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Articles by Hala M. Bayoumi
Total Records ( 3 ) for Hala M. Bayoumi
  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.
  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.
  A. F. Farrag , Hala M. Bayoumi , Wafaa A. Ibrahim , M. M. El-Sheikh and Hesham A. Eissa
  Objective: This study was carried out to use hibiscus soft drink as antimicrobial and hypertension treatment on the characteristics and quality of white soft cheese. Methodology: Functional white soft cheese was manufactured from UF retentate containing hibiscus soft drink at ratios of 0, 2, 4, 6, 8 and 10%. Hibiscus soft drinks were prepared by two methods: Soaking and blanching. Characteristics of white soft cheese resultant were assessment. Results: Cheese colour parameters (L*, a*, b*, ΔE, A420nm, C*, H* and BI) were clear increased in cheese samples containing blanching hibiscus soft drink than that containing soaking hibiscus soft drink. Total solid, protein, fat and pH values were decreased with increase hibiscus extract ratio. Hardness of cheese was decreased from 11.80 g in the control sample to 2.10 g in the treatment containing 10% of soaking hibiscus soft drink. Gumminess and chewiness decreased from 8.72 g and 7.41g mm–1 in the control samples to 1.34 g and 0.89 g mm–1 in that treatment containing 10% soaking hibiscus soft drink, respectively. Cheese containing blanching hibiscus soft drink showed low hardness values reached to 1.80 g with 10% blanching hibiscus soft drink. Gumminess and chewiness of blanching hibiscus soft drink cheese appeared lowest values compared to that containing soaking hibiscus soft drink. Results indicated that the anthocyanine assessment (Polymeric Colour (PC), colour density (TCD), tannin contributions (CDT) and concentration of total anthocyanins (TACN)) were lower in blanching hibiscus cheese samples than that with soaking hibiscus cheese samples. Cheese colour was acceptable of that containing up to 6% soaking or blanching hibiscus soft drink while that containing more hibiscus soft drink was rejected by scoring persons. Cheese containing soaking or blanching hibiscus percent up to 4% had gained more score and more acceptability than that containing higher percent of hibiscus soft drink compared to control sample. Total plate count, yeast and mould counts were lower in blanching hibiscus cheese samples than that found in soaking hibiscus cheese compared to the control cheese samples. Conclusion: These results support that the application of hibiscus soft drink addition as an antimicrobial activity (food preservation technique) and hypertension treatment in white soft cheese that can be explored commercially to benefit for both the producers and consumers.
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