Demand for gluten-free food products is on the rise, largely due to heightened consumer awareness regarding celiac disease. This study was conducted to develop quality characteristics of gluten-free cookies produced by replacing rice flour with 0, 10, 20, 30 and 40% green banana flour. The methodology consisted of evaluating the cookie samples was evaluated in terms of chemical composition, physical properties (diameters, weights, thickness and spread ratio), textural properties (cookies hardness), color characteristics (L* (Lightness), a*(redness), b* (yellowness), hue angle and ΔE (Numerical total color difference), as well as microbiological analysis and sensory properties. The results indicated that the cookie samples showed a gradual reduction in moisture, protein, lipid, and total carbohydrate contents, while there was a gradual increase in both crude fiber and ash content with increasing levels of replacement with green banana flour. The physical properties showed a gradual increase in weight, thickness and hardness of cookie samples, while there was a gradual decline in both diameter and spread ratio with increasing percentage of replacement with green banana flour in comparison to the control sample. The color characteristics of the cookie samples showed that a gradual decline in the L* values and b* values, while the a* value of the gluten-free cookies was gradually increased with increasing levels of substitution with green banana flour compared to the control sample. Microbiological assessments showed that the cookie samples produced exhibited a low microbial count, confirming their microbiological safety. Neither Escherichia coli nor Salmonella spp. were detected in any sample throughout the storage periods of 2, 30, 60, and 90 days at ambient temperature (25 ± 2°C). Sensory evaluations revealed that cookie samples prepared by replacing rice flour with 20% green banana flour, received the highest ratings for color, flavor, texture, crispiness, and overall acceptability.

Background: Phthalates are chemical compounds that have the tendency to migrate into food and beverages, thereby leading to negative health consequences. Aims: was to assess the knowledge of phthalates and practices relating to plastic use among adults residing in Jeddah, Saudi Arabia, with an emphasis on cheese wrapped in plastic materials. Material and Methods: A total of 435 adult participants completed an online questionnaire consisting of three sections 1) socio-demographic characteristics, 2) knowledge-related phthalates, and 3) practices related to plastic use. All collected data were verified and analyzed using the Statistical Package for Social Sciences (SPSS). Results: Our findings revealed that 64.1% of the respondents had poor knowledge regarding plastics and phthalates with gender being a significant factor (p=0.0003). The usage rate of plastic material was found to be remarkably high with 38.2% keeping the purchased cheese either in its original plastic wrapping or placed inside plastic boxes. Moreover, 53.6% never viewed the safe plastic number before purchasing the food products. However Interestingly enough, the type of plastics did not influence participant’s decision-making process when it came down to purchasing or consuming cheese (45.1% & 46.2%, respectively). Respondents who had poor practice represented up to 85 %, while those with poor knowledge and practice constituted 65.1%. However, no significant link between these two factors could be established. Conclusions: Poor awareness levels concerning phthalates along with imprudent usage rates for plastics were observed among adults living within Jeddah city's boundaries; thus, appropriate interventions aimed at raising awareness need implementation so as minimize exposure risks associated with this issue. Keywords: Phthalate, Plastic use, Cheese, Knowledge, Practice, Saudi Arabia.

Background: Phthalates’ esters are commonly incorporated into plastic materials to enhance their elasticity, thereby facilitating their migration into food items. Aims: To evaluate the levels of phthalate esters in six distinct varieties of locally produced cheese and sold in Saudi Arabia, at the time of purchase (t=0) and after storage for one and two months. Methods: Six types of local cheeses (Cheddar, Mozzarella, Feta, Cheeseburger slices, Haloumi and Kashkaval) were purchased and analyzed at three different intervals: at the time of purchase (t=0), after one month, and after two months of storage. The Phthalate ester concentrations were determined using indirect gas chromatography with results expressed in mg/kg of cheese. Results: Among the cheese samples analyzed, di(2-ethylhexyl) phthalate (DEHP) was found to be the most prevalent. Halloumi cheese exhibited the highest average concentration of DEHP (4.29 ± 0.51 mg/kg) followed by Mozzarella cheese (3.65 ± 0.46 mg/kg). After two months of storage, more than two-thirds (n=13) of the samples exceeded the permissible limits content of DEHP content while one-third (n=6) and more than half (n=9) exceeded the limits for dibutyl phthalate (DBP) and di-n-octyl phthalate (DNOP), respectively. The levels of phthalates in all cheese types increased with prolonged storage duration with Cheddar cheese exhibiting the highest rate of increase, exceeding fivefold (from 0.34 to 2.29 mg/kg). Conclusion: This study confirms the presence of phthalate in cheese samples, with concentrations varying depending on the cheese type, specific phthalate compound, and storage duration. Heightened consumer awareness regarding cheese storage practices is imperative to mitigate potential health risks associated with phthalate consumption. Keywords: Phthalate, Cheese, chemical analysis, content, Saudi Arabia.

This study aimed to assess the risk of phthalate ester exposure from locally produced cheese consumed by adults in Jeddah City, Saudi Arabia. A total of 435 adult participants completed an online questionnaire regarding their socio-demographic characteristics and cheese consumption patterns. Phthalate levels were analyzed using indirect gas chromatography in six types of local cheeses at three time points: immediately upon purchase, and one and two months after storage. The exposure dose was calculated by multiplying the concentration of the contaminant by the contact rate, and the exposure factor. This product was then divided by the body weight of the individual. The obtained results indicate that females, individuals aged 40–49, and those with a monthly income below 7750 Saudi Riyals (SAR) had significantly higher mean exposures to phthalates compared to other groups. A significant increase (p < 0.05) in total phthalate exposure was noted with longer storage times for most subgroups, except for non-Saudi participants, those aged 18–29, individuals with a secondary school education, and those earning below 7750 SAR. Overall, this study highlights specific vulnerabilities to phthalate exposure related to demographic factors and emphasizes the need for increased awareness and monitoring of phthalate levels in commonly consumed foods.

The consumption of plant-based yogurt has increased due to its health benefits and its importance in the nutritional intake of the elderly and individuals with higher energy requirements. Additionally, it provides a lactose-free alternative for people with lactose intolerance and those following a vegetarian lifestyle. This study aimed to enhance the quality characteristics of plant-based yogurt by developing a probiotic and antioxidant-rich product prepared from oat milk supplemented with 8% sugar, 0.5% xanthan gum, and inoculated with 3% ABT-3 starter culture (Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidum). After fermentation at 39°C for 16 hours, strawberry puree was added at ratios ranging from 0 to 20%. The final products were stored at 4°C for 21 days. The evaluation of the physiochemical characteristics of oat milk and yogurt samples was conducted after preparation, including changes in acidity, pH values, color attributes, phenolic compounds, anthocyanins, antioxidant activities, viable probiotic count, and sensory properties during 21 days of cold storage at 4°C. The results showed that adding strawberry puree to yogurt samples significantly increased total solids, carbohydrates, acidity, phenolic and anthocyanin contents, and antioxidant activity, with these increases being directly proportional to the amount of strawberry puree added. This also improved probiotic viability, maintaining levels above the recommended minimum of 106 CFU/mL or g during cold storage. The yogurt containing 15% strawberry puree achieved the highest sensory scores. The study demonstrates the potential for producing a highly acceptable, antioxidant-rich, probiotic plant-based yogurt from oat milk enriched with strawberry puree.

Background: Phthalate esters are chemicals that are widely used as additives to plastic products that are used in wrapped foods. It exerts a negative impact on health, especially the risk of hypertension, diabetes, CVD, endocrine disorders and fertility. Nigella sativa (black seed) is known to be rich in thymoquinone that exerts different biological activities. This study detected ten phthalate esters in different types of cheeses in local markets and laboratory-prepared cheese with black seed or with curd. Materials and Methods: 18 cheese samples (3 samples from 6 types) (mozzarella, qashquan, cheddar, sliced, Hallom and vita) were collected from local markets packaged in plastic containers. In addition, 3 samples of cheese were prepared in in different conditions (under vacuum or with black seed or with curd) wrapped in parchment paper, and stored for one month at 4ºC. Phthalate esters were extracted, purified by SPE column and then determined by GC/MS. The phthalates were identified according to their retention time compared with standard. Results: Data obtained showed that phthalate esters were found in most samples with higher levels compared with prepared ones (p<0.01). It was found that the prepared cheese under vacuum-packed showed only four phthalate compounds namely DBP, DIDP DEHA and DNOP at very low concentrations) 0.02, 0.05, 0.01 and 0.07mg/kg (respectively. While the rest of the compounds were not detected in the sample, either less than the detection limit as BBP, DMP, or not present. While prepared and immersed in curd, it showed the presence of DEHA (0.01 mg/kg) and the other compounds were not detected. However, cheese prepared and wrapped in parchment paper under a vacuum showed the presence of DBP; 0.02, DIDP; 0.05, DEHA; 0.01 and DNOP;0.07 which reflect reduction of phthalates levels compared with local ones. Conclusion: Wrapping products in parchment paper and the addition of Nigella sativa avoid the release of these compounds to the cheese samples and prevent health problems which reflects the role of parchment paper and Nigella sativa as a scavenger for these esters.