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Papers by badr saed

Research paper thumbnail of Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour

Processes

Gluten-free products were initially for people with gluten-related disorders but are now popular ... more Gluten-free products were initially for people with gluten-related disorders but are now popular with regular consumers. Research is investigating the health benefits of other gluten-free pseudo cereals, like quinoa, with higher nutritional value. This study aimed to explore the impact of substituting 30% rice flour (RF) in gluten-free mushroom instant dry soup with quinoa seed flour (QSF) at different levels on its nutritional, physicochemical, sensory characteristics, and the antioxidant activity. The results showed that replacing RF with QSF led to a significant improvement in the nutritional profile of the soup, with a linear increase in crude protein, fat, ash, crude fiber, total polyphenol, flavonoids, and antioxidant activity levels as the substitution rate increased. Moreover, macro- and microelements and essential amino acids increased significantly in the soup samples by adding QSF instead of RF, from 10 to 30%, compared to the control, which contained 30% of RF. However, ...

Research paper thumbnail of The Valorization of Agro-Wastes and Stevia Leaves as a Sugar Replacer in Cupcake Formulas: Histological and In Vivo Studies on Diabetic Rats

Sustainability

One potential solution to enhance the nutritional value of food while addressing environmental co... more One potential solution to enhance the nutritional value of food while addressing environmental concerns is to use bioactive extracts from agro-waste in the food industry. This study aimed to investigate the effects of replacing sucrose with powders made from Stevia leaves (SLP), banana peels (BPP), and carrot leaves (CLP), as well as their mixtures, in cupcakes. Additionally, the study aimed to determine the impact of these substitutes on alloxan-induced diabetic rats fed the cupcakes. Sensory evaluation revealed that up to 60% of sucrose in the cupcake formula could be replaced without significant changes in sensory attributes. Substituting agro-wastes and SLP increased the protein content from 12.86% to 14.26% and the dietary fiber content from 3.65% to 5.60% compared to the control sample. The treated diabetic groups, particularly those fed cupcakes containing SLP-CLP mixture, showed increased body weight gain % and feed intake, reducing serum glucose levels from 427.5 to 180.8 m...

Research paper thumbnail of Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

Foods, Oct 18, 2022

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

Archives of Agriculture Sciences Journal, 2020

This research was carried out to evaluated the effect of wheat flour substitution by different le... more This research was carried out to evaluated the effect of wheat flour substitution by different levels from whole barley flour (WBF), whole oat flour (WOF) and mixture (WBF+WOF) of them on chemical, rheological and organoleptic characteristics of Balady bread as well as its effect on lowering blood glucose level of hyperglycemic rats. The results showed that blending of WBF or/and WOF to wheat flour increased protein, fat, ash and crude fiber content in produced bread. Also, minerals concentration was increased gradually by increasing replacement levels of WBF and WOF in all tested samples compared with control. Rheological parameters such as water absorption, arrival time, dough development, dough stability and weakening were increased significantly (P ≤ 0.05). In contrast, elasticity, extensibility, proportion number and energy were decreased in all samples compared with control. Organoleptic properties of roundness and separation of layers for all tested bread samples were not affected significantly, while, a significant (P ≤ 0.05) difference was observed in taste, odor and crust color when WBF and WOF levels were increased over 20%. Results also revealed that the hyperglycemic rats fed on bread containing 20% WBF, WOF and (WBF+WOF) for 28 days caused a significant (P ≤ 0.05) decrease in blood glucose level compared with hyperglycemic rat's control. Thus, it can be suggested that combination of WBF or/and WOF in bread up to 20% gave good quality characteristics without adversely affecting the consumer acceptability of the bread and leads to lower blood glucose level in hyperglycemic rats.

Research paper thumbnail of Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

Egyptian Journal of Chemistry, 2022

Research paper thumbnail of Oxidative stress, biochemical and histopathological alterations induced by some synthetic food colorants on Albino rats

Archives of Agriculture Sciences Journal, 2021

This study was performed to evaluate the detrimental effects of some synthetic colorants widely u... more This study was performed to evaluate the detrimental effects of some synthetic colorants widely used in manufacturing of soft drinks such as caramel IV, sunset yellow and (tartrazine + brilliant blue) at low dose equal to acceptable daily intake (ADI) and high dose equal to 5 times ADI on oxidative stress markers, biochemical parameters, and histopathological alterations of male rats. Results indicated that treated rats with caramel at low and high doses and sunset yellow at low dose did not cause any toxic effects on tested rats. While, treated animals with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) showed significant decrease in body weights and a significant increase in the relative liver and kidneys weights as compared to control. Results also revealed that a significant decrease in some biomarkers; superoxide dismutase (SOD), glutathione peroxidase (GPX), reduced glutathione (GSH) and catalase (CAT) activities and significant increase in malondialdehyde (MDA), aminotransferases enzymes (AST and ALT), alkaline phosphatase (ALP), urea, and creatinine levels in treated rats with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control. Some histopathological alterations were observed in liver tissues including congested blood vessels, thickened wall bile duct, pyknosis and cellular infiltration. Also, kidney tissues showed blood congestion, hypercellularity of the glomeruli and narrowing of the urinary space. These alterations were found only at a high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control rats.

Research paper thumbnail of Bacteriocin Production of Enterococcus Species Isolated from Milk and Some Cheese Samples

Egyptian Journal of Chemistry, 2022

Research paper thumbnail of Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage

Al-Azhar Journal of Agricultural Research, 2020

The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO... more The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO) in preparing spreadable fat and its effect on oxidative stability, sensory evaluation and chemical properties during the cold storage period. The results have shown that the use of RBO leads to an increase in the ability to persist against oxidation and increases with the increase in the amount of oil used in the samples with no artificial antioxidants added. Also, no significant differences were noticed between the mean sensory values that were evaluated between the prepared samples and the control sample as well as the commercial sample. The results also showed an increase in free fatty acids (at different rates) in all spreadable fat samples included in the study during the cold storage period. The fatty acids were relatively higher in the case of RBO, and the increase continued gradually throughout the experimental storage period. Also, there was a gradual increase in the peroxide value of the extracted fats during the cold storage period, and then a gradual decrease occurred after that in all treatments except for the commercial sample and the treatment 80% of total fat (used in preparing RBO) as there was no decrease until the end of the storage period.

Research paper thumbnail of Oxidative stress, biochemical and histopathological alterations induced by some synthetic food colorants on Albino rats

This study was performed to evaluate the detrimental effects of some synthetic colorants widely u... more This study was performed to evaluate the detrimental effects of some synthetic colorants widely used in manufacturing of soft drinks such as caramel IV, sunset yellow and (tartrazine + brilliant blue) at low dose equal to acceptable daily intake (ADI) and high dose equal to 5 times ADI on oxidative stress markers, biochemical parameters, and histopathological alterations of male rats. Results indicated that treated rats with caramel at low and high doses and sunset yellow at low dose did not cause any toxic effects on tested rats. While, treated animals with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) showed significant decrease in body weights and a significant increase in the relative liver and kidneys weights as compared to control. Results also revealed that a significant decrease in some biomarkers; superoxide dismutase (SOD), glutathione peroxidase (GPX), reduced glutathione (GSH) and catalase (CAT) activities and significant increase in malondialdehyde (MDA), aminotransferases enzymes (AST and ALT), alkaline phosphatase (ALP), urea, and creatinine levels in treated rats with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control. Some histopathological alterations were observed in liver tissues including congested blood vessels, thickened wall bile duct, pyknosis and cellular infiltration. Also, kidney tissues showed blood congestion, hypercellularity of the glomeruli and narrowing of the urinary space. These alterations were found only at a high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control rats.

Research paper thumbnail of Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

This research was carried out to evaluated the effect of wheat flour substitution by different le... more This research was carried out to evaluated the effect of wheat flour substitution by different levels from whole barley flour (WBF), whole oat flour (WOF) and mixture (WBF+WOF) of them on chemical, rheological and organoleptic characteristics of Balady bread as well as its effect on lowering blood glucose level of hyperglycemic rats. The results showed that blending of WBF or/and WOF to wheat flour increased protein, fat, ash and crude fiber content in produced bread. Also, minerals concentration was increased gradually by increasing replacement levels of WBF and WOF in all tested samples compared with control. Rheological parameters such as water absorption, arrival time, dough development, dough stability and weakening were increased significantly (P ≤ 0.05). In contrast, elasticity, extensibility, proportion number and energy were decreased in all samples compared with control. Organoleptic properties of roundness and separation of layers for all tested bread samples were not affected significantly, while, a significant (P ≤ 0.05) difference was observed in taste, odor and crust color when WBF and WOF levels were increased over 20%. Results also revealed that the hyperglycemic rats fed on bread containing 20% WBF, WOF and (WBF+WOF) for 28 days caused a significant (P ≤ 0.05) decrease in blood glucose level compared with hyperglycemic rat's control. Thus, it can be suggested that combination of WBF or/and WOF in bread up to 20% gave good quality characteristics without adversely affecting the consumer acceptability of the bread and leads to lower blood glucose level in hyperglycemic rats.

Research paper thumbnail of Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage

The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO... more The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO) in preparing spreadable fat and its effect on oxidative stability, sensory evaluation and chemical properties during the cold storage period. The results have shown that the use of RBO leads to an increase in the ability to persist against oxidation and increases with the increase in the amount of oil used in the samples with no artificial antioxidants added. Also, no significant differences were noticed between the mean sensory values that were evaluated between the prepared samples and the control sample as well as the commercial sample. The results also showed an increase in free fatty acids (at different rates) in all spreadable fat samples included in the study during the cold storage period. The fatty acids were relatively higher in the case of RBO, and the increase continued gradually throughout the experimental storage period. Also, there was a gradual increase in the peroxide value of the extracted fats during the cold storage period, and then a gradual decrease occurred after that in all treatments except for the commercial sample and the treatment 80% of total fat (used in preparing RBO) as there was no decrease until the end of the storage period.

Research paper thumbnail of Research Article Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of

Research paper thumbnail of Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as a... more The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as affected by addition of date seeds powder (DSP) at different levels (0, 4, 8, 12 and 16%) from total formula of beef meatballs. The chemical composition (moisture, crude protein, fat, ash, crude fiber and total carbohydrates), antioxidant properties (total polyphenols, total flavonoids and antioxidant activity), physical properties (water holding capacity, PH and color properties (lightness (L), redness (a) and yellowness (b) values), cooking quality (cooking yield, cooking loss, moisture retention and fat absorption), sensory evaluation of meatball samples were measured. It could be noticed that the DSP have a higher content of crude fiber, total phenolic contents and Antioxidant activity led due to a higher increase theses contents in beef meatballs by increasing replacement levels (4 to 16%). Also caused improvement in water holding capacity, a and b values, cooking yield and moisture retention, while caused reduced in fat content, L values, cooking loss and fat absorption of beef meatball samples containing DSP. Also, the addition of DSP up to 12% in produce beef meatball samples noticed any negative effects on the organoleptic criteria. General, it could be observed that, the DSP has a good sources of crude fiber, antioxidant properties and useful addition of DSP in ingredients up to 12% for fortification of produced the beef meatball and other meat products without any negative effects on the organoleptic characteristics. For these reasons, it can be provide various benefits in meatballs production.

Research paper thumbnail of Bacteriocin Production Of Enterococcus Species Isolated From Milk And Some Cheese Samples

Enterococci can be used as a starter or probiotic culture in the food industry. However, enteroco... more Enterococci can be used as a starter or probiotic culture in the food industry. However, enterococci are also implicated in severe multi-resistant nosocomial infections. In this study, some probiotic characteristics such as antimicrobial activity and antibiotic susceptibility were investigated.Twenty-three strains of Enterococcus species isolated from Raw milk (7 strains), Karish cheese (8 strains), Domiati cheese (5 strains), and Ras cheese (3 strains) were studied for the capability to produce bacteriocin and antibiotic susceptibility.The seven studied antibiotics showed a different powerful effect on Enterococcus strains. The most effective antibiotic against 23 Enterococcus strains were amikacin, cefotaxime, and cefoxitin, which inhibited the growth of all tested strains, followed by levofloxacin azlocillin, and cloxacillin which inhibited 21, 19, and 19 strains, respectively, out of 23 studied strains. In addition, colistin showed the lowest powerful effect against all Enterococcus strains studied was resistant to this antibiotic. Antimicrobial activity was confirmed for all 23 strains against B. thuringiensis

Research paper thumbnail of Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem Artichoke and Cauliflower

The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke... more The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, fiber, inulin, and bioactive components. Based on the proximate analysis, adding JACF with 20% recorded the highest contents of protein, ash, fibers, and inulin as 24.73, 3.67, 9.67, and 9.17%, respectively. In the same line, macroand microelements and essential amino acids showed a significant increase during fortification with 5-20% JACF compared to the control. In contrast, the total carbohydrate content and caloric values were decreased with the raised JACF concentration in the soup. The highest content of total phenolic acids, flavonoids, glucosinolates, carotenoids, and ascorbic acid was detected in mushroom soup with a 20% JACF mixture, which coincides with the highest antioxidant activity. Gallic (20.81-94.34 mg/100 g DW) and protocatechuic (13.63-58.53 mg/100 g) acids predominated among the phenolic acids identified in the mushroom-JACF soup samples, while rutin was the main flavonoid (7.52-18.2 mg/100 g). The increase of the JACF mixture in the soup significantly enhanced the rehydration ratio, total soluble solids, color parameters, and the sensory properties of the samples. In conclusion, using JACF in mushroom soup is necessary to improve the physicochemical characteristics and nutritional impact by containing phytochemicals and enhancing the organoleptic properties of the food product.

Research paper thumbnail of Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage

Foods

This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular di... more This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of...

Research paper thumbnail of Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour

Processes

Gluten-free products were initially for people with gluten-related disorders but are now popular ... more Gluten-free products were initially for people with gluten-related disorders but are now popular with regular consumers. Research is investigating the health benefits of other gluten-free pseudo cereals, like quinoa, with higher nutritional value. This study aimed to explore the impact of substituting 30% rice flour (RF) in gluten-free mushroom instant dry soup with quinoa seed flour (QSF) at different levels on its nutritional, physicochemical, sensory characteristics, and the antioxidant activity. The results showed that replacing RF with QSF led to a significant improvement in the nutritional profile of the soup, with a linear increase in crude protein, fat, ash, crude fiber, total polyphenol, flavonoids, and antioxidant activity levels as the substitution rate increased. Moreover, macro- and microelements and essential amino acids increased significantly in the soup samples by adding QSF instead of RF, from 10 to 30%, compared to the control, which contained 30% of RF. However, ...

Research paper thumbnail of The Valorization of Agro-Wastes and Stevia Leaves as a Sugar Replacer in Cupcake Formulas: Histological and In Vivo Studies on Diabetic Rats

Sustainability

One potential solution to enhance the nutritional value of food while addressing environmental co... more One potential solution to enhance the nutritional value of food while addressing environmental concerns is to use bioactive extracts from agro-waste in the food industry. This study aimed to investigate the effects of replacing sucrose with powders made from Stevia leaves (SLP), banana peels (BPP), and carrot leaves (CLP), as well as their mixtures, in cupcakes. Additionally, the study aimed to determine the impact of these substitutes on alloxan-induced diabetic rats fed the cupcakes. Sensory evaluation revealed that up to 60% of sucrose in the cupcake formula could be replaced without significant changes in sensory attributes. Substituting agro-wastes and SLP increased the protein content from 12.86% to 14.26% and the dietary fiber content from 3.65% to 5.60% compared to the control sample. The treated diabetic groups, particularly those fed cupcakes containing SLP-CLP mixture, showed increased body weight gain % and feed intake, reducing serum glucose levels from 427.5 to 180.8 m...

Research paper thumbnail of Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

Foods, Oct 18, 2022

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

Archives of Agriculture Sciences Journal, 2020

This research was carried out to evaluated the effect of wheat flour substitution by different le... more This research was carried out to evaluated the effect of wheat flour substitution by different levels from whole barley flour (WBF), whole oat flour (WOF) and mixture (WBF+WOF) of them on chemical, rheological and organoleptic characteristics of Balady bread as well as its effect on lowering blood glucose level of hyperglycemic rats. The results showed that blending of WBF or/and WOF to wheat flour increased protein, fat, ash and crude fiber content in produced bread. Also, minerals concentration was increased gradually by increasing replacement levels of WBF and WOF in all tested samples compared with control. Rheological parameters such as water absorption, arrival time, dough development, dough stability and weakening were increased significantly (P ≤ 0.05). In contrast, elasticity, extensibility, proportion number and energy were decreased in all samples compared with control. Organoleptic properties of roundness and separation of layers for all tested bread samples were not affected significantly, while, a significant (P ≤ 0.05) difference was observed in taste, odor and crust color when WBF and WOF levels were increased over 20%. Results also revealed that the hyperglycemic rats fed on bread containing 20% WBF, WOF and (WBF+WOF) for 28 days caused a significant (P ≤ 0.05) decrease in blood glucose level compared with hyperglycemic rat's control. Thus, it can be suggested that combination of WBF or/and WOF in bread up to 20% gave good quality characteristics without adversely affecting the consumer acceptability of the bread and leads to lower blood glucose level in hyperglycemic rats.

Research paper thumbnail of Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

Egyptian Journal of Chemistry, 2022

Research paper thumbnail of Oxidative stress, biochemical and histopathological alterations induced by some synthetic food colorants on Albino rats

Archives of Agriculture Sciences Journal, 2021

This study was performed to evaluate the detrimental effects of some synthetic colorants widely u... more This study was performed to evaluate the detrimental effects of some synthetic colorants widely used in manufacturing of soft drinks such as caramel IV, sunset yellow and (tartrazine + brilliant blue) at low dose equal to acceptable daily intake (ADI) and high dose equal to 5 times ADI on oxidative stress markers, biochemical parameters, and histopathological alterations of male rats. Results indicated that treated rats with caramel at low and high doses and sunset yellow at low dose did not cause any toxic effects on tested rats. While, treated animals with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) showed significant decrease in body weights and a significant increase in the relative liver and kidneys weights as compared to control. Results also revealed that a significant decrease in some biomarkers; superoxide dismutase (SOD), glutathione peroxidase (GPX), reduced glutathione (GSH) and catalase (CAT) activities and significant increase in malondialdehyde (MDA), aminotransferases enzymes (AST and ALT), alkaline phosphatase (ALP), urea, and creatinine levels in treated rats with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control. Some histopathological alterations were observed in liver tissues including congested blood vessels, thickened wall bile duct, pyknosis and cellular infiltration. Also, kidney tissues showed blood congestion, hypercellularity of the glomeruli and narrowing of the urinary space. These alterations were found only at a high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control rats.

Research paper thumbnail of Bacteriocin Production of Enterococcus Species Isolated from Milk and Some Cheese Samples

Egyptian Journal of Chemistry, 2022

Research paper thumbnail of Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage

Al-Azhar Journal of Agricultural Research, 2020

The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO... more The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO) in preparing spreadable fat and its effect on oxidative stability, sensory evaluation and chemical properties during the cold storage period. The results have shown that the use of RBO leads to an increase in the ability to persist against oxidation and increases with the increase in the amount of oil used in the samples with no artificial antioxidants added. Also, no significant differences were noticed between the mean sensory values that were evaluated between the prepared samples and the control sample as well as the commercial sample. The results also showed an increase in free fatty acids (at different rates) in all spreadable fat samples included in the study during the cold storage period. The fatty acids were relatively higher in the case of RBO, and the increase continued gradually throughout the experimental storage period. Also, there was a gradual increase in the peroxide value of the extracted fats during the cold storage period, and then a gradual decrease occurred after that in all treatments except for the commercial sample and the treatment 80% of total fat (used in preparing RBO) as there was no decrease until the end of the storage period.

Research paper thumbnail of Oxidative stress, biochemical and histopathological alterations induced by some synthetic food colorants on Albino rats

This study was performed to evaluate the detrimental effects of some synthetic colorants widely u... more This study was performed to evaluate the detrimental effects of some synthetic colorants widely used in manufacturing of soft drinks such as caramel IV, sunset yellow and (tartrazine + brilliant blue) at low dose equal to acceptable daily intake (ADI) and high dose equal to 5 times ADI on oxidative stress markers, biochemical parameters, and histopathological alterations of male rats. Results indicated that treated rats with caramel at low and high doses and sunset yellow at low dose did not cause any toxic effects on tested rats. While, treated animals with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) showed significant decrease in body weights and a significant increase in the relative liver and kidneys weights as compared to control. Results also revealed that a significant decrease in some biomarkers; superoxide dismutase (SOD), glutathione peroxidase (GPX), reduced glutathione (GSH) and catalase (CAT) activities and significant increase in malondialdehyde (MDA), aminotransferases enzymes (AST and ALT), alkaline phosphatase (ALP), urea, and creatinine levels in treated rats with high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control. Some histopathological alterations were observed in liver tissues including congested blood vessels, thickened wall bile duct, pyknosis and cellular infiltration. Also, kidney tissues showed blood congestion, hypercellularity of the glomeruli and narrowing of the urinary space. These alterations were found only at a high dose of sunset yellow and both low and high doses of (tartrazine + brilliant blue) compared to control rats.

Research paper thumbnail of Production of Balady bread from wheat, barley and oat flour and its effect on blood glucose level of hyperglycemic rats

This research was carried out to evaluated the effect of wheat flour substitution by different le... more This research was carried out to evaluated the effect of wheat flour substitution by different levels from whole barley flour (WBF), whole oat flour (WOF) and mixture (WBF+WOF) of them on chemical, rheological and organoleptic characteristics of Balady bread as well as its effect on lowering blood glucose level of hyperglycemic rats. The results showed that blending of WBF or/and WOF to wheat flour increased protein, fat, ash and crude fiber content in produced bread. Also, minerals concentration was increased gradually by increasing replacement levels of WBF and WOF in all tested samples compared with control. Rheological parameters such as water absorption, arrival time, dough development, dough stability and weakening were increased significantly (P ≤ 0.05). In contrast, elasticity, extensibility, proportion number and energy were decreased in all samples compared with control. Organoleptic properties of roundness and separation of layers for all tested bread samples were not affected significantly, while, a significant (P ≤ 0.05) difference was observed in taste, odor and crust color when WBF and WOF levels were increased over 20%. Results also revealed that the hyperglycemic rats fed on bread containing 20% WBF, WOF and (WBF+WOF) for 28 days caused a significant (P ≤ 0.05) decrease in blood glucose level compared with hyperglycemic rat's control. Thus, it can be suggested that combination of WBF or/and WOF in bread up to 20% gave good quality characteristics without adversely affecting the consumer acceptability of the bread and leads to lower blood glucose level in hyperglycemic rats.

Research paper thumbnail of Effect of using rice bran oil in spreadable fats preparation on quality criteria during cold storage

The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO... more The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO) in preparing spreadable fat and its effect on oxidative stability, sensory evaluation and chemical properties during the cold storage period. The results have shown that the use of RBO leads to an increase in the ability to persist against oxidation and increases with the increase in the amount of oil used in the samples with no artificial antioxidants added. Also, no significant differences were noticed between the mean sensory values that were evaluated between the prepared samples and the control sample as well as the commercial sample. The results also showed an increase in free fatty acids (at different rates) in all spreadable fat samples included in the study during the cold storage period. The fatty acids were relatively higher in the case of RBO, and the increase continued gradually throughout the experimental storage period. Also, there was a gradual increase in the peroxide value of the extracted fats during the cold storage period, and then a gradual decrease occurred after that in all treatments except for the commercial sample and the treatment 80% of total fat (used in preparing RBO) as there was no decrease until the end of the storage period.

Research paper thumbnail of Research Article Improving Stability of Flaxseed Oil by Rice Bran Oil as Source of

Research paper thumbnail of Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as a... more The aim of this study is evaluation the quality and antioxidant properties of beef meatballs as affected by addition of date seeds powder (DSP) at different levels (0, 4, 8, 12 and 16%) from total formula of beef meatballs. The chemical composition (moisture, crude protein, fat, ash, crude fiber and total carbohydrates), antioxidant properties (total polyphenols, total flavonoids and antioxidant activity), physical properties (water holding capacity, PH and color properties (lightness (L), redness (a) and yellowness (b) values), cooking quality (cooking yield, cooking loss, moisture retention and fat absorption), sensory evaluation of meatball samples were measured. It could be noticed that the DSP have a higher content of crude fiber, total phenolic contents and Antioxidant activity led due to a higher increase theses contents in beef meatballs by increasing replacement levels (4 to 16%). Also caused improvement in water holding capacity, a and b values, cooking yield and moisture retention, while caused reduced in fat content, L values, cooking loss and fat absorption of beef meatball samples containing DSP. Also, the addition of DSP up to 12% in produce beef meatball samples noticed any negative effects on the organoleptic criteria. General, it could be observed that, the DSP has a good sources of crude fiber, antioxidant properties and useful addition of DSP in ingredients up to 12% for fortification of produced the beef meatball and other meat products without any negative effects on the organoleptic characteristics. For these reasons, it can be provide various benefits in meatballs production.

Research paper thumbnail of Bacteriocin Production Of Enterococcus Species Isolated From Milk And Some Cheese Samples

Enterococci can be used as a starter or probiotic culture in the food industry. However, enteroco... more Enterococci can be used as a starter or probiotic culture in the food industry. However, enterococci are also implicated in severe multi-resistant nosocomial infections. In this study, some probiotic characteristics such as antimicrobial activity and antibiotic susceptibility were investigated.Twenty-three strains of Enterococcus species isolated from Raw milk (7 strains), Karish cheese (8 strains), Domiati cheese (5 strains), and Ras cheese (3 strains) were studied for the capability to produce bacteriocin and antibiotic susceptibility.The seven studied antibiotics showed a different powerful effect on Enterococcus strains. The most effective antibiotic against 23 Enterococcus strains were amikacin, cefotaxime, and cefoxitin, which inhibited the growth of all tested strains, followed by levofloxacin azlocillin, and cloxacillin which inhibited 21, 19, and 19 strains, respectively, out of 23 studied strains. In addition, colistin showed the lowest powerful effect against all Enterococcus strains studied was resistant to this antibiotic. Antimicrobial activity was confirmed for all 23 strains against B. thuringiensis

Research paper thumbnail of Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem Artichoke and Cauliflower

The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke... more The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, fiber, inulin, and bioactive components. Based on the proximate analysis, adding JACF with 20% recorded the highest contents of protein, ash, fibers, and inulin as 24.73, 3.67, 9.67, and 9.17%, respectively. In the same line, macroand microelements and essential amino acids showed a significant increase during fortification with 5-20% JACF compared to the control. In contrast, the total carbohydrate content and caloric values were decreased with the raised JACF concentration in the soup. The highest content of total phenolic acids, flavonoids, glucosinolates, carotenoids, and ascorbic acid was detected in mushroom soup with a 20% JACF mixture, which coincides with the highest antioxidant activity. Gallic (20.81-94.34 mg/100 g DW) and protocatechuic (13.63-58.53 mg/100 g) acids predominated among the phenolic acids identified in the mushroom-JACF soup samples, while rutin was the main flavonoid (7.52-18.2 mg/100 g). The increase of the JACF mixture in the soup significantly enhanced the rehydration ratio, total soluble solids, color parameters, and the sensory properties of the samples. In conclusion, using JACF in mushroom soup is necessary to improve the physicochemical characteristics and nutritional impact by containing phytochemicals and enhancing the organoleptic properties of the food product.

Research paper thumbnail of Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage

Foods

This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular di... more This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of...