Category Archives: Food technology

Studies on Antioxidants and Antibacterial Activity of Anthocyanin Extract from the Red Cabbage) Brassica oleracea var. capitata)

Khalid Hassak Abdulhasan*(1)

(1). Department of food Science, Faculty of Agriculture, University of Basra. Iraq.

(*Corresponding author: Dr. Khalid Hassak Abdulhasan. E-Mail: hasakkhalid@gmail.com).

Received: 11/03/2019                                Accepted: 26/05/2019

Abstract

The study included the extraction anthocyanin pigment from the red cabbage using 70% ethyl alcohol, which is 1% hydrochloric acid. The research was conducted at Department of Food Science, College of Agriculture, University of Basra, Iraq. The active compounds were detected in these extracts i.e., phenolic, flavonoids, glycosides and carbohydrates, which all gave a positive result while negative results were given to alkaloids and saponins .The dye was characterized by the infrared spectrum (FTIR), which showed the most important peeks and bands of active functional groups and measured Antioxidant Activity for linoleic acid oxidation , also evaluated the Activity of Chelating ferrous Ion, Scavenging of hydrogen peroxide and scavenge the radical of the active oxygen in different concentrations ranged(5-25)mg\ml, and were compared with some standard compound , which gave the antioxidant activity reached 86.9% , 88.22% , 86.46% and 84.31% respectively at concentration 25mg\ml. The microbiological tests were estimated for different concentrations of pigment extracts and different isolates from the pathogenic bacteria Escherichia coli and Staphylococcus aereus .The highest inhibitory zones effect was 21 and 15 mm in dimeter respectively at concentration.100 ml/ml.

Key Words: red cabbage, anthocyanin pigment, Antioxidant activity, Microbiological tests.

Full Paper in Arabic: PDF

Glycemic Index Determination of Some Traditional Yemeni Bread Types

Adnan Abdo Mohammed Al-kubati(1) Abdulmageed Bagash Abdullah*(1) and Abduljalil Ghaleb(2)

(1). Dept. Food Sci. & Tech., Faculty of Agric. Sana’a University. Yemen.

(2). Dept. Medical Nutrition Therapy, Faculty of Medical science. Al-Razy University. Yemen.

(*Corresponding author: Dr. Abdulmageed Bagash Abdullah. E-Mail: mageed867@gmail.com).

Received: 19/02/2019                                Accepted: 11/05/2019

Abstract

The present study aimed to estimate the Glycemic Index (GI) of some conventional Yemeni bread. 6 (3 males, 3 females) volunteers, whose ages ranged between 23-24 years, and the Body Mass Index (BMI) was 19-21 kg/m2. Each volunteer was subjected at the beginning of the measurement to the Glucose Tolerance Test (GTT), after that taking 50g of the carbohydrates of the tested foods after fasting for 12 hours. Samples of blood were taken by finger-prick capillary and blood glucose response was estimated after zero time 15, 30, 45, 60, 75, 90, and 120 min. The results of calculating GI showed the existence of significant differences between the five types of bread, namely bread (Khass) from white wheat flour, loaves (Rooty) from white wheat flour, bread (Malog) from total grain wheat flour, bread (khops) from whole wheat flour, and loaves  (kodam) from total grain wheat flour with the successive values of 87, 59.2 , 50.5, 50.8, and 66.4 by using glucose as a standard food. It can be concluded that the bread made from total grain flour, whether Malog or Tannor bread, had a low glycemic index, and therefore could be used for the nutrition of type 2 diabetes.

Keyword: Glycemic index (GI), Bread, Diabetes.

Full Paper in Arabic: PDF

Detection of Microbial and Heavy Metals Contamination in Cooked Poultry Meat and Displayed in Local Markets in Basrah Governorate, Iraq

Ghaidda Ali Makka*(1)

(1). Department of Animal Production, Faculty of Agriculture, University of Basra. Iraq.

(*Corresponding author: Dr. Ghaidda Ali Makka. E-Mail: iraq7100@yahoo.com).

Received: 30/12/2018                                Accepted: 01/06/2019

Abstract

The study aimed to study the chemical properties which included (pH, peroxide, percentage of free fatty acids), microbial contamination which included the total bacteria, total colon bacteria, Staphylococcus aureus, and Psychrophile, and heavy metal elements contamination which included zinc, lead, cadmium and copper). The samples were taken from the restaurants during summer, where they were placed in poly Ethelene sterilized sac, and closed firmly. The study was executed at the microbiology and biochemistry labs, Animal Production Department, Faculty of Engineering and Agricultural Sciences, Basrah University, Iraq. The results showed that the lowest values of peroxide number and percentage of free fatty acids were 0.63 ml eq/kg, and 0.18% respectively in AlGamhourya area. The total bacteria number and Staphylococcus aureus increased significantly in Algeria area (160 × 410 and 287 × 410) cuf, respectively compared to the other studied areas. The highest percentage of heavy metal elements in Algeria area with zinc and copper, which reached (92.69 and 4.22) respectively compared to the other studied areas, which was higher than the limit.

Key words: Microbial contamination, Poultry meat, Heavy metal elements.

Full Paper in Arabic: PDF

Extraction and Identification of Carnosine from Goose Breast Meat Using Different Techniques

Lena Samir Mohammed*(1) Aum-El-Bashar Hamid AL-Mousawi(1) and Rawdha Mahmoud Ali(1) 

(1). Food Science Department, Faculty of Agriculture, University of  Basrah, Basrah, Iraq.

(*Corresponding author: Lena Samir Mohammed. E-Mail: linasamer234@gmail.com).

Received: 21/03/2019                                Accepted: 30/05/2019

Abstract

Carnosine was extracted from goose breast meat by using separation, Carnosine were identificated in several ways including spectroscopy identification using UV-visible and Fourier Transform  infrared spectrophotometer technology and High Performance Liquid Chromatography (HPLC), spectral diagnostics using Ultraviolet-visible (UV) carnosines single peak showed at 215 nm wavelength, ,and at diagnosis High Performance Liquid Chromatography (HPLC) retention time stood for goose breast alcohol carnosines 2.675 and author carnosines separated from 2.651minutes water carnosines, So the infrared spectrophotometer technology They are many peaks have been shown to represent the effective groups of the compound, after undetecting the detection of toxicity assay of carnosines prepared on human blood serum and there have been no changes in its shape and appearance.

Key words: Goose breast meat, Carnosines, SIUV-visible, HPLC, FTIR.

Full Paper in Arabic: PDF

Preparation of Formulations of Weaning Food from Black and Brown Rice and Study its Different Properties

Nagham Abdul Razzaq Mshemesh*(1) Waafa Hasson(1) Khamees Habeeb Mutlag(1) Rasha  Mussa(1) and Ahamed Hussien(1)

(1). Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, Iraq.

(*Corresponding author: Dr. Nagham Abdul Razzaq Mshemesh. E-Mail: raghad1974@yahoo.com).

Received: 13/11/2017                              Accepted: 09/02/2018

Abstract

This study has been performed in Agriculture Research Directorated Labs, Ministry of Science and Technology/Iraq, aimed to use different formulations of weaning food contained different concentrations of black rice flour, brown rice, peas and oat chips. Some physical treatments like cleaning, peeling and milling to rice and and germination, chard, peeling, drying and milling to peas were used to make these four  formulations, which were chosed depended on chemical analysis (moisture, protein, ash, fiber, carbohydrate, fat and energy) in addition the estimation of some minerals (Ca, Fe and Zn) comparing with recommendation of FAO weaning food and functional properties; like bulk density (BD), foam capacity (FC) and swelling power (SP). Sensory evaluation was also conducted. Results showed that the treatment  F4 (25% black rice, 40% peas, 20% oat  and 15% dry milk) was the best formula comparing with the other formulations, which recorded high protein (19.50%), oil (7.50%), fiber (3.33%), ash (2.0%), carbohydrate (63.67%) and energy 400.18 kcal. The minerals estimations percentages of Fe, Zn of the treatment F4 were 7.43 mg/100g  and 8.21mg/100g repectively. These results was within FAO recommendations for weaning food.  Regarding the functional properties of the formula F3 (50% bron rice, 25% peas, 10% oat and 15% dry milk) was sperior in bulk density (0.63g/cm3), while formula F4 was superior in foam capacity which recorded 33.53%, while F2 (30% blak rice, 30% peas, 30% oat and 10% dry milk) recorded the highest value in swelling power (1.84%). In terms of sensory evaluation, which was conducted by 10 evaluators, the formula F1 (30% brown rice, 30% peas, 30% oat and dry milk) obtained the highest degree of color rating, its value was 9 degrees. The formula F2 got the lowest grade of color, it reached 4 degrees (brown color), but for taste description all the formulas were low in sweetness, and the formula F4 got the highest degree of taste amounted to 7 degrees, while texture and solubility F3 got the highest degree which reached 8 degrees. Solubility was good for all formulas. F1 formula in general was acceptable.

Key words: Weaning food, Legumes, Black rice, Brown rice, Oat.

Full paper in Arabic: PDF

Study the Effect of Adding Different Concentrations of Fennel (Foeniculum vulgare) on the Physiochemical and Quality Properties of Sponge Cake During Different Storage Periods

Batool Alansari*(1)

(1). Department of Food Science, Agriculture college, University of Basrah, Basra, Iraq.

(*Corresponding author: Dr. Batool Alansari. E-Mail: Batool.Mahmod6@gmil.com).

Received: 14/11/2017                              Accepted: 08/02/2018

Abstract

The current research was carried out between May and June to study the effect of adding different concentrations of fennel (Foeniculum vulgare), 0.5, 1.0 and 1.5% on the physiochemical and quality characteristics of the sponge cake stored for (0, 5, 10 and 15) days. The results of the chemical composition of the flour used in the sponge cake mix showed that the percentages of protein and fat were 10.3 and 0.8% respectively, while the ash and carbohydrate levels were 0.65 and 76.75% respectively, the moisture percentage was 11.5%. The results of the sensory evaluation showed that the cake treated with 1% of fennel powder had good colour, texture and appearance in comparison with the other treatments, while the cake treated with 1.5% of fennel showed better flavour among other treatments. The results of the physical tests showed an increase in the weight and size of the sponge cake with the increase of fennel powder, while the specific size decreased compared to the standard sponge cake. The values of peroxide and the acidity of the sponge cake stored at room temperature for 15 days were decreased with the increase of the percentage of fennel powder in comparison with the standard sponge cake. The addition of fennel to cake mix effected positively on the final product.

Key words: peroxide number, sponge cake, sensory properties, storage ability.

Full paper in Arabic: PDF

The Chemical, Microbial and Sensory Characteristics of Refrigerated Chicken Breast Meat Treated with Sodium Lactate and Tri Sodium Citrate

Chaea Othman(1) and Zaid Khidhir*(2)

(1). General Directorate of Veterinary and Animal Wealth, Sulaimani, Ministry of Agriculture. Krg. Iraq.

(2). Animal Sciences Department, Faculty of Agricultural Sciences, University of Sulaimani. Krg.Iraq.

(*Corresponding author: Dr. Zaid Khidhir. E-Mail: zaid.khzir@univsul.edu.iq).

Received: 27/05/2017                                 Accepted: 19/09/2017

Abstract

The current study aimed to use two types of organic acids, sodium lactate and tri sodium citrate, for the purpose of prolonging the storage life of the fresh chicken breast meat. Chicken samples were treated with different concentrations of these acids by spraying and immersing. The samples T1 and T3 were treated using sodium lactate 2% (dipping and spraying) respectively, while T4 and T5 treatments using sodium lactate 4% (immersing and spraying) respectively, T6 and T7 treatments using tri sodium citrate 1% (dipping and spraying) respectively, and T8 and T9 treatments using tri sodium citrate 2.5% (dipping and spraying) respectively. Each meat sample was treated with those organic acids for 10 minutes, then the samples were kept refrigerated at 4 ° C for different storage periods (0, 1, 3, 5, and 7) days. During storage time, chemical, microbial and sensory tests were conducted. On the seventh day of storage, treatment T1 recorded the highest PH value, while T6 and T9 gave the lowest PH values. During the same period, T9 and T7 recorded the lowest count of total bacteria, while T1 achieved the highest number of total bacteria. For psychrotroPHic, T4 performed less well than T1, T6, T8 and T9, which recorded the highest count of bacteria. In terms of sensory evaluation, there were non-significant differences between the studied traits except in color. The study concluded that sodium lactate and tri sodium citrate can be used to treat chicken breast meat to prolong its storage time in the fridge.

Key words: Sodium lactate, Tri sodium citrate, Chicken breast meat, Storage period.

Full paper in English: PDF

Utilization Chicken Gizzard Lining Immobilized Pepsin for Soft White Cheese Manufacture

Mohammed Zyarah Eskander*(1)

(1). Department of Food Science, Faculty of Agriculture, Basra University, Basra, Iraq.

(*Corresponding author: Dr. Mohammed Eskander. E-Mail: mohamed_alklom@yahoo.com).

Received: 19/08/2017                                 Accepted: 03/10/2017

Abstract

The study included the extraction of pepsin EC: 3.4.23.1 chicken gizzard lining type Broiler, using extraction solution (4% boric acid, 0.5% sodium benzoate and pH 5.6) at a rate of 4:100 (w/v). Enzyme was precipitated with ammonium sulphate at 20-60% saturation. The proteolytic activity and milk-clotting activity of pepsin were 23.786, 2.653 (units/ml) respectively, and the rate of (milk-clotting activity/proteolytic activity) was 8.965. The effects of pH and temperature on the milk-clotting activity were also evaluate. The extracted pepsin showed the highest milk-clotting activity at pH 5 and 50 oC. The results indicated that milk-clotting activity decreased with the increment in NaCl concentration. The partially purified and chicken gizzard lining immobilized pepsin were utilized in soft cheese manufacture and compared with calf rennet, the results showed an increase in the percentage of soluble nitrogen/total nitrogen in the partially purified pepsin cheese, compared to the immobilized pepsin and calf rennet during the storage periods of 1, 3 and 7 days at 5 o C. Also, the results of the chemical composition and sensory evaluation of cheese produced by the immobilized pepsin was compatible with calf rennet.

Key words: Pepsin, Chicken gizzard, Milk-clotting activity, Soft white cheese.

Full paper in Arabic: PDF

Antioxidant and Antimicrobial Activity of Cactus (Aloe vera) Leaves Extract Against Pathogenic Bacteria

Alya Jameel Ali Al-Saad*(1) and Nada Fawzi Abdulkareem(2)

(1). Department of food Science/  college of Agriculture/ University of Basra.

(*Corresponding author: Dr. Alya J.A. Al-Saad. E-Mail: alyaalsaad63@yahoo.com).

Received: 08/06/2017                                 Accepted: 15/09/2017

Abstract

The study included the preparation of two types of cactus (Aloe vera) leaves extracts, which are an aqueous extract, and alcohol extract. The research was conducted at Department of Food Science, College of Agriculture, University of Basra, Iraq, in April. The active compounds were detected in these extracts i.e., altanin, Alcocseid, reducing sugars, saponins and flavonoids, which all gave a positive result, then the antioxidant activity of water and alcohol extracts were estimated in different concentrations ranged (1-5) mg/ml, and were compared with BHT compound, which gave the highest antioxidant activity reached 88% at the concentration of 5 mg/ml, followed by alcoholic extract 78%, and the least achieved by the aqueous extract of 65% at the same concentration. The micrological tests were estimated for different concentrations of extracts and different isolates from the pathogenic bacteria )Klebsiellapneumonia ,Micrococcus roseus, Staphylococcus aereus and Escherichia coli(. The alcohol extract gave the highest inhibitory effect on E.coli then Staphylococcus aereus. The highest inhibitory effect of the water extract was on E. coli, then Micrococcus roseus. The performance values ​​of antioxidants in the beef meat product were evaluated by the estimation of peroxide value of product stored at a temperature of 4˚C and treated with different concentrations of alcoholic extract, which accounted 0.912 m equivalent/kg oil, at the highest concentration, and after 10 days of cool storage.

Key Words: Antioxidant activity, Microbiological tests, Cactus Aloe vera.

Full paper in Arabic: PDF

Biological Effect of Tiger Nut (Cyperus esculentus L.) Oil on Healthy and Hypercholesterolemia Rats

 Eid El-Naggar*(1)

(1). Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University. Assiut, Egypt.

(*Corresponding author: Dr. Eid Al Naggar E-Mail: eidelnaggar72@gmail.com).

Received: 08/05/2017                       Accepted: 08/08/2017

Abstract

The present work aimed to study the effect of tiger nut oil on healthy and hypercholesterolemia rats, including feeding, growth parameters and biological analysis. Forty-eight male albino rats weighting 150 ±5 g were divided into eight homogenous groups, four groups (T1, T3, T5 and T7) were healthy. One of these groups was chosen as a negative control group (T1). The rats in negative control group fed on basal while the three remaining groups of rats, fed on basal diet with different levels of tiger nut oil (5, 10 and 15%) for 4 weeks. While the other four groups (T2, T4, T6 and T8) considered as hypercholesterolemia. One of these groups was chosen as a positive control group (T2), where T2 group fed on basal diet enriched with 1% cholesterol and 0.5% colic acid. The three remaining groups of rats fed on basal diet enriched cholesterol with different levels of tiger nut oil (5, 10 and 15%) for 4 weeks. The results revealed that all hypercholesterolemia groups which feed on 5%, 10%, and 15% of tiger nut oil resulted a varied increase in body weight gain, good intake and growth rate. Results declared that there was a significant difference (P≤0.05) between the positive control group and cholesterol emic group treated with 10% and 15% tiger nut oil in internal organ weights. Whereas, data showed that there was no significant difference (P≥0.05) between the negative control group, and healthy rat groups. The results declared a significant decrease in GOT, GPT enzymes activity, creatinine, blood urea and uric acid for treated groups as compared with healthy rat groups or hypercholesterolemia rats group. Results indicated that hypercholesterolemia rat groups, which treated with 10 or 15% tiger nut oil resulted in a significant decrease (P≤0.05) in the values of serum total lipids, total cholesterol, T.G, LDL-cholesterol, vLDL. LDL-cholesterol and atherogenic index (AI), but showed a significant increase (P≤0.05) in the values of serum HDL-cholesterol. Fatty acid composition of tiger nut oil made it ideally suited as a nutritional defense against lipid oxidation. Hence, the study recommended using tiger nut oil meal-based diets to overcome the problem of hypercholesterolemia beside improving the liver and kidney functions.

Key words: Biological properties, Chemical composition, Cyperus esulentus oil, Hypercholesterolemia.

Full paper in English: PDF