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Articles by Ahmad A. Omar
Total Records ( 2 ) for Ahmad A. Omar
  Salah A. Khalifa , Ahmad A. Omar and Azza H. Mohamed
  Objective: This study was carried out to investigate the effect of using peanut oil extract from peanut seeds (Arachis hypogea L.) variety NC7on the properties of the white soft cheese. Methodology: Quality properties of peanut oil including oxidative stability, characterize and quantitative of tocopherol isomers, antioxidants and the content of free fatty acids was examined before white soft cheese was made by using of fresh skim milk and butter oil 4% (control, C), peanut oil 4% (T1) and addition of two commercial stabilizers to peanut oil cheese, S1 (mono and diglyceride of fatty acids E471 and whey protein powder, 1:1) and S2 (mono and diglyceride of fatty acids E471, guar gum E412, sodium carboxymethyl cellulose E466 and xanthan gum E415, 1:1:1:1). The S1 and S2 stabilizers were added at a ratio of 1% to white soft cheese made by peanut oil as T2 and T3, respectively. Produced cheeses were stored at 5±2°C for three months and examined for chemical analysis, ripening indices, oxidative stability and organoleptic properties. Results: The results showed that using of S1 and S2 as cheese stabilizers decreased the loss of oil in cheese whey comparing with the control treatment as well as the treatment without stabilizer (T1). The fatty acids content of cheeses were varied and the most abundant fatty acids were palmitic acid, stearic acid and myristic acid, which was 35.41, 16.02 and 8.24 %, respectively in control cheese samples (C). These values were higher than the values in treatments T1, T2 and T3, which ranged 10.35-10.56, 4.45-4.98 and 1.16-1.82%, respectively. Conclusion: There were high concentrations of unsaturated fatty acids compared with saturated fatty acids. Oleic acid had a high percentage in cheese containing peanut oil (T1, T2 and T3), which made it more stable for oxidation and recorded high scores for sensory evaluation compared to the control. The use of peanut oil with S1, which containing whey protein powder improved oxidative stability and organoleptic properties of the produced cheese.
  Ahmad A. Omar , Ehab M. Zayed , Maha F. El-Enany and Gamal A. Abd El-Daem
  Background and Objective: Dodder infestation causes a significant loss for yield and seed quality of the Egyptian clover. Therefore, the aim of this study was to measure differences between healthy Fahl plants, Fahl infested dodder and dodder at molecular level and to induce some desired mutations of Fahl ecotype for more tolerance/resistance to dodder infestation using gamma irradiation. Material and Methods: In the first experiment, 100 seeds of Fahl ecotype were planted with different dodder rates. The growth parameters were recorded at the harvest time. The random amplified polymorphic DNA (RAPD) analysis using ten primers was performed to investigate the relationship between Fahl healthy plants (control), infested Fahl with dodder and dodder at the molecular level. In the second experiment, series of Fahl ecotype (100 seeds each) were irradiated with gamma-ray doses of radioactive cobalt 60 (60Co) and infested with different levels of dodder DSPP. The isozymes analysis was used to measure variation in Fahl treated with gamma-ray. Results: There were a negative correlation between level of dodder infestation and the growth parameters. The RAPD analysis showed unique markers in Fahl infested by dodder with primer OP-R03, OP-Z10, OP-B20, OP-B06, OP-A08 and OP-A012. The isozymes fractionation showed variation among irradiation doses especially for glutamic oxidase transferase, peroxidase and malate dehydrogenase. Conclusion: These results showed that growth parameters of Fahl ecotype has been decreased with increasing the level of dodder infestation. RAPD analysis showed some interaction between Fahl and dodder infestation. There were no significant differences among gamma ray doses used in this study. Therefore, Further investigation is needed, including different doses of gamma radiation to induce mutation in the Egyptian clover Fahl ecotype that provides more tolerance/resistance to the dodder infestation.
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