Production of protein-fortified biscuits with defatted tomato seed meal

This investigation was carried out in order to produce high protein biscuits of well-balanced, highly nutritive and acceptable foods for young children. In this study, tomato seeds are used as a new source of dietary protein, which is actually considered be as waste products. Tomato seeds meal were added in three gradual levels to be incorporated in the wheat flour dough. Dough characteristics were studied using Farinograph and Extensograph. Biscuits were prepared with supplementation of 5, 10, 15% tomato seeds meal. All samples of biscuits were examined for organoleptic evaluation. Rat feeding trials have shown a good Net Protein Utilization [NPU] was 72.76, Digestibility Coefficient [DC] was 92.62 and Biological Value [BV] was 78.55 percentages gained. As a fact, the obtained results showed that 15% tomato seed meal, the greater addition, gave biscuit having the highest content of protein

Serum and follicular insulin growth factor [I G F -I] and insulin growth factor binding protein - I [I G F B P -I] In polycstic ovary syndrome

The present study comprised a total of 75 young women [45 polycystic ovary syndrome [PCOS] patients and 30 age and weight matched controls]. On the basis of their body mass index [BMI], the patients and controls were further subdivided into obese [BMI 27 kg/m2] and lean [BMI 25 kg/m2] groups. All participants in the study were subjected to medical as well as reproductive history. A clinical and gynecological examination including pelvic ultrasonography was done. BMI and WHR were also calculated. Hirsutism was examined and graded. Fasting plasma glucose, serum LH, FSH, testosterone, SHBG, insulin, IGF-1 and IGFBP-1 were measured. Fasting glucose/insulin ratio as an indicator of insulin resistance and free androgen index [FAI] as index of hyperandrogenemia were calculated. Moreover, follicular fluid samples were collected from 15 PCOS and 5 control subjects for the assessment of their IGF-1 and IGFBP-1 levels

Role of gamma irradiation for self-life extension and improvement the hygienic quality of fresh fish

This work aimed to study the role of gamma irradiation [1.5 and 3 kGy] in improving hygienic quality of fresh Bolti fish [Tilapia nilotica] stored at refrigerator temperature [3C] in prolonging the shelf-life extension and eliminating the pathogenic microorganisms. The results revealed that an irradiation dose of 3.0 kGy was most effective, not only for reducing the total contaminated bacteria, fungi and yeasts but also for a complete elimination of pathogenic Staph. aureus and E. coli; while Strep. faecalis showed some resistance during 30 days of storage without undesirable changes in their organoleptic properties compared with the control samples without any additives. Exposure doses of 1.5 and 3.0 kGy appeared to be most effective in reducing the viable counts of proteinase producing bacteria after 12 days of cold storage by 98.8% and 99.9% respectively, while a complete sterilization occurred at 3.0 kGy

Microbial changes in strawberries treated with gamma irradiation to improve their quality

The possibility to extend the fresh shelf-life of strawberries by gamma radiation in two different packaging materials was studied. The changes that took place in microbial population as a result of irradiation and cold storage of strawberries was also investigated. The weight loss was much more lower in the packages wrapped with non- perforated polyvinyl chloride [PVC] film in comparison with those covered with perforated polyethylene film which commonly used in exportation. Application of gamma irradiation almost inactivated Gram-negative bacteria, Pseudomonas and Enterobacteriaceae that caused a great reduction in total bacteria count, moulds and yeasts. The shelf-life of non-irradiated strawberries was only 10 days at 4C. Irradiation doses of 1 and 2 kGy extended the cold shelf-life of strawberries to 18 and 21 days, respectively, without any objectionable changes in its flavor and texture. Irradiation dose of 4 kGy delayed the onset of the mould growth on the surface of strawberries up to 30 days, however tissue softening of strawberries was observed

Growth inhibition of some food-borne mould by garlic and cumin essential oils

The effect of essential oils of garlic and cumin on the growth of two common mycotoxigenic fungi; namely, Aspergillus flavus and Aspergillus ochraceus and two storage fungi; namely, Aspergillus niger and Penicillium chrysogenum was studied using Czapek yeast extract growth medium. Garlic essential oil at 15 uL/100 ml was very effective and prevent growth of all test fungi. Cumin oil at concentrations used up to 20 uL/100 ml had little activity against the test fungi

Comparative antibacterial effects of garlic and cumin essential oils

The inhibitory effect of garlic and cumin essential oils on some pathogenic bacteria namely, B. cereus, Staph. aureus, E. coli and Ps. aeruginosa, was investigated. Different concentrations of each oil [0-160 mul/100 ml] were added to the growth medium, then incubated at 37C/48 hr. The extent of bacterial growth was determined at different intervals by measuring the optical density of the bacterial cultures broth at 580 nm. The obtained results revealed that, garlic oil was more active against the tested bacteria compared with cumin oil. Also, B. cereus was the most sensitive one to both oils followed by Staph. Aureus. Complete inhibition was attained with oils concentration 50 mul/100 ml broth. The growth of E. Coli and Ps. aeruginosa were reduced by adding either garlic or cumin oil; the effect was proportional with the concentration of used oil. Complete inhibition was not attained with the use of 120 and 160 mul/100 ml of garlic and cumin oils, respectively, therefore, more concentration of these oils are needed for complete inhibition of E. Coli and Ps. aeruginosa