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Articles by Fatma A.M. Hassan
Total Records ( 2 ) for Fatma A.M. Hassan
  Fatma A.M. Hassan , A. K. Enab , Mona A.M. Abdel-Gawad , Hala M. Bayoumi and Y. B. Youssef
  Background: Moringa oleifera leaf (MOL) is a good source of protein, antioxidant and minerals, making it a suitable functional ingredient for improving nutritional and organoleptical properties of food products. Moringa oleifera dried leaves were used in manufacture of soft white chesses with different ratios (1, 2 and 3%), respectively. Materials and Methods: Resultant cheese with best ratio was analyzed chemically and organoliptically fresh and during cold storage at for 2, 4 and 6 weeks. Results: Results showed that 1% of Moringa oleifera dried leaves powder was a best ratio and a good appearance, body and texture and flavour. Chemically analysis showed that treatment (1% mol) had higher acidity and lower pH than control fresh or during cold storage until 6 weeks. Total solids, total protein/dry matter and fat/dry matter took the same trend of acidity. Also, it had a higher content of soluble nitrogen/total nitrogen percent, total volatile fatty acids, tyrosine, tryptophan than control either fresh or during cold storage. Control had a higher whiteness than treatment and gradually decreased during cold storage. Change of colour in treatment may be due to increased of dietary fiber of Moringa oleifera. Conclusion: Treatment had a highest content of glutamic acid, proline and leucine. Moringa leaves and resultants of white cheese had 17 amino acids.
  Fatma A.M. Hassan , A.K. Enab , Mona A.M. Abd , El-Gawad , N.S. Abd Rabou , Hoda S. El-Sayed and Aboelfetoh M. Abdalla
  Background and Objective: Moringa oleifera oil is composed of highly unsaturated fatty acids containing 80.4% polyunsaturated, mainly oleic acids 67.9% and had a low acid value and low free fatty acids composition, so it is acceptable for edible application. The objective of study was the feasibility of using Moringa oleifera oil in manufacture of cheese compared with other oils (olive, sun flower) and the effect of using Moringa oleifera oil in chemically; organoleptically and microbial content in cheese. Materials and Methods: Fat was mechanically separated from buffalo's milk to reach 3% fat. Then the resultant milk divided into four portions. First let as control, then, the rest milk divided into three portions and fat substituted with 1, 1.5 and 3% of olive, moringa and sunflower oils. The resultant milk manufactured to soft white cheese and the resultant cheese was analyzed chemically, microbiologically and organoleptically. Results: Findings showed that 1.5% of different oils are best ratio and had gained highest scores for appearance, body and texture and flavor. The soft white cheese manufactured by Moringa oleifera oil was a best treatment than control and other treatments and has antimicrobial properties. Acidity, fat, total nitrogen, soluble nitrogen, total volatile fatty acids (TVFA) and thiobarbituric acid (TBA) increased during cold storage at 5°C+1 for 3 weeks cheese with Moringa oleifera oil had lower (PV) peroxide value than other treatments and pH took an opposite trend. Conclusion: It was concluded that Moringa oleifera oil in soft cheese improved body and texture, flavor, than olive and sunflower oils and also increased the shelf life of cheese.
 
 
 
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