Nutraceutical Food Based on Cereal and Probiotic Fermented Milk

El-Aidie, Safaa A. M.; El-Dieb, S. M.; El-Nawawy, Mohammed A; Emara, E. A.; Sobhy, Hassan M.

doi:10.3923/ijds.2017.377.384

Cited by 11 publications

(10 citation statements)

References 23 publications

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“…kishk prepared from rye exhibited significant decrease in white being 1.56 but kishk prepared from sorghum showed significant decrease in (yellowness) 15.42 compared to other samples. After cooked rye grains kishk sample, its color changed to creamy col These results are agreement with [57] 3.13 Sensory…”

Section: Different Kishksupporting

confidence: 83%

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Impacts of Adding Rye, Sorghum and Their Mixtures on the Quality of Untraditional Egyptian Kishk

Ali

El-Sisy

Abdel-Salam

2020

EJNFS

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Kishk is a dried mixture of fermented milk and cereal, widely consumed in Upper Egypt. The aim of this study was to study the effect of rye, sorghum with wheat grains compared with traditional wheat kishk (control) on physical properties, chemicals composition, microbiological and sensory analysis. Untraditional kishk was prepared with rye, sorghum and four groups of mixtures Mix1 (50% wheat and 50% rye), Mix 2 (50% wheat and 50% sorghum), Mix3 (50% rye and 50% sorghum) and Mix4 (mixed of wheat, rye and sorghum in ratio of 1:1:1) compared with traditional wheat kishk. The chemical composition analysis of different untraditional kishk was in the following ranges: moisture content of kishk samples ranged from 8.00 to 12.72% for M 2 and M 1, respectively. M 2 had the highest total solid of untraditional kishk samples value 84.66% while Mix 1 had the lowest value 76.18%. For protein content, wheat had the highest protein 27.11% followed by M 1 (26.02%), while sorghum (22.90%) had the lowest protein content. On other hand nitrogen free extracts (NFE) % range from 65.76% (rye) to 80.55% (wheat). Additionally Sorghum had lower fat (2.50%) than other samples and wheat was lower in ash content 6.64% in completely in other untraditional kishk. The results of fiber showed that rye had significant highest value of 8.12% while wheat had lowest value of 1.80%. M 3 was the lowest total caloric values 325.13% of kishk samples and tannic acid was under detection safe limit 0.185%. Data also indicated that as a result of pH of different prepared kishk samples. Microbiological analysis of kishk from wheat, rye, sorghum and their mixture were determined. M1 kishk is white and yellow colored than other untraditional kishk samples. Differences in sensory attributes were associated with different grain kishk and their mixed but there were no significant differences between wheat kishk control and M 1 in mouth feeling, and consistency. Sensorial, M1 kishk is more acceptability than other treatment after the traditional kishk control.

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Section: Different Kishksupporting

confidence: 83%

“…And al. [57], who regarding the coliform samples were free while mold and yeast counts were less than10 log 10 CFUmL -1 during storage at room temperature for 120 days. Also, the spore forming load of all experimental products was low.…”

Section: Microbiological Analysismentioning

confidence: 95%

Impacts of Adding Rye, Sorghum and Their Mixtures on the Quality of Untraditional Egyptian Kishk

Ali

El-Sisy

Abdel-Salam

2020

EJNFS

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“…Recently, modern consumers are more health conscious and attach greater importance to the health benefits and risks of their dietary intake especially with the prevalence of health information (De-Magistris and Lopéz- Galán, 2016;El-Aidie et al, 2017;El-Aidie, 2018a;El-Garhi et al, 2018;McCarthy et al, 2017). The incidences of chronic diseases are associated with excessive fat intake.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-Fat Edam Cheese Manufactured From Buffalo’s Milk

El-Aidie¹,

Ghita²,

El-Dieb³

et al. 2019

IJALSR

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The objective of the current work was to evaluate the effect of three different commercial proteinbased fat replacers Prolo®11(PR), Simplesse®100 (SM) and Dairy Lo TM (DL) on the physicochemical, microstructural, and sensory characteristics of low-fat Edam cheese (LFEC) made from buffalo's milk during a specific ripening period. LFEC treatments were prepared using different ratios (0.3%, 0.6%, and 0.9% w/w marked I, II and III respectively) for each PR, SM and DL. Cheese without fat replacer was prepared as the control (C). Cheese containing fat replacers had a higher significant moisture content than C. Proteolysis significantly increased in LFEC containing Fat replacers more than C. Firmness decreased gradually with increasing the concentration of the fat replacers. PRIII and SMIII had less firmness. The addition of SM and PR improved texture, flavour and acceptability of the LFEC on the 60 th day of ripening. DL treatments achieved the best total scores for sensory characteristics on the 90 th day of ripening. Fat replacers affected the microstructure of LFEC especially SM which imparts a desirable texture to cheese, compared to other treatments.

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“…The beverages can be classified into a few main groups: unfermented and fermented beverages, probiotic drinks, healthy soft drinks, alcoholic drinks, nutritional drinks, high-protein sports drinks, direct-consumption drinks and powdered drinks (Chavan et al, 2015). Fermented whey beverages that contain probiotics have received much attention in recent times due to the many health benefits that have been linked to their consumption (El-Aidie et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

El-Aidie

Hatem²,

Ewis

et al. 2020

Journal of Food and Dairy Sciences

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Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during cold storage. Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A) were decreased, compared to control treatment. The pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & C were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 10 6 cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments, during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×10 2 cfu/ml.The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .

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Nutraceutical Food Based on Cereal and Probiotic Fermented Milk

Cited by 11 publications

References 23 publications

Impacts of Adding Rye, Sorghum and Their Mixtures on the Quality of Untraditional Egyptian Kishk

Impacts of Adding Rye, Sorghum and Their Mixtures on the Quality of Untraditional Egyptian Kishk

Physicochemical, Microstructural and Sensory Impact of Fat Replacers on Low-Fat Edam Cheese Manufactured From Buffalo’s Milk

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

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