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Articles by Mahmoud Abd El-Aziz
Total Records ( 2 ) for Mahmoud Abd El-Aziz
  Laila K. Hassan , Ahmed B. Shazly , Mahmoud Abd El-Aziz and Tarek N. Soliman
  Background and Objective: Proteins-polysaccharides interaction in the presence of other constitutes play an essential role in stabilizing food formulations. In the present study, the functional properties of sodium caseinate (NaCas) solution containing different amounts of flaxseed mucilage (FM), sodium chloride (NaCl) and their combinations were studied. Materials and Methods: The dried FM and NaCl were added separately or in combination to the NaCas solution at ratio of 0.0, 0.05, 0.10 and 0.20% (w/w) and 0.0, 0.3, 0.6 and 1.0 M, respectively. The zeta-potential, viscosity, foaming properties, emulsion activity and emulsion stability of all NaCas solutions were determined. Results: The zeta-potential of NaCas increased on the addition of FM increased, up to 0.1% and then declined on further addition of FM. Addition of NaCl, alone or in combination with FM, decreased the zeta-potential of NaCas. The viscosity of NaCas solution increased with the addition of FM or NaCl, but the increases were more pronounced in case of FM addition. The viscosity of NaCas solution containing 0.05% FM increased on addition of NaCl, up to 1 M. The formed foam of NaCas solution was more stable in the presence of FM or NaCl, but the foam stability decreased with combined addition of NaCl and FM. The emulsion activity increased on addition of FM, up to 0.1% or NaCl, up to 0.6 M and then decreased on further addition of either additive. Conclusion: Addition of NaCl, up to 0.6 M to NaCas solution containing 0.05% FM enhanced the emulsion stability while the addition of NaCl, up to 1 M to NaCas solution containing 0.1% FM had no significant effect on its emulsion stability.
  Moustafa El-Shenawy , Mohamed T. Fouad , Laila K. Hassan , Faten L. Seleet and Mahmoud Abd El-Aziz
  Background and Objective: Tiger-nut has long been recognized for its generous health benefits. Milk permeate as a by-product, contains lactose, soluble vitamins and salts. Probiotics are live micro-organisms that confer a benefit on the host. The aim of this work was to use a combination of tiger-nut aqueous extract (TNAE) and UF-milk permeate, fortified with probiotic bacteria, to produce a functional dairy beverage. Material s and Methods: Milk-permeate (65%), TNAE (30%) and sugar (5%) were the best portions used to produce permeate-tiger nut beverage. Three probiotic bacteria mixture including, L. plantarum and L. acidophilus culture (1:1), L. plantarum and B. breve culture (1:1) and L. plantarum with both L. acidophilus and B. breve culture (1:1:1) were added to create 3 permeate-tiger nut beverages namely T1, T2 and T3, respectively. The follow up of their bacteriological, physical and chemical characteristics/changes during a storage period of 10 days was evaluated. Results: No changes in the survival of the probiotics bacteria were observed throughout the storage period (10 days). Meanwhile, T3 has low pH value and acetaldehyde content but has high diacetyl content and antioxidant activity followed by T2 and T1. Permeate-tiger nut beverage fortified with probiotic bacteria exhibited higher lightness and lower redness and structure viscosity than the control from day 5 onwards. Also, T3 was less sensory acceptable compared to the others. Conclusion: A mixture of UF-milk permeate (65%), tiger-nut aqueous extract (30%) and 5% sugar, fortified with 1% mixture of probiotic cultures produced a healthy stable beverage.
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