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Articles by Mervat I. Foda
Total Records ( 4 ) for Mervat I. Foda
  Youssef El-Shattory , Ghada A. Abo-Elwafa , Saadia M. Aly , Mervat I. Foda , Wafaa K. Bahgaat , Amany E. Hegazy and I.H. Badawy
  Objective: This study is concerned about using nanotechnology in the preparation and fortification of vegetable butter (margarine) in order to improve the absorption and bioavailability of added nutrients and hence to increase the nutritional value of food products. Methodology: Olein: stearin fat blends (70:30 and 60:40 w/w) were chemically interesterified for 45 min using different conditions of temperature (60 and 80°C) and catalysts (0.6 and 0.4%NaOH:glycerol:H2O (1:2:3 w/w) or 0.2% sodium methoxide). The interesterified blends were subjected to FTIR analysis to ensure the absence of trans acids and evaluated for their triglyceride structure and solid fat content. Results: The best results were recorded and the best sample was used to prepare two vegetable butter samples (speed only and 6-cycles), which were fortified with natural sources for omega fatty acids, vitamins, minerals and antioxidants using high speed and high pressure homogenizers, respectively. Transmittance Electron Microscope (TEM) images showed that the particle size of 6-cycles vegetable butter lies in the nano-range. Produced vegetable butter samples and market vegetable butter were applied to prepare biscuits which are known as a common food product. The prepared biscuits were evaluated for their chemical composition, color measurements, physical properties and sensory evaluation, then used in diet in the nutritional experiments. Conclusion: Results showed that applying fortified vegetable butter samples in biscuits preparation enhanced somephysical properties, taste and mouth feel score but had no effect on its chemical composition. Also, nutrition results showed that both vegetable butter samples have beneficial effects on lipid profile levels and can be protective against hyperlipedemia and in turn possible atherosclerosis.
  Mervat I. Foda , M. Abd El-Aziz and A.A. Awad
  Curcumin is the major active principle in turmeric, known by its antioxidative and anti-inflammatory properties and as a cancer chemopreventive agent. Set yoghurt was prepared from buffalos milk supplemented with turmeric powder of 0.0, 0.1, 0.25, 0.50, 0.75 and 1.0% (w/v). The changes in the chemical, rheological and sensory properties of yoghurt from different treatments were followed during cold storage at 5±2°C for 12 days. Increasing turmeric concentrations decreased WSN/TN (%) significantly, but the pH values were not significantly changed. Prolonged storage for 12 days changed both parameters significantly. Firmness and viscosity of yoghurt were changed significantly by increasing turmeric concentrations. Sensory evaluation showed that turmeric in different concentrations had significant effect on the acceptability of fresh and stored yoghurt.
  Mervat I. Foda , S.M. Kholif and A.M. Kholif
  The aim of this study was to evaluate the effect of supplementing goat’s ration with different forms of lysine and methionine on milk production, its chemical composition and consumer’s acceptability. To maximize goat milk benefits, different concentration of β-D-galactosidase were used to form galacto-oligosaccharides after supplementing the ration with lysine and methionine in protected and unprotected forms. Milk acceptability and its chemical composition were evaluated compared to control samples. The results showed that milk fat, lactose, total protein and milk yield were increased by adding the amino acids in both different forms. Organoleptic evaluation indicated significant increase in taste and overall acceptability of goat milk containing higher concentration of galactooligosaccharides. Also, supplementing goat ration with these amino acids should be recommended to increase milk production and its contents. Formation of galactooligosaccharides in goat milk could be recommended to decrease most of infant’s allergy and diseases.
  Youssef El-Shattory , Saadia M. Aly , Ghada A. Abo-Elwafa , Seham S. Kassem , Ibrahim H. Badaw , Wafaa K. Bahgaat and Mervat I. Foda
  Background and Objective: Many of cheese consumers are concerned about milk fat’s saturated fatty acid and cholesterol contents, which lead to limit their cheese consumption. Replacing milk fat by other fat replacers to produce special (non-traditional) cheese is a good solution for those consumers. This research work aimed to study the chemical, nutritional and sensory properties of new soft cheese fortified by different vegetable butter prepared by nanotechnology. Materials and Methods: The zero trans-fatty acids vegetable butter based on the interesterified olein: stearin fat blend (70:30 w/w) were fortified by omega fatty acids, natural minerals, natural vitamins and natural antioxidants from plant extracts. then using both high-speed homogenizer (HS-VB ) and high-pressure homogenizers for six cycles (Nano -VB). The produced vegetable butter (22%) compared to market vegetable butter (the control) have applied to prepare novel white cheese. The quality and nano-fortification of the fresh novel cheeses were studied, in addition to their nutrition evaluation and sensory properties. Results: Vegetable butter types had no significant effects on the total solids of white cheese, while both high speed and nano vegetable butter decreased serum liver functions and had significant effects on serum minerals in rats. Also, both high speed and nano vegetable butter got the highest appearance, body and texture and taste scores with significant differences compared to Market- VB. Conclusion: Thus it could be concluded that soft white cheese containing either high speed or nano vegetable butter is safe to the feeding rats.
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