The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392014120170601Production and Evaluation of Processed Cheese Analogue Using Ricotta Cheese Prepared from Sweet Whey1121627510.12816/0038400ENShamsiaM.Food and Dairy Science and Technology Dept., Fac. of Agric., Damanhour Univ., Damanhour, Albeheira, 22516, Egypt.El-GhannamM.Dairy Science & Technology Dept., Fac. of Agric., El-Shatby, Alexandria Univ., Alexandria, Egypt.Journal Article20161129Spreadable processed cheese analogue was prepared by replacing 2.5, 5 and 7.5% of skim milk powder with 9.22, 18.44 and 27.7 of Ricotta cheese, respectively. The obtained results showed that it is possible to successively use Ricotta cheese as an ingredient for processed cheese manufacturing with good flavour and acceptability. Production of processed cheese analogue with addition of Ricotta cheese significantly increased the total nitrogen, soluble nitrogen, fat and ash as compared with the control. At the same time, lactose content was significantly decreased comparing with the control. However, total solids, salt contents and pH values in all treatments were changed within a narrow range where the variations were not significant. Storage of cheese for 60 days showed a general trend of increment in all components ratios except lactose where the ratios were decreased. The texture of processed cheese analogue improved with adding Ricotta cheese. Replacement of skim milk powder at ratios of 2.5 and 5% with Ricotta cheese did not alter the colour, taste and overall acceptability while the 7.5% revealed the lowest acceptability by the panellists.<br />Therefore, producing processed cheese analogue can be made with addition of Ricotta cheese up to 18.44% with satisfied sensory attributes.https://ajfs.journals.ekb.eg/article_16275_f92999564dc534efee6684649659a14e.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392014120170601Effect of Some Essential Oils on the Quality of UF-Soft Cheese During Storage13281627610.12816/0038401ENWedadEL- KholyDairy Research Department, Food Technology Research Institute, A.R.C., Egypt.RedaAamerHort. Crop processing Res. Department, Food Technology Research Institute, A.R.C., Egypt.MailamA.Dairy Research Department, Food Technology Research Institute, A.R.C., Egypt.Journal Article20170305The present study aimed to evaluate the chemical composition, antioxidant activity, antimicrobial properties and the minimum inhibitory concentrations (MICs) of three essential oils extracted from cumin, rosemary and thyme and their mixture and their effect on physicochemical, microbial, rheological and sensorial attributes of ultrafiltrated (UF)-soft cheese. UF-soft cheese was prepared from UF milk retentate with adding 0.1% of these essential oils. The results revealed that the different essential oils had remarkable antimicrobial effect on the growth of Escherichia coli (E. coli), Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), Bacillus cereus (B. cereus), and Aspergillus niger (A. niger). Among essential oils, thyme oil had the highest antioxidant<br />activity and antimicrobial effect. Addition of essential oils appeared to affect cheese pH and total volatile fatty acid content during storage period, while total solids and fat contents were slightly affected. Addition of essential oils to retentate resulted in an increment in antioxidant activity and decreased the total bacterial count compared with the control cheese. Sensory evaluation revealed that UF-soft cheese containing essential oils remained acceptable even at the end of storage period. Adding cumin essential oil to UF-soft cheese gained the highest scores for the sensorial attributes.<br />The results concluded that a concentration of 0.1% of essential oils extracted from cumin, rosemary or thyme or their mixture can be used to extend the shelf life of UF-soft cheese for up to 28 days. These essential oils could be successfully used as natural and safe additives in production of UF- soft cheese.https://ajfs.journals.ekb.eg/article_16276_674bd79499d4e51c9253dd375138f528.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392014120170601Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil29401627710.12816/0038403ENZaireSFood Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria University, Alexandria, Egypt.Abou-GarbiaA.Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria University, Alexandria, Egypt.AttiaS.Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria University, Alexandria, Egypt.YoussefM.Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria University, Alexandria, Egypt.Journal Article20170205The present study was conducted on three different peels namely, orange, banana and potato along with their ethanolic<br />extracts to reveal their antioxidant potency. Orange peels (OP), banana peels (BP) and potato peels (PP) had the following gross chemical composition: The range of moisture (71.98 – 87.16 %), crude protein (4.99 – 7.89%), total lipids (1.48 – 10.17%), ash (5.64 – 9.41%) and carbohydrates (77.72 – 82.38%). The OP exhibited the highest values of total phenolics (1715.91 mg gallic acid (GA) equivalent / 100g), ascorbic acid (130.82 mg / 100 g) and β- carotene (6.15 mg /100 g) on dry weight basis. Furthermore, the OP ethanolic extract had the highest DPPH• % scavenging (55.00%), the highest H2O2 % scavenging (42.40%) and the lowest IC50 (6.13 mg / mg DPPH•) as compared to BP and PP extracts. It was obvious that the peels under study along with their ethanolic extracts exhibited potent antioxidant activity for corn oil. However, OP and its extract were superior in terms of lowering peroxide value, ρ- anisidine value and totox value along with treatment with BHT for oils stored at 60°C for 25 days, as compared to the control oil. No significant differences could be traced in this respect between OP and its ethanolic extract.https://ajfs.journals.ekb.eg/article_16277_e6aa9308c3089f8b8536f81012a448c8.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392014120170601Production of Functional Beverages from Whey and Permeate Containing Kumquat Fruit41561627810.12816/0038404ENRedaAamerHort. Crop Processing Res. Department, Food Technology Research Institute, A.R.C., EgyptWedadEl- KholyDairy Research Department, Food Technology Research Institute, A.R.C., Egypt.MailamADairy Research Department, Food Technology Research Institute, A.R.C., Egypt.Journal Article20170305The objective of the present study was to utilize whey and permeate as the by-products of the cheese industry after mixing with kumquat purée and/or paste for producing functional beverages. Physical, chemical, physicochemical,<br />microbiological and sensory properties of kumquat fruit and its purée and paste were studied. The results indicated that kumquat purée and paste are good sources of β-carotene, vitamin C, minerals such as calcium, potassium and magnesium, total phenolic acids and flavonoids. In addition, they have high antioxidant capacity. Physicochemical,<br />microbiological and sensory properties of the prepared functional beverages during cold storage periods were determined. The obtained results indicated that ascorbic acid and β-carotene of all beverages were higher than those of whey and permeate only, with a high level of total phenols, flavonoid content and antioxidant activity. Generally, sensory evaluation of the prepared beverages showed that the addition of purée and paste of kumquat fruit to whey and permeate increased the overall acceptability of these beverages. Total count was in permissible limit while the coliform<br />and moulds & yeasts counts were not detected in all beverages during storage at 4±1°C for 28 days. Beverages containing purée and paste of kumquat fruit could be recommended as new acceptable functional products.https://ajfs.journals.ekb.eg/article_16278_ca2ab3fefeba97a3178d176c0d7559df.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392014120170601The Pixel Area Scanning Using Total Lab Software Version 1.11 for The Evaluation of Lipid Components on TLC Plates57621627910.12816/0038406ENTahounK.Dairy Science and Technology Dept., Fac. of Agric. El-Shatby, 21545,
University of Alexandria, Alexandria, Egypt.Journal Article20170223In case there is no availability for photoelectric scanners for measuring the area spot of any lipid material on TLC plates, pixel area scanning technique with Total Lab software version 1.11 can replace the former. In order to test this argument, different lipid blends were interestrified with different lipases and the degree of synthesis was detected by determining the remaining triglycerides by TLC and pixel area scanning and Total Lab software version 1.11 as compared with column chromatography and gravimetry.https://ajfs.journals.ekb.eg/article_16279_f2e8d3bb00f6ca820ffce7d9add99415.pdf