No abstract

The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt,, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC-Casein.

No abstract

To assess the intake of artificial food colour additives by 5-14-year-old children in the State of Kuwait, a 24-h dietary recall was conducted twice on 3141 male and female Kuwaiti and non-Kuwaiti children from 58 schools. The determination of colour additives in 344 foods items consumed was performed using high-performance liquid chromatography with diode array detector. A comparison with the Food and Agriculture Organization and World Health Organization acceptable daily intakes (ADIs) was undertaken to evaluate the potential risk associated with the consumption of artificial colour additives by children in Kuwait. The results indicated that out of nine permitted colours, four exceeded their ADIs by factors of 2-8: tartrazine, sunset yellow, carmoisine and allura red. Further, follow-up studies to provide insight into potential adverse health effects associated with the high intakes of these artificial colour additives on the test population are warranted.

Attempts were made to use prickly pear fruits, Opuntia ficus-indica, which are locally abundant and relatively inexpensive in the manufacturing of jam.Physical characterization of the strained pulp showed a value of 14.2" Brix for total soluble solids (TSS), 14.5% total solids and a pH of 5.75. The acidity of the pulp as citric acid was 0.18%. Proximate analysis revealed low amounts of protein (0.21%) as Nx6.25, crude fat (0.12%), crude fibre (0.02%), ash (0.44%) and pectin (0.19%). All the sugars were present as reducing sugars (12.8%) and consisting mainly of glucose and fructose (60:40). Vitamin analysis showed only trace amount of vitamin A @-carotene) and 22.1 mg% of vitamin C. The pulp was rich in potassium, fair in calcium, magnesium and phosphorus and poor in sodium and iron.Pilot plant studies on the manufacturing of the jam in conjunction with sensory evaluation of the final products showed that blanching in comparison to non-blanching resulted in no significant difference in the sensory quality of the jam. Citric acid and a combination of citric and tartaric acids ( 1 : l ) wcrc preferred over several other natural acids used as acidifying agents. The addition of cloves, grapefruit, orange and almond flavours ranked best among several other flavours added in addition to the pulp containing 20% date paste.