Tiger nut milk (Cyperus esculentus L.) was used at three different levels (10, 20 and 30%) in the manufacture of spreadable processed cheese. The chemical composition, meltability, oil separation, total phenols, antioxidant activity, fatty acid profile, microbiological properties and sensory evaluation were determined. The chemical composition has been improved by using tiger nut milk, and high meltability was observed in spreadable processed cheese with high levels of tiger nut milk (30%). Elevated values have been observed for both total phenols and antioxidant activity with cheese added to ..read more

The effect of the substituting milk fat with vegetable oils (Sesame, Flaxseed, Olive) at a ratio of 50% and 100% (control) the characteristics of frozen yoghurt were investigated. Chemical composition, physical, and organoleptic properties were studied in the mix and resultant product. The results showed that the pH values, specific gravity, and titratable acidity % of frozen yoghurt mixes were not significantly affected by the replacement of milk fat with vegetable oils. When the substituted by 50% of milk fat in frozen yoghurt mixes was swapped out for flaxseed oil, their apparent viscosity ..read more

The aim of this study was to investigate effect of beetroot size, storage durations, and harvest age (150, 180, 210 days) on physicochemical and technological characteristics of sugar beet root. The results showed that chemical composition of fresh sugar beetroot was 77.20, 20.60, 17.88 0.15 and 0.71 for moisture, T.S.S., sucrose, reducing sugar and ash respectively; while purity of juice and beet quality recorded 86.80 and 81.80 respectively. Beetroot of medium size exhibited the highest sucrose content (19%), juice purity (87.73%) and beet quality (77.90%). Additionally, beetroot of the medi ..read more

This study aimed to investigate the effect of two levels of pomegranate peels powder (PPP) and mango peels powder (MPP) (1 and 2 %) on the physicochemical, microbiological, texture profile and antioxidant activity of Karish cheese during 21 days of cold storage. MPP and PPP were characterized for higher nutritional values, dietary fibers and bioactive phenolic compounds. The addition of PPP and MPP significantly (P≤0.05) changed the acidity and pH values of cheese samples. In addition, total solids and ash values increased upon the added level of peels powder. Phenols, flavonoids and an ..read more

Functional foods containing active ingredients have anti-inflammatory properties that modulate inflammation in chronic diseases, particularly hepatitis associated with cancers treated with chemotherapy, which are a worldwide concern due to the liver's importance in the detoxification process, but these active ingredients face poor bioavailability. Curcuminoids, the active compounds in the C. longa plant, have recently been identified as beneficial for improving the functional value of food, but their distribution is difficult due to their poor ability to dissolve, meaning much of thei ..read more

The purpose of this paper is to produce a new spreadable processed cheese with functional and nutritional value. Bee pollen (BP), Palm pollen (PP) and Wheat germ (WG) at level 5% were used individually as a functional and natural ingredient in the production of Spreadable processed cheese to determine their effect on physicochemical, functional and sensory properties of the product. The addition of these ingredients lead to improvement of the physicochemical composition as a result of the increase in nutritional value of processed cheese in terms of proteins, carbohydrates, ash and enhancing t ..read more

This study aimed to produce sugar free syrup using monk fruit sweetener (MF) in single or combination rabaudioside A (RA) and studied its physicochemical and sensory characteristics and technological application in the preparation of Arabian desserts. Inulin, polydextrose, erythritol and zusto were added to the preparation of sugar-free syrup as thickening agents.The results showed that polydextrose and Zusto syrup had characteristics similar to sugar syrup and scored highly of all the tested sensory properties. Adding MF alone to 100 ml of that syrup or in a blend with RA at ratio 90:10 and 8 ..read more

Fish has industrial and economic importance as a food source and fishing industry. The usage of fish such as tilapia and catfish to produce healthy fillets and other substances with nutritional and economic importance is a promising business in Egypt. Annually, large amounts of by-products could be procured from tilapia and catfish processing. In this study, skin of two types of famous and cheap fish species in Egypt Nile tilapia (Oreochromis niloticus) and catfish were used for gelatin extraction. The quality of the gelatins was estimated and used as an edible film to prolong the storability ..read more

Obesity is one of the main causes of chronic inflammatory disorders and has an impact on the healthcare system by increasing healthcare costs. Replacing refined grains with whole grains like millets that are economical and available helps to reduce weight as well as improve the nutrient content of food. This study was conducted to investigate the positive effects of finger millet flour (FMF) as a replacement for wheat flour (WF) on obese rats fed a high-carbohydrate diet (HCD) as well as its effect on the sensory qualities of the resultant snack. The results revealed that the FMF is a good sou ..read more

The objective of the present study was to accelerate the ripening of the Egyptian hard cheese (Ras) by addition of Goat milk ,lipase and protease enzyme .Ras cheese treatments were manufactured as follows, C - Ras cheese manufactured from 100% cow milk, T1- Ras cheese manufactured from 80% cow milk and 20% goat milk , T2- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.005% protease enzyme , T3- Ras cheese manufactured from 80% cow milk and 20% goat milk and treated with 0.01 % protease enzyme , T4- Ras cheese manufactured from 80% cow milk and 20% goat milk and ..read more