Scientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79708120210212Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic1917851410.21608/scuj.2021.178514ENGehad Sallah Saeed Eldeeb, Mohamed AbouelnagaAnd Sameh Hassan MosilheyDepartment of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt, 41522Journal Article20210115The present study was carried out to evaluate lemongrass's antimicrobial activities and probiotic cultures' viability in frozen yogurt. The yogurt was prepared with two different commercial starters of probiotics [<em>Lactobacillus</em> <em>acidophilus</em> (LA-5), <em>Bifidobacterium lactis</em> (BB-12)], incorporation with<em> Streptococcus</em> <em>thermophiles</em> and two various concentrations of lemongrass powder or extract (0.5% and 1%). The data showed that lemongrass extract inhibited all microorganisms' growth at a concentration of 36 µl/mL for fungi species (<em>Aspergillus niger</em>, <em>Aspergillus flavus</em> and <em>Penicillium</em> spp.) and 48 µl/mL for bacteria species (<em>Pseudomonas fluorescens</em>, <em>aeruginosa, fragi</em> and <em>Aeromonas hydrophila, caviae, sobria</em>). Lemongrass powder or extract produced an alternative, stable color and stable quality of yogurt during frozen storage. Sensory evaluation of frozen yogurt with lemongrass powder 0.5% had acceptable quality characteristics with higher antioxidant effect (Thiobarbituric acid values 1.02 mg malonaldehyde /kg) after 30 days of frozen storage. The viability loss during frozen storage of commercial probiotic cultures <em>Lactobacillus</em> <em>acidophilus</em> (LA-5) and <em>Bifidobacterium</em> <em>lactis</em> (BB-12) decreased between 0.7, 1.15 and 0.76, 1.36 log CFU/g, respectively in all treatments. The population of these microorganisms remained above 10<sup>5</sup> CFU/ghttps://scuj.journals.ekb.eg/article_178514_e27670a6d18d9c7c490ea80a450ec15f.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79708120210325Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones111817851510.21608/scuj.2021.178515ENGehad Sallah Saeed Eldeeb,And Sameh Hassan MosilheyDepartment of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt, 41522Journal Article20210223The current study was carried out to evaluate the shelf life of peeled shrimp during ice storage for 14 days using 125 µg/ml of crude isoflavones extract (CIE), 250 µg/ml of crude moringa extract (CME) and a mixture of both (62µg/ml CIE and 25µg/ml CME), as an antioxidant and antimicrobial agent. The results showed that using CME and/or CIE in ice improved the quality of peeled shrimp during ice storage. All treated samples showed; low content of total volatile nitrogen (TVN), trimethylamine (TMA), Thiobarbituric acid (TBA), cooking loss and free amino acids compared to the control sample, while the water holding capacity (WHC) of treated samples was increased. CME and/or CIE had a greater effect on spoilage microorganisms in treated samples of peeled shrimp, whereas the control sample reached the spoilage onset (10<sup>7</sup> log CFU/g) after eight days. In comparison, the treatment with CME and/or CIE additives prolonged the samples’ shelf life to 14 days. Total bacterial count, <em>Pseudomonas </em>sp., <em>Aeromonas </em>sp < em>. </em>and Enterobactereace can be inactivated by CME or CIE. Significant differences were observed in mean sensory scores between treatments and control. The control recorded the lowest scores, while higher scores were obtained from the sample treated by CME plus CIEhttps://scuj.journals.ekb.eg/article_178515_b80db414bb665accb0ee98300a4b82d4.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79708120210930Utilization of Coffee Husks to Prepare Functional Products192820030810.21608/scuj.2021.200308ENMohamed F. Serag El-DinAnd Hayam A. ElsawyJournal Article20210907Coffee husks are a by-product resulting from dehulling the coffee cherries during dry processing. Our study aimed to investigate the effect of coffee husks on hyperlipidemic rats and utilization it to prepare the balady bread loaves as a function product. For this purpose, 25 albino rats were divided to 5 subgroups and fed on a high fat diet with different levels of coffee husks. After two months, the lipid profile showed a reduction in total cholesterol, LDL-C, VLDL-C, and an increase in HDL-C which recorded 117.41, 24.46, and 47.46 mg/dl respectively, at 15% coffee husks replacement. Balady bread was prepared by wheat flour (82% extraction rate) with 5, 10, 15, and 20% coffee husks level. The bread was evaluated by 15 panelists for sensory evaluation. All samples were acceptable and good except 20 % coffee husks. These results were confirmed by analyzing the texture of the bread in the lab. In addition, the paper valued the coffee husks as antioxidant source as showed by different antioxidant activity assays (DPPH, ABTS, and FRAB). The DPPH, ABTS, and FRAP were 207.254, 2.054, and 0.832 g Trolox/g sample, respectively. Generally, the coffee husks have a potential effect in improving lipid profile of hyperlipidemic rats and a good source for making a new functional food producthttps://scuj.journals.ekb.eg/article_200308_b03edd8203e1b5776445e3c7c03c9618.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79708120210909Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour293720963410.21608/scuj.2021.209634ENAshgan AlyAnd Samaa SalehJournal Article20210810The effect of using resistant starch (RS) and whole oat flour (WOF) to improve the sensory and functional properties of whole meal barley biscuit (WMBF) was studied. The WMBF biscuit was made by substituting WOF and/or RS to formulate four formulas: T1= 90% WMBF: 10% RS, T2= 90% WMBF: 10% WOF, T3= 80% WMBF: 10% RS: 10% WOF and T4= 70% WMBF: 15% RS: 15% WOF, whereas WMBF (cont.) used as control. The biscuits were evaluated for characterizes of making, chemical composition, texture, total phenolics content, its antioxidant activity and color attributes. Results indicated that using WOF was improved biscuit spread ratio and the most nutrients. As for sensory properties of resultant biscuits improved with supplementation with WOF and/or RS. Biscuit blend T4 had the highest appearance attribute (8.33). Texture of WMBF biscuit was become crispier with using WOF and /or RS, whereas the water activity of resultant biscuit was marginally affected. The total phenolics content of WMBF biscuit was the highest value for Cont. (725.46 mg GAE/100 g) followed with biscuit blend T2 (621.42 mg GAE/100 g) as biscuit blends. The antioxidant activity of total phenolics was the highest value in biscuit blend T2 (18.22%). The color of WMBF biscuit was improved to be redness and golden in biscuit blends. Thus, the goal of this study is achieved, which is production of WMBF biscuits with good nutritional value, sensory properties, color, taste, and over acceptability.https://scuj.journals.ekb.eg/article_209634_09ec8a5607fa7898abbf1bb5a718c08d.pdf