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Articles by Nadia Mohamed Shahein
Total Records ( 2 ) for Nadia Mohamed Shahein
  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.
  Tamer Mohammed El-Messery , Marwa Mohamed El-Said , Nadia Mohamed Shahein , Hala Mohamed Fakhr El-Din and Atif Farrag
  Background and Objective: Orange peels (OP) as a fruit waste is a rich source of polyphenolic compounds (PC). In this research, the different concentrations of orange peel were extracted to obtain the highest PC concentration. Materials and Methods: The aqueous orange peel extracts (OPE) were encapsulated using coacervation method. Different ratios between wall materials (whey protein concentrate (WPC) and gum arabic ((GA) 3:1, 3:2 and 3:3) were investigated. The ratios between OPE and wall materials were 1:10 and 1:20. Encapsulated OPE was supplemented in yoghurt. The encapsulation efficiency (EE) was evaluated for capsules while phenolics content (PC), physiochemical and texture properties of yoghurt samples were evaluated during cold storage (fresh, 7 and 15 days). Results: The higher EE (95.4%) was observed when used WPC: GA at ratio 3:1 and OPE: wall materials at ratio 1:10. There aren't any significant influences on the physiochemical and texture properties of yoghurt samples. The organoleptic properties of supplemented yoghurt had gained acceptable flavor and satisfied scores from judging persons. Conclusion: Application of microcapsules as a carrier of orange peel extract in yoghurt (WPC: GA at ratio 3:1 and OPE: wall material at ratio 1:10) had the best potential to be successfully applied.
 
 
 
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