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Articles by Z.M.R. Hassan
Total Records ( 2 ) for Z.M.R. Hassan
  R.A. Awad , Z.M.R. Hassan and Wafaa M. Salama
  Surface tension and foaming properties were examined for buffalo milk samples either raw or adulterated in various ways. The results indicated some difference in surface tension and foaming properties of buffalo milk and its adulterated mixes. The data indicated that skim milk had higher surface tension than whole milk. Addition of water to either whole or skim milk decreased the foam ability compared to controls. Skim milk showed higher foam stability compared to whole milk. Surface tension significantly increased in all milk samples with increasing the added ratio of Skim Milk Powder (SMP). Additions of higher amounts up to 5% SMP into milk either whole or skim led to increase the foam ability and stability of all mixes. Surface tension values were increased with increasing percentage of sucrose added either whole or skim milk. The results indicted that sucrose greatly improved the foam stability of treatments. Addition of salt into whole or skim milk up to 11% led to decrease in foam ability values compared to control being the lowest in whole milk mixes. Surface tension of whole or skim milk mixes was increased with high ratio of added gum. On the other hand, incorporation of gelatin into whole or skim milk lead to decrease in foam ability of all mixes compared to controls. Addition of starch into whole or skim milk decreased foam ability of all mixes compared to controls. On the other hand, addition of starch with different ratios to whole or skim milk improved foam stability values. This improvement was increased with higher percentage of added starch into milk.
  Suhila A. Saad , Laila D. EL-Mahdi , R.A. Awad and Z.M.R. Hassan
  Milk Protein Concentrate (MPC), Total Milk Proteinate (TMP), UF-Retentate Curd (UF-RC), Skim Milk Powder (SMP) and Soy Protein Concentrate (SPC) as a new different sources of proteins were investigated in this study, not only to substitute ras cheese in base blends of cheese sauces but also to successfully produce delicious and favourable cheese sauces with highly acceptable moisture/texture profile, shelf stable and high sensory quality. All blends were adjusted to contain 25% dry matter, 40% F/DM in the finished product of processed cheese sauces. Stabilizing system was added to the final product formulas as a mixture of corn starch and guar gum. All produced cheese sauces treatments were acceptable. Cheese sauce UF-RC treatment showed the highest acceptability. Moreover, cheese sauce samples with MPC and TMP were not significantly different from that with UF-RC. All resultant processed cheese sauces were evaluated when fresh and after one and three months of storage either at 5±2°C or 25±2°C for chemical properties and examined also for pH, oil separation index, viscosity and sensory properties. Three replicates were carried out for each treatment and the data obtained were statistically analyzed at p≤0.05.
 
 
 
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