The addition of date syrup (Dibis) as a substitution of sugar in the ice cream manufacturing was replaced by 20, 40, 60 and 100%. The effect of these replacements on the titratable acidity, pH, total solids, specific gravity, weight per gallon, viscosity in the ice cream mixes and the specific gravity, weight per gallon, overrun and melting rate as well as the sensory evaluation of the resultant ice cream were evaluated. The titratable acidity of ice mixes increased significantly with the increase of date syrup while the specific gravity of plain ice cream was higher significantly than the mixes prepared with the addition of dibis. The replacement of sugar in ice cream mixes resulted in an increase significantly in viscosity and the increase was proportional to the replacement ratio of dibis. The specific gravity as well as weight per gallon of resultant ice cream increased significantly with the increasing of sugar replacement by dibis. The overrun of the resultant ice cream decreased significantly as a result of replacing sugar by dibis. Regarding to the melting rate of resultant ice cream there was a significantly decrease of all treatment than the plain ice cream. The average of total bacterial, psychrotrophic bacteria and moulds & yeasts counts of mixes before pasteurization were higher than that after pasteurization in all treatments. On the other hand, the total bacterial, psychrotrophic bacteria and yeast & mould counts of resultant ice cream were increased in all treatments. It is recommended that the dibis can be used as replacement of sugar up to 60% to give good quality ice cream with enhancing the nutritive value of the products.

Three different types of lactic acid bacteria (Lactobacillus helveticus, Lactobacillus rhamnosus and Streptococcus thermophilus S3855) were used to manufacture white soft cheese. The resultant white soft cheeses were pickled for 28 days at refrigerator temperatures and were fed to the experimental rats. The chemical and microbiological analyses of white soft cheese were conducted at different storage periods (fresh, 7 days, 14 days, 21 days, and 28 days). The pH values and protein content of white soft cheese gradually decreased during the storage peroid. Conversely, the moisture content, titratable acidity, and fat/DM % of white soft cheese were found to increase with of the increase in pickling periods of up to 28 days. Microbiologically, the total viable count of bacteria in the control samples was lower than that in the other treatments. Furthermore, the treatments containing the L. helveticus and L. rhamnosus strains had the highest lactoacilli counts whereas the treatment containing the S. thermophilus strain had the highest streptococci counts. Twenty-five male Albino rats were used for experiemntal technique. Rats were fed with 70% basal diet with addition of 30% white soft cheese. Several pathological findings were present in all experimental groups apart from the control rats, and the kidney samples exhibited renal vascular congestion especially in the cortical area. The changes of the glomeruli comprise atrophy, distortion, hypocellularity of the glomerular tuft, and focal lymphoid cell reactions. The renal tubular epithelium showed a series of degenerative changes ranging up to necrosis. The liver samples showed variable hepatic injury in the form of thickening in the Glisson capsule, as well as dissociation and disorganization of hepatic cords. Hepatocellular vacuolar degeneration, presence of focal areas of nodular hyperplasia, the hyperplastic cells mixed with lymphocytic infiltration, congestion in the portal vein, periportal fibrosis and edema with the presence of newly formed nonfunctional bile ductulus. Based on the histopathology scores, the severity of renal and hepatic changes was significantly increased (P ≤ 0.05) in all of the experimental groups compared with the control group. Generally, the chemical composition, microbiological analysis and vital organs were significantly affected by using cultured white soft cheese.

Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and 2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a high content of protein, fat and ash while low content of moisture and pH values. Addition of purslane increasing the amount of protein, acidity and ash with increasing of purslane powder concentration 22.66±0.25 to 25.91±0.02%, 1.2 to 1.85% and 5.55±0.02 to 6.55±0.03%, respectively. Moisture, fat and pH value were decreased with the increasing of purslane powder concentration. Prepared purslane kishk had higher values of K, P, Ca and Na contents than those of control sample, specially potassium content which increased from 580.49±2.786 to 970.31±1.04 mg/100gm. The results indicated that prepared purslane kishk had a higher values of water holding capacity and antioxidant activity, which increased from 459.19 to 519,51 pellet, g/kg and 24.11 to 46.70 %, respectively. Microbiological evaluation should an increase of total viable bacterial, Lactobacilli, Streptococci and spore forming bacteria counts with increasing amount of purslane powder. Whilst, coliform, yeasts and molds were not detected in all prepared kishk treatments. Overall, kishk which prepared by the addition of purslane powder provides highly nutritional and biological value.

No abstract

The purslane ice milk was made with the addition of purslane extract at levels of 0.0, 0.1, 0.2, 0.3, and 0.4% for control, T1, T2, T3 and T4, respectively. Integrating purslane extract led to a significant decrease in density (from 0.725 to 0.652 g/cm3) as well as weight per gallon (from 6.05 to 5.44 lb.) in the resultant ice milk. On the other hand, the overrun percentage was increased from 41.20 to 58.90%. T4, which contained the greatest purslane extract (0.4%), gained the highest values of milting resistant after 10 and 50 minutes. Addition of purslane extract increased total solids, acidity, total nitrogen, and ash significantly), while pH and total carbohydrate% decreased. The radical scavenging activity (DPPH %), total phenolic content and total flavonoid content in purslane ice milk were increased from 24.74, 0.183 and 0.007 to 84.72,0.398 and 0.146, respectively. Microbiologically, the incorporation of purslane extract in purslane ice milk leads to a significant increase in total bacterial counts with an increase in purslane extract concentrations from 3.58 to 3.68cfu/g. The values of flavour scores had no significant difference among all treatments; however, the flavour score of purslane ice milk in all treatments was higher than control. the overall score of the treatment of purslane ice milk containing 0.4 % purslane extract had higher scores. In conclusion, the use of bioactive components of purslane extracts enhances and improves nutritional value, biological properties, functional properties and antioxidant activity as well as sensory evaluation of the resulting ice milk.