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 Nabil Mohamed Samy
Total Records ( 1 ) for Nabil Mohamed Samy
  Hayam Mohamed Abbas , Wafaa Mohamed Zaky , Laila Khaled Hassan , Nadia Mohamed Shahein , Ashraf Gaber Mohamed , Nabil Mohamed Samy and Eman Sayed Abdelkader Farahat
  Background and Objective: Kaki (Diospyros kaki) is a famous and delicious fruit which have a very high nutritive value where it contains ascorbic acid, iron, flavonoid and polyphenols as well as fibers. The main purpose of this article was to study the influence of kaki fruit on the properties of sweet or salted-processed cheese samples to produce a novel type of cheese with high nutritive value. Materials and Methods: Sweetened and salted Kaki processed cheese-spreads samples were prepared by using cheese base. Two types of Kaki cheese were prepared beside control sample; the first was prepared by emerging 20% kaki juice and 12% sugar (T1). The second one was prepared by adding 20% kaki juice and 5% table salt (T2) and control sample (C). Prepared processed cheese samples were stored at 5±1°C for 3 months. All fresh samples were chemically analyzed for their total solids, total protein, fat, salt and soluble nitrogen contents. The values of SN and pH, color parameters, texture profile and the sensory evaluation were conducted during storage period. Results: The obtained data showed that soluble nitrogen content was less in sweet sample rather than salted one. Data revealed also that adding Kaki juice decreased the pH values of samples either in fresh or stored ones. The color data indicated that (L) stimuli (which expressed the degree of whiteness and darkness) was increased in the control rather than kaki fortified samples where the later showed yellowish-red color. The organoleptic evaluation revealed that fresh cheese samples in T1 gained the highest scores for appearance, flavor and overall acceptability. However, it had low degrees in color, texture and spreading quality. Conclusion: It could be concluded that prepared processed-cheese-spreads samples using kaki fruit was available with acceptable properties.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility