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Articles by Ayman Suliman Mazahreh
Total Records ( 8 ) for Ayman Suliman Mazahreh
  Khaled Abu-Alruz , Ayman Suliman Mazahreh , Ali F. Al-Shawabkeh , Amer Al Omari and Jihad M. Quasem
  Problem statement: This study was based on the hypothesis that by adding low concentrations of emulsifier salts, may specifically act on the cross linking bonds of the protein matrix, to the original brine (storage medium) it would be possible to induce meltability and stretchability in white brined cheese. Approach: A new apparatus for measuring the actual stretchability was designed and constructed; measurements on different cheese samples proved its validity and reliability to measure stretchability. The apparatus was used to evaluate the effect of five types of emulsifier salts under different processing conditions. Results: It was found that by adding 0.2% (w/w) Puromelt C1 or Monosodium phosphate to the brine of white brined cheese, higher levels of stretchability and meltability were induced after 2-4 weeks of storage. Conclusion: Addition of emulsifying salts was proved to be effective method in inducing meltability and stretchability of white brined cheese. Type of salt, its concentration, type of cheese and soaking time are factors that should be controlled to attain the optimum results.
  Ayman Suliman Mazahreh , Heba Hammad , Mohamad Said Al-Damanhouri and Hind Kaled Jamil Alsarayreh
  This research is conducted to answer the question of: to what degree the Jordanian working women use the environmental practices in accordance with the variables of the research such as: age, educational qualification, maritual status, work field and the place of living. Five hypothesis are tested. The sample of the study consisted of one hundred and eighty one of wording women. The research instrument consisted of seventy four items to measure the women's environmental practices. The instrument was designed using likart five scale. Validity value of the instrument on chronbach alpha was 0.74 and was considered a good value for the purpose of the study. To test the hypothesis of the study, t-test was used for the variables of the place of living, the maritual status and the work field. It was found that there was no statistical significance differences of women practices due to the place of living on all fields of the study except for water and noise. In addition, the total environmental practices were found too not of statistical significance. There were clear differences in women's practices due to the maritual status and the fields of water, chemical cleanliness and environmental practices. There were not clear differences regarding the other fields of the study. There were not clear differences of the practices of the working women in all the fields of the study and the general environmental practices due to the field of work. Only, the differences were statistically significant in the field of the chemical cleanliness (0.008) in favor of the women working in the public sector more than those working in the private sector. The one way analysis ANOVA was used for the research hypothesis related to the variables of age and the educational qualification. It showed statistical significance at (∞ = 0.05) in all the fields of the study and the environmental practices in general due to age. It was found that those between the age of 20-29 performed generally better. Regarding the educational qualifications, there were no statistical significant differences regarding the different fields (home garbage, water, energy, nutrition, air, noise). However, there was statistical significant difference in the fields of chemical cleanliness and environmental practices 0.000-0.019, respectively in favor of the holders of the master degree.
  Ayman Suliman Mazahreh
  The production of cracker was considered as an important food industry because cracker have a high nutrition value especially when supplemented with various substances that are rich in fats, vitamin E and proteins. Cracker are made from flour with the addition of other ingredients such as salt, fat, sugar and flavoring agents. This study was carried out on cracker products from three different factories. Vitamin E does not only protect the oil against oxidation and increases shelf-life but it also allows food manufacturers to include more nutritive beneficial fatty acids in their products. The vitamin E, refractive index, melting point, rancimat value, Free Fatty Acid (FFA), Peroxide value (PO), iodine number and P-anasidine of the cracker sample were evaluated by analysis at the beginning as well as the end of storage period. At the beginning and at the end the results were respectively as the following: the content of vitamin E which was (1.37, 1.14 ) in mg/100 g dry matter in the products from three different firms. Moisture percentages were ( 3.73, 6.37), FFA (0.57, 0.59), PO (0.20, 8.11), iodine number (58.95, 66.24), refractive index (1.46, 1.47), P-anasidine (9.07, 11.37), fat (%) was (2.78 ). Totox (9.78, 27.60) were evaluated by calculation. It may be concluded that 23% of vitamin E were lost during the storage period.
  Ayman Suliman Mazahreh , Heba Hammad and Hanna Abu-Jaber
  Problem statement: This study aimed to answer the question: What are the attitudes of the members of the study towards the technical education programs in the university colleges in accordance with sex, type of work, years of experience and scientific qualification in Jordan? Approach: The study sample consisted of 179 individuals (100 males and 79 females). A performance average of the sample members of the study was employed depending on the quality measure of the technical education in Jordan, and consisted of 62 paragraphs in 2009. The performance averages of the study members were extracted in the scale paragraphs depending on gender, type of college, type of work, scientific qualification and years of experience. A t-test was also carried out to measure sex variables, type of college and type of work. A variance analysis of average performance was made on the scientific qualification variables and years of experience. Results: The result of the differences in average performance regarding type of college was an indicator on all aspects and on the scale as a whole for the benefit of the private colleges, where the average performance of individuals on the scale as a whole was 2,947-3,396 for government colleges, which is a neutral indication among individuals and 3,4519-3,7203 for private colleges. These results demonstrate a positive sign for all areas and on the scale as a whole. The study found out that the difference in average performance by gender is not an indicative on the scale as a whole, as the average performance for males was 3,3132 while it was 3,2863 for females. The study also showed that the attitudes of the study members whose years of experience were 1-4 have positive attitudes on the scale as a whole, while those whose years of experience were 5-9 and 10-14 or more than 15, their attitudes on the scale as a whole were neutral. Conclusion/Recommendations: Regarding the attitudes of the study members by the scientific qualification, the study found out that holder of diploma, BA and MA degrees showed neutral attitudes on the scale, while Ph.D. holders demonstrated positive attitudes on the scale as a whole. In general, the difference in performance in the study was positive in planning while it was neutral in the rest of the aspects on the scale as a whole.
  Amer Al Omari , Jihad M. Quasem and Ayman Suliman Mazahreh
  Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion. The standard plate, yeast and mould counts in goat Jameed were higher than their levels in sheep Jameed. Also the count of the freeze-dried samples are general higher than solar dried ones.
  Jihad M. Quasem , Ayman Suliman Mazahreh and Ali Faleh Al-Shawabkeh
  In developing country including Jordan, the per capita consumption average is 31.1 kg/person per year. In Jordan there is an increased 10% per capita consumption of meat and meat products between 2006 and 2008. This increase in meat consumption is mainly due to the highly nutritive value that added by meat and meat products to the Jordanian consumer. This study described the quality of some sausages as Mortedella plan, Mortedella with olive, Mortedella with pepper, Mortedella with pistachio, silsisio, Frankfurters, Smoked salami and their proximate composition and nutritional values for Jordanian consumer. The proximate analysis as percentage of carbohydrate, fat, protein, ash, moisture and pH, of mentioned local sausages were: 4.3, 16.7, 12.7571, 2.2714, 63.9429 and 6.3429, respectively.
  Ayman Suliman Mazahreh and Omer Turki Mamdoh Ershidat
  The nutritional value of yogurt and Lactic Acid-producing Bacteria (LAB) on the gastrointestinal health and function, have been investigated in this study. Both Lactobacillus bulgaricus and Streptococcus thermophilus (LAB) species, contribute to the formation of yogurt as a result of anaerobic fermentation of lactic acid in the milk. The present study focuses on the effect of yogurt consumption as a basic Mediterranean dietary tradition, improving the health and longevity. Among adults, life expectancy was the highest in the world and the rate of coronary heart disease, cancer and other diet related chronic disease, were among the lowest, in which yogurt is considered the main source of diary products in the Mediterranean diet, incorporated with other healthy foods (fruit, vegetable, brown bread, cereals and olive oil). Numerous studies suggested beneficial therapeutic effect of (LAB) bacteria in the yogurt on the gut health. (LAB) bacteria can protect against enteric infection and inhibit chemically Carcinogens induce tumorization in the gastrointestinal tract. Combination of Probiotics active culture and prebiotics non digestible food ingredient, beneficially affect the host by improving the survival of live microbial dietary supplement through its transit in the gut and by stimulating the activity of colon bacteria, specially Bifidobacteria and Lactobacilli genera. The benefits of yogurt consumption on the gastrointestinal function mediated through the gut micro flora, bowel transit and the enhancement of gastrointestinal immune responses. Certain disease with gastrointestinal tract such as, lactose intolerance, diarrhea, colon Cancer, inflammatory bowel disease and other bacterial infection were inhibited through high consumption of yogurt as based diary food product.
  R. Abdul-Wahab Hamad , M. Monzer Krishan , M. Jihad Quasem and Ayman Suliman Mazahreh
  The effect of chromium glycinate 200 μg was investigated for its effect on blood control and serum lipids in four groups were divided into normal subjects (n = 30), hyperglycemic (n = 28), no-insulin dependent diabetics (n = 20) and insulin-dependent diabetics (n = 20). The level of glucose and lipids profile in serum were analyzed before chromium glycinate supplements and periodically each two weeks throughout this study after chromium glycinate 200 μg supplements was taken for a period of four months. A significant improvements in the various parameters occurred in all groups of the study. The hyperglycemic group showed higher benefits in blood glucose control, lowered serum lipids and a decreased risk of coronary heart disease than other groups of no-insulin dependent diabetics and insulin-dependent diabetics.
 
 
 
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