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The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO 2 /90% N 2 (G1), 15% CO 2 /85% N 2 (G2), 25% CO 2 /75% N 2 (G3), 100% CO 2 (G4), and 100% N 2 (G5)]. Control samples were packaged in air (CA) and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological data showed that G4, followed by G5, were the most effective groups inhibiting the growth of total aerobic mesophilic and psychrotrophic bacteria, and yeasts and molds until the end of storage. Sensory evaluation was significantly affected by MAP and storage period, at 45 d CA cheese samples were judged as unacceptable. The best sensory properties were obtained in G5, G4, and G3 treatments, and recorded a relatively higher sensory evaluation scores. The best shelf-life extension was obtained in G5, G4, and G3 treatments.

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The main objective of this work was to study the effect of some operating parameters on quality of corn flakes supported by some additives. Extruded snacks were prepared using different blends (A, B and C) of grits corn, flakes defatted soy bean and flakes oats [A (50:30:20), B (40:35:25) and C (30:40:30)] respectively, with different moisture contents depend on wet basis (12, 17, 22, 27 and 32 %) and two extruder die diameters (0.6 and 1.0 cm). The chemical compositions of the three blends were determined. It was found that blend C had the higher protein, fibers, fat, moisture content and ash. The results showed that the changing of die diameter and moisture content affected the physical properties of extrudates (expansion ratio, bulk density, hardness, water absorption capacity, water activity, color) for all different blends (A, B and C). Sensory evaluation was subjected (odor, texture, taste, color and overall acceptability), the overall acceptability was 9 for blend (C) with moisture content 22%.

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