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Articles by Ahmed M.S. Hussein
Total Records ( 4 ) for Ahmed M.S. Hussein
  Hayam M. Abbas , Ahmed M.S. Hussein , Faten L. Seleet , Hala M. Bayoumi and M. Abd El-Aziz
  The goal of this study is preparing nutritious beverages based on buffalo’s Butter Milk (BM) or Sweet Whey (SW), as dairy by-products, supplemented with Wheat Germ (WG). The results indicated that, WG powder characterized by high levels of proteins (32.0%), dietary fiber (18.4%), essential amino acids (12.97%), total phenols (0.55 mg GAE/g) and total flavonoids (108.31 mg CT/100 g). The minerals content in WG powder were 44.2, 7.2, 275, 968, 1026, 14.0 and 91 for Ca, Fe, Mg, P, K, Zn and Se, respectively. Preliminary trails indicated that supplementation of SW or BM with 2.0% WG powder and 3.0% sugar were the best levels to be accepted as sensory properties. The SW or BM supplemented with 2.0% WG were higher in yellowish degree, apparent viscosity and antioxidant activity, but lower in lightness and greenish degree compared with non-supplemented. The increasing in antioxidant activity and apparent viscosity was more pronounced in BM supplemented with 2.0% WG powder. However, SW beverage supplemented with WG gained the higher sensory scores compared with other treatments.
  Hatem S. Ali , Amr Farouk Mansour , M.M. Kamil and Ahmed M.S. Hussein
  Background and Objective: Spent coffee grounds (SCGs) are the most abundant residual material (45%) obtained during the instant coffee production. Therefore, around 6 million tons of SCGs generated per year. The purposes of the present study consisted in evaluating the use of SCGs as innovative functional food ingredient in bakery products and study the effect of SCGs and their chemical constituents on the sensory properties, volatile constituents and rheological properties of the final product. Materials and Methods: Effect of mixing wheat flour with 2, 4 and 6% SCGs on rheological properties of the obtained dough was evaluated, then chemical, texture profile and sensory properties of the final product were studied. Results: Rheological properties of mixed wheat flour with SCGs dough was affected slightly with the higher dietary fiber content. Moisture content of SCGs reached to 58.98%, therefore, was dried to reach 7.47% to control the microbial activity. Protein, ash, crude fiber and total carbohydrate of SCGs were 8.97, 2.77, 51.86 and 78.5%, respectively. Also, SCGs is good source of lipids (13.89%). Chemical composition of biscuit indicated that increasing mixing level of SCGs (2-6%) has shown good enhancement in fiber and ashes compared to control sample. Volatile sensory active compounds of biscuits and its supplemented mix with SCGs was evaluated. Thirty-eight volatile compounds was separated and identified in the biscuit samples by using SPME/GC-MS analysis. Hunter color parameter of produced biscuit indicated that whiteness (L*) of control sample reached to 71.17, while mixing SCGs with wheat flour at levels 2, 4 and 6% decreased L* to 66.31, 54.88 and 43.88, respectively. Also, redness degree (a*) was lower in wheat flour (0.45) than SCGs (3.57). Therefore, a* value of biscuit increased with increasing mixing level of SCGs. Sensory properties of biscuits showed that increasing SCGs level decreased significantly the color score but overall acceptability not affected significantly. Conclusion: Spent coffee grounds contains sufficient amounts from dietary insoluble fibers, protein, lipids, ashes and lower glycaemic sugars. Mixing wheat flour with SCGs affected slightly the rheological properties of dough and overall acceptability of the final product. Therefore, the obtained biscuit could be recommended to patients with obesity-related diseases and diabetes in addition to people looking for foods intake with reduced energy.
  Hala E. Ghannam , Abdelrahman S. Talab , Natalia V. Dolganova , Ahmed M.S. Hussein and Nahed M. Abdelmaguid
  Background: Chitosan is basic polysaccharide and partially deacetylated polymer of glucosamine obtained from chitin by alkaline deacetylation. Fish by-products represent a serious threat to environment and disposed of it using simple and inexpensive method are necessary also, the production of natural compounds for food industry used is required. Methodology: Chitosan prepared from shrimp and crayfish have a good physiochemical and functional properties when compared with the commercial chitosan. The study was undertaken to extract chitosan from some crustacean shells (shrimp and crayfish wastes) and characterize them using spectral analysis, Fourier transforms infrared spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and energy dispersive analysis of x-ray spectroscopy (EDAX) analysis. Moreover, antioxidant activity, moisture, protein, ash, yields, solubility, degree of deacetylation, water and fat binding capacity were also determined and compared the extracted chitosan with commercial type. Results: The study results showed that the extracted chitosan is soluble in 1% acetic acid solution also commercial, shrimp and crayfish chitosan had moisture content (4.1, 0.8 and 1.7), protein (8.5,7.32 and 8.16), ash (1.2, 0.5 and 0.6) and degree of deacetylation (84, 92 and 87), respectively. The FTIR spectra of three chitosan types (commercial, shrimp and crayfish) were observed to have absorption band in the region of (3422.06, 3444.24 and 3446.17 cm–1), respectively which corresponded to the vibrating and of aliphatic O-H and NH stretching vibration of free amino groups. Also, the stretching vibration for glucosamine ring -C-O-C- was indicated by the absorption bands at (1030.77, 1027.87 and 1031.73 cm–1) for the three chitosan types, respectively. Chitosan prepared from shrimp and crayfish have a good physiochemical and functional properties when compared with the commercial chitosan. Also, the antioxidant activity of chitosan gives a great indication for its possible use as natural additives in food industries. The study results are very important to researchers in relevant fields because they can disposed fish wastes in safe method and they can utilized extraction process for producing natural products which can be improve physicochemical, sensorial and shelf life of food products. Conclusion: Chitosan prepared from shrimp and crayfish have a good physiochemical and functional properties when compared with the commercial chitosan. Also, the antioxidant activity of chitosan gives a great indication for its possible use as natural additives in food industries.
  Ahmed M.S. Hussein , Mona M. Hussein , Manal F. Salama , Ibrahim M. Hamed , Karem Aly Fouda and Rasha S. Mohamed
  Background and Objective: School children especially in Egypt need a safe meal which is able to meet their daily nutrient needs and ameliorate cognition. So, the current study aimed to evaluate formula prepared as cookies to be served as a meal for primary school children. Materials and Methods: Wheat, roasted chickpea, milk protein concentrate, cinnamon and brewer's yeast were used to prepare cookies which have been exposed to sensory, chemical and biological evaluation. Peroxide number, amino acids, vitamins (D, B12, folic acid and E) and minerals (calcium, zinc, iron and selenium) were determined. Twenty four rats of weaning age were used, 12 rats to estimate the true protein digestibility and 12 rats to estimate the protein efficiency ratio and the effect of feeding on cookies (28 days) on hemoglobin, glucose, total protein, liver and kidney functions and antioxidant status. Results: Palatability and acceptability of cookies were insured via the sensory evaluation results. The value of peroxide number indicated that there is no possibility of rancidity during the storage. The cookies showed high contents of protein (14.88%), fat (16.83%) and carbohydrate (55.1%). Also cookies showed acceptable levels of amino acids, minerals and vitamins that meet a large amount of daily requirements of children. Results of the animal experiment declared the complete safety of the cookies and high nutritional and biological quality. Conclusion: Cookies can serve as a meal for the governmental school children to provide them with their needs from nutrients that reducing hunger and improving health benefits and scholastic achievement.
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