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Articles by Nayra Sh. Mehanna
Total Records ( 2 ) for Nayra Sh. Mehanna
  Zeinab I. Sadek , B.M. Refaat , E.H. Abd El-Shakour , Nayra Sh. Mehanna and M.S. Hassan
  Background: Processed cheese could be estimated as microbiologically safe, nevertheless microorganisms may gain entrance during all stages of processing especially spore forming bacteria, one way to limit the growth of undesirable microorganisms is incorporation of probiotics which show high antimicrobial activity against these pathogens. Materials and Methods: The antibacterial activity of six different lactic acid bacteria against Bacillus cereus and Clostridium perfringes were studied. Results: Lactobacillus curvatus and Lactobacillus acidophilus were the most effective cultures against B. cereus , while Leuconostoc mesenteroides against C. perfringes . Supplementation of processed cheese with L. curvatus and the mixed culture of the three other probiotics effectively suppressed the growth and survival of B. cereus and it could not be recovered after 14 days of storage and room temperature. While, supplementation of the cheese by metabolites of L. curvatus, L. acidophilus and mixed culture of L. curvatus, L. acidophilus and L. mesenteroides reduce the viable counts of B. cereus and the reduction reached 100% at 14 days using metabolites of L. curvatus and the mixed culture of L. curvatus, L. acidophilus and L. mesenteroides and at 21 days using L. acidophilus when the cheese stored at 25°C. But, cold storage delayed the reduction of B. cereus . Also, a pronounced reduction in viability of C. perfringes was observed with L. mesenterials culture, as C. perfinges could not be recovered after 30 and 21 days at room and refrigerator temperature, respectively. Conclusion: Supplementation of probiotic metabolites of L. mesenteroides and the mixed culture (L. curvatus , L. acidophilus and L. mesenteroides ) led to decrease the viability and survival of C. perfringens as it could not be recovered after 30 days at refrigerator temperature for 45 and 30 days respectively, at room temperature.
  Nayra Sh. Mehanna , Fatma A.M. Hassan , T.M. El-Messery and A.G. Mohamed
  Background and Objective: Tomato is most important vegetables that gained attention in the recent period. Tomato contains antioxidants, carotenoids and lycopene which play an important role in the observed health effects. Tomato products decrease a risk of some cancer type. Four batches of processed cheese spread were prepared. First batch let as control. Tomato juice was added with different ratios (10, 20 and 30%) to 2nd, 3rd and 4th batch, respectively. Resultant cheese was subjected for analysis. The purpose of this study is production of process cheese with high nutrition and healthy effect. Materials and Methods: Determination of total phenolic contents, antioxidants capacity, lycopene and chemical and physical properties for functional processed cheese which supplemented with tomato as a source of lycopene. Results: The results showed that the resultant cheese with tomato juice had ferrous while not detected in control. Potassium (mg kg–1) had highest in treatments and increased by increasing tomato juice. Treatments had a highest Residual Scavenging Activate (RSA%) and phenolic compounds mg/100 g than control and increased by increasing tomato juice lycopene not detected in control but found in all treatments. Penetrometer reading had highest in control and decreased during storage either control or treatments. Control had highest meltability, pH and lowest oil separation than treatments. Sensory evaluation showed that process cheese prepared with tomato juice was acceptable and had a good firmness, crumbliness. About 20% tomato juice had gained highest acceptability than other treatments. Conclusion: Addition of tomato juice in preparation of process spread cheese led to produce a good and acceptable spread cheese with high nutritional and healthy food and it’s a good for children because tomato contains lycopene which had red color attractive to children beside contains antioxidants and play important roles in the observed health effects.
 
 
 
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