Abdellatif A. Mohamed
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View article: Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains
Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains Open
We characterized 15 rice varieties from Pakistan in terms of their physicochemical, pasting, thermal, textural, and rheological properties. The amylose content and thousand-kernel weight of the various varieties ranged from 22 to 30% and 3…
View article: Formulation, batter properties, and sensory evaluation
Formulation, batter properties, and sensory evaluation Open
This intention of this study was to investigate the possibility of using ziziphus powder (ZP) (Zizyphus spina-christi Rhamnaceae) to enhance the attributed quality of rice flour-based gluten-free cupcakes. The physiochemical properties of …
View article: Quality evaluation of oxytetracycline injection and water soluble powder veterinary products marketed in Nairobi City, Kenya
Quality evaluation of oxytetracycline injection and water soluble powder veterinary products marketed in Nairobi City, Kenya Open
The antibiotic oxytetracycline is extensively applied in veterinary medicine indiverse formulations including injectable solution, water soluble powder andwound sprays. The drug is liable to degradation during processing and shelf life,whi…
View article: Production and Sensory Evaluation of Mixed Cereal Flour: An Experimental Study on Somali Flatbread
Production and Sensory Evaluation of Mixed Cereal Flour: An Experimental Study on Somali Flatbread Open
View article: Effect of Shearing and Annealing on the Pasting Properties of Different Starches
Effect of Shearing and Annealing on the Pasting Properties of Different Starches Open
The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting…
View article: Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches
Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches Open
Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of pre-gelatinized starches derived from chickpea (Cicer arietinum L.), wheat (Triticu…
View article: The function of maltodextrins and ziziphus gum in cake and cake batter
The function of maltodextrins and ziziphus gum in cake and cake batter Open
Commercial maltodextrins (MD) and ziziphus gum (ZG) have been investigated for their effects on cake quality and possible use in slowing the staling process. The effects of MD and ZG were assessed by analyzing the pasting properties of the…
View article: Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums Open
The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as we…
View article: Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums
Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums Open
Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then eva…
View article: Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies
Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies Open
The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to e…
View article: Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes
Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes Open
Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanc…
View article: Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties
Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties Open
The cell wall is a non-starch polysaccharide and consists of various bioactive moieties. In addition, it has many functional and nutraceutical properties. The main purpose of this present research was to extract the cell wall from differen…
View article: Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes Open
The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were d…
View article: Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches
Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches Open
This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extra…
View article: Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums
Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums Open
The effect of gum Cordia (GC) and gum Ziziphus (GZ) on the physicochemical properties of wheat, potato, and chickpea starches was investigated. Native or acetylated gums were mixed with starch at 2% or 5%. Starches were analyzed using rapi…
View article: Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches
Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches Open
The objective of this study was to determine the impact of annealing and enzyme extract on the gel properties of chickpea (C.P), corn (C.S), Turkish bean (T.B), sweet potato (S.P.S), and wheat starches (W.S). Starches were annealed at diff…
View article: Physicochemical Properties of Enzymatically Modified Starches
Physicochemical Properties of Enzymatically Modified Starches Open
The physicochemical properties of native, annealed and enzyme-treated chickpea (CP), corn (CS), Turkish bean (TB) and sweet potato (SPS) were investigated. Germinated sorghum extract (GSET) was used as the source of enzymes. Starches were …
View article: Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties
Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties Open
Camel milk is known to produce low quality gels. To address this drawback, sweet potato starch (SP), camel milk (CM), or cow milk (CWM) were blended and cooked in alkaline conditions. The rheological tests of the prepared gel were done usi…
View article: Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches
Rheological, textural, and sensory properties of non-fat yogurt containing cress (Lepidium sativum) seed gum and various starches Open
This study evaluated the effects of cress (Lepidium sativum) seed gum (CG) and various starches on the viscosity, viscoelasticity, texture, syneresis, and sensory quality of non-fat yogurt after up to 7 days in cold storage. Yogurt was pre…
View article: Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch Open
Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The tested parameters included c…
View article: Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality
Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality Open
The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different …
View article: Food packaging’s materials: A food safety perspective
Food packaging’s materials: A food safety perspective Open
Food packaging serves purposes of food product safety and easy handling and transport by preventing chemical contamination and enhancing shelf life, which provides convenience for consumers. Various types of materials, including plastics, …
View article: Chemical and Technological Characterization of Dairy Products
Chemical and Technological Characterization of Dairy Products Open
Milk processing is one of the most ancient food technologies, dating back to around 6000
\nB.C. A huge number of milk products have been developed worldwide, representing a
\nspectacular example of biodiversity and a priceless cultural her…
View article: Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes Open
Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this rese…
View article: Nutritional, biological, and therapeutic properties of black garlic: a critical review
Nutritional, biological, and therapeutic properties of black garlic: a critical review Open
Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make …
View article: Nutritional and therapeutic properties of barley broth (Talbinah): recent updates
Nutritional and therapeutic properties of barley broth (Talbinah): recent updates Open
Barley broth (Talbinah) is prepared by combining barley syrup, milk, and honey. The Prophet Mohammad (PBUH) recommended Talbinah for sadness and heart relief in sorrows. Talbinah has a promising nutritional and therapeutic impact on human …
View article: RETRACTED: Biochemical profile of milk thistle (<i>Silybum Marianum</i> L.) with special reference to silymarin content
RETRACTED: Biochemical profile of milk thistle (<i>Silybum Marianum</i> L.) with special reference to silymarin content Open
The main objective of current study was to evaluate the antioxidant potential and nutritional composition of milk thistle with special reference to silymarin. For the purpose, different varieties of milk thistle were procured from three di…
View article: Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes Open
Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this rese…
View article: Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks
Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks Open
The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using …
View article: The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches
The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches Open
Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and…