Menoufia Journal of Food and Dairy Sciences最新文献

{"title":"IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY","authors":"K. Kebary, S. Husien, R. M. Badawi, M. A. Habib","doi":"10.21608/mjfds.2020.112512","DOIUrl":"https://doi.org/10.21608/mjfds.2020.112512","url":null,"abstract":"Quality attributes of yoghurt made from cow's milk fortified with whey protein hydrolysate were studied. Six yoghurt treatments were made, control yoghurt was made by adding 3% non-fat dry milk to cow's milk while the other five treatments were made by fortifying cow's milk by 0.5, 1.0, 1.5, 2.0 and 2.5% whey protein hydrolysate respectively and 3.0% nonfat dry milk to each treatment. All yoghurt treatment was stored in refrigerator for 12 days and was sampled when fresh and at 3, 6, 9 and 12 days for chemical, rheological, microbiological analysis and sensory evaluation. The obtained results indicated that adding whey protein hydrolysate to cow's milk caused a significant increase of total solids, total protein and ash contents, titratable acidity, while decreased pH values and whey syneresis of yoghurt treatments and these effects were proportional to the rate of adding whey protein hydrolysate. Also, adding whey protein hydrolysate up to 2.0% increased the scores of organoleptic properties and treatment T4 that made with adding 2.0% whey protein hydrolysate was the most acceptable yoghurt treatments. Total solids, total protein, ash and fat contents of all yoghurt treatments did not change significantly, (P > 0.05) during storage period, while titratable acidity increased. Whey separation decreased during storage period up to the sixth day of storage period then increased up to the end of storage period, while the scores of organoleptic properties were almost stable up to the ninth day of storage period.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131768805","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 PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES","authors":"M. Bana, R. Goma, A. Sattar","doi":"10.21608/mjfds.2020.104360","DOIUrl":"https://doi.org/10.21608/mjfds.2020.104360","url":null,"abstract":"The present study was carried out to investigate the effect of parboiling process on physicochemical, nutritional properties, Milling quality and organoleptically of brown and white rice. The obtained results revealed that, physical properties of brown and white rice varied from one variety to another. Giza 182 rice variety was significantly the longest length among Giza 179 rice variety. In addition, parboiling process had no effect on the length and width of either brown or the white rice at P ≤ 0.07.The paddy rice of raw (Giza 179) had the highest percentage of broken grains and the lowest percentages of head rice and Brown rice as compared with (Giza 182) variety, where parboiling process led to decrease the percentage of broken rice from 32.40 to 4.28% for Giza 179 and from 16.50 to 5.50 for Giza 182.In addition, parboiling process help to increase the head rice and white rice percentages. Water uptake, sedimentation value of white rice were significantly higher than that of brown rice. white rice variety of Giza 179 had the lowest cooking time among all of the tested rice samples (17 min.). water uptake and sedimentation values decreased as a function of parboiling process but cooking time increased for all rice samples. Gel consistency (GC) varied significantly among varieties in both brown and white rice. Alkali spreading value in brown rice varieties showed lower values in comparing with white rice varieties. white rice variety of Giza 182 had the highest Alkali spreading value, Elongation and Amylose content among the other varieties. Moreover, it were decreased upon subjecting rice to parboiling process. Brown rice of two rice varieties had higher contents of crude protein, ether extract and ash but lower content of total carbohydrates than those of white rice. Parboiling process lowered the percentage of the crude protein and ether extract in both brown and white rice .whereas, it increased the ash and minerals content in white rice samples. The cooked white rice of Giza 182 variety had the highest mean scores for the palatability characteristics among all of the tested rice samples. In addition, parboiling process helped to decrease the mean score for the palatability characteristics but the values were still acceptable by the panelists.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116825377","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":"PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER","authors":"M. Sayed, A. Bakr, A. Gaafar, Awatef I. Ismaiel, M. M. Salem","doi":"10.21608/mjfds.2020.104741","DOIUrl":"https://doi.org/10.21608/mjfds.2020.104741","url":null,"abstract":"The chemical composition, phenolic compounds and antioxidant activity of Gum Arabic (GA) were studied, as were physical, chemical, cooking and sensory properties of low-fat beef burger manufactured by replacing its fat content with different levels (0.0, 5, 10, 15 and 20%) of GA. The results of chemical composition of GA indicated that the total dietary fiber was the major compound (89.89%) and the other components were minor such as protein (2.02%), ash (3.99%), and ether extract (4.10%). The present study showed that antioxidant activity of GA extracted by water (73.30%) was higher than extracted by ethanol (70.87%). All chemical compositions (moisture, fiber, protein, ash and total carbohydrate contents) of uncooked and cooked low-fat beef burger manufactured by replacing its fat content with different levels of GA were increased, except ether extract content was decreased. However, replacing process increased (P ≤ 0.05) significantly of both water holding capacity and feder value, it was decreased (P ≤ 0.05) significantly of plasticity, protein water coefficient and protein-water-fat coefficient of low-fat beef burger. Cooking properties were affected by replacing fat with GA whereas, cooking yield was increased (P ≤ 0.05), and on the other side cooking loss, shrinkage and diameter reduction were significantly (P ≤ 0.05) decreased. Sensory evaluation of low-fat beef burger showed the level replacement 5 and 10% of GA produced beef burger similar with control with little changes also 15 and 20% replacement gave a fair low-fat beef burger.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126477187","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":"QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER","authors":"K. Kebary, S. A. Hussein, R. M. Badawi, Fatma E. Eldhshan","doi":"10.21608/MJFDS.2020.170449","DOIUrl":"https://doi.org/10.21608/MJFDS.2020.170449","url":null,"abstract":"The effect of incorporated mango's peels powder on the physical, chemical and sensory properties of ice milk were studied. 5 ice milk batchy were prepared by adding 0.0, 0.5, 1.0, 1.5 and 2.0% mango's peel powder. Obtained results indicated that adding mango's peel powder to ice milk mixes increased the specific gravity and weight per gallon, while did not affect significantly the acidity of ice milk mixes. Supplementing ice milk with mango's peels powder increased the specific gravity, weight per gallon, melting resistances, total solids and protein content of the resultant ice milk. Overrun did not change by adding mango's peel powder up to 1.0%, while increasing the rate of adding mango's peel powder above that decreased the overrun. Although all ice milk treatments were accepted by the panelists ice milk treatments T1, T2 those made by adding 1.0 and 1.5% mango's peel powder gained the highest scores of organoleptic properties and were the most acceptable ice milk treatments. The scores of organoleptic properties of all ice milk did not change during the 8 weeks of storage. Titratable acidity, total solids, fat total protein and ash contents did not change significantly during the storage period.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"06 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134235176","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":"FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER","authors":"K. Kebary, S. A. Hussein, R. M. Badaw","doi":"10.21608/mjfds.2020.107066","DOIUrl":"https://doi.org/10.21608/mjfds.2020.107066","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115689979","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 CEREALS BY-PRODUCTS IN FOOD INDUSTRY","authors":"A. A. E. Bedawey, E. Mansour, M. Aly, Amal A. Hassan","doi":"10.21608/mjfds.2019.124933","DOIUrl":"https://doi.org/10.21608/mjfds.2019.124933","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"20 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120833168","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":"TECHNOLOGICAL AND NUTRITIONAL STUDIES ON SWEET POTATOES","authors":"E. Mansour, Ali Hassan Obaid Khalil, Heba E. Yousef","doi":"10.21608/mjfds.2019.124935","DOIUrl":"https://doi.org/10.21608/mjfds.2019.124935","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133460620","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 POULTRY PROCESSING BY-PRODUCTS.","authors":"A. A. E. Bedawey, A. Beltagy, A. Osheba, Amal A. Hassan","doi":"10.21608/mjfds.2019.124940","DOIUrl":"https://doi.org/10.21608/mjfds.2019.124940","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114918814","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":"CONTROLLING OF POTENTIAL HAZARD IN POTATO CHIPS PROCESSING THROUGH FOOD SAFETY MANAGEMENT SYSTEM FSMS (ISO 22000)","authors":"Rasha A. M. Eissa, M. Salem, S. Elsanat","doi":"10.21608/mjfds.2019.124919","DOIUrl":"https://doi.org/10.21608/mjfds.2019.124919","url":null,"abstract":": The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production through food safety management system F.S.M.S ISO 22000 based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point (CCP), preventive measure, critical limits, monitoring procedure and corrective actions have been designed in this HACCP plan. Microbiological analysis for incoming flavors were within the acceptable limits and thus the incoming shipments were accepted and no acceptance from the supplier in case of out of the acceptable limits. The results showed that microbiological examination of raw potatoes before and after frying that frying process could significantly reduce all microorganisms in raw potatoes to the acceptable level on two processing lines. A program of cleaning and disinfection of production lines and a personal hygiene program for the workers and ensuring the effectiveness of them as well as the quality of the water entering the manufacturing process. Chemical, microbiological, physical and sensory tests were conducted to ensure the safety and quality of the finished product.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133192644","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":"TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT.","authors":"M. M. Saad, A. A. E. Bedawey, A. Khalil, A. A. Atef","doi":"10.21608/mjfds.2019.124929","DOIUrl":"https://doi.org/10.21608/mjfds.2019.124929","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"339 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133586876","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}