Amal Alshawi - Academia.edu (original) (raw)

Papers by Amal Alshawi

Journal of Food Quality, Mar 14, 2022

Background. Chard is a valuable vegetable and is considered a beneficial functional food. Fortifi... more Background. Chard is a valuable vegetable and is considered a beneficial functional food. Fortification of bread with chard could increase the nutraceutical and functional food consumption. Objective. In this study, we performed a chemical analysis of chard and performed rheological analyses and sensory attribute evaluations of pan breads fortified with 5% and 10% chard powder. Design. e gross chemical composition of chard, some minerals, vitamin C, and total phenolic and flavonoid compounds were estimated. e rheological properties of doughs fortified with 5% and 10% chard powder and the chemical composition and sensory attributes of control, 5% chard and 10% chard pan bread samples were determined. Results. Chard contains carbohydrate, protein, and ash in addition to essential minerals and antioxidants such as vitamin C, phenols, and flavonoids. e chemical composition of 5% chard pan bread was significantly higher in ash and fiber, while the chemical composition of 10% chard pan bread was significantly higher in protein, ash, fiber, and moisture and significantly lower in fat, carbohydrate, and energy level than that of control pan breads. Compared with the control pan bread, the pan bread with increased chard powder content (10%) had significantly increased water absorption percentage, arrival time, dough development, elasticity, and proportional number ratio but significantly decreased stability time, softening degree, and extensibility. Pan bread fortified with 10% chard had the lowest specific volume among the tested breads. Sensory attribute evaluation further showed that increasing the amount of chard to 10% in the bread dough formulation produced lower overall acceptability scores. Conclusions. Pan bread containing 5% chard had better rheological scores and sensory attributes than the other formulations, in addition to good nutritional quality values.

Food Science and Technology, 2022

The current study investigates the effect of replacing sugar with different concentrations (0, 25... more The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is rich source of carbohydrate (78.20 ± 0.53%), moisture (7.80 ± 0.20%), fiber (7.73 ± 0.20%) followed by protein (2.73 ± 0.12%), ash (2.54 ± 0.00%), fat (0.50 ± 0.01%), potassium (24.96 ± 1.58 μg/g), phosphorus (3.12 ± 0.15 μg/g), calcium (2.61 ± 0.00 μg/g), iron (0.9 ± 0.00 μg/g), and vitamin A (1.27 ± 0.05 μg/g). Incorporation of different concentrations of DP concurrently (P ≤ 0.05) increased the weight, protein, fat, ash, fiber, moisture, minerals, and vitamin A and reduced the sponge cake's volume, specific weight, and carbohydrates contents. There are no significant differences between control and DP-containing cake in some sensory attributes. Overall, incorporating DP in sponge cake improved the nutritional and health quality attributes of the products without a major effect on its sensory attributes.

IOSR Journal of Environmental Science, Toxicology and Food Technology, 2014

A study was conducted to assess the effect of radiation on Microbiological quality , chemical com... more A study was conducted to assess the effect of radiation on Microbiological quality , chemical composition and organoleptic qualities of fresh Zingiberofficinalerhizomes or ginger. Fresh ZingiberofficinaleRhizomes were treated by using three doses of gamma radiation, 5.0, 10.0, 15.0 KGy. The results showed that radioactive transactions have led to a significant reduction in total number of bacteria; yeast and fungi. The results also revealed that Fresh Zingiberofficinalerhizomes weresensitive to irradiation. At high doses of 10.0 KGy, moderate changes were detected at chemical composition. However, a significant difference in the texture with the dose of 15.0 KGy was observed compared with control.

Journal of Food Quality, Mar 28, 2019

e study evaluated the properties of beef burgers prepared with di erent concentrations of husk to... more e study evaluated the properties of beef burgers prepared with di erent concentrations of husk tomato (HT) powder at levels of 2.5%, 5%, and 10% as a natural source of bioactive compounds and also assessed the e ectiveness of the powder in the treatment of anaemia. Rats were classi ed into the negative control group and anaemic rats that were positive control (untreated) and three treated groups which were fed basal diet had 10% of control beef patties, 2.5% husk tomato beef patties, and 5% HTB groups (CBP, 2.5 HTB, and 5% HTB groups). e obtained results revealed that HT powder is rich in carbohydrates, protein, and fat. e addition of 5% husk tomatoes to burgers decreased the contents of fat and ash and increased ber and carbohydrates. e addition of 2.5 or 5% husk tomatoes to beef patties gave high scores sensory evaluation. e addition of HT to beef patties reduced lipid oxidation compared to CBP at zero time and after a week of storage. It is concluded that the addition of husk tomatoes increases the quality of the beef burger and has high e ciency in retarding lipid oxidation in the burger. 5% HTB is a functional meat product and could improve the nutritional values and treat iron de ciency anaemia in rats.

Current research in nutrition and food science, Dec 28, 2020

Fish quality is important in the food industry. Studies on the nutritional, microbial and mineral... more Fish quality is important in the food industry. Studies on the nutritional, microbial and minerals in Indian mackerel fish are limited. Therefore, this study was carried out to assess the quality and production of fish products (balls and fingers). Additionally, the effect of frozen storage for six months on the microbial, nutritional and sensory evaluation of fish balls and fingers was studied. The obtained results showed that the estimated minerals (zinc, cadmium, chromium, copper, lead and mercury) contents in Indian mackerel muscles were lower than the maximum permissible limits for human consumption. The levels of total bacterial counts and total yeast counts in Indian mackerel purchased from three different stores varied. After 6 months of storage, the microbial content decreased in Indian mackerel fish balls and fingers to less than 2.0×10 2 CFU/g, which was due to the effect of freezing on the growth and activity of microorganisms, while the carbohydrate, fat and energy contents increased, and the ash, protein and moisture contents decreased; however, Indian mackerel fish fingers had elevated ash, carbohydrate, fat, protein and energy contents and a reduced moisture content after freezing. Sensory evaluation of Indian mackerel balls and fingers at the start and end of the storage period (6 months) revealed good scores for appearance, odor, texture, taste and acceptability. These results provide insights into the benefits of good-quality Indian mackerel fish in the fish product industry and their availability after storage for six months.

International Journal of Food Properties, May 10, 2023

This study was conducted to demonstrate the effect of seminal oxidative stress (OS) on male infer... more This study was conducted to demonstrate the effect of seminal oxidative stress (OS) on male infertility with different infertility potentials. To achieve this aim, the levels of malondialdehyde (MDA),reduced glutathione (GSH) ,superoxide dismutase(SOD), glutathione peroxidase (GP X) and catalase (CAT) activity in addition to levels of vitamin E and vitamin C were determined in three groups: normospermic who were considered as controls (n=30), asthenospermic (n=27) and oligospermic(n=23).The seminal plasma MDA levels were significantly high in infertile patients (p<0.001)compared to the normospermic subjects ,while GP X , SOD and CAT activities were significantly low in oligospermic and asthenospermic patients respectively in addition ,levels of seminal plasma vitamin E and vitamin C were reduced also significantly in astheno and oligospermic patients compared to normospermic subjects. Our results obviously emphasize the association of OS level in seminal plasma with the incidence and progression of the idiopathic infertility in infertile patients. Thus, seminal reactive oxygen species (ROS) would be used as a specific and sensitive biomarker for idiopathic male infertility. These findings indicate a protective role for antioxidant enzymes of seminal plasma against lipid peroxidation of spermatozoa in normospermic samples.

Current Nutrition & Food Science, Nov 12, 2019

Background: Acrylamide is the most powerful carcinogenic and neurotoxic compound widely distribut... more Background: Acrylamide is the most powerful carcinogenic and neurotoxic compound widely distributed in thermally processed foods. This compound is formed during early stages of roasting processes of coffee beans through Millard reaction between reducing sugars and asparagine. Due to the huge consumption of coffee throughout the globe, it has been considered as the major dietary source of this dangerous compound. Thus, this study aims to investigate the effect of roasting conditions on sugars and acrylamide contents in the Arabic coffee beans and beverages. Methods: Arabic coffee beans were roasted at 125°C for 30 to 60 min, ground to powders, brewed in boiling water for 20 min and then analysed for sugars and acrylamide contents. Results: Roasting conditions significantly (P ≤ 0.05) reduced the content of both reducing and nonreducing sugars compared to untreated samples. Increasing roasting duration to 40 min significantly (P ≤ 0.05) increased the acrylamide concentration values to the maximum, whereas extending the duration over 40 min (P ≤ 0.05) reduced the acrylamide concentration of coffee beans and beverages. Conclusion: The present study confirms that the process of roasting coffee beans is a significant factor in the formation of acrylamide in Arabic coffee powders and beverages.

IOSR Journal of Environmental Science, Toxicology and Food Technology, Sep 1, 2016

Black pepper (Piper nigrum L.) and clove (Eugenia caryophyllata) were treated with gamma radiatio... more Black pepper (Piper nigrum L.) and clove (Eugenia caryophyllata) were treated with gamma radiationdoses (5.0, 10.0, 20 kGy)andstored for six months. The results showed an increase in the dry matter content of black pepper during the storage period withvalues of 91.61±2.36%, 92.59±2.39%, and 92.62±2.37 %w/w at 5.0, 10.0 and 20.0 kGy, respectively, compared with91.41±2.25%w/w for the non-irradiated sample. Also, there was an increase in the dry matter content ofcloves, withvalues of91.34±2.35%, 92.55±2.39%, and 92.87±2.37%w/wat 5.0, 10.0 and 20.0kGy, respectively, compared with a value of 91.34±2.35%w/w for the non-irradiated sample. However, a significant decrease in the total of essential oil which detected with increasing irradiation dose during the storage periods for black pepper and clovewith values of 97.42±0.22%, 98.65±0.27% and 96.88±0.23% at 5.0, 10.0 and 20.0 kGy, compared with 98.80±0.22% for the non-irradiated control. also,94.33±0.34%, 94.20±0.34 % and 94.10±0.35% at 5.0, 10.0 and 20.0 kGy, compared with 95.98±0.39% for the non-irradiated control samples,respectively .Anirradiation dose of 10.0 kGy with three months of storage led to the highest increase in the amount of total essential oils of black pepper and clovewith values 98.89±0.25% and 95.94±0.34%, respectively. A dose of 10 kGy eliminated the total bacterial count, as well as the yeast, while a dose of only 5 kGy was required to reduce the contamination. During six months of storage,the radiated spices were found to retain good microbiological quality.

Journal of Food Science and Technology, Jun 10, 2019

A relatively short storage life is considered a major problem for the transportation of strawberr... more A relatively short storage life is considered a major problem for the transportation of strawberries across long distances to markets and for exportation. The aim of this research is to study the combined effects of potassium sorbate and radiation (3 kGy) on the microbial load, shelf life and most of the biochemical constituents such as vitamin C and total soluble solids of strawberries. A potassium sorbate (1%) treatment was combined, in practical application, with irradiation (3 kGy) to extend the shelf life of strawberries. All strawberry samples were stored at 4 ± 1°C (90-92% RH). Quality assessment of the microbial and biochemical constituents, vitamin C, and TSS during the storage period was performed. The results showed that Gamma irradiation alone at 3 kGy extended the shelf life of strawberries to 21 days. Further extension of the shelf life to 21 days was obtained when irradiation (3 kGy) was combined with potassium sorbate treatment. All treatments caused non-significant decreases in vitamin C content during storage, except for the treatment of strawberries with a solution of potassium sorbate, which caused a significant decrease in the vitamin C content, and a gradual decrease in the vitamin C content occurred with an increase in storage time for all treatments.

Czech Journal of Food Sciences, Dec 31, 2020

The study aimed to demonstrate how irradiation affects the chemical composition and amino acids o... more The study aimed to demonstrate how irradiation affects the chemical composition and amino acids of Spunta potato flour, and the sensory evaluation of biscuit samples partially composed of irradiated potato flour. The potato flour was irradiated with 50 and 150 Gy. Protein, fat, total dietary fibre, ash, carbohydrates, ascorbic acid, and amino acids were analysed. Sensory evaluation of biscuits was conducted after adding potato flour as a partial replacement for wheat flour at ratios of 5, 10, and 15%. The results showed that potato flour contained ascorbic acid, which was absent in wheat flour. Potato flour had less total protein and carbohydrate and more ash and fibres than wheat flour. Total essential amino acids appeared at the highest percentage, particularly lysine at 8.29 ± 0.02, compared with non-essential amino acids in the samples irradiated at a dose of 150 Gy. The biscuits were prepared with different ratios of the irradiated potato flour at dose 150 Gy to white flour. Sensory evaluation for biscuits with 10% of potato flour scored 8.

Food Science and Technology, 2022

It was reported that Rubian (tiger shrimp) Penaeus semislcatus, which is consumed as a regular pa... more It was reported that Rubian (tiger shrimp) Penaeus semislcatus, which is consumed as a regular part of the diet in the Arabian Gulf, could be beneficial due to its high content of phosphorus, zinc, calcium, copper, magnesium, and protein (Musaiger & D'Souza, 2008). The quality of fish and fish products is multifaceted and includes a wide range of issues, such as safety and freeness from health risks, nutritional value or quality, convenience, availability, and integrity, as well as the freshness of fish, sensory characteristics, physical features, type, and quantity of products. Furthermore, fishing, storage, handling, processing, and procedures, in addition to conditions such as time and temperature that affect the fish products' safety and quality are significant factors (Abbas et al., 2008). A lack of information about the enhanced fish management and postharvest processes contributes to low-quality fish products and fisheries (Food and Agriculture Organization, 2020). In order to be confident about health and safety, it is essential to maintain high levels of fish quality throughout the whole food chain, from catching to consumption (Hyldig & Green-Petersen, 2005), Consumers' requests for excellent, healthy, and safe foods is growing globally (Sen, 2005). Fish meat and seafood products are moderately unsteady in fresh and frozen preservation. The organoleptic characteristics of fish occur quickly due to multiple factors. Biochemical (i.e., enzymatic) changes and microbial effects yield quantifiable alterations in fish during fresh (iced) storage, while frozen preservation induces physical, chemical, and biochemical reactions that reduce fish quality (Woyewoda et al., 1986). Fish foods are known carriers of health risks, such as foodborne disease microbes including Salmonella sp., Vibrio sp., fungi, parasites,

Journal of Food Quality, Jan 5, 2022

Background. Biscuits are consumed by all of society in the world. Incorporation of different rati... more Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. is study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. e gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. e effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. e consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. e increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.

International Journal of Food Studies, Apr 13, 2020

This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 a... more This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radicalscavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.

Journal of Agriculture and Food Research

Food Science and Technology

Current Nutrition & Food Science, 2019

Journal of Food Science and Technology, 2019

Journal of Food Quality, 2019

The study evaluated the properties of beef burgers prepared with different concentrations of husk... more The study evaluated the properties of beef burgers prepared with different concentrations of husk tomato (HT) powder at levels of 2.5%, 5%, and 10% as a natural source of bioactive compounds and also assessed the effectiveness of the powder in the treatment of anaemia. Rats were classified into the negative control group and anaemic rats that were positive control (untreated) and three treated groups which were fed basal diet had 10% of control beef patties, 2.5% husk tomato beef patties, and 5% HTB groups (CBP, 2.5 HTB, and 5% HTB groups). The obtained results revealed that HT powder is rich in carbohydrates, protein, and fat. The addition of 5% husk tomatoes to burgers decreased the contents of fat and ash and increased fiber and carbohydrates. The addition of 2.5 or 5% husk tomatoes to beef patties gave high scores sensory evaluation. The addition of HT to beef patties reduced lipid oxidation compared to CBP at zero time and after a week of storage. It is concluded that the addit...

IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016

Journal of Food Quality, 2022

Journal of Food Quality, Mar 14, 2022

Food Science and Technology, 2022

IOSR Journal of Environmental Science, Toxicology and Food Technology, 2014

Journal of Food Quality, Mar 28, 2019

Current research in nutrition and food science, Dec 28, 2020

International Journal of Food Properties, May 10, 2023

Current Nutrition & Food Science, Nov 12, 2019

IOSR Journal of Environmental Science, Toxicology and Food Technology, Sep 1, 2016

Journal of Food Science and Technology, Jun 10, 2019

Czech Journal of Food Sciences, Dec 31, 2020

Food Science and Technology, 2022

Journal of Food Quality, Jan 5, 2022

International Journal of Food Studies, Apr 13, 2020

Journal of Agriculture and Food Research

Food Science and Technology

Current Nutrition & Food Science, 2019

Journal of Food Science and Technology, 2019

Journal of Food Quality, 2019

IOSR Journal of Environmental Science, Toxicology and Food Technology, 2016

Journal of Food Quality, 2022