The Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392016120190701Monitoring the Quality of Heating Oils and their Blends by Different Physical Methods11205468410.21608/ajfs.2019.54684ENJournal Article20190508The repeated usage of heating oils has been proven hazardous due to the degradation process by chemical reactions that lead to changes in the quality of the oil. There are numerous analytical methods which are capable of monitoring the quality deterioration in heating oils due to their repeated heating in deep fat frying processes. This work explores the effect of heating on the physical behaviour of soybean and rapeseed oils and their blends. Colour measurements, electrical impedance and differential scanning calorimetry (DSC) were used for monitoring the changes in oils and their blends due to the heating process. The results revealed that all methods are able to respond to the oil changes due to the heating process with different levels of accuracy. It was obvious that, colour measurements represented a high level of standard deviation. Electrical impedance showed its ability to be a candidate as a rapid monitoring method. Also, DSC was able to follow small changes in oils along with heating. Further tests are required to confirm the efficacy of the aforementioned methods using more oil blends to generalize the resultsThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392016120190701Physico-Chemical and Cooking Properties of Some Rice Varieties to Produce Salty and Sweet Puffed Rice21305468610.21608/ajfs.2019.54686ENJournal Article20190518To determine the possibility of producing puffed snacks from rice grains, physical, chemical, cooking and puffing properties of three rice varieties, namely Sakha 101, Giza 178 and Egyptian Jasmine beside one Basmati type were investigated. Results showed that Sakha 101 has the highest percentage of brown, milled and head rice and the lowest hulls and broken rice percentage followed by Giza 178. While for broken rice character, Egyptian Jasmine showed the highest percentage of broken rice followed by Sakha 101 and Giza 178. Moreover, the results reported that there were significant differences in the protein contents between Sakha 101 (8.23%) and the other studied varieties being 7.1, 7.35 and 6.72 % for Giza 178, Egyptian Jasmine and Basmati grain rice, respectively. As for puffed yield character, Basmati grain showed the highest yield 96.72 followed by Egyptian Jasmine rice (96.1%), then Giza 178 tailed behind (93.56%). Sakha 101 had the highest expansion volume, whereas, Egyptian Jasmine had the lowest expansion volume. No significant differences in expansion ratio character in Sakha 101, Giza 178 and Basmati grains. Egyptian Jasmine had the lowest expansion ratio. The results of organoleptic evaluation for the prepared salty puffed rice indicated that, the samples of salty puffed rice from Sakha 101 recorded better scores for crispness and taste characters compared with other salty puffed rice samples. Moreover, no significant differences were found in flavour and overall acceptability for all salty puffed rice samples. On the other hand, all sweaty puffed rice samples belonging to different varieties showed a good overall acceptability. It can be recommended that, salty and sweet puffed rice could be prepared from different varieties of riceThe Scientific Society of Food Industries, Alexandria, Egypt.Alexandria Journal of Food Science and Technology1687-392016120190601Evaluation and Utilization of Defatted Tiger Nut (Cyperus esculentus L.) Flour in Preparation of Some Drinks and Food Products11010107610.21608/ajfs.2019.101076ENJournal Article20190322