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Articles by Manal F. Salama
Total Records ( 2 ) for Manal F. Salama
  Khaled F. Mahmoud , Waffa M.M. Abo-zeid , Yousef A. El Shattory , O.S. El Kinawy and Manal F. Salama
  The emulsification process of sunflower oil in water using high speed homogenizing was studied in presence of 30% oil, 3% emulsifier (Tween 40) supplemented with 0.4-0.8% vitamin E (α-tocopherole). The obtained emulsion was stable according its physico-chemical properties, particle size, zeta potential, Poly-Disperse Index (PDI), surface tension and interfacial tension. Biscuit samples were also prepared with and without α-tochopherole. The DPPH scavenging activity was measured during storage 9 month and compared to BHT. Increasing concentrate of α-tochopherol 0.8% has an excellent effect of on DPPH scavenging activity where as it changes from 91.87-74.22% before and after the storage months period. The physico-chemical properties of oil (PV, IV, FFA, CD and CT) extracts from biscuits with or without vit. E were evaluated. The results showed that presence of 0.8% vit. E gives the lower changes in PV (0.13) compared to 0.46 of control oil and hence improve stability. In comparison to shortening dough, the microemulsion prepared biscuits has more volume and height.
  Ahmed M.S. Hussein , Mona M. Hussein , Manal F. Salama , Ibrahim M. Hamed , Karem Aly Fouda and Rasha S. Mohamed
  Background and Objective: School children especially in Egypt need a safe meal which is able to meet their daily nutrient needs and ameliorate cognition. So, the current study aimed to evaluate formula prepared as cookies to be served as a meal for primary school children. Materials and Methods: Wheat, roasted chickpea, milk protein concentrate, cinnamon and brewer's yeast were used to prepare cookies which have been exposed to sensory, chemical and biological evaluation. Peroxide number, amino acids, vitamins (D, B12, folic acid and E) and minerals (calcium, zinc, iron and selenium) were determined. Twenty four rats of weaning age were used, 12 rats to estimate the true protein digestibility and 12 rats to estimate the protein efficiency ratio and the effect of feeding on cookies (28 days) on hemoglobin, glucose, total protein, liver and kidney functions and antioxidant status. Results: Palatability and acceptability of cookies were insured via the sensory evaluation results. The value of peroxide number indicated that there is no possibility of rancidity during the storage. The cookies showed high contents of protein (14.88%), fat (16.83%) and carbohydrate (55.1%). Also cookies showed acceptable levels of amino acids, minerals and vitamins that meet a large amount of daily requirements of children. Results of the animal experiment declared the complete safety of the cookies and high nutritional and biological quality. Conclusion: Cookies can serve as a meal for the governmental school children to provide them with their needs from nutrients that reducing hunger and improving health benefits and scholastic achievement.
 
 
 
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