The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
15
1
2018
06
01
Anti- and Pro-Oxidative Effect of α-Eleostearic Acid on the Autoxidation of Linoleic Acid
1
8
EN
Badawy
Z.
Food Technology Dept., Fac. of Agric., Kafrelsheikh University, Egypt.
10.21608/ajfs.2018.16344
In this study, fatty acid composition of tung oil and the remaining fatty acid contents after oxidation were determined.<br />Moreover, the oxidative stability of α-ESA was compared with linoleic acid (LA), linolenic acid (LnA), ara�chidonic<br />acid (AA) and ecosapentaenoic acid (EPA) during auto-oxidation in the dark at 40°C. The results indicated that α-ESA content of tung oil was 79.45%. It was observed that the contents of remaining α-ESA, LA, LnA, AA and EPA after 24 h. were 0, 72.7, 53, 13 and 8.2%, respectively. Comparison between conjugated and non-conjugated fatty acids with the same number of double bonds showed that the conjugated fatty acid (CFA) declined more rapidly and fatty acid with more double bonds also degraded faster. The hydroperoxide content at 0.1, 0.2, 1 and 5% of α-ESA were 673, 762, 828 and 916 mM at 8 days and 40°C, respectively. Meanwhile, the peroxide content of methyl linoleate without α-ESA (control) was 563 mM at 8 days and 40°C.
Tung oil,α-eleostearic acid,oxidative stability,auto-oxidation
https://ajfs.journals.ekb.eg/article_16344.html
https://ajfs.journals.ekb.eg/article_16344_05492d50280772e2036e2dd8497938b9.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
15
1
2018
06
01
Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread
9
22
EN
El-Batawy
I.
Food Science Dept.,Fac. of Agric., Ain Shams Univ., Shoubra Khaima, 11241, Cairo, Egypt.
Samar
Mahdy
Food Science Dept.,Fac. of Agric., Ain Shams Univ., Shoubra Khaima, 11241, Cairo, Egypt.
M.
Abo El-Naga
Food Science Dept.,Fac. of Agric., Ain Shams Univ., Shoubra Khaima, 11241, Cairo, Egypt
10.21608/ajfs.2018.16345
The effect of substituting water (50 and 100%) with cheese whey (CW) and UF milk permeate (UFMP) as the by-product of some dairy industries on the quality of Egyptian Baladi bread were investigated. Changes in the physical,<br />chemical and organoleptic properties of bread products were determined. Substituting the water by either whey or permeate in Baladi bread manufacture caused significant effect on dough mixing properties (Farinograph) and slight increase in ratio of solution absorption for the dough preparation. A significant (P<0.05) increase was observed in the values of mixing tolerance index (MTI) for permeate dough at two substitution levels. The values of energy, extensibility,<br />resistance of extension and proportion number increased significantly (P<0.05) in both whey or permeate dough by increasing replacing level. Whey or permeate had significant effects on texture profile analysis of Baladi bread. Total solids, protein, ash, carbohydrate and minerals contents were faound to increase significantly (P<0.05) in resultant bread with increasing the ratio of whey or permeate added to the bread blend. The values of alkaline water retention capacity for all tested bread samples were reduced significantly (P<0.05) during storage. Substitution of water with whey or permeate in Baladi bread formula especially 100% could be enhance the sensory properties in the resultant product. It could be concluded that, Egyptian Baladi bread can made by adding cheese whey or milk permeate<br />as a water substitute up to 100%. This fortification could enhance the quality attributes, acceptability and nutritive value of the product.
baladi bread,cheese whey,milk permeate,cheese by-product
https://ajfs.journals.ekb.eg/article_16345.html
https://ajfs.journals.ekb.eg/article_16345_d8e0481d0886e5cb865ccb93bb51f67a.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
15
1
2018
06
01
Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease
23
34
EN
El-Sebeay
S.
Regional Center for Food and Feed, Agricultural Research Center, Alexandria, Egypt.
Lamia
Hafez
Regional Center for Food and Feed, Agricultural Research Center, Alexandria, Egypt.
10.21608/ajfs.2018.16346
Celiac disease (CD) is a longevity food intolerance to gluten. Quinoa has complete nutritional characteristics and is gluten free, so it is tolerable for CD. The objective of this study was to estimate chemical, sensory and biological evaluation of some formulated quinoa products as an alternative food suggested for CD. Quinoa, rice, corn, chick-pea flours and their products (cake, biscuit and toast) in different ratio were prepared and examined for sensory properties. It was found that; the best acceptable blends were quinoa flour: rice flour: corn flour with rito1:1:1in cake and toast and quinoa flour: rice flour: chick-pea flour with rito1:1:1in biscuit. Biological evaluation was done on 32 albino male rates classified into four equal groups of eight rats each. Group 1 was the control group, the other groups were fed on the products for 8 weeks. Weight gain and relative organ weights were estimated. Blood picture, lipid profile, alanine transaminase (ALT), aspartate transaminase (AST), total protein, albumin, bilirubin, creatinin,<br />uric and glucose were estimated. The results revealed that quinoa flour was free of gluten and the percentage of saponin after washing was 0.2 %. Quinoa flour had 16.4% protein, 8.2 % fat and was rich in Ca, P, Na, K, Mg and Cu. The percentage of some essential amino acids in quinoa flour surpassed the FAO model. Quinoa flour had low percentage of saturated and monounsaturated fatty acids, but it had high contents of polyunsaturated fatty acids ω6 and ω3. Cake and biscuit were higher in protein, fat and fiber than toast, while toast was the highest in minerals content except for Cu. The biological evaluation for the three products showed that; the weight gain decreased in all the treated groups. All the parameters of the blood tests were as that of the control except for the hemoglobin level. Total lipids, cholesterol, triglycerides and low density lipoprotein (LDL) were higher in cake fed group than the control group. Liver functions and kidney functions were not affected by feeding on the products; there were no differences in AST and bilirubin levels between the treated groups. Further research, including human clinical trials, is needed and recommended.
Quinoa,Celiac disease,Rats,alternative food
https://ajfs.journals.ekb.eg/article_16346.html
https://ajfs.journals.ekb.eg/article_16346_7724cc2557591560be56890b83892caa.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
15
1
2018
06
01
Quality Assessment of Nile Tilapia and Grey Mullet Fish Collected from Different Local Markets in Alexandria City, Egypt
35
48
EN
Saadia
Mohamed
Food Science and Technology Dept., Fac. of Agric., Alexandria University, El-Shatby, 21454,
Alexandria, Egypt
Abdel-Nabey
A.
Food Science and Technology Dept., Fac. of Agric., Alexandria University, El-Shatby, 21454,
Alexandria, Egypt
Khalil
M.
Food Science and Technology Dept., Fac. of Agric., Alexandria University, El-Shatby, 21454,
Alexandria, Egypt
Abo Samaha
R.
Food Science and Technology Dept., Fac. of Agric., Alexandria University, El-Shatby, 21454,
Alexandria, Egypt
10.21608/ajfs.2018.16347
This study was conducted to determine quality parameters of Nile tilapia (Oreochromis niloticus) and grey mullet (Mugil cephalus) which were collected from different local markets in Alexandria city, Egypt during 2015. According<br />to the overall sensory scores, the Nile tilapia and mullet samples collected from the different local markets could be classified into three categories of quality grade as follows: High quality grade (score between 8 to 10), acceptable grade (score between 5 to 7.9) and unacceptable grade (less than 5).<br />The TVB-N values in the different samples were below the maximum value of 30 mg N/100g flesh (upper limit according to E. O. S. Q. C., 2005, ES: 3494). The TMA-N value of Nile tilapia and grey mullet collected from the different markets were within the recommended standard limits for acceptability.<br />The pH values of Nile tilapia varied from 7.01 to 7.38. The data obtained showed significant differences (P< 0.05) among the samples. Further, Hanuvil market samples had the highest value of pH, while samples collected from El Wardian market had the lowest value of pH, with no significant differences between El Wardian, Alqsy and Bab Omar Pasha market samples. It was found that the pH values of grey mullet samples ranged from 6.74 to 7.18. Hanuvil samples followed by El Amreya samples were recorded to have the highest value of pH with no significant difference between them. On the other hand, Bakkous samples followed by Zananiri samples showed the lowest value of pH with no significant difference between them.<br />The results indicated that the psychrophilic bacterial count of Nile tilapia and grey mullet collected from different<br />markets were higher than mesophilic bacterial count. All Nile tilapia and grey mullet samples had high quality considering that the microbiological upper limit for fresh fish proposed by E. O. S. Q. C. (2005, ES: 3494) not exceed 106 CFU/flesh.
Nile tilapia,Grey mullet,Quality,Sensory evaluation,Bacteriological Evaluation,TNB-N,TMA,pH
https://ajfs.journals.ekb.eg/article_16347.html
https://ajfs.journals.ekb.eg/article_16347_95ea95157c97f62907b9b8583ee38572.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
15
1
2018
06
01
Effect of Milk Quality and Stabilizers on Some Physicochemical Properties of UHT-Milk
49
64
EN
El-Sayed
I.
Department of Dairy Technology Research, Food Technology Research Institute, ARC, Egypt.
Amel
Ibrahim
Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.
Awad
S.
Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.
10.21608/ajfs.2018.16348
Milk quality and stabilizers were investigated to revere their effects on undesirable changes in sensory of UHT milk as influenced by storage at 25°C or 37°C. The obtained results showed that the total microbial count, psychrophilic<br />bacteria, mesophilic & thermophilic spore forming bacteria were higher in grade B (GB) milk than in grade A (GA) milk. Seven treatments were carried out with GA, GB, reconstituted full cream milk powder (FCMP), FCMP mix with GA and GB milk, meanwhile, two commercial stabilizers were separately evaluated. Mesophilic and thermophilic<br />spore forming bacteria exhibited high scores and were found in standardized pasteurized GB milk comparing with GA milk. The type of stabilizer has no any effect on the UHT milk quality. The treatments of UHT milk made using GB milk received low levels of sensory properties (color & flavor), as well as, fat separation and sedimentation could be noted during storage when compared to that made from GA milk or FCMP. The fat separation and sedimentation<br />were more pronounced in treatments stored at 37 °C when compared to that stored at 25°C. Results of SDS-PAGE and RP-HPLC did not show any significant differences among all treatments in proteolysis during storage period. Accordingly’ the fat separation and sedimentation were not related only to proteolysis but were related to quality of milk used in processing.
UHT milk,Sedimentation,fat separation,milk stabilizers
https://ajfs.journals.ekb.eg/article_16348.html
https://ajfs.journals.ekb.eg/article_16348_294d91ba13dcee6406454e712f2ba81b.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
15
1
2018
06
01
Effect of Antimicrobial Edible Coatings on Quality and Shelf Life of Minimal Processed Guava (Psidium guajava)
65
76
EN
Mona
Elabd
Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
10.21608/ajfs.2018.16349
The present study aimed to develop an antimicrobial edible coating and to evaluate their efficiencies in preserving<br />guava slices. Guava slices were submitted to four treatments: without coating (control) A, coating with potato starch containing 0.25% or 0.5% chitosan, B and C treatments respectively, and coating with 3% potato starch, 1.5% ascorbic acid and 0.2% potassium sorbate, D treatment. All samples were stored in refrigerator at 4±1°C and 70-75% relative humidity for 18 days. The following characteristics were analyzed: weight loss, firmness, total soluble solids, total titratable acidity, vitamin C, polyphenol oxidase (PPO), catalase (CAT), microbial quality and sensory attributes. Treatments with edible coatings were effective in reducing weight loss and maintaining texture of guava slices. The coatings decreased the increase in total soluble solids and decreased the loss in total titratable acidity compared to the uncoated ones. The lowest activity values of enzymes (PPO and CAT) were recorded for coated samples. The use of edible coatings contributed in reducing microbial growth of guava slices and increasing their shelf-life.
Edible coating,guava slices,shelf-life
https://ajfs.journals.ekb.eg/article_16349.html
https://ajfs.journals.ekb.eg/article_16349_67ccdb5c84a55a99f12a0a8c0ea6dcf6.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
15
1
2018
06
01
Physical Properties and Some Bioactive Compounds of Four Pomegranate Cultivars (Punica granatum L.) Grown in Egypt
77
88
EN
Faten
Abdel-salam
Food Science and Technology Department, Faculty of Agriculture, El-Shatby, 21545,
Alexandria University, Alexandria, Egypt.
Moharram
G.
Food Science and Technology Department, Faculty of Agriculture, El-Shatby, 21545,
Alexandria University, Alexandria, Egypt.
Esmat
El-Zalaki
Food Science and Technology Department, Faculty of Agriculture, El-Shatby, 21545,
Alexandria University, Alexandria, Egypt.
10.21608/ajfs.2018.16350
The objective of this study was to estimate the effect of pomegranate cultivar on the physical properties and the distribution<br />of bioactive compounds in the different parts of its fruits. Three traditional Egyptian cultivars namely, Edkawy, Manfaloty, and Sahrawy in addition to Wonderful from the recent introduced accessions. The results showed significant variations in the peels, arils and rinds percentage, length, diameter, volume of fruit and arils, calyx diameter and index, peel thickness and peel thickness index, colour measurements (L*, a*, b* and h) of the outer peel and arils among the fruits of the four cultivars. Also, significant differences in bioactive compounds (type and content) were noted among the cultivars and the different parts of the pomegranate fruit. Edkawy fruits had the highest content of bioactive components followed by Wonderful, Manfaloty and Sahrawy, respectively. Total phenolics and total tannins were located mainly in the fruit peels while total anthocyanins and total flavonoids are concentrated in fruit arils and juice.
Pomegranate cultivar,Physico-chemical properties,bioactive components,tannins,Anthocyanins,Phenolic compounds,flavonoids.
https://ajfs.journals.ekb.eg/article_16350.html
https://ajfs.journals.ekb.eg/article_16350_c3b1f3968e9d4cb29b8829a4dea69aca.pdf