Search Results - "Qasem, Akram A."

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 by Hussain, Shahzad, Mohamed, Abdellatif A, Alamri, Mohamed S, Ibraheem, Mohamed A, Qasem, Akram A Abdo, Alsulami, Tawfiq, Ababtain, Ibrahim A

“…This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS),…”
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Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums by Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Ibraheem, Mohamed Abdrabo, Qasem, Akram A. Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A.

“…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…”
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Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies by Mohamed, Abdellatif A, Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A, Qasem, Akram A Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A

“…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…”
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Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums by AbuDujayn, Abdulmajeed A, Mohamed, Abdellatif A, Alamri, Mohamed Saleh, Hussain, Shahzad, Ibraheem, Mohamed A, Qasem, Akram A Abdo, Shamlan, Ghalia, Alqahtani, Nashi K

“…The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18…”
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Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches by Alqah, Hesham, Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Qasem, Akram A., Ibraheem, Mohamed A., Shehzad, Aamir

“…Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of…”
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Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes by Alamri, Mohamed Saleh, Mohamed, Abdellatif A, Hussain, Shahzad, Ibraheem, Mohamed A, Qasem, Akram A Abdo, Shamlan, Ghalia, Hakeem, Mohammed Jamal, Ababtain, Ibrahim A

“…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…”
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Exploring the Role of Acacia ( Acacia seyal ) and Cactus ( Opuntia ficus-indica ) Gums on the Dough Performance and Quality Attributes of Breads and Cakes by Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A, Ibraheem, Mohamed A, Qasem, Akram A Abdo, Shamlan, Ghalia, Ababtain, Ibrahim A

“…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…”
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A study on the effect of black cumin extract on the swelling power, textural, and pasting properties of different starches by Alamri, Mohammed, Hussain, Shahzad, Mohamed, Abdellatif, Abdo Qasem, Akram A., Ibraheem, Mohamed

“…The effect of black cumin extract (BCE) on the physicochemical properties of rice (RS), chickpeas (CP), and sweet potato (SP) starches was investigated using a…”
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Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt by Saleh, Ali, Mohamed, Abdellatif A, Alamri, Mohammed S, Hussain, Shahzad, Qasem, Akram A, Ibraheem, Mohamed A

“…This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt…”
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Use of Gum Cordia ( Cordia myxa ) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch by Hussain, Shahzad, Mohamed, Abdellatif A, Alamri, Mohamed Saleh, Ibraheem, Mohamed A, Qasem, Akram A Abdo, Shahzad, Syed Ali, Ababtain, Ibrahim A

“…Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the…”
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Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch by Shahzad, Syed Ali, Hussain, Shahzad, Mohamed, Abdellatif A, Alamri, Mohamed S, Ibraheem, Mohamed A, Qasem, Akram A Abdo

“…The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial…”
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Evaluation of Carcass Attributes and Physical, Chemical, and Qualitative Characteristics of Breast Meat of Broiler Chickens Fed on Pulicaria jaubertii Powder by Al-Baadani, Hani H., Alhidary, Ibrahim A., Alharthi, Abdulrahman S., Azzam, Mahmoud M., Suliman, Gamaleldin M., Ahmed, Mohammed A., Qasem, Akram A.

“…Pulicaria jaubertii (PJ) is a medicinal plant used as a synthetic antioxidant and as a traditional medicine due to its bioactive compounds. The objective of…”
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Effect of Shearing and Annealing on the Pasting Properties of Different Starches by Mohamed, Abdellatif A, Alamri, Mohamed Saleh, Al-Quh, Hesham, Hussain, Shahzad, Ibraheem, Mohamed A, Rehman, Abdur, Qasem, Akram A

“…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…”
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Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential by Hussain, S, Mohamed, AA, Alamri, MS, Ibraheem, MA, Abdo Qasem, Akram A, Serag El-Din, Mohamed F, Almaiman, Salah Abdulaziz M

“…Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to…”
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Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch by Abdo Qasem, Akram A., Ahmed, Ali S., Muhammad, Abd al-Latif A., Alamri, Mohammed S., Hussain, Shahzad, Shahzad, Syed Ali, Ibraheem, Mohamed A.

“…Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting,…”
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Dynamic rheological properties of corn starch-date syrup gels by Mohamed, A. A., Hussain, S., Alamri, M. S., Abdo Qasem, Akram A., Ibraheem, M. A., Alhazmi, M. I.

“…The rheological, pasting, and gel textural properties of corn starch blended with date syrup (DS) or sugar (SG) were studied. The average amylose content of…”
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Determination of Moisture Sorption Isotherm of Crosslinked Millet Flour and Oxirane Using GAB and BET by Ibraheem, M. A., Hussain, Syed Danish, Muhammad, Abd al-Latif A., Alamri, M. S., Abdo Qasem, Akram A.

“…Epoxy resin was prepared by crosslinking epoxidized oil and millet flour. The reaction was carried out at three different temperatures (25, 40, and 55°C) and…”
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High Soluble‐Fiber Pudding: Formulation, Processing, Texture and Sensory Properties by Abdo Qasem, Akram. A., Alamri, M.S., Mohamed, A.A., Hussain, S., Mahmood, K., Ibraheem, M.A.

“…Seedless okra pods were extracted in 0.05 M NaOH, freeze‐dried (OE) and added to pudding formula at 0, 2, 4, 6 and 8%. The effect of OE on the quality of…”
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The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds by Mohammed, Belal M, Mohamed Ahmed, Isam A, Alshammari, Ghedeir M, Qasem, Akram A, Yagoub, Abu ElGasim A, Ahmed, Mohammed Asif, Abdo, Abdullah A. A, Yahya, Mohammed Abdo

“…This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh…”
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Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch by Eshag Osman, Mohamed F., Mohamed, Abdellatif A., Alamri, Mohammed S., Ahmed, Isam Ali Mohamed, Hussain, Shahzad, Ibraheem, Mohamed I., Qasem, Akram A.

“…Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and…”
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