The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39208220111201Effect of Adding Different Gums and Emulsifiers on Quality Attributes and Staling Rate of Microwave-Baked Cakes1122020410.21608/ajfs.2011.20204ENJournal Article20181202The effects of various gums and emulsifiers on baking quality, sensory characteristics and staling retardation of<br />microwave-baked cakes were investigated. The gums used were xanthan, Arabic gum and carrageenan each at levels<br />of 0.5, 0.75 and 1.0%, and emulsifiers used were angato gel, energy 100 and spongolit 283 at 3% in cake batter formulations.<br />No gums or emulsifiers were added in the control cake baked in microwave oven. The results demonstrated<br />that the volume and the specific volume of cakes were significantly (P≤0.05) increased when gums and spongolit 283<br />at level of 0.75% and 3%, respectively were added as compared to the control. Addition of xanthan at 1.0% in the<br />cakes gave the highest moisture content followed by carrageenan and finally Arabic gum as compared to the control<br />cake. Also angato gel and spongolit 283 were effective in retaining the moisture during storage. A significant (P≤0.05)<br />lower staling rate resulted in the cakes containing xanthan at all levels and spongolit 283 followed by angato gel and<br />energy 100 in comparison to the control sample. High acceptable cakes were obtained by adding xanthan or carrageenan<br />or Arabic gum at level 0.75%. The addition of spongolit 283 to the cakes, significantly (P ≤0.05) improved the<br />sensory characteristics followed by angato gel and energy 100 as compared to the control. In conclusion, our results<br />suggested that high quality microwave-baked cakes, more acceptable sensory properties, high moisture content, low<br />weight loss and extended shelf life can be obtained by adding gums and emulsifiersThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39208220111201Determination of Some Heavy Metals in Shellfish13242020610.21608/ajfs.2011.20206ENJournal Article20181202The concentrations of Cu, Cd, Pb, As and Hg in the edible portions of four species of Egyptian common<br />invertebrates namely, undulate venus (Paphia undulata), peregrine shrimp (Metapenaeus stebbingi),<br />Pelagic swim crab (Portunus pelagicus) which were collected from two different fishing areas (El- Max and<br />Abu-Qir Bay) and wedge clam (Donax trunculus) which was collected from Edkou beach, were determined<br />by atomic absorption spectrophotometer technique. Analysis of variance for heavy metal levels as affected<br />by location, season and species and their first order interaction (location × season, location × species and<br />seasons × species of shellfish) indicated that, the concentrations of Pb, As and Hg showed significant differences,<br />while Cu and Cd concentrations showed no significant differences between locations (El-Max and<br />Abu-Qir Bay). All heavy metal concentrations showed significant differences between seasons, except Cu<br />concentrations which showed no significant differences. All heavy metal concentrations showed significant<br />differences between the studied species. The ANOVA data showed no significant interactions between<br />(location × season), (location × shellfish species) and (seasons × shellfish species) in the concentrations of<br />heavy metals, except As content in interaction (seasons × shellfish species). The highest concentrations of<br />Cu, Cd, Pb, As and Hg were recorded in the summer season, while the lowest levels were observed during<br />the spring season. The highest concentrations of Cu, Cd, Pb, As and Hg were found in the edible portions<br />of the three shellfish samples obtained from Abu-Qir Bay. No significant differences with respect to the<br />levels of Cu and Cd between the two sampling areas were detected. The highest concentrations of Cd, Pb,<br />As and Hg were obtained in the edible portions of Paphia undulata, while Portunus pelagicus contained<br />the highest level of Cu. On the other hand, the lowest concentrations of Cd, Pb, and As were recorded for<br />the edible portions of Metapenaeus stebbingi, while Paphia undulate had the lowest concentration of Cu<br />and Portunus pelagicus had the lowest concenThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39208220111201Passive Solar Drying of Loquat (Eriobotrya japonica) Fruit Slices25302020710.21608/ajfs.2011.20207ENJournal Article20181202A passive solar dryer was used to study the drying options of loquat (Eriobotrya Japonica) fruit slices, El-Sukary<br />variety. The experimental work was carried out during May 2009 at El-Banger district, which located at the west of<br />Alexandria, Alexandria, Egypt. The unpeeled loquat fruits were cut into flat slab to the required thicknesses that were<br />3, 5, and 7 mm depending on each required experiments. The moisture loss rates from loquat slices (3, 5 and 7 mm)<br />were about 0.25, 0.32 and 0.42 g/hr, respectively. The results appeared that the solar intensity, drying temperature and<br />sample thicknesses were the major variables affecting the drying rate. For evaluating the solar collector efficiency, the<br />heat balance of solar collector was applied. The maximum result of solar collector efficiency was about 52%.The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39208220111201Evaluation and Stabilization of Wheat Germ and Its Oil Characteristics31392020810.21608/ajfs.2011.20208ENJournal Article20181202Wheat germ (WG) was analysed for its proximate composition, amino acids and minerals. Physico-chemical<br />parameters, lipid classes and fatty acid composition of wheat germ oil (WGO) were also determined. Wheat germ<br />was subjected to different heat treatments in order to inactivate lipase. The results showed that WG contains high levels<br />of protein (34.92%). Crude ether extract, crude fibers, and ash contents were 10.74, 4.89 and 5.17%, respectively.<br />The most abundant minerals (mg/100g) were: Potassium (1567.6) and phosphorus (389.5). Moreover, wheat germ<br />showed to be a good source for essential amino acids (35.81g/100g protein). Saponification, iodine and peroxide<br />values of the WGO were 182.94, 112.54 and 0.35 (mEq O2/kg), respectively. Also, the free fatty acids (as % oleic<br />acid) and the unsaponifiable matters were 2.39% and 1.92%, respectively. The wheat germ oil was found to be an<br />incredible source of ω3 and ω6 essential fatty acids. Furthermore, the unsaturated fatty acids represent around 80%<br />of the total fatty acids. A slight difference was observed in the fatty acid composition before and after lipase inactivation.<br />The TLC technique for lipid classes showed that the triacylglycerols fraction was considered as the major<br />fraction. Also, phosphatidyl inositol, phosphatidyl choline and phosphatidyl ethanol amine were the major fractions<br />of wheat germ phospholipids. The results also showed that the sample subjected to a heat treatment (100°C/ 30min)<br />before storing at –18°C was more efficient to inactivate the enzyme activity as compared to the other four samples<br />stored at different conditions.The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39208220111201Yeasts Producing Killer Toxins: An Overview41532021010.21608/ajfs.2011.20210ENJournal Article20181202The production of exotoxins with antimicrobial activity on susceptible microorganisms by yeasts is a relatively<br />common phenomenon. Exotoxins (generally proteins or glycoproteins) that are able to kill susceptible cells belonging<br />to the same or congeneric species have been defined as killer toxins. Since first discovered in Saccharomyces cerevisiae<br />, killer strains have been isolated from several yeast genera, including Candida, Cryptococcus, Hanseniaspora<br />, Kluyveromyces, Pichia , Torulopsis , Ustilago , Williopsis and Zygosaccharomyces. Many types of killer toxins<br />have been reported and their genomes were mapped on double-stranded RNA (S. cerevisiae K1, K2, K28,Ustilage<br />maydis and Hanseniaspora uvarum) , a linear double-stranded DNA plasmid (Kluyveromyces lactis, Pichia acaciae<br />and Pichia inositovora) or carried on a chromosome (S. cerevisiae KHS, KHR and Williopsis mrakii). During the last<br />two decades, secreted killer toxins and toxin-producing killer yeasts have found several applications. For instance in<br />the food and fermentation industries,killer yeasts have been used to combat contaminating wild-type yeasts which<br />can occur during the production of wine, beer and bread . Killer yeasts have also been used as bio-control agents in<br />the preservation of foods , in the bio-typing of medically important pathogenic yeasts and yeast-like fungi , in the<br />development of novel antimycotics for the treatment of human and plant fungal infections, and finally in the field of<br />recombinant DNA technologyThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-39208220111201Activity Analysis to Achieve the Optimum Combination of Food In Saudi Arabia162021110.21608/ajfs.2011.20211ENJournal Article20181202The issue of food and its provision to meet the needs of the population in the Kingdom of Saudi Arabia<br />occupies priority among the objectives of the economic policy of the Kingdom. The Kingdom follows<br />many policies to provide and safe food for people through increased domestic production, raise the efficiency<br />of resources, intensification of agricultural investment, the external contents of the initiative of King<br />Abdullah Bin Abdul Aziz may God protect him. In addition, the policy aims to support and provide food<br />for the population of the Kingdom, at local rates, to suit all categories of community residents.<br />The aim of this research study is to evaluate the biological needs of the individuals from energy protein<br />and fat received by individuals.<br />Accordingly, an economic model can be established to achieve the biological requirements of individuals<br />in Saudi Arabia. Such a model should cope with cost input levels and the spending power efficiency<br />of Saudi society.<br />The data of this research were obtained from the Saudi Ministry of Agriculture – Department of Studies<br />and Planning and Statistics - in addition to the data of budgets of international food issued by the Food<br />and Agriculture Organization, as well as bulletins of the retail prices of food commodities issued by the<br />Saudi Ministry of Agriculture and the Deputy Ministry for Research and Agricultural Development. Data<br />revealed that optimal expenses of individuals in Saudi society amounts to 5.11 Real consisting as bread<br />(598 grams), rice (96 grams), sugar (109 grams), red meat (49 grams), poultry (103 grams), fresh fish (16<br />grams), eggs (16 grams), fresh milk (128 grams) and 41 grams of vegetable oil. This meal gives 3705 kcal<br />per capita per day,106.6 grams protein and 76.1 grams of fat per day.