Malak Angor

Lupin is an agriculturally economical plant seed. It is considered a rich source of protein for both humans and animals in several regions of the world. Lupin proteins also could act as an encapsulation agent for vitamins and other nutritional factors after extraction. This research evaluated the effects of microwave and ultrasound extraction methods on sweet and bitter lupin proteins intended to act as encapsulation agents. Two distinct sizes of nanoparticles were detected using different types of treatments. Bitter lupin was optimal for generating large nanoparticles, while sweet lupin was optimum for generating small nanoparticles. Ultrasound treatment of bitter lupin after microwave treatment hydrolyzed some of the β-conglutin, which suggested a method to reduce the potential allergic reactions caused by lupin products. The total phenolic content and alpha-amylase inhibitory effect of sweet and bitter lupin proteins was high. Furthermore, the microwave extraction method showed t...

COVID-19 is a severe acute respiratory syndrome that mainly affects the human respiratory system. Unhealthy nutritional habits and obesity are expected as consequences of protective measures including quarantine. Obesity, in its growing prevalence, is a worldwide health issue associated with worsening health conditions. This is a cross-sectional study to assess the impact of the COVID-19 pandemic on obesity among Jordanian adults and across epidemiological statuses. Participants were randomly selected, and the survey was distributed on social media networking sites. A total of 672 subjects were surveyed and participated in the study between March and June 2021 via Google Form questionnaire. The results indicated that 74.4% of participants reported that they did not do any physical activity, and 43.5% changed their lifestyle and eating habits for the worse. During the COVID-19 pandemic, almost half of the participants reported an increase in hunger, consuming 3–4 meals/day, and consu...

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour–potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly (p < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly (p < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acc...

Improving the quantity and quality of olive oil extraction is considered crucial for producers not only in Jordan but also worldwide. The present study aimed to enhance olive oil yield from olive fruits without compromising its quality by applying an enzymatic treatment technique during the malaxation stage of the oil extraction process. The enzymes that were used in this study were cellulase, pectinase, and a mixture of both enzymes at a ratio of (1:1). Each of the enzymes and there mixture was added at concentrations of 0.02 %, 0.04 % 0.06 %, 0.08 %, 0.10 %, and 0.12 % (w/w). Two Jordanian olive cultivars, Nabali Baladi (NB) and Nabali Muhassan (NM), in their immature state, were selected for the enzymatic treatment. The olive oil yield increased significantly (P < 0.05) after the enzymatic treatment. The increments in yield were 4.38 % (at an enzymatic concentration of 0.08 %), 3.29 % (at 0.1 %), and 5.25% (at 0.12 %) for NB treated with cellulase, pectinase, and 1:1 cellulase...

Ultra-wideband (UWB) is one of the recent topics that received a great concern from academia and industry. However, UWB found many difficulties to be standardized due to the overlay working that made UWB an important potential interference source to many licensed and unlicensed spec-trum throughout the band 3.1 to 10.6 GHz. This paper demonstrates the design of integrated triple band notched for UWB Microstrip antenna. We simulated UWB short range systems which require low power and these are built using inexpensive digital components. We proposed a compact triple band notched CPW (Co-planar Waveguide) fed Micro strip Antenna (MSA) for UWB. This band-notched antenna has rejection characteristics at 3.2 GHz (for Wi-MAX band 3.16 to 3.32 GHz), at 5.5 GHz (for WLAN 2 band—5.3 to 5.72 GHz) and at 7.9 GHz (for ITU band 7.72 GHz to 8.13 GHz). The simulation was done using IE3D simulator.

Field experiment was conducted to assess the effect urea fertilizer rates on growth and yield of onion (Allium cepa.var Giza 20) grown under semi-arid conditions of north Jordan, during 2011–2013. Transplants of uniform size were used. The treatments consisted four levels of urea(0, 200,400 and 600 kg ha -1) were applied as broadcast. The experimental design used was randomized complete block design. A significant increase in bulb weight per plant, number of leaves, plant height,neck diameter, leaves weight,bulb diameter,bulb lengthand plant weight with urea application at all rate was recorded and the highest bulb weight was registered for 600 kg ha -1. Agronomic urea efficiencyas well as vitamin c declined with increase in rates of urea application, while ash percentage increased with increase in rates of urea application. These results suggest that broadcast application of urea significantly influenced the growth, yield and vitamin c of onion.

The effect of different irrigation levels on the Navel orange fruit quantity and quality was studied in the Jordan Valley through the 2007 and 2008 production seasons. Irrigation treatment consisted of control irrigation at 100% of crop evapotransperation and two deficit irrigation treatments. The latter irrigation treatments consisted of treatment at 75% of control irrigation, and at 50% of control irrigation. Fruits were harvested at five different periods, starting at the beginning of November in both seasons; harvesting took place at two-week intervals. The yield in both seasons of treatment at 75% of control irrigation was not affected significantly (p > 0.05) compared with control. Yield of treatment at 75% of control irrigation was 36.1 t ha -1 and 26.17 t ha -1 in 2007 and 2008, respectively. As for control treatment, it was 35.17 and 28.15 t ha -1 for the same seasons. The yield of treatment at 50% of control irrigation was 29.16 t ha -1 for 2007 and 20.43 t ha -1 for 20...

Copyright © 2014 Malak M. Angor. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The objective of this study was to determine the effect of different percentages of whey protein and whey protein isolate as coating material films for potato pellet chips during deep-fat frying on fat uptake, and sensory properties. Coating solutions of 1%, 3%, 5 % and 7 % w/v were prepared and heated to 90ºC for 5 minutes then cooled. Samples were dipped in the coating solutions followed by air drying. The treatments were fried and analyzed for fat uptake and moisture retention. Sensorial attributes were also measured. It was observed that all coating treatments were reduced oil uptake during deep fat frying. The 5 % was the most effective level in reducing fat uptake for both coating films. Whey protein isolate coating films was reducin...

The consumption of convenience foods in the restaurants such as beef or chicken burgers is increasing in Jordan. Burger is a meat product prepared from minced lean meat, with or without addition of other ingredients. The total fat content must not exceed 15% (JS: 1334/2002). In Jordan, burgers are prepared from two main meat sources: beef or chicken. Many efforts have been made to improve the quality and stability of burgers because consumer demand for healthy fast food has rapidly increased in the recent years.

<p>Six mortadella treatments were prepared for studying the effect of olive leaf extract (OLE) at a level of 240 mg OLE/100 g meat as nitrite alternative on the color and sensory characteristics. These treatments were: control with the addition of 120 ppm sodium nitrite only, and the second one with the addition of 240 mg OLE/100 g meat but without the addition of sodium nitrite as a negative control, the other four treatments were combination of 240 mg OLE/100 g meat with 80, 60, 40 and 20 ppm sodium nitrite, respectively. All samples were stored at 5 °C for 1, 3, 6, 9, and 12 weeks.<strong></strong></p><p>There were no significance differences (P > 0.05) between all mortadella treatments regarding their proximate parameters.<strong> </strong>Hunter lightness (<em>L</em>), redness (<em>a</em>), and yellowness (<em>b</em>) color, and sensory attributes including the appearance, color, tenderness, juiciness, flavor, and overall acceptability showed that 80 and 60 ppm nitrite in combination with OLE at 240 mg/100 g meat had the best results in comparison with the other four treatments indicating an additive combined effect of the OLE with nitrite that enhanced mortadella characteristics.</p><p>These results revealed the ability to substitute 50% of the used nitrite in mortadella stored at 5 °C when using combinations of 60 ppm nitrite with 240 mg OLE/100 g meat.</p>