PROTECTIVE ROLE OF POMEGRANATE JUICE BLENDED WITH WHEATGRASS AND LEMON EXTRACTS FOR RELIEVE CARBOHYDRATE INTOLERANCE

Characteristics and protective effect of pomegranate juice (PJ), lemon juice (LJ), wheatgrass juice (WGJ) and their functional blends were evaluated. Total phenolics (TP), flavonoids (TF) content as well as free radical scavenging activity were determined. Meanwhile, total acidity, pH values were determined and the organoleptic attributes were evaluated. Also, the protective effect of functional blending juice against carbohydrate intolerance in patients was investigated by hydrogen breath test.  The results revealed that the WGJ are low acidic in nature. While, the PJ and LJ showed high acidity which raised the total acidity in the functional blending juice. PJ had high content of total phenolics 17.45 mg/ml followed by 5.85 mg/ml for functional blending juice. While, the LJ showed high acidity which raised the total acidity in the in the functional blending juice. PJ had high content of total phenolics 17.45 mg/ml followed by 13.25 mg/ml for functional blending juice. While, significant increase in the TF 22.15 mg/ml in the wheatgrass juice followed by functional blending juice 5.70 mg/ml significant increase in the TF 25.25 mg /ml in the functional blending juice followed by 22.15 mg/ml for wheatgrass juice. Whereas, the results showed that functional blending juice recorded the highest antioxidant activity, which revealed great free radical scavenging activity 98.16%. Depending on sensory evaluation, the proportions of fourth blend WGJ: PJ: LJ in ratio 20:70:10 was most preferred for consumption by the panelists compared to other blending ratios.  After one month for patients group treated by functional blending juice at blinds ratio (WGJ 20: PJ 70: LJ 10), showed a significant decrease in the concentration of the hydrogen level in the exhalation air to reach a significant level of the control patients group, indicating the ability of the active compounds in functional blending juice to relieve the problems of carbohydrate intolerance. Accordingly, healthy promoting beverages can be produced by addition blending of pomegranate juice, lemon juice and wheatgrass juice

Studies on Acceleration of Ras Cheese Ripening by Aminopeptidase Enzyme from Buffaloes' Pancreas. II-Utilization of Buffaloes' pancreas aminopeptidase in acceleration of Ras cheese ripening

Abstract: Aminopeptidases are an exopeptidase that catalyzes the hydrolysis of amino acid residues from the Nterminus of peptide or protein substrates, these are believed to act in concert to completely degrade the products of proteolysis into amino acids. The presence of free amino acids in Cheddar cheese and their contribution to aged flavor clearly and debittering effect in cheese indicates the importance of aminopeptidases in the ripening process. Fresh mixture of buffaloes' and cows' milk (1:1) was divided into five portions. The first portion was left without treatment and served as a control (C). The aminopeptidase was added at levels of 0.03 (T1), 0.06 (T2), 0.09 (T3) and 0.15 (T4) units / kg milk. All five milk samples were manufactured into ras cheese. Ras cheese samples were taken periodically when fresh and after 15, 30, 45, 60, 75, 90, 105 and 120 days of storage at 14 ± 1°C for analysis. After 60 days of ripening, sample T2 was more superior as it had an acceptable acidity and pH value and the difference between it and control was significant. The moisture and total nitrogen contents of sample T2 were 36.65 and 4.643% and there is no significant difference between T2 and control. The level of soluble nitrogen in the control cheese was lower than those of treated cheeses and the difference between sample T2 and control was significant. The use of buffaloes' pancreas aminopeptidase increased soluble tyrosine and tryptophan contents in the resultant cheeses as compared with the control. Specific assessment of proteolysis by measuring decrease in the intensity of protein bands by urea-PAGE showed considerable decreases in intact α s1 and β-casein in sample T2 compared to the control. Organolyptically treatment 2 had the highest total score among treatments followed by sample T1 then T3, T4 and finally control cheese. Therefore addition of 0.06 units of buffaloes' pancreas aminopeptidase / kg milk would accelerate the ripening process of Ras cheese through 60 days without any defects in its properties