Akram Ahmed Qasem

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Verified

Akram verified their affiliation via an institutional email.

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• M.s.c
• Researcher at King Saud University

Infant cereals play a significant role in the complementary baby feeding period. Provided is a preparation method for infant cereal, with a special focus on whole grain infant cereals as well as gluten free cereals. There is mounting evidence of many benefits of whole grain consumption for human health. Similarly, consumers often link the term whol...

This study explores the effect of ultrasonic treatment followed by fermentation on the in vitro protein digestibility, protein solubility, functional properties, antioxidant activity, total carotenoid content, and gamma-aminobutyric acid (GABA) levels in millet grains. Ultrasonic treatment was applied at different temperatures (20, 40, and 60 °C)....

The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g⁻¹ (water) to 4.36 (control) and 20.38 μg g⁻¹ (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified...

The physical, chemical, phenolic constituents, fatty acids and mineral contents of the breads produced from wheat flour and turpentine paste at different concentrations were analysed by chromatographic and spectrophotometric methods. L*, a* and b* results of the breads were equal to 49.28–74.51, 0.90–6.55 and 13.45–20.19, respectively. Total phenol...

In this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes...

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 capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) com...

In this work, ultraviolet-C (UV-C) radiation was applied at dose levels of 0, 0.5, 1, 1.5 and 2.0 kJ.m–2 to evaluate changes on the antioxidant capacity of dried fennel seeds, chilli pepper, and coriander seeds powder during storage. The samples’ total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydra-zyl activity, a...

In this study, we present a novel functionalized single‐walled carbon nanotubes (SWCNTs) electrochemical aptasensor designed for the detection of HER2 breast cancer. The well‐organized SWCNTs were attained through a concentration‐based and single‐step ultrasonication‐directed assembly methodology, resulting in a well‐dispersed state and a thin, eve...

This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6–96.36 mg/100 g DW), catechol (56.34–77.34 mg/100 g DW),...

This study investigated the effects of fermentation and germination on the physico�chemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6–96.36 mg/100 g DW), catechol (56.34–77.34 mg/100 g DW)...

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 (Triticum aestivum L.), corn (Zea mays L.), white beans (Phaseolus vulgaris), and sweet potatoes (Ipomoea batatas L.)....

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 this study was to investigate the effects of PJ on carcass traits and breast meat quality parameters of broiler chickens. Two hundred and forty male broilers (1 day old) were divided into four...

In this work, we report on the synthesis of flower-like tungsten oxide nanoparticles (WO3 NPs) using a simple precipitation method. This paper reports a simple method for synthesizing flower-like WO3 NPs, which can be used for environmentally treating hazardous organic pollutants. The photocatalytic degradation of model artificial Orange II and Con...

In the present study, fish scale waste was used for the organic synthesis of luminescence CQDs by the hydrothermal method. The impact of CQDs on improved photocatalytic degradation of organic dyes and metal ions detection is examined in this study. The synthesized CQDs had a variety of characteristics that were detected, such as crystallinity, morp...

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 well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, an...

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 evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities,...

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 examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter,...

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) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption. Alth...

Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20°C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P...

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 determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product....

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 extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures...

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 rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and rheometer. In the presenc...

The chemical composition and relative concentration of major and minor fractions in wheat flour differs with cultivar and growth conditions that may influence the dough's rheological properties. Thus, the current study was conducted to compare the physicochemical and rheological properties of wheat flour obtained from two Sudanese cultivars namely,...

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 annealed in excess water by holding the slurry at 60 °C for 60 min with or without GSET. The flow curves/rheolo...

Abstract 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 using DHR- Hybrid Rheometer. Because the G’ was, by far, larger than G”, the prepared gel exhibited visco...

Abstract 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 prepared with CG alone or in combination with one of four different starches: sweet potato (Ipomoea batat...

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 cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with...

The aim of this study was to investigate the impact of different concentrations (0.5% and 1.0%) of date palm spikelet extracts (DPSEs) from Reziz (Rz) and Khalas (Kl) cultivars on the physicochemical and microbiological properties of cow’s yogurt during cold storage. At the beginning of storage, DPSEs increased the water holding capacity (WHC), coh...

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, glass, metals, and papers and their composites, have been used for food packaging. However, owing to consumers’...

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 research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabi...

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 in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0...

Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effect...

The macronutrients, phenol, flavonoid contents, antioxidant activity, and lipid oxidation inhibitory were evaluated in peel, pulp, and seed of sakaka and nagdi pumpkin. The study was carried out on the freeze-dried samples. The results revealed that the fat and protein 1-Comparison of antioxidative activity of extracts from three parts of two pumpk...

This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under o...

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 samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear...

The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by r...

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 characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies...

The degradation temperatures (DTs), heat stability (IPDT), degradation kinetics, and water uptake of epoxy resin were investigated using thermogravimetric analysis. Epoxy resins were prepared by crosslinking epoxydized oils with vital wheat gluten (VG) and millet flour. The reactions included three oils (cottonseed, sesame, and sunflower) and three...

The moisture sorption isotherm of wheat gluten/epoxydized sesame or sunflower oil resin was determined at 25, 40, and 55°C. The resin was prepared by cross-linking epoxydized oil and wheat gluten using 1, 2, and 3% zinc chloride as the catalyst. The experiment was carried out over 0.1–0.9 water activity (a w) range using gravimetric sorption analyz...

Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentr...

This study investigated the protein fractions, in vitro protein digestibility (IVPD), in vitro starch digestibility (IVSD), antinutritional factors, hydrolysis index (HI), and estimated glycemic index (eGI) of the raw and cooked flours of a new sorghum inbred line (high β-glucan type I non-tannin sorghum) compared to two popular Sudanese sorghum cu...

Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic bec...

The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus ( G ′) was much greater than the viscous modulus ( G ″),...

Silica nanostructures were fabricated from Pennisetum glaucum (pearl millet) seed husk by acid-pretreatment and calcination. The fabricated silica nanostructure (SN) functional groups, crystalline nature, surface morphology, and particle size were analyzed by Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy,...

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 the starch was 27.8%. Corn starch gel is considered elastic since the elastic modulus (G′) was much greater than the viscous modulus (G″). Different effect between DS and SG on corn starch gel...

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 zinc chloride levels (1, 2, and 3%). Moisture sorption isotherms were determined at 0.1 to 0.9 water activity ( aw ) using a gravimetric sorption analyzer (Q 2000). The sigmoidal shape (type I...

Native starches are sometime difficult of use in products due to their inherited deficiencies like poor stability, less viscosity and higher degree of gelatinization. Starches are modified by different ways to improve their properties. Starch blending from different sources is one of the methods to improve their properties. Wheat starch (WS) and ch...

Lignin is the second most abundantly occurring biopolymer in the biosphere, and is present in plant cell walls, along with cellulose and hemicellulose. The use of lignin, across sectors, has increased in the past few years, due to its availability, cost-effectiveness, biodegradability, and eco-friendliness. In this investigation, we isolated lignin...

Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in...

The compatibility of date pits (DP) with polylactic acid (PLA) or polycaprolactone (PCL) is investigated. Composites were prepared by compounding PLA or PCL with date pits at 10, 20, 30, and 40% wt/wt and extruded. Wheat vital gluten (VG) was also used as a filler and in combination with DP. The specific mechanical energy (SME) was calculated and t...

Amidolysis of oxirane group of epoxidized sesame, sunflower, and cottonseed oils was achieved by reaction with primary amide of millet and gluten proteins. Gluten is a coproduct of wheat starch industry and available commercially. Millet is a major part of the staple food of the semiarid region of the tropics. Gluten is a mixture of glutenins and g...

Seedless okra pods were blended in 0.05 M NaOH solution and the extract (OE) was freeze-dried at neutral pH ~7. Okra extract powder (OE) at 0, 2, 4, 6 and 8% was used to replace wheat flour in preparing sponge cake formulations. The OE was added to deliver the FDA recommended soluble fibre (0.72 g/serving) and to determine the effect of (OE) on spo...

Alkaline-soluble okra gum was extracted from okra pods using 0.05 M NaOH solution (OE). The effect of OE on the density, pasting, rheological and textural properties of cake batter by replacing 2, 4, 6 and 8% of the flour weight. Rapid Viscosity Analyser (RVA) profiles illustrated significant increase in batter viscosity attributable to OE (p < 0.0...

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 pudding was investigated using rapid visco-analyzer (RVA), Brookfield viscometer and texture analyzer, in addition to sensory evaluation. The RVA data showed that samples with higher OE exhibited...

Whey is recognized as a valuable source of high-grade proteins, which has production of million tons (180 -190) annually as a by-product of cheese-making. Whey proteiniswidely used as an ingredient in foods because of itsunique functional properties viz. emulsification, gelation, thickening, foaming and water-binding capacity.This review describes...

Differential scanning calorimetry (DSC) was used to determine the thermal properties of starch in controlled environment. Rapid visco analyser (RVA), Brookfield viscometer, and texture analyser were used to determine the effect of sodium phosphate (0.5, 1.0, and 1.5 M at pH 5, 7, and 9) on the cooking parameters, viscosity properties, and gel textu...

Freeze dried gum cordia (GC) was obtained from Cordia myxa (L.) fruits through hot water extraction method. Functionally GC presented high water and oil holding capacities with considerable foaming stability. The study was conducted to evaluate the effect of freeze dried GC on functional properties of dough and its possible application as an altern...

The effect of urea and sodium chloride (NaCl) on the pasting properties and gelatinisation kinetic of corn starch was determined using rapid visco-analyser. Starch slurry (3 g in 25 g H2O) was heated at 3, 5, 7, 10, 15, and 20 °C/min. Peak viscosity, setback, and pasting temperature were recorded at all heating rates as well as the swelling power....

The effect of black cumin extract (BCE) on the physicochemical properties of rice (RS), chickpeas (CP), and sweet potato (SP) starches was investigated using rapid visco-analyzer (RVA), Brookfield viscometer, texture analyzer, and light microscopy. Starch was gelatinized in BCE as is and at pH 5 or pH 9. Compared to the control, the RVA data reveal...