The present investigation aimed to evaluate the impact of partial substitution of kidney fat (10,... 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...
The aim of the current investigation was to evaluate the effects of administration various levels... more The aim of the current investigation was to evaluate the effects of administration various levels (400, 800 and 1,200 ppm) of pomposia extracts as natural antioxidant in comparison with BHT as synthetic antioxidant on some biochemical activities and histopathological examination of rats. Some of biochemical tests i.e. Alkaline phosphatase, transaminases]Aspartate transferase (AST) and alanine transferase (ALT) [,bilirubin, urea and uric acid were conducted. Histopathological examinations were carried out on the liver and kidney tissue of rats administrated tested substances. The biochemical results indicated that the administration of polyphenolic compounds present in pomposia juice did not cause any significant (p ≥ 0.05) changes in the biochemical parameters whereas the administration of BHT at 200 ppm caused significant (p ≤ 0.05) increase in the activities of enzymes relevant to the functions of liver and kidney. Microscopically examinations of liver and kidney of rat administer...
The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compar... more The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of fried sunflower oil. In addition, to evaluate the effect of water washing process on the quality of fried and fried – treated sunflower oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties non-fried, fried and fried–treated, sunflower oil were determined. Sunflower oil sample was heated at 180 ± 5 °C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the fried oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105 oC. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was r...
The objective of this study was to evaluate the chemical, physical and sensory characteristics of... more The objective of this study was to evaluate the chemical, physical and sensory characteristics of low- fat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. Caloric values of beef patties was lower (p#0.05) than control by between 7 and 57%, cholesterol content of patties decreased as level of potato flakes increased. Cooking yield, Water Holding Capacity (WHC) as well as moisture and fat retention were increased significantly (p#0.05) with increasing the levels of potato flakes. Overall acceptability values for beef patties formulated with potato flakes were higher (p#0.05) than the control samples. Beef patties formulated with 75% potato flakes as fat replacer had significantly (p#0.05) the highest score of overall acceptability. Hydrated pota...
In the current study chicken nuggets were formulated with 5, 10, 15 and 20% of frozen white cauli... 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...
Nutritional and sensory properties of bread fortified with roasted prickly pears seed flour as a ... more Nutritional and sensory properties of bread fortified with roasted prickly pears seed flour as a new functional bread.
PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the pa... 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...
PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, ... 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...
Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass l... 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....
Purpose The purpose of this study is to evaluate the effects of partial or total substitution of ... 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...
The current study aimed to evaluate the antioxidant efficiency of different extracts of corn silk... 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.
Jojoba meal (Simmondsia californica) is a by-product remaining after the extraction of the oil fr... 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...
Electronic Journal of Environmental, Agricultural and Food Chemistry
Potato peel is discarded as a by-product from the potato industries. In the current study the che... 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 investigation aimed to evaluate the impact of partial substitution of kidney fat (10,... 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...
The aim of the current investigation was to evaluate the effects of administration various levels... more The aim of the current investigation was to evaluate the effects of administration various levels (400, 800 and 1,200 ppm) of pomposia extracts as natural antioxidant in comparison with BHT as synthetic antioxidant on some biochemical activities and histopathological examination of rats. Some of biochemical tests i.e. Alkaline phosphatase, transaminases]Aspartate transferase (AST) and alanine transferase (ALT) [,bilirubin, urea and uric acid were conducted. Histopathological examinations were carried out on the liver and kidney tissue of rats administrated tested substances. The biochemical results indicated that the administration of polyphenolic compounds present in pomposia juice did not cause any significant (p ≥ 0.05) changes in the biochemical parameters whereas the administration of BHT at 200 ppm caused significant (p ≤ 0.05) increase in the activities of enzymes relevant to the functions of liver and kidney. Microscopically examinations of liver and kidney of rat administer...
The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compar... more The main goal of the current investigation was to use sugar cane bagasse ash (SCBA) and to compare its adsorption efficiency with Magnesol XL as synthetic adsorbents to regenerate the quality of fried sunflower oil. In addition, to evaluate the effect of water washing process on the quality of fried and fried – treated sunflower oil. The metal patterns of sugar cane bagasse ash and Magnesol XL were determined. Some physical and chemical properties non-fried, fried and fried–treated, sunflower oil were determined. Sunflower oil sample was heated at 180 ± 5 °C, then frozen French fries potato were fried every 30 min. during a continuous period of 20 h. Oil samples were taken every 4 h. The filter aids were added individually to the fried oil at levels 1, 2 and 3 % (w / v), then mechanically stirred for 60 min at 105 oC. The results indicate that all the filter aids under study were characterized by high levels of Si and variable levels of other minerals. The highest level of Si was r...
The objective of this study was to evaluate the chemical, physical and sensory characteristics of... more The objective of this study was to evaluate the chemical, physical and sensory characteristics of low- fat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. Caloric values of beef patties was lower (p#0.05) than control by between 7 and 57%, cholesterol content of patties decreased as level of potato flakes increased. Cooking yield, Water Holding Capacity (WHC) as well as moisture and fat retention were increased significantly (p#0.05) with increasing the levels of potato flakes. Overall acceptability values for beef patties formulated with potato flakes were higher (p#0.05) than the control samples. Beef patties formulated with 75% potato flakes as fat replacer had significantly (p#0.05) the highest score of overall acceptability. Hydrated pota...
In the current study chicken nuggets were formulated with 5, 10, 15 and 20% of frozen white cauli... 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...
Nutritional and sensory properties of bread fortified with roasted prickly pears seed flour as a ... more Nutritional and sensory properties of bread fortified with roasted prickly pears seed flour as a new functional bread.
PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the pa... 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...
PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, ... 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...
Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass l... 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....
Purpose The purpose of this study is to evaluate the effects of partial or total substitution of ... 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...
The current study aimed to evaluate the antioxidant efficiency of different extracts of corn silk... 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.
Jojoba meal (Simmondsia californica) is a by-product remaining after the extraction of the oil fr... 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...
Electronic Journal of Environmental, Agricultural and Food Chemistry
Potato peel is discarded as a by-product from the potato industries. In the current study the che... 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 ...
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