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Articles by Ayman Suliman Mazahreh
Total Records ( 9 ) for Ayman Suliman Mazahreh
  Ayman Suliman Mazahreh
  The study investigates and reveals the attitudes of women headed households concerning the packaging of ready-to-eat foods in Jordan. To achieve the objective of the study, 204 women headed of households were selected to be the sample of this study selected from Amman and Jerash governorates (101 and 103, respectively). The attitudes of the sample were measured via 34 items attitudes scale which was prepared by the researcher. The average performance of the covered members of the study was 128.28 and 128.87 for Amman and Jerash governorates, respectively. The overall attitudes towards higher packaging of ready-to-eat foods as the average of all educational levels (128.58) and the value is high. A t-test was also carried out to measure the study variables age, years of study, income level, years of marriage, number of family members, residential area and employment status of women headed households. A variance analysis of average performance was made on the same variables and results of differences in average performance indicate that there is no differences in attitudes depending on the residential area, the status of the study and also it was not depending on the different age groups of women sample or educational level or according to the median income. While the results of variance indicated that there is a significant differences were among women according to number of years of marriage and those differences were for the benefit of a class (6-10) years on the category (1-5) years at the level of significance (0.042) and for the benefit of category (11-15) years son the category (1-5) at the level of significance (0.004) and those differences for the benefit of families with the number of individuals (6-10) on the number (11-15) at the level of significance (0.022).
  Ayman Suliman Mazahreh , Jihad M. Quasem , Nizar Issa Alrabadi and Omer Turki Mamdoh Ershidat
  The microbial and chemical profiles of ten types of Jordanian sausage products were monitored on the production day and after 60 days of storage at 4°C. Samples were collected on days 0 and day 60 and tests of pH value, moisture content, bacterial counts and physical appearance were conducted. The findings designated slight statistically significant changes in samples' quality during the storage time. Thus, storing sausage at 4°C is satisfactory to preserve its quality. The hygienic quality of the raw materials is the main factor affecting the final value of the product. All the products in the study fit the Jordanian standards of specification.
  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.
  Jihad M. Quasem , Ayman Suliman Mazahreh , Khaled Abu-Alruz , Ibrahim A. Afaneh , Ala`a H. Al-Muhtaseb and T.R.A. Magee
  Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated.
Approach:
Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures.
Results:
No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample.
Conclusion:
Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.
  Khaled Abu-Alruz , Ayman Suliman Mazahreh , Jihad M. Quasem , Ramadan K. Hejazin and Jafar M. El-Qudah
  Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese 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. However, these characteristics are rarely available when usual processing and preservation method were used. Approach: This study was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by proteolytic enzymes to the original brine that may specifically act on cross linking bonds of casein. In this study, six commercial proteases were used. It was found that Nabulsi cheese treated with papain developed an outstanding fibrous structure, this gave superiority in the application in kunafa, pizza and pastries. Results: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage; this indicated the restricted enzyme action, probably due to high salt concentrations (18%) in storage brine. Conclusion: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage.
  Jihad M. Quasem , Ayman Suliman Mazahreh , Ibrahim Abdullah Afaneh and Amer Al Omari
  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 reconstitute 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. This study aimed at improving the solubility of jameed and the colloidal stability of it is dispersion for this purpose a wettability and a syneresis test of dispersion were developed for the measurement of jameed solubility. Treating butter milk at 55 °C for 3 min had the best result regarding jameed paste yield and solubility, along with enhancement of jameed paste texture compared with the other heat treatment. 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.
  Omer Turki Mamdoh Ershidat and Ayman Suliman Mazahreh
  The nutritional value of diary based product that contains probiotic bacteria on the gastrointestinal health and functions have been investigated in this study. Both probiotic Lactobacillus bulgaricus and Streptococcus thermophilus species, contribute to the formation of yogurt as a result of anaerobic fermentation of lactic acid in the milk. The benefits of yogurt consumption on the gastrointestinal function mediated through the gut micro flora, bowel transit and the enhancement of gastrointestinal immune responses. Numerous studies suggested beneficial therapeutic effect of probiotic bacteria in the yogurt and other fermented dairy products on the gut health. Certain disease with gastrointestinal tract such as, lactose intolerance, diarrhea, colon Cancer, inflammatory bowel disease and other bacterial infection were inhibited through high consumption of yogurt. Probiotic bacteria can protect against enteric infection and inhibit chemically Carcinogens induce tumorization in the gastrointestinal tract. Modulation of the gut microflora and the enhancement of mucosal immunity of the gut are both mechanisms of probiotic function potentially influence gut function. Combination of Probiotic active culture and prebiotics non digestible food ingredient, beneficially affect the host by improving the survival of live microbial dietary supplement through its transit in the gut and by stimulating the activity of colon bacteria, specially Bifidobacteria and Lactobacilli genera. Further well-designed, controlled animal studies are needed to confirm the effects of different sources of probiotic strains used in the diary products, on gut health and function.
  Lubna Akroush and Ayman Suliman Mazahreh
  The study aimed at identifying the extent of students’ freedom in selecting unsystematic activities in the Jordanian universities. The sample was selected randomly (8 universities) and consisted of 658 students 48.6% males and 51.4% females. The researchers had developed a questionnaire using appropriate statistical method (Kay Square box). The results were: 57.8% of students hadn’t been to any activities center, government university students freely select activities and the rate of participation increased and decreased due to their level and GPA. The study recommended to encourage students to participate, choose freely, incentive awards, provide budget and exploitation preferences talents in dealing with activities.
  Omer Turki Mamdoh Ershidat , Ayman Suliman Mazahreh and Jibreel Ejraed Alodat
  This research is concerned with studying some factors associated with obesity in adolescent girls within the age group of 13.00-16.00 (14.5971±1.12752). The research was conducted with middle-school and high-school age girls ranging from 7th-10th grade. Information was collected from 139 participants through a questionnaire. The results revealed the following about participants: mean age of 14.5971, an average weight of 54.7986 kg, average height of 1.5337 m, average Body Mass Index (BMI) of 23.2967. Typical family size is 2.8345. Father’s education level is 4.6978. Father’s job is 2.1223. Mother’s education level is 4.1511. Mother’s job is 2.1223. When responding to the question: Are any of your friends overweight? The response was 1.4388. When responding to the question: Do you have regular physical activity? The response was 1.9856. The study also made many recommendations to overcome the problem of obesity among adolescents.
 
 
 
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