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Articles by A.S. Gad
Total Records ( 3 ) for A.S. Gad
  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.
  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.
  Hala M. Fakhr El-Din , A.S. Gad , H.F. Haggag , Azza M. Farahat and Marwa M. El-Said
  Background: The current study was designed to raise the antioxidant activity of low fat stirred yoghurt by supplementing with natural sources of antioxidant (pomegranate peel and milk thistle seeds) and to raise its nutritive value by addition Whey Protein Concentrate (WPC) to milk. Material and Methods: The whole Pomegranate Peels (PPs) were dried by using oven (40°C/48 h.) and aqueous extract was prepared from the dried peels. Low fat stirred yoghurt supplemented with 25% Pomegranate Peel Extract (PPE), 0.5 (g/100 mL) WPC and MTSE (1, 1.5, 2, 2.5, 3, 3.5 and 4%) was manufactured. Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activities (DPPH and ABTS) were evaluated in extract and product. Total counts of S. thermophilus, L. delbrueckii subsp., bulgaricus, mold and yeast, chemical composition and physical properties were evaluated of the products. Results: Increasing the concentration of MTSE from 1-4% increased TPC from 17.241-20.225 (equivalent mg gallic acid g–1), TFC from 3.545-6.996 (mg rutin g–1), RSA from 94.085-94.887% and ABTS from 83.694-98.905%. During cold storage the TPC, TFC and antioxidant activity showed a gradually decrease for all yoghurt samples. Increasing the concentration of MTSE in yoghurt samples led to slight increase in total solids, lactose, fat and protein percentage, while these contents were slightly decreased during storage and there wasn’t significantly difference during storage in fat percentage. Acidity percentage was decreased with increasing MSTE percentage and increased during storage. With increasing the MTSE concentration, the counts of S. thermophilus, L. delbrueckii subsp., bulgaricus, molds and yeast were decreased and this also observed during storage at 5±1°C for 15 days. Conclusion: Yoghurt samples with the different concentration of MTSE were accepted when fresh. While along the cold storage at 5°C for 15 days the sensory scores were decreased. The product was contained 25% PPE, 0.5% WPC and 4% MTSE can be recommended of meet health continues consumer demanded and has multihealthy benefits.
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