The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39209220121201Characteristics of Mango Seed Kernel Butter and its Effects on Quality Attributes of Muffins192021910.21608/ajfs.2012.20219ENJournal Article20181202Mango seed kernel contained a considerable amount of butter (21%). The butter had melting point of 32°C,<br />acidity 0.76 %, peroxide value 2.782 meq/kg and iodine value 55.15, indicated that the characteristics of mango seed<br />kernel butter (MSKB) are in the normal range of edible oils. Stearic acid was the predominant fatty acid (45.592%),<br />while oleic acid was the major unsaturated fatty acid (37.189%). The oxidative stability (induction period/hrs) and<br />the total phenolic content (mg GAE/g butter) of MSKB were 148.4 and 21.97, respectively. The effect of replacing<br />shortening at levels of 25, 50 and 100 % by MSKB on the quality characteristics of batter and muffins was investigated.<br />Muffin batter incorporated with 50% MSKB had the best viscosity being 16402.47 cp closed to that of the<br />control (15373.46 cp) at the same shear rate of 16.2 S-1. Measurements of tenderness (penetrometer) indicated that<br />the replacement by 50% MSKB was significantly (P> 0.05) affected and the produced muffins were more tender than<br />other muffin samples. The replacement by MSKB showed no extreme effects on weight loss and specific volume of<br />muffins. As the replacing of MSKB increased, the colour of muffins crumb and crust were lighter than that of the<br />control. Both samples contained 25% and 50% MSKB had lower values of a* (red component) than that of the control<br />sample. The control muffins showed high purity (25.80) followed by muffin samples contained 50% MSKB (20.17)<br />with total intensity 66.46 and 68.51, respectively. The highest content of total phenolic compounds and scavenging<br />activity of muffins were appeared in 100% MSKB replacement muffins. Depending on sensory evaluation, the best<br />ratio of replacing shortening by extracted MSKB was 50%.https://ajfs.journals.ekb.eg/article_20219_aa7424ba13d7ecbadbe55526927288f9.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39209220121201Use of Response Surface Methodology to Optimize the Quality of Reduced-Fat Biscuits Containing Banana Puree as a Fat Replacer11192022010.21608/ajfs.2012.20220ENJournal Article20181202R esponse surface methodology was applied to optimize the quality of reduced-fat biscuits in which banana puree<br />(BP) was used as a fat replacer and sodium stearoyl lactylate (SSL) as an emulsifier. The results showed that the<br />replacement of fat with BP resulted in biscuits with lower values for width and spread ratio, but higher in thickness,<br />volume and specific volume. Sensory analysis declared that the replacement of fat led to production of biscuits with<br />lower scores for appearance, texture, taste, odour and overall acceptability. The incorporation of SSL had an improving<br />effect on most sensory characteristics of the biscuits. When the optimization process was implemented, it was<br />found that biscuits with fat replaced by 64.5% BP and 0.5 g of SSL exhibited comparable physical properties to the<br />control biscuits. Optimized biscuits exhibited lower organoleptic scores, but were still highly scored by the panelists.https://ajfs.journals.ekb.eg/article_20220_b5dcb4421b38c0e113bddf3661b4ba06.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39209220121201Effect of Fermentation Systems on Quality Characteristics of Frozen Dough Containing Some Food Additives21312022210.21608/ajfs.2012.20222ENJournal Article20181202This study was carried out to investigate the effect of fermentation systems (full fermentation for 2hrs before<br />freezing and prefermentation for 1hr before freezing and 1hr after freezing) on quality characteristics of baked and<br />unbaked dough which contained some food additives, namely, xanthan, whey proteins and glucose syrup. The yeast<br />count as log cfu/g (yeast viability) of different frozen and unfrozen dough was determined. The highest log cfu/g was<br />detected in the dough containing 2 % and 1 % whey proteins, followed by 0.5 % and 1 % xanthan and finally 4 %<br />glucose syrup. On the other hand, dough containing 6 % glucose syrup was mostly similar to the control dough (without<br />additives) in yeast count. Pre-fermentation was more effective for increasing gas volume. Addition of 2% and 1%<br />whey proteins followed by0.5% and 1% xanthan improved the gassing power of yeast than that of the control. The<br />dough height was increased as the time of fermentation was elongated. Dough containing different concentrations of<br />the aforementioned food additives showed more height than the control dough, especially with the addition of 2%<br />whey protein. Full fermented frozen dough showed higher moisture content than the unfrozen dough. The dough containing<br />xanthan and whey proteins had great ability to retain moisture. The highest moisture content was observed in<br />pre-fermented baked frozen dough containing 2% whey proteins followed by that of 1% xanthan, 1% whey proteins<br />and 0.5% xanthan. In conclusion, pre-fermentation for 1hr and complete fermentation time for another 1 hr after freezing<br />was necessary to improve the final specific volume of baked frozen dough as compared with full fermentation for<br />2 hrs. The pre-fermented frozen dough recorded the highest scores in sensory properties after baking compared to the<br />full fermented baked frozen dough especially with the addition of 2% whey proteins and 1% xanthan.https://ajfs.journals.ekb.eg/article_20222_271c451fe50e2dc196e23fa667101f15.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39209220121201Utilization of Dehydrated Mushroom Flour in Some Functional Food Products33452022410.21608/ajfs.2012.20224ENJournal Article20181202Fresh oyster mushrooms (Pleurotus ostreatus) and its dehydrated flour (DMF) were investigated in<br />terms of chemical and technological utilization to prepare of certain food products such as biscuits, cookies,<br />crackers, buns and pizza. The results showed that DMF could be considered as a good source of essential<br />amino acids, minerals such as K, P, Na and Mg, essential fatty acids such as linoleic acid (C 18:2 w6), inulin<br />and dietary fibre, and can be used as a natural antioxidant. The results also indicated that DMF had a very<br />good values in terms of functional properties and in-vitro protein digestibility. The prepared food products<br />contained different concentrations of DMF (2.5 up to 10 %) were highly acceptable by panelists and had<br />no or little significant differences with the control samples.https://ajfs.journals.ekb.eg/article_20224_24eb2ad21941adf6440824bfd430162d.pdfThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39209220121201Ferulic Acid in Foods: An Overview47522022510.21608/ajfs.2012.20225ENJournal Article20181202Ferulic acid (4-hydroxy-3-methoxycinnamic acid) is a ubiquitous phenolic compound in plant tissues and constitutes<br />a bioactive ingredient in many foods. It is an abundant dietary antioxidant which may offer beneficial effects<br />against cancer, cardiovascular diseases, diabetes and Alzheimer’s disease.<br />In addition to the capability of utilizing ferulic acid as a potent antioxidant, it can be used in vanillin production<br />via biotechnology along with its incorporation in the formulation of edible film packages.<br />This overview summarizes occurrence, chemistry, analysis, functions along with some examples of the utilization<br />of ferulic acid in food industries