Functional Ice Cream with Coffee-Related Flavor

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Development of Functional Synbiotic Flavored Fermented Skim Milk Drinks Supplemented with Doum (Hyphaene thebaica L.) and Carob (Ceratonia siliqua) Fruits Powder for Nutritional, Antimicrobial and High Antioxidant Activities

The present study was carried out to make new healthy synbiotic flavored fermented skim milk drinks (SFFSD) supplemented with either Doum (Hyphaene thebaica L.) or Carob (Ceratonia siliqua) fruits powder for nutritional, antioxidant and antimicrobial activities. The HPLC analysis showed higher phenolic and flavonoid content in Doum extract than that of Carob. The antimicrobial activity of the methanolic extracts of both Doum and Carob against foodborne pathogens showed that the most sensitive indicators were Bacillus cereus, C. albicans and S. aureus, followed by T. mentagrophyte and E. coli wherein, the diameter of clear zones was, 29, 27, 24, 23 and 13 mm, respectively. While no effect was noticed against Aspergillus flavus. On the other hand, the methanolic extract of Carob fruit exhibited only a weak antibacterial effect against B. cereus (20 mm). Six treatments of SFFSD were made using both Doum or Carob fruit powder as prebiotic and Lactobacillus paracasei as probiotic bacteria. The added levels from Doum were 2%, 4% and 6%, while that added from Carob were 5%, 10% and 15%. Adding Doum and Carob powder increased the containing of minerals;Ca, K, Mg and iron compared with control. Both viscosity and viability of L. paracasei for the SFFSD were increased with increasing the added levels from either Doum or Carob, compared with the control. Samples of SFFSD containing Carob powder, show superior sensory for all parameters and total score points during storage period, especially at a level of 10%. It seems evident that samples supplemented with Doum powder were also acceptable.

Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces

Objective: To investigate the true incidence of Bacillus cereus(B. cereus) in food and children diarrhea cases. Methods: A total of 110 samples of various dairy products such as raw milk, long life pasteurized milk, yoghurt and infant powdered milk formulas, raw rice, and feces were examined for the presence of B. cereus by selective plating on mannitol-egg-yolk-polymyxin agar. Confirmation of B. cereus was carried out by biochemical tests and PCR. Identification of non-B. cereus isolates was carried out by 16 S r DNA sequencing. Antimicrobial susceptibility was done by disk diffusion method.Results: Overall 35 samples(31.8%, n = 110) yielded Bacillus-like growth. Of which 19 samples(54.28%) were positive for B. cereus. All isolates were positive for enterotoxin production. No psychrotolerant B. cereus strains were detected in all samples. All B. cereus isolates were resistant to penicillin G, but susceptible to vancomycin, erythromycin and clindamycin. Conclusions: The results of this study confirm the importance of including B. cereus in disease control and prevention programs, as well as in routine clinical and food quality control laboratories in both Saudi Arabia and Egypt.