ORIGINAL_ARTICLE
Evaluation of Five Potato Varieties for Producing French Fries
The present study was conducted on five potato varieties named Diamont, Metro, Dido, Cara and Messi used for French fries production. The results showed a significant effect of variety on gross chemical composition, dry matter, specific gravity, colour, polyphenols and ascorbic acid contents. All studied potato varieties contained considerable amounts of carbohydrates, protein, fiber and could be considered good source of Mg, Na and K. Messi variety had the highest content of dry matter being 25.27% and specific gravity of 1.083 g/cm3, on contrary to Dido variety which had the lowest dry mater and specific gravity being 16.49% and 1.061 g/cm3, respectively. Noticeable amounts of polyphenolsranged between 66.24–102.61 mg /100 g and ascorbic acid (13.9–30.83 mg/100g fresh weight) could be figured out. Colour parameters revealed that, Cara had the highest lightness. Meanwhile, the highest redness was found in Dido and Messi varieties. French fries prepared from all studied varieties were accepted by panelists for all organolepticproperties especially fries prepared from Messi and Dido varieties which possess the highest and lowest levels of dry matter. Therefore, these two varieties were selected to investigate the effect of some suggested approaches that decline oil uptake during French fries processing. The results indicated that drying under vacuum at 60°C for 0.5 and 1 hr, blanching at 95°C for 4min, after soaking in NaCl 3% for 50min, and increasing the thickness of potato sticks could significantly decrease oil uptake of potato sticks during Frech fries processing.
https://ajfs.journals.ekb.eg/article_15554_efb408d1c905e7e643b57796c09aaaae.pdf
2015-12-01
1
10
10.12816/0025394
words Potato varieties
French fries
Chemical composition
oil uptake
Magda
Sharara
1
Food Science and Technology Dept. Fac. of Agric., Alexandria Univ., El- Shatby, 21545, Alexandria, Egypt
AUTHOR
Ghoneim
M
2
Vegetable Crops Dept., Fac. of Agric., Alexandria Univ., El- Shatby, 21545, Alexandria, Egypt
AUTHOR
ORIGINAL_ARTICLE
Quality Attributes of French Fries: Factors Affecting Thereon A Review
French fries are consumed by millions of people worldwide and this has contributed to the vast growth and developmentof industries and businesses dealing with their production. Numerous processes are carried out to obtain French fries with the desired quality attributes. Over the past few decades, a wealth of information about the health effects of consumption of fried foods has been gathered and now consumers are more cautious about oil content of fried foods.The present review sheds a light on the processes carried out and other conditions considered during the productionof French fries and their effects on some quality attributes of the finished product. Such processes and conditions include: storage conditions of fresh potato tubers, blanching, pre-fry dehydration and deep fat frying.This review also focuses on the various factors that affect the oil content of the fried potato products and their effectson other quality attributes like colour and texture of the fried products. Such factors include; coating with edible materials, nature of frying oil, frying temperature and time.
https://ajfs.journals.ekb.eg/article_15559_dccae3a259f65d7a671a90024f4badf0.pdf
2015-12-01
11
28
10.12816/0025395
pre-fry dehydration
Edible coatings
deep fat frying
frying temperature
frying time
oil content of fried potato products
Kizito
F.
1
Food Science and Technology Dept. Fac. of Agric. University of Alex. El-Shatby, 21545, Alexandria, Egypt
AUTHOR
Youssef
M.
2
Food Science and Technology Dept. Fac. of Agric. University of Alex. El-Shatby, 21545, Alexandria, Egypt
AUTHOR
Abdel-Aal
H.
3
Food Science and Technology Dept. Fac. of Agric. University of Alex. El-Shatby, 21545, Alexandria, Egypt
AUTHOR
Ragab
H.
4
Food Science and Technology Dept. Fac. of Agric. University of Alex. El-Shatby, 21545, Alexandria, Egypt
AUTHOR
ORIGINAL_ARTICLE
Physicohemical Properties of Doum (Hyphaene thebaica) Fruits and Utilization of its Flour in Formulating Some Functional Foods
Doum (Hyphaene thebaica) fruit, and doum-fruit flour (DFF) were studied in terms of physicohemical properties as well as technological processing to prepare biscuits, crackers and pudding containing DFF. Chemical composition showed that DFF possessed low contents of crude protein and crude ether extract being, 2.87 and 0.76%, respectively. Non reducing sugars represented about (91.94 %) of the total sugars (43.70%). The DFF could be considered as a good source of minerals (K, Ca, Na, and Mg). The results also indicated that DFF had very good values in terms of dietary fiber, total phenolic content, flavonoid content and antioxidant activity in addition to some vitamins such as B3, B6 and B1. The edible portion of doum fruits (DFF) was used to formulate some functional foods. The organoleptic properties of biscuits and crackers containing DFF up to 20% and budding up to 50% showed that generally all the treatments were well accepted by the panelists.
https://ajfs.journals.ekb.eg/article_15560_aafcc1695503a11ee800981d75085126.pdf
2015-12-01
29
40
10.12816/0025396
Doum fruit
Hyphaene thebaica
Chemical composition
Functional properties
antioxidant
Phenolic
flavonoid
sensory
technological utilization
Reda
Aamer
1
Department of Horticul. Crop processing, Food Technology Research Institute, A.R. C., Egypt.
AUTHOR
ORIGINAL_ARTICLE
Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains
The objective of this research is to study the effect of three methods of rice cooking on four pigmented rice grains for their physical properities, sensory attributes, amylose content, total anthocyanin content (TAC) and polyphenol content (PC). Steaming cooked black rice (Oryza sativa L. indica) was the most darkness with L* value of 39.63. Steamed Egyptian jasmine white rice had the highest L* value (75.03). Red rice exhibited the lowest hardness in all cooking methods as (112.46, 97.65 and 82.19 N), while black rice possessed the best lowest stickiness in all cooking methods as (5.31, 4.18 and 4.08 N) for boiling, steaming and rice cooker, respectively. Black rice (23.76% amylose) which was classified as intermediate amylose rice (20-25%) before cooking kept intermediate after cooking by rice cooker as (21.56%). It could be seen that waxy rice belongs to moist and sticky rices after cooking as (amylose content 7.24%) was best cooked by boiling method. On the other hand, steamed black rice had the most preferred appearance (8.59), black rice which cooked by rice cooker was scored the highest accepted texture (8.04), while boiled black rice was the most accepted taste (9.04). Steamed Egyptian jasmine white rice was the highest accepted regarding aroma (8.69). Black rice contained the highest amount of naturally occurring anthocyanin content (TAC) as (235.68 – 290.78 mg/100 gm) after cooking, These findings indicate that cooking rice by steaming is the preferable cooking method where it caused the lowest losses in anthocyanin content. Polyphenol content (PC) differed significantly among the varieties. It was clear that all the methods of cooking caused a significant decrease in total polyphenols. It was found that cooking rice by steaming also was the best way for decreasing losses of polyphenol content for all rice varieties, Egyptian jasmine white rice, red, black and waxy rice as (25.54, 47.61, 71.22 and 29.34 mg GAE/g), respectively. The present study can guide in using steaming which was found to provide the most quality attributes for rice cooking in terms of physical quality, sensory properties with enhanced antioxidant compounds.
https://ajfs.journals.ekb.eg/article_15561_8cd7050b22b8a8eed6f43c0585c860e0.pdf
2015-12-01
41
50
10.12816/0025397
Pigmented rice
red rice
Black rice
amylose content
Physical properties
sensory attributes
Anthocyanins
Phenolics
Lamiaa
Lotfy
1
Department of Home Economics, Faculty of Specific Education, Kafrelsheikh University, Egypt.
AUTHOR
Anis
G
2
Department of Plant Breeding and Genetics, Rice Research and Training Center (RRTC) 33717, Sakha, Kafrel-Sheikh, Egypt
AUTHOR
ORIGINAL_ARTICLE
Chemical Composition, Bioactive Compounds and Organoleptic Characteristics of Osmotic-Air Dried Apple (Cubes and Slices)
The effect of osmotic-air dried treatments on the chemical composition, minerals, Vitamin C, pectin, polyphenoliccompounds, antioxidants, colour and sensory properties of apple (slices and cubes) were determined comparing with fresh apples. The results indicated that, the moisture content of osmotic-air dried samples ranged from 2.07 to 2.67% compared to 85.48% for fresh apples. Osmotic-air drying process caused a reduction in crude protein, crude ether extract, crude fiber and vitamin C, while the nitrogen free extract (NFE) increased. In addition, increasing the concentration of the soaking sucrose solution to 50% led to more reduction in the previous mentioned nutrients. Also, nutrient contents of apple slices were lower than those of apple cubes. All osmotic-air dried apples had significantly higher content of sugars and acidity with lower pectin content than those of the fresh apples. In addition, increasing the sucrose solution concentration caused a significant increase in the sugar content. It is obvious generally that mineral contents (phosphorous, calcium, iron and sodium) of all the osmotic-air dried apples were lower than those of the fresh ones. Apple samples soaked in 40% sucrose solution had higher mineral contents than those soaked in 50% sucrose solution. Also, apple cubes had higher mineral contents than apple slices. Osmotic-air drying process reduced the total phenolic contents and antioxidant activity. The reduction was higher in apples soaked in 50% sucrose solution than those soaked in 40% sucrose solution and for apple slices comparing to apple cubes. The correlation coefficient reveals a positive relationship between antioxidant activity and total phenolic compounds. Also, osmotic-air dried apples had slightly lower colour lightness values than the fresh ones. The results also showed that apple soaked in 50% sucrose solution were higher in overall acceptability values than those of apples soaked in 40% sucrose solution. Generally apple slices had higher values than cube ones.
https://ajfs.journals.ekb.eg/article_15562_4a6bf806c9d47ad191d1b9f23d55d322.pdf
2015-12-01
51
62
10.12816/0025398
Osmotic air dried apple
Chemical composition
Biochemical compounds
organoleptic characteristics
Marwa
Qubasi
1
Food Science and Technology Dept., Fac. of Agric., Alexandria Univ., 21545, El-Shatby, Alexandria, Egypt
AUTHOR
Nahed
Elshimy
2
Food Science and Technology Dept., Fac. of Agric., Alexandria Univ., 21545, El-Shatby, Alexandria, Egypt
AUTHOR
Laila
Shekib
3
Food Science and Technology Dept., Fac. of Agric., Alexandria Univ., 21545, El-Shatby, Alexandria, Egypt
AUTHOR
Hamida
Mousa
4
Food Science and Technology Dept., Fac. of Agric., Alexandria Univ., 21545, El-Shatby, Alexandria, Egypt
AUTHOR
ORIGINAL_ARTICLE
Effect of Deep-Fat Frying Performance on Canola Oil, Palm Olein and Sunflower Oil Blends: A- Chemical Parameters
Deep-fat frying process produces desirable and undesirable compounds that can cause impairments to the quality of frying of different oils and the fried foods produced. The quality and stability of frying oils are therefore of concern to food technologists, nutritionists, and consumers. The present study was performed to investigate performance of canola oil (CO) and its blends with either sunflower oil (CO+SF) or palm olein (CO+PO) blended at 1:1( w: w) by using different frying cycles of potato chips up to consecutive 10 frying cycle/ 3 day for each oil /days. Significant chemical changes in the frying oil quality have been occurred during frying process. Different chemical deterioration parameters: Iodine value (IV), Free fatty acid (FFA), Peroxide value (PV), Ansidine value (An.v), Totox value, conjugateddienes , total polar compounds (TPC), fatty acids composition (FAs) and Fourier transform infrared (FTIR) of these frying canola oil and blends were investigated .The conjugated dienes at 232nm throughout the frying periods were the lowest (3.12) in CO+PO with the highest(43.04) value in CO+SF after 30 frying cycles. At the end of frying period, CO+SF had the lowest ratio of TPC 2.15 than found in CO+SF F30 and CO F30 (23.88 and 18.2), respectively. Generally, all blends did not exceed the 25% cut-off point for rejecting used frying oil. The blend of CO+PO was the superior in regard to frying stability and lowering TPC after deep-fat frying process.The results of 30 potatoes deep-frying cycles in CO and its blends due to higher saturation, which can be seen from the chemical parameters and (FTIR) data. FTIR provides very useful information about the chemical compositionand impaired in oil quality during thermal oxidation, which is equivalent to that used in the ordinary food preparation.Furthermore FTIR method predicting a modification in the oil’s nutritional value. The results showed that FAs of blends, that contain PO had oxidative stability for the most of fatty acids with lower values than those occurred in frying of CO or CO+SF oils after 30 frying cycles. Furthermore, these results showed evidence that, the oxidation rate for PO in monounsaturated fatty acids (ƩMUSFAs) is much slower than that of the polyunsaturated fatty acids (ƩPUFAs). The ƩMUSFAs, were oxidized, and lower adverse contributed to the improvement of CO stability. Oil blends and frying process caused modifications in the FAs compositions and ω-3/ω-6 ratio.These results indicated that frying may be hazardous due to the formation of lipid oxidation products as a result of thermal degradation of lipids during deep- fat frying process. Therefore in the CO+PO oil blend provided a frying oil alternative for the production deep–fried food, delivering low proportions of trans and saturated fatty acids.
https://ajfs.journals.ekb.eg/article_15563_f65518034c218851aa33d5ddeda429fd.pdf
2015-12-01
63
78
10.12816/0025399
Oil Blends
canola oil
palm olein
sunflower oil
Fatty acid composition
frying
oil deterioration
ɷ-3/ɷ-6 ratio
oil stability
totox value
total polar content
El-Reffaei
M.
1
Regional Center for Food and Feed, Agriculture Research Center, Egypt
AUTHOR
El-Sebeay
S
2
Regional Center for Food and Feed, Agriculture Research Center, Egypt
AUTHOR
Eman
Ragheb
3
Regional Center for Food and Feed, Agriculture Research Center, Egypt
AUTHOR
M
El-Ghandour
4
Regional Center for Food and Feed, Agriculture Research Center, Egypt
AUTHOR
Badr
A.
5
Regional Center for Food and Feed, Agriculture Research Center, Egypt
AUTHOR