Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield and 1.01 purification fold. The proteolytic activity (PA) of crude MCE from Moringa oleifera PSC was higher than those of partial purified MCE with 180.81 and 155.47 as MCA/PA ratio, respectively. PSC moringa MCE exhibited their optimal activity at pH 5.0 and 60 °C; it could be capable to coagulate different milk types. Also, goat soft cheeses coagulated with moringa MCE exhibited significantly (p ≤ 0.05) higher levels of water soluble nitrogen content and total sensorial scores than control cheese. It could be concluded that partial purified MCE from Moringa oleifera PSC may prove to be a good candidate in goat cheese production without any appeared defects during their storage period.
This study aimed to produce fermented beverage from camels' milk permeate mixed with different concentrations (control, 2.5, 5 and 10%) pomegranate syrup. Beverages were evaluated for their physical, chemical, rheological, microbiological and organoleptic properties. Physicochemical compositions of prepared beverages of fermented permeate of camels' milk mixed pomegranate syrup were not significant (p≥0.05) for protein, fat and ach contents in all the examined treatments. But total solid, total sugar and pH value changed significantly (p≤0.05). All functional beverages were found rich in many mineral elements. On the other hand, total anthocyanin, phenolic compounds, total antioxidant activity contents, colour and viscosity in all prepared beverages were significantly affected (p.≤0.05). This was due to effect of exopolysaccharide being produced by probiotic bacteria used in the permeate. Bif. animalis, which resulted in the highest levels of viscosity in all the examined beverages throughout storage. Lower lost in the viability of Str. thermophilus and Lb. acidophilus was detected during storage of the beverages. The coliform bacteria, yeasts and molds were not detected in the control and in all the other treatments during all storage periods. Also, the added pomegranate syrup improved the sensory evaluation compared among all treatment. Finally, fermented permeate camels' milk mixed with different concentrations of pomegranate syrup beverages can be recommended as a functional food product with potential health benefits and it can be marketed and consumed as healthy beverages.
The purpose of this research was to evaluate the effect of feeding lactating goats with flaxseed on the physicochemical, sensory properties, yield, texture and fatty acids profile of Domiati cheese. Goat's milk resulted from goat feed different flaxseed levels (0, 7 and 14%) were used in the preparation of goat's Domiati cheese which was stored at 4±1ºC for 60 days. Results showed that supplementing flaxseed at level 7and 14% had significantly (P < 0.05) increased cheese protein, total solids and lactose, while no effect was observed on cheese fat. Cheese yield was significantly increased (P < 0.5) for cheese supplemented with 7 and 14%flaxseed than control cheese. Results also, showed in significant differences (P<0.05) on short-(SCFA) and medium-chain fatty acids (MCFA) .While a significant increase of mono-unsaturated (MUFA) and poly-unsaturated fatty acids (PUFA) in cheese fat were observed. Moreover, concentrations of conjugated linoleic acid (CLA) isomers and linolenic acid (C18:3) in cheese fat were increased linearly (P < 0.05) with the increase of flaxseed level. The concentration of CLA and C18:3 in cheese with7 and 14 % flaxseed concentrates significant (P < 0.05) increased. It was concluded that feeding flaxseed to lactating goats improved fatty acids profile in cheese as well as cheese yield. The texture profile parameters were significant (P < 0.05) decreased. Sensory properties scores were increased during storage period. Generally, resultant goat's Domiati cheese supplemented with 7 and 14% flaxseed were considered highly acceptable and it has many health benefits than the control cheese.
Some definition of staling:Broadly speaking, bread staling refers to all changes that occur in bread after baking. Changes occur in both the crumb and the crust of the bread. The increase in crumb firmness has probably been used to the largest extent by investigators following bread staling. Other changes, however. Such as loss of flavor, decrease in water absorption capacity, amount of soluble starch and enzyme susceptibility of starch, increase in starch crystalline and opacity.Firmness is an important sensory attribute of bread. Bice and Greddes (1949) concluded that firmness and crumbliness are related closely to organoleeptic assessment of staleness . Literature on the staling of bread and on the methods for the measurements of the extent of the staling are scare. Type of anti-staling :Today, several anti-staling agents are used in the bread making industry. These anti-staling agents have different mechanisms, which provides the opportunity to influence the properties of the product: 1-Water content of dough and bread :Water content of dough and bread affects the properties of different chemical components of dough and bread. In the oven, heating rate of the dough piece and baking temperature affect the swelling and gelatinization of starch and, as a consequence the crumb structure .Water is assumed to have a significant role in the staling process. Water is more abundant in the swollen amorphous regions of starch,facilitating local polymer chain mobility (plasticization) and sub-sequent crystallization and retrogradation (Chinachoti and Vodovotz,2001).Water distribution within regions in gluten, amorphous and crystalline starch is assumed to play an important role in starch and gluten rigidity. 2-Sourdough fermentation :Sourdough fermentation is used to improve the texture, volume and shelf-life of breads (Brummer and Unbehend, 1997;Corsetti et al., 1998 ). Combined use of exogenous enzymes and sourdough in the same baking process has been reported to enhance rate of acidification, improve bread volume and retard white wheat bread staling (Martınez-Anaya et al., 1998;Corsetti et al., 2000 ). 3-Hydrocolloids and its role:Hydrocolloids are widely used as additives in the food industry, because they are useful for modifying the rheology and texture of aqueous suspensions (Dziezak, 1991). Hydrocolloids due to their high water retention capacity confer stability to the products that undergo successive freezethaw cycles (Lee,et al. 2002;Sanderson, 1996). Today, several antistaling agents are used in the bread making industry. These antistaling agents have different mechanisms, which provides the opportunity to influence the properties of the product. Locust bean gum (LBG), methyl cellulose and
In this study, cream cheese was prepared from goat's milk supplemented with different concentration of pomegranate peel extracts (PPE) (0.5, 1 and 2%) as natural antioxidant. Experimental cheeses evaluated for antioxidant activity RSA/DPPH, total phenolic compound (TPC) and total flavonoid compound (TFC), oxidative stability, microbiological and organoleptic properties during storage periods at 4±1ºC for 45 days. Chemical composition was determined for fresh cheese. The obtained results showed that a significant (P ≤0.05) increased observed in DPPH, TPC and TFC in cheese containing PPE3 (goat's cream cheese containing 2% PPE) recorded high values. Stored goat's cream cheese has significant (P ≤0.05) decrease in total bacterial count, proteolytic, lipolytic bacteria and yeast/mould counts than the control cheese. Coliforms were not detected throughout the storage period. Organoleptic results showed that concentration of pomegranate peel extracts up to 1.0% recorded high pointes than the control. Pomegranate peel extracts could be used as natural preservative to improve acceptability and the oxidative stability of goat's cream cheese.
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