Influence of different means of washing and processing on removing of actellic residue from spinach and eggplant and its in-vivo action on mice hepatic biochemical targets

This study was carried out to investigate the effect of different washing solutions on the removal of Actellic residue from fresh and processed vegetables, namely; spinach and eggplant. Also to identify the effect of Actellic residue on the health status of mice when fed these contaminated vegetables. The amount of insecticide residue detected using GLC indicated that tap water, sodium hydroxide solution and - potassium permanganate solution gave high percent removal. However, processing did not remove more than 45% except for grilling of eggplant which removed 88.17%. Meanwhile, changes in some hepatic biological parameters were well recognized in the groups of mice fed contaminated- unwashed either processed or unprocessed vegetables

Sensory and physical properties of crackers and cookies prepared using oat flour

Oat flour was used as a substitution with wheat flour in producing some bakery products, namely crackers and cookies. The sensory evaluation of the products revealed that at lower concentration of oat flour [10%, 20%] in both of the crackers and cookies, flavor, texture and color scores were increased. Forces in gm that required penetration and bulk density value [gm/cm[3]] of the bakery products showed a gradual decline as the ratio of oat flour added was increased. Crude protein, ash and crude fiber increased significantly when increasing the oat flour ratio substituted with wheat flour in crackers and cookies. Amino acid patterns of the cracker and cookies containing 40% oat flour, changed remarkably compared with the control ones, lysine as well as most of the amino acid contents increased significantly, while threonine and histidine contents showed a slight decrease at 40% oat flour compared with the control crackers and cookies

Utilization of [saurida undosquamis] fish in some food products

The defatted fish flour [dff] of the macaroni fish [Saurida undosquamis] was used as a substitute with wheat flour in the cracker and in fish balls which was prepared using different formulas. Increasing the ratio of dff added to crackers caused a significant increase in .texture and flavor scores. Fish ball containing the highest ratio of dff [400 gm/640 gm of basic formula] was the most preferable one. Crude protein and mineral content were the highest for the cracksr containing 30% dff ccaipared with the control one. However the fat content was affected slightly and carbohydrate content decreased as a result of adding dff to the cracker product. Fish ball containing the high ratio of dff had the highest crude protau and lowest carbohydrate content compared with that of the fish ball containing potato flour or rice flour