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Supplementation of some dairy products with some plant products in Egypt and South Africa / Hagar Fathy Saad Abdellatif ; Supervised Hassan Mohamed Sobhy , Monier Mahmoud Elabd , Wafaa Badie Elsabie

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Hagar Fathy Saad Abdellatif , 2021Description: 90 P. : charts ; 25cmOther title:
  • تدعيم بعض منتجات الألبان ببعض المنتجات النباتيه فى مصر و جنوب افريقيا [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of African Post Graduate Studies - Department of Natural Resources Summary: This study was performed to increase Amygdalin content in Cassava, Apricot and Almond milk beverages and yogurts. Firstly, cassava milk beverage results indicated that amygdalin content of 5% cassava milk beverage was 3.51 ± 0.01 mg/100 g when fresh and 3.52 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C), while vitamin B17 content of 10 % cassava milk beverage showed slightly increased from 7.01 ± 0.01 mg/100 g when fresh and 7.02 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days. Cassava yogurt (Lactobacillus delbrueckii sub sp. bulgaricus and Streptococcus thermophiles) results indicated that amygdalin content of 5% cassava yogurt was 3.5 ± 0.01 mg/100 g when fresh and 3.51 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C) while vitamin B17 content of 10 % cassava yogurt showed slightly increased from 7.5 ± 0.01 mg/100 g when fresh and 7.51 ± 0.01 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days. Secondly, apricot milk beverages results indicated that amygdalin content of 5% apricot + 1% apricot kernel milk beverage was 1.52 ± 0.01 mg/100 g when fresh and 1.54 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C), while vitamin B17 content of 10 % apricot + 2% apricot kernel milk beverage showed slightly increased from 3.03 ± 0.01 mg/100 g when fresh and 3.1 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C).This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days.Apricot yogurt (Lactobacillus delbrueckii sub sp. bulgaricus and Streptococcus thermophiles) results indicated that amygdalin content of 5% apricot + 1% apricot kernel yogurt was 1.4 ± 0.01 mg/100 g when fresh and 2.9 ± 0.01 after 7 days during cold storage (6± 1{u02DA}C), while vitamin B17 content of 10 % apricot + 2% apricot kernel milk beverage showed slightly increased from 3.03 ± 0.01 mg/100 g when fresh and 3.1 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.16.03.Ph.D.2021.Ha.S (Browse shelf(Opens below)) Not for loan 01010110083821000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.16.03.Ph.D.2021.Ha.S (Browse shelf(Opens below)) 83821.CD Not for loan 01020110083821000

Thesis (Ph.D.) - Cairo University - Faculty of African Post Graduate Studies - Department of Natural Resources

This study was performed to increase Amygdalin content in Cassava, Apricot and Almond milk beverages and yogurts. Firstly, cassava milk beverage results indicated that amygdalin content of 5% cassava milk beverage was 3.51 ± 0.01 mg/100 g when fresh and 3.52 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C), while vitamin B17 content of 10 % cassava milk beverage showed slightly increased from 7.01 ± 0.01 mg/100 g when fresh and 7.02 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days. Cassava yogurt (Lactobacillus delbrueckii sub sp. bulgaricus and Streptococcus thermophiles) results indicated that amygdalin content of 5% cassava yogurt was 3.5 ± 0.01 mg/100 g when fresh and 3.51 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C) while vitamin B17 content of 10 % cassava yogurt showed slightly increased from 7.5 ± 0.01 mg/100 g when fresh and 7.51 ± 0.01 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days. Secondly, apricot milk beverages results indicated that amygdalin content of 5% apricot + 1% apricot kernel milk beverage was 1.52 ± 0.01 mg/100 g when fresh and 1.54 ± 0.01 after 7 days during cold storage (6± 1 {u02DA}C), while vitamin B17 content of 10 % apricot + 2% apricot kernel milk beverage showed slightly increased from 3.03 ± 0.01 mg/100 g when fresh and 3.1 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C).This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days.Apricot yogurt (Lactobacillus delbrueckii sub sp. bulgaricus and Streptococcus thermophiles) results indicated that amygdalin content of 5% apricot + 1% apricot kernel yogurt was 1.4 ± 0.01 mg/100 g when fresh and 2.9 ± 0.01 after 7 days during cold storage (6± 1{u02DA}C), while vitamin B17 content of 10 % apricot + 2% apricot kernel milk beverage showed slightly increased from 3.03 ± 0.01 mg/100 g when fresh and 3.1 ± 0.02 after 7 days during cold storage (6 ± 1 {u02DA}C). This slight increase could be attributed to water evaporation during cold storage (6 ± 1 {u02DA}C) for 7 days

Issued also as CD

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