Biochemical Studies on Some Egyptian Food Constituents Treated By Irradiation
Badea' Mohamed Mohamed Yonies;
Abstract
In this investigation , synthetic dyes which are used 111 food industry (tartrazine I Brilliant Blue and Sunset yellow ) either singly or as a mixture of the natural colour (mallow leaves and tomato wastes ) with the synthetic dyes at ratio ( I : I ) ) were exposed to gamma rays at different doses ( 0 , I 0 and 15 KGy ) to produce healthy product . Nutrition experiments were conducted to reveal the effect of natural, and synthetic colours, and their mixtures( I : I ) which added to macaroni product on liver and kidriey functions and rat organs weight. Also , microscopical examination was performed on liver kidney and spleen tissues of rats fed on unirradiated and irradiated food colourants .The result of the present work can be summarized as follows: Treated mallow leaves and tomato wastes with gamma radiation at level dose (10 and 15 k.Gy) lead to slight decrease in chemical composition. Meanwhile, no significant effects were found in d1y uninadiated or inadiated samples
during storage of mallow leaves (in bags) after six months . No significant effects on chemical composition of the mixtures of tomato wastes and dry leaves mallow ( at zero and end of storage) with synthetic ones in the ratio ( 1 : 1 ) treated with gamma irradiation at different level doses of ( I 0 and 15 K . Gy ) relative to control . The result showed that, the macaroni supplemented with dry tomato wastes had slightly increase in total protein relative to control , while total lipid and ash showed the high values in macaroni supplemented with dry mallow leaves either alone or in mixture . Also, the highest value of crude fiber were recorded for macaroni supplemented with dry tomato wastes and their mixtures with synthetic colours. No significant effects between treatments was observed. Dry leaves mallow showed that, the highest total bacteria count and spore form group were at zero time of storage. also,Dry tomato wastes showed highest content of mold , yeast and coliform group.The results showed that all treatments which exposed to gamma radiation at
during storage of mallow leaves (in bags) after six months . No significant effects on chemical composition of the mixtures of tomato wastes and dry leaves mallow ( at zero and end of storage) with synthetic ones in the ratio ( 1 : 1 ) treated with gamma irradiation at different level doses of ( I 0 and 15 K . Gy ) relative to control . The result showed that, the macaroni supplemented with dry tomato wastes had slightly increase in total protein relative to control , while total lipid and ash showed the high values in macaroni supplemented with dry mallow leaves either alone or in mixture . Also, the highest value of crude fiber were recorded for macaroni supplemented with dry tomato wastes and their mixtures with synthetic colours. No significant effects between treatments was observed. Dry leaves mallow showed that, the highest total bacteria count and spore form group were at zero time of storage. also,Dry tomato wastes showed highest content of mold , yeast and coliform group.The results showed that all treatments which exposed to gamma radiation at
Other data
| Title | Biochemical Studies on Some Egyptian Food Constituents Treated By Irradiation | Other Titles | دراسات كميائيه حيويه على بعض مكونات الاغزيه المصريه المعامله بالاشعاع | Authors | Badea' Mohamed Mohamed Yonies | Issue Date | 2003 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| بديعة محمد محمد يونس.pdf | 347.27 kB | Adobe PDF | View/Open |
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