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Articles by Faten L. Seleet
Total Records ( 3 ) for Faten L. Seleet
  Mervat I. Foda , Faten L. Seleet and A.H. El-Ghorab
  The aim of this study was to evaluate new white herby cheese organolyptically and their related volatile compounds to introduce them to the Egyptian market. Celery and thyme with different concentrations (1 and 2%) were used to prepare the new cheese. Results showed that lower concentration (1%) of both celery and thyme got the highest total acceptability scores in both descriptive and hedonic tests. Fresh and cold stored herby cheeses, in addition to control sample were analyzed to identify their volatile compounds using GC-MS, employing the headspace method for the extraction process. Sixty eight volatile compounds were identified as follows: 14-alcohols, 6-aldehydes, 6-ketones, 26-esters, 7- free fatty acids and 9-hydrocarbones. Their concentrations as relative area (%) and KIs were also determined.
  Faten L. Seleet , Jihan M. Kassem , Hala M. Bayomim , N.S. Abd-Rabou and Nawal S. Ahmed
  A nutritional Spreadable Processed Cheese Analogue (SPCA) supplemented with cooked chickpea suitable for children and adults was produced. Cheese base (Ras and Cheddar) was replaced by 10, 20 and 30% w/w of chickpea. Preliminary experiment indicated that 20% chickpea in SPCA was the most acceptable. Gradually increases in Total Solid (TS), protein and ash content were observed with added chickpea except for the level of 10%, while fat content took an opposite trend. Titratable acidity, soluble nitrogen and oil separation index values of control recorded low levels when fresh or during cold storage period, while Total Volatile Fatty Acids (TVFAs) and the meltability values were in the opposite direction. The nutritive values (PER, BV and NPU) in 20% chickpea SPCA were higher. Total essential amino acids were higher in 20% chickpea SPCA. The sulfur containing amino acids were lower in cheese analogue while arginine, histidine, isolucine, lucine, lysine, alanine, aspartic, glutamic and proline were higher. However, the results revealed that both control and SPCA supplemented with 20% chickpea highly provide pre-school and school children their needed of essential amino acids especially arginine. Supplementation with zinc and iron provide about 30% from the daily intake for these children.
  Hayam M. Abbas , Ahmed M.S. Hussein , Faten L. Seleet , Hala M. Bayoumi and M. Abd El-Aziz
  The goal of this study is preparing nutritious beverages based on buffalo’s Butter Milk (BM) or Sweet Whey (SW), as dairy by-products, supplemented with Wheat Germ (WG). The results indicated that, WG powder characterized by high levels of proteins (32.0%), dietary fiber (18.4%), essential amino acids (12.97%), total phenols (0.55 mg GAE/g) and total flavonoids (108.31 mg CT/100 g). The minerals content in WG powder were 44.2, 7.2, 275, 968, 1026, 14.0 and 91 for Ca, Fe, Mg, P, K, Zn and Se, respectively. Preliminary trails indicated that supplementation of SW or BM with 2.0% WG powder and 3.0% sugar were the best levels to be accepted as sensory properties. The SW or BM supplemented with 2.0% WG were higher in yellowish degree, apparent viscosity and antioxidant activity, but lower in lightness and greenish degree compared with non-supplemented. The increasing in antioxidant activity and apparent viscosity was more pronounced in BM supplemented with 2.0% WG powder. However, SW beverage supplemented with WG gained the higher sensory scores compared with other treatments.
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