Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children

Spirulina (Athrospira platensis) is very rich in protein, amino acids, fatty acids, vitamins and minerals and its incorporation into foods will enrich their nutritional values. The objectives of this study were to incorporate spirulina into traditional Egyptian cookies as a source of natural bioactive molecules and to evaluate the effect of the amount of added spirulina on their sensory properties (texture, shred, color, odor and taste) and acceptability using a panel of 10 members. The results indicated that addition of spirulina to the cookies affected the texture, the mouth feel, the easiness with which breaking a cookie was made, the fragmentation and the appearance of the break line. The cookies that received no spirulina had smoother texture and moist-smooth mouth feel whereas those received spirulina had more sandy-course texture and heavy-chewy mouth feel. Increasing spirulina content from 5 to 15% made the cookies more firm and harder to break. Irregular large parts and continuous break lines were observed with the cookies that received no spirulina while more granules and smaller parts with irregular line were observed with all the cookies that received spirulina. The results showed that adding spirulina to cookies may help maintain their integrity and reduce breakage during packaging and distributions. The color of the cookies that received no spirulina was yellow to yellow-orange and that of the cookies that received 5 and 10% spirulina was yellow- green to green-yellow-green while that of the cookies received 15% spirulina was green-yellow-green to green-blue-green. All the baked cookies had a noticeable smell and the odor intensity ranged from faint to strong. Increasing the spirulina content from 5 to 15% (3-fold) increased the odor intensity by 19.6%. The nature of the smell of the cookies that received 0 and 5% spirulina was pleasant while that of the cookies that revived 10 and 15% spirulina was musty-seawater and fishy-seawater, respectively. The addition of spirulina affected both the taste and the degree of acceptance. The taste of the cookies that received no spirulina was sweet-delicious with a high degree of acceptance while the taste of the cookies that received spirulina varied from sweet-sour to bitter-fishy with lower degree of acceptance. Adding 5% spirulina did not affect the smell or the taste. However, addition of a flavoring agent to cookies having higher spirulina contents (10-15%) may be required to musk the smell and taste of spirulina. The results showed that addition of spirulina enhanced the nutritional value of the cookies by increasing the protein content of the cookies and enriching them with vitamins, mineral, omega fatty acids and amino acids, all of which have significant health benefits to school children. Therefore, a further work should be directed towards improving the smell and the taste of spirulina cookies.

Dietary supplemental effect of Nigella Sativa seed on productive and reproductive performance of chicks

Three hundred and sixty one-day old Inshas chicks were used to investigate the effect of crushed Nigella sativa seed [CNS] levels as feed additive for the 1 st five weeks of the growing period [0-20 weeks old] which fed a starter ration [19% CP and 2835 Kcal ME/Kg ration], through the period [0-8 weeks], a grower ration [15.21% CP and 2484 kcal ME / kg ratio through the period [8-20 weeksold] and the laying period [20-32 weeks old] which fed a laying ration [16% CP and 2705 / K Cal ME / Kg ration]. Live body weight [L.B.W.], live body weight gain [L.B.W.G.], feed intake [F.I.], feed conversion [F.C.], egg production, hatchability, fertility, egg quality, age at sexual maturity, blood serum cholesterol, total protein, T3, T4, semen concentration and dead/ a live sperm% were recorded. Performance results revealed that the heavier body weight, body weight gain, least feed intake, best feed conversion are achieved by chicks fed 2% supplemented dietary CNS compared to the control one, low and high level of CNS during the growing period. Laying performance results revealed that a significant increase [P

Shear bond strength of argon-laser polymerized composite resin versus the conventional curing method

Because of the dental profession's increased utilization of light-cured restorative materials, there has been a corresponding increase in research into the light sources used to initiate polymerization. The argon laser is one promising sources, as the wavelength of light emitted by the laser is optimal for the initiation of polymerization of composite resins. The use of argon laser [488 nm] has been suggested as a new alternative for polymerization of restorative materials. The aim of this study was to compare the shear bond strength values of one composite resin polymerized with two cuing methods: Conventional visible light curing unit [for 20 and 40 seconds] and argon-laser 488 nm [or 10 and 15 seconds curing times]. Sixty freshly extracted human molars were prepared to receive composite resin samples in four groups [15 samples each]. The teeth were centrally horizontally mounted in plastic molds with cold cure epoxy resin. Flat occlusal surfaces were prepared and smoothed. One-step self-etching dental adhesive [Xenol 11, one- step self - Etching Dental Adhesive, Dent-sply Detrey Gmbh, 78467 Kanstang, Germany] was applied to the dentine surface and cured. Composite resin [Spectrum universal composite, series 007782, Shade A2, Dentsply Detrey, Germany] was inserted into standardized Perspex mold and polymerized with a visible light curing unit and an argon laser. Samples were stored in deionized water at 37°C for 48 hours. The bonds were stressed using shear forces at a crosshead speed of 0.5 mm/min using Lloyd testing machine. The shear bond strength was calculated to the four groups and statistical analysis performed [One-way ANOVA and LSD test]

Results: there was significantly higher shear bond strength of composite cured with argon laser compared with the conventional curing method. There was no statistical significant difference between curing times of the same light source

Effect of peroxide bleaching gel preparations on light-cured glass-ionomer restorative materials: hardness and tensile strength 1

The purpose of this study was to evaluate the effect of peroxide bleaching gel preparation on the hardness and tensile strength of restorative glass ionomer materials. The results showed that there were significant reductions in hardness and tensile strength of the tested materials

Effect of peroxide bleaching gel preparations on light-cured glass-ionomer restorative materials: enamel bond strength and color change II

The purpose of this study was to evaluate the effect of bleaching gel preparations on the enamel bond strength and color change of light-cured glass ionomer restorative materials. The results showed that there were significant reduction in bond strength and color changes of all tested materials

Some maternal effects of lumbar epidural analgesia during labour in pre-eclamptic patients

The effects of continuous epidural analgesia for labor were studied in 20 women with preeclampsia among those who admitted to El-Shatby University Maternity Hospital. Maternal hemodynamic, renal functions, arterial blood gas findings together with fetal cardiotochography were investigated. Significant reduction of pulse rate and mean blood pressure occurred 2 hours after epidural with insignificant effects on both CFR, RPF and U/PK; however, there was significant increase in the three parameters after delivery. Maternal blood gas analysis showed significant increase in PaO2 and pH, late patterns occurred in three subjects returned to normal beat to beat variation with head up position and oxygen administration. Continuous epidural analgesia was recommended as a useful method for labor in patients with preeclampsia

effect of hydration and epidural analgesia on the P-50 in pre-eclamptic patients

Twenty subjects suffering from preeclampsia were included in this study and divided into two groups: 11 cases in GI [mild] and 9 cases in GII [severe] PET. P-50 in both groups was shifted to the left. After hydration only, insignificant changes in P-50 were observed; but after epidural analgesia, a significant shift to the right was observed, this may be attributed to the significant improvement of pH. Significant increase in venous oxygen tension and venous oxygen saturation in both groups which may result from decreased oxygen needs to the paralyzed part and vasodilatation with increase blood flow to affected organs. An elevation in PH enhanced 2,3 PDG phosphatase. This led to an increased synthesis of 2,3-DPG and increased level of 2,3- DPG which might be the cause of increased P-50 after epidural analgesia