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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Exploring the suitability of incorporating tiger nut flour as novel ingredient in gluten-free biscuit

100%
Ahmed Z. S., Hussein A. M. S.
Polish Journal of Food and Nutrition Sciences
|
2014
|
tom 64
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nr 1
The effect of using tiger nut flour to improve the functional properties of gluten-free biscuit was explored. Corn flour in the biscuit formulation was replaced at three levels, 10, 20, and 30% with tiger nut flour (TNF). Biscuit containing only corn flour was used as control. Prepared biscuits were analyzed for their proximate composition, physical properties, diameter, thickness, color, texture, and were subjected to measurements using differential scanning calorimetery (DSC) and scanning electron microscopy (SEM). Incorporation of tiger nut flour resulted in a significant increase in fibre and ash contents and in a decrease in protein content. The spread ratio of the biscuits increased significantly by increasing TNF content, which is considered a desirable quality attribute. Tiger nut-containing biscuits exhibited lower total color difference ?E value compared to the control sample. Thermal characteristics of TNF-containing biscuits differed significantly (P?0.05) from the control where TNF resulted in decreased onset gelatinization temperature (To) and peak temperature (Tp). Furthermore, enthalpies of control biscuits were significantly higher than of those containing TNF; that might be due to partial gelatinization since their enthalpies were smaller than in control biscuits. Measurement of baked biscuits texture showed that hardness and resilience values decreased when TNF content in the biscuit formulation increased. Microscopic observation revealed that TNF-containing biscuits had the most uniform and homogeneous pore distributions. These attributes probably positively influenced the quality with better surface characteristics. The results of this study revealed that incorporating TNF at the ration of 20% resulted in biscuits of superior technological quality expressed in shape, cross section structure, hardness, and surface appearance.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Physicochemical, sensory and functional properties of wheat-doum fruit flour composite cakes

81%
Hussein A. M. S., Salah Z. A., Hegazy N. A.
Polish Journal of Food and Nutrition Sciences
|
2010
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tom 60
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nr 3
Four cake recipes were prepared; using 0, 10, 20 and 30% replacement levels of wheat flour by doum fruit flour (DFF). The chemical, physical, organoleptic characteristics and biological quality of the prepared cakes were studied. Results indicated that there was a gradual enhancement in water absorption and mixing tolerance index with increasing DFF in the cakes. The flavour and general acceptability of cake containing 10 and 20% DFF were significantly higher. The cakes were fed to rats alone or plus cholesterol powder and cholic acid for 42 days, growth and plasma total lipids were evaluated. The data showed higher food intake and lower gain in body weight in rats fed on the cake supplemented with DFF than for the hypercholesterolemic (HC) group. The plasma total cholesterol and non-HDL-cholesterol levels for animal groups which were fed on cakes with DFF (10-30%) was significantly lower than the in the hypercholesterolemic (HC) group (p<0.05). The highest plasma HDL was found in rats consuming diets based on cake containing 30% DFF. The atherosclerotic index showed progressive decrease with the increase of DFF level in the cakes. It can be concluded that DFF could be useful for preparation of cakes for those suffering from hypocholesterolemia.
3
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Antioxidative, antibacterial and antifungal activities of tea infusions from berry leaves, carob and doum

81%
Hussein A. M. S., Shedeed N. A., Abdel-Kalek H. H., Shams El-Din M. H. A.
Polish Journal of Food and Nutrition Sciences
|
2011
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tom 61
|
nr 3
This study is carried out to evaluate the chemical composition and physicochemical properties of berry leaves, carob and doum tea infusions and their mixtures. Furthermore, the antioxidant activities of these extracts were investigated by scavenging of 1,1 diphenyl-2-picrylehydrozyl (DPPH) radicals. The proliferation inhibition activities on some types of bacteria and yeast were also measured for evaluating the antimicrobial activity of berry leaves, carob and doum tea infusions and their blends. The results showed that carob was characterized by its high protein content. The highest percentage of fi ber was found in doum sample, followed by carob but ash was the highest in berry leaves samples. The levels of most elements were higher in carob sample, when compared with those of berry leaves and doum samples. The highest value of TSS was found in the tea infusions of doum and carob (22.5 Brix), meanwhile, the lowest was observed in the doum tea infusions (10.60 Brix). Acidity of berry leaves, carob and doum tea infusions was higher than that of the berry leaves +doum tea infusions, but lower than that of the berry leaves + carob + doum tea infusions. Total sugars formed the major components in doum and berry leaves + carob tea infusions. Doum and carob tea infusions had signifi cantly higher non-reducing, but lower contents of reducing sugars than the other tested samples. The results indicated that berry leaves + carob + doum tea infusions sample showed higher quality attributes especially color, taste and overall acceptability. The berry leaves and berry leaves + carob tea infusions had a high level of vit. C (11.05 and 10.28 mg/100 g), while it was low in doum tea infusions. Blended samples showed a higher content of total phenol compounds compared to tea infusions of berry leaves, carob and doum. Data indicated that the berry leaves + carob + doum, berry leaves + carob, berry leaves + doum and doum + carob tea infusions samples were good antioxidants with strong DPPH radical-scavenging activity. The results confi rmed that the investigated extracts had good antimicrobial activity, especially against bacteria.
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Chemical, rheological and sensory evaluation of pate stuffed with broccoli (Brassica oleraceae L.)

81%
Hassan E. A., Hussein A. M. S., Hussein A. A. A.
Polish Journal of Food and Nutrition Sciences
|
2013
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tom 63
|
nr 4
This study aimed to produce a baked dietary product (pate) enriched with broccoli florets that were sprayed in the field with methionine. Treated broccoli florets were separately stuffed in pate at three levels (5, 10 and 15%, w:w) in the form of minced, steam blanched and fried broccoli florets. A significant increase in reduced glutathione content was observed in the methionine-treated broccoli florets compared to methionine-untreated broccoli florets during processing to minced, steam blanched or as fried with butter. The pate stuffed with methionine–treated broccoli florets at different levels had higher fiber and protein contents if compared to control sample (not stuffed pate). Stuffing the processed pate had no effect on the estimated rheological properties, color attributes, baking tests and organoleptic properties. Increasing the ratio of stuffed methionine-treated broccoli florets increased loaf weight and decreased crumb moisture. The results revealed that stuffing pate with methionine-treated broccoli florets had enriched the nutritive value and baking quality. Generally, pate stuffed with methionine-treated broccoli florets (5:15%) did not significantly affect technological, rheological, sensory quality of pate and improved its nutritional values.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of wheat flour supplemented with barely and/or corn flour on balady bread quality

81%
Hussein A. M. S., Kamil M. M., Hegazy N. A., Abo El-Nor S. A. H.
Polish Journal of Food and Nutrition Sciences
|
2013
|
tom 63
|
nr 1
This study was focused on substituting a part of wheat flour (WF) with whole meal barley (WBF), gelatinized corn flour (GCF) and both of them in balady bread, as an attempt to solve the shortage in wheat production. Chemical, rheological, color and sensory properties were determined. Stalling of balady bread was evaluated. It is found that the incorporation of WBF and GCF into balady bread improved protein, fat, fiber, ash, β-glucan and minerals (Ca, P, K and Fe). Blending WBF or GCF with WF gave higher rheological parameters of dough; meanwhile lightness of the produced breads was reduced. Also, sensory properties of the separation layers and roundness were not affected significantly, but a significant difference was observed in taste, crust colour and odour at replacement level of 30%. Generally, WF supplemented with WBF:GCF (30:15%) did not affected technological quality of balady bread and improved its nutritive values.
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Production of low calorie bakery product with pleasant flavour, antioxidant and antimicrobial activities

81%
Hussein A. M. S., Shaheen M. S., Abdel-Kalek H. H., Abo El-Nor S. A. H.
Polish Journal of Food and Nutrition Sciences
|
2014
|
tom 64
|
nr 4
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Evaluation of chitosan/fructose model as an antioxidant and antimicrobial agent for shelf life extension of beef meat during freezing

61%
Shaheen M. S., Shaaban H. A., Hussein A. M. S., Ahmed M. B. M., El-Massry K., El-Ghorab A.
Polish Journal of Food and Nutrition Sciences
|
2016
|
tom 66
|
nr 4
In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs) as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Antioxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9) showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.
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