Menoufia Journal of Food and Dairy Sciences最新文献

{"title":"UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN","authors":"A. Elbeltagy, T. El-Adawy, E. H. Rahma","doi":"10.21608/mjfds.2021.214219","DOIUrl":"https://doi.org/10.21608/mjfds.2021.214219","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124150374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN","authors":"Hager A. Abd- Elazize, E. H. Rahma, T. El-Adawy, A. E. Elbltagy","doi":"10.21608/mjfds.2021.214214","DOIUrl":"https://doi.org/10.21608/mjfds.2021.214214","url":null,"abstract":"Pectin is found to be widely used as additives in food, pharmaceutical and cosmetic industries. This study was carried out using orange peel as raw material to produce pectin and studied the effect of extraction medium type and concentrations on the Physio -chemical properties of orange peels isolated pectin and the different factors affecting pectin extraction and characterization using orange peel as raw material. Citric acid was higher in pectin yield 54.80% and 23.44% using citric and Hcl respectively. The optimum acid concentrations for pectin extraction was found to be 1 N and 0.3N for citric and Hcl respectively and the suitable time and temperature for extraction was 60 min and 90 o c for both acids used. There was a significant difference in isolated pectin physiochemical properties according to the acid used for pectin extraction. The contents of ash and a moisture in isolated pectins were lower for citric acid compared to Hcl treatment. Temperature had a significant effect on some Physio -chemical properties such as equivalent weight, methoxyl content and total anhydrouronic acid but degree of esterification wasn't significantly affected. Pectin's obtained in this study were characterized as high methoxyl pectin (HMP) since the DE was higher than 50 %. Total anhydrouronic acid for both acid was low than 65% so the pectin isolated needs more purification. In general results proved that orange citric acid prepared pectin has better physio -chemical properties which are a good indications in pectin quality evaluation.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116558736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE","authors":"E. Wahba, T. El-Adawy, A. A. Atef, A. El-Beltagy","doi":"10.21608/mjfds.2021.202633","DOIUrl":"https://doi.org/10.21608/mjfds.2021.202633","url":null,"abstract":"Natural bioactive compounds (antioxidants and antimicrobials) of three different plant materials (guava leaves, pomegranate peels, and turmeric powder) were extracted by different solvents (water, ethanol 70%, and ethyl acetate). The best plant extracts having high antioxidant activity were added to the cupcake blends to extend its shelf life. Cupcakes containing plant extracts were evaluated during storage for 28 days at room temperature (25 ± 2oC) through determination their chemical, microbiological, and sensory properties. The results indicated that ethanol 70% extracts of both guava leaves at concentration 10 mg/ ml and pomegranate peels at concentration 40 mg/ ml as well as ethyl acetate extracts of turmeric powder at concentration 20 mg/ ml had higher antioxidant activity than other extracts were added to the cupcake blends at concentration 0.5%. The cupcake with pomegranate peel ethanol extract had a lower (p ≤ 0.05) means of acid value (2.85 mg KOH/ gm oil), thiobarbituric acid value (0.45 mg malonldhyde/ kg sample), and peroxide value (3.41 meq O2/ kg oil) than other cupcake samples. Cupcakes with different plant extracts had a lower (p ≤ 0.05) means for total bacterial and coliform bacterial counts. Cupcake with pomegranate peel ethanol extract and cupcake with turmeric powder ethyl acetate extract had a lower (p ≤ 0.05) means for yeast and mold counts, while cupcake control sample had a highest (p ≤ 0.05) means of all microbiological examinations. The values of chemical and microbiological examinations for all cupcake samples at zero time of storage at room temperature were similar then were increased gradually with increasing the storage period. Cupcake control had a lowest (p ≤ 0.05) means in all sensory properties than other cupcakes with different plant materials extracts. No differences (p ≥ 0.05) were observed among all cupcake samples with different plant material extracts in their sensory properties except colour, and overall acceptability for cupcake samples with turmeric powder extract and α-tocopherol.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128088070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANTIMICROBIAL AND ANTIOXIDANT EFFICACY OF SOME NATURAL PLANTS EXTRACTS","authors":"T. El-Adawy, A. El-Beltagy, A. A. Atef","doi":"10.21608/mjfds.2021.202635","DOIUrl":"https://doi.org/10.21608/mjfds.2021.202635","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133603553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"IMPROVING THE HEALTH BENEFITS AND QUALITY OF LABNEH USING PROBIOTIC BACTERIA","authors":"K. Kebary, K. Kamaly, M. Mailam, A. G. Maamoon","doi":"10.21608/MJFDS.2021.149236","DOIUrl":"https://doi.org/10.21608/MJFDS.2021.149236","url":null,"abstract":"The effects of adding different strains from probiotic bacteria on the properties of Labneh were studied. Five Labneh treatments were made. Control Labneh treatment ( C) was made by inoculating the milk with 0.03% of freeze dried normal youghurt starter. Another three treatments were made by inoculating milk with 0.03% freeze dried normal youghurt starter plus 1.0% from each of Lactobacillus acidophilus (T1), Bifidobacterium bifidum (T2) and Lactobacillus plantarum (T3), while the fifth treatment was made by inoculating the milk with 0.03% freeze dried normal youghurt starter plus 0.33% from each of the previous three stains as a mixture. The obtained results revealed that the type of probiotic bacteria added during the manufacture of Labneh affected significantly (p≤0.05) the chemical composition, microbiological, rheological and organoleptic properties of Labneh. Treatment (T4) that made with a mixture from probiotic bacteria contained the highest acidity, total solids, protein, fat, acetaldehyde and diacetyl followed by treatments T1 and T3 those made by adding L. acidophillus and L. plantarum respectively and then T2 and C treatments. Also treatment (T4) exhibited the highest values for Hardness, Adhesiveness, Cohesiveness, Springiness, Gumminess and Chewiness, which means improving the texture parameter, followed by Labneh treatments T1 and T2 and then T3 followed by C. Incorporating of probiotic bacteria improved the organoleptic properties  and gained higher scores than control Labneh treatments. Although all Labneh treatments were accepted by the panelists, Labneh treatment (T3) that was made by adding L.plantarum gained the highest scores of organoleptic properties and was the most acceptable Labneh treatment T1 and T4 , then T2, followed by treatments. Titratable acidity, total solids, protein, fat and ash contents and values of Hardness, Adhesiveness, Cohesiveness, Springiness, Gumminess and Chewiness increased during storage period, while pH values and lactose content decreased. Diacetyl and acetaldehyde content increased up to the seventh day of storage period then decreased as storage period proceeded. The counts of each probiotic bacteria even at the end of storage period was higher than the number should be present to achieve their health benefits, therefore Labneh could be a promising vehicle to deliver the probiotic bacteria to the consumers.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117144962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES.","authors":"K. Kebary, S. A. Hussein, R. M. Badaw","doi":"10.21608/mjfds.2020.118062","DOIUrl":"https://doi.org/10.21608/mjfds.2020.118062","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130406448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK","authors":"Dr. Kh. M. K. Kebary, Dr. S. A. Hussein, Dr. R. M. Badaw","doi":"10.21608/mjfds.2020.113463","DOIUrl":"https://doi.org/10.21608/mjfds.2020.113463","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128471962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS","authors":"A. A. E. Bedawey, M. M. Saad, E. H. Rahma, A. Osheba","doi":"10.21608/mjfds.2020.113472","DOIUrl":"https://doi.org/10.21608/mjfds.2020.113472","url":null,"abstract":"This study was carried out to evaluate chemical composition, chemical, physical, microbiological and sensory properties of uncooked and semi-fried coated tilapia fillets which manufactured by using two spices mixtures and their volatile oils i.e., garlic and cumin (GC) and garlic and parsley (GP) during frozen storage at -18oC for 3 months, Also, chemical components, antioxidant and antimicrobial activities of garlic, cumin and parsley volatile oils and their mixtures were evaluated. Results indicated that volatile oils and their mixtures can be sorted according to their antioxidant and antimicrobial activities potency in the following descending order: GC > GP > garlic > cumin > parsley. Proximate composition of coated tilapia fillets were not affected by the type (GC or GP) and form of additives (volatile oils or spices powder) but significantly affected by cooking process and frozen storage period at -18oC. Moisture content of coated tilapia fillets was significantly decreased by semi-frying process. However, crude protein, crude fat, total ash and carbohydrates contents were significantly increased by semi-frying process. Coated tilapia fillets prepared without additives had significantly higher TVN, TMA, TBA, pH, water holding capacity values and cooking loss than tilapia fillets coated with different types of additives. Also, spices volatile oils mixtures were more effective than spices powder mixtures on reduction of TVN, TMA and TBA values. Semi-fried coated tilapia fillets had significantly lower TVN, TMA, water holding capacity, plasticity and cooking loss but significantly higher TBA and pH values than uncooked coated tilapia fillets. The T.V.N, TMA, TBA, pH and cooking loss values of coated tilapia fillets were significantly increased by frozen storage period increment. The uncooked tilapia fillets coated without additives had higher total bacterial count, coliform, staphylococcus aureus, lipolytic and proteolytic bacteria counts than uncooked tilapia fillets coated with different additives. Also, the total bacterial counts decreased by the semi-frying process. However, other types of bacteria were inhibited by semi frying process. Also, coating tilapia fillets with spices powder mixtures and their volatile oils mixtures led to improve sensory properties compared with control. Moreover, volatile oils mixtures more effective in improving sensory properties and decreasing microbial load of tilapia fillets.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121791555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES","authors":"M. Helal, T. A. E. Adawy, A. Beltagy, A. A. E. Bedawey, S. M. Youssef","doi":"10.21608/mjfds.2020.113467","DOIUrl":"https://doi.org/10.21608/mjfds.2020.113467","url":null,"abstract":"Antioxidant and antimicrobial substances were extracted from potato peels by using different solvents (water and both methanol and ethanol at a concentration of 80 and 100 %). The potato peel extracts were evaluated for yield extract, antioxidants activity, total phenols and total flavonoids. The best extracts were selected for their efficacy as an antioxidant and antimicrobial. The proximate composition of dried potato peels indicated that total carbohydrates (65.47 %) were the major compound, while total lipids (2.60 %) were the minor compound. Potato peel methanol extract at concentration 80 % (PPME) had higher yield extract (10.42 %), total phenols (3.78 mg GAE g-1 DW), total flavonoids (0.13 mg Rutine g-1 DW) and antioxidants activity (80.86 %) than other solvent extracts. The vanillic (176.64 µg/ l) and hesperdin (6058.52 µg/ l) were the most abundant phenolic and flavonoid compounds, respectively in PPME. Induction period (using Rancimat instrument) was increased from 5.95 hr for sunflower oil free from PPME to 10. 9 and 11 hr for sunflower oil containing 200 and 400 ppm of PPME, respectively, comparing with 14 hr for sunflower oil containing 200 ppm of butyl hydroxyl toluene (BHT). PPME at 400 ppm was more effective in inhibiting of both gram-positive and gram-negative bacteria and C. albicans than ampicillin.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"92 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132892365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK.","authors":"K. Kebary, S. A. Hussein, R. M. Badaw","doi":"10.21608/MJFDS.2020.171474","DOIUrl":"https://doi.org/10.21608/MJFDS.2020.171474","url":null,"abstract":"This study were investigate the effect of fortification yoghurt made from cow's milk with whey protein hydrolysate\" six treatments\" that made by fortified cow's milk with 3%NFDM (control) and five treatments that fortified with 0.5,1.0,1.5,2.0 and 2.5% whey protein hydrolysate and other five treatments that made by fortified cow's milk with 3%NFDM (control) and four treatments that fortified with 0.5,1.0,1.5 and 2.0 whey protein whey protein isolate on some chemical, rheological and organoleptic properties of yoghurt with cold refrigerator at12 days of storage, tetratable acidity, total solids, total protein hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness of yoghurt fortificated with whey protein hydrolysate and isolate were changed significantly it were increased by the rate of adding whey protein hydrolysate and isolate.on the other hand tetratable acidity increased by storage period progressed but total solids, total protein, ash content and fat contentdid not change significantly by storage period progressed,  fat content did not change by adding whey protein hydrolysate and isolate, ash content chang slight by adding whey protein hydrolysate and did not change significantly by adding whey protein isolate, pH decreased by fortification of either whey protein hydrolysate and isolate, syneresis decreased by fortification of either whey protein hydrolysate and isolate until sixth day of storage period then increased at the end of storage period ,  total bacterial counts, streptococci and lactobacilli counts increased by fortification whey protein hydrolysate and isolate until third day of storage period then decreased at the end of storage period,  Scores of organoleptic properties (flavour, body and texture, acidity and appearance) of yoghurt treatments fortified with whey protein hydrolysate at 2% and whey protein isolate at1.5 % and gained the highest scores.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127238126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}