@article { author = {}, title = {Effect of Adding Cardamom, Thyme and Clove Essential Oils on Some Properties of White Soft Cheese Made from Goats’ Milk}, journal = {Alexandria Journal of Food Science and Technology}, volume = {4}, number = {1}, pages = {1-19}, year = {2007}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2007.19629}, abstract = {This study aimed to improve the properties of white soft cheese made from goats’ milk by adding spice essentialoils at concentrations of 75 & 90 ppm cardamom, 50 & 75 ppm thyme and 40 & 60 ppm clove to goats’ milk. Allresultant cheeses were compared aganist that made from buffalos’ milk (control I) and goats’ milk (control II). Thequality of resultant cheeses was evaluated for their chemical composition, microbiological and organoleptic propertiesduring storage at 6±1ºC for 45 days. The results revealed that additives at two concentrations of essential oilsinsignificantly affected percentages of moisture, salt/ moisture and fat/dry matter. Moisture % significantly decreased(P≤0.05) while fat and protein % increased during storage period at 6±1ºC. Values of titratable acidity (TA), watersoluble nitrogen/total nitrogen (WSN/TN), non protein nitrogen/total nitrogen (NPN/TN) and total volatile fatty acids(TVFA) for all treated cheeses were significantly lower than control II during pickling period. Increasing the proportionof spice essential oils had a marked effect on the same properties. The TA, WSN/TN, NPN/TN and TVFA incheese samples increased, while the pH values decreased continuously during storage period (P≤0.05).The hysteresis area, expressed as ∫ αdpH values, of control II was lower than goats’ cheese samplestreated by cardamom, thyme and clove essential oils during the pickling period. The rate of decrease in thehysteresis area of control II was higher than that of control I. Statistically, there were significant differencesdue to treatments, pickling period and the interaction between treatments and pickling period (P≤0.05).Addition of spice essential oils decreased clearly counts of different tested microbial groups (total viablecount, psychrophilic bacteria, yeasts& moulds and coliforms) throughout storage period as compared tocontrol II and control I. Spice essential oils added improved the flavour and quality of white soft cheesemade from goats’ milk. Therefore, white soft cheese could be successfully made from goats’ milk withadding cardamom, thyme or clove essential oils, especially clove or cardamom at concentrations of 40 and75 ppm, respectively and with storage at 6±1ºC for 45 days.}, keywords = {goats’ milk,Soft cheese,cardamom,thyme,clove,Organoleptic properties,potentiometric acid-base titration}, url = {https://ajfs.journals.ekb.eg/article_19629.html}, eprint = {https://ajfs.journals.ekb.eg/article_19629_fbf26f88ff5ee9248668acbc440fc8ad.pdf} } @article { author = {}, title = {Biological Evaluation of Normal and Low Cholesterol Eggs}, journal = {Alexandria Journal of Food Science and Technology}, volume = {4}, number = {1}, pages = {21-28}, year = {2007}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2007.19630}, abstract = {The present investigation was performed by using albino male rats to study the effect of daily ingestion of normal and low cholesterol eggs at two levels (2 and 5%) for 28 successive days on some biological parameters to shed a light on what may happen in human nutrition. The effects of the investigated eggs on the lipid profileparametersasindicated from blood analysis of treated rats were examined throughout the scope of the study. The adverse effects of the dietary eggs on the internal organs and body weight gain were also considered. Moreover, fatty acid composition and total cholesterol in the tested Eggs were determined.The results indicated that addition of normal eggs at the two levels under study (2 and 5%) caused significantincrease in total lipid after 10 days while significantelevationwasobservedintriglycerideslevelafter30daysfromfeeding on normal eggs (2%), while significantdecreasewasoccurredafter30daysfromfeedingonlowcholesteroleggs (5%). In addition, there was significantincreaseintotalcholesterolafter10daysfromfeedingonnormaleggs(5%) and the same trend in LDL-cholesterol was found throughout the experimental period. Meanwhile, there was significantincreaseinHDL-cholesterolattheendoftheexperimentat2%oflowcholesteroldiet. Nosignificantdifference in the relative weight of the internal organs such as (lung, heart and testes). On the other hand, a real increment was noticed in the body weight of the rats fed with the two types of egg at level 5% at the end of the experiment. Data also exhibited significantdecreaseintheactivityofalanineaminotransferases(ALT)atthetwolevels(2and5%)ofthe normal and the low cholesterol (2%) eggs while, the activity of aspartate aminotransferase (AST) increased after 10, 20 days at 5% of normal eggs diet. In addition, after 10 days, the dietary eggs showed significantincreaseinliverand spleen weight in treatment 5% for the normal and the low cholesterol eggs as compared to the control group. Also, the chemical composition of the two types of egg showed significantdecreaseinfattyacidcompositionandtotalcholesterol in low cholesterol eggs as compared to normal egg.}, keywords = {egg,Cholesterol,Biochemical analysis,Bioassay}, url = {https://ajfs.journals.ekb.eg/article_19630.html}, eprint = {https://ajfs.journals.ekb.eg/article_19630_e6a7536a322066650ebda4447afc2568.pdf} } @article { author = {}, title = {Fat Replacers and Their Applications in Food Products: A Review}, journal = {Alexandria Journal of Food Science and Technology}, volume = {4}, number = {1}, pages = {29-44}, year = {2007}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2007.19631}, abstract = {Link of fats to chronic disease in Europe and North America is well established. Overconsumption of high energy-dense foods may contribute to energy imbalance and lead to increasing incidence and prevelance of obesity as well as the risk of chronic diseases.Fat replacers are used to provide some or all of the functional properties of fat while providing fewer calories than the fat being replaced. They are either fat substitutes or mimetics. Fat substitutes are lipid-like substances intended to replace fats on a one-to-one basis. Fat mimetics are protein or carbohydrate ingredients which function by imitating the physical, textural mouth feel and organoleptic properties of real fats.Carbohydrate-based fat replacers are derived from cereals, grains and plants, these ingredients include both digestible and indigestible complex carbohydrates. They include starch and fiber-basedfatmimetics.Theformerinclude maltodextrins, and modifiedstarches,whilethelatterincludemicrocrystallinecellulosemethylcellulose,gums,pectins, hydrocolloid gums and polydextrose. Protein-based fat replacers such as microparticulated whey protein provide structure, viscosity, creaminess and opacity, a clean flavourbasewithonlyone-thridofthecaloriesinfat.The majority of fat-based fat replacers are emulsifiersorlipidanalogs.Theyareneitherhydrolyzednorabsorbedby the body in the same manner as normal fat and thus contribute substantially fewer calories.Numerous applications of fat replacers have been discussed. The main food commodities being targets in this respect include bakery products (cookies, pound cakes), meat products (beef burger and frankfurter type sausage) dairy products (cheeses, yoghurt and ice-cream) and other products (human milk fat substitute, low-calorie structured lipids and mayonnaise).}, keywords = {fat substitutes,emulsifiers,structuredlipids,fatmimetics,microparticulatedproteins,microparticulatedcarbohydrates,Cookies,biscuits,cakes,frankfurters,milk fat,cheese,yoghurt,Ice-cream,mayonnaise}, url = {https://ajfs.journals.ekb.eg/article_19631.html}, eprint = {https://ajfs.journals.ekb.eg/article_19631_4ec614495846daf4aa3bc5af1e61b7e1.pdf} } @article { author = {}, title = {Viability of Bifidobacterium longum Grown Alone or in Association with some Strains of Lactic Acid Bacteria under Refrigeration}, journal = {Alexandria Journal of Food Science and Technology}, volume = {4}, number = {1}, pages = {45-62}, year = {2007}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2007.19632}, abstract = {This work was undertaken to characterize the interaction between Bifidobacterium longum DSM 20097 and 6strains of lactic acid bacteria belonging to Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillusdelbrueckii subsp. bulgaricus, Lactobacillus casei subsp. paracasei, Lactobacillus acidophilus and Lactobacillusplantarum. Bifidobacterium longum was grown in sterilized skim milk supplemented with 2% glucose, 1% yeastextract and 0.05% L-cysteine hydrochloride either separately or in co-culture with one of the above listed strains oflactic acid bacteria. Following 18 hr of incubation at 37°C, milk cultures were stored at 5±1°C for 28 days. Changes intitratable acidity, pH, organic acids, soluble tyrosine, viable counts and antibacterial activity of various milk cultureswere monitored at regular intervals during refrigeration storage. Results revealed that B. longum survived better in thepresence of Lb. plantarum, while its viability was drastically declined in the presence of Lb. bulgaricus. Among testedlactic acid organisms, Lb. plantarum proved to be the highest proteolytic organism, determined in terms of soluble tyrosine,and the least acid producer. These activities might be responsible for the improvement of viability of B. longumduring refrigeration storage. Also, combining B. longum with Lb. plantarum improved the antimicrobial activity of theformer against Staphylococcus aureus and Bacillus subtilis as assessed by the well-diffusion agar method}, keywords = {Bifidobacteria,probiotics,lactic acid bacteria,interaction,viability}, url = {https://ajfs.journals.ekb.eg/article_19632.html}, eprint = {https://ajfs.journals.ekb.eg/article_19632_151ccb4a62dcc0c844bf8557dc428e6c.pdf} } @article { author = {}, title = {A Broad-Specificity β-Glucosidase from a Wild Type of Yeast Isolate and Its Potential Use in Food Industry}, journal = {Alexandria Journal of Food Science and Technology}, volume = {4}, number = {1}, pages = {63-72}, year = {2007}, publisher = {The Scientific Society of Food Industries, Alexandria, Egypt.}, issn = {1687-3920}, eissn = {}, doi = {10.21608/ajfs.2007.19633}, abstract = {A novel intracellular β-glucosidase was isolated from a wild type of yeast Trichosporon sp.). Production of enzymewas stimulated with the highest level of production in medium containing 1 % lactose as a sole carbon source atpH 7 and 30°C for 48 hr. The enzyme preparation exhibits activity towards several β-glucosidic substrates, indicatingthat, it has broad- specificity, furthermore the activity towards lactose hydrolysis was the highest as compared withother substrates. Also, it was able to catalyze transglycosylation. Therefore it was used for milk lactose hydrolysis aswell as oligosaccharides production. It has, thus potential use in food industry.}, keywords = {β-glucosidase,lactose hydrolysis,transglycosylation}, url = {https://ajfs.journals.ekb.eg/article_19633.html}, eprint = {https://ajfs.journals.ekb.eg/article_19633_5aa73371097eeb6be3ad6a124cf60ac8.pdf} }