Camels' milk (CM) and goats' milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that have harmful effects on human health. Date palm (DP), camels' milk and goats' milk have been reported to be used for the prevention and treatment of various diseases in Arab countries. This study was designed to mix date palm with camels' milk and goats'. Eight formulations of both camels' milk and goats' were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels' milk and goats' and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels' milk (FCM) and goats' milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels' milk (FCM) and fermented goats' milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% -20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments improved the composition, viscosity, microbiological quality of fermented camels' and goats' milk with nutritional functional values and acceptable sensory attributes.
Effect of supplementation with roasted date seed powder (DSP)on the texture and sensory properties of spreadable processed cheese was carried out. Four different formulas of processed cheese were prepared (F-C, F-1, F-5, and F-10) with added 0, 1, 5, and 10 % of roasted DSP.Results revealed that the DSP is of higher total phenolic (TPC, 38.3 mg GAE/g) and flavonoid (TFC, 33.4 mg QE/g) contents, and antioxidant activity (AOA, 83.9%).Adding DSP resulted in significant differences (P ˂ 0.05) in total solids and fiber contents, and insignificant differences in fat content, fat/dry matter, and protein. The lowest ash content of 3.20% and the lowest soluble nitrogen of 1.68% were detected in treatment F-10. pH values significantly (P ˂ 0.05) increased by adding DSP, while decreased with the progress of storage time. Meltability and oil separation index significantly increased (P ˂ 0.05) over time,while it significantly decreased by adding DSP.Texture parameters increased (P<0.05) over time. Hardness increased while springiness, cohesiveness, gumminess, and chewiness values decreased by adding DSP. A proportional increase (P ˂ 0.05) in TPC, TFC, and AOA was detected by increasing the added DSP.Thus, F-10 treatment contained the higher TPC, TFC, and AOA %.A slight increase in TPC, TFC, and AOA was found by prolonging the storage period.As with the sensory evaluation, all formulations were acceptable, and F-5 followed by F-1 acquired the highest scores of overall acceptability. Thus, this study demonstrated the possibility of using roasted DSP in the manufacturing of processed cheese with high-quality properties,antioxidant activity,and sensory acceptability.
T he present study aimed at using Pomegranate peel powder and extract (PPPE) (Punica ganatum L.) as a source of dietary fiber, natural colorant, prebiotic, polyphenols and antioxidant activity in developing low fat frozen yoghurt. Pomegranate peel has been added in form of powder (added to yoghurt at at a rate of 1.5%) and extract (added at a rate of 0, 25, 50, 75, and100% as a substitute of water used in preparing the frozen yoghurts that given codes of T1, T2, T3,T4 and T5). Also, control frozen yoghurt sample was prepared without fat replacer (simplesse) as compared to other treatments. The results of frozen yoghurt revealed that the conversion of yoghurt into frozen mix caused increments in acidity, viscosity, total phenolic content, total flavonoids content, and antioxidant activity values. Moreover, the viable count of lactic acid bacteria strains increased in frozen yoghurt mix. While the pH value, specific gravity (sp.gr.) and freezing point have been decreased by adding PPPE. Also, adding PPPE along with the fat replacer (simplesse) led to calorie reduction. Additionally, adding PPPE into traditional frozen yoghurt or bio-frozen yoghurt increased mineral content (Fe, Zn, P, and K). The freezing and hardening processes decreased the viable counts of LAB strains keeping its therabeutic level (10 6 cfu/g). Thus, T5 sample had the highest viable counts over storage time. The final frozen yoghurt was characterized with higher overrun, stronger melting resistance and the highest value of hardness as the PPPE were replaced and when it was made using ordinary yoghurt versus the bio-yoghurt. The quality of all sensory criteria of body and texture, flavour as well as overall quality of the PPPE-replaced frozen yoghurt was evidently better than that of the control, which was made with fat replacement. Scores of sensory attributes increased with adding PPPE up to 100%.
he current study was carried out to investigate some quality attributes of ice milk prepared from dehulled black rice flour. Dehulled black rice flour used as a partial substitute of skim milk powder (SMP) at ratios of zero (control), 25, 50, 75 and 100% and as a stabilizer in ice milk mixes. The chemical, physical, and rheological properties as well as sensory attributes of resultant ice milk samples were studied. Results showed that, substitution of SMP with dehulled black rice flour was significantly associated with increase in carbohydrates content, while crude protein and ash decreased significantly in ice milk mixes. Specific gravity was affected with the ratio of substitution in both mixes and resultant ice milk and therefore the overrun percent was significantly changed in the samples. Increasing the ratio of substitution with dehulled black rice flour of ice milk led to increase the values of antioxidant activity in the mixes. Ice milk mixes showed lower whipping ability with higher substitution ratios of SMP by dehulled black rice flour. Implementing dehulled black rice flour in ice milk recipes led to slightly lower acidity with higher freezing point and the product showed higher ability to melt down with increasing the ratio of dehulled black rice flour. Apparent viscosity of mixes increased significantly with rising of the substitution levels. Utilization of dehulled black rice flour in ice milk manufacture led to increase iron, zinc and potassium contents. The substitution of SMP with dehulled black rice flour up to was accepted 50% sensory attributes of ice.
Kareish cheese was made from skimed buffalo's milk fortified with 1%, 2%, 3%, 4% and 5% sesame hulls. Control cheese and their treatments were stored for three weeks at 5• respectively C. The chemical composition, microbiological and organoleptic properties were determined in cheese and its treatments weekly. The results showed that moisture and fat were decreased, protein, ash, fiber and vitamin A contents increased with increasing the amount of sesame hulls, while the pH value and soluble nitrogen (SN) decreased during the storage period. Microbiological, examination of kareish cheese, revealed that the total bacterial counts increased until second week, then decreased at the end period storage. However, moulds and yeasts were not detected during the first week then slightly detected at the end of storage period meanwhile, the coliforms were not detected. Kareish cheese containing 1%, 2%, 3%, 4% and 5% sesame hulls was acceptable and of good flavour, body and texture, appearance, while the most acceptable cheese treatments was cheese made by adding 1%-3% sesame hulls. Generally, it could be recommended that the addition of sesame hulls between 1% and 2% in making kareish cheese can be applied.
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