Sally S Sakr

• Professor
• Professor (Full) at Cairo University

Objectives The rising demand for convenient and nutritious food options, especially among young adults with fast-paced lifestyles, highlights the need for quick energy and protein sources during physical activities and breakfast. Consequently, aimed to formulate and evaluate the nutritional, functional, and glycemic properties of high-protein energ...

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants’ needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers’ attention. Moreover, developing postbiotic systems to create f...

Fermented dairy products not only have a long shelf-life but also have beneficial nutritional values. The products are deficient in dietary fiber and certain bioactive compounds. Adding grains to dairy products is a widespread practice to improve the nutritional and economic aspects. In this work, we studied the effect of fermented millet–milk beve...

Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current...

This study investigates the isolation and characterization of the main lactic acid bacteria responsible for fermentation of Oggtt, a dried fermented buttermilk. Five isolates with Gram‐positive staining and negative catalase and oxidase activity were identified using phenotypic and genotypic methods, and their antagonistic, exopolysaccharides and o...

Millet (Pennisetum glaucum) is an important grain that has many health benefits, rich in minerals and phytochemicals, of which there are 70 varieties around the world, unlike other grains, Millet can grow in arid environments especially due to climate change, making It has the potential to become a global food crop. Millet has always been known as...

Infant formulae are an alternative to breastfeeding for many parents, despite breastfeeding providing all of the benefits for an infant. In cases where breastfeeding is not possible, infant and follow-on formulas should be recommended. It is well known that the compositions of cow milk proteins are very different from human milk and infants do not...

Antioxidative, antidiabetic, and hypolipidemic properties of probiotic-enriched fermented camel milk (FCM) combined with Salvia officinalis L. leaves hydroalcoholic extract (SOHE) in streptozotocin-induced diabetes in rats were investigated. Phytochemicals analysis and antioxidant capacity indicated that S. officinalis contained high phenolics with...

The effects of different types of dietary fats on some biochemical and histological parameters were investigated and gene expression of lipogenesis-related genes in rats was evaluated. Five groups of Wister rats were randomly selected. Rats in group 1 (control) were given only rodent chow. Rats in groups 2, 3, 4 and 5 were fed with rodent chow supp...

This study investigated the impact of supplementing goats' milk with quinoa extracts, in the range of 5, 10 and 15 g/100 g on the milk fermentation. The properties of yoghurt produced from this milk, which include viscosity, microstructure and sensory acceptability, were assessed. The supplementation of goats' milk with quinoa extracts, particularl...

Buffalo Milk fat has excellent properties; its variable physicochemical properties and its lack of functionality restrict its uses in food industry. The Multi-step dry fractionation was applied on buffalo butter oil (BO) for enhancement of the nutritional value and functionality at three different temperatures i.e. 35, 25 and 15 °C, three solids (S...

This study aimed to develop a novel functional yogurt through improves the production of bioactive components that have biological functions. Yogurts were manufactured from skim milk fortified with whey protein concentrate (WPC) and were fermented with high viscosity yogurt starter as a single or mixed with highly proteolytic co-culture. In one tre...

In this study, skim milk was fermented using 14 Lactobacillus strains for 16 h at 42 °C or for 48 h at 25 °C. On conclusion of fermentation, the proteolytic, angiotensin converting enzyme-inhibitory (ACE-I), and antioxidant activities as well as the inhibition of thrombin and cholesterol micellar solubility were determined. The results revealed tha...

In this study, milk was hydrolyzed using protease (Asperigillus oryzae), trypsin, pepsin or papain at concentrations of 0.001, 0.005 or 0.01 g/100 g milk for 30 or 60 min to produce angiotensin-converting enzyme inhibitory and antioxidant peptides. Results showed that the proteolysis, antioxidant and ACE-I activity gradually increased with the incr...

Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (S...

In this study, skim milk fermented with 14 commercial dairy starters were evaluated for their proteolysis ability, angiotensin I-converting enzyme (ACE)-I, and antioxidant properties. The antioxidant activity was determined using DPPH radical scavenging, chelating of Fe²⁺ ions, and reducing power assays. The results showed that the coagulation time...

This study was designed to evaluate the pesticide residues in Egypt. Buffalo milk was collected from Sharkia, Dakhlia and Giza provinces. The effect of pasteurization, sterilization, fermentation and coagulation on some organophosphorus (dimethoate and malathion) pesticides spiked in buffalo milk was studied. The obtained results showed that the sa...

Camel milk does not form a desirable curd by lactic acid fermentation process. The consistency of final product was watery, and the texture is poor and fragile. In spite of several attempts were conducted to enhance the quality of yogurt from camel milk, no published studies are found to improve the quality of camel milk network during acid ferment...

Uses of agricultural wastes such as juice-making wastes as alternative low-cost sources of phenolic compounds are on increase. In this case, Pomegranate is a good example. About 50% of its weight is peel, which is usually discarded as waste. However, it has a significant portion of polyphenols. For these reasons we used experimental animals to stud...

Incorporation of some amino acids in milk protein as a result of cross-linking by Microbial Transglutaminase (MTGase) was investigated. Effect of MTGase on electrophoretic patterns, microstructure, micellar hydration and sedimentable solids of milk proteins as well as the viscosity of whole and skim cows and buffaloes milk was also studied. Incubat...