Abstract Fish meats comprise an important part of diets; however, their rich nutrient composition and various sources mean these products can be spoiled quickly. The present study assessed the chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets. Physiochemical, heavy metal, and microbial analysis were performed for 50 samples of fish from three sources. The results indicated that locally cultured fish were of better quality than imported fish. All of the locally cultured fish samples were under the limit of total volatile basic nitrogen TVB-N (30 mg/100 g) for fish, while 22.73% and 7.16% of frozen imported and chilled imported fish respectively were over TVB-N limit. Furthermore, chemical and microbial contamination in some fish samples exceeded the recommended permissible levels. We conclude that there was poor sanitation practice and unsuitable conditions during the production and handling processes of fish.

Abstract Wheat flour with high protein quality is utilized for a wide scope of heated items particularly bread because of the viscoelastic property of the wheat flour that exhibits both viscous and elastic characteristics when undergoing deformation. Wheat contains the gluten framing proteins that structure a viscoelastic. D-glucans is considered as one of the best hydrocolloids for their gelling capacity and ability to impart the viscosity of aqueous solutions. By framing this viscoelastic mixture, permits the air cell to join and opposes its blend. The blending procedure includes the blending of flour and different fixings with water and which is also affects the last item surface. The target of blending is to shape and form the gluten organizes into a viscoelastic, with the capacity to hold joined air. The acid and basic value of pH is important for every sector such as; food and chemical industries, some important bakery products, and pH (Biscuits; 7.0-7.2, Baker’s yeast bread; 5.3-5.8 and Sourdough bread; 3.8-4.6, etc.). Gluten makes them flexible enough to expand as a little inflatable without damaging the air pocket dividers before the bread is proven. The flavor and crunchy texture of wheat pieces of bread sharpen our appetite and satisfy our basic human cravings for comfort as well as nutrition. At the point, when flour produced using pounding these grains are blended in with water, the two proteins join and structure gluten and without water, gluten isn't shaped. According to its summary article, it tries to clarify how the chemical compatible properties of dough work to make and preserve gluten framing proteins. Wheat bran increased dough stability by raising the farinograph property, enhanced dough elasticity by raising elastic modulus and decreased tan of the dough at all gluten contents, according to viscoelastic profiles. The findings help to understand the mode of action of the modification on wheat bran and the formation of the gluten network.

Abstract This study aimed firstly to evaluate the antioxidants levels (Lycopene & Beta-carotene) within fresh tomato juice (FTJ) and its health effects on atherogenic indices in association to lipid profiles and kidney functions between diabetic animal models. Rats (thirty-two; 180 ± 5 g) were randomly divided to groups; control negative (G1; non-diabetic), control positive (G2; fed standard basil diet), and three diabetic groups induced by single dose of streptozotocin (STZ; 65 mg/kg body weight). Groups of diabetic G3 & G4 (given FTJ by gavages at 2 and 4 mL/day respectively). Glucose, lipid profile (Cholesterol, Triglyceride, LDL.c, HDL.c and VLDL.c), kidney functions with atherogenic indices; the activity of glutathione peroxidase (GSH.Px), glutathione reduced (GSH.Rd) and superoxide dismutase (SOD) were evaluated. Results expressed data indicated that fresh tomato juice antioxidant activities presented at 72.83 ± 2.62 while Lycopene and β-carotene levels were 10.37 ± 1.36 and 3.91 ± 0.22 mg/100 mL respectively. Also, FTJ administration at 4 mL/day was the best effective dose; glucose, cholesterol, triglyceride and LDL.c. However, an elevation in the HDL.c, GSH.Px, GSH.Rd, and SOD were seen compared to G2. In conclusion, fresh tomato juice had hypoglycemic and positive atherogenic indices/effects that enhanced the model lipid profile to nearly the normal levels between diabetic rats especially at 4 mL/day.

Abstract This study investigated the hypolipidemic and antioxidant effects of the juice and water seed extracts of two pomegranate species from Saudi Arabia and Egypt, and compared them with each other as well as with ellagic acid (EA) in high-cholesterol diet (HCD) fed rats. Compared with the case in rats fed HCD alone, EA and juice or water seed extracts of both pomegranate types significantly reduced the levels of total cholesterol, triglycerides, LDL-c, and GSH, increased the level of HDL-c, increased the activity of SOD and CAT, and decreased the level of MDA in the serum of HCD-fed rats. There were more profound effects of the juice or water seed extract of both the Saudi and Egyptian pomegranates on serum HDL-c and GSH levels and the activities of SOD and CAT than those of EA. In conclusion, this study showed that water seed extracts or juice of both types of pomegranate ameliorated HCD-induced hyperlipidemia, lipid peroxidation, and changes of enzymatic and non-enzymatic antioxidants in the serum of HCD-fed rats.

Abstract Twenty-nine Yemeni honey samples were analyzed to determine total phenolic and flavonoid contents using Folin-Ciocalteu and spectrophotometric technique. These tested honey samples were collected from different regions corresponding to various floral species: jujube, cactus and multifloral plants. Folin-Ciocalteu method was adopted for the analysis of total phenolic and flavonoid contents. Gallic acid and quercetin were considered as the best standards as the spectrophotometric response of these compounds are equivalent to most other phenolic acids and flavonoid compounds, respectively. The obtained results of honey samples were in a wide range; the highest phenolic acid concentration was obtained for honey produced from cactus, while the lowest value corresponded to monofloral honey from jujube. On the other hand, a broad variation was also observed in total flavonoid content; the highest value was obtained for honey collected from cactus area (S4) and the lowest value was found in honey produced from multifloral plants (A1).

Abstract The aim of this study was to fortify date palm spathes beverage with pollen grains. The nutritional quality and sensory attributes of the developed products were evaluated. The results showed that pollen grains significantly (P < 0.05) influenced the nutritional and sensory qualities of date palm spathe beverages. With minor exceptions, fortification of spathe beverage with pollen grains significantly (P < 0.05) increased the levels of protein, carbohydrate, fat, total dissolved solid (TDS), magnesium (Mg), iron (Fe), selenium (Se) and vitamins A, E, and C as well as the antioxidant activity (DPPH and FRAP) especially with 5% pollen grains. However, fortification reduced the levels of turbidity, boron (B), nickel (Ni), copper (Cu), zinc (Zn), and molybdenum (Mo). In terms of the colour, taste, and texture of the beverages, the panellists has no preference between the control beverage and 5% pollen grains. The highest overall acceptance was found for the control beverages without pollen grains, followed by those with 5% pollen grains. Overall, the inclusion of pollen grains in the formulation of date palm spathe beverage could enhance the nutritional quality without substantially influencing the sensory acceptability of the beverages.