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Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom

100%

Eissa H. A., Hussein A. S., Mostafa B. E.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4

487-496

Raw and germinated chick peas and kidney peas flours and mushroom flours as a partial substitute for wheat flour in Egyptian balady bread and biscuit production were evaluated. The rheological properties of flour dough and baking quality properties (physical, chemical, protein content, colour and sensory characteristics) of wheat flour, raw and germinated chick peas and kidney pea’s flours or mushroom flours were examined in balady bread and biscuit. Wheat flour was partially replaced by raw and germinated chick peas and kidney pea’s flours and mushroom flours in ratios of 5, 10, and 15%. Water absorption, dough development time (DDT) and dough weakening increased but mixing tolerance index (MTI) and dough stability decreased in the case of raw and germinated legumes flours, whereas the extent of decrease was relatively marginal in the case of mushroom flours at the level of 5 and 10%. Greater effects were observed on the mixing tolerance index values (MTI) in biscuit. It increased in the case of germinated legumes flour and mushroom flour, whereas the extent of decrease was relatively marginal in the case of raw legumes flour with increasing the level from 5% to15%. Baking properties, colour and sensory evaluation tests showed that 15% of wheat flour could be replaced with germinated legumes and mushroom flours and still providing good quality of Egyptian balady bread and biscuits. MTI as an indicator for staling test revealed that wheat bread was better than wheat-germinated legumes and mushroom flours bread regarding freshness.

Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice

100%

Eissa H. A., Abd-Elfattah S. M., Abu-Seif F. A.

Polish Journal of Food and Nutrition Sciences

2008

tom 58

nr 4

Five essential oils (EO) extracted from lemon grass (Cymbopogon citratus), basil (Ocimum basilicum), rosemary (Rosmariinus officinalis), sage (Salvia officinalis), and clove (Eugenia aromatica), were investigated for their inhibitory effect against polyphenoloxidase (PPO) enzymatic browning, microbial activity, as well as effect on food spoilage and mycotoxin producing fungi, Aspergillus flavus and Aspergillus dchraceus. The TLC technique was used to determine the inhibitory effect of each EO on the radial growth of the fungus, and a dose response of the EO was recorded. Results showed that the EO from lemon grass, clove and rosemary were the most effective and prevented the growth and mycotoxin formation of the two fungi on apple juice when applied at doses of 0.05, 0.2 and 0.3%, respectively. Moderate activity was observed for the EO from basil dose between 0.2% and 0.3%, while the EO from sage was less inhibitory. These effects against food spoilage and mycotoxin producing fungi indicated each essential oil to be a potential food preservative. Also, the results showed that apple juices treated with essential oil (EO) extract from lemon grass, clove and rosemary had a positive effect towards the inhibition of PPO activity and reducing browning as compared to untreated, basil and sage treated juices, at room temperature (25°C) and at refrigerator (4°C), then increased shelf life of apple juice up to 4 weeks. The lowest microbial count for 4 weeks of storage period at 4°C was observed during the pretreatment of apple juice with lemon grass, clove and rosemary extracts. Therefore lemon grass, clove and rosemary extracts used in the study proved to be efficient extractives against food spoilage and mycotoxin producing fungi and in reducing both the enzymatic browning (PPO) and microbial counts during the preservation of apple juice by refrigeration at 4°C, indicating the potential applicability of each essential oil as a food preservative.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Eissa H. A.

1 Abd-Elfattah S. M.

1 Abu-Seif F. A.

1 Hussein A. S.

1 Mostafa B. E.

1 2008

1 2007

Wyniki wyszukiwania

Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom

Anti-microbial, anti-browning and anti-mycotoxigenic activities of some essential oil extracts in apple juice