Sara Thamer Hadi

University of Anbar

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Hussein J. Alhadithi

University of Anbar

Firas Najm Ismael

University of Anbar

Mohammed Abd Hemed Morgab

University of Anbar

Maher Ahmed Abed

University of Anbar

Mohammed Majid Hamid

University of Anbar

Abdalbasit Adam Mariod

Jeddah University

W.K. Solomon

Ira Mulyawanti

Ministry of Agriculture

Suet Lin Chia

Universiti Putra Malaysia

Nataly de Almeida Costa

Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais

Cooperative Institutions

University of Anbar

Universiti Putra Malaysia

Serdang Hospital

National Cancer Council Malaysia

Universidade Federal de Viçosa

Universidade do Porto

Rede de Química e Tecnologia

University Of Fallujah

University of Baghdad

National Institute of Health Dr. Ricardo Jorge

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Review of: "[Commentary] Can artificial jellyfish be the next pragmatic autonomous self-deployable actuator?"

Sara Thamer Hadi

The idea is good, dear researcher, but there are some points that must be taken into account if you like it 1- You did not explain the benefit of the work well. Rephrase that The pictures are not clear and do not explain what you want to achieve

10.32388/2syhvs

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Study the effect of labneh balls fortified with zinc salts on the proportions of nitrogenous substances, micro-textural structure, and some nutritional indicators

Bioactive Compounds in Health and Disease - Online ISSN 2574-0334 Print ISSN 2769-2426 (2024)

Firas Najm Ismael Suhair Hussein Omar Salah Ahmed Almuharib Kifah S. Doosh Sara Thamer Hadi

Background: Labneh is a dairy product with many of the same benefits as yogurt. The total solids percentage is raised during production by draining the whey out of the yogurt. This is done by hanging the yogurt in cloth bags until the desired texture is achieved. Labneh, after being sweetened, can be used in place of cream cheese, sour cream, or cake cream. Labneh is known to have fewer calories than common condiments such as cream cheese and sour cream. This is due to its reduced fat content Labneh is a popular cuisine all over the world, particularly in the Middle East and the Balkan nations. In conclusion, the effect of fortification was clear in the results of the nutritional experiment conducted on mice, as zinc salts had an effect in maintaining the weight gain of the experimental animals, in addition to a role in strengthening the immune system.Objective: This study aimed to explore the effects of enhancing traditional labneh cheese with mineral salts—specifically sulfate and zinc acetate—at concentrations of 7.5 and 15 mg/kg. The focus was on evaluating the alterations in chemical composition, particularly nitrogenous compounds, and the micro-textural properties. Additionally, the study assessed how these enhancements influenced the sensory qualities of the labneh both immediately after production and following a storage period of twenty days.Materials and Methods: Raw, whole cow's milk (12% T.S., 4% fat) was used to make labneh in the lab. After being heated to 90 °C for five minutes in a water bath, the milk was cooled to 45 °C, and a CH1 starter was added. The mixture was then incubated at 45 °C for three to four hours. The cloth was allowed to cool at room temperature for one hour after it had coagulated completely. After chilling overnight at 15 degrees Celsius, it was salted at 5 degrees Celsius for 22 hours, by placing it in a clean cloth bag and storing it in the fridge.Results:The experiment revealed a non-significant rise in nitrogenous substances for the control group versus the zinc-treated labneh. However, there were no notable differences in nitrogen content between the control and zinc-enhanced groups. The treatment labneh balls were less white than the control treatment balls, suggesting that the fortification process with zinc salts caused this difference. Increased cohesion and hardness of the manufactured Labneh compared to the control treatment had an apparent effect on the micro-textural structure of the treated Labneh, as the interstitial spaces were reduced, and the casein tissue closed. In addition to its role in bolstering the immune system, the results of the nutritional experiment on rats showed that zinc salts influence maintaining the weight increase of the trial animals.Keywords: Labneh balls, zinc salts, texture, flavor, chemical composition, body weight.

10.31989/bchd.v7i1.1267

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Antioxidant and antimicrobial activity of fenugreek (Trigonella foenum-graecum) seed and seedoil

Elsevier eBooks (2022)

Sara Thamer Hadi Abdalbasit Adam Mariod

Trigonella

Linolenic acid

10.1016/b978-0-12-824135-6.00011-8

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Citations (6)

Music at the Royal Academy

The Musical Times and Singing Class Circular (1900)

Sara Thamer Hadi

10.2307/3365570

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Chemical composition and effective compounds of dates and their use in a snack to give energy to athletes

Functional Foods in Health and Disease (2023)

Sara Thamer Hadi Doaa Muthanna Shaban Mohammed Abd Hemed Morgab Safa Mohammed Jasim

Background: Dates are recognized as a rich source of nutrients, so they are considered a complementary food element positioning them as functional food for athletes. Energy balls are nutritious snack foods that people, individuals and athletes enjoy. They are a source of natural sugars, fibers and proteins that are nutritionally balanced. Food supplements consist of protein, fats, vitamins, minerals and carbohydrates. Objective:Enrichment some food products, especially energy-rich balls for athletes that made from dates as a main component for it. Materials and Methods: Date fruits from five cultivars (Dekel Nour, Barhi, zahdi, khlas, sukari) were collected from the orchards of Baghdad Governorate. The fruits were cleaned and dried in an oven at a temperature of 45 ° C until dryn, then the fruits were ground by means of a grinder. The ground forms were kept in sealed glass containers at a laboratory temperature of 20-25 °C until use.Results: Variability in contents was observed across the different cultivars, with the highest percentage of total sugars, amounting to 86.70%, being recorded in Barhi dates. Conversely, the lowest sugar percentage was found in date meat, measuring at 69.20%. The fruits recorded the highest moisture percentage with a value of 30.01%. The mineral composition showed that P was the predominant mineral, followed in descending order by Mg, Ca, and proteins. The protein content ranged from 2.14 to 3.20%, while crude fat ranged from (0.15 - 0.44) %. Moisture content in date varieties with early ripening time was between low and high values of 10% to 30%. The comprehensive nutritional profile encompassed minerals and numerous vitamins, most notably B vitamins. Carbohydrates constitute 70% of the date’s composition, including fructose and glucose. Additionally, dates are rich in calcium, magnesium, selenium, copper, phosphorous, potassium, zinc, sulfur, cobalt, fluorine, and manganese. Lately, interest in dates has increased because of their health importance, catalyzing the development of food products.Keywords: Dates, active substances, chemical compounds, functional foods, oat, nuts

Energy density

10.31989/ffhd.v13i8.1147

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Study of effects Oat and Soybean on the Microbial and Sensory Analysis of Burgers (Beef, Chicken and Sheep)

Bionatura (2022)

Hind Mohammed Saleh Firas R. Jameel Sara Thamer Hadi Mohammed Majed Hamid

The purpose of this study was to assess the microbiological and sensory load induced by fast-food energy reduction as an adjuvant treatment for autism, obesity, and the preparation of low-fat burgers and assess the effect of soybean and oat flour as fat substitutes. There were three treatments of the burgers consisting of (beef, chicken and sheep) for both oat and soybean and the ratio of 5,10 and 15% of each one as fundamental material used for manufacturing the model products. The burger that consists of types of meat with fillers of oats 10% and soy 10% then 5% and 15% respectively improves microbial load and sensory score. The burger that consists of types of meat with fillers of oats and soy in several concentrations Improves microbial load and sensory score.

Sensory Analysis

10.21931/rb/2022.07.01.23

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Extraction and purification of polyphenol oxidase from edible mushroom (Agaricus bisporus) and its use in the manufacture of pastries

Food Research (2023)

Mohammed Abd Hemed Morgab Abdulhakeem D. Hussein Sara Thamer Hadi

This study aimed to extract and purify polyphenol oxidase enzyme (PPO) from mushrooms and use it in pastry industry. The enzyme was extracted from edible mushroom using different buffers and purified by several steps. Some Characterizations of the isolated PPO were studied. The activity of PPO was evaluated using spectrophotometric method and catechol as a substrate. Characterization studies indicated that the enzyme showed the highest specific activity 2087 U/mg protein at pH 6.0 using 0.2M phosphate buffer. The ratio of 1:2 (w:v) from mushroom: buffer was the best for obtaining the highest specific activity (2490 U/mg protein). The optimum time of extraction of PPO was 10 mins to obtain high specific activity (2625 U/mg protein). The precipitation of ammonium sulfate and ion-exchange chromatography techniques were performed to purify PPO. The precipitation with saturated solution of ammonium sulfate (70%) was used, the Specific activity was 4332.7 U/mg protein with purification fold of 1.7 and enzymatic yield of 65.5%. Ion exchange chromatography using DEAE cellulose column estimated that the purification times of the enzymatic extract were 6.01, with an enzymatic yield 22.3%. Storage study of the PPO in edible mushroom at 4oC for 3 months indicated that the PPO loss the stability gradually over time, 33% from its original activity retained after 32 days. It can be concluded that edible mushroom is a good source of PPO and the enzyme still active when the mushroom was stored for one month.

Agaricus bisporus

Ammonium sulfate precipitation

Edible mushroom

Ammonium sulfate

10.26656/fr.2017.7(4).006

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Chemical Composition of Trigonella foenum-graecum Seeds and Inhibitory Activity of Their Seeds Oil Against Some Microbes

International Journal of Life Sciences and Biotechnology (2018)

Mohammed Abed Sara Thamer Hadi Noor j. Fadhil

The study aimed to know the chemical composition of fenugreek seeds and test the inhibitory effectiveness of the extracts of the seed oil on the types of bacteria and yeast. The results of the chemical analysis of the circuit showed that the moisture content of 4.90%, fiber 6.55%, ash 3.35%, protein 27.50%, fat 4.50%, and carbohydrates 42.26%. The physiochemical properties of fenugreek seed oil were similar to edible oil. Plant extracts were obtained by extracting oil with hexane at concentrations 40, 80 and 100%. The inhibitory activity was tested against the experimental cells that included the Gram negative: Escherichia coli O157: H7s, Samonella. typhimurium ,. Gram positive: Staphylococcus aureus Aspergillus niger . Antibody activity was highly effective against living organisms, specially against E.Coli at which the aortic diameter reached the highest concentration (100%) 21 mm.

Trigonella

Aspergillus niger

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Review of: "Influencing variables of health: dimensions and their determinants – A systematic review"

Sara Thamer Hadi

Potential competing interests: No potential competing interests to

10.32388/5lg59c

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The Effect of Vitamin D3 on Some Metabolic Processes in The Human Body