No abstract

Physico-chemical , microbiological characteristics and sensory evaluation were performed to investigate the effect of replacing sugar with stevioside as well as the addition of texturizing inulin as a functional ingredient on the quality of the low calorie chocolate milk. Low caloric chocolate milk has been prepared by replacing 25, 50, 75 and 100% of sugar with stevioside and addition of inulin (frutafit® TEX) to improve texture parameters. The results indicated that the total soluble solids of all chocolate milk decreased as the ratio of the stevioside added increased compared to the control samples. No significant differences were found between the organoleptic properties for all samples sweetened with stevioside compared to the control. The addition of 2% inulin increased the chocolate milk viscosity. Chocolate milk samples replacing 50% sugar with stevioside and 2% inulin had gained the highest overall acceptability scores compared to those prepared using sugar alone and qualities of similar textures of full-fat products. These low products can be used for people suffering from obese and diabetics.

This research was undertaken to find out the effects of different cooking methods on bioactive compounds of eggplant. The effect of freezing and storage on microbial growth and sensory properties of the common Egyptian dish called Baba ghanoush were also studied. The results showed that eggplant contained a high percentage of crude fiber, crude protein, crude fat, and total ash. It can be noted that the mineral contents of fresh eggplant were Ca, Mg, Na and K as the major minerals. On the other hand, the results of total phenolics in the fresh, dry fresh, oven and steamed samples were 9.32, 75.78, 42.31 and 41.53 mg/100 g, respectively as gallic acid equivalent. The total flavonoids of the different eggplant treated samples varied between 0.46 to 0.7 mg equivalents of quercetin per 100 g. The results indicated that the antioxidant activity as well as IC50 of fresh, dry fresh, oven and steamed samples were 8.82, 87.20, 82.78, 90.23 and 10.86, 1.18, 1.21 and 1.12, respectively. Also, eighteen phenolic compounds were identified by HPLC. The color attributes L*, a*, and b* in case of Baba ghanoush prepared from oven eggplant slightly decreased with increasing the storage period. Significant reduction was noted in microbial growth with increasing the storage period up to 4 months in case of Baba ghanoush prepared either from oven and steamed eggplant. Sensory attributes of Baba ghanoush were well accepted by the panelists even after 4 months of storage.