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Articles by Mahmoud Abd El-Aziz
Total Records ( 4 ) for Mahmoud Abd El-Aziz
  Moustafa El-Shenawy , Mahmoud Abd El-Aziz , Wagih Elkholy and Mohamed T. Fouad
  Objective: This study has been done to investigate/evaluate the effect of incorporation different ratios of tiger-nut extract, together with two probiotic bacterial strains in ice cream. Methodology: Substitution of aqueous phase by 25, 50, 75 and 100% tiger-nut extract (TNE) in the manufacture of probiotic ice cream, using two probiotic bacterial strains namely Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 was evaluated. Results: The results indicated that all treatments had no significant effect (p>0.05) on the pH, surface tension and whipping ability of ice cream mix, while the mix viscosity increased as the percentage of TNE was increased. Moreover, no significant effect (p>0.05) on the overrun, meltdown and sensory properties of resultant substituted ice cream were observed. Over storage period of 90 days at -20°C, the viability/survival of the two probiotic bacterial strains was higher in all ice cream treatments, made with TNE than in control. The same was true for the total bacterial counts. Conclusion: The results indicated that substitution of aqueous phase by 50% TNE was the most superior for production of ice cream with no adverse effect on the physical and sensory properties. In the same time, it also enhanced the survival of the incorporated probiotic bacterial strains.
  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.
  Ahmed Mohamed Saied Hussien , Mohamed Tawfeek Fouad , Mahmoud Abd El-Aziz , Nagah El Noemany Ashour and Esam Ahmed Mohamed Mostafa
  Background and Objective: Date is a rich composition of carbohydrates, minerals, dietary fiber, vitamins, fatty acids and amino acids. Date syrup is directly consumed or used as an ingredient in some food formulation such as ice cream, drink, confectionery, bakery products and jam. The purpose of this study was to use the date syrup, extracted from some date varieties cultivated in Egypt (Salma, Magdy and Khalas), to improve the acceptability and nutritional value of yoghurt. Materials and Methods: The date extract was centrifuged at 7,000 rpm for 30 min and concentrated under vacuum at 70°C to obtain one fourth or third of the total extract volume (~25-28% TS). Date syrup (Salma, Magdy and Khalas) was added individually to the standardized milk (~3.0% fat and ~15.0% TS) at rate of 15.0% (as the best percentage according to the pre-experimental) to create 3 treatments (T1, T2 and T3, respectively). The collected data were statistically analyzed by one way-ANOVA using SPSS software program. Results: The results showed that, all date varieties were rich in sugars especially glucose and fructose, minerals especially K, Fe, Na and Mg and vitamin C as well as exhibited antioxidant activity against DPPH. Date syrup had no significant effect on pH value and whey syneresis of resultant yoghurt compared with control. Also, using date syrup in yoghurt manufacture had no adverse effect but may enhance the viability of starter culture. However, both the viscosity and the whiteness degree have been negatively affected by using the date syrup. Conclusion: It was concluded that the yoghurt made with date syrup was more acceptable (more softness, smoothness and more sweetness) especially that made with Magdy date syrup (T2).
  Atif Farrag Farrag , Mohamed Morsy El-Sheikh , Mohamed Tawfeek Fouad , Ahmed Farouk Sayed and Mahmoud Abd El-Aziz
  Background and Objective: Garlic ranks highly among health protecting foods, largely due to its antioxidant sulfur compounds. In this study, various properties of UF-white soft cheese fortified with aqueous garlic extract were investigated regarding sensory and microbiological features. Materials and Methods: Probiotic UF-white soft cheese fortified with 2 (T1), 4 (T2) and 6% (T3) garlic aqueous extract (GAE, 1:2) was evaluated. Further microbial and chemical analysis with texture profiling, color determination and sensory evaluation was done. Results: By increasing the proportion of Aqueous Garlic Extract (AGE) in soft cheese, total solids, fat and protein contents as well as pH value decreased, while tyrosine and tryptophan contents slightly increased. GAE-fortified cheese was higher in lightness and yellowish degrees as well as gumminess and lower in hardness. As storage continues, the lightness of GAE-fortified cheese was more stable, while the hardness increased to an extent that it became > the hardness of control cheese. On day 10 on wards, the viable counts of B. bifidum in cheese control and T1 were closed and higher than those of T2 and T3. Mould and yeast were not detected in GAE-fortified cheese until the end of storage (90 days), reflecting GAE has an antimicrobial effect against mould and yeast. Cheese fortified with 6% GAE had judging score acceptable but less than the other treatments. Conclusion: It can be concluded that fortification with the low concentration of GAE (2%) improved cheese chemical, physical and microbiological properties with novel acceptable flavor.
 
 
 
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