Egyptian Food Technology Research Institute

Al Jizah, Egypt

Egyptian Food Technology Research Institute

Al Jizah, Egypt
Time filter
Source Type

Aamer R.A.,Egyptian Food Technology Research Institute
Annals of Agricultural Sciences | Year: 2016

Two methods of extraction were used to choose the best procedure for preparing aqueous extract of doum fruit. The first method was by soaking the crushed doum fruit in water at a ratio of 1:5 (w/v) at ambient temperature (22 ± 2 °C) for 4, 8 and 12 h, while the second was by boiling the crushed doum fruit in water at a ratio of 1:5 (w/v) for 5, 10 and 15 min. The physic-chemical properties, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AA %) and phenolic, flavonoid and vitamin B compounds were determined by HPLC. The preferable extracts by the panellists were those prepared by soaking at ambient temperature (22 ± 2 °C) for 8 h and by boiling for 10 min. These two aqueous doum fruit extracts were used to prepare four products (drink syrup, jelly and concentrate). All the products were accepted by the panellists. The description of the overall acceptability by the panellists ranged between extremely acceptable and very much acceptable for all the products except the concentrate produced using the extract prepared by boiling in water for 10 min which was described as moderately acceptable. © 2016

Elsabee M.Z.,Cairo University | Abdou E.S.,Egyptian Food Technology Research Institute | Abdou E.S.,Salman bin Abdulaziz University
Materials Science and Engineering C | Year: 2013

Chitosan is a biodegradable biocompatible polymer derived from natural renewable resources with numerous applications in various fields, and one of which is the area of edible films and coatings. Chitosan has antibacterial and antifungal properties which qualify it for food protection, however, its weak mechanical properties, gas and water vapor permeability limit its uses. This review discusses the application of chitosan and its blends with other natural polymers such as starch and other ingredients for example essential oils, and clay in the field of edible films for food protection. The mechanical behavior and the gas and water vapor permeability of the films are also discussed. References dealing with the antimicrobial behavior of these films and their impact on food protection are explored. © 2013 Elsevier B.V.

Afify A.E.-M.M.R.,Cairo University | El-Beltagi H.S.,Cairo University | El-Salam S.M.A.,Egyptian Food Technology Research Institute | Omran A.A.,Egyptian Food Technology Research Institute
PLoS ONE | Year: 2011

The changes in phytate, phytase activity and in vitro bioavailability of iron and zinc during soaking and germination of three white sorghum varieties (Sorghum bicolor L. Moench), named Dorado, Shandweel-6, and Giza-15 were investigated. Sorghum varieties were soaked for 20 h and germinated for 72 h after soaking for 20 h to reduce phytate content and increase iron and zinc in vitro bioavailability. The results revealed that iron and zinc content was significantly reduced from 28.16 to 32.16% and 13.78 to 26.69% for soaking treatment and 38.43 to 39.18% and 21.80 to 31.27% for germination treatments, respectively. Phytate content was significantly reduced from 23.59 to 32.40% for soaking treatment and 24.92 to 35.27% for germination treatments, respectively. Phytase enzymes will be activated during drying in equal form in all varieties. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the varieties used. The in vitro bioavailability of iron and zinc were significantly improved as a result of soaking and germination treatments. © 2011 Afify et al.

Abd El-Salam B.A.,Egyptian Food Technology Research Institute
International Journal of Dairy Science | Year: 2015

The microstructure, texture and sensory properties of control (full fat) and experimental fresh Tallaga cheeses produced by replacing milk fat with Sunflower Oil (SO) and/or Whey Protein Concentrate (WPC) were investigated. Scanning electron micrographs displayed WPC cheese (total replacement of milk fat with whey protein cheese) with a compact and close network. Also, SO cheese (total replacement of milk fat with sunflower oil) showed a compact network with small uniform oil droplets embedded in the protein matrix, but full fat cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. Textural tests showed that the WPC cheese was harder, more cohesive, gummier and chewier than those of other experimental cheeses. The cheese with 50% sunflower oil and 25% whey protein concentrate was more acceptable than other experimental cheeses and showed a similar texture and structure to those of fresh full fat Tallaga cheese. © 2015 Academic Journals Inc.

Salama W.M.,Egyptian Food Technology Research Institute
International Journal of Dairy Science | Year: 2015

This study was planned to improve the functional properties of buffalo Mozzarella through incorporating Whey Protein Concentrate (WPC) in different forms either deneturated from cheese milk or addition in powder form in buffalo milk. Raw Buffalo milk was divided into 5 portions, the first portion was served as control without any treatments. Two portions were heated at temperatures of 75 and 85°C for 5 sec. Whey protein concentrate powder was added to rest two milk portions in ratio of 0.15 and 0.30%. Two controls of Mozzarella cheese were made from untreated cow and buffalo milk. All resultant cheeses were analysed for chemical, physical and sensory properties when fresh and after 2 and 4 weeks of storage period at 5±2°C. The cheese microstructure and texture analysis were also examined in fresh treatments. Addition of WPC into buffalo milk or higher heat treated milk lead to increase moisture of resultant cheese. The acidity value of raw buffalo Mozzarella (control) was the lowest compared to treatments either with added WPC into milk or of heat treated milk. Adding WPC into buffalo Mozzarella increased the meltability by up to double folds compared to buffalo control. The results indicated that, treatment fortified with WPC exhibited significantly lower hardness in resultant Mozzarella than that with higher heat treatment or raw milk. Also, adding 0.3% WPP in buffalo milk changed the structure of Mozzarella cheese to be more open and have more fibers. All cheeses were sensory acceptable but the best Mozzarella cheese of buffalo milk resulted by adding WPC in ratio 0.3% into buffalo milk. © 2015 Academic Journals Inc.

El-Sisi A.S.,Egyptian Food Technology Research Institute
International Journal of Dairy Science | Year: 2015

This study has aimed to investigate effect of replacement gelatin with chitosan at rate 0, 20, 40, 60, 80 and 100%. Significantly (p<0.05), the results show that total solids, fat, total protein, pH-values and specific gravity of mixes had not significant differences. Freezing point and ash content significantly increased with increasing of the replacement rate. On the contrary, replacement of gelatin with chitosan significantly decreased weight per gallon and melting resistance up to replacing ratio 60% then has increased. The overrun and viscosity of the ice-milk increased with the increasing of the replacement rate up to 60% then decreased, organoleptically, Ice-milk containing chitosan at rate 0, 20, 40 and 60% were rated acceptable by panelists and gained higher scores. It is recommended that chitosan can be used to replace up to 60% of gelatin to give ice milk of high quality and better nutritive value. © 2015 Academic Journals Inc.

El Anany A.M.,Egyptian Food Technology Research Institute
Journal of Food Science and Technology | Year: 2015

The purpose of this study was to explore the influences of roasting process on the nutritional composition and nutritive value, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds. Roasting process caused significant (P ≤ 0.05) decreases in moisture content, crude protein, crude fiber, ash and mineral contents, isoleucine, arginine, glutamic and total aromatic and sulfur amino acids, antinutritional factors (tannins and phytic acid) and flavonoids, while oil content increased. Subjecting guava seeds to 150 °C for 10, 15 and 20 min increased the total essential amino acids from 35.19 g/100 g protein in the raw sample to 36.96, 37.30 and 37.47 g/100 g protein in roasted samples, respectively. Protein efficiency ratio (PER) of guava seeds roasted at 150 °C for 10, 15 and 20 min were about 1.08, 1.14 and 1.18 times as high as that in unroasted seeds. Lysine was the first limiting amino acid, while leucine was the second limiting amino acid in raw and roasted guava seeds. Total phenolic contents was significantly (P ≤ 0.05) increased by roasting at 150 °C for 10 min. However, roasting at 150 °C for 15 and 20 min caused significant decrease in the phenolic content of guava seeds. Guava seeds subjected to roasting process showed higher DPPH radical scavenging and reducing power activities. © 2013, Association of Food Scientists & Technologists (India).

Shaker M.A.,Egyptian Food Technology Research Institute
International Food Research Journal | Year: 2015

The objectives of this work evaluate air-frying process as a new technique for frying process. The potato strips were fried in both air-frying machines (Tefal Actifry) at 180°C±5°C for 40 min and traditional frying process at 180°C for 40 min, 6 min/batch. After frying process, the moisture and oil uptake were determined. Changes in some physico-chemical properties of oil extracted from fried potato strips by the two frying processes were determined. Also, organoleptic evaluation of fried potato strips by using air and traditional-frying processes were evaluated by tasters. Results indicated that the moisture content and oil uptake in fried potato strips by air frying process were significantly lower than fried potato strips by traditional frying process. Changes in some physico-chemical properties (free fatty acids, peroxide value, polar, polymer and oxidized fatty acids contents) of oil extracted from fried potato were significantly higher in traditional frying than air-frying method. Organoleptic attributes of fried potato strips by air frying surpassed on fried potato strips for traditional-frying process. Generally, the air frying processes was more suitable for frying process and produce healthy fried foods than other traditional frying method.

El Sohaimy S.,Egyptian Food Technology Research Institute
World Applied Sciences Journal | Year: 2012

Functional foods and nutraceuticals provide an opportunity to improve the human health, reduce health care costs and support economic development in rural communities. The phrase Let food be the medicine and medicine be the food, coined by Hippocrates over 2500 years ago is receiving a lot of interest today as food scientists and consumers realize the many health benefits of certain foods. This review article focused on the definition and differences between functional food and nutraceuticals. The challenges and opportunities, motivating the development and regulations of functional foods and nutraceuticals were discussed. This article also focused on some examples of the functional foods and nutraceuticals and their health benefits, like probiotics and prebiotics, proteins and peptides, oils and fatty acids, carbohydrates and fibers, catchine and lycopin. © IDOSI Publications, 2012.

Abdou E.S.,Egyptian Food Technology Research Institute | Sorour M.A.,Egyptian Food Technology Research Institute
International Food Research Journal | Year: 2014

The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, the rheological properties of starch/carrageenan blends were also studied. The blends were prepared by different concentrations of starch and carrageenan. Three concentration of starch (0.75%, 1% and 1.25%) and two concentrations of carrageenan (0.5% and 0.75%) were used with adding 0.5% glycerol as plasticizer the results show that all samples behaves as non-Newtonian pseudoplastic fluid and obeys the power law relationship. The mechanical and water vapor permeability of the cast films increase with increasing carrageenan content. ©All Rights Reserved.

Loading Egyptian Food Technology Research Institute collaborators
Loading Egyptian Food Technology Research Institute collaborators