Amal Hassan Alshawi

Princess Nourah bint Abdulrahman University

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Amnah Mohammed Alsuhaibani

Princess Nourah bint Abdulrahman University

Amal N. Al-Kuraieef

Princess Nourah bint Abdulrahman University

Moneera O. Aljobair

Princess Nourah bint Abdulrahman University

Amal Nassir ALKURAIEEF

Princess Nourah bint Abdulrahman University

Amani H. Aljahani

Princess Nourah bint Abdulrahman University

Muhammad Inam Afzal

COMSATS University Islamabad

Muhammad Imran

University of Lahore

Muzzamal Hussain

Government College University, Faisalabad

Najla A. Albaridi

Princess Nourah bint Abdulrahman University

Nighat Raza

Muhammad Nawaz Shareef University of Agriculture

Cooperative Institutions

Princess Nourah bint Abdulrahman University

Government College University, Faisalabad

University of Agriculture Faisalabad

Muhammad Nawaz Shareef University of Agriculture

Assiut University

Benha University

The University of Agriculture, Peshawar

University of Agriculture

King Saud Medical City

COMSATS University Islamabad

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Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats

Journal of Food Quality (2019)

Amal N. Al-Kuraieef Amal Hassan Alshawi Amnah Mohammed Alsuhaibani

The study evaluated the properties of beef burgers prepared with different concentrations of husk tomato (HT) powder at levels of 2.5%, 5%, and 10% as a natural source of bioactive compounds and also assessed the effectiveness of the powder in the treatment of anaemia. Rats were classified into the negative control group and anaemic rats that were positive control (untreated) and three treated groups which were fed basal diet had 10% of control beef patties, 2.5% husk tomato beef patties, and 5% HTB groups (CBP, 2.5 HTB, and 5% HTB groups). The obtained results revealed that HT powder is rich in carbohydrates, protein, and fat. The addition of 5% husk tomatoes to burgers decreased the contents of fat and ash and increased fiber and carbohydrates. The addition of 2.5 or 5% husk tomatoes to beef patties gave high scores sensory evaluation. The addition of HT to beef patties reduced lipid oxidation compared to CBP at zero time and after a week of storage. It is concluded that the addition of husk tomatoes increases the quality of the beef burger and has high efficiency in retarding lipid oxidation in the burger. 5% HTB is a functional meat product and could improve the nutritional values and treat iron deficiency anaemia in rats.

Husk

Tannic acid

Lipid Oxidation

10.1155/2019/3930908

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Citations (1)

Enhanced Xylanase Production from Bacillus safensis MABS6 using Sorghum Straw Substrate: Optimization, Characterization, and Biotechnological Applications

Catrina The International Journal of Environmental Sciences (2023)

Amal Hassan Alshawi

10.21608/cat.2023.239574.1209

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Citations (1)

A novel immunoradiometric assay for human liver ferritin.

Journal of Clinical Pathology (1983)

Amal Hassan Alshawi Anne Dawnay J. Landon

Rivanol, the cationic salt of an acridine base, has been used as a novel separation procedure in an immunoradiometric assay for human liver ferritin. The separation step is based on the differences in charge and molecular weight between the labelled antibody-ferritin complex and free labelled immunoglobulins. The resultant assay is simple, reproducible and sufficiently sensitive to determine serum concentrations of ferritin.

Immunoradiometric assay

Human liver

10.1136/jcp.36.4.440

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Citations (2)

The physicochemical composition and sensory attributes of sponge cake fortification with date powder

Food Science and Technology (2022)

Nora M. AlKehayez Amal Hassan Alshawi Moneera O. Aljobair

The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is rich source of carbohydrate (78.20 ± 0.53%), moisture (7.80 ± 0.20%), fiber (7.73 ± 0.20%) followed by protein (2.73 ± 0.12%), ash (2.54 ± 0.00%), fat (0.50 ± 0.01%), potassium (24.96 ± 1.58 μg/g), phosphorus (3.12 ± 0.15 μg/g), calcium (2.61 ± 0.00 μg/g), iron (0.9 ± 0.00 μg/g), and vitamin A (1.27 ± 0.05 μg/g). Incorporation of different concentrations of DP concurrently (P ≤ 0.05) increased the weight, protein, fat, ash, fiber, moisture, minerals, and vitamin A and reduced the sponge cake's volume, specific weight, and carbohydrates contents. There are no significant differences between control and DP-containing cake in some sensory attributes. Overall, incorporating DP in sponge cake improved the nutritional and health quality attributes of the products without a major effect on its sensory attributes.

10.1590/fst.92522

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Citations (3)

A two-site immunoradiometric assay with magnetizable particles: human liver ferritin as a model.

Clinical Chemistry (1984)

Amal Hassan Alshawi Anne Dawnay J. Landon

Using human liver ferritin as a model, we have developed a two-site immunoradiometric assay. Sample (or standard) is incubated with excess rabbit antiserum and 125I-labeled specific sheep antibodies directed against different antigenic determinants until equilibrium is reached. Then excess sheep anti-rabbit immunoglobulin G serum, covalently linked to magnetizable particles, is added. The radioactivity bound to these particles is directly proportional to the amount of ferritin present. The assay is reproducible and precise throughout the clinically important range for ferritin in serum. Late addition of second antibodies coupled to magnetizable particles is a novel, simple, rapid, and universally-applicable separation technique for two-site immunoradiometric assays. By this approach, the first immunological reaction can occur in liquid phase, which shortens the reaction time, maximizes sensitivity, and avoids the need for continuous mixing, as compared with methods in which one of the first antibodies is immobilized on a solid phase.

Immunoradiometric assay

10.1093/clinchem/30.1.38

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Citations (5)

Assessment of Sugar and Mineral Components in Taif Pomegranate Granules Using Spectral and Microanalytical Analyses

Journal of Food and Dairy Sciences (2023)

Amal Hassan Alshawi

For the first time this article was focused on the use of spectral and microanalytical tests to investigate the sugar and mineral contents in Taif Pomegranate Granule Ingredients (TPGIs).Deionized water was used to extract "trace elements" and "sugars" via an ultrasonic bath as well as the chemical composition of the Taif pomegranate fruit granules was studied and discussed in terms of dry weight.The functional groups of sugars, carbohydrates and kind of mineral salts were identified using the analytical techniques such as scanning electron microscopy (SEM), infrared spectroscopy (FTIR), "High-Performance liquid chromatography" (HPLC) system equipped with a "Sugar Pak-1" column, atomic absorption equipment and flame photometry.The optimal conditions were studied for several factors (column temperature, mobile phase types, mobile phase flow rate and injection loop size).The results of the analyzes conducted demonstrated that the components of Taif pomegranate granules (TPGIs) contained sugars (such as fructose, glucose, and sucrose), some essential elements (selenium, sodium, potassium, calcium, magnesium, and iron) and chlorine ions.The components of TPGI are an important source of many nutrients that are rich in monosaccharides, antioxidants and flavonoids and can contribute to a healthy diet.

10.21608/jfds.2023.248922.1139

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Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan

International Journal of Food Properties (2023)

Ambreen Naz Kashif Razzaq Nighat Raza Muzzamal Hussain Ahmed Mujtaba

Formulae display:?Mathematical formulae have been encoded as MathML and are displayed in this HTML version using MathJax in order to improve their display. Uncheck the box to turn MathJax off. This feature requires Javascript. Click on a formula to zoom.

10.1080/10942912.2023.2207778

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Citations (3)

Replacing milk fat with pumpkin seed oil in yogurt

Italian Journal of Food Science (2025)

Amal Hassan Alshawi

This study explored the potential of pumpkin seed oil (PSO) in enhancing the health benefits of yogurt by partially replacing milk fat. Yogurt was produced with varying amounts of PSO—0.0, 1, 2, 3, and 4%—to replace milk fat. Yogurt with 2% PSO showed higher levels of unsaturated fatty acids, conjugated linoleic acid, total phenols, and antioxidants, while also showing reduced amounts of free fatty acids and peroxide values. Although the texture remained unchanged, we observed significant differences in color, flavor, and overall acceptability between treated yogurt and control group. As the PSO content increased, color, flavor, and the overall acceptability of yogurt decreased.

Pumpkin seed

10.15586/ijfs.v37i1.2864

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Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics

Czech Journal of Food Sciences (2024)

Amal Hassan Alshawi

Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5–20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length (5.44–5.90 min), pasting temperature (70.20–80.92 °C), peak viscosity (124.72–172.80 RVU; RVU – relative value unit), trough viscosity (60.76–82.04 RVU), breakdown viscosity (69.56–93.74 RVU), final viscosity (162.70–222.30 RVU), and setback viscosity were measured. The addition of GPP to the composite flour and snacks decreased the lightness (L*) and increased the redness (a*) and yellowness (b*). The items' higher dietary fibre (DF) allowed them to claim 'high fibre content' when the maximum GPP was added. The GPP also increased the snacks' total solids, protein, ash, fibre, total phenolics content (TPC), and antioxidant capacity. The sensory acceptability of the snacks made with 5–10% GPP instead of WF was higher.

Pomace

Snack food

Whole wheat

10.17221/103/2024-cjfs

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Proximate chemical composition and lipid profile of Indian mackerel fish

Figshare (2021)

Amal Nassir ALKURAIEEF Amnah Mohammed Alsuhaibani Amal Hassan Alshawi Amani H. Aljahani Moneera O. Aljobair

Abstract Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.

Proximate

10.6084/m9.figshare.14318706

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