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Articles by Shafika Abd El-Hamid Zaki
Total Records ( 2 ) for Shafika Abd El-Hamid Zaki
  Shafika Abd El-Hamid Zaki , Abeer Fouad Zayan , Hala Mahmoud Nagi and Amira Saber Abd El-Salam
  Background and Objective: The use of soy as food ingredient has recently grown in food industry as a result of its health benefits, technological and functional properties. The objective of the research was to prepare functional products of spreadable tofu. Materials and Methods: Six formulated spreadable tofu with different flavors were prepared: Control without addition and with chopped green olives, ground black pepper+chopped green peppers, sugar, guava pulp and peach pulp. The spreadable tofu blends were subjected to chemical, physiological, microbiological and sensory evaluation to ensure different qualities. Results: Results demonstrated slight differences among treatments within the ranges of moisture, protein, fat, ash and carbohydrates. The antioxidants’ activities varied from 66.98-80.80%. Total isoflavones fluctuated between 2181 and 3259 μg g–1. All products were high in genistein, daidzein and low in isoformntine, biochainine. The highest percentages of phenolic compounds were ellagic, benzoic, catechin, pyrogallol, ferulic, naringin, hesperidin, quercetrin, naringenin and hesperetin. Among flavonoid compounds naringin, hesperidin, quercetrin , naringenin and hesperetin were scored as the highest values in tofu blends. All blends showed acceptable physicochemical properties. Fat separation was increased with extending storage period. Control spreadable tofu was less acceptable than the other blends. The microbiological investigation assured the safety of the blends. Conclusion: The present investigation confirmed that the formulated tofu blends exhibited high antioxidants’ activities, acceptable physicochemical properties and assured its safety. The organoleptic attributes proved the superiority of the spreadable tofu blends with either fruit or vegetables addition compared to control.
  Shafika Abd El-Hamid Zaki , Ferial Abd El-Aziz Ismail , Somia Hassan Abdelatif , Nehal Rafik Abd El-Mohsen and Shahinaz Ahmed Helmy
  Background and Objective: Bioactive plant constituents from food industrial wastes could be utilized in food industry, for the development of functional or enriched foods. The present study aimed to determine biochemical composition as well as the antioxidant activity of peels and seeds in summer and winter avocado varieties. Materials and Methods: Biochemical composition and antioxidant activity of peels and seeds were assessed in 2 varieties of avocado fruits (Persea americana). Total poly phenols, flavonoids, carotenoids and tannins were determined in Duke (summer) and Fuerte (winter) varieties. Polyphenols and flavonoids were fractionated and identified using HPLC. The radical scavenging activity was determined by DPPH assay. Results: Both varieties are different in all measured parameters. Solvent type strongly affected active constituents 'contents as well as their antioxidant activities. The highest phenolic recovery, by methanol 80% revealed greater efficiency as antioxidant potency for peels and seeds of summer variety with significant differences (p>0.05). However, winter variety peels contained higher total carotenoids. Obvious relations were found among the extractable total phenolic components and DPPH scavenging potentials of avocado peel and seed extracts. Similar results were noticed for tannins content in the winter peels. Winter variety peels contained higher total carotenoids. The major polyphenols in avocado peels included catechin and 3-hydroxy tyrosol, while avocado seeds had catechin and pyrogallol. The major flavonoids; hesperidin, naringin and rutin in peels were significantly higher than those in seeds. Conclusion: Avocado seeds and peels could be explored as a valuable bioactive source and as a functional ingredient in food industries.
 
 
 
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