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Articles by Laila K. Hassan
Total Records ( 5 ) for Laila K. Hassan
  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.
  Laila K. Hassan , Ahmed B. Shazly , Mahmoud Abd El-Aziz and Tarek N. Soliman
  Background and Objective: Proteins-polysaccharides interaction in the presence of other constitutes play an essential role in stabilizing food formulations. In the present study, the functional properties of sodium caseinate (NaCas) solution containing different amounts of flaxseed mucilage (FM), sodium chloride (NaCl) and their combinations were studied. Materials and Methods: The dried FM and NaCl were added separately or in combination to the NaCas solution at ratio of 0.0, 0.05, 0.10 and 0.20% (w/w) and 0.0, 0.3, 0.6 and 1.0 M, respectively. The zeta-potential, viscosity, foaming properties, emulsion activity and emulsion stability of all NaCas solutions were determined. Results: The zeta-potential of NaCas increased on the addition of FM increased, up to 0.1% and then declined on further addition of FM. Addition of NaCl, alone or in combination with FM, decreased the zeta-potential of NaCas. The viscosity of NaCas solution increased with the addition of FM or NaCl, but the increases were more pronounced in case of FM addition. The viscosity of NaCas solution containing 0.05% FM increased on addition of NaCl, up to 1 M. The formed foam of NaCas solution was more stable in the presence of FM or NaCl, but the foam stability decreased with combined addition of NaCl and FM. The emulsion activity increased on addition of FM, up to 0.1% or NaCl, up to 0.6 M and then decreased on further addition of either additive. Conclusion: Addition of NaCl, up to 0.6 M to NaCas solution containing 0.05% FM enhanced the emulsion stability while the addition of NaCl, up to 1 M to NaCas solution containing 0.1% FM had no significant effect on its emulsion stability.
  Mohamed A. Mustafa , Mahmoud Ashry , Heba H. Salama , Samy M. Abdelhamid , Laila K. Hassan and Khaled G. Abdel-Wahhab
  Background and Objective: Yogurt is a distinctive vesicle for active compounds and the widest-spread fermented dairy product. This study aimed to explore the ameliorative role of emulsified yogurt fortified with Ashwagandha Ethanolic Extract (AEE) and probiotic bacteria against Aluminium Chloride (AlCl3)-induced toxicity in rats. Materials and Methods: Yogurt was evaluated chemically, microbiologically and sensory as well as biologically using experimental animals. Results: Results revealed that fortified yogurt with either AEE, probiotics, or their mixture did not disturb the main chemical composition of yogurt. Yogurt antioxidants and phenolic content increased by adding AEE, alone or in the presence of probiotics; however, it decreased after 15 days of storage but remained higher in the mixture-treated yogurt. Furthermore, all the physicochemical and sensory properties were significantly improved with the addition of AEE, separately or combined with probiotics bacteria. The biological study showed oral administration of rats with the emulsions of yogurt fortified with AEE and probiotic bacteria, alone or in combination, together with Aluminium chloride succeeded to decline AlCl3-induced toxicities; this was evidenced by the significant reduction in serum tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL1β), alanine aminotransferase (ALAT), aspartate aminotransferase (ASAT), urea, creatinine, cholesterol, triglycerides and low dense lipoprotein-cholesterol (LDL-c) values. Also, reduced glutathione (GSH), superoxide dismutase (SOD) and catalase (CAT) were markedly increased in liver, kidney and brain tissues coupled with a sharp reduction in the malondialdehyde (MDA) and nitric oxide (NO). The neurochemical markers, dopamine, serotonin and acetylcholinesterase (ACh-ase) were also favorably improved. Conclusion: It could conclude that AEE and probiotics succeeded to improve physicochemical, microbiological, sensory qualities as well as health benefits as they restored AlCl3-induced hepato-renal-neuro deteriorations; they are promising-supplement for the protection against toxicities.
  Moustafa El-Shenawy , Mohamed T. Fouad , Laila K. Hassan , Faten L. Seleet and Mahmoud Abd El-Aziz
  Background and Objective: Tiger-nut has long been recognized for its generous health benefits. Milk permeate as a by-product, contains lactose, soluble vitamins and salts. Probiotics are live micro-organisms that confer a benefit on the host. The aim of this work was to use a combination of tiger-nut aqueous extract (TNAE) and UF-milk permeate, fortified with probiotic bacteria, to produce a functional dairy beverage. Material s and Methods: Milk-permeate (65%), TNAE (30%) and sugar (5%) were the best portions used to produce permeate-tiger nut beverage. Three probiotic bacteria mixture including, L. plantarum and L. acidophilus culture (1:1), L. plantarum and B. breve culture (1:1) and L. plantarum with both L. acidophilus and B. breve culture (1:1:1) were added to create 3 permeate-tiger nut beverages namely T1, T2 and T3, respectively. The follow up of their bacteriological, physical and chemical characteristics/changes during a storage period of 10 days was evaluated. Results: No changes in the survival of the probiotics bacteria were observed throughout the storage period (10 days). Meanwhile, T3 has low pH value and acetaldehyde content but has high diacetyl content and antioxidant activity followed by T2 and T1. Permeate-tiger nut beverage fortified with probiotic bacteria exhibited higher lightness and lower redness and structure viscosity than the control from day 5 onwards. Also, T3 was less sensory acceptable compared to the others. Conclusion: A mixture of UF-milk permeate (65%), tiger-nut aqueous extract (30%) and 5% sugar, fortified with 1% mixture of probiotic cultures produced a healthy stable beverage.
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