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Articles by Hala M. Bayoumi
Total Records ( 3 ) for Hala M. Bayoumi
  Fatma A.M. Hassan , Hala M. Bayoumi , Mona A.M. Abd El-Gawad , A.K. Enab and Y.B. Youssef
  Moringa oleifera leaves contain high amount of vitamin B complex, potassium, iron protein and they contain all of the essential amino acids in good proportion so it’s used to improve the nutritional and sensory evaluation of food products by incorporating its extract into food products. Different ratios of Moringa oleifera leaves powder (0.5, 1, 1.5 and 2%) was used in production of yoghurt and the best ratio was storage at 5±1°C for 7 and 15 days then analyzed for sensory evaluation and chemical properties fresh and during cold storage at 5±1°C. Results show that 0.5% was a best ratio and gained highest score for flavor as well as taste. Treatment had higher content of total solids, fat, total protein, soluble nitrogen, total volatile fatty acids , acetaldehyde, diacetyl and lower pH than control fresh and during cold storage at 5±1°C whereas, control had higher viscosity than treatment fresh and during cold storage. Colour was preferred in control it had a higher whiteness than treatment either fresh or during cold storage. Treatment had a highest content of alanine acid, glutamine and tyrosine and had lowest content of cysteine, methionine as well as histidine. Moringa leaves contained 17 amino acid.
  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.
  Ahmed M.S. Hussien , Hayam M. Abbas , Hala M. Bayoumi and Mahmoud Abd El-Aziz
  Objective: Properties of Egyptian variety of Full Fat Rice Bran Powder (FFRBP) and the resultant yoghurt fortified with it were evaluated. Materials and Methods: Physical, chemical and functional properties of FFRBP (Sakha 103) were determined. Results: Gross chemical composition of FFRBP was 9.12, 9.15, 9.15, 42.13 and 38.03% for proteins, lipids, ash, crud fibers and carbohydrates, respectively. The total phenol compounds content in FFRBP was 3.48 mg g–1 as gallic, while flavonoids value was 1.68 mg g–1 as catachin and carotenoids ratio was 1.98 mg g–1 as Beta Carotene Equivalents (BCE). The water-holding capacity and oil-holding capacity were 3.2 g g–1, 2.5 mL g–1, respectively. Emulsifying activity and emulsion stability were also estimated. Buffalo’s milk was fortified with FFRBP at rate of 0, 1, 3 or 5% to create 4 yoghurt treatments and were stored at 5±2°C for 7 days. The FFRBP had no significant effect on pH value of obtained yoghurt compared with control sample (0% FFRBP). However, viscosity and redness degree of the fortified samples were increased. The whiteness degree of yoghurt was decreased as a percentage of FFRBP increased. Fortification of buffalo's milk with 1% w/v of FFRBP gave the best acceptability and excellent preference by panels. Conclusion: Rice bran is a cheap and valuable healthy by-product, which available from milling Egyptian factories. Fortification the yoghurt-milk with 1.0% FFRBP was succeeding in preparing acceptable yoghurt-product which had good physical properties beside its nutritious ingredients. In future, it can be applied these results at industrial scale.
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