International Journal of Food Science and Biotechnology

Volume 1, Issue 1, November 2016

  • Quality Characterizations of Pasta Fortified with Red Beet Root and Red Radish

    Zahrat El-Ola M. Mohamed, Ghada H. H. Ismaiel, Ayat E. Rizk

    Issue: Volume 1, Issue 1, November 2016
    Pages: 1-7
    Received: 27 September 2016
    Accepted: 9 October 2016
    Published: 31 October 2016
    DOI: 10.11648/j.ijfsb.20160101.11
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    Abstract: The current research aimed to study the potential of using the red beet root and red radish as a component for pasta production and its effect on quality characterizations of pasta. Pasta produced using powder of red beet root and red radish instead of wheat flour (w/w) by 0, 3, 5 and 7% levels substitution. The prepared pasta was evaluated for its... Show More
  • Rheological, Physicochemical, Microbial and Sensory Properties of Bio-rayeb Milk Fortified with Guava Pulp

    Magdy Mohamed Ismail, Mohamed Faried Hamad, Esraa Mohamed Elraghy

    Issue: Volume 1, Issue 1, November 2016
    Pages: 8-18
    Received: 30 October 2016
    Accepted: 14 November 2016
    Published: 3 January 2017
    DOI: 10.11648/j.ijfsb.20160101.12
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    Abstract: Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat’s milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ... Show More
  • Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species

    Samuel Joseph Zabadi, Bitrus Wokhe Tukura

    Issue: Volume 1, Issue 1, November 2016
    Pages: 19-23
    Received: 30 October 2016
    Accepted: 24 November 2016
    Published: 5 January 2017
    DOI: 10.11648/j.ijfsb.20160101.13
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    Abstract: Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat... Show More
  • A Review of Compost Produced from Biological Wastes: Sugarcane Industry Waste

    Youssef Salama, Mohammed Chennaoui, Mohammed El Amraoui, Mohammed Mountadar

    Issue: Volume 1, Issue 1, November 2016
    Pages: 24-37
    Received: 26 October 2016
    Accepted: 22 November 2016
    Published: 7 January 2017
    DOI: 10.11648/j.ijfsb.20160101.14
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    Abstract: Morocco is one of the largest growers of sugarcane with an estimated produced of around 500.000 tons in the marketing year 2014 due to the increase in the area sown sugar beet who spent 35,000 ha during the campaign 2012-2013 53,000 ha for 2013-2015 campaign. Composting is an efficient method of waste disposal, enabling recycling of organic matter.... Show More