Date Supplement and Iron Salts Plus Physical Activity on Efficiency of Iron Absorption

The aim of this study was to investigate the effect of date supplement and iron plus physical activity on anemic femalestudents. This study includes 40 anemic female students, from the new valley university; they were divided into four equalgroups ten in each group; 1st group ingested “date” plus exercise, 2nd group ingested date without exercise, 3rd groupsupplemented with iron salts with exercise, 4th group supplemented with iron salts without exercise, pre/post-test VO2max,pulse rate, Hb, iron, ferritin and O2 were determined. 5 ml venous blood was drawn from all participants for the pre/postvariables. Dose of date sheet was (10 gm) twice daily, and dose of iron salts was one capsule (5mg) daily. Results: Resultsindicated that date supplement, and iron together with exercise affect positively the anemic female students. Conclusion:black dates and iron with or without hulls, are effective, safe and cheap supplements for improving hemoglobin andrestoring iron stores to correct iron deficiency.

Pan bread quality as affected by supplementation of brewing by-products

Different solid by-products obtained from El-Ahram Company for Beverages [rootlets, dried husk, malt husk and malt culms] were used as a source of fiber, total dietary fiber, protein and mineral contents for fortification of pan bread after passing the detection analysis for aflatoxins compounds [B1, B2, G1 and G2]. Levels of 5, 10 and 20% of by-products were used. The effect of this supplementation on the rheological properties of the resulting dough was investigated using the farinograph and extensograph as objective methods for quality assessment of the final product. Physical properties, chemical and mineral composition, amino acid analysis and sensory evaluation were studied for produced pan bread. Farinograph results indicated that, water absorption, dough development, arrival time, dough weakening and mixing tolerance increased while, dough stability decreased as a result of by-product flour addition differented levels. It was found that, there was reduction in dough energy and dough resistance to extension values by 6.78-49.15% and 3.21-26.92% respectively from control. While, dough extensibility values increased due to fortification with different levels except 10 and 20% rootlets flour addition, which caused reduction by 4.44-5.93% over the control. Chemical analysis of pan bread showed high protein, ash contents in samples containing rootlets flour, while, high contents of fat, fibers and total dietary fibers were found at all levels of addition. The level of all mineral elements in fortified pan bread samples increased and the highest percent occurred in samples containing rootlets flour. Total amino acids content increased as the levels of fortification increased, except for the malt culms flour at 5 and 10% levels. Also, total essential amino acids content was increased as the level of fortification increased except samples fortified with dried husk, malt husk and malt culms flours at 5% level. Samples of pan bread containing 20% rootlets flour were the highest in essential amino acids content. Sensory evaluation results showed that, rootlet flour at all levels [5, 10 and 20%] was the best fortification for the manufacture of pan bread with no significant differences in all evaluated sensory properties

Fortification of horchata drink prepared from chufa tubers [cyperus esculentus L.] with natural fruit juices

Different preparations of Chufa drink [Horchata as known in Spain and other African and Europian Countries] contained 9 formulas of citric acid and sodium carboxy methyl cellulose [sod. CMC] as a stabilizer and emulsifier agents, respectively to improve the quality of drink at refrigeration temperature. Results of the priminary experiments showed that chufa drink with 1% each of citric acid and sod. CMC had higher quality at refrigeration temperature for 24 hr, 72 hr and one week than the other preparations. Fresh juices of guava, apple and strawberry were used to replace 10,25 and 50% of chufa drink [Horchata]. The effect of fortification of chufa drink with these juices on the nutritional quality and sensory evaluation was studied. Chufa drink [Horchata] contained the highest levels of TSS%, pH and acidity as well as lowest levels of brix / acidity ratio, total solids%, reducing sugars, protein, ash and vitamin C compared with that of fresh juices used in fortification. Results showed that fortified drink samples had higher levels of TSS%, pH, acidity, moisture, non-reducing sugars, protein and ash while, it had lower levels of brix/acidity ratio, total solids%, total sugars, non-reducing sugars and vitamin C at all replacement levels than the control. Data also indicated that the major minerals of chufa drink and other fortified fresh juices were phosphorus and potassium. Chufa drink fortified with strawberry juice had higher contents of phosphorus, potassium, sodium, calcium and manganese at all levels than the contol and other samples. Data of Hunter instrument indicated that at level 50% apple juice, fortified chufa drink was the highest in L, a, b, saturation values and the rate of colour change [delta E] while, the highest hue value was found in chufa drink fortified with 50% guava juice. Results of sensory evaluation showed that fortified drink with guava juice at levels 25 and 50% had the highest scores. Highest values or appearance, taste, flavour, texture and overall acceptability were noticed at levels 50% of guava juice while, drink sample fortified with 50% apple juice had higher colour value compared with other samples

Effect of frozen storage on the content of biogenic amines of the main edible parts of chicken

Chickens' meat, liver and gizzard were frozen at -20C for six months. Biogenic amines histamine, tyramine, tryptamine, cadaverine, putrescine and beta-phenylethylamine as well as trimethylamine, total volatile nitrogen, thiobarbituric acid and ammonia were determined in the fresh state and after three and six months during freezing. Biogenic amines were determined by HPLC as dansylamines. Histamine content was lower than the allowable levels [20 mg/100 g] after six months. Data indicated that tyramine, putrescine and histamine could be the most useful indicators for the frozen storage period in chickens' meat, however, cadaverine is the best one in liver. Tryptamine recorded a marked increase after six months in all tested samples

Tannin fiber and ash content of marketable tea samples packaged in Egyptian factories

A survey was performed to analyze the tannein, ash and fiber content of 26 marketable tea samples. The data proved the presence of 4 categories of the tested tea samples with respect to tannein, i.e. 11 to 13%, 14 to 15%, 16 to 17% and from 18 to 19%. The fiber content of the investigated samples showed an average of 9.82-11.5% [DM] for one group and from 11.9-13.98% for the other group. Similar findings were noticed for the ash content; two groups of an average of 5.65% and 7.62%, respectively. Analysis of variance indicated the presence of a significant difference among the tested tea samples

Caffeine, colour and water soluble extract of commercial tea samples packaged in Egyptian factories

26 tea samples that packaged in Egyptian factories were collected from Giza and Cairo governorates. A comparative analysis was determined for caffeine, color and water soluble extract. The comments of Food and Drug Administration [FDA] and National Food Consumption Survey [NFCS] were specially considered for comparing the caffeine content of the tested tea samples. The Egyptian standard for tea [559/1991] was also used for assuring the response analyses of the samples. However, the investigated tea samples could be ordered in 3 main groups. Group A from which the normal consumer could easily have 5 cups/day, while the heaviest one reached 11 cups/day. In case of groups [B] and [C] the corresponding values are 4 and 9 cups/day for the former group and from 3 to 7 cups/day for the latter one