Background: Dairy confectionaries are recently categorized as an important part of different consumers’ diets with increasing demand for cream-based cakes “Tourta” and gateau which are used as celebrating food for almost all occasions and celebrations. Aim: The study was designed for evaluating general quality and safety of such products. Methods: 100 cream-based (for topping and filing) samples; 50 cakes “Tourta” and 50 gateau, were purchased separately from several pastry shops covering international, national, and local brands in Great Cairo, Egypt, and subjected to microbiological analysis. Results: Results showed that international brands were the best for gateau samples while national brands were the best quality for cake samples. Regardless of the brand, the general hygienic quality of the cake product “Tourta” was lower on an average total colony, coliforms, yeast, and mold counts as compared with the gateau product. Although coliforms were found in 100% of the examined samples with the highest mean value of 33 × 10 2 ± 7.0 × 10 2 CFU/g in local gateau samples, Escherichia coli and Salmonella spp. could not be detected in these samples. Staphylococcus aureus was isolated from 8% of the total examined samples with the highest incidence of (22.2%) and a mean count of 38 × 10 ± 6.0 × 10 CFU/g in local brand gateau samples. Bacillus cereus was extensively isolated with the highest incidence in cake samples (32%) and mean counts higher than 10 3 in all of the examined samples. Bacillus cereus strains have harbored more than one toxigenic gene. In this aspect, nhe gene was the most predominant one as it was detected in 100% of the examined isolates, followed by cytK gene in 80%, while hbl and ces genes could not be found. According to the Egyptian Standard specifications for cake (ES: 4037/2020), a higher acceptability degree was reported for the international brand gateau and cake “Tourta” samples. The incidence of using any preservative as an inhibitory substance was also analyzed generally using the Bacillus subtilis disk assay technique, but all samples were negative using this technique indicating the need for a more advanced technique for its detection such as using high-performance liquid chromatography. Conclusion: Finally, it was concluded that; more attention is needed to cream-based cakes’ quality and safety, with essential modification required in the standards of cakes in Egypt.
The objective of this study is to investigate the biological effects of dried goldenberry and its extracted on diabetic rats. Biological assay was conducted on diabetic mal-rats. The results indicated that supplementation with extract or dried goldenberry showed improve in relative organ weights (liver, heart, kidney, spleen, lungs and pancreas) and a significant increase in weight gain, food intake and food efficiency ratio. Serum blood glucose was significantly reduced in diabetic groups treated with extract or dried goldenberry at the end of experiment. This decrease was ranged from 98.33 mg/dl (G4) to 113.67 mg/dl (G5) as compared to positive control (204.33 mg/dl). The group fed on ethanolic goldenberry extract 500 mg\kg b.wt (G4) reported highest decrease in total cholesterol, triglycerides and LDL-C by means 90.67, 97.33 and 28.2 mg/dl, respectively and highest increase in HDLc by mean 43 mg/dl in the same group as compared to positive control. On other hand, no significant (P>0.01) difference was found in uric acid, urea and creatinine values between negative control group and all treated groups except urea value of group fed on 10% dried goldenberry (G5). While, group that feed on extract or dried goldenberry had lower (P≤0.01) ALT, AST and ALP activities than positive control rats by different rates. Furthermore, The best effect was for group fed on ethanolic goldenberry extract 500 mg\kg b.wt (G4) followed by group fed on 15% dried goldenberry (G6). While, the lowest effect was for group fed on 10% dried goldenberry (G5) but still higher than the value of negative control group (G1). So we found goldenberry could be has therapeutic effect for diabetes and considered as a new source of bioactive and functional food.
Pan cake was prepared by replacing wheat flour with both of soaked sweet lupine and chickpea flour at the levels of 10, 15, 20% and mixture from both of them at the ratio of (1:1). Ten processed cake samples were sensory evaluated. Results indicated that cake samples which prepared by 20% soaked sweet lupine, 20% soaked chickpea, 10% soaked chickpea, 10% soaked sweet lupine +10% soaked chickpea and control samples recorded the highest score for color, taste, odour, texture, appearance and overall acceptability, so these samples were selected for different chemical and physical analysis. Results for chemical properties showed that crude protein being 22.
Germinated date palm seeds powder was employed, together with soybean flour, sugar, banana meal and maize meal for the preparation of a nutritional supplement. 12-day old male Wister rates were fed diets containing the supplement as a protein source, both with and without soybean flour; casein diets with 10 or 7% protein served as respective controls. Protein efficiency ratio (PER), net protein utilization (NPU), net protein retention (NPR) and digestibility were determined. Blood biochemical parameters (triglycerides, total cholesterol, LDL-cholesterol and HDL-Cholesterol were also measured in the animals and showed that all rats were in good health condition at the end of experiment. The obtained results for PER, NPU and NPR indicated that the supplement prepared with germinated date palm seeds powder was a good protein source, especially when soybean flour was added.
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