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Articles by Samah M. Shalaby
Total Records ( 3 ) for Samah M. Shalaby
  A.G. Mohamed and Samah M. Shalaby
  Apricot is a natural source of polyphenols and other phytochemicals such as β-carotene and ascorbic acid that contribute to its antioxidant activity. Apricot pulp can be applied as a material for enriching different kinds of food systems such as ice cream, processed cheese. Analogue processed cheeses (PCSs) were made with different ratios of apricot pulps (10, 20 and 30%) which sweetened with different proportions of sugar (5, 10 and 15%). The base blends were standardized to contain 60% material moisture and 36% fat in dry matter in the resultant control spreads. The PCSs were evaluated for chemical, texture and sensory properties during storage at 25°C and 5°C for 3 months. The results revealed that addition of apricot pulp and sugar resulted in in PCSs with higher total solids, fiber, carbohydrates, vitamin A and potassium contents, as compared with the control cheese spread product. However, the control treatment had the highest contents of protein, ash, soluble nitrogen, fat in dry matter, as well as pH values as compared with the other treatments. Moreover, the textural characteristics of PCSc were revealed that the hardness, gumminess, cohesiveness and springiness in all treatments were lowest than the control cheese. On the other hand, the sensory evaluation scores revealed that all PCSs treatments were accepted for panels and there were slightly differences between all treatments. Furthermore, PCSs made the highest percent of apricot (30%) with the highest sugar content (15%), fresh as well as, stored was the significantly most accepted, while the control sample was the least.
  A.G. Mohamed , Samah M. Shalaby and Walid A. Gafour
  Carrot (Daucus carota L.) is one of the great nutritious origin vegetables. It is the richest source of β-carotene, precursor of vitamin A and a lot of nutrients. So, the main aims of preparing carrot based processed cheese analogue, were to enhance its nutritive value and presented new cheese for children. Carrot analogue processed cheeses (CPCSs) were made with various ratios of carrot paste (5, 10 and 15%) which sweetened with 15% sugar in all treatments. The base blends were standardized to contain 36% F/DM (fat in dry matter) and 60% moisture in the resultant control spreads. Various chemicals parameter such as total solids, ash, salt and carbohydrate were determined. Some important nutrients which the carrot presented as vitamin A, carotenoids and phenolic compounds were also measured, in addition to sensory evaluation. The CPCAs samples displayed that, insignificant higher in total solids, significant reductions in the average values of F/DM, protein and salt in water phase and insignificant for ash content; these reductions commensurate with increasing the proportion of the carrot paste addition. Moreover, enhanced cheese with carrot paste were higher than control in the each nutritional components, vitamin A, carotenoids and phenolic compounds, antioxidant activity plus lower sodium/potassium ratio. In addition, sensory evaluation showed that all samples were accepted and that the use of carrot paste as optional ingredient in processed cheese analogue would be a great way to introduce of a healthy cheese with orange color, which could be introduced to children instead of other sweetened products.
  Samah M. Shalaby , A.G. Mohamed and Hala M. Bayoumi
  Background and Objective: Sauces from cheese are highly used in prepared and pre-prepared meals in the food sector. Besides submitting good flavor, often cheese sauces are desired to present functional and visible roles, i.e., color, texture and mouth-feel. This study aimed to prepare novel natural sauces from processed cheese flavored with essential oils. Essential oils (EOs) that contribute to its antioxidant, antimicrobial, flavor and color properties. Materials and Methods: Plain processed cheese sauces were manufactured from whey protein concentrate 75% and acid casein curd 25%. Cheese sauces were flavored with 2% of some essential oils turnip, shallots, Capsicum and cardamom and 1% sugar. The base blends were standardized to contain 65% moisture and 29% fat in dry matter in the resultant cheese sauces. Plain cheese sauces were evaluated for chemical, texture, color parameters and sensory properties during storage at 7°C. Results: The values of total solids, fat, ash and lactose were decreased significantly by increasing of addition of WPC and decreasing of AC curd. The protein was only compounds that increased significantly (p≤0.05) by the addition of WPC to the blend cheese. The pH values also significantly increased by increasing the ratios of WPC to the cheese blends. No chemical changes in the flavored cheese sauces. The lightness (L*-values) of PC sauces made with different EOs had the lowest values, as follow: Turnip, shallots, Capsicum and cardamom, respectively. Moreover, PC sauces were made with Capsicum and cardamom oils (light orange and pink colors, respectively) had the highest a* and b*-values (light yellowish color) than the others. The flavors of PC sauces were generally better and preferable by the panelists. Also, the body, texture, appearance and color were accepted. Generally, PCs manufactured with cardamom and turnip oils gained the highest scores. Conclusion: According to the obtained results, it can be produce processed cheese sauces with high quality and acceptability from easy and cheap materials and flavored with essential oils, which had many benefits in human health.
 
 
 
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