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Articles by M.M. Kamil
Total Records ( 3 ) for M.M. Kamil
  F.S. Taha , G.F. Mohamed , S.H. Mohamed , S.S. Mohamed and M.M. Kamil
  Sunflower seed defatted meal (SM) is an underutilized source of protein due to the presence of chlorogenic acid (CGA) which imparts a greenish color to sunflower meal protein products. The aim of the present study was to prepare a (CGA) extract from SM and evaluate its biological activity. The study included extraction of phenolic compounds from SM, using 80% methanol, 80% ethanol and 80% acetone. The methods of extraction used included conventional extraction (CE), microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE). Results proved that acetone achieved highest phenolic extraction, acetone-CE, acetone-MAE and acetone-UAE extracted 1802.76, 3668.81 and 3093.31 mg total phenolics/100 g meal. For safe nutritional reasons ethanol was chosen to continue the investigation. Ethanol concentrations 80, 70, 60, 50% were examined and results indicated 60% to be the most efficient. Using solvent mixtures with MAE-3 min and UAE-30 min proved effective. All phenolic extracts had a good antioxidant activity ranging between 86-95% as measured by free radical scavenging activity and between 74-93% as measured by the β-carotene bleaching method. Some of the above extracts were chosen for further investigation. The 60% ethanol-MAE-3 min and 60% ethanol-UAE-30 min extracts were effective for delaying oxidation of flaxseed oil. UV Spectroscopic analysis and HPLC analysis indicated that the chosen extracts contained between 687.22-1243.51 mg CGA/100 g as measured by UV-spectrophotometry and between 726.27-923.45 mg CGA/100 g as determined by HPLC. All chosen extracts showed potential as antimicrobial and anticarcinogenic agents. In conclusion the CGA extract was successfully prepared and proved to have antioxidant, antimicrobial and anticarcinogenic properties.
  A.M.S. Hussein , N.A. Hegazy , M.M. Kamil and S.S.M. Ola
  Background: Fruit and vegetable juices are popular and healthful drinks for their nutritional value. Fresh juices contain antioxidants, vitamins and minerals that are essential to promote healthy life in human beings and they also play an important role in the prevention of many diseases. Blended Juice is one of the methods that is used to improve the nutritional quality of the final product, where it improve vitamins and minerals contents according to the kind and quality of fruits and vegetables used. Objective: This study aimed to prepare healthful fresh juices from different vegetable and fruit blends and assess the intensity of sensory attributes and the acceptability evaluation by consumers. Methodology: Five natural juice blends of different formulas were prepared and kept refrigerated for 9 days in glass bottles. Physicochemical analysis and sensory evaluation were determined for the prepared juice blends. Also, marginal changes in pH, total acidity, total soluble solids, viscosity and vitamin C content were measured. The antioxidant activity of fresh juice blends was also evaluated by using in vitro assays of ferric ion reduction power assay, DPPH and ABTS•+ scavenging capacities. The effect of juice storage for 3, 6 and 9 days on pH, acidity and vitamin C content was assayed. Results: The overall acceptability of blended juice of formulas 2, 3, 4 and 5 indicated the possibility to manufacture good and nutritional juices at commercial scale. The high antioxidant activity of fresh juice blends indicated that they could be used as a source of antioxidants and as functional drinks. These juice blends are recommended to people suffering from obesity, blood pressure, cancer, Alzheimer’s and heart diseases, as they play a key role in preventing these diseases. Conclusion: Formulations of the studied blends of fruit and vegetables juices are good source of calcium, magnesium, iron and antioxidant activity (vitamin C, flavonoids and total phenols). Therefore, consumption of such juice blends will protect human body from several diseases.
  Hatem S. Ali , Amr Farouk Mansour , M.M. Kamil and Ahmed M.S. Hussein
  Background and Objective: Spent coffee grounds (SCGs) are the most abundant residual material (45%) obtained during the instant coffee production. Therefore, around 6 million tons of SCGs generated per year. The purposes of the present study consisted in evaluating the use of SCGs as innovative functional food ingredient in bakery products and study the effect of SCGs and their chemical constituents on the sensory properties, volatile constituents and rheological properties of the final product. Materials and Methods: Effect of mixing wheat flour with 2, 4 and 6% SCGs on rheological properties of the obtained dough was evaluated, then chemical, texture profile and sensory properties of the final product were studied. Results: Rheological properties of mixed wheat flour with SCGs dough was affected slightly with the higher dietary fiber content. Moisture content of SCGs reached to 58.98%, therefore, was dried to reach 7.47% to control the microbial activity. Protein, ash, crude fiber and total carbohydrate of SCGs were 8.97, 2.77, 51.86 and 78.5%, respectively. Also, SCGs is good source of lipids (13.89%). Chemical composition of biscuit indicated that increasing mixing level of SCGs (2-6%) has shown good enhancement in fiber and ashes compared to control sample. Volatile sensory active compounds of biscuits and its supplemented mix with SCGs was evaluated. Thirty-eight volatile compounds was separated and identified in the biscuit samples by using SPME/GC-MS analysis. Hunter color parameter of produced biscuit indicated that whiteness (L*) of control sample reached to 71.17, while mixing SCGs with wheat flour at levels 2, 4 and 6% decreased L* to 66.31, 54.88 and 43.88, respectively. Also, redness degree (a*) was lower in wheat flour (0.45) than SCGs (3.57). Therefore, a* value of biscuit increased with increasing mixing level of SCGs. Sensory properties of biscuits showed that increasing SCGs level decreased significantly the color score but overall acceptability not affected significantly. Conclusion: Spent coffee grounds contains sufficient amounts from dietary insoluble fibers, protein, lipids, ashes and lower glycaemic sugars. Mixing wheat flour with SCGs affected slightly the rheological properties of dough and overall acceptability of the final product. Therefore, the obtained biscuit could be recommended to patients with obesity-related diseases and diabetes in addition to people looking for foods intake with reduced energy.
 
 
 
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