Determination of the Physical, Chemical and Sensory Properties of Gluten-Free Biscuits by Mixing Different Proportions of Anbar Rice Flour and Quinoa Flour

Resala Husain Al-Lami⁽¹⁾ Raghad Salman Mohammed^*(2) and Raghdan Hashem Muhsen⁽³⁾

(1). Facultu of Biology Technique, Al-Nahrain University, Iraq.

(2). Ministry of Science and Technology, Iraq.

(3). Faculty of Agriculture, Al-Baraa University, Al-Basraa, Iraq.

(*Corresponding author: Raghad Salman Mohamed. E-Mail: raghad1974@yahoo.com).

Received: 14/11/2019 Accepted: 31/12/2019

Abstract

This study was conducted with the aim of identifying the possibility of making free gluten biscuits and estimating their quality by analyzing the characteristics of the biscuits resulting from the mixing of quinoa flour with rice flour, to make different combinations of biscuits for children with gluten allergy, after some physical treatments such as cleaning, soaking and drying of quinoa, peeling and grinding of rice in order to make three mixtures of biscuits. The first mixture was 100% quinoa flour, the second mixture was quinoa flour of 50% and rice flour of 50% and the third mixture was quinoa flour of 25% and rice flour of 75%, in order to test the best mix of biscuits based on the highest chemical and quality tests such as, moisture, protein, ash, carbohydrates, fat and energy. As well as measuring the ratios of some mineral elements and comparing them with the recommendations of Food and Agriculture Organization of the United Nations (FAO) for children’s food. Beside measuring important active compounds, amino acids and sensory evaluation such as external appearance, texture, color, taste, sensory and physical and chemical properties of biscuits. Physical and sensory results showed that the best mix was the second which was 50:50 quinoa and rice. Which were characterized by acceptable characteristics in terms of taste, appearance and the spread of biscuits produced.

Key words: Gluten allergy, Biscuits for children, Quinoa, Anbar rice.

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Characterization of Fatty Acids and Determination of Vitamins A and E in Carp Fish (Cyprinus carpio) Viscera Oil Extracted Using Infrared Radiation

Asaad R. S. Al–Hilphy⁽¹⁾ Sabah M. H. Al-Shatty^*(1) Atheer A. A. Almtury⁽¹⁾

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

(*Corresponding author: Dr. Sabah Al-Shahy. E-Mail: sabahalshatty@yahoo.com).

Received: 26/11/2019 Accepted: 03/02/2020

Abstract

Common carp (Cyprinus carpio L.) fish oil was extracted by a locally manufactured infrared device at Food Engineering Laboratory, Department of Food Science, University of Basrah, and it was used for the first time at the local level as there are no previous studies before. A complete randomized design (CRD) was used for analyzing data of temperature, and a factorial experiment was used for analyzing intensity and distance of infra-red radiation. Three replications were used in all experiments. In this study, fatty acids were diagnosed, as well as vitamin A and E were estimated for carp viscera oil. It was found that the quantity of vitamins A and E were 0.01 mg/100 g, and 0.007 mg/100 g respectively. Fatty acids were determined using GC/MS technique, which included Methyl esterification of fatty acids and their identification. The results showed that four unsaturated fatty acids were detected viz. Oleic, Linolenic, Myristoleic and Palmitoleic with percentages of 9.38%, 1.10%, 1.05% and 12.55% respectively. Also, nine saturated fatty acids were detected viz. Stearic acid, Myristic acid, Undecanoic acid, Nonanoic acid, Caprylic acid, Capric acid, Margaric acid, Oleic acid, Palmitic acid and Tridecoic acid with percentages of 2.64%, 1.11%, 2.13%, 1.92% ,4.43%,1.49%, 1.16%, 1.33%, and 3.58% respectively.

Keywords: Fatty acids, Carp (Cyprinus carpio) viscera, Infrared radiation, GC/MS. Vitamin A and E.

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Some Factors Affecting Lactic Acid Production from Cheese Whey Using a Mixed Culture of Streptococcus thermophilus and Lactobacillus bulgaricus

Sahar Adnan Sheet^{( 1)} and Waleed Ahmed Mahmood^*(1)

(1). Faculty of Agriculture and Forestry, University of Mosul. Iraq.

(*Corresponding author: Dr. Waleed Ahmed Mahmood. E-Mail: waleedahmed53@yahoo.com).

Received: 04/01/2020 Accepted: 09/02/2020

Abstract

The study was carried out at Faculty of Agriculture and Forestry, Univ. of Mosul in 2018 and 2019. Lactic acid was produced from cheese whey of buffalo’s milk by free mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. Some factors affecting acid productivity were studied which included type and concentration of carbon and nitrogen sources, concentration of magnesium sulphate and manganese sulphate, inoculum concentration, pH and fermentation time. Results showed a significant increase in acid production upon using the mixed culture as compared to pure culture of each species. Yeast extract (12 gm/l) and lactose (15 gm/l) were found the best addition as a source of nitrogen and carbon for improving acid production, respectively. Addition of magnesium sulphate (0.35 gm/l) and manganese sulphate (0.05 gm/l) had significantly increased lactic acid production. Maximum lactic acid production was obtained upon the addition of the inoculum with a concentration of 10×10⁷ cell/ml. Optimum initial pH of whey for acid production was 5.5 with non-significant differences within the range of 5-6.5. Incubation time of 48 hours was found suitable for acid production since the increment beyond this time was non-significant.

Key words: Lactic acid,Cheese whey, Streptococcus thermophilus, Lactobacillus bulgaricus.

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Study of Changes in Fatty Acids Content (ω3 and ω6) When Freezing the Fish (Liza aurata, Risso, 1810)

Rana Mostfa Mohamad*⁽¹⁾ Adib Ali Saad⁽²⁾ and Moufid Yassin⁽³⁾

(1). Animal Production Department, Faculty of Agriculture, Tishreen University, Latakia, Syria.

(2). Department of Basic Sciences, Faculty of Agriculture, Tishreen University, Latakia, Syria.

(3). Department of Analytical and Food Chemistry, Faculty of Pharmacy, Tishreen University, Latakia, Syria.

(*Corresponding author: Eng. Rana Mohamad. E-Mail: rana-mohamad@outlook.sa).

Received: 04/09/2019 Accepted: 02/10/2019

Abstract

This study was carried out at the laboratories of the Faculty of Technical Engineering, University of Tartus, during 6/2017, to determine the changes in fatty acid content in flesh of (Liza aurata, Risso, 1810), which is one of the Syrian commercial marine fish species, and that during frozen storage at (-18 °C) at consecutive time intervals (0, 60, 120, and180) day. Fish samples were randomly collected from sites landing along the beach of Tartus governorate, and approximately (40) individuals were taken for the analysis with three replicates, and an individual for each replication, then kept it at (0-4) °C directly waiting to be transferred to the laboratory within less than an hour. There the gonads, internal organs, head, bones, skin and blood vessels were removed, then frozen and stored at (-18°C). The edible muscles of fresh and frozen samples were analyzed only during the studied periods of freezing. According to the results of the study, L. aurata was classified as a medium-fat content fish. The content of Mono Un Saturated Fatty Acids was higher than the Saturated Fatty Acids, followed by Poly Un Saturated Fatty Acids (MUFA ˃ SFA ˃PUFA) for fresh samples, but frozen samples content was (SFA ˃ MUFA ˃PUFA) at the end of the freezing period. The fresh samples content of L. aurata of omega 3 and omega 6) were (15 and 4%) respectively, while it attained in the frozen samples (11 and 3.7%) during (0, 180) days of freezing time respectively, due to lipid oxidation, so it is possible to freeze L. aurata at (-18°C) for (5) months while its nutritional value retaining within the limits which are suitable for human consumption. Fatty acids have significant differences during storage duration at a significant level of (0.05).

Key words: Liza aurata, Tartus, Omega3, Omega6.

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**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.

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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.

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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.

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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.

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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.

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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.

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