Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish
Zahrat El-Ola M. Mohamed,
Ghada H. H. Ismaiel,
Ayat E. Rizk
Issue:
Volume 1, Issue 1, November 2016
Pages:
1-7
Received:
27 September 2016
Accepted:
9 October 2016
Published:
31 October 2016
DOI:
10.11648/j.ijfsb.20160101.11
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Abstract: The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its chemical composition, cooking quality, textural, color and sensory attributes. Results showed that substitution with powder of red radish and red beet root increased fiber, ash and iron (Fe) content in the pasta samples relative to semolina and wheat flour (72%) control. All samples had a high overall acceptability, particularly at 5% level the red beet root. Pasta prepared with red beet root or radish powder, at all the levels of incorporation, exhibited higher antioxidant activity than control sample. In addition, Weight gain of past samples was increased with increasing substitution levels. Utilization of radish and beet root powder enhanced the color of pasta samples compared with control.
Abstract: The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its...
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Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp
Magdy Mohamed Ismail,
Mohamed Faried Hamad,
Esraa Mohamed Elraghy
Issue:
Volume 1, Issue 1, November 2016
Pages:
8-18
Received:
30 October 2016
Accepted:
14 November 2016
Published:
3 January 2017
DOI:
10.11648/j.ijfsb.20160101.12
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Abstract: Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat’s milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity. Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and B. bifidum and the lowest loss of viability ratios. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for various Raybe milk treatments and remained above 107 cfu g-1 until the end of storage. Adding 6 or 9% guava pulp to goat’s milk highly improved the sensory properties of Raybe milk.
Abstract: Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ...
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Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species
Samuel Joseph Zabadi,
Bitrus Wokhe Tukura
Issue:
Volume 1, Issue 1, November 2016
Pages:
19-23
Received:
30 October 2016
Accepted:
24 November 2016
Published:
5 January 2017
DOI:
10.11648/j.ijfsb.20160101.13
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Abstract: Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.
Abstract: Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat...
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A Review of Compost Produced from Biological Wastes: Sugarcane Industry Waste
Youssef Salama,
Mohammed Chennaoui,
Mohammed El Amraoui,
Mohammed Mountadar
Issue:
Volume 1, Issue 1, November 2016
Pages:
24-37
Received:
26 October 2016
Accepted:
22 November 2016
Published:
7 January 2017
DOI:
10.11648/j.ijfsb.20160101.14
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Abstract: Morocco is one of the largest growers of sugarcane with an estimated produced of around 500.000 tons in the marketing year 2014 due to the increase in the area sown sugar beet who spent 35,000 ha during the campaign 2012-2013 53,000 ha for 2013-2015 campaign. Composting is an efficient method of waste disposal, enabling recycling of organic matter. Composting is one of the most promising technologies for solid waste treatment. The organic substrates in solid waste can be biodegraded and stabilized by composting and the final compost products could be applied to land as the fertilizer or soil conditioner. The present review paper deals with the following topics: Composting, Composting of pollutants and various industrial wastes, Physical and chemical nature of raw pressmud, Biochemical changes during composting, Microbial enzymes and composting, Factors controlling composting and Characteristics of the compost and its application in agriculture.
Abstract: Morocco is one of the largest growers of sugarcane with an estimated produced of around 500.000 tons in the marketing year 2014 due to the increase in the area sown sugar beet who spent 35,000 ha during the campaign 2012-2013 53,000 ha for 2013-2015 campaign. Composting is an efficient method of waste disposal, enabling recycling of organic matter....
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