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Articles by Wafaa Mohamed Zaky
Total Records ( 2 ) for Wafaa Mohamed Zaky
  Hayam Mohamed Abbas , Fayza Mohamed Assem , Wafaa Mohamed Zaky , Jihan Mohamed Kassem and Elsayed Abouelfotowh Omer
  Background and Objective: There is a risk to use the artificial antioxidant materials in food sector. So, the current study was designed to figure out the properties of Ultra-filtrated (UF) soft cheese supplemented with natural antioxidant material as basil essential oil (Ocimum basilicum var. Genovese). Materials and Methods: The extracted basil essential oil (B-EO) was investigated for its main constituents by Gas Chromatography-Mass Spectrometry (GC-MS) as well as its antioxidant activity. The UF-soft cheese samples were traditionally prepared from buffalo’s milk retentate. Three treatments were achieved; the first was served as control while the second and the third samples were supplemented by B-EO at ratios of 0.005 (T1) and 0.010 (T2) μL/100 mL, respectively. The obtained data were statistically analyzed using SAS analysis method. Results: The results revealed that the main compound of B-EO was identified as linalool with 63.23%, while, the second was 1,8-cineol which reached to 11.69%. It was obvious, from obtained data, that B-EO had high antioxidant activity. Data also indicated that fortification of B-EO increased the antioxidant activity of the fortified cheese samples (T1 and T2) compared with control. Supplementation with B-EO had decreased the hardness, gumminess and chewiness of treated cheese samples than control one. On another side, judging degrees displayed that there were noticeable differences in flavor scores between treated and control samples. The treated samples with low level of B-EO (T1) were more favorable than those with high level (T2). Conclusion: It could be concluded that basil essential oil increased the antioxidant properties of UF-soft cheese samples and improved their rheological and sensorial characters, where the samples seemed to have refreshing and acceptable taste.
  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.
 
 
 
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