@article { author = {}, title = {Effect of Adding Different Gums and Emulsifiers on Quality Attributes and Staling Rate of Microwave-Baked Cakes}, journal = {Alexandria Journal of Food Science and Technology}, volume = {8}, number = {2}, pages = {1-12}, year = {2011}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2011.20204}, abstract = {The effects of various gums and emulsifiers on baking quality, sensory characteristics and staling retardation ofmicrowave-baked cakes were investigated. The gums used were xanthan, Arabic gum and carrageenan each at levelsof 0.5, 0.75 and 1.0%, and emulsifiers used were angato gel, energy 100 and spongolit 283 at 3% in cake batter formulations.No gums or emulsifiers were added in the control cake baked in microwave oven. The results demonstratedthat the volume and the specific volume of cakes were significantly (P≤0.05) increased when gums and spongolit 283at level of 0.75% and 3%, respectively were added as compared to the control. Addition of xanthan at 1.0% in thecakes gave the highest moisture content followed by carrageenan and finally Arabic gum as compared to the controlcake. Also angato gel and spongolit 283 were effective in retaining the moisture during storage. A significant (P≤0.05)lower staling rate resulted in the cakes containing xanthan at all levels and spongolit 283 followed by angato gel andenergy 100 in comparison to the control sample. High acceptable cakes were obtained by adding xanthan or carrageenanor Arabic gum at level 0.75%. The addition of spongolit 283 to the cakes, significantly (P ≤0.05) improved thesensory characteristics followed by angato gel and energy 100 as compared to the control. In conclusion, our resultssuggested that high quality microwave-baked cakes, more acceptable sensory properties, high moisture content, lowweight loss and extended shelf life can be obtained by adding gums and emulsifiers}, keywords = {microwave,cake,gums,emulsifiers,moisture loss,Sensory evaluation,staling}, url = {https://ajfs.journals.ekb.eg/article_20204.html}, eprint = {https://ajfs.journals.ekb.eg/article_20204_559895c54f3dcb29eb1663a022152a78.pdf} } @article { author = {}, title = {Determination of Some Heavy Metals in Shellfish}, journal = {Alexandria Journal of Food Science and Technology}, volume = {8}, number = {2}, pages = {13-24}, year = {2011}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2011.20206}, abstract = {The concentrations of Cu, Cd, Pb, As and Hg in the edible portions of four species of Egyptian commoninvertebrates namely, undulate venus (Paphia undulata), peregrine shrimp (Metapenaeus stebbingi),Pelagic swim crab (Portunus pelagicus) which were collected from two different fishing areas (El- Max andAbu-Qir Bay) and wedge clam (Donax trunculus) which was collected from Edkou beach, were determinedby atomic absorption spectrophotometer technique. Analysis of variance for heavy metal levels as affectedby location, season and species and their first order interaction (location × season, location × species andseasons × species of shellfish) indicated that, the concentrations of Pb, As and Hg showed significant differences,while Cu and Cd concentrations showed no significant differences between locations (El-Max andAbu-Qir Bay). All heavy metal concentrations showed significant differences between seasons, except Cuconcentrations which showed no significant differences. All heavy metal concentrations showed significantdifferences between the studied species. The ANOVA data showed no significant interactions between(location × season), (location × shellfish species) and (seasons × shellfish species) in the concentrations ofheavy metals, except As content in interaction (seasons × shellfish species). The highest concentrations ofCu, Cd, Pb, As and Hg were recorded in the summer season, while the lowest levels were observed duringthe spring season. The highest concentrations of Cu, Cd, Pb, As and Hg were found in the edible portionsof the three shellfish samples obtained from Abu-Qir Bay. No significant differences with respect to thelevels of Cu and Cd between the two sampling areas were detected. The highest concentrations of Cd, Pb,As and Hg were obtained in the edible portions of Paphia undulata, while Portunus pelagicus containedthe highest level of Cu. On the other hand, the lowest concentrations of Cd, Pb, and As were recorded forthe edible portions of Metapenaeus stebbingi, while Paphia undulate had the lowest concentration of Cuand Portunus pelagicus had the lowest concen}, keywords = {Heavy metals,shellfish species,locations,Seasonal variations}, url = {https://ajfs.journals.ekb.eg/article_20206.html}, eprint = {https://ajfs.journals.ekb.eg/article_20206_9a8af2d871afcb6d86b809931b47d101.pdf} } @article { author = {}, title = {Passive Solar Drying of Loquat (Eriobotrya japonica) Fruit Slices}, journal = {Alexandria Journal of Food Science and Technology}, volume = {8}, number = {2}, pages = {25-30}, year = {2011}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2011.20207}, abstract = {A passive solar dryer was used to study the drying options of loquat (Eriobotrya Japonica) fruit slices, El-Sukaryvariety. The experimental work was carried out during May 2009 at El-Banger district, which located at the west ofAlexandria, Alexandria, Egypt. The unpeeled loquat fruits were cut into flat slab to the required thicknesses that were3, 5, and 7 mm depending on each required experiments. The moisture loss rates from loquat slices (3, 5 and 7 mm)were about 0.25, 0.32 and 0.42 g/hr, respectively. The results appeared that the solar intensity, drying temperature andsample thicknesses were the major variables affecting the drying rate. For evaluating the solar collector efficiency, theheat balance of solar collector was applied. The maximum result of solar collector efficiency was about 52%.}, keywords = {Passive,solar drying,loquat fruit,Efficiency,chimney,drying chamber}, url = {https://ajfs.journals.ekb.eg/article_20207.html}, eprint = {https://ajfs.journals.ekb.eg/article_20207_f2a0c0cd17d6f0446cb9030868cd9c4d.pdf} } @article { author = {}, title = {Evaluation and Stabilization of Wheat Germ and Its Oil Characteristics}, journal = {Alexandria Journal of Food Science and Technology}, volume = {8}, number = {2}, pages = {31-39}, year = {2011}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2011.20208}, abstract = {Wheat germ (WG) was analysed for its proximate composition, amino acids and minerals. Physico-chemicalparameters, lipid classes and fatty acid composition of wheat germ oil (WGO) were also determined. Wheat germwas subjected to different heat treatments in order to inactivate lipase. The results showed that WG contains high levelsof protein (34.92%). Crude ether extract, crude fibers, and ash contents were 10.74, 4.89 and 5.17%, respectively.The most abundant minerals (mg/100g) were: Potassium (1567.6) and phosphorus (389.5). Moreover, wheat germshowed to be a good source for essential amino acids (35.81g/100g protein). Saponification, iodine and peroxidevalues of the WGO were 182.94, 112.54 and 0.35 (mEq O2/kg), respectively. Also, the free fatty acids (as % oleicacid) and the unsaponifiable matters were 2.39% and 1.92%, respectively. The wheat germ oil was found to be anincredible source of ω3 and ω6 essential fatty acids. Furthermore, the unsaturated fatty acids represent around 80%of the total fatty acids. A slight difference was observed in the fatty acid composition before and after lipase inactivation.The TLC technique for lipid classes showed that the triacylglycerols fraction was considered as the majorfraction. Also, phosphatidyl inositol, phosphatidyl choline and phosphatidyl ethanol amine were the major fractionsof wheat germ phospholipids. The results also showed that the sample subjected to a heat treatment (100°C/ 30min)before storing at –18°C was more efficient to inactivate the enzyme activity as compared to the other four samplesstored at different conditions.}, keywords = {Wheat germ,Wheat germ oil,lipase inactivation,fatty acids,Amino acids,minerals}, url = {https://ajfs.journals.ekb.eg/article_20208.html}, eprint = {https://ajfs.journals.ekb.eg/article_20208_85f0a5a4cb6a03460e2fc68be54fc7a1.pdf} } @article { author = {}, title = {Yeasts Producing Killer Toxins: An Overview}, journal = {Alexandria Journal of Food Science and Technology}, volume = {8}, number = {2}, pages = {41-53}, year = {2011}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2011.20210}, abstract = {The production of exotoxins with antimicrobial activity on susceptible microorganisms by yeasts is a relativelycommon phenomenon. Exotoxins (generally proteins or glycoproteins) that are able to kill susceptible cells belongingto the same or congeneric species have been defined as killer toxins. Since first discovered in Saccharomyces cerevisiae, killer strains have been isolated from several yeast genera, including Candida, Cryptococcus, Hanseniaspora, Kluyveromyces, Pichia , Torulopsis , Ustilago , Williopsis and Zygosaccharomyces. Many types of killer toxinshave been reported and their genomes were mapped on double-stranded RNA (S. cerevisiae K1, K2, K28,Ustilagemaydis and Hanseniaspora uvarum) , a linear double-stranded DNA plasmid (Kluyveromyces lactis, Pichia acaciaeand Pichia inositovora) or carried on a chromosome (S. cerevisiae KHS, KHR and Williopsis mrakii). During the lasttwo decades, secreted killer toxins and toxin-producing killer yeasts have found several applications. For instance inthe food and fermentation industries,killer yeasts have been used to combat contaminating wild-type yeasts whichcan occur during the production of wine, beer and bread . Killer yeasts have also been used as bio-control agents inthe preservation of foods , in the bio-typing of medically important pathogenic yeasts and yeast-like fungi , in thedevelopment of novel antimycotics for the treatment of human and plant fungal infections, and finally in the field ofrecombinant DNA technology}, keywords = {Killer yeasts,killer factors,yeast killer phenomenon,exotoxins,antimycotics,Food industry,Antimicrobial,Bio-control,Recombinant DNA}, url = {https://ajfs.journals.ekb.eg/article_20210.html}, eprint = {https://ajfs.journals.ekb.eg/article_20210_783a0c44eef1ce34c84c22c630a06b65.pdf} } @article { author = {}, title = {Activity Analysis to Achieve the Optimum Combination of Food In Saudi Arabia}, journal = {Alexandria Journal of Food Science and Technology}, volume = {8}, number = {2}, pages = {1-6}, year = {2011}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2011.20211}, abstract = {The issue of food and its provision to meet the needs of the population in the Kingdom of Saudi Arabiaoccupies priority among the objectives of the economic policy of the Kingdom. The Kingdom followsmany policies to provide and safe food for people through increased domestic production, raise the efficiencyof resources, intensification of agricultural investment, the external contents of the initiative of KingAbdullah Bin Abdul Aziz may God protect him. In addition, the policy aims to support and provide foodfor the population of the Kingdom, at local rates, to suit all categories of community residents.The aim of this research study is to evaluate the biological needs of the individuals from energy proteinand fat received by individuals.Accordingly, an economic model can be established to achieve the biological requirements of individualsin Saudi Arabia. Such a model should cope with cost input levels and the spending power efficiencyof Saudi society.The data of this research were obtained from the Saudi Ministry of Agriculture – Department of Studiesand Planning and Statistics - in addition to the data of budgets of international food issued by the Foodand Agriculture Organization, as well as bulletins of the retail prices of food commodities issued by theSaudi Ministry of Agriculture and the Deputy Ministry for Research and Agricultural Development. Datarevealed that optimal expenses of individuals in Saudi society amounts to 5.11 Real consisting as bread(598 grams), rice (96 grams), sugar (109 grams), red meat (49 grams), poultry (103 grams), fresh fish (16grams), eggs (16 grams), fresh milk (128 grams) and 41 grams of vegetable oil. This meal gives 3705 kcalper capita per day,106.6 grams protein and 76.1 grams of fat per day.}, keywords = {}, url = {https://ajfs.journals.ekb.eg/article_20211.html}, eprint = {https://ajfs.journals.ekb.eg/article_20211_e1f2f2f5e28844714df32b3dd44f66e0.pdf} }