Food Science Commons^™

Sensory Evaluation Of Camel Milk, Reem Amer Al Kaabi

Theses

Camel milk is one of the most important sources of nutrients for humans in numerous arid and semiarid environments. Consumer acceptability and sensory analysis are decisive for the commercialization of camel milk. It is essential to understand the sensory qualities of camel milk because of its unfamiliarity and its typical sensory profile, which is different from that of bovine milk. This study aimed to evaluate a trained panel qualitative description of sensory characteristics as well as consumer acceptability and attitude towards pasteurized non-flavoured, flavoured, and camel milk powders. In the consumer acceptability test, samples were evaluated based on acceptability with …

Effect Of High-Pressure Processing On Quality And Shelf Life Of Green Fresh Juice Produced From A Blend Of Fruit And Vegetable, Ahlam Abdulla Al Hammadi

Theses

The technology of high hydrostatic pressure (HPP) in food processing started to take huge attention in food industries due to its ability to increase the shelf life of processed products by inactivating food-borne microorganisms and undesired enzymes that cause changes not acceptable to the consumers. Because of the treatments take place at low temperatures and because no chemical preservatives are added, advantageous and give more value to the product and match consumer demand for healthy products.

Aims: The aim of this thesis was to study the effect of HPP on certain quality parameters of green fruit juice compared to the …

Soft Camel Milk Cheese Effects Of Coagulants And Processing Conditions, Mustapha Mbye

Dissertations

In recent years, camel milk (CM) has been acknowledged for several health benefits, including anti-diabetic, hypoallergic, and other effects. Accordingly, CM may provide a complementary or a healthier alternative to bovine milk (BM). This has led to increased interest in processing CM to products like cheese, yogurt, and powders to extend its shelf-life. However, CM is difficult to coagulate into hard gels, affecting its cheese quality and consumer preference. The current research aimed to investigate the impact of different coagulants (chymosin, Withania coagulans, citric and acetic acid) on CM cheese quality and sensory attributes compared to BM cheese. It …

Parameterization Of Food Wastes To Develop An Automatic Recycling System For Livestock And Poultry Feed, Ali Roshanianfard, Samira Nematzadeh, Tarahom Mesri-Gundoshmian

Emirates Journal for Engineering Research

Food wastes are known as one of the big concerns in urban management because of grain consumption gain, environmental pollution, and traditional waste management methods. The reuse of restaurant waste can reduce the cost of producing animal food production. This study attempts to find related parameters to use in the development of an automatic recycling machine and also a suitable method for food waste management (wastes of restaurants in universities and other academic environments) to use in various animal diets. Determination of various parameters including the percentage of dry matter (using a dryer), protein (using Kjeldahl test), fat (using Soxhlet …

Effect Of High-Pressure Processing On Quality And Shelf Life Of Green Fresh Juice Produced From A Blend Of Fruit And Vegetable, Ahlam Abdulla Al Hammadi

Theses

Background: The technology of high hydrostatic pressure (HPP) in food processing started to take a huge attention in food industries due to its ability to increase the shelf life of processed products by inactivating food-borne microorganisms and undesired enzymes that cause changes not acceptable by the consumers. Because of the treatments take place at low temperature and because no chemical preservatives are added, advantageous and gives more value to the product and matches consumer demand for healthy products.
Aims: The aim of this thesis was to study the effect of HPP on certain quality parameters of green fruit juice compared …

Characterization And Bioactive Properties Of Young And Mature Soybean And Their Protein Hydrolysates, Amna Khalifa Mohammed Alnuaimi

Theses

Soybeans are known for their high protein content that could be substituted for animal proteins. The potential bioactive properties of mature soybean (MS) proteins and their hydrolysates have been widely explored. The aim of this study was to investigate and compare various in-vitro bioactive properties (antioxidant, anti-diabetic, anti-obesity, and anti-inflammatory) of young soybean (YS) and MS flour and their protein hydrolysates when subjected to in-vitro simulated gastrointestinal digestion (SGID) and enzymatic hydrolysis, respectively. In the first phase, SGID of YS and MS flour was carried out to mimic the human digestion, while in the second phase, enzymatic hydrolysis of the …

Production And Characterization Of Natural Date Fruit Powder (Pheonix Dactylifera L.), Fayeza Hasan

Theses

The aim of this thesis was to study the possibilities for production and the characterization of powder from ripened date fruits (Phoenix dactylifera L.). Various techniques including tray drying, freeze-drying, vacuum drying, microwave drying, convection drying were tested for their ability to dry the dates sufficiently to produce a dated powder. Six varieties of dates namely Barhi and Khalas (soft varieties), Sagi and Sukari (semi-dry varieties), and Barakawi and Gundeila (dry varieties) were evaluated for their drying characteristics. The drying parameters and the physicochemical characteristics were compared and a storage study for the date powder was conducted. It …

Date Fruit Fiber Variability In Composition, Tissue Distribution, And Contribution To Hardness Of Date Fruits (Phoenix Dactylifera L.), Navomy George

Dissertations

Date fruit (Phoenix dactylifera L.) is a major desert crop and is an integral part of the United Arab Emirates. This study is on the various aspects of dietary fiber of ten Emirati date varieties. The main objective of this dissertation is to analyze the content and composition of mature date fruits and to study their microstructure. The aspects of biomineralization with particular importance to silica phytoliths and lignification are also studied. Finally, the date fruit dietary composition and microstructure are related to the textural attributes of the fruit. Uppsala method of dietary fiber analysis (AOAC 994.13) is used …

Variability Of The Proximate And Protein Composition Of Camel Milk (Camelus Dromedarius), Huda Musa Elsayed Mohamed

Dissertations

Dromedary camel milk (Camelus dromedarius) has unique physical, nutritional, and technological properties when compared with other milk. Unlike bovine milk, the processing of camel milk into fermented products and its treatment using ultra-high temperatures is technically challenging. Therefore, this research aimed to determine the variability in the proximate composition and the protein composition of camel milk collected from individual animals that are reared under intensive management in the UAE. To determine the proximate composition of samples (n = 217) were analyzed by NIR and MIR spectroscopy methods. The results obtained by the two methods were also compared. The …

Effectiveness Of Food Safety Training On Knowledge, Atitude, And Practices (Kap) Of Homebased Food Business (Hfb) In Al Ain, Uae, Mariam Mohammed Al Kaabi

Theses

This research aimed at evaluating the levels of knowledge, relevant attitudes, and food safety practices (KAP) of food handlers that have home food businesses (HFB) in Al Ain city, UAE. It examined the effectiveness of the Essential Food Safety Training Program (EFST) in providing food safety Knowledge, attitude, and practices. A quantitative research method was conducted using a sample of 68 participants who responded to the questionnaires. Three research questions were used to guide the study and explore the differences of the level of Knowledge, Attitudes, and Practice (KAP) before and after training program by using a paired-samples t-test. This …