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Articles by Jihad M. Quasem
Total Records ( 7 ) for Jihad M. Quasem
  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.
  Ayman Suliman Mazahreh , Jihad M. Quasem , Ali Faleh Al-Shawabkeh and Ibrahim Abdullah Afaneh
 

Problem statement: Boiled white brined (Nabulsi cheese) is the mostly consumed 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.The most outstanding characteristic of Nabulsi cheese is the long keeping ability (more than one year) without cooling, since it is preserved in concentrated brine (up to 25%).
Approach:
This work was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by adjusting pH to the original brine that may specifically act on cross linking bonds of casein. A new apparatus for measuring the actual stretchability was designed and constructed; measurements on different cheeses proved its validity and reliability to measurement stretchability up to 80cm. Detailed treatments revealed the success of the proposed assumption in inducing meltability and stretchability to cheese processed and preserved according to the traditional methods.
Results:
The following results were obtained: It is possible to imply a low but acceptable level of stretchability and meltability through adjustment of the pH in the range of 5.4-5.8 by adding calculated amount of citric acid considering the buffering capacity of the cheese and storing it for few weeks to reach equilibrium.
Conclusion: Conformational experiments proved the applicability of the new method on commercial Nabulsi cheese samples. Sensory evaluation revealed the superiority of pH adjusting treatment specifically at pH 5.4 and 5.8 as well as commercial Mashmouleh cheese that has high meltability and stretchability when used in Kunafa making.

  Adnan M. Khalil , Ali F. Al-Shawabkeh , Ayman S. Mazahreh , Mohmmad S. Al-Damanhoory and Jihad M. Quasem
  Problem statement: The current research investigated the utilization of soft wood waste as a feedstock to produce a value-added product-fuel ethanol. Approach: The main issue in converting soft wood waste to fuel ethanol is the accessibility of the polysaccharides for breaking down into monosaccharides. This study focused on the use of steam as the pretreatment method. The governing factors for the effectiveness of steam pretreatment are steam temperature and retention times. Following steam pretreatment, soft wood waste was subjected to acid hydrolysis. The sugars released by acid hydrolysis were fermented in series chemical reactions that convert sugars to ethanol. The fermentation reaction was caused by yeast, which feed on the sugars. Results: Steam pretreatment was able to improve both glucose yields from acid hydrolysis and ethanol yields from fermentation. The results obtained from this study showed that steam pretreated soft wood waste are a heterogeneous material. So biomass goes through a size-reduction step to make it easier to handle and to make the ethanol production process more efficient. Steam treatment on soft wood waste increased the hydrolysis of cellulose by acid hydrolysis. Following 24 h of diluted or concentrated acid hydrolysis, a maximum cellulose conversion of 20.5% was obtained. Similarly, sugars to ethanol conversions were improved by steam treatment. Maximum sugar to ethanol conversion of 40.7% was observed. Conclusion: It was recommended that the hydrolysis process be done for 40 min to obtain the maximum sugars yield in a reasonable period of time.
  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.
  Abdul-Wahab R. Hamad , Monzer M. Krishan , Ramadan K. Hejazin , Ayman S. Mazahreh , Mohammed Al - Damanhoory and Jihad M. Quasem
  The yeast was more highly absorbed, peaked at a later time and remained in the blood for a longer period of time than the selenite. These results are in agreement with our long term animal supplementation study in which we found a greater blood selenium concentration after feeding rats yeast as compared with selenite. The urine results also corroborated the blood in that the yeast selenium was less excreted, i.e. more retained than the selenite.
 
 
 
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