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The 2nd issue of the 3rd volume of Recent Advances in Food Sciences is now being populated.

Recent Advances in Food Science – RAdvFoodSci 2020; Vol 3; Issue 2 (30 June)

This study aimed to evaluate some wheat varieties of local Egyptian wheat (Gemmiza7, Misr1 and local mixture) and imported wheat (Russian and Romanian varieties) to use for local consumption such as: bread, bakery products, macaroni industry, etc.. All wheat varieties were milled to get the whole meal flours (100% extraction rate). Physical and chemical properties were determined. The physical estimations were performed to measure the quality of wheat varieties, the items include the determined percentage of undamaged kernels, shrunk kernels, broken kernels and calculate the impurity percentage between all wheat varieties samples. Physicochemical properties included parameters such as gluten quantity and quality, α-amylase activity, Pleshenke value and Sedimentation volume were evaluated. Chemical analysis including chemical composition of wheat samples were also considered. The results showed convergence in quality attributes relative to physical properties of Egyptian and imported wheat varieties samples. Gluten quantity and quality of wheat varieties showed that Misr1 wheat variety has a higher value compared with other the local and imported varieties. The falling numbers of all samples less than 400sec for the Pleshenke values demonstrated that the strength of gluten imported varieties, while his weakness in the local varieties. The results and statistical analysis revealed that, there were a significant differences between Egyptian and imported wheat varieties in relation to moisture and protein contents, but there are no significant differences between all samples with regard to ash, fat and total carbohydrate contents.

The aim of this study was to determine technology mode through modeling and optimizing the low-temperature vacuum drying process of potato. Based on that, the optimal technology had been set up for low temperature vacuum drying. Potatoes were blanched at 950C for 3 minutes and dried in optimal technology mode: drying temperature was 38.770C, drying environment pressure was 0.02mmHg, drying time was 9.36h. Potatoes after drying in this optimal mode were consumed energy cost of 3.82kWh / kg, moisture content was 4.03%, brittleness was 7.675N and the increase in fiber content was 38.15%. It could be seen that the product after drying was good quality, the humidity reached requirement and the energy cost was at the lowest level.