Journal      [Total: 702 ]

Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children

Maha Kamal Ali, 2019

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Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15% respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75), crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges: bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44 -5.89). Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84 -1783.64) and antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as well as lupine Flour as a nutritious snack to children suffering from malnutrition. Keywords: Healthy Chips, Lupine, Green Pea, Amino Acids, Minerals, Antioxidant Activity, Malnutrition


Comparative Study between Fermented Lactic Acid Bacteria Solution and Brine Solution on Reduction of Acrylamide formed during Production of Fried Potato

Rehab Naiem, Maha Kamal Ali, 2019

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Recently, acrylamide has become one of the most important and most serious global problems, so it has been classified as a potential carcinogen and known to be a neurotoxic, occurs in heated starchy foods such as potato products (French fries and potato crisps). The present research addressed this issue by determining levels of the acrylamide precursors (asparagine and reducing sugars) and levels of the acrylamide in French fries made from two cultivars of potatoes (Cara and Banba) after immersion in fermented lactic acid bacteria solution (60 and 90 min) or brine solution (5 days) comparing to the control samples after frying process. The results indicated that the brine solution treatment appeared better sensorial properties with the panelists than the other treatments in both varieties, whereas Cara 90 and Banba 90 appeared better color and texture than the other samples using a Hunter colorimeter and a Brookfield texture analyzer. Also Cara 90 and Banba 90 treatments showed the lowest values of asparagine (2.50 and 9.08 mg/100 g), glucose (34.00 and 34.12 mg/100 g), sucrose (60.08 and 21.09 mg/100 g) and intermediate values of fructose (6.47 and 4.71 mg/100 g). With keeping in mind that asparagine and glucose values in the Cara cultivar were lower than the Banba cultivar and the opposite was found in fructose and sucrose values. And finally it was noticed that the acrylamide formation was the lowest in Cara 90 and Banba 90 (104 and 152 ?g/kg) treatments, whereas the highest values of the acrylamide were for the control samples of Banba and Cara (823 and 692 ?g/kg) and it was found that the Cara variety was better than in most of determined parameters than the Banba variety. Keywords Acrylamide; Acrylamide precursors; Asparagine; Lactic acid bacteria


Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure

Maha Kamal Ali, AMAL MAHMOND, 2018

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Mercury is considered one of the pollution problems as a toxic metal. The present study was carried out to investigate the protective effect of L- ascorbic acid (vitamin C) against chronic mercury exposure in white New Zealand male rabbits. The efficacy of vitamin C against induced mercury toxicity was evaluated by estimating some biochemical parameters in both blood plasma and liver tissues. Such parameters are generally used to evaluate the individual health status. Statistical analysis has been carried out using the SAS program. The results indicated that inducing both low and high doses of mercury caused significant increases in blood glucose, total lipids, triglycerides, LDL and total cholesterol, whereas these treatments caused a significant (P<0.05) decrease in the HDL only after the long term exposure. Values of AST , ALT ,and acid phosphatase (ACP) in plasma and liver were significantly elevated after the short as well as the long term of treatment, while significant decreases were observed in the alkaline phosphatase (ALP) and acetyl choline esterase (AChE) activity due to the long exposure to mercury. The results of oxidative stress markers (TBARS and GSH) showed significant hazardous effect of the mercury exposure. Oral treatment with vitamin C decreased all the hazardous health effects caused by inducing mercuric acetate. Accordingly, addition of ascorbic acid as an antioxidant is recommended to be included in the human diets for its efficacy role in preventing the body from the mercury toxicity. Key words: Mercury toxicity, vitamin C, biochemical parameters, blood plasma,liver enzymes.


Manufacture of pickled and un-pickled high fat soft cheese using olive and sunflower oleogels

Rehab Gab-Allah Gab-Allah, 2018

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ABSTRACT The aim of this study was the use of construction unsaturated oil in the manufacture of soft cheese. Oleogels were made from olive oil (00) or sunflower oil (SO) and bee wax (BW). They were used as fat replacer in the manufacture of pickled or un-pickled soft cheese. Using oleogels slightly decreased the pH values but had no effect on the moisture and fat contents of soft cheese, Cheese made with oleogels exhibited higher values for the texture parameters namely: hardness, springiness, gumminess and chewiness but slightly lower cohesiveness than cheese made with milk fat. Scanning electron micrographs displayed oleogels showed a compact network with small unifOlm fat droplets embedded in the protein matrix. Sensory evaluation indicated that soft cheese of acceptable quality can be made with the oleogels.


PREPARATION AND PROPERTIES OF PROCESSED CHEESE SPREAD CONTAINING QUINOA PASTE

Rehab Gab-Allah Gab-Allah, 2017

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Quinoa paste (Qp) was used to substitute 10, 20, 30 and 40% of the cheese base in the manufacture of processed cheese. The resultant products were analyzed for some of its physicochemical, microstructural and textural properties.


Production of Low-Sodium Pickles for Hypertensive Patients

Mona El-sayed, Rasha Bahnsawy, Salwa Jabal, 2017

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The high blood pressure is one of the main risk factors of cardiovascular diseases. Most studies in humans and animals provide very strong evidence of a causal link between ordinary salt intake (NaCl) and high blood pressure. On contrast potassium (K) showed effective role in reducing blood pressure. In this study, sodium chloride was partially substituted with potassium chloride and magnesium or calcium chloride in cucumber and carrot pickles. The product was stored for 30 days at room temperature, and then evaluated for organoleptic properties, microbiological count, technological and nutritional value. The results indicated that, T2 (4% NaCl+4%KCl) showed insignificant change in taste and overall acceptability compared to T1 (8% NaCl). T4 (2% NaCl+2%CaCl2+4% KCl) showed the highest reduction in the total count of bacteria an yeasts (3x105&3x105 and 3x105&2x105) cfu/ml for sodium substituted pickles, while T3(2% NaCl+2%MgCl2+4% KCl) showed the highest increasing in potassium (7857.55 and 8269.03 mg/100g) for cucumber and carrot respectively. ?-carotene content showed the highest value in T4 (5.99 and 4.78 mg/100g) in both carrot and cucumber respectively. Maximum Force (N) ranged from 6.53 to 6.81 for cucumber while ranged between 12.38 and 15.05 for carrot. Key words: High blood pressure, cardiovascular diseases, potassium,


Effect of Adding Water Extract and Essential Oil of Sweet Basil on Quality aud Different Properties of Soft Cheese

Rehab Gab-Allah Gab-Allah, 2016

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Soft cheese was made from ultrafiltrated-milk, retentate fortified with sweet basil leaves extracts (SBLE) or sweet basil oil (SBO) as a functional food ingredients with high antioxidative activity. Six cheese treatments, namely those being made by UF-retentate fortified witb 1,3 and 5% SBLE (TIoT, and T,) and with SBa (T" Ts and T6), and stored at 4'C ±lOCfor 8 weeks. Examination of the resultant cheese treatments were then analyzed for the total Phenolic content and the anti oxidative activity following the DPPH and FRAP methods. Chemical, microbiological, rbeological and sensory properties were also detected. The resultant soft cheese treatments supplemented with either SBLE or SBO contained higher total phenolic content (TPC), radical scavenging activity (RSA), ferric reducing antioxidant power (FRAP), total volatile fatty acids (TVFAs), pH values, texture parameters and organoleptic properties. Fortification with sweet basil, on the other hand, decreased the total bacterial count, moulds & yeasts, soluble nitrogen (SN), tyrosine, tryptophane, and peroxide value (PV). The examined cheese treatments were further of higher healthy benefits, and of extended shelf life, when they were fortified with either SBLE or SBO up to 5% or 800 ppm, respectively. Cheese treatment being made by adding of 3% of SBLE and 400 ppm of SBO were of preference organnleptic properties. Keywords: Sweet hasil, UF- Soft cheese, Antioxidants, Total phenolic, Shelf life.


Supplementation OF BUTTERMILK WITH KAKI FRUIT (DIOSPYROS KAKI)

Rehab Gab-Allah Gab-Allah, 2016

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This study aimed to evaluate new products of natural and probiotic fermented buttermilk furtified with kaki fruit (Diospyros kaki). The llse:! fruit is a sweet, delicious fruit containing several health promot.'ng nutrients such as vitarn:ins, minerals and antioxidants and fibers. Natural and fennented buttennilk drinks were flavouf\~ri by mixing with kaki pulp at level 0, 10, 15, and 20% vlv•. 4% sugar ar"d 0.15% CMC. Buttennilk fortifi.:d with kah pulp was charactem..d by increased values of total carbohydrate, fiber, viscosity, total ' phenol compound<; (PC), antioxidant activity% (AA), vitamins (A and folate;, and organokptic properties. Also, ;t was found suitable to support the growth of probiotic strains, namely: La,;tobacillus acidophilus and Bifidobacterium bifidum. While the values of pH:, whey syne..-esis, total bacterial count, molds & yeast count, cholesterol and minerals (Ca, P) ",-ere decreased. All treatments were organoleptically acceptable and the buttermilk containing 20% kaki sh"wed superior sensory properties compared to the control followed by that contairu 'ng 15%. Successfully natura J and probiotics formulate kaki in buttermilk was prepared, with high nutritional value and hig! \ acceptability, and could be used as formulate symbiotic dairy drink. Key worns: buttermilk, kaki fruit, pro biotic, dairy functional food


COMPOSITION AND FUNCTIONAL PROPERTIES OF ICE MILK MADE BY THE USE OF QUINOA

Rehab Gab-Allah Gab-Allah, 2016

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The influence of partial or complete replacing skim milk powder (SMP) and st.abilizer/emulsifier "'ith quinoa powder (Qp) on the physico-<:hemical and organoleptic properties of ice milk mixes and their resultant frozen products was studied. The Qp was used to substitute 25, 50, 75, or 100% of SMP solids and the ice mixes were prepared without the use of the mixed stabilizer/emulsifier. The obtained results indicated that, dry matter, fat, fiber, total carbohydrate, the pH value, minerals (Mg, Fe, Zn, P, OJ) vitamins (niacin, 13- Carotene and n- Tocopherol) were significantly increased while the protein and ash contents, titratable acidity, minerals (Ca and K) and vitamins (riboflavin and thiamin) were reduced significantly with the increased levels of Qp. The specific gravity (sp.gr), weight per gallon and freezing point, viscosity as well as flow time of the mixes content of Qp were higher than the control. In resultant ice milk, the sp. gr. and weight per gallon were decreased and consequently the overrun and melting resistances were increased when Qp was used in the mixes. All treatments were organoleptically acceptable and the ice milk containing 75% Qp sbowed superior sensory properties compared to the control followed by 50% and 100% Qp. It could be recommended that ice milk of high quality can be made by substituting SMP with Qp up to 100% without the need of using stabilizer/emulsifier. Key words: ice milk, quinoa, stabilizer, rheological properties, sensory evaluation


COMPARATIVE STUDY FOR THE BEST VARIETY MAP OF WHEAT CROP IN EGYPT.

Hussien Ahmed hussien, Sayda Amr, 2016

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Wheat is considerd one of the most important crop from the social and economic view, as it considerd the main raw material in bread processing. Average cultivated area of wheat reach about 3.36 and 2.98 million feddan represent about 21.7% and 19.5% of the total cultivated area which produce about 8.6 and 10.2 million ton wheat as an average for the period (2007-2010, 2011-2013) respectively. Variance analysis showed that:- There was significant varience between the different wheat varieties and it was divided to 4 groups according the productivity as an average for the two period ( 2007-20010, 2011-2013). - Amount of production reach about 57.4 million ardab, and the net return reach about 7.2 milliar L.E as an average for the period (2007-2010). As a result of generalization. Mean while generalization of high varieties in each governorate, share in increasing production by about 6.8 million ardab by increasment reach 1.1 million ardab represenl about 18.04% in comparing by the pervious period, net revenu reach about 13.859 milliar L.E for the period (2011-2013). linear programming results show that:- Maximizing of net return illustrat that the net return realized about 6.9 milliar L.E by increasment reach about 567.8 million L.E and saving about 56.6 thousand feddan. According to the best area production was accounted to about 55.7 million ardab by increasment reach 1.8 million ardab represent about 3.3% in comparing to the present production which amounted to 53.9 million ardab as an average for the period (2007-2010), While net return reach about 14.97 milliar L.E by increasment reach 1544.7 million L.E and saving about 49.7 thousand feddan, also production was assumed, according to the best area by 64.40 million ardab, and increasment reach 2.37 million ardab represent about 3.8% in comparing to the present production evaluated by 62.03 million ardab. In case of minimizing the realized water require ment evaluated by 5.07 million m3 by decreasing reach about 97.2 million m3 and saving about 53.4 thousand feddan. Production was evaluated according to the best area by 52.6 million ardab by decreasing evaluated by 1.3 million ardab represent about 2.4% in comparing to the present production which evaluated by 53.9 million ardab as an average for the period (2007-2010), while the realized water require ment reach 5.7 milliar m3 by decreasment reach 93.3 million m3 and saving 49.2 thousand feddan, and the production was calculated according to the best area by 62.43 million ardab as an average for the period (2011-2013). Maximizing of production illustrate that the realized production reach 55.7 million ardab which an increasment reach 1.8 million ardab represent 2.4% in comparing to the present production evaluated by 53.9 million ardab and saving about 53.4 thousand feddan as an average for the period (2007-2010), while the realized production reach 66.2 million ardab by increasment reach 4.2 million ardab, represent about 6.7% in copmaring to the present production estimated by 26.03 million ardab with saving 49.2 thousand feddan as an average for the period (2011-2013). The study recommend the following:-Conducting exetension awarness for farmers to illiustrate cultivating varieties of high productivity in each governorate according to the results of the variety map. - Establishing central administrate detreminate and distribute the different varieties of wheat for the governorates according to the variety maps results. - Getting attension for conducting periodically variety maps for the most important filed crops to realize the best use of the available production resources especially under the restrected cultivated area and rare of water irrigation.


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