The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
4
2
2007
12
01
Utilization of Potato-Chips Waste for Production of High Economic Value Products: I- Production of Baker’s Yeast
1
10
EN
10.21608/ajfs.2007.19634
The present study aimed to utilize the potato-chips waste as a cheap substitute of molasses for the production of baker’s yeast thereby, reduce the cost of baker’s yeast production, at the same time eliminates environmental impact of waste via open burning. Investigations proceeded to optimize the conditions for acid hydrolysis of waste, followed by studying the feasibility of producing yeast biomass from the waste hydrolysate. The results revealed that, the optimum conditions for acid hydrolysis were 5 % w/v solid to liquid ratio; 100˚C hydrolysis temperature; 4% w/v acid concentration and 25 min for reaction time. The resultant hydrolysate was detoxifiedbyoverlimingtoreduceitscontentofhydroxy methyl furfural (HMF) and then utilized as a substrate for cultivation of baker’s yeast. The maximal cell biomass production was attained at cultivation conditions being: 0.4 % w/v inoculum level; 2 % w/v sugar concentration; 0.05 % w/v nitrogen source (wheat bran) and 9 hr incubation period at 30 ˚C. The chemical analysis and the activity evaluation of the obtained yeast indicated that it had a high nutritive value and was suitable for bread making
potato chips waste,Acid hydrolysis,baker’s yeast,bread
https://ajfs.journals.ekb.eg/article_19634.html
https://ajfs.journals.ekb.eg/article_19634_47653379cb45d3624b2872838b7d5801.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
4
2
2007
12
01
Relationship Between Colour Improvement and Metallo-Chlorophyll Complexes During Blanching of Peas and Broccoli
11
18
EN
10.21608/ajfs.2007.19635
The influenceofaddingdifferentlevelsofzincchloriderangedbetween100and500ppmandblanching time (1, 3 and 6 mins) at 85°C on the physical and structural aspects of chlorophyll pigments in peas and broccoli were investigated. It was found that when 300 and 100 ppm zinc chloride were added to the blanching water of peas and broccoli respectively to be satisfactory enough in retaining the green- colour of these vegetables.<br />Hunter colour “-a*” values were found to be adequately represent the colour changes. These values were used to describe the results in terms of an exponential model. Raman spectroscopy was also applied to confirmthepresenceofZn-chlorophyllcomplexeswhichprotectthechlorophyllsfromconvertingintoother derivatives.<br />The residual zinc chloride (ppm) in the tissues of peas and broccoli after blanching was found to be 47.55 and 10.13 ppm, respectively. Therefore, double benefitsregardingfortificationwithzincandretaining green pigments were achieved.
chlorophyll retention,pigment characteristics,blanching,zinc chloride,Raman spectroscopy,Hunter colour analysis,Peas,Broccoli
https://ajfs.journals.ekb.eg/article_19635.html
https://ajfs.journals.ekb.eg/article_19635_676fc2ffe6d40834546c9f88a6290a20.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
4
2
2007
12
01
Utilization of Potato-Chips Waste for Production of High Economic Value Products: II- Production of Citric Acid by Solid-State Fermentation
19
26
EN
10.21608/ajfs.2007.19636
The present study was proposed to evaluate the potential use of potato- chips waste as a substrate for citric acid production by solid-state fermentation. Potato- chips waste could serve as a substrate for citric acid production. Maximum amount of citric acid (23.19g/100g) was produced by Aspergillus niger when it was cultivated on the optimized waste medium for 7 days at 30°C. The waste was prepared as follows: it was milled to 1.0-1.5mm, cooked at 121°C for 2hr,adjusted to moisture level of 65% v/w, with pH 3.5 and enriched with 0.0125% w/w nitrogen in form of ammonium nitrate and 4% v/w of methanol was added
potato-chips waste,Citric acid,solid-state fermentation
https://ajfs.journals.ekb.eg/article_19636.html
https://ajfs.journals.ekb.eg/article_19636_ee99c5c7ce89e7a2487f3ae91d145ba5.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
4
2
2007
12
01
Extraction, IdentificationandEvaluationofAntioxidantActivityinSomeHerbs and Spices
27
39
EN
10.21608/ajfs.2007.19637
Addition of synthetic antioxidants can control lipid oxidation in foods, but their use has become restricted because of their health risks and toxicity. The increasing consciousness of consumers, with regard to food additive safety, created a need for identifying alternative natural and safer sources of food antioxidants. Green tea, sage, caraway, rosemary, ginger, anise, coriander, fenugreek, cumin and black cumin were subjected to screening for its phenolic compounds using TLC. Then, they were extracted with methanol. The phenolic compounds were identifiedinthemethanolicextractsusingHPLC,andthenevaluatedfor their antioxidant activity. The obtained results revealed that green tea contained the highest amount of total phenolic content 155.72 g/kg followed by sage (82.8 g/kg), and ginger contained the lowest amount (25.7 g/kg). Eight phenolic compounds were separated and identifiedfromgreentea,ninefromsageandfour from caraway. Moreover, it was found from this study, that green tea extract showed antioxidant activity similar to TBHQ at the same concentration. Green tea showed antioxidant activity two folds of sage and four folds of caraway extract
Oxidation,natural antioxidant,synthetic antioxidant,Phenolic compounds,herbs,Spices
https://ajfs.journals.ekb.eg/article_19637.html
https://ajfs.journals.ekb.eg/article_19637_c12d6da68a7cde61b4f235c9720c1d01.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
4
2
2007
12
01
Chemical, Nutritional and Sensory Evaluation of Two Traditional Egyptian Sweet Products
41
51
EN
10.21608/ajfs.2007.19638
Treacle is consumed by some individuals in Egypt as a sweet food concentrate or as an ingredient in traditional sweets. It represents combination of certain physical properties, fineflavour,acceptablecaramelcolourandhighnutritivevalue.<br />Treacle is used in the area of Damietta Governorate, Egypt as a basic ingredient in preparing two nutritious (home made) traditional sweet products, locally named Halawa Sowda (HS) and Helba Metabakha (HM). The basic ingredient in the formulations is treacle with the addition of mainly black seed in HS and fenugreek in HM, respectively with other seasonings and thickening agents to improve the specificsensorycharacteristicsofeachofthetwoproducts.<br />The present work was carried out to evaluate the two products from the view of therapeutic nutrition, overall acceptability and preference extent as new products unknown by the majority of the inhabitants in Alexandria Governorate.<br />The results showed that the two products can be accounted as low price nutritious foods. They are good sources of energy which 67% of it comes from carbohydrates. The protein content of HS and HM (5.8 and 5.91%, respectively on dry weight basis,) contained all the essential amino acids. Eating 50g daily can provide all the recommended daily amino acids. Fat content of HS and HM (12.91 and 13.55%, respectively on dry weight basis) are rich in fatty acids, particularly, the unsaturated fatty acids. Linoleic and oleic acids are representing 35 and 24% of the total fatty acids, respectively. They are good sources of macro and micro mineral elements, especially Na, K, P, Mg, Fe, Cu, Mn, Zn and Ca. Helba Metabakha is more acceptable than Halawa Sowda, but both were readily acceptable as food products or as cookies filler.<br />The results revealed that both products can be recommended to provide the diverse blend of nutrients needed for growth, during pregnancy, increasing milk excretion of nursing mothers and overall health. That is truly well known as a folk food in Damietta Governorate.
treacle,Black seed,fenugreek,moughat,Katheraa’,Halawa Sowda,Helba Metabakha
https://ajfs.journals.ekb.eg/article_19638.html
https://ajfs.journals.ekb.eg/article_19638_ce3b7f05f002997ca17908a9fd13f4df.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
4
2
2007
12
01
Stability of Lycopene, β–Carotene and Vitamin A in Tomatoes and Some Tomato Products
53
58
EN
10.21608/ajfs.2007.19639
Tomatoes are among the most widely consumed vegetables worldwide and an important source of certain antioxidants including lycopene , β-carotene and vitamin A , and also have important anticarcinogenic properties. Consumption of tomato and tomato products for their content of antioxidants could be of a great benefitforhumanhealth.Inthepresent study, lycopene, β-carotene and vitamin A contents of tomatoes and tomato products (including tomato juice, jam, paste, purée, sauce, soup, powder and ketchup) were determined by HPLC. Data showed that the concentrations of lycopene, β-carotene and vitamin A in tomato products ranged from 6596 to 214952 μg/100g, 170 to 5540 μg/100g and 283.63 to 9242.94 IU/100g, respectively. The highest concentrations of lycopene, β-carotene and vitamin A were traced in tomato paste with oil followed by tomato paste without oil. The stability of lycopene, β-carotene and vitamin A in tomato ketchup during storage for 3 months were influencedbyenvironmentalfactorssuchastemperatureandlight. The stability of the aforementioned compounds A in tomato ketchup during storage at ambient temperature or at 4ْ C were affected by the light exposure as compared to samples which stored in the dark.
HPLC,processing,tomato products,lycopene,β-carotene,vitamin A
https://ajfs.journals.ekb.eg/article_19639.html
https://ajfs.journals.ekb.eg/article_19639_afddef017cde00258259aa38876114a3.pdf
The Scientific Society of Food Industries, Alexandria, Egypt.
Alexandria Journal of Food Science and Technology
1687-3920
4
2
2007
12
01
Functional Candy Products (Sweets): An Article in arbic
1
5
EN
10.21608/ajfs.2007.19640
The growing trends in healthy living have affected practically every type of food including candy (sweet) production. This was evident in some of the unique products of a lot of companies where a group of functional ingredients including antioxidants and other nutraceuticals were formulated into candy products offering heart health benefits,energyandoverallwellness.Agrowingamountofresearcheswereconducted to highlight the health benefitsofdarkchocolateforheart,wherenaturallyoccurringflavonolsincocoa have positive effects on heart health promoting healthy blood pressure, improving elasticity in blood vessels and maintaining healthy blood pressure among older subjects than younger ones. Chocolates have also been shown to benefitthebrainandskinhealth,whereflavonol–richcocoaincreasedcerebralbloodflowtograymatter,treatmentofvascularimpairmentincludingstrokesanddementia,controllingcognitive performance, mood and task work load. Researches also showed that cocoa beverages and foods rich in flavonolscouldthickenskinandreducereddening.Otherinnovativecandiessuchaschewinggumsformaintaining weight, relieve stress, increase alertness and improving healthy breath by the addition of the beneficialStreptococcus salivarius K12 was also included.
https://ajfs.journals.ekb.eg/article_19640.html
https://ajfs.journals.ekb.eg/article_19640_1778e32f03aa5b65d4ce8d7479836225.pdf