2024-03-29T15:44:02Z
https://ajfs.journals.ekb.eg/?_action=export&rf=summon&issue=3983
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2012
9
2
Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins
Mango seed kernel contained a considerable amount of butter (21%). The butter had melting point of 32°C,acidity 0.76 %, peroxide value 2.782 meq/kg and iodine value 55.15, indicated that the characteristics of mango seedkernel butter (MSKB) are in the normal range of edible oils. Stearic acid was the predominant fatty acid (45.592%),while oleic acid was the major unsaturated fatty acid (37.189%). The oxidative stability (induction period/hrs) andthe total phenolic content (mg GAE/g butter) of MSKB were 148.4 and 21.97, respectively. The effect of replacingshortening at levels of 25, 50 and 100 % by MSKB on the quality characteristics of batter and muffins was investigated.Muffin batter incorporated with 50% MSKB had the best viscosity being 16402.47 cp closed to that of thecontrol (15373.46 cp) at the same shear rate of 16.2 S-1. Measurements of tenderness (penetrometer) indicated thatthe replacement by 50% MSKB was significantly (P> 0.05) affected and the produced muffins were more tender thanother muffin samples. The replacement by MSKB showed no extreme effects on weight loss and specific volume ofmuffins. As the replacing of MSKB increased, the colour of muffins crumb and crust were lighter than that of thecontrol. Both samples contained 25% and 50% MSKB had lower values of a* (red component) than that of the controlsample. The control muffins showed high purity (25.80) followed by muffin samples contained 50% MSKB (20.17)with total intensity 66.46 and 68.51, respectively. The highest content of total phenolic compounds and scavengingactivity of muffins were appeared in 100% MSKB replacement muffins. Depending on sensory evaluation, the bestratio of replacing shortening by extracted MSKB was 50%.
Mango seed kernels butter
muffins
Antioxidant activity
phenolic content and physicochemical properties
2012
12
01
1
9
https://ajfs.journals.ekb.eg/article_20219_aa7424ba13d7ecbadbe55526927288f9.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2012
9
2
Use of Response Surface Methodology to Optimize the Quality of Reduced-Fat Biscuits Containing Banana Puree as a Fat Replacer
R esponse surface methodology was applied to optimize the quality of reduced-fat biscuits in which banana puree(BP) was used as a fat replacer and sodium stearoyl lactylate (SSL) as an emulsifier. The results showed that thereplacement of fat with BP resulted in biscuits with lower values for width and spread ratio, but higher in thickness,volume and specific volume. Sensory analysis declared that the replacement of fat led to production of biscuits withlower scores for appearance, texture, taste, odour and overall acceptability. The incorporation of SSL had an improvingeffect on most sensory characteristics of the biscuits. When the optimization process was implemented, it wasfound that biscuits with fat replaced by 64.5% BP and 0.5 g of SSL exhibited comparable physical properties to thecontrol biscuits. Optimized biscuits exhibited lower organoleptic scores, but were still highly scored by the panelists.
biscuits
fat replacement
Response surface methodology
banana puree
sodium stearoyl lactylate
Optimization
2012
12
01
11
19
https://ajfs.journals.ekb.eg/article_20220_b5dcb4421b38c0e113bddf3661b4ba06.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2012
9
2
Effect of Fermentation Systems on Quality Characteristics of Frozen Dough Containing Some Food Additives
This study was carried out to investigate the effect of fermentation systems (full fermentation for 2hrs beforefreezing and prefermentation for 1hr before freezing and 1hr after freezing) on quality characteristics of baked andunbaked dough which contained some food additives, namely, xanthan, whey proteins and glucose syrup. The yeastcount as log cfu/g (yeast viability) of different frozen and unfrozen dough was determined. The highest log cfu/g wasdetected in the dough containing 2 % and 1 % whey proteins, followed by 0.5 % and 1 % xanthan and finally 4 %glucose syrup. On the other hand, dough containing 6 % glucose syrup was mostly similar to the control dough (withoutadditives) in yeast count. Pre-fermentation was more effective for increasing gas volume. Addition of 2% and 1%whey proteins followed by0.5% and 1% xanthan improved the gassing power of yeast than that of the control. Thedough height was increased as the time of fermentation was elongated. Dough containing different concentrations ofthe aforementioned food additives showed more height than the control dough, especially with the addition of 2%whey protein. Full fermented frozen dough showed higher moisture content than the unfrozen dough. The dough containingxanthan and whey proteins had great ability to retain moisture. The highest moisture content was observed inpre-fermented baked frozen dough containing 2% whey proteins followed by that of 1% xanthan, 1% whey proteinsand 0.5% xanthan. In conclusion, pre-fermentation for 1hr and complete fermentation time for another 1 hr after freezingwas necessary to improve the final specific volume of baked frozen dough as compared with full fermentation for2 hrs. The pre-fermented frozen dough recorded the highest scores in sensory properties after baking compared to thefull fermented baked frozen dough especially with the addition of 2% whey proteins and 1% xanthan.
Frozen dough
fermentation systems
additives
quality characteristics
yeast viability
2012
12
01
21
31
https://ajfs.journals.ekb.eg/article_20222_271c451fe50e2dc196e23fa667101f15.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2012
9
2
Utilization of Dehydrated Mushroom Flour in Some Functional Food Products
Fresh oyster mushrooms (Pleurotus ostreatus) and its dehydrated flour (DMF) were investigated interms of chemical and technological utilization to prepare of certain food products such as biscuits, cookies,crackers, buns and pizza. The results showed that DMF could be considered as a good source of essentialamino acids, minerals such as K, P, Na and Mg, essential fatty acids such as linoleic acid (C 18:2 w6), inulinand dietary fibre, and can be used as a natural antioxidant. The results also indicated that DMF had a verygood values in terms of functional properties and in-vitro protein digestibility. The prepared food productscontained different concentrations of DMF (2.5 up to 10 %) were highly acceptable by panelists and hadno or little significant differences with the control samples.
Oyster mushroom
dehydrated mushroom flour
Chemical composition
Functional properties
technological utilization
2012
12
01
33
45
https://ajfs.journals.ekb.eg/article_20224_24eb2ad21941adf6440824bfd430162d.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2012
9
2
Ferulic Acid in Foods: An Overview
Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is a ubiquitous phenolic compound in plant tissues and constitutesa bioactive ingredient in many foods. It is an abundant dietary antioxidant which may offer beneficial effectsagainst cancer, cardiovascular diseases, diabetes and Alzheimer’s disease.In addition to the capability of utilizing ferulic acid as a potent antioxidant, it can be used in vanillin productionvia biotechnology along with its incorporation in the formulation of edible film packages.This overview summarizes occurrence, chemistry, analysis, functions along with some examples of the utilizationof ferulic acid in food industries
ferulic acid
occurrence
Chemistry
analysis
Functions
antioxidant
Cholesterol
Anticancer
vanillin
edible film packages
2012
12
01
47
52