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Impact of Addition Tamr and Honey on Chemical Composition, Starter Activity and Rheological Properties of Goat’s Milk
Mohamed Faried Hamad,
Magdy Mohamed Ismail,
Esraa Mohamed Elraghy
Issue:
Volume 1, Issue 1, June 2017
Pages:
1-6
Received:
29 October 2016
Accepted:
30 November 2016
Published:
16 May 2017
DOI:
10.11648/j.wjfst.20170101.11
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Abstract: Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The developments of acidity levels during fermentation as indictor for starter activity were higher in goat’s milk, Tamr and honey mixtures as compared with control (goat’s milk only). Goat’s milk fortified with Tamr and honey had the highest values of curd tension and water holding capacity and the lowest levels of syneresis. Addition of Tamr (10 or 15%) and honey (1 or 2%) highly improved the flavour of goat’s milk. Mixtures of goat’s milk, Tamr and honey can be used as sweetened dairy drinks or in preparation of sweetened fermented dairy products.
Abstract: Chemical composition, activity of ABT culture and some rheological attributes of goat’s milk fortified with various concentrations of Tamr and honey were investigated. Mixing Tamr and honey with goat’s milk increased titratable acidity, redox potential, total solids and total protein contents but fat concentrations slightly lowered. The development...
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Investigate the Effect of Using Jojoba and Moringa Protein Concentrate as a Fat Mimetic on Physical and Sensory Properties of Cup Cake
Khaled Mohamed Rashad Makpoul,
Abdel Hamed Abdel Samee Ibraheem,
Amira Mohamed Shokry
Issue:
Volume 1, Issue 1, June 2017
Pages:
7-14
Received:
14 March 2017
Accepted:
11 April 2017
Published:
16 May 2017
DOI:
10.11648/j.wjfst.20170101.12
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Abstract: There is a need to explore the utilization of new protein ingredients in the formulation of new food products or to enrich the traditional formulations. Then, Jojoba (Simmondsia chinesis) and Moringa (Moringa olifeira) defatted seed meals is an inexpensive protein source with good nutritional quality and properties. The objective of this study was to examine the protein concentrate of Jojoba and Moringa as a Fat Mimetic on Physical and Sensory Properties of Cup Cake. Fat replacers can be used to help decrease the amount of fats used in cooking, therefore these health risks can be reduced. This study showed that Sensory quality was assessed by ten experienced panelists from Desert Research center, using attributes such as bread taste, flavor, firmness, softness, crumb and crust colors, appearance and overall acceptability. Principal components and cluster analyses confirmed two groupings of treatments with protein concentrate of Jojoba and Moringa as a fat mimetic. The results indicated that the moisture increased and its specific volume decreased in final product with the increase of protein concentrate of jojoba and moringa. Also, Sensory properties of the cupcake samples we introduced the sample containing 25% protein concentrate of jojoba and moringa as the best sample. Then, the second level was acceptance in the study was content 50% of protein concentrate of jojoba and moringa. Based on results, the increase in protein concentrate contents of the sample to 75% led to reducing in quality cupcakes products. Finally, protein concentrate of jojoba and M. olifeira presented good functionality for utilization in food formulations.
Abstract: There is a need to explore the utilization of new protein ingredients in the formulation of new food products or to enrich the traditional formulations. Then, Jojoba (Simmondsia chinesis) and Moringa (Moringa olifeira) defatted seed meals is an inexpensive protein source with good nutritional quality and properties. The objective of this study was ...
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Utilization, Collection and Conservation of Animal Genetics Resources in Relation to Indigenous Breeds
Habtamu Alebachew,
Diba Dedecha,
Yosef Tadesse
Issue:
Volume 1, Issue 1, June 2017
Pages:
15-21
Received:
24 April 2017
Accepted:
9 May 2017
Published:
22 June 2017
DOI:
10.11648/j.wjfst.20170101.13
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Abstract: Indigenous breeds provide the necessary Genetic diversity needed by modern agriculture as a Means to ensure stability and are vital building blocks for future livestock breeding programmers. Farm Animal Genetic Resources (FAnGR) conservation, Collection and processing procedures which different widely depending upon the type of germplasm being collected and the donor species. Due to indigenous FAnGR carry genes that enable them to tolerate harsh environments, cope with thorny vegetation in drought-prone areas, walk long distance and repel attacks by diseases and pests. However, these animal resources are constantly being eroded and are nearing extinction. Conservation is an action to ensure that the diversity of farm animal genetic material is being maintained for contribution to food production, Two methods for the conservation of animal genetic resources In-situ conservation refers to conservation of livestock through continued use by livestock keepers in the production system in which the livestock evolved or are now normally found and Ex-situ (in vivo conservation): Effective conservation of genetic resources is possible only if the breeds are identified and documented adequately. Therefore conservation of FAnGR is useful for the sustainable utilization of genetic resources under different production environment and production system. In this regard, valuation of local breeds should consider their major contribution to risk management under the prevailing hard and fluctuating environmental conditions.
Abstract: Indigenous breeds provide the necessary Genetic diversity needed by modern agriculture as a Means to ensure stability and are vital building blocks for future livestock breeding programmers. Farm Animal Genetic Resources (FAnGR) conservation, Collection and processing procedures which different widely depending upon the type of germplasm being coll...
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Storage Stability of Smoked Mackerel Fish (Scomboromorus scombus) as Affected by Selected Packaging Materials
Agomuo Jude Kelechi,
Ehirim Fidelis,
Onugha Fidelis Chimezie
Issue:
Volume 1, Issue 1, June 2017
Pages:
22-27
Received:
21 April 2017
Accepted:
2 May 2017
Published:
26 June 2017
DOI:
10.11648/j.wjfst.20170101.14
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Abstract: In this study, Smoked mackerel fish (Scomboromorus scombus) was stored under ambient conditions (30±2°C) in selected local packaging materials namely: Aluminium foil (AF), High density polyethylene (HDP), Low density polyethylene (LDP) and Cartons (CT) were determined. Results obtained showed that proximate composition of the samples were significantly affected (P≤0.05) by the packaging materials at the 9th week of storage. The protein content of sample AF (45.28) was higher followed by sample CT (47.02), then sample HDP (45.65) while sample LDP (45.35) was lowest. Moisture content did not follow the same trend as protein. The carbohydrate and ash contents of sample CT were generally higher than the other samples. There was gradual decrease in with storage time. On the other hand, Peroxide values increased significantly with storage time, and sample AF showed the lowest increase. Sample AF had lower total plate count that ranged from 1.6 × 103 to 1.1× 104cfu/g, while sample LDP had the highest values (1.6 × 103 to 1.6× 105cfu/g) the yeast and mould counts showed low visible growth (<28) in sample AF at the 9th week of storage, and the highest growth was seen in sample LDP. Results of the sensory analysis showed that smoked mackerel packaged and stored in aluminium foil had highest degree of general acceptability. This study recommends aluminium foil as the best packaging material for smoked mackerel followed by High and Low density Polyethylene while carton which is generally most used in Nigeria gave the least performance.
Abstract: In this study, Smoked mackerel fish (Scomboromorus scombus) was stored under ambient conditions (30±2°C) in selected local packaging materials namely: Aluminium foil (AF), High density polyethylene (HDP), Low density polyethylene (LDP) and Cartons (CT) were determined. Results obtained showed that proximate composition of the samples were significa...
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Peculiarities of the Hydro-jet Water-Polymer Processing of Food Products by Cutting
Andriy Volodymyrovych Pogrebnyak,
Volodymyr Grygorovych Pogrebnyak
Issue:
Volume 1, Issue 1, June 2017
Pages:
28-31
Received:
23 April 2017
Accepted:
4 May 2017
Published:
5 July 2017
DOI:
10.11648/j.wjfst.20170101.15
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Abstract: The article to determine peculiarities of macromolecule deformation behavior under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. There have been studied experimentally velocity fields and their gradients as well as the degree of macromolecule unrolling under pattern conditions of a jet-shaping head in polyethyleneoxide solutions flow. In converging polymer solution flow macromolecules are forced by a hydrodynamic field to rather strong (~ 60% and more) stretching that causes the field restructuring. The determined regularities of macromolecules behavior in the flow under conditions of a jet-shaping head and manifested in this case effects of elastic deformations have paramount importance in understanding the mechanism of “anomalously” high cutting power of water-polymer jet. Understanding the nature of increased cutting power of water-polymer jet will make it possible to develop recommendations on choosing regimes for water-polymer jet processing of food products by cutting.
Abstract: The article to determine peculiarities of macromolecule deformation behavior under conditions of a jet-shaping head that would allow to solve the issue related to the mechanism of increasing water-jet cutting power with polymer additions. There have been studied experimentally velocity fields and their gradients as well as the degree of macromolecu...
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