use of nigella sativa oil as a natural preservative agent in processed cheese spread

Nigella sativa oil as a natural preservative agent was added at concentrations ratio of 0.1, 0.2 and 0.3% to processed cheese spread. Microbial count, chemical composition, and organoleptic properties of the processed cheese were investigated. The oil used had acid number of 29.5%, saponification value of 176.8% and iodine value of 129.5. Physical properties of the oil were 0.9251 specific gravity, refractive index of 1.472 at 25 degrees, and 0.55 polenske number. The fatty acid composition of the oil were 48.54% linoleic, 38.35% oleic, 13.2% palmitic, 3.25% stearic, 1.9% linolenic and 0.18% myristic acids. Nigella sativa oil had no effect on the chemical properties of processed spread. The treatment of processed cheese spread with sodium bisulfite or Nigella sativa oil at different concentrations led to reduce the microbial groups investigated, the reduction depended upon the concentration of preservative used and the resistance nature of the microbial groups

Effect of freeze drying process of different kinds of birds egg on sponge cakes properties

In the present study, the effect of freeze drying process of chickens, ducks and quail eggs on the prevalence of Salmonella, the chemical composition and the properties of sponge cakes that are made using these eggs were studied. The microbiological examination of different kinds of fresh or freeze-dried eggs showed that they were free from Salmonella presence. The chemical composition showed that, the fresh duck eggs contained less moisture content and more total lipids and crude proteins compared with chicken and quail eggs, while the quail eggs contained less fat content compared with chicken eggs. The chemical composition of different kinds of freeze-dried eggs was as the same as that of fresh eggs [on dry weight basis]. The cakes that were prepared of eggs of quail, duck [Baladi] and chicken [Leghorn] either fresh or freeze-dried had the highest specific volume. The cakes that were prepared of fresh eggs of duck [Baladi], chicken [Leghorn] and quail had the highest overall acceptability scores compared with the cakes manufactured from freeze-dried eggs

Utilization of whey protein concentrate for the manufacture of some foods

Whey protein concentrate was used at levels of 3, 5 and 7% for preparation of flavored whey jelly, chocolate whey jelly, flavored whey custard and chocolate whey custard. Jelly and custard products were evaluated chemically and organoleptically. The results showed that with increasing whey protein concentrate, total solids, protein, fat and energy value markedly increased and both lactose and ash slightly increased. By increasing the percentage of whey protein concentrate, some essential amino acids increased and others decreased moderately. Leucine was the limiting amino acid, the control, 3% and 7% samples and in the control custard sample, while histidine was the limiting amino acid for jelly [5%] and custard 3, 5 and 7%. The addition of whey protein concentrate improved the nutritional value of jelly and custard products as indicated by a decrease of most gram daily requirements. Values were related to the limiting essential amino acids, the consumption of which met the daily requirements of man for limiting amino acid, and also for all other essential amino acids