The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392012120150601Chemical and Technological Studies of Moringa oliefera Lam. Leaves and Its Phenolic Extracts1121554610.12816/0025352ENAbdEl-NabeyDept. of Food Science &Technology, Fac. of Agric. ,Alex. University, 21545, Alex, EgyptAbou-TorMDept. of Food Science &Technology, Fac. of Agric. ,Alex. University, 21545, Alex, EgyptMagdaShararaDept. of Food Science &Technology, Fac. of Agric. ,Alex. University, 21545, Alex, EgyptJournal Article20150112The objective of the present study was to characterize the sun dried and dehydrated Moringa oleifera Lam leaves in terms of their gross chemical composition , mineral content, fatty acid composition , phenolic compounds, antioxidant<br />and antimicrobial activities as well as the possibility of using these leaves in preparing some food products. The results indicated that significant differences were found between the sun dried and dehydrated leaf powder with regard to their content of crude ether extract and carbohydrate. Generally, leaf powder may be considered as a good source of the microelements such as Ca, K, Na and Mg. The most predominant saturated and unsaturated fatty acids were palmitic, oleic, linolenic and linoleic acids, respectively. The data revealed a high content of phenolic compounds, ascorbic acid and antioxidant activity being 38.07-42.02 mg/g, 15.10-20.43 mg/100g and 79.92- 83.4 % for sun dried and dehydrated leaf powder, respectively. Gallic, chlorogenic, ellagic and ferulic acids were identified by HPLC in leaf powder. Furthermore, Moringa oleifera leaf extract has a noticeable antimicrobial effect on growth of Bacillus subtilis, Escherichia coli, Saccharomyces cerevisiae and Aspergillus niger. All products containing either sun dried or dehydrated moringa leaf powder were more acceptable with respect to their organoleptic attributes mainly taste and colour.The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392012120150601Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese13281554710.12816/0025353ENAlyA.Dairy Technology Dept., Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, EgyptJournal Article20150201Three batches of Gouda - like cheese were prepared from whole fat (3.5% fat), reduced fat (2.5% fat) and low fat milk (1.5% fat). Another three batches were similarly made with the addition of Transglutaminase (TGase) at a rate of 0.5 g/ liter (50 unit) of milk to study the effect of enzyme on the quality of Gouda - like cheese with three levels of fat content. The obtained results showed that addition of enzyme , markedly increased the moisture content of treated milk cheese as compared with the control. The highest moisture contents for fresh and ripened cheese were found in low- fat cheese treated with the enzyme. The addition of enzyme to cheese milk led to slight decrease in fat content of the fresh and ripened cheese, while an increase in total protein content was detected for all treatments. Reducing fat content (2.5 or 1.5%) of cheese milk reduced the ripening indices (WSN, NPN, PTA-SN and TVFA) of the resultant cheeses comparing with the control. On the other hand, addition of the TGase, markedly increased the values of all ripening indices including the whole milk cheese. The addition of TGase, showed slight effect on either decreasing the acidity or raising the pH values. Reducing fat content of cheese milk lowered the enumeration of viable total bacterial counts, lipolytic and proteolytic bacteria. The incorporation of TGase increased the three bacterial groups during the first month of ripening and continued for lipolytic and proteolytic bacteria up to the end of ripening period, while TC decreased after the first month. The addition of the TGase, highly improved the organoleptic properties of the three groups of cheese.The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392012120150601Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour29381554910.12816/0025354ENMervatEl-DemeryHome Economic Dept., Fac., of Specific Education, Kafrelsheikh University, Egypt.LamiaaLotfyHome Economic Dept., Fac., of Specific Education, Kafrelsheikh University, Egypt.Journal Article20150302The present study was carried out to utilize different levels of germinated pumpkin seed flour (GPSF), as a source of protein and minerals in fortification of wheat flour for making pan bread. Organoleptic properties of prepared pan bread and its biological effect on lipids profile of rats fed on hypercholesterolemic diet were studied. Pan bread was prepared with GPSF at different levels. The results showed a significant decrease in fat content and an increase in protein, fiber contents and caloric value by increasing defatted GPSF replacement level. Biological assay indicated that food intake, protein intake, feed efficiency ratio and protein efficiency ratio of rats were not significantly affected by defatted GPSF replacement. Serum TC, TG and LDL-C were significantly decreased by replacement with 20% defatted GPSF while HDL-C increased and caused a beneficial effect in improving the lipids profile of rats fed on hypercholesterolemic diet.