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Articles by A.F. Sayed
Total Records ( 5 ) for A.F. Sayed
  A.S. Gad , A.M. Kholif and A.F. Sayed
  The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory characteristics and apparent viscosity were evaluated. To evaluate the nutritional value of yogurt, antioxidant values were monitored during storage and the sample which recorded the highest values would determine its chemical composition. In addition, some micronutrients (HCl-soluble minerals) and (folate and C vitamins) compared to plain yogurt. Results showed that yogurt enriched with 10% date syrup had a significant sweetness, recorded the highest antioxidant values, higher in HCl-soluble minerals and folate concentration compared to plain yogurt. It could be concluded that numerous health benefits beyond its nutritional value have been associated with consuming yogurt enriched with 10% date palm syrup.
  M. Abd El-Aziz , H.F. Haggag , M.M. Kaluoubi , Laila K. Hassan , M.M. El-Sayed and A.F. Sayed
  The yield percentage, chemical and physical properties of ethanol precipitated Cress Seed Mucilage (CSM) and flaxseed mucilage (FSM) compared with commercial Guar Gum (GG) were evaluated. Flaxseed or cress seed (100 g) and 900 mL distilled water were stirred for 5 h at a speed of 300 rpm min-1 in a 60°C water bath. The filtered extracted mucilage solution was precipitated with 2 V of 95% ethanol and the mucilage was separated by centrifugation at 3000×g for 10 min. The precipitated mucilage was then dried in a hot air oven at 60°C over night. The FSM yield (10.22% w/w) was higher than that CSM (7.29% w/w). Total proteins and ash contents in both FSM and CSM were higher than those in GG. There was no significant difference in Water Holding Capacity (WHC) of starch gel (2.0% starch) containing GG, FSM or CSM at the same concentration (0.1, 0.2 and 0.6%). However, at 0.4% concentration, the WHC of starch gel containing FSM was significantly lower than those containing CSM or GG. All polysaccharides solutions (1.0%) exhibited shear-thinning behavior, which was more pronounced in GG solution. The GG solution had the highest clarity compared with FSM and CSM solutions. However, the lightness and yellowish degrees were the highest, the redness was the lowest in both FSM and CSM solutions compared with GG solution (1.0%). The foaming capacity of FSM and CSM solutions were the highest compared with GG solution (1.0%). The GG solution had the highest foam stability, while the CSM had the lowest foam stability. The antioxidant activity of the CSM solution was the highest followed by FSM and GG solutions (1.0%).
  A.S. Gad and A.F. Sayed
  Whey protein concentrate (WPC 80) was modified by partial hydrolysis with Protamex to 5, 10, 15 and 20% degree of hydrolysis (DH). Whey protein concentrate 80 and its hydrolysates were analyzed, compared to FAO/WHO/UNU amino acid requirement pattern based on amino acid requirements of preschool-age child. The enzymatic hydrolysis of WPC 80 leads to numerous alterations in protein functional characteristics, like changes in solubility. The pH-protein solubility profiles of WPC 80 and its hydrolysates were used to determine protein solubility. A modified method of AOAC was used to determine Cysteine, Branched-Chain Amino Acids (BCAA) and Tryptophan at various degree of hydrolysis. Results showed that modified whey protein concentrate by partial hydrolysis degree at 15% were highly solubility and the global amino acids determined in an optimal content that makes them appropriate for food formulations as a source of health benefits amino acids.
  M. Abd El-Aziz , G.A. Mahran , A.A. Asker , A.F. Sayed and S.S. El-Hadad
  Blending of edible fat with vegetable oils is a common practice in many countries to improve the physical and nutritional quality. Physicochemical properties and oxidative stability of Butter Oil (BO), Refined Palm Oil (RPO) and their blends were investigated. The liquefied BO and RPO were mixed in proportions of 10:0, 8:2, 6:4, 4:6, 2:8 and 0:10 (w/w) to create 6 treatments. The results showed that total saturated fatty acids decreased, while oleic and linoleic acids as unsaturated fatty acids, β-sitosterols and tocepherols contents increased by increasing the proportion of RPO in BO. Blending of BO with RPO reduced the PLLn triglyceride, while PLP, PLO, OLnL and LOO triglycerides contents increased (P, L, Ln and O represent palmetic, linoleic, linolenic and oleic acids, respectively). Solid Fat Content (SFC) oil blends was lower than both RPO and BO at 0.0 and 10°C, while at 25°C, the SFC of oil blends was close to the pure BO. A major increase in induction period was observed at the proportion of 20 and 40% RPO in BO, after which the increases were not significant. Addition of RPO caused slight increase in both Peroxide Value (PV) and ρ-anisidine value (ρ-AV) of BO compared with pure BO until day 12, after which blending of BO with 20% RPO had the lowest PV and ρ-AV. Therefore, blending of BO with 20% RPO was sufficient to increase the induction period and depress the secondary oxidation compared with BO, PO and other blends.
  M. Abd El-Aziz , H.F. Haggag , M.M. Kaluoubi , Laila K. Hassan , M.M. El-Sayed and A.F. Sayed
  The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.
 
 
 
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