I am University Professor. My field is food engineering. I have carried out my postgraduate studies (Master and Ph.D. ) in Germany at Technical University of Berlin. I am Sudanese working at the University of Khartoum.
Advance Journal of Food Science and Technology, 2010
In this study three baobab fruit pulp samples were obtained from three different locations (Kordo... more In this study three baobab fruit pulp samples were obtained from three different locations (Kordofan, Blue Nile and Darfur) and subjected to physicochemical analysis. In addition, Kordofan baobab which is available and highly acceptable by consumers was used to produce different types of spray dried powders. The three baobab samples showed the same protein, fat, Ca, P and color levels, but significantly (p≤0.05) different fiber, total sugars, ascorbic acid, K and Fe contents. Spray drying significantly (p≤0.05) elevated fat, total sugars, K and P contents as well as bulk density and pH, while significantly (p≤0.05) reduced moisture, protein, fiber, ash, ascorbic acid, Na, Ca and Fe contents. On the other hand color, reducing and non reducing sugars were not affected. Solubility of the sprayed powder was significantly (p≤0.05) reduced as a result of treatment with gum Arabic, sugar and Carboxy Methyl Cellulose (CMC). The spray dried powder obtained from the pure extract of the pulp s...
Refugees and Forced Migrants in Africa and the EU, 2018
This paper attempts to highlight the question of refugees coming to Sudan (with focus on Eritrean... more This paper attempts to highlight the question of refugees coming to Sudan (with focus on Eritrean and Ethiopian refugees). This paper discusses the current situation of refugees, and investigates gaps in the literature on Eritrean and Ethiopian refugees. It also seeks to highlight possible future research areas. In terms of the refugee crisis, Sudan represents an interesting case in the Horn of Africa.
This Study was carried out to investigate the effect of ozonated tempering on physicochemical pro... more This Study was carried out to investigate the effect of ozonated tempering on physicochemical properties of two Sudanese wheat cultivars. Two local cultivars: Debaira and Elneelain were treated with two doses of ozone (1.0 and 5.0 ppm). Proximate composition was carried out for the two wheat cultivars (72% extraction rate). In addition, sedimentation value, falling number value and gluten quality & quantity were determined for ozonated and non-ozonated Sudanese wheat flours. Results indicated significant difference in the quality of the flours of the two varieties. The two cultivars had low falling number (584 and 364 sec). Sedimentation value (28 and 20 cm 3 ) for Debaira and Elneelain, respectively. Treatment of ozonated tem-pering of the two wheat cultivars didn't significantly affected the quality with exception of falling number and gluten index.
The papaya (Carica papaya) and Guava (Psidium guajava) are widely grown in the Sudan, where the f... more The papaya (Carica papaya) and Guava (Psidium guajava) are widely grown in the Sudan, where the fruits are usually consumed in fresh form. Many producing areas in the country are known to have a surplus of production which could be wasted because of the seasonality of production, difficulties in marketing and perishable nature of the products. The objective of the research was the effort to preserve Papaya and Guava fruits by means of canning in forms of slices in syrup, and to determine the effect of canning method on some Papaya and Guava constituents. White Guava was brought from Food Research Centre experimental farm, while Papaya was brought from Eldamazin Research Station. Canning was done by conventional method with double seaming and heated by steam. The effect of canning method on products quality was evaluated by chemical and organoleptic analysis; there was considerable decrease in vitamin C for Papaya from 43.77 to 18.80 mg/100g, moreover, vitamin C decreased in Guava from 568.77 to 131.27 mg/100g. Acidity decreased for Papaya from 0.2650 to 0.00115, whereas in Guava there was dramatically decrease from 0.45 to 0.17; moreover, reducing sugars showed slightly decrease from 3.90 to 3.60 % and from 5.90 to 5.30 % for Papaya and Guava respectively. The total sugar revealed a significant increase from 4.00 to 9.90 % and from 8.90 to 12.70 % for Papaya and Guava, respectively. Papaya pH was increased from 5.90 to 6.20, whereas in Guava increased from 5.19 to 5.30. Furthermore, TSS showed a highly increase from 3.0 to 11.0 and from 6.0 to 12.0 for Papaya and Guava, respectively. The effect of canning on products’ quality was also evaluated by organoleptic analysis. Papaya recorded for color 8.1 out of 10, flavor 12 out of 20 and texture 14.7 out of 20. For Guava for color 8.7 out of 10, flavor 16.5 out of 20 and texture 14.2 out of 20. According to these organoleptic results, the color, flavor and texture were well accepted by the panelists.
DOI: 10.21276/sjbr.2017.2.6.2 Abstract: Comprehensive chemical analysis was carried out for produ... more DOI: 10.21276/sjbr.2017.2.6.2 Abstract: Comprehensive chemical analysis was carried out for products of sugarcane in an attempt to find the effect of burning and the time taken from cut to mill on cane deterioration and dextran levels in sugars and by-products (molasses) from HalfaAlgadidah Sugar Factory for three varieties cane (V1, V2 and V3); corresponding to Co-6806, Co-527 and Co-986 at six periods (T1, T2, T3, T4 , T5 , T6)corresponding to (3 , 6 , 12 , 24 , 36 and 48) hours, respectively, during 2007/2008 and 2008/2009 seasons. Randomized complete plot design with three replications was used in this study. After harvest, the dextran levels were the same in the three varieties for the same duration, but they were significantly different at P ≤ 0.05 between burnt and green cane at different times. The average levels of dextran in sugars, juices and molasses were increased with the time taken from cut to mill. The dextran levels in sugar and molasses were ranged (296 – 1860, 412...
International Journal of Food Sciences and Nutrition, 2018
The study aimed to enrich the conventional wheat based bread with high fiber leguminous bran. Whe... more The study aimed to enrich the conventional wheat based bread with high fiber leguminous bran. Wheat bran, faba bean bran, chick pea bran, pigeon pea bran and soya bean bran were used to enrich whole wheat flour. The wheat/ legume bran composite flours and bread based on them were examined for functional, rheological and proximate composition. The proximate composition of composite flour reflected significant increase (p≤0.05) in fiber, ash and oil contents compared to the control whole wheat flour system. The gluten level was significantly reduced (p≤0.05) by increasing level of bran in whole wheat flour (35.8-26.5%). In addition, high fiber composite flour showed significant (P≤0.05) high falling number (381.3-644 sec).Bread volume and specific volume showed obvious depression by addition of bran to whole wheat flour (WWF), while was noticeable when higher level of bran were added to WWF. Incorporation of bran in WWF caused significant (P≤0.05) increase in moisture, fat, protein, f...
The objective of the study was to optimize the bread baking condition in superheated steam oven. ... more The objective of the study was to optimize the bread baking condition in superheated steam oven. Independent variables were the baking time (20, 25, and 30 min) and the baking temperature (180, 200 and 220°C). The bread quality parameter including moisture content, color and texture properties were measured. The response surface methodology was used for the optimization. The effect of baking condition on the parameters of bread were investigated using secondorder central composite design. Baking temperature and time significantly affect moisture content and color of bread. Numerical optimization and superimposed contour plots suggested the optimum baking condition of bread to be 180 °C (temperature) and 20.77 minutes (time). The optimum moisture content, L* and hardness value are predicted to be 38.52 %, 76.24 and 13.26 N of the baked bread respectively. Baking bread in these conditions produce high quality bread in terms of moisture content, color and texture properties
The main objective of this study was to determine the effect of the source of heat for cooking (e... more The main objective of this study was to determine the effect of the source of heat for cooking (either solar energy or butane gas) on the chemical composition, minerals profile and organolyptic quality of some food products. The types of foods investigated in this study were okra, rice and meat (burger). The source of the solar energy was a solar box cooker which was mounted and technically prepared as to utilize the maximum possible amount of solar energy. The cooker was found useful at distinct positions according to the mode of employment, with each position having its own set-up. The four positions examined during this study were parking position, food loading position, cooking position and occasional opening position. Each foodstuff was prepared by the most appropriate method known to be specific to that type of food. When using the solar box cooker, the cooking time depends on amount of water (as part of the recipe), preheating of cooker and whether the pot is covered or not. ...
The study was conducted to determine the effect of adding gum and some of their nitrogenous deriv... more The study was conducted to determine the effect of adding gum and some of their nitrogenous derivatives to the Winka seeds. Derivatives of arabic acid, arabamide, ammonium arabate, derivative of high protein and derivative of low protein were prepared. The physiochemical parameters for these derivatives were examined and comparisons were carried out. The results showed that there were no significant differences between the derivatives in specific rotation and in emulsifying stability. However, there were significant differences between these derivatives in pH, except between arabamide and aminoarabate with arabic acid. There were significant differences between all derivatives in nitrogen (protein content). These derivatives were added in concentration of either 5% or 10% to pots containing Winka seeds while to other pots only water was added. The experiment duration was 10 weeks. The results showed that there was significant difference in the number of plant leaves which were treat...
Journal of Veterinary Medicine and Animal Production, 2018
This investigation was carried out to study the effect of starter culture on the quality of white... more This investigation was carried out to study the effect of starter culture on the quality of white soft cheese (Gibna Beida), yield and coagulation time. White soft cheese was made from fresh cows milk (heated at 65oC for 30 minutes, then cooled to 35oC), then starter culture was added at different concentrations (1.5, 2.0, 2.5%) in addition to CaCl2 (0.02%), NaCl (2%) and rennet. Chemical analysis, microbial analysis and sensory evaluation were carried out. The coagulation time for cheese made without addition of starter culture (control) was 189 min. and the yield was 9.61%. The obtained results indicated that the use of starter culture at concentration of 2.5% showed reduction in coagulation time to 64 min. and increase in yield to 13.51%. The effect of different concentrations of starter culture on the chemical composition of white soft cheese revealed that the moisture content showed a significant increase from 56.15% to 69.17%, acidity increased from 0.22% to 0.32%, fat content...
Journal of Veterinary Medicine and Animal Production, 2018
This investigation was carried out to study the effect of starter culture on the quality of white... more This investigation was carried out to study the effect of starter culture on the quality of white soft cheese (Gibna Beida), yield and coagulation time. White soft cheese was made from fresh cows milk (heated at 65oC for 30 minutes, then cooled to 35oC), then starter culture was added at different concentrations (1.5, 2.0, 2.5%) in addition to CaCl2 (0.02%), NaCl (2%) and rennet. Chemical analysis, microbial analysis and sensory evaluation were carried out. The coagulation time for cheese made without addition of starter culture (control) was 189 min. and the yield was 9.61%. The obtained results indicated that the use of starter culture at concentration of 2.5% showed reduction in coagulation time to 64 min. and increase in yield to 13.51%. The effect of different concentrations of starter culture on the chemical composition of white soft cheese revealed that the moisture content showed a significant increase from 56.15% to 69.17%, acidity increased from 0.22% to 0.32%, fat content...
This study has been conducted to explore the effect of frying on the physical and chemical charac... more This study has been conducted to explore the effect of frying on the physical and chemical characteristics of corn and sunflower oils. For the purpose of this study, corn and sunflower oils and potatoes were obtained from the local market; the oils were reused for frying five days consecutively. After each frying process a sample of oil was taken daily after it cools. The samples were physically and chemically tested, all the physicochemical characteristics were changed. The colour of corn and sunflower oils increased from 0.9 to 6.4 and from 0.4 to 5.1, respectively. Whereas the refractive index of corn and sunflower oils increased from1.4750 to1.4820, and from 1.4750 to 1.4810, respectively. On the other hand, the viscosity of corn oil and sunflower oil increased from 28.7 to 31.0, viscosity of sunflower oil increased from 28.7 to 31.0. The free fatty acids increase in corn oil from 0.125 to 200.0 whereas in sunflower oil they increased from 0.110 to 0.150. In case of peroxide val...
2 Abstract: In this study, baobab pulp was used to prepare two sets of pasteurized beverages. Gum... more 2 Abstract: In this study, baobab pulp was used to prepare two sets of pasteurized beverages. Gum Arabic, cleaned or spray dried, in five different sequential concentrations (1, 1.5, 2, 2.5 and 3%) was used to prevent pulp sedimentation and as emulsifier, flavor encapsulating and foam stabilizing agent. Also the potentiality of preparing soft drink (carbonated) using the baobab pulp was tested. All products were examined for chemical, microbiological and sensory properties. Baobab beverages containing cleaned gum showed higher average pH value and reducing sugar content, lower total acidity, total sugars content and ascorbic acid level and similar TSS and emulsion stabilities compared to that for beverages containing spray dried gum. Products containing cleaned gum acquired higher average viscosity, higher mean foam capacities, and better foam stabilities. Progressive increase of gum Arabic percentage up to 3%, gradually improved the ascorbic acid content, elevated the TSS and worse...
Effect of superheated steam baking on quality attributes of bread was studied. Superheated steam ... more Effect of superheated steam baking on quality attributes of bread was studied. Superheated steam and conventional ovens were used for baking bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Moisture content of bread baked in superheated steam was almost similar to the one baked in conventional oven. Increased baking temperature at constant baking time retained higher moisture content in bread whereas increasing baking time caused reduction in moisture content of bread crumb in both heating baking models. Baking temperature and time significantly affected the color values of bread. Superheated steam baking resulted in lighter color as determined by L*, a* and b* values as compared to conventional baking. Bread hardness values increased by increasing baking temperature and time in most bread baked using superheated steam oven. Bread hardness values are similar for superheated steam baked bread at 200°C for 20 minutes and conventional baked bread at 200°C for 25 minutes (14.27 N and 14.26 N respectively) as well as superheated steam baked bread at 200°C for 25 minutes and conventional baked bread at 200°C for 30 minutes (14.32 N). Springiness of bread for most heat treatments was almost the same for both superheated steam and conventional ovens.
Advance Journal of Food Science and Technology, 2010
In this study three baobab fruit pulp samples were obtained from three different locations (Kordo... more In this study three baobab fruit pulp samples were obtained from three different locations (Kordofan, Blue Nile and Darfur) and subjected to physicochemical analysis. In addition, Kordofan baobab which is available and highly acceptable by consumers was used to produce different types of spray dried powders. The three baobab samples showed the same protein, fat, Ca, P and color levels, but significantly (p≤0.05) different fiber, total sugars, ascorbic acid, K and Fe contents. Spray drying significantly (p≤0.05) elevated fat, total sugars, K and P contents as well as bulk density and pH, while significantly (p≤0.05) reduced moisture, protein, fiber, ash, ascorbic acid, Na, Ca and Fe contents. On the other hand color, reducing and non reducing sugars were not affected. Solubility of the sprayed powder was significantly (p≤0.05) reduced as a result of treatment with gum Arabic, sugar and Carboxy Methyl Cellulose (CMC). The spray dried powder obtained from the pure extract of the pulp s...
Refugees and Forced Migrants in Africa and the EU, 2018
This paper attempts to highlight the question of refugees coming to Sudan (with focus on Eritrean... more This paper attempts to highlight the question of refugees coming to Sudan (with focus on Eritrean and Ethiopian refugees). This paper discusses the current situation of refugees, and investigates gaps in the literature on Eritrean and Ethiopian refugees. It also seeks to highlight possible future research areas. In terms of the refugee crisis, Sudan represents an interesting case in the Horn of Africa.
This Study was carried out to investigate the effect of ozonated tempering on physicochemical pro... more This Study was carried out to investigate the effect of ozonated tempering on physicochemical properties of two Sudanese wheat cultivars. Two local cultivars: Debaira and Elneelain were treated with two doses of ozone (1.0 and 5.0 ppm). Proximate composition was carried out for the two wheat cultivars (72% extraction rate). In addition, sedimentation value, falling number value and gluten quality & quantity were determined for ozonated and non-ozonated Sudanese wheat flours. Results indicated significant difference in the quality of the flours of the two varieties. The two cultivars had low falling number (584 and 364 sec). Sedimentation value (28 and 20 cm 3 ) for Debaira and Elneelain, respectively. Treatment of ozonated tem-pering of the two wheat cultivars didn't significantly affected the quality with exception of falling number and gluten index.
The papaya (Carica papaya) and Guava (Psidium guajava) are widely grown in the Sudan, where the f... more The papaya (Carica papaya) and Guava (Psidium guajava) are widely grown in the Sudan, where the fruits are usually consumed in fresh form. Many producing areas in the country are known to have a surplus of production which could be wasted because of the seasonality of production, difficulties in marketing and perishable nature of the products. The objective of the research was the effort to preserve Papaya and Guava fruits by means of canning in forms of slices in syrup, and to determine the effect of canning method on some Papaya and Guava constituents. White Guava was brought from Food Research Centre experimental farm, while Papaya was brought from Eldamazin Research Station. Canning was done by conventional method with double seaming and heated by steam. The effect of canning method on products quality was evaluated by chemical and organoleptic analysis; there was considerable decrease in vitamin C for Papaya from 43.77 to 18.80 mg/100g, moreover, vitamin C decreased in Guava from 568.77 to 131.27 mg/100g. Acidity decreased for Papaya from 0.2650 to 0.00115, whereas in Guava there was dramatically decrease from 0.45 to 0.17; moreover, reducing sugars showed slightly decrease from 3.90 to 3.60 % and from 5.90 to 5.30 % for Papaya and Guava respectively. The total sugar revealed a significant increase from 4.00 to 9.90 % and from 8.90 to 12.70 % for Papaya and Guava, respectively. Papaya pH was increased from 5.90 to 6.20, whereas in Guava increased from 5.19 to 5.30. Furthermore, TSS showed a highly increase from 3.0 to 11.0 and from 6.0 to 12.0 for Papaya and Guava, respectively. The effect of canning on products’ quality was also evaluated by organoleptic analysis. Papaya recorded for color 8.1 out of 10, flavor 12 out of 20 and texture 14.7 out of 20. For Guava for color 8.7 out of 10, flavor 16.5 out of 20 and texture 14.2 out of 20. According to these organoleptic results, the color, flavor and texture were well accepted by the panelists.
DOI: 10.21276/sjbr.2017.2.6.2 Abstract: Comprehensive chemical analysis was carried out for produ... more DOI: 10.21276/sjbr.2017.2.6.2 Abstract: Comprehensive chemical analysis was carried out for products of sugarcane in an attempt to find the effect of burning and the time taken from cut to mill on cane deterioration and dextran levels in sugars and by-products (molasses) from HalfaAlgadidah Sugar Factory for three varieties cane (V1, V2 and V3); corresponding to Co-6806, Co-527 and Co-986 at six periods (T1, T2, T3, T4 , T5 , T6)corresponding to (3 , 6 , 12 , 24 , 36 and 48) hours, respectively, during 2007/2008 and 2008/2009 seasons. Randomized complete plot design with three replications was used in this study. After harvest, the dextran levels were the same in the three varieties for the same duration, but they were significantly different at P ≤ 0.05 between burnt and green cane at different times. The average levels of dextran in sugars, juices and molasses were increased with the time taken from cut to mill. The dextran levels in sugar and molasses were ranged (296 – 1860, 412...
International Journal of Food Sciences and Nutrition, 2018
The study aimed to enrich the conventional wheat based bread with high fiber leguminous bran. Whe... more The study aimed to enrich the conventional wheat based bread with high fiber leguminous bran. Wheat bran, faba bean bran, chick pea bran, pigeon pea bran and soya bean bran were used to enrich whole wheat flour. The wheat/ legume bran composite flours and bread based on them were examined for functional, rheological and proximate composition. The proximate composition of composite flour reflected significant increase (p≤0.05) in fiber, ash and oil contents compared to the control whole wheat flour system. The gluten level was significantly reduced (p≤0.05) by increasing level of bran in whole wheat flour (35.8-26.5%). In addition, high fiber composite flour showed significant (P≤0.05) high falling number (381.3-644 sec).Bread volume and specific volume showed obvious depression by addition of bran to whole wheat flour (WWF), while was noticeable when higher level of bran were added to WWF. Incorporation of bran in WWF caused significant (P≤0.05) increase in moisture, fat, protein, f...
The objective of the study was to optimize the bread baking condition in superheated steam oven. ... more The objective of the study was to optimize the bread baking condition in superheated steam oven. Independent variables were the baking time (20, 25, and 30 min) and the baking temperature (180, 200 and 220°C). The bread quality parameter including moisture content, color and texture properties were measured. The response surface methodology was used for the optimization. The effect of baking condition on the parameters of bread were investigated using secondorder central composite design. Baking temperature and time significantly affect moisture content and color of bread. Numerical optimization and superimposed contour plots suggested the optimum baking condition of bread to be 180 °C (temperature) and 20.77 minutes (time). The optimum moisture content, L* and hardness value are predicted to be 38.52 %, 76.24 and 13.26 N of the baked bread respectively. Baking bread in these conditions produce high quality bread in terms of moisture content, color and texture properties
The main objective of this study was to determine the effect of the source of heat for cooking (e... more The main objective of this study was to determine the effect of the source of heat for cooking (either solar energy or butane gas) on the chemical composition, minerals profile and organolyptic quality of some food products. The types of foods investigated in this study were okra, rice and meat (burger). The source of the solar energy was a solar box cooker which was mounted and technically prepared as to utilize the maximum possible amount of solar energy. The cooker was found useful at distinct positions according to the mode of employment, with each position having its own set-up. The four positions examined during this study were parking position, food loading position, cooking position and occasional opening position. Each foodstuff was prepared by the most appropriate method known to be specific to that type of food. When using the solar box cooker, the cooking time depends on amount of water (as part of the recipe), preheating of cooker and whether the pot is covered or not. ...
The study was conducted to determine the effect of adding gum and some of their nitrogenous deriv... more The study was conducted to determine the effect of adding gum and some of their nitrogenous derivatives to the Winka seeds. Derivatives of arabic acid, arabamide, ammonium arabate, derivative of high protein and derivative of low protein were prepared. The physiochemical parameters for these derivatives were examined and comparisons were carried out. The results showed that there were no significant differences between the derivatives in specific rotation and in emulsifying stability. However, there were significant differences between these derivatives in pH, except between arabamide and aminoarabate with arabic acid. There were significant differences between all derivatives in nitrogen (protein content). These derivatives were added in concentration of either 5% or 10% to pots containing Winka seeds while to other pots only water was added. The experiment duration was 10 weeks. The results showed that there was significant difference in the number of plant leaves which were treat...
Journal of Veterinary Medicine and Animal Production, 2018
This investigation was carried out to study the effect of starter culture on the quality of white... more This investigation was carried out to study the effect of starter culture on the quality of white soft cheese (Gibna Beida), yield and coagulation time. White soft cheese was made from fresh cows milk (heated at 65oC for 30 minutes, then cooled to 35oC), then starter culture was added at different concentrations (1.5, 2.0, 2.5%) in addition to CaCl2 (0.02%), NaCl (2%) and rennet. Chemical analysis, microbial analysis and sensory evaluation were carried out. The coagulation time for cheese made without addition of starter culture (control) was 189 min. and the yield was 9.61%. The obtained results indicated that the use of starter culture at concentration of 2.5% showed reduction in coagulation time to 64 min. and increase in yield to 13.51%. The effect of different concentrations of starter culture on the chemical composition of white soft cheese revealed that the moisture content showed a significant increase from 56.15% to 69.17%, acidity increased from 0.22% to 0.32%, fat content...
Journal of Veterinary Medicine and Animal Production, 2018
This investigation was carried out to study the effect of starter culture on the quality of white... more This investigation was carried out to study the effect of starter culture on the quality of white soft cheese (Gibna Beida), yield and coagulation time. White soft cheese was made from fresh cows milk (heated at 65oC for 30 minutes, then cooled to 35oC), then starter culture was added at different concentrations (1.5, 2.0, 2.5%) in addition to CaCl2 (0.02%), NaCl (2%) and rennet. Chemical analysis, microbial analysis and sensory evaluation were carried out. The coagulation time for cheese made without addition of starter culture (control) was 189 min. and the yield was 9.61%. The obtained results indicated that the use of starter culture at concentration of 2.5% showed reduction in coagulation time to 64 min. and increase in yield to 13.51%. The effect of different concentrations of starter culture on the chemical composition of white soft cheese revealed that the moisture content showed a significant increase from 56.15% to 69.17%, acidity increased from 0.22% to 0.32%, fat content...
This study has been conducted to explore the effect of frying on the physical and chemical charac... more This study has been conducted to explore the effect of frying on the physical and chemical characteristics of corn and sunflower oils. For the purpose of this study, corn and sunflower oils and potatoes were obtained from the local market; the oils were reused for frying five days consecutively. After each frying process a sample of oil was taken daily after it cools. The samples were physically and chemically tested, all the physicochemical characteristics were changed. The colour of corn and sunflower oils increased from 0.9 to 6.4 and from 0.4 to 5.1, respectively. Whereas the refractive index of corn and sunflower oils increased from1.4750 to1.4820, and from 1.4750 to 1.4810, respectively. On the other hand, the viscosity of corn oil and sunflower oil increased from 28.7 to 31.0, viscosity of sunflower oil increased from 28.7 to 31.0. The free fatty acids increase in corn oil from 0.125 to 200.0 whereas in sunflower oil they increased from 0.110 to 0.150. In case of peroxide val...
2 Abstract: In this study, baobab pulp was used to prepare two sets of pasteurized beverages. Gum... more 2 Abstract: In this study, baobab pulp was used to prepare two sets of pasteurized beverages. Gum Arabic, cleaned or spray dried, in five different sequential concentrations (1, 1.5, 2, 2.5 and 3%) was used to prevent pulp sedimentation and as emulsifier, flavor encapsulating and foam stabilizing agent. Also the potentiality of preparing soft drink (carbonated) using the baobab pulp was tested. All products were examined for chemical, microbiological and sensory properties. Baobab beverages containing cleaned gum showed higher average pH value and reducing sugar content, lower total acidity, total sugars content and ascorbic acid level and similar TSS and emulsion stabilities compared to that for beverages containing spray dried gum. Products containing cleaned gum acquired higher average viscosity, higher mean foam capacities, and better foam stabilities. Progressive increase of gum Arabic percentage up to 3%, gradually improved the ascorbic acid content, elevated the TSS and worse...
Effect of superheated steam baking on quality attributes of bread was studied. Superheated steam ... more Effect of superheated steam baking on quality attributes of bread was studied. Superheated steam and conventional ovens were used for baking bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Moisture content of bread baked in superheated steam was almost similar to the one baked in conventional oven. Increased baking temperature at constant baking time retained higher moisture content in bread whereas increasing baking time caused reduction in moisture content of bread crumb in both heating baking models. Baking temperature and time significantly affected the color values of bread. Superheated steam baking resulted in lighter color as determined by L*, a* and b* values as compared to conventional baking. Bread hardness values increased by increasing baking temperature and time in most bread baked using superheated steam oven. Bread hardness values are similar for superheated steam baked bread at 200°C for 20 minutes and conventional baked bread at 200°C for 25 minutes (14.27 N and 14.26 N respectively) as well as superheated steam baked bread at 200°C for 25 minutes and conventional baked bread at 200°C for 30 minutes (14.32 N). Springiness of bread for most heat treatments was almost the same for both superheated steam and conventional ovens.
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