared with control samples (S1 and S2).
https://ejfs.journals.ekb.eg/article_127099_e91930ca586a7b42d02c0e6b14b8dcdf.pdf
2020-12-01
377
388
10.21608/ejfs.2020.34038.1065
Carbonated whey beverages
Amino acids
ascorbic acid
Atallah
Mabrouk
atallah.mabrouk@fagr.bu.edu.eg
1
Moshtohor _ tukh _ qalibia
Front of the faculty of agricultural
LEAD_AUTHOR
Dalia
Gemiel
dalia.gemiel@fagr.bu.edu.eg
2
Dairy Sci. Dept., Moshtohor Faculty of Agric., Benha University, Egypt.
AUTHOR
ORIGINAL_ARTICLE
Effect of feeding Moringa tree products on ewe milk composition and on the resultant yoghurt properties
Moringa oleifer tree products are riches in various bioactive ingredients that have a good role in dairy products. This work aimed to study the effect of adding different Moringa tree products (oil, leave, and cake) in ewe’s rations on milk composition as well as chemical, sensory and microbiological properties of the resultant yoghurt. Thirty-five lactating Barki ewes were randomly assigned into five groups. Each group was feed diet containing different ratios and type of Moringa products. The first group was control (C) The other four groups were classed as follow: Group (1): feed 2.5% Moringa seed cake: (MC1); Group (2): feed 5% Moringa seed cake: (MC2). Group (3): feed 1% Kg /DM Moringa oil (MO) Group (4): feed 15% of total DM Moringa leaves (ML). The chemical compositions of milk as well as the microbiological properties of the resulting yoghurt were studied fresh and during storage time. Results revealed that milk composition significantly (P<0.05) increased with diet fed on MC1 as compared to control. The observed pH differences between different yoghurts treatments are attributed to differences in chemical composition and high total solids of milk between groups. The diacetyl and acetaldehyde contents of yoghurt samples were higher in treatment than the control. The count of S. thermophilus and L. bulgaricus in all treated yoghurt samples was higher than in control, while no significant difference observed in the counts of S. thermophilus and L. bulgaricus, either in the control or between yoghurt treatments. The yoghurt produced from the dairy ewes’ feeding on Moringa oleifera product had good chemical and microbiological properties. So, using it was concluded that feeding Moringa oleifera products is effective in the feeding of dairy ewes’ and other ruminant animals.
https://ejfs.journals.ekb.eg/article_135082_d41d8cd98f00b204e9800998ecf8427e.pdf
2020-12-01
387
396
10.21608/ejfs.2020.39580.1074
Moringa products
ewes’ milk
yoghurt
Samy
El-Shamy
samy.nrc@gmail.com
1
Dairy Sciences Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
AUTHOR
Heba
Salama
hebasalama11@yahoo.com
2
Dairy Department, Food Industries and Nutrition Division, National Research Center
LEAD_AUTHOR
Ahmed
Aboamer
aboamer.nrc@gmail.com
3
Dairy Sciences Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
AUTHOR
Mahmoud
Shaaban
mahmoud_msh83@yahoo.com
4
Biological Applications Department, Nuclear Research Center, Atomic Energy Authority, Inshas, Cairo, Egypt.
AUTHOR
Hossam
Ebeid
hossamebaid55@gmail.com
5
Dairy Sciences Department, National Research Centre, 33 Bohouth St. Dokki, Giza, Egypt
AUTHOR
Mohamed
M. M. Mostafa
mohamedmostafa@yahoo.com
6
Biological Applications Department, Nuclear Research Center, Atomic Energy Authority, Inshas, Cairo, Egypt
AUTHOR