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Articles by Ali Faleh Al-Shawabkeh
Total Records ( 3 ) for Ali Faleh Al-Shawabkeh
  Ayman Suliman Mazahreh , Ali Faleh Al-Shawabkeh and Jihad M. Quasem
  Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion The sensory evaluation of the sauce prepared From sheep milk using hedonic scale test had higher mean scores than control market sample which was karaki jameed considered as the best quality in Jordan.
  Ayman Suliman Mazahreh , Jihad M. Quasem , Ali Faleh Al-Shawabkeh and Ibrahim Abdullah Afaneh
 

Problem statement: Boiled white brined (Nabulsi cheese) is the mostly consumed in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries.The most outstanding characteristic of Nabulsi cheese is the long keeping ability (more than one year) without cooling, since it is preserved in concentrated brine (up to 25%).
Approach:
This work was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by adjusting pH to the original brine that may specifically act on cross linking bonds of casein. A new apparatus for measuring the actual stretchability was designed and constructed; measurements on different cheeses proved its validity and reliability to measurement stretchability up to 80cm. Detailed treatments revealed the success of the proposed assumption in inducing meltability and stretchability to cheese processed and preserved according to the traditional methods.
Results:
The following results were obtained: It is possible to imply a low but acceptable level of stretchability and meltability through adjustment of the pH in the range of 5.4-5.8 by adding calculated amount of citric acid considering the buffering capacity of the cheese and storing it for few weeks to reach equilibrium.
Conclusion: Conformational experiments proved the applicability of the new method on commercial Nabulsi cheese samples. Sensory evaluation revealed the superiority of pH adjusting treatment specifically at pH 5.4 and 5.8 as well as commercial Mashmouleh cheese that has high meltability and stretchability when used in Kunafa making.

  Jihad M. Quasem , Ayman Suliman Mazahreh and Ali Faleh Al-Shawabkeh
  In developing country including Jordan, the per capita consumption average is 31.1 kg/person per year. In Jordan there is an increased 10% per capita consumption of meat and meat products between 2006 and 2008. This increase in meat consumption is mainly due to the highly nutritive value that added by meat and meat products to the Jordanian consumer. This study described the quality of some sausages as Mortedella plan, Mortedella with olive, Mortedella with pepper, Mortedella with pistachio, silsisio, Frankfurters, Smoked salami and their proximate composition and nutritional values for Jordanian consumer. The proximate analysis as percentage of carbohydrate, fat, protein, ash, moisture and pH, of mentioned local sausages were: 4.3, 16.7, 12.7571, 2.2714, 63.9429 and 6.3429, respectively.
 
 
 
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