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تحميل الدليل التدريبي

أسئلة شائعة


 

Journal of Environmental Science – 1.NO 1 2000.

EVALUATION OF USING SOY BEAN HULL IN THE PRODUCTION OF CRACKERS AS A SPECIAL FOOD

Al-Askalany, Samia (1),. Sidky, Hanaa (1),. AJl1. Jl1ekki, Nafisa(2),.

El-Nawawy, Mohamed (3)

(1) Food Tech. Res. Inst., AR.C.(2) Faculty of Science - Ain Shams

                                       

University (3) Faculty of Agriculture-Ain Shams University

 

 

ABS'ERAOT

 

The material of the study was crackers containing soy hull in

                          

different ratios. It was chemically analyzed and subjected to an

 

organoleptic test. Its biocnemiea1 effect on rats was recorded and studied.

                    

The results showed that the crackers containing soy hull have low tat,

                       

low calories and high fiber contents . It could be used in regime foods to

          .             

decrease the body weight and can improve the physical activities and the

vital characters of the body organs. Some of these effects are lowering cholesterol, total lipids, glucose and triglycerides averages in the body, as well as the treatment of some special diseases such as hypercholesterolemia, hyperlipidemeia and hyperglycemia.

Key words: Soy hull, regime food, Crackers, Cholesterol, Lipid, Triglyceride, glucose, blood serum.

BIOLOGICAL ASSESSMENT OF PROPYLENE Glycol ESTERS PREPARED FROM OIL INDUSTRIAL BY.

PRODUCTS TO USE AS FOOD EMULSIFIER

Samia AI-Askalany', Molwmed EI-Nawmv/, flanaa Sadky', and Sherif Keshk1 I.Food Technology Institute Research -Agricultural Research Cellter 2.Faculty of Agriculture - Ain Shams University

3.Environmental Resaerch Center - Ain Shams University

ABSTRACT

The alcohols is of free fatty acid by-products of cotton seed and sunflower with propylene glycol alcohol to produce emulsifiers which can be used in food products was done. Biological and vital e"alu3tion of the prepared emulsifiers on male albino rats has been done llsinl different concentrations for each of the two products in the feeding of male rats for 30 days. The results showed non significant differences between the two emulsifiers and non significant effect for the different ratios of each emulsifier on liver and kidney function, The histopathological examination on liver. kidney and brain tissues proved these results. From the results we can conclude that the prepared emulsifiers are nutritionally and healthy safe. especially in the concentration up to 2%.

Key words: By-products. emulsifier. ester.

 

 

 

Egyptian J. of Nutrition Vol. Xl, No. 1 (1996)

Studies on supplemented balady bread

*Sidky, Hanaa, M.A.; **Abu-Raya, S.; *Basyony, A.E. and *EI-Amry, Hoda, G.E.

*Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt "Food Tech. Dept., Fac. of Agric., Cairo Univ.

Abstract

Balady bread is considered the principal food in Egypt, it represents about two third of the protein available and 70% of calories. This study aimed to improve the protein quality and quantity of balady bread by supplementation with legumes. Sunflower has a good nutritious protein, therefore it was used as supplementary to wheat flower in form of full fat, semi fat, defatted flour in different ratio (15, 10 and 5% of wheat flour). The chemical composition (moisture, protein, fat, ash , crude fiber) and biological assay for weight grain, protein efficiency ratio (PER) and true digestibility (TO) were investigated. The results showed that an increase in all samples in protein, fat and ash percentage compared to the control one which was made of wheat flour only. In biological assay, the rats gained weight in all groups higher than the casein and control groups, also the PER ranged between 2.25-1.74 while the casein (2.5) and the control (1.75). TO was 90.1 % in full fat group while it was 99.0% in casein and 88.1 in control. The addition of 5-15% of sunflower flour could improve the nutritive value of balady bread.

 

Egyptian Journal of Nutrition, Vol. X, No. 2 (1995)

WEANING FOODS BASED ON GERMINATED CEREALS AND LEGUMES·

Sidky, Hanaa M.A.*; Mossalam, Thoria**; EI-Bedawy, Lailah, ** and Hassanin, Manal**

*Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt ** Faculty of Home Economic, Univ. of Minufia

ABSTRACT

Weaning foods must bridge the gap between breast-feeding and family diet, Infants aged 6-12 months are a major group of weaning food consumers. Nine weaning food mixtures were formulated from germinated cereals and legumes in ratio of 62.3:26.7 with addition of 1 % germinated fenugreek and 1 0% yellow carrot. They were wheat-chickpea, wheat-lentil, wheat-bean rice-chickpea, rice-lentil, rice-bean, barley-chickpea, barley-lentil, barley-beans in the form of instant powder. The germinated time was 48 hrs for legumes and 72 hrs.for cereals. The germinated cereals, legumes and yellow carrot were blanched, dried in air oven at 60-70·C and grounded. The materials were mixed together for each formula. The weaning food mixtures were analyzed for chemical composition, amino acids content, biological assay for PER and organoleptic tests. The obtained results of different weaning food mixtures showed that the germination improved the quality of protein of mixtures, the protein contents ranged between 14.17:18.41%, the fat were 2.19:4.66%, carbohydrates were 64.75:72.22% and fiber contents were 3.19 : 4.50%. The amino acids were improved except the tryptophane which was the limiting amino acid in most mixture. The PER ranged between 1.7 to 2.48 compared to casein (2.5). The mixture which contains rice and chickpea, have best organoleptic evaluation.

 

 

 

       KASR EL A 1Nl MEDICAL JOURNAL  -- vol . , 11, NO . 5 ,- 95 – 106 (2005 )

   

 

THE EFFECT OF FOLIC ACID FORTIFICATION ON PLASMA FOLATE STATUS AND TOTAL HOMOCYSTEINE

CONCENTRATIONS IN FOLATE DEPLETION/ REPLETION RATS MODEL

Hala, M. Hussein; Sanna, O. Abd -Allah*;

Nahela A. F atah ** and Hanaa A. EI-Ghany **

Nutrition Department, National Research Center, Dokki, Cairo; Faculty of Science*, Cairo University and Food Tecnology Institute**

 

ABSTRACT

 

The practice of food fortification with folic acid offers the potential to increase the folate intake for the maintenance of optimal health, as well as the prevention of the diseases. The purpose of this article is to study the effect of fortification of B-vitamins (folic acid and vitamin B-12) on the reduction of hyperhomocysteinemia, an independent risk factor for heart disease in folate depleted rats. This study included forty two albino rats ( western strain) , 36 rats were undergone to protocol of folate depletion for six weeks and six rats were fed folate depleted diet supplemented with 200 JLg folic acid as a basal diet that represent as normal control. After the depletion period, the rats (30) were divided into five subgroups . One of them continued feeding on unfortified French bread that represented as depleted control, while the remaining subgroups were fed fortified French-bread with variable doses of B-vitamins for six weeks. The repletion period was continued for 6 weeks. After that, blood samples were undertaken to investigate the biochemical parameters. Our analysis suggested that plasma homocysteine (Hy) may be the more sensitive indictor of folate status at extremely low levels of folate intake. Daily folic acid fortification appear to be the most effective of reducing T-Hy co~centrations. We concluded that to the policy of food fortification with folic acid as a means of raising the folate status of the population, and in particular to the fortification of specific food which may target areas of the population where increased folate status is most needed.

NATURAL COLORS FOR THE FOOD INDUSTRY, p. 121- 126 ,  1995

A study on the use of natural color in candy

Sidky, Hanaa M.A., Abou Zaid M.A. and Maatuk, Hemmet I.

 

Food Technology Research Institute, Agricultural Research Center.

ABSTRACT:

 The present  work aimed to utilize the natural colors of carrots to improve the color of children'. candy. Natural colors are considered heal thy and economic, besides they contain high amounts of nutrients. Six treatments were investigated. Three of them were prepared using fresh yellow carrot after blanching in water blanching by steam and without blanching. Each one of these three trea tments was dried and grounded to a fine powder, which was added to the candy in 5 %. The other three treatments were prepared using fresh red carrot , which was dried and grounded to a fine powder two of them were prepared by extracting the pigment from red carrot powder (l0g/each) using 0.8 and 1.o citric acid respectively. while the last treatment was prepared by adding 10 grams of powder to 500g candy. The candy samples were analyzed directly after production and the organoleptic evaluation of dif rerent samples indicated that the yellow and red carrot could be good natural colorant for candy"

 

 

Published Researches :             

 

Technological aspects for drying some local plum cultivators .

Ibrahim ,M.M., Ibrahim, A.M. and Sidky, Hanaa M.A.

Annual of Agri.Sci, Moshtohor , 28(2) , 1173 – 1188  (1990)

 

Effect of technological process on some properties of whole canned tomatoes .

El-Atowy, Y.S. , Radwan,H.M. & Sidky,HanaaM.A.

Forth Arab Conf. of Food Sci & Tech. , Jan. , 169 – 189  (1991)

Technological study on the grape compote preserved in polyethylene .

NezamEl – din ,A.M. ,&Siaky, Hanaa M.A.

Egyptian J. Appl. Sci.  6 (7) , 173 -181  (1991) 

 

Canned tomatoes paste production by un convention method .

 Shoman, M. A. ,Sidky, Hanaa M.A. & Abd El – Latif ,E.M. 

Egyptian J. Appl. Sci. ,6 ( 9 ) ,387 – 391 (1991) .

Nutritional  value of wheat and chickpea based weaning foods  .

Sidky ,H. ,Ranhotra, G. , Gelroth. J. , Glaser, B. ,Finney,P.

Presented at AACC 76 th  Annual Meeting , Seattle ,WA, USA  (1991

A study on the use of natural color in candy .

Sidky, Hanaa M.A., Abou Zeid M.A. & Maatuk, Hemmet I.

Natural Color For The Food Industry Conf. , Suez Cannel Unvi. (1993)

 Nutritional evaluation on soy bean extrudate as weaning food .

Sidky, Hanaa M.A.

Egyptian J.of Nutr., Vol. X,(2) . 125 -134 ,(1995 )

 

Weaning food based germinated cereals and legumes .

Sidky, Hanaa M.A. ,Mossalam , Thoria , El-Bedawy Laila & Hassanin, Manal

Egyptian J. of Nutr. Vol. X (2) ,104 -124 , (1995)

 

Studies on supplemented balady bread .

Sidky, Hanaa M.A. , Abu – Raya ,S. , Basyony,A & El – Amry, Goda G.E.

Egyptian J. of Nutr. Vol. XI, 1 , (1996)

 

Technological studies on preservation of green leaves .

Maatuk, Hemmet I., Sisky, Hanaa M.A. ,& Shoman , M.A.

Egyptian J. of Nutr. Vol. XI ,1  (1996)

Chemical and biological studies on producing high fiber biscuits from irradiated potato peels .

Sidky, Hanaa M.A. , Attia , Afaf A., Nassef , Asgga & Mahmoud , I. M.

Egyptian J. of Nutr. ,Vol. XI, 1 (1996) 

Technological , chemical and nutritional studies on dehydration of some vegetables .

Sidky , Hanaa M.A. , Shoman , M.A. ,& El – Atawy Y. S.

2 nd  International Conf. of Food Sci & Tech. Cairo, Sept. (1996)

Effect of storage on chemical , physical and organoleptic properties of some candies processed with different sweeteners .

Mousa, Ruya A.S. , Talba K.H. , Abu-Zeid ,Fathia K.S. , Sidky ,Hanaa M.A.

Symposium on Food Additives ,Combassal ,Alexandria,  113 -138 ,May(2000)

 

Evaluation of using soy hull in the production of crackers as special food.

Al-Askalany, Samia , Hanaa M.A. , Mekki, Nefisa& El-Nawawy, M.

J. of Enviromental Sci. Vol. 1 (1) , 153 -179  ,Dec. (2001 )

 

Nutritional  evaluation  of  some supplemented school children pastries .

El-Balomi , Iman A., Abu-Zeid , Fathia K.S., El-Amary,Hoda G.,Sidky, Hanaa M.A.

Egyptian J. of Nutr. ,XVI (1)  , 183- 203 (2001)

 

Comparative  studies of biological effects of saponins from different sources .

Mohamed, Niven M. , Abu-Zeid, Fathia K.S. Sidky, Hanaa M.A. , Omr,S.A.

3ed  International Conf. for Food Industry and Quality Control ,Alxe.

387 -407  , Jun (2001)

 

The effect of folic acid fortification on plasma folate status and total homocysteine concentration in folate depletion – repletion rats model

Hala,M.Hussein, Sanna,O., Nahela,A.Fatah, Hanaa,M. Sidky.

Kasr El Aini Medical Journal , (11) 5 , 95-106 , Sept ( 2005 ) .

       

Technological aspects for drying some local plum cultivators .

Ibrahim ,M.M., Ibrahim, A.M. and Sidky, Hanaa M.A.

Annual of Agri.Sci, Moshtohor , 28(2) , 1173 – 1188  (1990)

 

Effect of technological process on some properties of whole canned tomatoes .

El-Atowy, Y.S. , Radwan,H.M. & Sidky,HanaaM.A.

Forth Arab Conf. of Food Sci & Tech. , Jan. , 169 – 189  (1991)

 

Technological study on the grape compote preserved in polyethylene .

NezamEl – din ,A.M. ,&Siaky, Hanaa M.A.

Egyptian J. Appl. Sci.  6 (7) , 173 -181  (1991) 

 

Canned tomatoes paste production by un convention method .

 Shoman, M. A. ,Sidky, Hanaa M.A. & Abd El – Latif ,E.M. 

Egyptian J. Appl. Sci. ,6 ( 9 ) ,387 – 391 (1991) .

 

 

Nutritional  value of wteat and chickpea based weaning foods  .

Sidky ,H. ,Ranhotra, G. , Gelroth. J. , Glaser, B. ,Finney,P.

Presented at AACC 76 th  Annual Meeting , Seattle ,WA, USA  (1991

 

A study on the use of natural color in candy .

Sidky, Hanaa M.A., Abou Zeid M.A. & Maatuk, Hemmet I.

Natural Color For The Food Industry Conf. , Suez Cannel Unvi. (1993)

 

 Nutritional evaluation on soy bean extrudate as weaning food .

Sidky, Hanaa M.A.

Egyptian J.of Nutr., Vol. X,(2) . 125 -134 ,(1995 )

 

Weaning food based germinated cereals and legumes .

Sidky, Hanaa M.A. ,Mossalam , Thoria , El-Bedawy Laila & Hassanin, Manal

Egyptian J. of Nutr. Vol. X (2) ,104 -124 , (1995)

 

Studies on supplemented balady bread .

Sidky, Hanaa M.A. , Abu – Raya ,S. , Basyony,A & El – Amry, Goda G.E.

Egyptian J. of Nutr. Vol. XI, 1 , (1996)

 

Technological studies on preservation of green leaves .

Maatuk, Hemmet I., Sisky, Hanaa M.A. ,& Shoman , M.A.

Egyptian J. of Nutr. Vol. XI ,1  (1996)

 

Chemical and biological studies on producing high fiber biscuits from irradiated potato peels .

Sidky, Hanaa M.A. , Attia , Afaf A., Nassef , Asgga & Mahmoud , I. M.

Egyptian J. of Nutr. ,Vol. XI, 1 (1996) 

 

Technological , chemical and nutritional studies on dehydration of some vegetables .

Sidky , Hanaa M.A. , Shoman , M.A. ,& El – Atawy Y. S.

2 nd  International Conf. of Food Sci & Tech. Cairo, Sept. (1996)

 

Effect of storage on chemical , physical and organoleptic properties of some candies processed with different sweeteners .

Mousa, Ruya A.S. , Talba K.H. , Abu-Zeid ,Fathia K.S. , Sidky ,Hanaa M.A.

Symposium on Food Additives ,Combassal ,Alexandria,  113 -138 ,May(2000)

 

Evaluation of using soy hull in the production of crackers as special food.

Al-Askalany, Samia , Hanaa M.A. , Mekki, Nefisa& El-Nawawy, M.

J. of Enviromental Sci. Vol. 1 (1) , 153 -179  ,Dec. (2001 )

 

Nutritional  evaluation  of  some supplemented school children pastries .

El-Balomi , Iman A., Abu-Zeid , Fathia K.S., El-Amary,Hoda G.,Sidky, Hanaa M.A.

Egyptian J. of Nutr. ,XVI (1)  , 183- 203 (2001)

 

Comparative  studies of biological effects of saponins from different sources .

Mohamed, Niven M. , Abu-Zeid, Fathia K.S. Sidky, Hanaa M.A. , Omr,S.A.

3ed  International Conf. for Food Industry and Quality Control ,Alxe.

387 -407  , Jun (2001)

The effect of folic acid fortification on plasma folate status and total homocysteine concentration in folate depletion – repletion rats model

Hala,M.Hussein, Sanna,O., Nahela,A.Fatah, Hanaa,M. Sidky.

Kasr El Aini Medical Journal , (11) 5 , 95-106 , Sept ( 2005 ) .

 

Published Researches :             

 

Technological aspects for drying some local plum cultivators .

Ibrahim ,M.M., Ibrahim, A.M. and Sidky, Hanaa M.A.

Annual of Agri.Sci, Moshtohor , 28(2) , 1173 – 1188  (1990)

 

 

Effect of technological process on some properties of whole canned tomatoes .

El-Atowy, Y.S. , Radwan,H.M. & Sidky,HanaaM.A.

Forth Arab Conf. of Food Sci & Tech. , Jan. , 169 – 189  (1991)

 

 

Technological study on the grape compote preserved in polyethylene .

NezamEl – din ,A.M. ,&Siaky, Hanaa M.A.

Egyptian J. Appl. Sci.  6 (7) , 173 -181  (1991) 

 

 

Canned tomatoes paste production by un convention method .

 Shoman, M. A. ,Sidky, Hanaa M.A. & Abd El – Latif ,E.M. 

Egyptian J. Appl. Sci. ,6 ( 9 ) ,387 – 391 (1991) .

 

 

Nutritional  value of wteat and chickpea based weaning foods  .

Sidky ,H. ,Ranhotra, G. , Gelroth. J. , Glaser, B. ,Finney,P.

Presented at AACC 76 th  Annual Meeting , Seattle ,WA, USA  (1991

 

 

A study on the use of natural color in candy .

Sidky, Hanaa M.A., Abou Zeid M.A. & Maatuk, Hemmet I.

Natural Color For The Food Industry Conf. , Suez Cannel Unvi. (1993)

 

 

 Nutritional evaluation on soy bean extrudate as weaning food .

Sidky, Hanaa M.A.

Egyptian J.of Nutr., Vol. X,(2) . 125 -134 ,(1995 )

 

 

Weaning food based germinated cereals and legumes .

Sidky, Hanaa M.A. ,Mossalam , Thoria , El-Bedawy Laila & Hassanin, Manal

Egyptian J. of Nutr. Vol. X (2) ,104 -124 , (1995)

 

 

Studies on supplemented balady bread .

Sidky, Hanaa M.A. , Abu – Raya ,S. , Basyony,A & El – Amry, Goda G.E.

Egyptian J. of Nutr. Vol. XI, 1 , (1996)

 

 

Technological studies on preservation of green leaves .

Maatuk, Hemmet I., Sisky, Hanaa M.A. ,& Shoman , M.A.

Egyptian J. of Nutr. Vol. XI ,1  (1996)

 

Chemical and biological studies on producing high fiber biscuits from irradiated potato peels .

Sidky, Hanaa M.A. , Attia , Afaf A., Nassef , Asgga & Mahmoud , I. M.

Egyptian J. of Nutr. ,Vol. XI, 1 (1996) 

 

Technological , chemical and nutritional studies on dehydration of some vegetables .

Sidky , Hanaa M.A. , Shoman , M.A. ,& El – Atawy Y. S.

2 nd  International Conf. of Food Sci & Tech. Cairo, Sept. (1996)

 

Effect of storage on chemical , physical and organoleptic properties of some candies processed with different sweeteners .

Mousa, Ruya A.S. , Talba K.H. , Abu-Zeid ,Fathia K.S. , Sidky ,Hanaa M.A.

Symposium on Food Additives ,Combassal ,Alexandria,  113 -138 ,May(2000)

 

Evaluation of using soy hull in the production of crackers as special food.

Al-Askalany, Samia , Hanaa M.A. , Mekki, Nefisa& El-Nawawy, M.

J. of Enviromental Sci. Vol. 1 (1) , 153 -179  ,Dec. (2001 )

 

Nutritional  evaluation  of  some supplemented school children pastries .

El-Balomi , Iman A., Abu-Zeid , Fathia K.S., El-Amary,Hoda G.,Sidky, Hanaa M.A.

Egyptian J. of Nutr. ,XVI (1)  , 183- 203 (2001)

 

Comparative  studies of biological effects of saponins from different sources .

Mohamed, Niven M. , Abu-Zeid, Fathia K.S. Sidky, Hanaa M.A. , Omr,S.A.

3ed  International Conf. for Food Industry and Quality Control ,Alxe.

387 -407  , Jun (2001)

 

The effect of folic acid fortification on plasma folate status and total homocysteine concentration in folate depletion – repletion rats model

Hala,M.Hussein, Sanna,O., Nahela,A.Fatah, Hanaa,M. Sidky.

Kasr El Aini Medical Journal , (11) 5 , 95-106 , Sept ( 2005 ) .

       

 

Technological aspects for drying some local plum cultivators .

Ibrahim ,M.M., Ibrahim, A.M. and Sidky, Hanaa M.A.

Annual of Agri.Sci, Moshtohor , 28(2) , 1173 – 1188  (1990)

 

 

Effect of technological process on some properties of whole canned tomatoes .

El-Atowy, Y.S. , Radwan,H.M. & Sidky,HanaaM.A.

Forth Arab Conf. of Food Sci & Tech. , Jan. , 169 – 189  (1991)

 

 

Technological study on the grape compote preserved in polyethylene .

NezamEl – din ,A.M. ,&Siaky, Hanaa M.A.

Egyptian J. Appl. Sci.  6 (7) , 173 -181  (1991) 

 

 

Canned tomatoes paste production by un convention method .

 Shoman, M. A. ,Sidky, Hanaa M.A. & Abd El – Latif ,E.M. 

Egyptian J. Appl. Sci. ,6 ( 9 ) ,387 – 391 (1991) .

 

 

Nutritional  value of wteat and chickpea based weaning foods  .

Sidky ,H. ,Ranhotra, G. , Gelroth. J. , Glaser, B. ,Finney,P.

Presented at AACC 76 th  Annual Meeting , Seattle ,WA, USA  (1991

 

 

A study on the use of natural color in candy .

Sidky, Hanaa M.A., Abou Zeid M.A. & Maatuk, Hemmet I.

Natural Color For The Food Industry Conf. , Suez Cannel Unvi. (1993)

 

 

 Nutritional evaluation on soy bean extrudate as weaning food .

Sidky, Hanaa M.A.

Egyptian J.of Nutr., Vol. X,(2) . 125 -134 ,(1995 )

 

 

Weaning food based germinated cereals and legumes .

Sidky, Hanaa M.A. ,Mossalam , Thoria , El-Bedawy Laila & Hassanin, Manal

Egyptian J. of Nutr. Vol. X (2) ,104 -124 , (1995)

 

 

Studies on supplemented balady bread .

Sidky, Hanaa M.A. , Abu – Raya ,S. , Basyony,A & El – Amry, Goda G.E.

Egyptian J. of Nutr. Vol. XI, 1 , (1996)

 

 

Technological studies on preservation of green leaves .

Maatuk, Hemmet I., Sisky, Hanaa M.A. ,& Shoman , M.A.

Egyptian J. of Nutr. Vol. XI ,1  (1996)

 

Chemical and biological studies on producing high fiber biscuits from irradiated potato peels .

Sidky, Hanaa M.A. , Attia , Afaf A., Nassef , Asgga & Mahmoud , I. M.

Egyptian J. of Nutr. ,Vol. XI, 1 (1996) 

 

Technological , chemical and nutritional studies on dehydration of some vegetables .

Sidky , Hanaa M.A. , Shoman , M.A. ,& El – Atawy Y. S.

2 nd  International Conf. of Food Sci & Tech. Cairo, Sept. (1996)

 

Effect of storage on chemical , physical and organoleptic properties of some candies processed with different sweeteners .

Mousa, Ruya A.S. , Talba K.H. , Abu-Zeid ,Fathia K.S. , Sidky ,Hanaa M.A.

Symposium on Food Additives ,Combassal ,Alexandria,  113 -138 ,May(2000)

 

Evaluation of using soy hull in the production of crackers as special food.

Al-Askalany, Samia , Hanaa M.A. , Mekki, Nefisa& El-Nawawy, M.

J. of Enviromental Sci. Vol. 1 (1) , 153 -179  ,Dec. (2001 )

 

Nutritional  evaluation  of  some supplemented school children pastries .

El-Balomi , Iman A., Abu-Zeid , Fathia K.S., El-Amary,Hoda G.,Sidky, Hanaa M.A.

Egyptian J. of Nutr. ,XVI (1)  , 183- 203 (2001)

 

 

 

Comparative  studies of biological effects of saponins from different sources .

Mohamed, Niven M. , Abu-Zeid, Fathia K.S. Sidky, Hanaa M.A. , Omr,S.A.

3ed  International Conf. for Food Industry and Quality Control ,Alxe.

387 -407  , Jun (2001)

 

The effect of folic acid fortification on plasma folate status and total homocysteine concentration in folate depletion – repletion rats model

Hala,M.Hussein, Sanna,O., Nahela,A.Fatah, Hanaa,M. Sidky.

Kasr El Aini Medical Journal , (11) 5 , 95-106 , Sept ( 2005 ) .

 

 

 

 

 

Journal of Environmental Science – 1.NO 1 2000.

EVALUATION OF USING SOY BEAN HULL IN THE PRODUCTION OF CRACKERS AS A SPECIAL FOOD Al-Askalany, Samia (1),. Sidky, Hanaa (1),. AJl1. Jl1ekki, Nafisa(2),.

El-Nawawy, Mohamed (3)

(1) Food Tech. Res. Inst., AR.C.(2) Faculty of Science - Ain Shams                                       

University (3) Faculty of Agriculture-Ain Shams University

 

ABS'ERAOT

The material of the study was crackers containing soy hull in                          

different ratios. It was chemically analyzed and subjected to an

 organoleptic test. Its biocnemiea1 effect on rats was

recorded and studied.

                    

The results showed that the crackers containing soy hull have

low tat,

                       

low calories and high fiber contents . It could be used in regime foods to

          .             

decrease the body weight and can improve the physical

activities and the

vital characters of the body organs. Some of these effects are lowering cholesterol, total lipids, glucose and triglycerides averages in the body, as well as the treatment of some special diseases such as hypercholesterolemia, hyperlipidemeia and hyperglycemia.

Key words: Soy hull, regime food, Crackers, Cholesterol, Lipid, Triglyceride, glucose, blood serum.

BIOLOGICAL ASSESSMENT OF PROPYLENE Glycol ESTERS PREPARED FROM OIL INDUSTRIAL BY.

PRODUCTS TO USE AS FOOD EMULSIFIER

Samia AI-Askalany', Molwmed EI-Nawmv/, flanaa Sadky', and Sherif Keshk1 I.Food Technology Institute Research -Agricultural Research Cellter 2.Faculty of Agriculture - Ain Shams University

3.Environmental Resaerch Center - Ain Shams University

ABSTRACT

The alcohols is of free fatty acid by-products of cotton seed and sunflower with propylene glycol alcohol to produce emulsifiers which can be used in food products was done. Biological and vital e"alu3tion of the prepared emulsifiers on male albino rats has been done llsinl different concentrations for each of the two products in the feeding of male rats for 30 days. The results showed non significant differences between the two emulsifiers and non significant effect for the different ratios of each emulsifier on liver and kidney function, The histopathological examination on liver. kidney and brain tissues proved these results. From the results we can conclude that the prepared emulsifiers are nutritionally and healthy safe. especially in the concentration up to 2%.

Key words: By-products. emulsifier. ester.

Egyptian J. of Nutrition Vol. Xl, No. 1 (1996)

Studies on supplemented balady bread *Sidky, Hanaa, M.A.; **Abu-Raya, S.; *Basyony, A.E. and *EI-Amry, Hoda, G.E.

*Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt "Food Tech. Dept., Fac. of Agric., Cairo Univ.

Abstract

Balady bread is considered the principal food in Egypt, it represents about two third of the protein available and 70% of calories. This study aimed to improve the protein quality and quantity of balady bread by supplementation with legumes. Sunflower has a good nutritious protein, therefore it was used as supplementary to wheat flower in form of full fat, semi fat, defatted flour in different ratio (15, 10 and 5% of wheat flour). The chemical composition (moisture, protein, fat, ash , crude fiber) and biological assay for weight grain, protein efficiency ratio (PER) and true digestibility (TO) were investigated. The results showed that an increase in all samples in protein, fat and ash percentage compared to the control one which was made of wheat flour only. In biological assay, the rats gained weight in all groups higher than the casein and control groups, also the PER ranged between 2.25-1.74 while the casein (2.5) and the control (1.75). TO was 90.1 % in full fat group while it was 99.0% in casein and 88.1 in control. The addition of 5-15% of sunflower flour could improve the nutritive value of balady bread.

Egyptian Journal of Nutrition, Vol. X, No. 2 (1995)

WEANING FOODS BASED ON GERMINATED CEREALS AND LEGUMES·

Sidky, Hanaa M.A.*; Mossalam, Thoria**; EI-Bedawy, Lailah, ** and Hassanin, Manal**

*Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt ** Faculty of Home Economic, Univ. of Minufia

ABSTRACT

Weaning foods must bridge the gap between breast-feeding and family diet, Infants aged 6-12 months are a major group of weaning food consumers. Nine weaning food mixtures were formulated from germinated cereals and legumes in ratio of 62.3:26.7 with addition of 1 % germinated fenugreek and 1 0% yellow carrot. They were wheat-chickpea, wheat-lentil, wheat-bean rice-chickpea, rice-lentil, rice-bean, barley-chickpea, barley-lentil, barley-beans in the form of instant powder. The germinated time was 48 hrs for legumes and 72 hrs.for cereals. The germinated cereals, legumes and yellow carrot were blanched, dried in air oven at 60-70·C and grounded. The materials were mixed together for each formula. The weaning food mixtures were analyzed for chemical composition, amino acids content, biological assay for PER and organoleptic tests. The obtained results of different weaning food mixtures showed that the germination improved the quality of protein of mixtures, the protein contents ranged between 14.17:18.41%, the fat were 2.19:4.66%, carbohydrates were 64.75:72.22% and fiber contents were 3.19 : 4.50%. The amino acids were improved except the tryptophane which was the limiting amino acid in most mixture. The PER ranged between 1.7 to 2.48 compared to casein (2.5). The mixture which contains rice and chickpea, have best organoleptic evaluation.

   

       KASR EL A 1Nl MEDICAL JOURNAL  -- vol . , 11, NO . 5 ,- 95 – 106 (2005 )

   

THE EFFECT OF FOLIC ACID FORTIFICATION ON PLASMA FOLATE STATUS AND TOTAL HOMOCYSTEINE

CONCENTRATIONS IN FOLATE DEPLETION/ REPLETION RATS MODEL

Hala, M. Hussein; Sanna, O. Abd -Allah*;

Nahela A. F atah ** and Hanaa A. EI-Ghany **

Nutrition Department, National Research Center, Dokki, Cairo; Faculty of Science*, Cairo University and Food Tecnology Institute**

 

ABSTRACT

 

The practice of food fortification with folic acid offers the potential to increase the folate intake for the maintenance of optimal health, as well as the prevention of the diseases. The purpose of this article is to study the effect of fortification of B-vitamins (folic acid and vitamin B-12) on the reduction of hyperhomocysteinemia, an independent risk factor for heart disease in folate depleted rats. This study included forty two albino rats ( western strain) , 36 rats were undergone to protocol of folate depletion for six weeks and six rats were fed folate depleted diet supplemented with 200 JLg folic acid as a basal diet that represent as normal control. After the depletion period, the rats (30) were divided into five subgroups . One of them continued feeding on unfortified French bread that represented as depleted control, while the remaining subgroups were fed fortified French-bread with variable doses of B-vitamins for six weeks. The repletion period was continued for 6 weeks. After that, blood samples were undertaken to investigate the biochemical parameters. Our analysis suggested that plasma homocysteine (Hy) may be the more sensitive indictor of folate status at extremely low levels of folate intake. Daily folic acid fortification appear to be the most effective of reducing T-Hy co~centrations. We concluded that to the policy of food fortification with folic acid as a means of raising the folate status of the population, and in particular to the fortification of specific food which may target areas of the population where increased folate status is most needed.

NATURAL COLORS FOR THE FOOD INDUSTRY, p. 121- 126 ,  1995

A study on the use of natural color in candy

Sidky, Hanaa M.A., Abou Zaid M.A. and Maatuk, Hemmet I.

 

Food Technology Research Institute, Agricultural Research Center.

ABSTRACT:

 The present  work aimed to utilize the natural colors of carrots to improve the color of children'. candy. Natural colors are considered heal thy and economic, besides they contain high amounts of nutrients. Six treatments were investigated. Three of them were prepared using fresh yellow carrot after blanching in water blanching by steam and without blanching. Each one of these three trea tments was dried and grounded to a fine powder, which was added to the candy in 5 %. The other three treatments were prepared using fresh red carrot , which was dried and grounded to a fine powder two of them were prepared by extracting the pigment from red carrot powder (l0g/each) using 0.8 and 1.o citric acid respectively. while the last treatment was prepared by adding 10 grams of powder to 500g candy. The candy samples were analyzed directly after production and the organoleptic evaluation of dif rerent samples indicated that the yellow and red carrot could be good natural colorant for candy"

 

Published Researches :             

Technological aspects for drying some local plum cultivators .

Ibrahim ,M.M., Ibrahim, A.M. and Sidky, Hanaa M.A.

Annual of Agri.Sci, Moshtohor , 28(2) , 1173 – 1188  (1990)

 

Effect of technological process on some properties of whole canned tomatoes .

El-Atowy, Y.S. , Radwan,H.M. & Sidky,HanaaM.A.

Forth Arab Conf. of Food Sci & Tech. , Jan. , 169 – 189  (1991)

 

Technological study on the grape compote preserved in polyethylene .

NezamEl – din ,A.M. ,&Siaky, Hanaa M.A.

Egyptian J. Appl. Sci.  6 (7) , 173 -181  (1991) 

 

Canned tomatoes paste production by un convention method .

 Shoman, M. A. ,Sidky, Hanaa M.A. & Abd El – Latif ,E.M. 

Egyptian J. Appl. Sci. ,6 ( 9 ) ,387 – 391 (1991) .

 

Nutritional  value of wheat and chickpea based weaning foods  .

Sidky ,H. ,Ranhotra, G. , Gelroth. J. , Glaser, B. ,Finney,P.

Presented at AACC 76 th  Annual Meeting , Seattle ,WA, USA  (1991

 

A study on the use of natural color in candy .

Sidky, Hanaa M.A., Abou Zeid M.A. & Maatuk, Hemmet I

Natural Color For The Food Industry Conf. , Suez Cannel Unvi. (1993)

 

Nutritional evaluation on soy bean extrudate as weaning food .

Sidky, Hanaa M.A.

Egyptian J.of Nutr., Vol. X,(2) . 125 -134 ,(1995 )

 

Weaning food based germinated cereals and legumes .

Sidky, Hanaa M.A. ,Mossalam , Thoria , El-Bedawy Laila & Hassanin, Manal

Egyptian J. of Nutr. Vol. X (2) ,104 -124 , (1995)

 

Studies on supplemented balady bread .

Sidky, Hanaa M.A. , Abu – Raya ,S. , Basyony,A & El – Amry, Goda G.E.

Egyptian J. of Nutr. Vol. XI, 1 , (1996)

 

Technological studies on preservation of green leaves .

Maatuk, Hemmet I., Sisky, Hanaa M.A. ,& Shoman , M.A.

Egyptian J. of Nutr. Vol. XI ,1  (1996)

 

Chemical and biological studies on producing high fiber biscuits from irradiated potato peels .

Sidky, Hanaa M.A. , Attia , Afaf A., Nassef , Asgga & Mahmoud , I. M.

Egyptian J. of Nutr. ,Vol. XI, 1 (1996) 

 

Technological , chemical and nutritional studies on dehydration of some vegetables .

Sidky , Hanaa M.A. , Shoman , M.A. ,& El – Atawy Y. S.

2 nd  International Conf. of Food Sci & Tech. Cairo, Sept. (1996)

 

Effect of storage on chemical , physical and organoleptic properties of some candies processed with different sweeteners .

Mousa, Ruya A.S. , Talba K.H. , Abu-Zeid ,Fathia K.S. , Sidky ,Hanaa M.A.

Symposium on Food Additives ,Combassal ,Alexandria,  113 -138 ,May(2000)

 

Evaluation of using soy hull in the production of crackers as special food.

Al-Askalany, Samia , Hanaa M.A. , Mekki, Nefisa& El-Nawawy, M.

J. of Enviromental Sci. Vol. 1 (1) , 153 -179  ,Dec. (2001 )

 

Nutritional  evaluation  of  some supplemented school children pastries .

El-Balomi , Iman A., Abu-Zeid , Fathia K.S., El-Amary,Hoda G.,Sidky, Hanaa M.A.

Egyptian J. of Nutr. ,XVI (1)  , 183- 203 (2001)

 

Comparative  studies of biological effects of saponins from different sources .

Mohamed, Niven M. , Abu-Zeid, Fathia K.S. Sidky, Hanaa M.A. , Omr,S.A.

3ed  International Conf. for Food Industry and Quality Control ,Alxe.

387 -407  , Jun (2001)

 

The effect of folic acid fortification on plasma folate status and total homocysteine concentration in folate depletion – repletion rats model

Hala,M.Hussein, Sanna,O., Nahela,A.Fatah, Hanaa,M. Sidky.

Kasr El Aini Medical Journal , (11) 5 , 95-106 , Sept ( 2005 ) .

      

 

 

 

 
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