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Articles by Ashraf Gaber Mohamed
Total Records ( 4 ) for Ashraf Gaber Mohamed
  Ashraf Gaber Mohamed
  Nowadays, there is growing awareness about reduced fat food as well as free fat products. Low fat milk products, particularly low fat cheese represents a good choice for the development of new products with functional properties. Consumers are always looking forward to desirable and healthy products. Therefore, consumer’s demand for low-fat/calorie products has significantly raised in an attempt to limit health problems, to lose or stabilize their weight and to work within the frame of a healthier diet. Low fat cheese often suffers from undesirable flavor and texture. So, for these reasons, there are many strategies to overcome these defects with the using of additives such as stabilizers and fat replacers. Another solution is using exo-polysaccharide which produced from lactic acid bacteria (EPS-producing cultures) to improve functional low fat cheese product. Several studies highlighted the positive effect of EPS-producing cultures on the physical and functional properties of reduced fat Cheddar cheese. The objective of this review is to establish low fat cheese, their characteristics and technological it’s manufacturing.
  Jihan Mohamed Kassem , Hayam Mohamed Abbas , Ashraf Gaber Mohamed , Wafaa Kamel Bahgaat and Tamer Mohammed El-Messery
  Background and Objective: Producing healthy and functional dairy products are still having great demand. The aim of present study was to prepare a new or imitated processed cheese spreads convenient to consumers who suffer from high blood pressure and also to prepare sweet processed cheese suitable for children. Materials and Methods: Pumpkin processed cheese spreads (PPCSs) were manufactured by using 3 ratios of pumpkin paste (5, 10 and 15% w/w) to serve 3 treatments (T1, T2 and T3, respectively) and compared with control. Chemical parameters like total solids, ash, protein, fat and fiber were achieved. Potassium and sodium contents were also displayed besides texture profile and antioxidant activity of PPCSs. Sensory evaluation was also carried out of all final samples. Statistical analysis was performed by using the User's Guide of SAS. Obtained data indicated that there were no significant differences in total solids and ash contents between treatments with different ratios of pumpkin paste and control samples. Results: For fiber content, it was increased by increasing the ratio of pumpkin paste comparing to control one. On the other side, the more concentration of pumpkin paste in cheese spread samples, the more content of potassium and the less content of sodium. Thus, increment the rate of pumpkin in processed cheese caused contract the ratio of sodium/potassium in the final product. Scavenging of free radicals of pumpkin-processed cheese samples were in rise by increasing the ratio of pumpkin percent. The highest percent of pumpkin paste (15%) had significantly (p<0.05) gained the highest content of phenolic compounds (205 mg/100 g gallic acid). Texture profile data revealed that addition of pumpkin paste in the blends decreased the firmness of processed cheese compared to control. Decreasing in firmness was inversely proportional with increasing pumpkin paste ratios in the blends. It was 7.289, 6.801, 5.952 and 4.961 N for control, T1, T2 and T3, respectively. Conclusion: It was concluded that preparing a sweet processed cheese spread analogue using 10% pumpkin paste gained the preferable acceptability and success to prepare new sweet product suitable for children and patients who suffer from hypertension. Treated samples had low sodium and more potassium contents.
  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.
  Ashraf Gaber Mohamed , Baraka Abo El-Yazeed Abd El-Salam and Walid Abd El-Motaal Gafour
  Background and Objective: Spirulina is a rich source of nutrients viz., essential amino acids, essential fatty acids, carotenoids and vitamins. The study was carried out to evaluate of Spirulina maxima addition as source of nutrients, antioxidants and color on processed cheese properties. Materials and Methods: Processed cheese analogue treatments were supplemented with Spirulina maxima powder (1, 2 and 3%). The chemical, physical, color and sensorial properties of processed cheese analogue supplemented with S. maxima were evaluated through 3 months of cold storage (7°C). Also, the antioxidant capacity of S. maxima processed cheese analogue treatments was determined. Results: The spreadable processed cheese analogue with 3% S. maxima powder had higher chemical components except ash compared to control cheese. The results of physical properties showed that the penetrometer reading of the S. maxima processed cheese treatments was higher than those of control allover storage period, while oil separation and melt ability were lower. The S. maxima processed cheeses were more green (a-value) and lower whiter (L-value) than those of control. The highest free radical scavenging activity (57.24%) was recorded for S. maxima processed cheese analogue treatment (3%). From the sensorial results, the S. maxima processed cheese analogue (1 or 2%) treatments was higher acceptable compared to those of 3%. Conclusion: Hence, adding S. maxima powder (1 or 2%) during processed cheese analogue manufacture let the cheese to develop special color (green), high nutritional value, antioxidant activity and sensorial scores.
 
 
 
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