Magdi Osman | King Saud University (original) (raw)

Papers by Magdi Osman

Journal of Functional Foods

Journal of Oleo Science, 2021

Pakistan Journal of Agricultural Sciences, 2019

Rice (Oryza sativa L.) is a cereal, that belongs to family Poaceae and is widely cultivated in As... more Rice (Oryza sativa L.) is a cereal, that belongs to family Poaceae and is widely cultivated in Asian countries like China, India, Indonesia, Bangladesh and Pakistan (Wani et al., 2012). Rice grains are rich source of starch as they comprise of 80% of starch (Lin et al., 2011). Rice starch granules are very small in size that ranges between 2-8 microns and having polygonal and angular shape with smooth surface. Rice starch provides a texture feeling similar to that of fat and it is considered to be non-allergic due to the hypoallergenicity of the linked proteins (Champagne, 1996). Amylose content in different rice types vary from high (2533%), intermediate (20-25%), low (12-20%) to very low (512%), whereas waxy rice contains less than 2% (Wani et al., 2012). Numerous studies showed that rice starch could be used in the preparation of rice cakes and bread as an alternative to wheat for the development of gluten free products having good flavor and the high nutrient levels (Sun et al.,...

LWT, 2021

Abstract The aim of this study was to investigate the impact of different concentrations (0.5% an... more Abstract The aim of this study was to investigate the impact of different concentrations (0.5% and 1.0%) of date palm spikelet extracts (DPSEs) from Reziz (Rz) and Khalas (Kl) cultivars on the physicochemical and microbiological properties of cow's yogurt during cold storage. At the beginning of storage, DPSEs increased the water holding capacity (WHC), cohesiveness, springiness, adhesiveness, and a* values and decreased the viscosity, hardness, L*, and b* values of fortified yogurt compared to control. DPSEs did not affect the viable counts of LAB (Streptococcus thermophilus and Lactobacillus bulgaricus), pH, and acidity of yogurt at the beginning of storage; however, during storage, significant variations in these properties were observed between samples. As the storage time progressed, a significant reduction in pH, WHC, viable counts of LAB, viscosity, texture attributes, and color of the control yogurt was observed, whereas DPSE-fortified yogurts were stable or showed an increase in these properties, with some exceptions. Overall, DPSEs stabilized the gel matrix, maintained the growth of LAB, and improved the quality of yogurt during cold storage. In conclusion, DPSEs can improve the stability of yogurt gel during handling and storage because of the antioxidant activity of the extracts, thereby enhancing consumer's acceptability of the product.

Journal of Food Processing and Preservation, 2021

Saudi Journal of Biological Sciences, 2021

This present research investigated the anti-obesity and hepatoprotective effects of ethanolic Mor... more This present research investigated the anti-obesity and hepatoprotective effects of ethanolic Moringa peregrina leaf (MPLE) and bark extracts (MPBE), in the rats fed with a high-fat diet (HFD). Healthy male rats (n = 48) were randomly distributed to six groups (n = 8): control AIN-93 diet; HFD; HFD + MPBE bark extracts ((300 mg/kg); HFD + MPBE (600 mg/kg); HFD + MPLE (300 mg/kg); HFD + MPLE (600 mg/kg). HFD-fed rats in the Moringa peregrina (MP) treatment groups received orally administered MP leaf or bark extract daily for eight weeks. The results revealed that both doses of MP leaf extract significantly reduced HFD-induced increases in their food intake and the gained body weight, fat pad weights (visceral, subcutaneous, and epididymal), glucose and insulin plasma levels, and leptin and resistin serum levels in HFD-fed rats. Concomitantly, MP leaf extract improved glucose levels after oral or intraperitoneal glucose tolerance tests, reduced serum cholesterol, triglycerides, and the low-density lipoprotein LDL concentration, reduced hepatic triglycerides and cholesterol levels, and increased serum high-density lipoproteins HDL levels and triglycerides and cholesterol levels in fecal. Moreover, the administration of MPLE to HFD-fed rats improved liver architecture, reduced fat accumulation, reduced hepatic malondialdehyde, tumor necrosis factor-α, and interleukin-6 levels. Hepatic glutathione peroxidase, superoxide dismutase, and catalase activities were significantly increased. All observed effects were more pronounced in HFD-fed rats treated with a 600 mg/kg MP dose. However, neither dose of MPBE altered the measured markers in the HFD-fed rats. In conclusion, MPLE showed potential anti-obesity and hepatoprotective activity in HFD-induced obese rats, mediated by reduced lipid absorption, anti-hyperlipidemic effects, and hepatic antioxidant effects.

Journal of Food Processing and Preservation, 2020

Journal of Food Science and Technology, 2020

Journal of Food Processing and Preservation, 2019

Journal of Oleo Science, 2019

Journal of Food Measurement and Characterization, 2018

Quality Assurance and Safety of Crops & Foods, 2014

Current Research in Bacteriology, 2010

The aim of the present study is to identify and quantify the microorganisms involved in the tradi... more The aim of the present study is to identify and quantify the microorganisms involved in the traditional fermentation of sorghum (Sorghum bicolor) flour of three local cultivars (Fetarita, Safra and Ahmer) used for kisra bread production. Fermented dough was prepared in the traditional ...

Journal of Food Agriculture & Environment, 2010

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Food Science and Nutrition, Feb 18, 2023

Hulu‐mur is a Sudanese traditional nonalcoholic beverage that is made from sorghum flour. This wo... more Hulu‐mur is a Sudanese traditional nonalcoholic beverage that is made from sorghum flour. This work determined the secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu‐mur from two local sorghum landraces Abjaro and Hegarii. The changes on the total phenolic content (TPC), total flavonoid content (TFC), carotene content, tannins, and antioxidant activity (DPPH, reducing power, and FRAP) were estimated during the preparation of the Hulu‐mur flasks. For both landraces, a significant (p < .05) effect on the phytochemical compound and the antioxidant activity was observed during malting and fermentation of sorghum flour. However, the most increase in the TPC and carotene content was observed, whereas tannin and TFC were decreased in the Hulu‐mur flasks compared with the malted and fermented samples. The antioxidant activity DPPH, TRP, and FRAP was significantly (p < .05) higher in Hulu‐mur flasks than those of raw and processed flour. The partial least squares regression test stated a positive validation score of the Hulu‐mur flasks prepared from the both landraces. In conclusion, Hulu‐mur drink from Abjaro and Hegarii landraces contain high antioxidants compound, which could improve the health‐promoting metabolites in Sorghum‐based food.