Effect of different storage conditions on chemical and organoleptic properties of snack extruded products (Record no. 53099)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 03435cab a2200301Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u200634 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100419s2007 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART JARKU V33 No2 8 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Salama, A. A. |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Journal of agricultural research Kafrelsheikh Univeristy, 2007 v. 33 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Effect of different storage conditions on chemical and organoleptic properties of snack extruded products |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | تأثير ظروف التخزين المختلفة على التركيب الكيميائي والخواص العضوية الحسية لمنتجات الذرة المبثوقة. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.360-378. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes reference. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | This study was carricd out to investigate the effeet of different storage conditions (laboratory and local market) on chemical and organoleptic properties of snack extruded products widely produced in Egypt and consumed by children and teenagers during their shelf life storage for 3 months. The extruded products purchased from two different companies with different flavours (Lemon'n Chili and Cheese).Gross chemical composition of the extruded products revealed that moisture, ether extract. ash, protein, crude fibers, and carbohydrates ranged between 2.50-3.20, 25.72-28.88, 2.02-2.33, 7.45 - 8.25, 0.47-0.63 and 60.70 - 63.72%. respectively. The moisture content of extruded product purchased from the first company was higher than from the second company. The salt (sodium chloride) content ranged between (2.56 - 3.00)%. The heavy metals of the extruded products ranged between (9.57 to 15.51), (0.00),(3.47 to 6.27) and (12.54 to13.04) ppm for iron, copper, zinc and manganese, respectively. Moisture content increased during storage period either in laboratory or local market conditions. The effeet of storage at local market conditions on moisture content was more pronounced than that at laboratory conditions. Oil content of the extruded product stored in different conditions decreased during storage, the rate of decrease was higher during storage at local market conditions compared with extruded products stored at laboratory conditions. Peroxide value of the extracted oil increased slowly in the first stage of storage especially in samples stored at laboratory. then the rate of peroxidation increased rapidly especially in samples stored at local market conditions.The peroxide value reached the border line of acceptability after 30 days of storage at laboratory, while, it reached the same level after 15 days only during storage at local market conditions. The rate of change in peroxide value of extruded products with Lemon'n chili Ilavour was lower than that with cheese Ilavour. Ac(d value (AV) and thiobarbituric acid value (TBA) of the extracted oil increased gradually during storage for three months. The rate of increase was higher in extruded products stored at local market conditions. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 596 ## - | |
| -- | 1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Snack foods |
| General subdivision | Quality. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Snack foods |
| General subdivision | Storage. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Salah, S. M. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | El-Sebaiey, Laila A. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ali, M. K. |
| 773 0# - HOST ITEM ENTRY | |
| Title | Journal of Agricultural Research Kafrelsheikh Univeristy. |
| Related parts | 2007.v.33(2) |
| International Standard Serial Number | 1110-032X |
| Control subfield | nnas |
| Record control number | u191359 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2007/JARKU/3307/2/360.pdf">http://nile.enal.sci.eg/EALE/2007/JARKU/3307/2/360.pdf</a> |
| Public note | Full Text Artical |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.