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Articles by H.F. Haggag
Total Records ( 3 ) for H.F. Haggag
  M. Abd El-Aziz , H.F. Haggag , M.M. Kaluoubi , Laila K. Hassan , M.M. El-Sayed and A.F. Sayed
  The yield percentage, chemical and physical properties of ethanol precipitated Cress Seed Mucilage (CSM) and flaxseed mucilage (FSM) compared with commercial Guar Gum (GG) were evaluated. Flaxseed or cress seed (100 g) and 900 mL distilled water were stirred for 5 h at a speed of 300 rpm min-1 in a 60°C water bath. The filtered extracted mucilage solution was precipitated with 2 V of 95% ethanol and the mucilage was separated by centrifugation at 3000×g for 10 min. The precipitated mucilage was then dried in a hot air oven at 60°C over night. The FSM yield (10.22% w/w) was higher than that CSM (7.29% w/w). Total proteins and ash contents in both FSM and CSM were higher than those in GG. There was no significant difference in Water Holding Capacity (WHC) of starch gel (2.0% starch) containing GG, FSM or CSM at the same concentration (0.1, 0.2 and 0.6%). However, at 0.4% concentration, the WHC of starch gel containing FSM was significantly lower than those containing CSM or GG. All polysaccharides solutions (1.0%) exhibited shear-thinning behavior, which was more pronounced in GG solution. The GG solution had the highest clarity compared with FSM and CSM solutions. However, the lightness and yellowish degrees were the highest, the redness was the lowest in both FSM and CSM solutions compared with GG solution (1.0%). The foaming capacity of FSM and CSM solutions were the highest compared with GG solution (1.0%). The GG solution had the highest foam stability, while the CSM had the lowest foam stability. The antioxidant activity of the CSM solution was the highest followed by FSM and GG solutions (1.0%).
  M. Abd El-Aziz , H.F. Haggag , M.M. Kaluoubi , Laila K. Hassan , M.M. El-Sayed and A.F. Sayed
  The effect of using ethanol precipitated cress seed (CSM) and flaxseed (FSM) mucilages in ice cream manufacture compared with commercial Guar Gum (GG) was studied. Ten treatments of ice cream mixes consisted of 10.0% milk fat, 11.5% MSNF and 15.0% sucrose were prepared. The CSM, FSM and GG were added separately at the rates of 0.025, 0.05 and 0.10% (w/w) to create 9 treatments. The latter batch had no polysaccharides' serve as a control. The results showed that the using of CSM and FSM had no significant effect on pH value, acidity content and surface tension of ice cream mix compared with GG or control mix. Protein load was the highest in ice cream mix containing 0.025% GG and CSM, however, protein load decreased, as GG or CSM concentration increased. The ice cream mix containing 0.025% GG exhibited lowest viscosity, while that containing 0.05% GG exhibited highest viscosity compared with those containing other polysaccharides at the same portion. As addition rate of 0.1%, mix containing FSM was higher than that containing CSM, however, mix containing GG separated into two layers. The overrun was the highest in the frozen ice cream containing 0.025% FSM or CSM but the lowest in that containing 0.05% GG. The decrease in hardness of ice cream was related to the increase in mix viscosity more than the increase in overrun percentage. Finally, addition of 0.025% FSM, CSM or commercial GG was the best percentage to improve the physical and sensorial properties of ice cream.
  Hala M. Fakhr El-Din , A.S. Gad , H.F. Haggag , Azza M. Farahat and Marwa M. El-Said
  Background: The current study was designed to raise the antioxidant activity of low fat stirred yoghurt by supplementing with natural sources of antioxidant (pomegranate peel and milk thistle seeds) and to raise its nutritive value by addition Whey Protein Concentrate (WPC) to milk. Material and Methods: The whole Pomegranate Peels (PPs) were dried by using oven (40°C/48 h.) and aqueous extract was prepared from the dried peels. Low fat stirred yoghurt supplemented with 25% Pomegranate Peel Extract (PPE), 0.5 (g/100 mL) WPC and MTSE (1, 1.5, 2, 2.5, 3, 3.5 and 4%) was manufactured. Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant activities (DPPH and ABTS) were evaluated in extract and product. Total counts of S. thermophilus, L. delbrueckii subsp., bulgaricus, mold and yeast, chemical composition and physical properties were evaluated of the products. Results: Increasing the concentration of MTSE from 1-4% increased TPC from 17.241-20.225 (equivalent mg gallic acid g–1), TFC from 3.545-6.996 (mg rutin g–1), RSA from 94.085-94.887% and ABTS from 83.694-98.905%. During cold storage the TPC, TFC and antioxidant activity showed a gradually decrease for all yoghurt samples. Increasing the concentration of MTSE in yoghurt samples led to slight increase in total solids, lactose, fat and protein percentage, while these contents were slightly decreased during storage and there wasn’t significantly difference during storage in fat percentage. Acidity percentage was decreased with increasing MSTE percentage and increased during storage. With increasing the MTSE concentration, the counts of S. thermophilus, L. delbrueckii subsp., bulgaricus, molds and yeast were decreased and this also observed during storage at 5±1°C for 15 days. Conclusion: Yoghurt samples with the different concentration of MTSE were accepted when fresh. While along the cold storage at 5°C for 15 days the sensory scores were decreased. The product was contained 25% PPE, 0.5% WPC and 4% MTSE can be recommended of meet health continues consumer demanded and has multihealthy benefits.
 
 
 
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