Scientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type1126015610.21608/scuj.2019.60156ENMohamed E. Salem Fatma M. El-Zayet; Ahmed M. RayanAdel A. ShattaJournal Article20190117<strong> </strong>In recent years, there has been an increase in demand of gluten<strong>–</strong>free products that are suitable for people with coeliac disease.The coeliac disease occurs when the body’s natural defense system reacts to gluten, a wheat protein by attacking the lining of the small intestine.There is no medication of this disease instead of using gluten<strong>–</strong>free food. Moreover, coeliac patients use foods with low fiber with poor quality, hence generally face the problems of constipation and malnutrition. The current study aimed to produce gluten<strong>–</strong>free biscuits from cereals flour alone or composite with tubers flour to use it in coeliac disease cases nutrition. Gluten free<strong>–</strong>biscuits developed with rice (RF), quinoa (QF), amaranth (AF), soybean (SF), taro (TF), sweet potato (SPF) and potato (PF) flours using standard method. Nineteen experimental variants (aglutenics biscuits) were obtained by varying the proportion of flours. The biscuits produced were subjected to proximate composition, physical and sensory evaluations using standard methods. Results showed that biscuits produced with rice, quinoa, amaranth, and composite flours had low moisture content (<5%) and protein up to 10.67%, crude fat (18.48-22.61%), ash (0.51-2.35%), crude fiber (0.23-2.64%), total carbohydrates (65.03-73.60%) as well as energy value (480-504 Kcal/100g) according to the blend ingredients. Sensory evaluation showed that biscuits produced from rice (100%), rice: quinoa: amaranth (40:30:30), and rice: amaranth (50:50) are the most acceptable biscuits in terms of taste, color, crispness, appearance and consumer preference acceptability which differs significantly (p≤0.05) from all the biscuit produced from rest blends. Therefore, it can be concluded that aglutenics biscuits, rice 100%, Developed with RF 50 %: QF 50%, RF 40%: QF 30%: AF 30% and RF 50%: AF 50% are more suitable for consumption.https://scuj.journals.ekb.eg/article_60156_1b2ec4acab166d93f7d290ae2946d829.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Quality of Some Sugar Beet Varieties as Affected by Toshka Region Conditions, Aswan (Egypt)13186014910.21608/scuj.2019.60149ENReda A. Gomaa Hesham Z. TawfeukAshraf, B. A. EL-TaibJournal Article20190305This investigation was carried out to study the chemical and technological characteristics of three sugar beet varieties namely: Oscar poly, Sultan and Univers which planted under Toshka region conditions at first time in different planting dates for two seasons 2016-2017 and 2017-2018. Samples were analyzed for the following parameters: moisture content, brix, sucrose, reducing sugars, ash, pH, K, Na,a-N, purity of juice and quality of beet sugar. From presented data, the sucrose content (on dry weight basis) ranged from 57.88 to 80.83%, reducing sugars 0.25-1.65%, brix 19.78- 32.67% and ash 0.63- 5.77% (on dry weight basis). The mineral contents were 5.71 – 8.04, 1.56- 3.42 and 1.19 - 3.63 milli equivalents/100 g beet for K, Na and a-N, respectively. Juice purity was 67.21 - 87.91, sucrose loss in waste ranged from 3.06 to 4.38%. Sucrose recovery on dry weight basis was 47.61 – 66.49% and quality of sugar beet was ranged from 78.63 to 83.49. The obtained results showed that Oscar poly variety had the highest value of purity in the two studied seasons, and sucrose recovery in the first season; while Sultan variety give the highest value of sucrose recovery in the second seasonhttps://scuj.journals.ekb.eg/article_60149_9bd372c132513dd411bc42276391abfe.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Physico-chemical Characteristics of Washingtonia robusta Fruit Oil19256015010.21608/scuj.2019.60150ENReda A.GomaaJournal Article20190305The fruit seed kernel oil from <em>Washingtonia </em>(<em>W. robusta</em>) locally in Aswan governorate, Egypt were evaluated for their physicochemical properties, and composition of fatty acids, tocopherols and phytosterols. The contents of carbohydrates, fiber, protein and ash for <em>W. robusta</em> palm fruits were 47.00, 6.50, 5 and 4.2%, respectively. The oil content in the seed kernels was 32.80%. The extracted oil had as refractive index (at 20<sup>o</sup>C) 1.46, specific gravity (at 20<sup>o</sup>C) 0.92, colour (yellow, 3.5; red 0.09), average iodine value (g of I/100g oil) 87.68; acid value (% oleic acid) 0.22%; saponification value (191.66 mg of KOH/g oil; unsaponifiable matters 0.70, the oxidation stability was 30. The major fatty acids detected in oil were noted to be oleic acid (64.80%) followed by palmitic acid (14.40%), linolenic acid (5.20%), arachidic acid (5.10%), linoleic acid (4.50), stearic acid (4.30) and myrstic acid (1.70%). The observed data showed that the total saturated fatty acids 25.50%, whereas the amounts of total unsaturated fatty acids 74.50%.The content of total tocopherols in oil was 97.4 mg/100g), with α-tocophero l16.0, γ-tocophero l31.4, and δ-tocopherol (50 mg/100g). β-sitosterol (11.331 mg/100 g) the main phytosterols in oil. The results of this study revealed that the <em>Washingtonia robusta</em> fruit could be explained as a potential source of high-oleic oil for the local oil industry as well as the seeds is a nutritive value.https://scuj.journals.ekb.eg/article_60150_7ffc8fccc05506f5f5229e6d2828d439.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food27416015310.21608/scuj.2019.60153ENOmaima M. DewidarGhada M. El-KherbawyJournal Article20190407The present study was conducted to explore the nutritive value of Garden Cress Seeds (GCS) and its utilization into products like brioche bread to improve its nutritional quality. Rheological characteristics of two Egyptian wheat flour varieties (Gemmeiza 9 and Seds 12) using Mixolab indices (Chopin+) were done to choice the suitable one for brioche dough. DPPH scavenging activity (%) and total phenols of GCS were determined. Different levels of GCS powder (Zero, 1, 2, 3, 4 & 5%) were added to the chosen wheat flour and examined its impact on chemical composition (moisture, protein, fat, ash, fiber, CHO by difference & calories). Sensory evaluation, physical properties (water activity, color & freshness properties) and microbiological examination (total count, molds-yeast & <em>Staphylococcus aureus</em>) for the product were done. Results showed that concerning rheological indices, Seds 12 variety had higher dough stability (4.02 min), higher water absorption (58.1%), higher protein quality as C<sub>2 </sub>= (0.44 Nm) and higher quality of starch as C<sub>3 </sub>= (1.90 Nm). Also, showed the most stable gel in the hot phase (C<sub>4 </sub>= 1.72 Nm) and ordering of starch molecules (C<sub>5</sub>) = 2.67 Nm when compared with Gemmeiza 9 which recorded (3.03 min, 51.2%) and (0.31, 1.84, 1.62 and 2.45 Nm), respectively. Based on that, it was selected for dough preparation. Adding GCS powder in 1, 2 & 3% percentage to the dough showed good acceptability for brioche bread regarding sensory evaluation. No significant difference was observed either when either the previous concentrations were compared to each other or the control sample. GCS powder contains considerable amounts of protein, fat, ash, fiber and CHO which were 20.68, 26.79, 4.25, 4.25 & 39.49 g/100g, respectively. Also, it contains high amounts from minerals (Fe, Mn, Zn, Cu, Ca, Mg, P, K & Na). Basically, moisture, protein, fat, ash and minerals contents were increased directly proportional to the level of GCS added in the formulation of brioche. Moreover, brioche bread samples had Ca/P ratio ranged from 1.63 to 1.92 and Na/K ratio 0.04 which close to recommended ratios. It also good source of phenolic compounds, as it contains appreciable amounts from total phenols (44.49 mg/100g as Gallic acid) and its DPPH scavenging activity was 47.10%. According to the microbiological examination, it recommended use high concentrations from GCS in brioche bread (4 and 5%) as they showed antibacterial and antifungal attitude than the low concentrations (1, 2 & 3%); the differences was significant (p<0.05). The obtained results can use easily in the Egyptian Bakery pilot plants to arrive strategic goal of Egyptian government especially, the low cost of brioche bread unit as a functional food.https://scuj.journals.ekb.eg/article_60153_dda660b2d0a39550bc9dd60bc65d83d5.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Chemical and Technological Characteristics of Fresh Roots of Four Sugar Beet Varieties Harvested at different Periods43486015510.21608/scuj.2019.60155ENMokhless A. M. Abd El-RahmanMennat-Allah M. A. El-GeddawyJournal Article20190821The present investigation was carried out with an objective to understand the biochemical and technological changes that occurred in sugar beet roots of four commercial sugar beet varieties under different harvesting at different periods. For this study, four varieties of sugar beet were selected: Pleno, Top, Kawemira, and Ceres poly (P3) with high yield of roots as well as high sugar content. Moisture and ash contents were 75.66 to 81.52% and 2.34 to 3.97%; respectively, at different harvest periods. Total nitrogen content ranged between 0.65 and 2%. TSS ranged between 17.20 and 23.90%. Sucrose content of four varieties ranged between 12.40 and 19.50%.While, white sucrose percentage ranged between 8.76% and 16.35%. The purity of sugar beet roots juice of four varieties harvested at three periods ranged between 68.13% and 81.58%. Quality of fresh sugar beet roots was ranged between 70.65 and 84.58%. This investigation showed the sugar beet manufacturing at 210 days gives the lowest percentage of nitrogen substance, thus sugar percentage increased in comparison with early periods.https://scuj.journals.ekb.eg/article_60155_57bfb9d6230d7490715240fd279a3c52.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates49636783810.21608/scuj.2019.67838ENIbrahim, A. I. A.Ghada, A. AlfauomyJournal Article20191012Sweet corn is planted for using as fresh and processing at local market. Two field experiments were investigated at Agricultural Research Center (ARC) Station during the two seasons (2016 and 2017). In the first experiment interested on evaluation the total soluble solids (TSS) and total sugar (TS) content in 17 sweet corn hybrids. In the second experiment, the highest three crosses value of (TSS and total sugars) were selected and in the second season were grown under three planting dates (D1: March 21<sup>st</sup>, D2: May, 23<sup>rd</sup> and D3: Aug., 22<sup>nd</sup>) to evaluate the effect of the planting date on sweet corn growth, yield and its quality parameters in fresh and processed product. Quality parameters for the first season (TSS and TS content) showed significant differences among 17 hybrids. The hybrids named Gz3B×Gz15, Gz3B×Gz20 and Gz20×Gz10 had the highest values of TSS and TS (16.06, 17.19 and 17.43%) and (5.46, 5.76 and 6.84%), respectively. In the second experiment, the grain yield, ear length and diameter, showed the highest values recorded at Aug 22<sup>nd</sup> planting date. The highest values of TSS and TS were observed at Aug 22<sup>nd</sup> after 20 days from pollination for the three selected sweet corn hybrids, which a decrease at the 3<sup>rd</sup> harvest date after 26 days from pollination. A reduction in lightness values was observed as the harvest date increased. Total carotenoids content increased by increasing the harvest date and the highest content found at the third planting date (Aug 22<sup>nd</sup>) for Gz3B×Gz20 and Gz20×Gz10 hybrids. Cooking of the Gz3B×Gz20 and Gz20×Gz10 hybrids showed higher sensory characteristics than corresponding Gz3B×Gz15 hybrid. No significant differences between two hybrids (Gz3B×Gz20 and Gz20×Gz10) in overall acceptability during storage for 9 months at -18ºC±2. The highest decrease in total sugars content during storage was found in the Gz3b×Gz15 hybrid.https://scuj.journals.ekb.eg/article_67838_a05a50bee6f9baa45fab75a2f3487cc2.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Effect of Storage Conditions on the Sugar Recovery, Sucrose Loss in Wastes and Juice Purity during Sugar Beet Manufacture65736783910.21608/scuj.2019.67839ENMokhless A. M. Abd El-RahmanMennat-Allah M. A. El-GeddawyFood Sci. & Tech. Dept., Fac. of Agric., Assiut Univ., Assiut, Egypt.Journal Article20191015Objective of this work was carried to extend shelf life of sugar beet roots by applying different conditions of storage to increase juice purity, sugar recovery and decrease sugar loss in wastes. This investigation was carried out to study the effect of three different storage procedures of four different sugar beet roots varieties (cultivars: Pleno, Top, Kawemira and Ceres poly) harvested at different periods (180, 195 and 210 days) at 12- 33.60˚Con the white sugar production, the amount of sucrose loss in the final wastes and the purity of sugar beet juice. Ceres poly variety had the highest white sucrose recovery under the covering storage procedures ranged from 13.75 to 17.92%. However, Pleno variety was the highest sucrose loss at almost harvesting days, while, Ceres poly recorded the lowest percentages in wastes at almost harvesting days. Top variety was the highest juice purity during manufacture especially at 180 and 210 days under the covering (78.27 and 84.74%) and open-air storage (83.86 and 84.85%).All results obtained in this investigation are affected by certain factors such as sucrose, K and α-N content in sugar beet roots, and the purity of sugar beet juice stored in the storage room was relatively higher compared to other treatmentshttps://scuj.journals.ekb.eg/article_67839_de6534a7fe6b55c8519662a829ba595d.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour758672546ENAli R. Gomaa; ; Sahar T. Ibrahim;Amera T. Mohammed1Crops Technology Department, Food Technology Research Institute, ARC, Egypt
2Crop Intensification Research Section, Field Crops Research, ARC, EgyptJournal Article20191108The present study was carried out to evaluate the effect of different pre-treatment (dehulling process and treated with water) on physical, chemical and quality characteristics of flour produced from quinoa seeds cultivated under Egyptian conditions. The obtained results revealed that, quinoa produced small circular-shaped seeds, 1.96 mm diameter, the 1000-seed weight was 2.81g, bulk density was 0.83 g/cm<sup>3</sup> and test weight was 75.94 kg100l<sup>-1</sup>. The dehulling process using quinoa scaler gave two products: quinoa hulls and dehulling quinoa seeds. Milling process gave two milled fraction from flour: from sieve less than 0.45 mm and from sieve bigger than 0.45 mm. The saponin content reduced significantly in the treatments which dehulling using quinoa scaler (DQS) followed by which were treated with water. Protein content was slightly decreased after dehulling for 60s (11.56%). The flour which dehulling process using quinoa scaler for 90s gave the lowest fat and ash content, while the total carbohydrates content was high. Phenylalanine + tyrosine were the highest aromatic essential amino acids and leucine was the limiting amino acid. The highest macro and micro elements were potassium and iron, respectively. Results indicated that using of quinoa flour resultant from dehuling for 60 s (DQS<sub>60s</sub>) as the best treatment in preparation of cake at levels 25, 50, 75 and 100% did not affected on color and odor of cake. The best acceptance was up to 50% of the cake substitution level, all texture profile analysis (TPA) parameters of the resultant cake decreased with increasing of quinoa flour levels of substitution except the hardness. It can be concluded that the treated with water was the best technique to obtain the highest milling yield on a small-scale, while on a large -scale the dehulling process using quinoa scaler for 60s (DQS<sub>60s</sub>) was the best technique to saving water, reducing time and to give high yield of dehulling quinoa.https://scuj.journals.ekb.eg/article_72546_a18fffdde07ea1c4149fd6d2370ccc04.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Quality Characteristics of Chicken Sausage Formulated with Chia Seeds87967254710.21608/scuj.2019.72547ENSafaa, A. Limam;Rewaa A.A. Mohamed1Food Sci. and Tech., Dept., Fac. of Agric., Assiut Univ., Assiut, Eygpt;
2Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, GizaJournal Article20191117The aim of this investigation was to improve the physicochemical and sensory characteristics of chicken sausage formulated with partial replacement of the whole chicken meat with whole chia seed powder (WCSP) at levels 0, 2, 4, and 6%. The resultant sausages were evaluated for proximate composition and fatty acid profile, pH value, sensory properties (taste, texture, odor, color and general acceptability), water holding capacity, cooking loss, cooking yield and shrinkage during refrigerated storage period at 4±1°C for 21 days. The results regarding that the substitution of chicken meat with WCSP improved the fatty acids profile, which increased the total poly unsaturated fatty acids and reduced the omega- 6 to omega-3 ratio. Moreover, improved texture, odor and taste, decreased the cooking loss and shrinkage percentages while increased the cooking yield percentage and water holding capacity. Control sample presented lower (p<0.05) pH values compared with treatments formulated with chia seeds. All pH values declined significantly during 21days of refrigerated storage at 4±1°C. All of the resultant chicken sausage was acceptable. No differences were detected in the sensory characteristics of resultant chicken sausage (control, 2 and 4% whole chia seed powder) but significant differences with 6%.https://scuj.journals.ekb.eg/article_72547_541a01f80adb4b7325d536be4db6f4f2.pdfScientific Society of Agricultural SciencesSuez Canal University Journal of Food Sciences2314-79706120191101Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage9710372548ENSafaa, A. Limam;Rewaa A. A. Mohamed1Food Sci. and Tech., Dept., Fac. of Agric., Assiut Univ., Assiut, Eygpt;
2Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, GizaJournal Article20191117In this study the effect of incorporation of chia seeds flour (CSF) by 2, 4 and 6% on storage stability of chicken sausage stored at 4±1°C for 21 days was investigated. Four formulations were developed using whole chicken meat as follows: Control (C), F1 (2% CSF), F2 (4% CSF) and F3 (6% CSF). The control and treated samples were filled in foam dishes and packed in polyethylene bags and stored immediately in a refrigerator (4±1°C) for 21 days, then were analyzed for TBA values and microbial quality. Chia seeds were analyzed for its total phenolic compounds (TPC) content which recorded 4.58 mg GAE/g CSF and antioxidant activity using DPPH radical assay presented 79.17% inhibition. TBA values were significantly increased (p<0.05) during storage period. At the end of storage, the TBA values recorded 1.853 mg MDA/Kg in F1, while it was 1.209 mg MDA/Kg in F3. Microbial measurements showed that, along storage period microbial counts significantly increased in control as well as treatments, but were within the standard limits. Control sample didn’t reach the 14<sup>th</sup> day of storage and get spoiled. It was observed that, by increasing the percent of added CSF, decreasing in the microbial count statistically occurred; this indicates that chia seeds flour may have an antimicrobial effect.https://scuj.journals.ekb.eg/article_72548_2aa9e45dcdda4c2280d6039f669d4ee6.pdf