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The present investigation aimed to evaluate the impact of partial substitution of kidney fat (10, 20, 30, 40 and 50%) with equal amounts of doum dregs on the quality attributes of beef patties. Doum dregs contain mainly crude fiber (59.6... more
The present investigation aimed to evaluate the impact of partial substitution of kidney fat (10, 20, 30, 40 and 50%) with equal amounts of doum dregs on the quality attributes of beef patties. Doum dregs contain mainly crude fiber (59.6 g/100 g DM) followed by the total carbohydrate content (35.0 g/100 g DM). Water and fat absorption capacities of doum dregs were 2.07 g and 2.51 mL/g of the sample, respectively. Raw and cooked beef patties formulated with different levels of doum dregs had significantly (p ≤ 0.05) higher moisture, ash, fiber and carbohydrate contents as compared to control samples (Without doum dregs incorporation). Both cooked and uncooked beef patties manufactured with 10% doum dregs had the lowest content of fat 8.02 and 8.08%, respectively. The lowest energy contents were observed for both uncooked (150.60 kcal/100g) and cooked (179.0 kcal/100g) beef patties supplemented with 10% of doum dregs. Reductions in cholesterol content in cooked burgers supplemented wi...
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In the current study chicken nuggets were formulated with 5, 10, 15 and 20% of frozen white cauliflower as fat replacer instead of chicken skin. Phenolics, total flavonoids and 1, 1-diphenyl-2 picrylhydrazyl (DPPH) antioxidant activity of... more
In the current study chicken nuggets were formulated with 5, 10, 15 and 20% of frozen white cauliflower as fat replacer instead of chicken skin. Phenolics, total flavonoids and 1, 1-diphenyl-2 picrylhydrazyl (DPPH) antioxidant activity of cauliflower were determined. The proximate composition, physicochemical characteristics and sensory properties of formulated chicken nuggets were evaluated. No significant variations (P ?0.05) were recorded in the overall acceptability scores among chicken nugget batches. The incorporation of frozen cauliflower as fat replacer agent up to 20% had significant and positive effects on the acceptability and overall quality of chicken nuggets. Phenolics content, total flavonoids of cauliflower extract were 6.76 and 1.65 mg/g, respectively. The DPPH free radicals scavenging activity of cauliflower extract was 54.9%. Chicken nuggets formulated with various levels of cauliflower had higher ash, fiber and carbohydrates contents but their fat and energy co...
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PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.Design/methodology/approachChemical... more
PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.Design/methodology/approachChemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.FindingsLM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples sign...
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PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios... more
PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0...
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Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at... more
Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values...
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The present investigation aimed to evaluate the efficiency of coffee silverskin (CS), CS ash (CSA) and nanoparticles of CS (NCS) in regeneration the quality of used frying palm oil. The adsorbents were mixed individually with used frying... more
The present investigation aimed to evaluate the efficiency of coffee silverskin (CS), CS ash (CSA) and nanoparticles of CS (NCS) in regeneration the quality of used frying palm oil. The adsorbents were mixed individually with used frying palm oil at level 4% (w/v) for 60 min. The properties of CS, CSA and NCS adsorbents were studied using (SEM) scanning electron microscopy technique. Some of physico-chemical characteristics of used frying palm oil (UFPO) and UFPO treated with adsorbents were determined. The results showed that the CS ash particles composed of irregular spherical and semispherical grains with deep cavities. The size of particles of CS ash ranged in diameter from 1.1 to 1.7 µm. The morphology of NCS consisted of cluster-type spherical nanoparticles and flakes. The particle size of NCS varies from 0.9 to 1.7 µm. Purification treatments caused marked (p<0.05) increases in the quality parameters of treated oil compared to untreated oil. The treatment of UFPO with 4% o...
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The current study aimed to evaluate the antioxidant efficiency of different extracts of corn silk. In addition, the impact of corn silk extract on oxidative stability of neem biodiesel during storage was studied. The highest phenolics,... more
The current study aimed to evaluate the antioxidant efficiency of different extracts of corn silk. In addition, the impact of corn silk extract on oxidative stability of neem biodiesel during storage was studied. The highest phenolics, DPPH radical scavenging and reducing power activities were recorded for methanol-water extract. The longest oxidation stability (10 h) was observed for biodiesel samples blended with 1000 ppm of corn silk extract (CSE). At the end of storage period the induction time of biodiesel samples mixed with 1000 ppm of CSE or butylated hydroxytoluene (BHT) were about 6.72 and 5.63 times as high as in biodiesel samples without antioxidants. Biodiesel samples blended with 1000 ppm of CSE had the lowest acidity at the end of storage period. Peroxide value of biodiesel samples containing 1000 ppm of CSE was about 4.28 times as low as in control sample without antioxidants.
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ABSTRACT Filtration is required to remove particles of foods and the oxidized products of oil for re-using. This investigation aimed to evaluate the efficiency of date Palm Seed Carbon (DSC) as natural filter aid in comparison with... more
ABSTRACT Filtration is required to remove particles of foods and the oxidized products of oil for re-using. This investigation aimed to evaluate the efficiency of date Palm Seed Carbon (DSC) as natural filter aid in comparison with Magnesol XL as synthetic filter aid and to determinate the optimal dose and contact time of these filter aids. Some physical and chemical parameters such as refractive index, colour, viscosity, acid value, peroxide value, thiobarbituric acid value and polymer content of fresh, fried and fried-treated sunflower oil were determined. The results of this study indicate that the efficiency of 4% DSC for 60 min in removing oxidized products of fried oils was almost equal to the efficiencies of synthetic filter (Magnesol XL). Accordingly, DSC could be is recommended as an effective and cheap adsorbent for removing oxidized products of fried oils.
Jojoba meal (Simmondsia californica) is a by-product remaining after the extraction of the oil from jojoba seeds. Protein represents the most abundant nutrient in this product, which contains 22.9% protein, 1.2% crude oil, 15.4% crude... more
Jojoba meal (Simmondsia californica) is a by-product remaining after the extraction of the oil from jojoba seeds. Protein represents the most abundant nutrient in this product, which contains 22.9% protein, 1.2% crude oil, 15.4% crude fibre, 4.1% ash and 56.4% nitrogen free extract (NFE), on a dry weight basis. The jojoba meal protein isolate was prepared using the isoelectric point technique. The chemical composition of this isolate was 92.35% protein, 1.2% crude oil, 0.76% crude fibre, 1.13% ash and 5.56% NFE, on a dry weight basis. The minerals and amino acids of the protein isolate were also determined. The results of the biological experiment indicated that the isolate had a high PER value, being 2.34, as compared to a value of 2.48 in the case of rats fed on a diet containing 15% casein. The biochemical parameters of the rats fed on a diet containing 15% of the isolate were normal, and it caused no changes in the liver and kidney functions. Histopathological examinations of th...
Potato peel is discarded as a by-product from the potato industries. In the current study the chemical composition of potato peel and commercial Rusk was determined. Seven blends were obtained by mixing potato peel powder (PPP) and Rusk... more
Potato peel is discarded as a by-product from the potato industries. In the current study the chemical composition of potato peel and commercial Rusk was determined. Seven blends were obtained by mixing potato peel powder (PPP) and Rusk at different ratios, namely 0:100, 5:95, 10:90, 25:75, 50:50, 75:25 and 100:0(w/w g/100g). Sensory properties of fried chicken coated with potato peel blends were evaluated as well as quality assurance tests to indicate the stability of potato peel blends during storage period. The results showed that protein content, crude fat, crude fiber and ash content of PPP were 13.51, ND, 12.70 and 8.6 %, respectively. Mixing Rusk with various levels of potato peel powder controlled the increase in acid value and peroxide value as well as the formation of secondary oxidation products as measured by TBA value during storage period . The results indicate that the mixtures of potato peel powder and Rusk at ratios 25 :75 and 50 : 50 (w/w) can be successfully used ...
The present study was designed to evaluate how tea extracts will prevent oxidation of soybean oil during deep-fat frying process. This was achieved by firstly ascertaining the effect of extraction temperature on the phenolic content, free... more
The present study was designed to evaluate how tea extracts will prevent oxidation of soybean oil during deep-fat frying process. This was achieved by firstly ascertaining the effect of extraction temperature on the phenolic content, free radical scavenging activity, and reducing power of aqueous extracts of white, green and black tea. The antioxidant efficiency of tea extract was compared to β-hydroxy toluene (BHT; synthetic antioxidant). For evaluation, the methods of Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and reducing power (ferric reduction activity) were used. Different concentrations of green tea extract (0, 200, 400, 600, 800 and 1000 ppm) and BHT (200 ppm) were added individually into soybean oil and heated at 180 ± 5 °C. Then, 50 g of frozen French fries were fried every 30 min and oil samples were taken every 4 h, until the end of the continuous 20 h frying period. Acid value (AV), peroxide value (PV), anisidine value (AV), totox value (T...
Childhood malnutrition is a common disorder in developing countries. To formulate a complementary food from rice, germinated-decoated faba bean, orange-fleshed sweet potato flour, and peanut oil (RFPP formula) for infants aged 6 to 24... more
Childhood malnutrition is a common disorder in developing countries. To formulate a complementary food from rice, germinated-decoated faba bean, orange-fleshed sweet potato flour, and peanut oil (RFPP formula) for infants aged 6 to 24 months. The nutritional and sensory characteristics of the RFPP complementary food in comparison with those of a commercial complementary food were determined using standard official procedures. The levels of protein (17.89 g/100 g), fat (10.35 g/100 g), carbohydrate (67.82 g/100 g), and energy (435.99 kcal/100 g) of the RFPP complementary food met the specifications of the Codex standard (1991) and the Egyptian Standard No. 3284 (2005). The essential amino acid contents of the RFPP complementary food were higher than the amino acid profile of the Food and Agriculture Organization/World Health Organization/United Nations University (2002) reference protein for children 0.5 to 1 and 1 to 2 years of age. The RFPP complementary food had high levels (54.00...
Research Interests: Nutrition and Dietetics, Food Science, Egypt, Medicine, Humans, and 15 moreSensation, Infant, Oryza Sativa, Weaning, Vicia faba, Dietary Carbohydrates, Plant Oils, Energy Intake, Dietary fats, Nutritive Value, Child preschool, ipomoea batatas, food handling, Infant food, and Infant nutritional physiological phenomena
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ABSTRACT The influence of deep-frying at different combinations of temperature (160, 180 and 200C) and time (2, 4 and 6 min) and the cooking process (deep-frying in sunflower/olive oil and oven-baking) on quality characteristics (moisture... more
ABSTRACT The influence of deep-frying at different combinations of temperature (160, 180 and 200C) and time (2, 4 and 6 min) and the cooking process (deep-frying in sunflower/olive oil and oven-baking) on quality characteristics (moisture and lipid content, instrumental texture and color, fatty acid composition and sensory traits) of bread-coated hake fillets was studied. The relationships between these quality characteristics were also analyzed. The effect of temperature and time of deep-frying was not so relevant in quality parameters, whereas the cooking process influenced significantly. Deep-frying in olive oil and oven-baking were more adequate from a nutritional point of view, whereas deep-frying in sunflower gave preferred sensory characteristics. Significant correlations were found between most studied parameters, i.e., overall acceptability correlated positively to lightness (L*), yellowness (b*), polyunsaturated acids and sunflower oil flavor. These findings are considerable to maintain sensory attributes in bread-coated hake fillets and enhance nutritional properties. Practical ApplicationsThe effect of the cooking method on nutritional and sensory traits in bread-coated hake fillets as well as the proved relationships between these quality characteristics are of major relevance to establish healthier nutritional recommendations about this type of products while keeping consumer&#39;s acceptance.
Research Interests: Chemistry, Food Science, Food Quality, Lightness, Flavor, and 3 moreFood Sciences, Sunflower Oil, and Hake
Research Interests: Complementary and Alternative Medicine, Biology, Morocco, Ethnopharmacology, Cardiovascular disease, and 15 moreMedicine, Lipids, Liver, Hyperlipidemia, Cholesterol, Animals, Male, Lipid metabolism, Hibiscus, Body Weight, High Density Lipoprotein, Lipoprotein a, Gerbillinae, Pharmacology and pharmaceutical sciences, and Hyperlipidemias
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DOAJ Directory of Open Access Journals, SPARC Europe Award 2009 English. Free, full text, quality controlled scientific and scholarly journals, covering all subjects and many languages. ...
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Abstract: Edible coating has been used for preserving the quality and safety of fresh fruit and vegetables. The objective of this research was to evaluate the effect of soybean gum, jojoba wax, glycerol and Arabic gum as edible coatings... more
Abstract: Edible coating has been used for preserving the quality and safety of fresh fruit and vegetables. The objective of this research was to evaluate the effect of soybean gum, jojoba wax, glycerol and Arabic gum as edible coatings instead of paraffin oil on the shelf-life and ...
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Research Interests: Biochemistry, Biology, Atherosclerosis, Aquaculture, Biological Sciences, and 15 moreAquatic Ecosystem, ANOVA, Applied, Animals, ALP, Alkaline phosphatase, Carp, AST, Body Weight, Abdominal Fat, Aorta, Aspartate Aminotransferases, Applied Toxicology, Biochemistry and cell biology, and Alanine Transaminase
Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid... more
Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1....