Menoufia Journal of Food and Dairy Sciences最新文献_第5页

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS 小麦粉与其他谷物粉强化对面包品质的影响

Menoufia Journal of Food and Dairy Sciences Pub Date : 2019-06-01 DOI: 10.21608/mjfds.2019.174881

A. El-Beltagy, T. El-Adawy

引用次数: 0

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS 一种新型小麦/小米粉混合配方面饼的评价

Menoufia Journal of Food and Dairy Sciences Pub Date : 2019-02-01 DOI: 10.21608/mjfds.2019.116404

E.S. El-Poraie, A. El-Beltagy, T. El-Adawy

{"title":"EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS","authors":"E.S. El-Poraie, A. El-Beltagy, T. El-Adawy","doi":"10.21608/mjfds.2019.116404","DOIUrl":"https://doi.org/10.21608/mjfds.2019.116404","url":null,"abstract":": The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet flour (MF) on rheological properties and pan bread quality were investigated. Substituting WF with MF significantly (p≤0.05) increased protein, fat contents and dough stretching while reduced carbohydrate, wet gluten, dry gluten, all solvent retention capacity parameters, lightness (L*), total color difference (∆E*) value, dough stability and water absorption. No significant (P>0.05) difference was found in physical parameters and overall acceptability of pan bread between control and wheat formulated with up to 10% MF. Generally, the increase in the millet levels caused the increase in the lightness (L*) of crust and crumb color. The crumb L* became lighter (p<0.05) with incorporating a higher levels of WF. Also, pan bread formulated with 40% MF had the highest (p<0.05) value of b*, c* and total color difference. No significant difference (p>0.05) was detected in hardness, springiness, cohesiveness and resilience between control and pan formulated with MF up to 30% (and up to 40% for adhesiveness, gumminess and chewiness). In addition, increasing the storage (at 25 o c + 2) time increased significantly (p<0.05) hardness, gumminess and chewiness.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130844059","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}

引用次数: 1

PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS 利用枣纤维生产功能性食品

Menoufia Journal of Food and Dairy Sciences Pub Date : 2019-02-01 DOI: 10.21608/mjfds.2019.116405

A. A. El-Bedawey, A. Khalil, Azza A. B.Y Hamza

引用次数: 3

ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS 橄榄油和橄榄废弃物提取物的抗氧化活性及其对食品保质期的影响

Menoufia Journal of Food and Dairy Sciences Pub Date : 2019-02-01 DOI: 10.21608/mjfds.2019.174250

A. A. El-Bedawey, E. Mansour, A. Osheba, Amal A. Atif

引用次数: 0

IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS 利用从农工副产品中提取的天然抗氧化剂提高油在油炸过程中的稳定性

Menoufia Journal of Food and Dairy Sciences Pub Date : 2019-02-01 DOI: 10.21608/mjfds.2019.116402

S. El-Hady, Yousef Shehab, Awatif I. Ismail, M. El-Deen

{"title":"IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS","authors":"S. El-Hady, Yousef Shehab, Awatif I. Ismail, M. El-Deen","doi":"10.21608/mjfds.2019.116402","DOIUrl":"https://doi.org/10.21608/mjfds.2019.116402","url":null,"abstract":"The present study was carried out to evalute the possibility of extraction of some natural antioxidative (phenolic compounds) from agro-industrial by-products (mango seed kernel, mango peel, onion skin and black rice bran) . The extracted phenolic compounds were tested as natural antioxidants using mixure of refined Sunflower 75% and soybean 25% oils after deep frying (170-180°C) of potato for 25 hours compare with synthetic antioxidants; Tetra butyled hydroxyl quinone (TBHQ) . The results indicated that methanolic extract gave the highest extract yield compared to the other solvent. Methanol exhibited the highest extraction ability for phenolic compound (6.54,5.40, 5.10 and 6.80 mg/gdw), for mango seed kernel, mango peel, onion skin and black rice bran extracts, respectively and also showed the strongest antioxidant activity of black rice bran extract activity owing to its high content of phenolic compounds. HPLC analysis for the total polyphenols extracted from agro-industrial by-products indicated Ferulic, pcoumaric and Caffeic acids were the major phenolic compounds presented and identified in black rice bran (164.3, 32.1, and 25.4 mg/100g, respectively); while Salicylic, Chtechin and Protocatechuic acids were the major phenolic compounds presented and identified in Mango seed kernel (60.7, 51.7 and 46.1 mg/100g respectively). peroxide value of blend oils without additives (control) was increased significantly (P ≤ 0.05) after 5 days of storage at 60° C meanwhile slowed increase was detected in samples with 200 ppm TBHQ and 400 ppm phenolic compounds extracted from agro-industrial by-products . Peroxide and TBA values of the frying blend oils increased significantly (P ≤ 0.05) with increasing frying time. Black rice bran extract was more effective as antioxidant than those of the other studied agro-industrial by-products at 400 ppm and TBHQ at 200 ppm.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114071869","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}

引用次数: 0

NTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY 不同品种橄榄叶、橄榄渣和初榨橄榄油提取物的抗氧化活性及其热稳定性和pH稳定性

Menoufia Journal of Food and Dairy Sciences Pub Date : 2018-10-01 DOI: 10.21608/mjfds.2018.123961

R.Y. Halwaz, A. Hassan, E. Mansour, A. Osheba

{"title":"NTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY","authors":"R.Y. Halwaz, A. Hassan, E. Mansour, A. Osheba","doi":"10.21608/mjfds.2018.123961","DOIUrl":"https://doi.org/10.21608/mjfds.2018.123961","url":null,"abstract":"Antioxidant activity of olive leaf, olive pomace and olive virgin oil as affected by ethanol, ethyl acetate and chloroform solvents were evaluated. Ethanol extracts of olive leaf and olive pomace as well as chloroform extract of olive virgin oil had higher antioxidant activity than those from other solvents. Leaf ethanol extract and α-tocopherol had the similar antioxidant activity. Pomace ethanol extract had a higher (p ≤ 0.05) antioxidant activity than that of α-tocopherol however; virgin oil chloroform extract had a lower (p ≤ 0.05) antioxidant activity than that of α-tocopherol. Antioxidants of leaf ethanol extracts were heat-stable with retaining 67.04, 74.15, and 75.60% of its activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidants of pomace ethanol extracts were fairly heat-stable with 57.71, 63.75, 51.73% activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidant activities of leaf ethanol extract, pomace ethanol extract and virgin oil chloroform extract extracts were the maximum at pH 5.5. The induction periods of sunflower oil with 1% pomace ethanol extract, leaf ethanol extract and virgin oil chloroform extract were increased by 42.22, 35.56 and 16%, respectively as compared with the control sunflower oil. Pomace ethanol extract and leaf ethanol extract might be promising sources of natural antioxidant to be used in food products.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132646448","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}

引用次数: 0

ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY 不同品种橄榄叶、橄榄渣和初榨橄榄油提取物的抗氧化活性及其热稳定性和pH稳定性

Menoufia Journal of Food and Dairy Sciences Pub Date : 2018-10-01 DOI: 10.21608/MJFDS.2018.175705

R. Y. Halwaz, Amal A. Hassan, E. Mansour, A. S. Osheba, A. A. El-Bedawey

{"title":"ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY","authors":"R. Y. Halwaz, Amal A. Hassan, E. Mansour, A. S. Osheba, A. A. El-Bedawey","doi":"10.21608/MJFDS.2018.175705","DOIUrl":"https://doi.org/10.21608/MJFDS.2018.175705","url":null,"abstract":"Antioxidant activity of olive leaf, olive pomace and olive virgin oil as affected by ethanol, ethyl acetate and chloroform solvents were evaluated. Ethanol extracts of olive leaf and olive pomace as well as chloroform extract of olive virgin oil had higher antioxidant activity than those from other solvents. Leaf ethanol extract and α-tocopherol had the similar antioxidant activity. Pomace ethanol extract had a higher (p ≤ 0.05) antioxidant activity than that of α-tocopherol however; virgin oil chloroform extract had a lower (p ≤ 0.05) antioxidant activity than that of α-tocopherol. Antioxidants of leaf ethanol extracts were heat-stable with retaining 67.04, 74.15, and 75.60% of its activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidants of pomace ethanol extracts were fairly heat-stable with 57.71, 63.75, 51.73% activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidant activities of leaf ethanol extract, pomace ethanol extract and virgin oil chloroform extract extracts were the maximum at pH 5.5. The induction periods of sunflower oil with 1% pomace ethanol extract, leaf ethanol extract and virgin oil chloroform extract were increased by 42.22, 35.56 and 16%, respectively as compared with the control sunflower oil. Pomace ethanol extract and leaf ethanol extract might be promising sources of natural antioxidant to be used in food products.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"123 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125647841","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}

引用次数: 0

IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION 用豆科植物改善酸奶的特性治疗蛋白质能量营养不良

Menoufia Journal of Food and Dairy Sciences Pub Date : 2018-08-01 DOI: 10.21608/mjfds.2018.123959

Abtsam M.F. Badr, D.A.M. Amer, M. E. Hawary, Ahmad Naem

{"title":"IMPROVEMENT THE PROPERTIES OF YOGHURT USING LEGUMES TO THERAPY PROTEIN ENERGY MALNUTRITION","authors":"Abtsam M.F. Badr, D.A.M. Amer, M. E. Hawary, Ahmad Naem","doi":"10.21608/mjfds.2018.123959","DOIUrl":"https://doi.org/10.21608/mjfds.2018.123959","url":null,"abstract":"The aim of this study was to improve the properties of yoghurt using different kinds of legumes such as chickpea (0.0, 3.0 and 6.0 % w/w), kidney bean (0.0, 3.0 and 6.0 % w/w) and cowpea (0.0, 3.0 and 6.0 % w/w) in order to therapy protein energy malnutrition in children. Chemical composition, pH, texture, viscosity, and sensory evaluation were determined for all treatments. Results showed that total protein increased in yoghurt treatments as a result of adding legumes compared with control. Yoghurt produced using 6% kidney beans (T2b) had highest total protein compared with other treatments. Yoghurt produced using cowpea 6% (T3a) had the higher total solids. Yoghurt produced with 6% kidney bean (T2b) and produced using 6% cowpea had the lowest fat / dry matter as compared with other treatment. There were no significant differences in pH values among all treatments. Also results showed that for all treatments as the rate of legumes increased the viscosity value also increased. The highest viscosity level was recorded with adding cowpea at rate 6% (T3b). Texture parameters hardness, adhesiveness, cohesiveness, springiness, chewiness and gumminess increased with adding all type of legumes. Yoghurt produced with 6% kidney bean and chickpea 3% had improved rheological and organoleptic Properties compared with other treatments.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128346592","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}

引用次数: 0

EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY 加入水解乳清蛋白对加工奶酪涂抹品质的影响

Menoufia Journal of Food and Dairy Sciences Pub Date : 2018-06-01 DOI: 10.21608/mjfds.2018.123875

K. Kebary, R. M. Badawi, K. Kamaly, A. Shaheen

{"title":"EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY","authors":"K. Kebary, R. M. Badawi, K. Kamaly, A. Shaheen","doi":"10.21608/mjfds.2018.123875","DOIUrl":"https://doi.org/10.21608/mjfds.2018.123875","url":null,"abstract":"Five processed cheese spread treatments were made to investigate the effect of incorporating whey protein hydrolysate on the quality attributes of resultant processed cheese spread. Whey protein hydrolysate was incorporated at the rate of 2.5, 5.0, 7.5 and 10% instead of fresh Ras cheese that used to making control processed cheese spread. The resultant processed cheese treatments were stored for 3 months at 6 ± 2 C o . The obtained results revealed that incorporation of whey protein hydrolysate caused a slight increase in pH values, total protein, soluble protein contents and meltability of cheese, while caused a significant reduction in oil separation index, ash content and titratable acidity changes were proportional to the rate of whey protein hydrolysate substitution. Incorporation of whey protein hydrolysate decreased the whiteness of processed cheese spread treatments, while increased the values of a, b and ∆E (change in colour). Adding whey protein hydrolysate increased hardness, adhesiveness, cohesiveness and springiness of the resulting processed cheese spread treatments, while decreased the values of gumminess and chewiness. Incorporating whey protein hydrolysate up to 5.0% did not affect significantly the acceptability and organoleptic scores, while increasing the ratio of adding whey protein hydrolysate above 5.0% caused a significant decrease in the organoleptic scores of resultant processed cheese spread. Titratable acidity, total protein content and oil separation of processed cheese spread treatments were slightly increased during storage period, while pH values, meltability and moisture content decreased.","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116864145","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}

引用次数: 0

TECHNOLOGICAL STUDIES ON PROCESSED CHEESE 加工奶酪的工艺研究

Menoufia Journal of Food and Dairy Sciences Pub Date : 2018-06-01 DOI: 10.21608/mjfds.2018.123882

K. M. Kamly, K. Kebary, R. M. Badawy

引用次数: 1