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Articles by Khaled Abu-Alruz
Total Records ( 5 ) for Khaled Abu-Alruz
  Jihad M. Quasem , Ayman Suliman Mazahreh , Khaled Abu-Alruz , Ibrahim A. Afaneh , Ala`a H. Al-Muhtaseb and T.R.A. Magee
  Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated.
Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures.
No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample.
Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.
  Khaled Abu-Alruz , Ayman Suliman Mazahreh , Jihad M. Quasem , Ramadan K. Hejazin and Jafar M. El-Qudah
  Problem statement: Boiled white brined cheese (Nabulsi cheese) is the mostly consumed cheese in Jordan; this cheese should show meltability and high stretchability in order to fit in the production of high quality Kunafa and other popular local sweets and pastries. However, these characteristics are rarely available when usual processing and preservation method were used. Approach: This study was based on the hypothesis that it would be possible to imply meltability and stretchability to the cheese by proteolytic enzymes to the original brine that may specifically act on cross linking bonds of casein. In this study, six commercial proteases were used. It was found that Nabulsi cheese treated with papain developed an outstanding fibrous structure, this gave superiority in the application in kunafa, pizza and pastries. Results: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage; this indicated the restricted enzyme action, probably due to high salt concentrations (18%) in storage brine. Conclusion: The meltability and stretchability of Nabulsi cheese treated with papain were still excellent after 4 weeks of storage.
  Jihad M. Quasem , Ayman Suliman Mazahreh and Khaled Abu-Alruz
  Problem statement: Decorticated sesame seed can supply us with nutritious, functional and healthy meals with relatively low cost. These properties make sesame a valuable source of protein and other nutrients to be utilized in imitated dairy products, which could be used for infant and adults with lactose intolerance as well as for vegetarian or others who like to eat dairy products free from cholesterol. Additionally, the production of sesame-based dairy products can overcome the problems that limit consumption of soy-based dairy products such as antinutritional factors, flavor and flatulence. The major challenges in developing dairy analogs from plant sources are: unacceptable flavor, low solids yield and low dispersion stability. Approach: The following factors were investigated to increase/optimize the sesame milk yield, dispersion stability and sensory acceptance: pretreatment of sesame seed with simple physical treatments (soaking in water, boiling, pressure cooking, steaming and combination treatments) and heat treatment of sesame milk (pasteurization or sterilization). Results: Heat treatments during all steps of processing proved to be the most important factor in determining the yield and quality of sesame milk. The best treatment was pasteurized sesame milk (75°C for 5 min) with 12% initial sesame seed concentration (previously dried at 170°C for 5 sec) and formulated with the addition of 2% sucrose. Conclusion: The developed procedure for sesame milk production resulted in high yield, excellent dispersion stability and good sensory acceptability.
  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.
  Omar Al-Widyan , Moayad H. Khataibeh and Khaled Abu-Alruz
  Effects of xylanases on bread quality were examined. Enzymes used were endo-xylanase (EC from different sources of microorganisms. Baked loaves were assessed for Loaves volume, colour and staling rate. Xylanases produced from rumen microorganisms M6 had clearly positive effects on loaf volume of bread as well as anti-firming potential. M3 (produced from Trichoderma longibrachiatum) improved crumb softness. The use of xylanase for breadmaking lowered firmness of bread crumb effectively compared with control loaf. It can be summarized that xylanases had significant positive effects on bread characteristics. In particular, they had advantage in retarding the staling rate of bread. It is recommended that the optimum dosage of enzymes, method of application in industrial scale especially with xylanase should be studied further in order to gain the great advantages of enzyme addition in breadmaking.
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