No abstract

Preparation and evaluation of acceptable gluten-free Fino bread (pearl millet, rice and corn flours) were targeted. Rheological properties of six blends were determined by Mixolab and Alveograph. Sensory evaluation of bread samples was done by ten mothers. The most acceptable samples were selected for chemical, antioxidant, texture, physical, microbial analysis and sensorial evaluation by 20 celiacs from Abu-Rish children's hospital. Pearl millet flour has high protein and fiber (12.11 and 2.92 %, respectively), low carbohydrate (77.88 %), high minerals content, high antioxidant activity (55.31 %), high phenols and flavonoids (474.29 mg Gallic/100 g and 80.43 mg Quercetin/100g, respectively) compared to corn or rice flours. High dough stability was in the M.R.RS blend (34 g millet, 34 g rice and 32 g rice starch). The highest P (resistance to extension), and the lowest L values (dough extensibility) were found in the M.R.C.RS blend (23 g millet, 23 g rice, 23 g corn and 31 g rice starch). Mothers preferred M.R.RS.E bread (M.R.RS+18g Egg), while their children preferred the same formula without egg (M.R.RS). The M.R.RS.E sample had the highest protein, fiber and mineral (Ca, Zn) contents. It was the largest specific volume (3.41 cmᶾ/g) and high freshness (404.89). This work achieved the goal by making acceptable gluten-free Fino bread using local materials with appropriate nutritional value for celiac patients.

For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling cream were identified and control measures were used for controlling those identified hazards. Dried milk powder was identified as high potential hazard raw materials contaminated with pathogenic bacteria e.g. S. aureus and Salmonella sp. Whipping step in preparing filling cream was identified as critical control point. For improving the safety of preparing filling cream system, different control measures including, thermal processing (pasteurization), addition of natural preservatives (lemongrass oil and herbs of cinnamon, clove and anise) and reduction of pH (fruit pulps of strawberry, apricots and apple) were established. Different applied control measures could be used for improving the safety of prepared filling cream where different investigated microbiological criteria were reduced to acceptable levels especially pathogenic bacteria. In addition, different HACCP principles as the critical control points, critical limits, monitoring, corrective measures, verifications and records were established. Implementing the HACCP system during preparing filling cream can effectively ensure safety of this product and other food products contained filling cram especially bakeries.

The effect of soaking, germination, ordinary and microwave cooking on oligosaccharides in some commonly legumes namely; faba bean, mung bean, cowpea and kidney bean were investigated. HPLC determination showed that raffinose family oligosaccharides (RFOs); (raffinose, stachyose and verbascose) constituted 47-61% of soluble carbohydrates in the studied legumes. Raw kidney bean contained the highest amount of oligosaccharides compared with other tested legume seeds. Soaking for 12 h in tap water (25ºC±2) led to losses in total RFOs by 21, 24, 23 and 25% in faba bean, mung bean, cowpea and kidney bean, respectively. The highest losses were found in raffinose (26%) and stachyose+verbascose (28%) in mung bean and cowpea, respectively. Germination of seeds indicated that there were significant reductions in the concentration of sucrose and RFOs. As the period of germination was elongated, the concentration of the oligosaccharides declined further. Ordinary and microwave cooking of raw and soaked seeds lowered RFOs content in all investigated legumes. Ordinary cooking of raw and soaked legumes caused losses of total RFOs amounted up to 15-39% and 17-42%, respectively. The reductions of total RFOs were 33-44% after microwave treatment of its initial content in soaked legume seeds. The combined effect of soaking and microwave cooking of seeds caused further removal of RFOs by 42-60% losses of its initial content in raw samples. It may be concluded that germination and microwave cooking of food legumes caused considerable losses of total oligosaccharides as well as reducing flatus-causing agent.

This study was performed to investigate the antifungal activity of lactic acid bacterial (LAB) strains. Seven bacterial strains were tested against four fungal isolates that were isolated from infected corn grains and identified as Aspergillus flavus, Aspergillus parasiticus, Aspergillus niger and Rhizopus nigricans. The fungal biomass inhibition method was used as a pre-screening test. The aflatoxin-producing Aspergilli were detected by the black-light method. Aspergillus parasiticus produced both B and G aflatoxins while Aspergillus flavus produced only B aflatoxins. Twelve LAB strains were screened for antifungal activity against two aflatoxin-producing Aspergilli. The tested LAB strains were Lactobacillus acidophilus ATCC 20552, Lactobacillus acidophilus NRRL-B-4495, Lactobacillus acidophilus LA3, Lactobacillus acidophilus, Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus rhamnosus, Bifidobacterium bifidium, Bifidobacterium longum 15708, Bifidobacterium lactis (Bb12), Streptococcus thermophiles, Streptococcus thermophiles ATCC-3. The antifungal activity was performed by three methods; in the Overlay method, the maximum inhibitions of A. flavus and A. parasiticus were obtained by S. thermophiles ATCC-3. While, in the well diffusion method, the maximum inhibitions of A. flavus were obtained by B. lactis (38.0 mm) and B. longum (37.0 mm) and in case of A. parasiticus, the maximum inhibition was obtained by B. lactis (35.0 mm). Whereas, in the agar dilution method; the maximum inhibitions of A. flavus were shown by B. lactis (70.3%), L. casei DSM 20011 (57.77 %) and S. thermophiles ATCC-3 (57.46 %), respectively and in case of A. parasiticus the maximum inhibitions were obtained by B. bifidum (84.59%), B. lactis (82.66%) and S. thermophiles ATCC-3 (68.69%). This inhibition may be due to the production of antifungal compounds like organic acids, hydrogen peroxide, diacetyl and proteinaceous substances. HPLC analysis indicated that lactic and acetic acids represented the main organic acids in the cell-free extract of lactic acid bacteria..