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Articles by Abeer F. Zayan
Total Records ( 2 ) for Abeer F. Zayan
  A.G. Mohamed , Hayam M. Abbas , Abeer F. Zayan and Nayra Sh. Mehanna
  Objective: The capability of production of vitamins by some strains of bacteria is the target of this research to prepared a new style of dairy beverage. Methodology: Three different strains of bacteria (L. acidophilus, L. rhamnosus and Bifidobacterium bifidum) or their mixture were evaluated for their ability for production of different vitamins in a dairy beverage. An experiment was designed to prepare papaya-whey-beverage (40:60 w/v) inoculated with 1% of each of the above strains or their mixture to serve four treatments. Estimation of 11 vitamins in the fresh beverages were conducted and the sensory properties of the resultant beverages were also evaluated. Results: Obtained data revealed that all the estimated vitamins were increased by fortification of probiotic bacteria; however their contents showed intra-values differences. Results showed that L. rhamnosus had the highly ability in production of vitamin E, D, B2 and B12, however, L. acidophilus succeeded in production of vitamin A, K, nicotinic and thiamin. On the other side, Bifidobacterium bifidum had the highest ability for production of folic acid, it produced 315.5 Fg/100 mL sample rather than all other strains. Using of 1% of mixture of strains lead to decrease the values of all estimated vitamins except vitamin C. No clear differences were observed in the organoleptic properties within all samples. Conclusion: It could be concluded that using of some probiotics bacteria can be able to produce natural vitamins in dairy beverages to improve health concept.
  Tarek A. Morsy , Ashraf G. Mohamed , Abeer F. Zayan and Ahmed F. Sayed
  Oilseed lipids are important sources of unsaturated lipids. Among oilseeds, sunflower, linseed and soybeans seed are used both in farms and experimental work. Moreover, the improvement of unsaturated fatty acids and Conjugated Linoleic Acid (CLA) in milk products is important for human health. The aim of this work was to enhance the fatty acid profile of processed cheese by using milk from goats fed with different additives, namely sunflower seed or sunflower oil. Fifteen lactating goats, in early lactation, were distributed to three groups using complete randomized design for a three months experimental period. The treatments were: (1) control diet consisted of concentrate feed mixture: berseem clover (1:1 dry matter bases), (2) control +50 g/head/d sunflower seed and (3) control +20 mL/head/d sunflower oil. Milk of each treatment was pooled and used in processed cheese manufacturing by acidifying milk with diluted lactic acid until coagulation. Cheese samples were stored at 7°C for 3 months. Results showed that experimental additives increased (p<0.05) the total unsaturated fatty acids and CLA in the processed cheese. All additives decreased (p>0.05) the total saturated fatty acids and increased (p<0.05) the polyunsaturated fatty acids contents of the processed cheese fat. Processed cheese color, flavors and physical properties, such as oil separation melting index and penetrometer reading were not significantly affected (p>0.05) by the experimental additives. It may be concluded that sunflower seed or sunflower oil addition to lactating goat rations increased the nutritive value of processed cheese.
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