النشر العلمي

  • Effect of Conventional and Oven Drying on the Physicochemical Properties of Two Tomato Cultivars Fruit Powder

The aim of the present study was to investigate the effect of conventional and oven drying on the
physicochemical properties of Aseela and Galeela tomato cultivars fruit powder. Most of the studied parameters were
significantly affected by the employed drying processes. The results showed that the bulk density of the fresh tomato from
the two cultivars was (0), whereas in the shade-dried tomato, the bulk density was 0.60 % and 0.54% in Galela tomato
powder (GTP) Asela tomato powder (ATP), respectively. However, in the oven dried method, bulk density was 0.66 and
0.56 in GTP and ATP, respectively. It was found that the shaded dried tomato of the variety Asela took longer time to
dissolve (190 sec), followed by (140 sec) for the variety Galela, while in oven-dried tomato, the cultivar Galela took longer
time to dissolve (230sec), followed by (220 sec) for the cultivar Asela. The total soluble solids (T.S.S.) of fresh tomato
(FT), shade dried tomato and oven dried tomato prepared from Galela tomato cultivar was 5%, 11.10% and 7.37%,
respectively. Whereas was in tomato powder prepared from Asela cultivar, the T.S.S. of FT, shade dried and oven dried
was 6 %, 12.77% and 8.80%, respectively. soluble solids from 4.79 to 6.02%, depending on the cultivar. The results of
titrable acidity was found to be 0.37, 0.70 and 0.60% in FT, shade dried tomato and oven dried tomato powder, respectively
for the variety Galela, and 0.37, 0.80, 1.0 % for the variety Asela. The obtained results clearly indicate that the investigated
oven dry tomatoes compared to the shade dry cultivars have a satisfying quality and nutritional value.

published in Food and Public Health 2013, 3(6): 346-351

  • Effect of Conventional and Oven Drying on the Physicochemical Properties of Two Tomato Cultivars Fruit Powder

The aim of the present study was to investigate the effect of conventional and oven drying on the physicochemical properties of Aseela and Galeela tomato cultivars fruit powder. Most of the studied parameters were significantly affected by the employed drying processes. The results showed that the bulk density of the fresh tomato from the two cultivars was (0), whereas in the shade-dried tomato, the bulk density was 0.60 % and 0.54% in Galela tomato powder (GTP) Asela tomato powder (ATP), respectively. However, in the oven dried method, bulk density was 0.66 and 0.56 in GTP and ATP, respectively. It was found that the shaded dried tomato of the variety Asela took longer time to dissolve (190 sec), followed by (140 sec) for the variety Galela, while in oven-dried tomato, the cultivar Galela took longer time to dissolve (230sec), followed by (220 sec) for the cultivar Asela. The total soluble solids (T.S.S.) of fresh tomato (FT), shade dried tomato and oven dried tomato prepared from Galela tomato cultivar was 5%, 11.10% and 7.37%, respectively. Whereas was in tomato powder prepared from Asela cultivar, the T.S.S. of FT, shade dried and oven dried was 6 %, 12.77% and 8.80%, respectively. soluble solids from 4.79 to 6.02%, depending on the cultivar. The results of titrable acidity was found to be 0.37, 0.70 and 0.60% in FT, shade dried tomato and oven dried tomato powder, respectively for the variety Galela, and 0.37, 0.80, 1.0 % for the variety Asela. The obtained results clearly indicate that the investigated oven dry tomatoes compared to the shade dry cultivars have a satisfying quality and nutritional value.

published in Food and Public Health 2013, 3(6): 346-351

  • Utilization of Schizosaccharomyces pombe for Production of Ethanol from Cane Molasses

The objective of the present study was using the molasses to produce ethyl alcohol by Schizosaccharomyces pombe as a fermenting microorganism and evaluation of the final product. Chemical and microbiological analyses were carried out for molasses samples which contained 49.9% soluble sugars. To produce ethanol the fermentation and distillation processes were controlled, and the results showed that optimum urea, sugar concentrations and the temperature were 0.25%, 20% and 32℃, respectively. This formulation gave 9.9% (w/v) ethanol in fermented mash while 11% (w/v) ethanol was produced using Saccharomyces cerevisiae as fermenting microorganism using similar production method. The physio-chemical characteristics of the ethanol which included purity, density and viscosity were 95.5%, 0.804 gm/ml and 0.81 cip, respectively, and the final ethanol appeared to be clear, bright and free from turbidity indicating its as high specification quality. The study recommended the utilization of both yeast Schizosaccharomyces pombe and Saccharomyces cerevisiae in large scale production of ethanol.

published in Journal of Microbiology Research 2012, 2(2): 36-40

  • Phytochemical Analysis of Local Spearmint (Mentha spicata) Leaves and Detection of the Antimicrobial Activity of its Oil

In the present study, the chemical composition of the spearmint leaves was determined as follows: moisture (76.01 ± 0.033)%, fiber (2.1 ± 0.03)%, ash (3.48 ± 0.001)%, protein (1.75 ± 01.)%, fat (3.20 ± 0.003)%, and carbohydrates (14.46 ± 0.15)%. On the other hand, the acid value, peroxide value, iodine value, free fatty acids, refractive index at 27Cº and density at room temperature were 0.0614, 1.0, 0.564, 0.0305, 1.4572 and 0.8395, respectively. The inhibitory effect of spearmint oil was detected for the growth of four microorganisms, including Escherichia Coli, Bacillus subtilis, Aspergillus niger and Candida albicans. The result indicated that the spearmint oil has a potent antimicrobial activity against all tested organisms, the highest antibacterial effect was against E.coli while the highest inhibitory level among all tested organisms was found against the mould Asperrgillus niger where the inhibition zone (19mm) was at a higher oil concentration. The study pointed out the importance of spearmint and spearmint oil, as an antimicrobial, antiseptic and preservation agent.

published in Journal of Microbiology Research: 2011; 1(1): 1-4

  • Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product

Karkade calyces’ samples (variety Rahad) collected
from different local sites were spray dried, and the
powder samples were analyzed physically, chemically
and microbiologically. The particle size of the various
karkade powder samples ranged from 11.8 to 14.1 μm,
while the flowability (angle of repose) ranged from 41°
to 43° 20′. The reconstitution properties slightly varied
when the various karkade samples were compared. The
ranges of wettability, sinkability and dispersibility were
320–370 s, 800–850 s and 0.04–0.05 OD, respectively.
The bulk density ranged from 0.57 to 0.65 g/ml, and the
yield of karkade powder of the various samples ranged
between 31.4 and 34.3%. The spray-dried samples from
different sites were comparable in most of the chemical
components, and they contained relatively good amount
of macro- and micronutrients and high nutritive value.
Virtually, all the spray-dried karkade powder samples
were devoid of coliform, staphylococci and Salmonella
cells.

published in International Journal of Food Engineering 2014; 10(1): 157–165

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