Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by M. Abd El-Aziz
Total Records ( 5 ) for M. Abd El-Aziz
  M. Abd El-Aziz , Sahar H.S. Mohamed , Faten L. Seleet and Mona A.M. Abd El-Gawad
  The present study aims to investigate the physico-chemicals properties of white cheese pickled in brine solution containing ginger extracts. After cows milk coagulation and whey drained, fresh white cheese block was cut and divided into 3 equal portions. The first portion covered with 16.0% brine aqueous ginger extract and the second portion was covered with 16.0% brine ethanol ginger extract. The later was covered with 16.0% plain brine serves as a control. All white brined cheese treatments were stored at 5±2°C for the ripening period of 60 days. The results revealed that brine solution containing aqueous ginger extract or ethanol ginger extract enhances the growth of starter culture, protein proteolysis (WSN/TN), total volatile fatty acids (TVFAs), oxidative stability (reduced TBA) and sensory properties of white brined cheese compared with control cheese. In addition, brine solution containing aqueous ginger extract or ethanol ginger extract caused an increase in reddish and yellowish color degree and decrease in hardness of white cheese. However, most of these observations were more pronounced in white cheese pickled in brine aqueous ginger extract compared with that pickled in brine ethanol ginger extract; the differences were not significant.
  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 , A.M. Kholif and A.F. Sayed
  Nine lactating buffaloes were ranked into three groups (three animals each) using 3x3 Latin square design (with 35 days each period). Experimental rations were: control (concentrate feed mixture (CFM): berseem clover (BC), 2:1 DM basis), low selenized yeast [control ration plus10 g/h/d selenized yeast (2.5 mg Se/h/d)] and high selenized yeast [control ration plus10 g/h/d selenized yeast (4.5 mg Se/h/d)]. At the last 3 days of each period, the collected milk from each group was pooled and used for analysis and manufacturing of Domiati cheese. The obtained results indicated that feeding diets supplemented with low or high selenized yeast improved milk yield and its protein content significantly (p<0.05). Also, both yield and protein recovery of cheese from group fed diet supplemented with low selenized yeast was improved as compared with high selenized yeast and control diets. Feeding diets supplemented with low or high selenized yeast had no effect on chemical, physical and organoleptic properties of Domiati cheese. The increase in total protein, fat and firmness of cheese during storage was correlated with decrease in pH values and moisture content of cheese. Also, the weight loss of cheese was more correlated with increase in soluble nitrogen and decrease of moisture content of cheese.
  M. Abd El-Aziz , G.A. Mahran , A.A. Asker , A.F. Sayed and S.S. El-Hadad
  Blending of edible fat with vegetable oils is a common practice in many countries to improve the physical and nutritional quality. Physicochemical properties and oxidative stability of Butter Oil (BO), Refined Palm Oil (RPO) and their blends were investigated. The liquefied BO and RPO were mixed in proportions of 10:0, 8:2, 6:4, 4:6, 2:8 and 0:10 (w/w) to create 6 treatments. The results showed that total saturated fatty acids decreased, while oleic and linoleic acids as unsaturated fatty acids, β-sitosterols and tocepherols contents increased by increasing the proportion of RPO in BO. Blending of BO with RPO reduced the PLLn triglyceride, while PLP, PLO, OLnL and LOO triglycerides contents increased (P, L, Ln and O represent palmetic, linoleic, linolenic and oleic acids, respectively). Solid Fat Content (SFC) oil blends was lower than both RPO and BO at 0.0 and 10°C, while at 25°C, the SFC of oil blends was close to the pure BO. A major increase in induction period was observed at the proportion of 20 and 40% RPO in BO, after which the increases were not significant. Addition of RPO caused slight increase in both Peroxide Value (PV) and ρ-anisidine value (ρ-AV) of BO compared with pure BO until day 12, after which blending of BO with 20% RPO had the lowest PV and ρ-AV. Therefore, blending of BO with 20% RPO was sufficient to increase the induction period and depress the secondary oxidation compared with BO, PO and other blends.
  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.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility