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Articles by Ahmed M.S. Hussein
Total Records ( 3 ) for Ahmed M.S. Hussein
  Ahmed M.S. Hussein , Nefisa A. Hegazy , Mohie M. Kamil and Ola S.S. Mohamed
  In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calories. Such functional cakes were evaluated chemically, physically and sensorial. The results suggest that, sucrose substitution with sucralose in cakes increased the cake volume and softened the texture (as shown by lower values of hardness, chewiness and gumminess). Water activity of the yoghurt control cake prepared with 100% sucrose with a value of 0.91 was higher than the yogurt cake containing sucralose (p<0.05). The mean water activity of sponge cakes prepared with sucrose was significantly higher than the sponge cakes containing sucralose (p<0.05). The obtained low calorie yoghurt cake characterized with its low calorie and food energy (103.22 and 431.3/100 g) than control yoghurt cake (268 and 1119/100 g). Also, low calorie sponge cake had low calorie and food energy (98.0 and 409.4/100 g) compared to control sponge cake (276.9 and 1156.9 g, respectively). Sensory scores of studied cake samples indicated that, texture and flavor of all samples were not affected significantly in case of replacing sucrose with sucralose in yogurt or sponge cake. A significant difference in cells and crumb color was observed in all cake samples when compared with control cake samples.
  Ahmed M.S. Hussein , Mohie M. Kamil , Shereen N. Lotfy , Khaled F. Mahmoud , Fathy M. Mehaya and Ayman A. Mohammad
  Background: Herbs have been used for several purposes i.e., flavorings, beverages, repellents, fragrances, cosmetics and for their medicinal properties. Now a days, the interest in herbs has considerably increased, particularly as a natural source of flavor and antioxidants for the food and pharmaceutical industries. The quality and acceptability of food are related to flavor stability. It is well known that, manufacturing and storage processes, package materials and ingredient of foods often reduce aroma compound intensity. In order to minimize aroma degradation or loss during processing and storage, it is beneficial to encapsulate volatile ingredients prior to use in foods or beverages. Objective: This study aimed to investigate the effect of using different carrier materials on chemical composition, thermal stability and antioxidant activity of nano-encapsulated rosemary essential oil. Methodology: About 100 g of rosemary was subjected to hydro-distillation using Clevenger apparatus for 4 h to isolate its essential oil. Essential oil sample was analysis by GC-FID and GC-MS. The nano-encapsulation was procedure by homogenization technique in all samples. Encapsulation Efficiency (EE), Transmission Electron Microscopy (TEM), DPPH scavenging activity and total phenolic content of encapsulated essential oil samples were evaluated. Thermal stability assessment was done by Differential Scanning Calorimetric (DSC). Results: The results revealed that the highest release of total phenol (3349.4 μg GAE mL–1) and DPPH scavenging activity of rosemary EO were found in case of using chitosan as carrier material for nano-encapsulation process compared to CMC or sodium alginate. Also, the nano-encapsulation process improved thermal stability of rosemary EO. The TEM of nano-encapsulated of rosemary EO in CMC showed the lowest nano-particle size (10-20 nm) compared with chitosan or sodium alginate. After the GC-MS analysis of the volatile compounds of rosemary EO revealed that 1,8-cineole (30.88%), camphor (22.71%), α-terpineol (15.01%), α-pinene (8.78%) and camphene (4.31%) were the major compounds in rosemary EO. The results showed an increasing content of oxygenated monoterpenes, sesquiterpenes, sesquiterpene oxide and ester in nano-encapsulated rosemary EO samples. An opposite behavior was observed in content of monoterpens. Conclusion: In this study, the major components of rosemary EO were 1,8-cineole (30.88%), camphor (22.71%), α-terpineol (15.01%), α-pinene (8.78%) and camphene (4.31%). The type of wall materials has influence on the particles size and encapsulation efficiency and antioxidant activity of rosemary EO. The results indicated that nano-capsulation process increased the thermal stability of rosemary EO and could be useful as antioxidant for various thermal processing applications in industry.
  Ahmed M.S. Hussein and Hatem S. Ali
  Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them. Methodology: Raw materials (oat and date seed flour) and snacks were analyzed for their proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance and overall acceptability. Results: The obtained results revealed that, incorporation of date seed powder resulted in a significant increase in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling number (sec). Addition of date seeds to oat flour decreased the t parameters of RVA such as peak viscosity, trough, breakdown, setback, final viscosity, pasting temperature and peak time. Also, sensory evaluation indicated that, increasing DS levels in snacks led to decrease the sensory scores of color and crispness but in the same time, taste was increased and flavor, appearance and overall acceptability not affected significantly. Conclusion: This by-product could be valuable and excellent source for low-priced functional food components, where, snacks characterized by its higher crude fiber, minerals and acceptable sensorial.
 
 
 
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