Arab Journal of Food & Nutrition

Published by Arab Center for Nutrition

Volume 11, No. 25, 2011

Abstracts from Master and Doctorate Theses from Jordan Univesities Related to Food and Nutrition

Compiled by

Dr.Hamed Takruri Dr.Salma Tukan

Volume 11, No. 25, 2011 1 Arab Journal of Food & Nutrition

Published temporarily two times a year (with an annual supplement) by Arab Center for Nutrition Focuses on Food, Nutrition, and Food Security in the Arab Countries. Volume 11, No.25,2011

Chief Editor

Dr.Abdulrahman O.Musaiger Arab Center for Nutrition, Kingdom of Bahrain

Editorial Board

Dr.Hamed Takruri Jordan University-Jordan Dr Abdulmunem Sadiq Qatar University-Qatar Dr Hamaza Abu-tarboush King Saud University- Saudi Arabia Dr Najat Mokhtar Bin Tofil University - Morocco

Secretary

Fatima Ali Esmail (Secretary) Dr.Hamed Takruri (Language assistance)

Correspondence

Chief Editor, Arab Journal of Food and Nutrition Arab Center for Nutrition P.O.Box:26924, Manama- Kingdom of Bahrain Tel: 00973 17343460 Fax: 00973 17346339 Email:[email protected] SSRM 255 ISSN 1608-8352 Arab Journal of Food & Nutrition

Abstracts from Master and Doctorate Theses from Jordan Univesities Related to Food and Nutrition

Compiled by

Dr.Hamed Takruri Dr.Salma Tukan

Volume 11, No. 25, 2011 2 Arab Journal of Food & Nutrition

List A: English Abstracts of Master Student Theses in Jordan in Food Science and Technology until December,2010.

1. Effect of Yeasts on the Quality and Shelf Life of Labaneh (1990) Maha M. Abu – Jaber\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani

Labaneh samples from 19 producers were examined for the presence of yeasts, and for their effect on its shelf life and sensoric properties. Directly after packaging, the mean yeast counts were 2.6 x 106 /g, 4.4 x 106 /g and 2.6 x 105/g for psychrotrophic , mesophilic and facultative thermophilic yeasts, respectively. The percentages of samples showing yeast counts above 106/g were 45, 50 and 5 for psychrotrophic, mesophilic and facultative thermophilic yeasts, respectively. Signs of spoilage were observed in 25 % of the labaneh samples at the same day of packaging. This indicates high initial contamination with yeasts that could be attributed to poor hygienic practices through any of the steps of labaneh production. At expiry date (14 d at 7 °C) the mean yeast counts increased to 1.1 x 107/g, 1.4 x 107/g and 2.3 x 106/g for psychrotrophic mesophilic and facultative thermophilic, respectively. The percentages of samples that showed yeast counts above 106/g increased to 70, 75 and 35 for psychrotrophic, mesophilic, and facultative thermophilic, respectively. All labaneh samples produced by the traditional method were spoiled at expiry, while the labaneh samples produced by the mechanized method showed yeast count < 10/g directly after packaging and at expiry. This was proved to be due to the addition of mycostatic agents. Isolated yeasts were identified to species level Saccharomyces cerevisiae biovars were the most frequently isolated yeasts found in all the samples containing yeasts. Trichosporon brassicae, Cryptococcus curvatus and Kluyveromyces marxianus (var. lactis and bulgaricus) followed Sacch. cerevisiae with an occurrence of 33.34%, 27.78% and 16.67 %, respectively. Trichosporon cutaneum, Debaromyces hansenii Pichia farinosa var. lodderi, Geotrichum candidum and Candida blankii were the least frequent yeasts with an occurrence of 5.56 % for each species. The predominance and growth of these species in labaneh could be attributed to their ability to utilize the available carbon sources (glucose, galactose, lactose, lactic acid ) in labaneh, grow at different temperatures of labaneh processing (25°C, 43°C) and storage (7°C) and to produce lipolytic and proteolytic enzymes. The effect of yeast growth on the sensoric quality of labaneh was carried out using six yeast species K. marxianus var. lactis, Tr, cutaneum, G. candidum and Sacch. cerevisiae biovar 1 and 4 by inoculating these yeasts into pasteurized labaneh. Pasteurized labaneh without yeasts was used as a control sample. Paired preference test was used to investigate which samples in each pair (control 1

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vs. labaneh containing yeast) were preferred most often. 79, 78 untrained assessors (students, workers at the faculty of agriculture) examined three different pairs of samples in two sessions, respectively. Sensory evaluation results showed that control sample was preferred significantly (P < 0.05, P< 0.001) over labaneh containing Sacch. cerevisiae biovar 1 and G. candidum, respectively. There were no significant differences (P<0.05) between control and labaneh containing K. marxianus var. lactis, Sacch. cerevisiae biovar 4, Cr. curvatus and Tr. cutaneum. This means that addition of yeasts might not increase the preference of inoculated labaneh over yeast-free labaneh. This study confirmed that yeasts were the main cause of labaneh spoilage even when kept under refrigeration. Furthermore, it showed that the use of yeasts in labaneh would not increase its preference by the majority of the consumers. Therefore, the negative aspects of yeast growth in labaneh should be overcome by strict hygienic practices throughout the steps of processing. Accordingly, it was recommended that directly after packaging labaneh should not contain more than 10 yeasts per gram and the expiry should be reduced to one week instead of two in order to avoid labaneh spoilage during refrigerated storage.

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2. A Chemical and Microbial Study of Jameed Cheese Produced in Jordan (1991) Yosef H. Tawalbeh\ University of Jordan Supervisor: Dr. Malik S. Haddadin

This study was carried out to give an indication about the proximate chemical composition and the microbial status of sheep and goat jameed produced in different areas in Jordan. The chemical and microbial changes which occur at the end of each jameed processing stages were also studied. The proximate composition of sheep jameed showed (51.42 ) % protein and (19.7) % fat. It contained naturally significant amounts of calcium (0.21) % phosphorus (0.75) % and salt (11) %. On the other hand, goat jameed contained (39.37) % protein and (31.7) % fat.Its content of calcium was (0.09) % of phosphorus (0.75) % and of salt (10.8) %. It was found that the standard plate and the yeast and muld in sheep jameed were (5.4 × 104 – 7 × 105), (2.2 × 102 – 8.8 × 102 cell / 1 g) respectively, while in goat jameed were (8.8 × 105 – 9.9 × 106), (1.6 × 103 – 1 × 104 cell / 1 g) respectively. Fat content, non – protein nitrogen percent and titrable acidity in goat jameed were higher than that in sheep jameed, where as goat jameed had a lower level of lactose compared to sheep jameed. The standard plate, yeast and mould counts in goat jameed were higher than their levels in sheep jameed. The main results of microbial and chemical studies at the end of each traditional jameed processing stagein many farms in different Jordanian areas were the following: - The changes occurred in lactose, non – protein nitrogen, PH and titrable acidity indicate that the microbial activity during goat jameed processing stages was higer than that in sheep jameed processing stages. Total solid and ash percentages in concentrated sheep buttermilk and sheep jameed were higher than those processed from goat milk. Fat percent in concentrated goat buttermilk and goat jameed were higher than that noticed in sheep milk products.

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3. A Study of the Microbial Quality of a Sample of Hoummos B’tehineh (Chickpea Dip) Produced in Jordan (1992) Basim A. Al-Dababseh\ University of Jordan Supervisor:D. Mohammed Isam Yamani

Hoummos is a very popular dish in many Middle Eastern countries. It is gaining rather wide acceptance internationally. Nowadays hoummos is prepared by mechanical blending of boiled chickpeas, lemon juice or citric acid, garlic, salt and tehineh (oily viscous fluid obtained by milling of dehulled and roasted white sesame seeds) into a smooth mix. Olive oil and occasionally parsley are used as a dressing. Hoummos is not subjected to and further heat treatment before consumption. Sixty hoummos samples from 15 producers were examined in winter and summer for aerobic plate count (APC), lactic acid bacteria (LAB), yeasts and moulds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. Tehineh, as a major ingredient used in hoummos preparation, was also included in the study. In winter samples APC ranged between 1.1x104/g and 2.2x108/g, with an average of 2.7x107/g and between 3.5x106/g and 8.2x108/g, with an average of 1.9x108/g in summer samples. LAB count ranged from 4.0x103/g to 2.0x108/g, with an average of 1.6x107/g in winter samples, while in summer samples it ranged from 2.5x106/g to 8.2x108/g, with an average of 1.6x108/g. In all samples APC and LAB count were very close, The LAB isolated were Streptococcus lactis, group D Streptococcus, Leuconostoc oenos, Leuconostoc lactis and Leuconostoc dextranicum. Yeast count ranged between 8.8x10/g and 8.5x104/g, with an average of 1.5x104/g in winter samples and from 3.6x102/g to 3.6x105/g, with an average of 4.2x104/g in summer samples. Coliform count ranged from <10 to 1.3x104, with an average of 2.2x103/g in winter samples, while in summer samples it ranged from 1.9x102 to 3.3x106, with an average of 2.9x105/g. Escherichia coli and Staphylococcus aureus counts were < big for all hoummos samples which were examined. Salmonella was not isolated from any of the samples. Variations in the microbial counts of the microorganisms enumerated were noticed in hoummos samples of different producers as well as within individual producers. The counts were generally higher in summer samples than in winter samples. The predominance of LAB in hoummos could be explained by its relatively low pH (around 5) and the availability of oligosaccharides such as sucrose, manninotriose, raffinose and stachyose. The nature of hoummos as a product based on ingredients of plant origin and its relatively low pH as well as the predominance of LAB could contribute to the absence of food-borne pathogens like Salmonella and Staphylococcus aureus from it. Storage temperature had a profound effect on the growth of hoummos flora. A rapid increase in the flora was noticed when hoummos was kept at 25°C even in 4 6 Volume 11, No. 25, 2011 Arab Journal of Food & Nutrition

3. A Study of the Microbial Quality of a Sample of Hoummos B’tehineh hoummos produced under hygienic conditions, while refrigeration had a profound (Chickpea Dip) Produced in Jordan (1992) inhibitory effect on the flora of such hoummos. Refrigeration was less effective in Basim A. Al-Dababseh\ University of Jordan checking the growth of the flora of hoummos with high initial microbial load. Supervisor:D. Mohammed Isam Yamani The APC of tehineh ranged between 3.6x102/g and 1.1x104/g, with an average of 2.9x103/g, while LAB count ranged from 1.1x102/g to 7.0x103/g, with an average of Hoummos is a very popular dish in many Middle Eastern countries. It is gaining 1.7x103/g. The only LAB isolated was a group D Streptococcus. Yeast count in all rather wide acceptance internationally. Nowadays hoummos is prepared by mechanical samples was <10/g, except in one sample in which the count was 8.5x10/g. Coliform, blending of boiled chickpeas, lemon juice or citric acid, garlic, salt and tehineh (oily Escherichia coli and Staphylococcus aureus counts were <10/g in all samples. viscous fluid obtained by milling of dehulled and roasted white sesame seeds) into a Salmonella was not isolated from any sample. LAB were the predominant flora in smooth mix. Olive oil and occasionally parsley are used as a dressing. Hoummos is not tehineh. Although no microbial growth could take place in tehineh due to its very low subjected to and further heat treatment before consumption. water content, it, never the less, could act as a vehicle for transferring of Sixty hoummos samples from 15 producers were examined in winter and microorganisms to foods in which it is incorporated such as hoummos. summer for aerobic plate count (APC), lactic acid bacteria (LAB), yeasts and moulds, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella. Tehineh, as a The results of this study show that the microbial quality of hoummos is not major ingredient used in hoummos preparation, was also included in the study. satisfactory and needs improvement. Hygienic practices and refrigeration at all stages In winter samples APC ranged between 1.1x104/g and 2.2x108/g, with an average of hoummos preparation could ensure having a safe hoummos with a high microbial of 2.7x107/g and between 3.5x106/g and 8.2x108/g, with an average of 1.9x108/g in quality. 3 8 summer samples. LAB count ranged from 4.0x10 /g to 2.0x10 /g, with an average of 1.6x107/g in winter samples, while in summer samples it ranged from 2.5x106/g to 8.2x108/g, with an average of 1.6x108/g. In all samples APC and LAB count were very close, The LAB isolated were Streptococcus lactis, group D Streptococcus, Leuconostoc oenos, Leuconostoc lactis and Leuconostoc dextranicum. Yeast count ranged between 8.8x10/g and 8.5x104/g, with an average of 1.5x104/g in winter samples and from 3.6x102/g to 3.6x105/g, with an average of 4.2x104/g in summer samples. Coliform count ranged from <10 to 1.3x104, with an average of 2.2x103/g in winter samples, while in summer samples it ranged from 1.9x102 to 3.3x106, with an average of 2.9x105/g. Escherichia coli and Staphylococcus aureus counts were < big for all hoummos samples which were examined. Salmonella was not isolated from any of the samples. Variations in the microbial counts of the microorganisms enumerated were noticed in hoummos samples of different producers as well as within individual producers. The counts were generally higher in summer samples than in winter samples. The predominance of LAB in hoummos could be explained by its relatively low pH (around 5) and the availability of oligosaccharides such as sucrose, manninotriose, raffinose and stachyose. The nature of hoummos as a product based on ingredients of plant origin and its relatively low pH as well as the predominance of LAB could contribute to the absence of food-borne pathogens like Salmonella and Staphylococcus aureus from it. Storage temperature had a profound effect on the growth of hoummos flora. A rapid increase in the flora was noticed when hoummos was kept at 25°C even in 4

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4. Effect of Adding Youghrt Whey to Cow Milk on Milk Curd and Effect of Direct Pasteurization on the Quality and Saftey of Brined White Cheese (1992) Mahmood Abu Goash\ University of Jordan Supervisor: Dr. Mohammad Ali Hummeid Co-Supervisor: Dr. Mohammad Issam Al–Yamani

The objective of this study was to investigate the possibility of improving the quality of local white brined cheese, through: a) Utilization of the yoghurt whey (as a source of lactic acid and calcium) in milk acidification. b) Using curd pasteurization as an alternative to milk pasteurization or cheese boiling in an attempt to improve the product quality and safety. It was found that the acidification of cow's milk to PH values 6.40, 6.20, and 6.0 decreased the cured cutting time by about 58 %, 66 %, and 69 %, respectively, and gave good curd strength. That means a time saving in cheese production and an improvement in the efficiency of rennet. The reduction of PH values under 6.0 further decreased the cutting time saving the curd cutting time. However the cured produced became very weak. It was indicated through comparative studies that the improvement in the curd strength was due to the combined effects of the PH values and calcium ions introduced through whey addition. The weakness of the curd occurring at PH – value under 6.0 was due to the combined effects of low PH and the high level of calcium ions rather than to the dilution through whey.   The selected heat treatments of the curd (65 C /15 min., 70 C/10 min. and  75 C/2min.) were found to be as efficient as pasteurization conditions, as indicated by phosphatase test. Cheese with best sensory scores was that produced from acidified  milk to PH 6.20 and curd pasteurized at 75 C for two minutes. The destruction rates of microbes during heat processing and the standard plate count (SPC) after bringing the cheese produced by either the new method or the traditional one (boiled cheese) were practically similar. However, there were significant differences (p  0.05) in destruction rates between cheeses produced by  new method and those from produced from pasteurized milk (72 C/2 min.) with or without acidification (the destruction rates were 99.78 % and 98.1 %, respectively). There were significant differences in the acidity, moisture, salt and fat contents among chesses made from either acidified or non–acidified milk. Meanwhile, the differences were limited among the cheeses produced by the new method and that cheese produced from pasteurized (acidified or non acidified) milk; and the only difference was in their mixture content. The new method was also superior to other methods in the actual cheese yield. The increase in the actual yield ranged from 17.1% to 18.2%, while the increase in the calculated standardized yield ranged from 28.3% to 35.3%. This yield increase can be

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4. Effect of Adding Youghrt Whey to Cow Milk on Milk Curd and Effect of attributed to the combined effect of milk acidification, Ca ions addition and the cut Direct Pasteurization on the Quality and Saftey of Brined White Cheese (1992) curd heating. This resulted in forming a thin membrane-like layers around every piece Mahmood Abu Goash\ University of Jordan of the cut curd. It seems to prevent fat and protein losses throughout processing. Supervisor: Dr. Mohammad Ali Hummeid It has been found that the cheese produced by the new method was more – Co-Supervisor: Dr. Mohammad Issam Al Yamani preferable than the boiled cheese in all quality parameters (texture, flavor, appearance and overall quality). In addition, it was more preferable than the cheese produced from The objective of this study was to investigate the possibility of improving the pasteurized milk in all quality parameters although they were equal in their texture quality of local white brined cheese, through: a) Utilization of the yoghurt whey (as a scores. However, there was no significant difference in the quality parameters between source of lactic acid and calcium) in milk acidification. b) Using curd pasteurization as cheeses produced by the new method and the one from pasteurized and acidified milk, an alternative to milk pasteurization or cheese boiling in an attempt to improve the except that the texture of the latter was more preferable. This indicates the importance product quality and safety. of the acidification of milk used in cheese making. It was found that the acidification of cow's milk to PH values 6.40, 6.20, and 6.0 decreased the cured cutting time by about 58 %, 66 %, and 69 %, respectively, and gave good curd strength. That means a time saving in cheese production and an improvement in the efficiency of rennet. The reduction of PH values under 6.0 further decreased the cutting time saving the curd cutting time. However the cured produced became very weak. It was indicated through comparative studies that the improvement in the curd strength was due to the combined effects of the PH values and calcium ions introduced through whey addition. The weakness of the curd occurring at PH – value under 6.0 was due to the combined effects of low PH and the high level of calcium ions rather than to the dilution through whey.   The selected heat treatments of the curd (65 C /15 min., 70 C/10 min. and  75 C/2min.) were found to be as efficient as pasteurization conditions, as indicated by phosphatase test. Cheese with best sensory scores was that produced from acidified  milk to PH 6.20 and curd pasteurized at 75 C for two minutes. The destruction rates of microbes during heat processing and the standard plate count (SPC) after bringing the cheese produced by either the new method or the traditional one (boiled cheese) were practically similar. However, there were significant differences (p  0.05) in destruction rates between cheeses produced by  new method and those from produced from pasteurized milk (72 C/2 min.) with or without acidification (the destruction rates were 99.78 % and 98.1 %, respectively). There were significant differences in the acidity, moisture, salt and fat contents among chesses made from either acidified or non–acidified milk. Meanwhile, the differences were limited among the cheeses produced by the new method and that cheese produced from pasteurized (acidified or non acidified) milk; and the only difference was in their mixture content. The new method was also superior to other methods in the actual cheese yield. The increase in the actual yield ranged from 17.1% to 18.2%, while the increase in the calculated standardized yield ranged from 28.3% to 35.3%. This yield increase can be

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5. Thermal Process Requirements of Canned Chickpea Dip and Their effects on Sensory Properties (1992) Emad Isam Yaseen\ University of Jordan Supervisor: Ayed S. Amr This study was carried out to determine the thermal process requirements of canned chickpea dip and their effect on its sensory properties. The cold point was determined by using thermocouple connected to two probes placed in different sites inside the can; it was found to be in the geometrical center of the can, which means that the product is heated by conduction. Heat penetration data for different treatments, using small cans (52 × 82 mm) and large cans (73 × 103 mm) at two processing temperatures ( 115.6 and 121 °C) and four filling temperatures ( 40, 55 , 70 and 85 °C) were recorded by the same procedure. The process time for each treatment was calculated and

established based on FO = 2.78 minutes to ensure the product safety regarding Clostridium botulinum. Three methods were used for calculating the process time (summation, improved general and nomogram methods). The minimum process times

that guarantee product safety and FO values of 2.78 minutes, for small can size processed at 115.6 were 57.5, 54.2, 52.2 and 64.8 minutes for those cans filled at 40, 55, 70, and 85 °C respectively. For small can size processed at 121 °C, the process times were 41.8, 38.9, 36.9 and 32.9 minutes for those cans filled at 40, 55, 70 and 85 °C respectively. The process time for large can size processed at 115.6 °C were 88.0, 86.4, 71.9 and 72.7 minutes, for those cans filled at 40, 55, 70 and 85 °C respectively. While the process times for the large can size processed at 121 °C were 62.2, 67.9, 61.9 and 57.2 minutes, for those cans filled at 40, 55, 70 and 85 °C respectively. The results obtained by calculation and thermal penetration studies were confirmed by carrying out an incubation study of the processed cans ( at two conditions, at 35 °C for 10 days and at 44 °C for 7 days). A sensory evaluation study was also carried out to study the effect of the heat treatment on the overall quality of the canned product and comparison with the fresh chickpea dip. Multiple camparisons test was used for this porpose. Analysis of data showed that the canned product was comparable or even superior to the fresh one in its properties in the two cases (with and without additional ingredients (sesame butter, lemon juice and salt)), except in the case of the small can size of chickpea dip processed at 121 °C filled at 70 °C and 85 °C ( in the case with additional ingredients), were inferior to the fresh one in its properties. Colors and viscosity of the canned products were also measured and compared to that of the fresh. The white, yellow, blue and red color scores were not different to form those of the fresh, niether they were different among the various heat treatments. The viscosity of canned chickpea dip was significantly (P ≤ 0.001) higher than that of the fresh product.

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6. Production of Propionic and Acetic Acids from Bovine Milk Labneh Whey by 5. Thermal Process Requirements of Canned Chickpea Dip and Their effects on Propionibacterium (1992) Sensory Properties (1992) Sulieman Rayan\ University of Jordan Emad Isam Yaseen\ University of Jordan Supervisor: Dr. Malik S. Haddadin Supervisor: Ayed S. Amr Co-supervisor: Dr. Naji Batayneh This study was carried out to determine the thermal process requirements of canned chickpea dip and their effect on its sensory properties. The cold point was determined This study examined the potential of using labneh whey as substrate for the by using thermocouple connected to two probes placed in different sites inside the can; production of propionic and acetic acids by Propionibacterium shermanii and P. it was found to be in the geometrical center of the can, which means that the product is acidipropionic Batch fermentation (shake flask culture) was used with the application heated by conduction. Heat penetration data for different treatments, using small cans of two cell techniques, free cells and immobilized cells. Viable cells of the two (52 × 82 mm) and large cans (73 × 103 mm) at two processing temperatures ( 115.6 Propionibacterium species were entrapped in a calcium alginate beads. Fermentation and 121 °C) and four filling temperatures ( 40, 55 , 70 and 85 °C) were recorded by process was carried out under anaerobic conditions and controlled pH (6-7) at 30°C. the same procedure. The process time for each treatment was calculated and Lactobacillus helveticus was used to ferment lactic acid from labneh whey lactose to established based on FO = 2.78 minutes to ensure the product safety regarding produce a medium of a high level of lactate The effect of six different variables Clostridium botulinum. Three methods were used for calculating the process time (treatments) were studied during the fermentation process on the production of organic (summation, improved general and nomogram methods). The minimum process times acids, substrate utilization, and bacterial population. These variables were, lactose that guarantee product safety and FO values of 2.78 minutes, for small can size hydrolysis, whey pepsinization, high level of inoculum, high level of lactate, addition processed at 115.6 were 57.5, 54.2, 52.2 and 64.8 minutes for those cans filled at 40, of lactose 7% (w/v), and control (i.e labneh whey with 1 % yeast extract). Yeast 55, 70, and 85 °C respectively. For small can size processed at 121 °C, the process extract was equally added to all media of this experiment. times were 41.8, 38.9, 36.9 and 32.9 minutes for those cans filled at 40, 55, 70 and 85 Immobilization of cells displayed significantly higher yield of propionic °C respectively. The process time for large can size processed at 115.6 °C were 88.0, (10.95g/L) and acetic (4.19 g/L) acids and substrate utilization than with free cells in 86.4, 71.9 and 72.7 minutes, for those cans filled at 40, 55, 70 and 85 °C respectively. all variables used. High lactate and lactose hydrolyzed labneh whey media gave the While the process times for the large can size processed at 121 °C were 62.2, 67.9, highest level of propionic and acetic acids productivity, and substrate utilization in 61.9 and 57.2 minutes, for those cans filled at 40, 55, 70 and 85 °C respectively. The both techniques. The other variables showed significantly inferior results in acid results obtained by calculation and thermal penetration studies were confirmed by productivity and substrate utilization than on lactate and lactose hydrolyzed media. carrying out an incubation study of the processed cans ( at two conditions, at 35 °C for This study revealed a preferential utilization of lactate over lactose as a major carbon 10 days and at 44 °C for 7 days). source. A sensory evaluation study was also carried out to study the effect of the heat A growth-associated product formation pattern was exhibited by Propioni- treatment on the overall quality of the canned product and comparison with the fresh bacterium species in different labneh whey based media. The fermentation study of chickpea dip. Multiple camparisons test was used for this porpose. Analysis of data Propionibacterium in labneh whey showed nearly a typical molar ratio of 2:1 showed that the canned product was comparable or even superior to the fresh one in its (propionic: acetic acids). This work gave an indication that the use of labneh whey properties in the two cases (with and without additional ingredients (sesame butter, based media for the production of propionic and acetic acids can reach a level of lemon juice and salt)), except in the case of the small can size of chickpea dip productivity similar to that obtained by other researchers who used cheese whey processed at 121 °C filled at 70 °C and 85 °C ( in the case with additional ingredients), permeate, but with a shorter fermentation time. were inferior to the fresh one in its properties. Colors and viscosity of the canned products were also measured and compared to that of the fresh. The white, yellow, blue and red color scores were not different to form those of the fresh, niether they were different among the various heat treatments. The viscosity of canned chickpea dip was significantly (P ≤ 0.001) higher than that of the fresh product.

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7. A Comparative Study of the Chemical and Physical Properties of Samples of Nabali – Virgin Olive, and Olive Kernel Oils (1992) Ala'a Izzat Farid Abu Al – Rub\ University of Jordan Supervisor: Dr. Ayed S. Amr

Four types of olive oil were studied: hexane extracted olive pulp, flesh and kernel oils in addition to the mechanically – extracted virgin olive oil. The kernel oil showed the most drastic differences among these oils in physical and chemical tests, it had a significantly lower melting point and maximum - absorption wavelength at ultraviolet range than other three oils. Kernel oil had a higher specific gravity value than flesh and virgin olive oils, and was not significantly different from olive pulp oil. There were no significant differences in the values of Bellier index, refractive index, iodine value and saponification value among the four olive oils. Unsaponifiable matter content of flesh oil was significantly higher than other olive oils tested in this study. The four olive oils were separated by thin layer chromatography into their basic lipid classes, using silica gel DG. All the olive oils studied were separated into seven lipid classes. However, olive kernel oil showed two additional unidentified classes. The methyl ester of triglyceride fractions as well as their respective oils were analyzed by gas liquid chromatography (GLC) to determine their fatty acid composition. Oleic acid percent was the highest in all the triglyceride fractions and their unfractionated olive oils, although it was lower in the kernel oil than in the others. Kernel oil and its triglyceride fraction had significantly higher levels of inoleic acid than other types of olive oil. Trace amounts of α – linolenic acid were detected in the triglyceride fraction of olive kernel oil as well as in the four whole unfractionated olive oils. Olive kernel oil and its triglyceride fraction showed lower ratios of oleic to linoleic, and palmitic to stearic acid than other olive oils and their triglyceride fractions. Four internationally recognized method used in the evaluation of the oxidative rancidity of fats and oils were evaluated for their applicability and accuracy in detecting oxidative rancidity in virgin olive oil in seven stages. These methods were: Kreis Test (as Kreis Score), Kreis Absorbance, Thiobarbituric Acid and Peroxide value. No single test of the four oxidative rancidity test could detect and evaluate oxidative rancidity in the whole incubation period. On the other hand, peroxide value test was the most efficient test in evaluating the oxidative rancidity in olive oil during all the incubation periods except the decline stage and hence peroxide value correlated highly (p  0.01) with the incubation time. During the decline period Kreis absorbance test was the most efficient. However Kries score was effective in detecting oxidative rancidity during the earlystages of oxidation. Thiobarbituric acid test was most efficient during both acceleration and total activation periods of oxidation profile. Bellier index and Bellier test were used as adulteration tests to detect adulterant 10 Volume 11, No. 25, 2011 12 Arab Journal of Food & Nutrition

7. A Comparative Study of the Chemical and Physical Properties of Samples of Nabali – Virgin Olive, and Olive Kernel Oils (1992) oils (corn, cottonseed, soybean, sunflower, palm, linseed, olive residue and sesame) in Ala'a Izzat Farid Abu Al – Rub\ University of Jordan virgin olive oil. Bellier Index was able to detect sesame, cottonseed, sunflower, corn, Supervisor: Dr. Ayed S. Amr soybean, palm, and linseed oils in virgin olive oil at adulteration levels of 15 %, 10 %, 20 %, 20 %, 15 %, and 2.5 % respectively. Olive residue oil was not detected under all Four types of olive oil were studied: hexane extracted olive pulp, flesh and kernel adulteration rates. This test is difficult to carry out and lacks precision (not oils in addition to the mechanically – extracted virgin olive oil. The kernel oil showed reproducible). However, Bellier test was able to detect sesame, corn, cottonseed, palm, the most drastic differences among these oils in physical and chemical tests, it had a soybean and olive oils in virginolive oil at adulteration levels of: 1 %, 6 %, 9 %, 13 %, significantly lower melting point and maximum - absorption wavelength at ultraviolet 15 %, 73 % respectively. On the other hand, linseed and sunflower oil were not range than other three oils. Kernel oil had a higher specific gravity value than flesh and detected by this test regardless of the adulteration rates that were applied. virgin olive oils, and was not significantly different from olive pulp oil. There were no The effect of oxidative rancidity of the adulterant oils on the efficiency of Bellier significant differences in the values of Bellier index, refractive index, iodine value and test was also studied. The efficiency of Bellier test was affected by the high levels of saponification value among the four olive oils. Unsaponifiable matter content of flesh oxidative rancidity in which cottonseed, corn, palm, olive residue and soybean oils oil was significantly higher than other olive oils tested in this study. The four olive oils were not detected at high peroxide value. However, the levels of oxidative rancidity of were separated by thin layer chromatography into their basic lipid classes, using silica sesame, linseed, and sunflower oils did not affect the performance of the test. gel DG. All the olive oils studied were separated into seven lipid classes. However, olive kernel oil showed two additional unidentified classes. The methyl ester of triglyceride fractions as well as their respective oils were analyzed by gas liquid chromatography (GLC) to determine their fatty acid composition. Oleic acid percent was the highest in all the triglyceride fractions and their unfractionated olive oils, although it was lower in the kernel oil than in the others. Kernel oil and its triglyceride fraction had significantly higher levels of inoleic acid than other types of olive oil. Trace amounts of α – linolenic acid were detected in the triglyceride fraction of olive kernel oil as well as in the four whole unfractionated olive oils. Olive kernel oil and its triglyceride fraction showed lower ratios of oleic to linoleic, and palmitic to stearic acid than other olive oils and their triglyceride fractions. Four internationally recognized method used in the evaluation of the oxidative rancidity of fats and oils were evaluated for their applicability and accuracy in detecting oxidative rancidity in virgin olive oil in seven stages. These methods were: Kreis Test (as Kreis Score), Kreis Absorbance, Thiobarbituric Acid and Peroxide value. No single test of the four oxidative rancidity test could detect and evaluate oxidative rancidity in the whole incubation period. On the other hand, peroxide value test was the most efficient test in evaluating the oxidative rancidity in olive oil during all the incubation periods except the decline stage and hence peroxide value correlated highly (p  0.01) with the incubation time. During the decline period Kreis absorbance test was the most efficient. However Kries score was effective in detecting oxidative rancidity during the earlystages of oxidation. Thiobarbituric acid test was most efficient during both acceleration and total activation periods of oxidation profile. Bellier index and Bellier test were used as adulteration tests to detect adulterant 10 Volume 11, No. 25, 2011 11 13

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8. Levels of Lead and Cadmium in Fresh Milk, Milk Powder and and Infant Milk Formulas in The Jordan Market (1993) Ayoub E. Al-Jaloudi\ University of Jordan Supervisor: Dr. Mohammad A. Humeid Co-supervisor :Dr. Mohammed Isam Yamani

The aim of this research was to determine the levels of lead and cadmium in fresh milk, milk powder, and infant milk formulas, retailed in the Jordan market, and to compare these levels with the national and international specifications. The levels of lead and cadmium were measured in 36 samples of raw cow milk, which were collected from different production regions in Jordan, in 48 milk powder samples representing 8 – trademark; and in 31 sheep and goat milk samples, 12 of which were collected from areas with expected low levels of contamination, while the others 19 samples were from areas with potentially high level of contamination in Jordan. Lead and cadmium were determined in milk samples by atomic absorption spectroscopy. The mean values of lead in raw cow milk, reconstituted milk powder and reconstituted infant milk formulas were 0.085, 0.097 and 0.082 ppm respectively; while the mean values of cadmium were 0.007, 0.011, and 0.007 ppm, respectively. The mean values for lead in goat and sheep milk samples collected from areas with low levels of contamination ranged from 0.091 to 0.096 ppm, whereas the cadmium values ranged from0.008 to 0.009 ppm. However, the levels of lead and cadmium in goat and sheep milk samples collected from areas with potentially high levels of contamination were significantly higher and ranged from 0.165 to 0.184 ppm for lead and 0.019 to 0.021 ppm for cadmium. The levels of lead and cadmium in milk and milk infant formulas were quite low even in polluted areas as compared with many other food stuffs. The levels of lead and cadmium in raw cow milk samples from Jordan were relatively lower than those of the reconstituted milk powder imported from European countries which have industrial activities that give rise to higher pollution potential. Levels of lead and cadmium in samples of infant milk formulas were lower than those of other milk types included in this study, this can be attributed to the more careful selection of raw products and to the careful exclusion of contamination during handling and processing. Levels of lead and cadmium in fresh milk and reconstituted milk powder were found below the maximum limits set by international specifications, while levels of lead in reconstituted milk formulas were found to be in contradiction with the specifications set by Sweden, Denmark and U.S.A (for infant milk formulas); whereas the levels of cadmium were found to be below the maximum limits set by Denemark for baby foods.

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8. Levels of Lead and Cadmium in Fresh Milk, Milk Powder and and Infant Milk 9. Development of Processed Spread Cheese from Local White (Nabulsi) Cheese Formulas in The Jordan Market (1993) and Labanah (1993) Ayoub E. Al-Jaloudi\ University of Jordan Nazeeh Ibrahim Saleiman A1-Khalaileh\ University of Jordan Supervisor: Dr. Mohammad A. Humeid Supervisor: Dr. Salma Tukan Co-supervisor :Dr. Mohammed Isam Yamani Co-Supervisor: Dr. Mohammad Ali Humeid

The aim of this research was to determine the levels of lead and cadmium in The aim of this work was to study the possibility of using local white brined fresh milk, milk powder, and infant milk formulas, retailed in the Jordan market, and boiled cheese and labanah (labneh) in the production of a new type of processed to compare these levels with the national and international specifications. cheese spread. An assembly consisting of a mixing vessel supplied with emulsifying The levels of lead and cadmium were measured in 36 samples of raw cow milk, mixer placed in a thermostatically controlled water bath was used to perform the which were collected from different production regions in Jordan, in 48 milk powder cooking experiments. samples representing 8 – trademark; and in 31 sheep and goat milk samples, 12 of It was found that applying a rotational speed of 1000 rpm for 4 minutes was which were collected from areas with expected low levels of contamination, while the adequate for emulsification. A heat treatment of 85±2C° with manual mixing for 10 others 19 samples were from areas with potentially high level of contamination in minutes was used to pasteurize the emulsion. Salt was removed from cheese by Jordan. Lead and cadmium were determined in milk samples by atomic absorption soaking it in water after cutting into thin slices (2mm thickness), the ratio of water to spectroscopy. The mean values of lead in raw cow milk, reconstituted milk powder cheese was 4:1 and the water was changed every 4 hours. The salt content of cheese and reconstituted infant milk formulas were 0.085, 0.097 and 0.082 ppm respectively; after soaking for 12 hours was 0.37%. while the mean values of cadmium were 0.007, 0.011, and 0.007 ppm, respectively. Sensory evaluation was used to study certain cheese quality characteristics, it The mean values for lead in goat and sheep milk samples collected from areas with was found that the best ratio of cheese to labanah was 2.5 to 1 by weight. It was also low levels of contamination ranged from 0.091 to 0.096 ppm, whereas the cadmium found that the use of Joha S4 emulsifying salt at a level of 2.2% of the final product values ranged from0.008 to 0.009 ppm. However, the levels of lead and cadmium in gave the best flavor whereas other emulsifying salts tested resulted in unacceptable goat and sheep milk samples collected from areas with potentially high levels of flavors. contamination were significantly higher and ranged from 0.165 to 0.184 ppm for lead The use of 223 mg powdered mahaleb seeds gave the best flavor, whereas the use and 0.019 to 0.021 ppm for cadmium. of water extracts of safflower and onion skins gave the best color to the product. On The levels of lead and cadmium in milk and milk infant formulas were quite low the other hand the processed cheese types without using coloring and flavoring agents even in polluted areas as compared with many other food stuffs. The levels of lead and were acceptable. cadmium in raw cow milk samples from Jordan were relatively lower than those of the The chemical analyses showed that the moisture content in the product was 61% reconstituted milk powder imported from European countries which have industrial which was higher than some similar commercial products, but within the limits of activities that give rise to higher pollution potential. Levels of lead and cadmium in Jordanian standards. The contents of protein, fat, ash, and salt in the new product were samples of infant milk formulas were lower than those of other milk types included in 14.5, 19.5, 3.3 and 1.3% respectively, while the pH was 5.8. this study, this can be attributed to the more careful selection of raw products and to The standard plate count (SPC) directly after processing was 20/g in which the the careful exclusion of contamination during handling and processing. spores of the gram positive bacteria predominate. Yeasts, molds and coliform bacteria Levels of lead and cadmium in fresh milk and reconstituted milk powder were were not detected indicating the efficiency of heat treatment. SPC did not change upon found below the maximum limits set by international specifications, while levels of storing the cheese for eight weeks at -18°C nor at 5°C to 7°C. However, samples lead in reconstituted milk formulas were found to be in contradiction with the stored at -18C° resulted in a more firm and less spreadable product. The SPC increased specifications set by Sweden, Denmark and U.S.A (for infant milk formulas); whereas to 600/g upon storage at 20 ± 2°C for eight weeks, while it increased to 2,2x105/g the levels of cadmium were found to be below the maximum limits set by Denemark upon storage at 37°C for two weeks only. Moreover, the color in the last treatment for baby foods. became slightly brown, but yeasts, molds and coliform bacteria were not detected during storage under the above mentioned temperatures. These results indicate the need for refrigerated storage or the use of preservatives.

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The cost of production of one kilogram processed cheese is estimated to be 1.960 JD/kg assuming a separate factory is established with a capacity of one ton daily, taking into consideration capital and running costs, and assuming the cost of white cheese is 1.800 JD/kg and the cost of labanah is 1.300 JD/kg. However, the cost is reduced to 1.930 fils if a line for processed cheese is installed in an already established dairy factory.

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The cost of production of one kilogram processed cheese is estimated to be 1.960 10. A Study of the Effect of Different Combinations of pH and Salt JD/kg assuming a separate factory is established with a capacity of one ton daily, Concentrations of the Brine on the Storage Ability and Sensory Quality of Boiled taking into consideration capital and running costs, and assuming the cost of white White Cheese (Nabulsi) (1994) cheese is 1.800 JD/kg and the cost of labanah is 1.300 JD/kg. However, the cost is Saqer Moh’d Herzallah\ University of Jordan reduced to 1.930 fils if a line for processed cheese is installed in an already established Supervisor: Prof. Dr. Mohammad Ali Humeid dairy factory. Co-Supervisor: Dr. Mohammed Isam Al-Yamani

Nabulsi cheese made from ewe’s milk by the traditional method was stored in brines of different acid/salt combinations six levels of salt concentrations (8 , 10, 12, 14, 16 and 18% as a control treatment) and 4 equilibrium pH values (3,5, 4.0, 4.5 and 5.0) adjusted with experimentally determined lactic acid amounts to reach specified pH values. After 40 days storage at room temperature the cheese samples were examined chemically (pH, moisture content, salt content and titratable acidity), microbiologically (standard plate count, total bacterial count, and halotolerant bacteria, coliform, yeast, mold and Staphylococcus aureus) and organoleptically. The results indicate that the samples stored in brines of <14 % w/v NaC1 without pH adjustment (control treatments), showed softness and disintegration, but when the pH of the brine was <4.0, the samples remained firm and acceptable regardless of salt concentration of the storage brine. The taste of cheese samples stored in brine of 8% NaC1 and pH 3.5 was evaluated as acidic. The best pH/salt combination recommended as a storage medium to Nabulsi cheese was 10% salt and pH 4.0. This combination resulted in efficient reduction of the number of total viable microorganisms (aerobic plate count was <10 CFU/g), extended shelf life and better acceptable texture related to moderate moisture content. The cheese stored in pH/salt combination (4.0/10) received the best overall desirability rating. Also, the results showed that the storage brine of pH 4 and 10% w/v salt showed a masking effect to the acid flavor of the samples stored in brine of lower pH value that was noticed by panelists in cheese stored in brine of pH 3.5. A confirmatory storage study using the best combination (pH 4, 10% w/v salt) attained from the main study was done on three cheese samples from local market to test the reproducibility of the results The results of the chemical, microbiological and sensory evaluation done after 16 weeks of storage indicate the effectiveness of this combination in reducing the microbial content, thus improving the keeping quality and texture of the cheese samples regardless of their origins.

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11. The Effect of Casein Fat Ratio and the Addition of Starter Culture on the Quality of Local White Brined Cheese (1994) Rula Mohamed Ali Shahin\ University of Jordan Supervisor:Dr. Malek S. Haddadin

This study was undertaken to assess the influence of different casein/fat ratios (0.5, 0.6, 0.7, 0.8, 0.9, and 1.0) and the addition of a starter culture of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris on the chemical composition, sensory and microbial properties, protein and fat retention and the yield of local boiled white brined cheese. Results indicated that there were significant (p ≤ 0.05) differences in the means of the chemical composition (moisture, total solids, fat, salt, calcium, lactose, total nitrogen, soluble nitrogen, ripening coefficient, tyrosine and tryptophan) contents of the cheese, with different casein/fat ratios. The highest moisture content and optimum actual yield was found to be in the cheeses with the lowest casein/fat ratio. However, fat in dry matter and kg cheese per kg fat was highest with cheese of highest casein/fat ratio (1.0). The starter culture resulted in a significant (p≤ 0.05) difference on the chemical composition of the cheese, where cheese with starter culture had the highest moisture and lowest fat content. The recoveries of protein and fat were found to be significantly affected by different casein/fat ratios and by the use of starter culture as compared with the control. A positive correlation coefficient was found between casein/fat ratio of milk and protein and fat recoveries in the cheeses; that is as the C/F ratio increased the fat and protein recoveries increased, Total viable counts tended to increase with storage, while yeast, mould and coliform counts remained <10 cfu /ml. Lactococcus lactis subsp. cremoris counts was higher than Lactococcus lactis subsp. lactis counts in the fresh cheese while the former disappeared after storage. The cheese with C/F ratio of 0.7 was significantly (p ≤ 0.05) preferred over the other C/F ratios. Also the control cheese was significantly (p≤ 0.05) preferred over the cultured cheese.

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11. The Effect of Casein Fat Ratio and the Addition of Starter Culture on the 12. A Study on the Use of the Yoghurt Starter Culture Bacteria for the Detection Quality of Local White Brined Cheese (1994) of Antibiotic Residues in Milk (1994) Rula Mohamed Ali Shahin\ University of Jordan Lina M. A. AL-Kurdi\ University of Jordan Supervisor:Dr. Malek S. Haddadin Supervisor: Dr. Mohammed Isam Yamani

This study was undertaken to assess the influence of different casein/fat ratios The sensitivity of yogurt culture bacteria (Lactobacillus delbruekii subsp. (0.5, 0.6, 0.7, 0.8, 0.9, and 1.0) and the addition of a starter culture of Lactococcus bulgaricus and Streptococcus thermophilus) to antibiotics was used to develop a test lactis subsp. lactis and Lactococcus lactis subsp. cremoris on the chemical for the detection of antibiotic residues in milk. In order to standardize milk composition, sensory and microbial properties, protein and fat retention and the yield fermentation by yoghurt culture and to fix the time needed for curdling of the milk, of local boiled white brined cheese. different combinations of culture concentration (2,3,4, and 5%) and milk pH values (6, Results indicated that there were significant (p ≤ 0.05) differences in the means 6.2, and 6.4) were tried to find out the shortest possible time for curd formation. The of the chemical composition (moisture, total solids, fat, salt, calcium, lactose, total best combination was the culture concentration 4% and milk pH 6. The developed test, nitrogen, soluble nitrogen, ripening coefficient, tyrosine and tryptophan) contents of Yoghurt Culture Test (YCT), could be done by lowering the pH of 96 ml of the tested the cheese, with different casein/fat ratios. The highest moisture content and optimum milk to 6 using 1 N HCI, adding 4 g of yoghurt culture and incubation at 42°C for actual yield was found to be in the cheeses with the lowest casein/fat ratio. However, 2.5h. Negative result (absence of inhibitory substances in the milk) is indicated by fat in dry matter and kg cheese per kg fat was highest with cheese of highest casein/fat curd formation and change in the color of the pH indicator chlorophenol red (0.2% in ratio (1.0). 50% ethanol), of which 1 ml is added before or after the incubation. The starter culture resulted in a significant (p≤ 0.05) difference on the chemical The lowest concentration of penicillin enough to inhibit curd formation by composition of the cheese, where cheese with starter culture had the highest moisture yoghurt culture bacteria in YCT was 0.03 lU/ml, whereas for chloramphenicol, and lowest fat content. oxytetracycline, tetracycline, ampicillin, erythromycin and cloxacillin were: 2.0; 0.1; The recoveries of protein and fat were found to be significantly affected by 0.2; 0.1; 0.3 and 0.3 g/g, respectively. YCT was more sensitive to chloramphenicol different casein/fat ratios and by the use of starter culture as compared with the and oxytetracycline than DelvotestP® and was of comparable sensitivity to control. A positive correlation coefficient was found between casein/fat ratio of milk tetracycline and erythromycin, but of less sensitivity to penicillin and ampicillin. and protein and fat recoveries in the cheeses; that is as the C/F ratio increased the fat YCT was used to examine 618 samples of milk received by the largest three and protein recoveries increased, dairy plants in Jordan for antibiotic residues. 15% of the samples gave positive results Total viable counts tended to increase with storage, while yeast, mould and after 2.5 h of incubation. When extending the incubation time to 4 h only 2.1% of the coliform counts remained <10 cfu /ml. Lactococcus lactis subsp. cremoris counts was samples were positive, indicating the presence of other inhibitory substances in about higher than Lactococcus lactis subsp. lactis counts in the fresh cheese while the former 13% of the samples in marginal concentrations. When testing the positive samples to disappeared after storage. YCT after 2.5 and 4 h by DelvotestP®, only 12.3% were positive after 2.5 h and the The cheese with C/F ratio of 0.7 was significantly (p ≤ 0.05) preferred over the results were similar to YCT after 4 h. other C/F ratios. Also the control cheese was significantly (p≤ 0.05) preferred over the YCT is a simple and of low cost test. It has comparable reliability to cultured cheese. DelvotestP®. Testing milk samples for antibiotic residues by the same culture used in the processing is an advantage, because it reflects the actual suitabilty of the tested milk for processing as yoghurt. Thus YCT could be recommended as an alternative to the commercial testing methods.

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13. Preparation of an Antioxidant from Lavender (Lavandula spp.) (1994) Manal Ismall Younis Yousef\ University of Jordan Supervisor: Dr. Ayed S. Amr

The objective of this study is to prepare and characterize a natural antioxidant from lavender (Lavandula officinalis chaix) and to study its effectiveness in the preservation of oils, fats, and oil-containing foods, evaluated by development of peroxide value in comparison with the synthetic antioxidants BHA and BHT and control samples. Leaves, flowers, and stems of lavender plant were extracted using a number of organic solvents i.e. hexane, benzene, diethyl ether, chloroform, methanol, and water. The methanol extract which gave the highest yield was tested in olive, corn, soybean, sesame, palm, and palm olein oils, potato chips as well as beef and sheep tallows. The water extract was tested separately in sesame and olive oils using the same method, both preparations were used at a level of 3000 ppm compared with 200 ppm of BHA-BHT mixture. Peroxide value (P.V) in these oil systems was evaluated at regular time intervals and the results were analyzed statistically using analysis of variance. Peroxide values were also plotted against time to construct oxidative rancidity curves. The antioxidant used in each case was prepared by extracting with the solvents (methanol & water), then filtered through activated charcoal, and then freeze-dried for identification purpose. The freeze-dried extract was further purified on thin layer chromatography (TLC) plates using silica-gel Gf254 as a supporting medium and chloroform: methanol: water 6:5:0.5 v/v as a solvent system. Preparative TLC plates were used to obtain enough quantities of each substance. Thin-layer chromatography using standard sugars was used to study the nature of the components of the prepared antioxidant. In addition, ultra-violet absorption as well as infra-red spectroscopy were used to identify the functional groups present in the prepared antioxidant. Results showed that methanol as a solvent gave the highest yield of lavender extract compared to other organic solvents, although the activity of the extract was independent of the solvent used in its extraction when fixed levels were used. The activity of this extract was tested in olive oil to find the level and form most effective and practical in suppressing the development of oxidative rancidity during incubation at 70°C. This level was found to be 3000 ppm. Similar levels of the natural antioxidant were used to study its effectiveness in controlling the development of peroxides in (corn, soybean, sesame, palm, and palm olein oils) beef and sheep tallows as well as French fries. The colorless gummy purified preparation which was sparsely soluble in oil was dissolved in 80% ethanol and lecithin and used as such. The ethanol solution of the antioxidant was most effective in retarding the evolution of the peroxides in corn, soybean, sesame, and palm oils compared with BHA and BHT, although it was not significantly different (p≤0.05) from the lecithin carried preparation which showed no 20 Volume18 11, No. 25, 2011

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13. Preparation of an Antioxidant from Lavender (Lavandula spp.) (1994) synergistic interaction with preparation. Manal Ismall Younis Yousef\ University of Jordan The preparation showed a minor effect in extending the induction period in all Supervisor: Dr. Ayed S. Amr the oils except in sesame oil. On the other hand, the effectiveness of the natural antioxidant was generally low in animal tallows compared with that of BHA and BHT The objective of this study is to prepare and characterize a natural antioxidant mixture. Despite the bitter taste, the extract imparted in potato chips fried in treated from lavender (Lavandula officinalis chaix) and to study its effectiveness in the corn oil, the prepared antioxidant was high1y effective in keeping the peroxide levels preservation of oils, fats, and oil-containing foods, evaluated by development of within acceptable range during accelerated storage. peroxide value in comparison with the synthetic antioxidants BHA and BHT and The water extracted antioxidant showed relatively lower antioxidant activity than control samples. that obtained by the other organic solvent, although its activity was similar to that Leaves, flowers, and stems of lavender plant were extracted using a number of exhibited by the BHA-BHT mixture. organic solvents i.e. hexane, benzene, diethyl ether, chloroform, methanol, and water. The methanol extract which gave the highest yield was tested in olive, corn, soybean, sesame, palm, and palm olein oils, potato chips as well as beef and sheep tallows. The water extract was tested separately in sesame and olive oils using the same method, both preparations were used at a level of 3000 ppm compared with 200 ppm of BHA-BHT mixture. Peroxide value (P.V) in these oil systems was evaluated at regular time intervals and the results were analyzed statistically using analysis of variance. Peroxide values were also plotted against time to construct oxidative rancidity curves. The antioxidant used in each case was prepared by extracting with the solvents (methanol & water), then filtered through activated charcoal, and then freeze-dried for identification purpose. The freeze-dried extract was further purified on thin layer chromatography (TLC) plates using silica-gel Gf254 as a supporting medium and chloroform: methanol: water 6:5:0.5 v/v as a solvent system. Preparative TLC plates were used to obtain enough quantities of each substance. Thin-layer chromatography using standard sugars was used to study the nature of the components of the prepared antioxidant. In addition, ultra-violet absorption as well as infra-red spectroscopy were used to identify the functional groups present in the prepared antioxidant. Results showed that methanol as a solvent gave the highest yield of lavender extract compared to other organic solvents, although the activity of the extract was independent of the solvent used in its extraction when fixed levels were used. The activity of this extract was tested in olive oil to find the level and form most effective and practical in suppressing the development of oxidative rancidity during incubation at 70°C. This level was found to be 3000 ppm. Similar levels of the natural antioxidant were used to study its effectiveness in controlling the development of peroxides in (corn, soybean, sesame, palm, and palm olein oils) beef and sheep tallows as well as French fries. The colorless gummy purified preparation which was sparsely soluble in oil was dissolved in 80% ethanol and lecithin and used as such. The ethanol solution of the antioxidant was most effective in retarding the evolution of the peroxides in corn, soybean, sesame, and palm oils compared with BHA and BHT, although it was not significantly different (p≤0.05) from the lecithin carried preparation which showed no 18 19 Volume 11, No. 25, 2011 21

Arab Journal of Food & Nutrition

14. A Study of the Use of the Non-Automatic Rotor Washing Machine for the Separation of Butter from Yoghurt used for Jameed Production (1995) Reema Nayef Khanfer\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Co-supervisor: Dr. Mohammed Ali Humeid

Butter and buttermilk are produced traditionally in Jordan by churning fermented sheep and goat milk in a bag made of goat skin called the Su’on. Because this method is labor and time consuming and unhygienic, some producers have turned to the conventional household rotor washing machines as an alternative to the Su’on with varying degrees of success. This study aimed at studying the performance of the rotor type washing machine in churning of yoghurt made from cow and sheep milk. The effect of milk pasteurization at different temperature/time combinations as well as NaC1 concentrations in yoghurt before churning was also tested. The products of churning (butter and buttermilk) were examined chemically and microbiologically and were tested organoleptically. Furthermore, the efficiency of the washing machine and that of commercial churner (α-Laval) were compared. Natural set yoghurt prepared from cow and sheep milk which was cooled to 7°C could be churned efficiently in the washing machine. It was found that filling of the drum to 2/3 of its nominal capacity was most suitable for the churning .The time needed for the completion .of churning by the washing machine was about 165 minutes. The commercial churner needed the same time for the churning yoghurt. However, the washing machine produced larger butter granules. The salt addition at 0, 1, and 0 2% concentrations to the pasteurized cow milk yoghurt which was pasteurized at 75°C/5 min resulted in buttermilk containing 1.2, 1.0, and 0.2% fat respectively, while the addition of the same salt concentrations to the yoghurt made from cow milk pasteurized at 95°C/5 min resulted in 1.8, 1.4 and 0.8% fat in the buttermilk. In case of yoghurt made from sheep milk, fat concentrations in the buttermilk were 1.1, 0.9, and 0.5% when the milk was pasteurized at 75°C/5 min, and 0.9, 0.2 and 0.1% when the milk was pasteurized at 95°C/5 min. These results showed that pasteurization did not affect the churning negatively and that the low temperature pasteurization is to be recommended in case of cow milk, while the high temperature pasteurization is to be recommended for sheep milk. The products of churning were chemically, microbiologically and organoleptically acceptable. The results of this study showed that the rotor washing machine could be successfully used as an alternative to the Su’on for churning of yoghurt .It also shows that pasteurization and the addition of salt could improve significantly the churning process and the quality of churning products.

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15. Concentration of Acidic Whey and Its Utilization in Hamam 14. A Study of the Use of the Non-Automatic Rotor Washing Machine for the Breadmaking (1995) Separation of Butter from Yoghurt used for Jameed Production (1995) Maha A. Abu-Eisheh\ University of Jordan Reema Nayef Khanfer\ University of Jordan Supervisor: Dr. Ali K. Al-Sa’ed Supervisor: Dr. Mohammed Isam Yamani Co-supervisor: Dr. Mohamed A. Humeid Co-supervisor: Dr. Mohammed Ali Humeid

More than 20,000 tons of normal whey mainly of the acidic type are produced as Butter and buttermilk are produced traditionally in Jordan by churning fermented a by-product in labneh and cheese making in Jordan. The majority of this whey is sheep and goat milk in a bag made of goat skin called the Su’on. Because this method disposed of in the sewerage and this contributes to the pollution problems in Jordan. is labor and time consuming and unhygienic, some producers have turned to the This study aimed at concentrating the acidic whey and its utilization as an improver in conventional household rotor washing machines as an alternative to the Su’on with breadmaking. varying degrees of success. Acidic normal whey was concentrated using two techniques. The first was This study aimed at studying the performance of the rotor type washing machine Climbing film and natural circulator evaporation (CF). The second technique was in churning of yoghurt made from cow and sheep milk. The effect of milk Double jacketed open pan evaporator (OP) concentration was performed, with and pasteurization at different temperature/time combinations as well as NaC1 without pH adjustment. Normal whey was concentrated to 30, 40, and 50% total concentrations in yoghurt before churning was also tested. The products of churning solids. (butter and buttermilk) were examined chemically and microbiologically and were The chemical and physical properties of normal and concentrated whey were tested organoleptically. Furthermore, the efficiency of the washing machine and that of determined. commercial churner (α-Laval) were compared. Forty percent total solids concentrated whey using CF and OP techniques with Natural set yoghurt prepared from cow and sheep milk which was cooled to 7°C and without pH adjustment and normal whey were used at different water replacement could be churned efficiently in the washing machine. It was found that filling of the ratios (10, 20, 30, 40 and 50%) water replacement level was adjusted to have the same drum to 2/3 of its nominal capacity was most suitable for the churning .The time total solids content in liquid whey, to study their effects on the Farinograph needed for the completion .of churning by the washing machine was about 165 measurements and the gassing power properties of the wheat flour-whey blends. minutes. The commercial churner needed the same time for the churning yoghurt. Farinograph tests revealed that all the treatments decreased mechanical tolerance However, the washing machine produced larger butter granules. index of the dough, with no effect on the dough development time. The salt addition at 0, 1, and 0 2% concentrations to the pasteurized cow milk Baking test was conducted using normal and 40% total solids of concentrated yoghurt which was pasteurized at 75°C/5 min resulted in buttermilk containing 1.2, whey at different levels and as a partial replacer for bread improver. Addition of whey 1.0, and 0.2% fat respectively, while the addition of the same salt concentrations to the in general either normal or concentrated increased significantly (p ≤ 0.05) proof time, yoghurt made from cow milk pasteurized at 95°C/5 min resulted in 1.8, 1.4 and 0.8% loaf weight and specific loaf volume. fat in the buttermilk. In case of yoghurt made from sheep milk, fat concentrations in The sensory evaluation results showed that Hamam bread made with 30% the buttermilk were 1.1, 0.9, and 0.5% when the milk was pasteurized at 75°C/5 min, replacement ratio of concentrated whey (40% TS) using CF technique with pH and 0.9, 0.2 and 0.1% when the milk was pasteurized at 95°C/5 min. These results adjustment gave the highest total scores (88.6), whereas the control bread gave only showed that pasteurization did not affect the churning negatively and that the low (77). temperature pasteurization is to be recommended in case of cow milk, while the high The storability study revealed that the addition of whey delayed mould growth, temperature pasteurization is to be recommended for sheep milk. The products of up to 5 days compared with 3 days for the control. churning were chemically, microbiologically and organoleptically acceptable. The It was found that addition of either normal or concentrated acidic whey had a results of this study showed that the rotor washing machine could be successfully used retardation effect on the staling property of Hamam bread as indicated by the sensory as an alternative to the Su’on for churning of yoghurt .It also shows that pasteurization evaluation results. and the addition of salt could improve significantly the churning process and the Addition of whey (Normal and concentrated) as a partial replacer (50%) of quality of churning products. improver that is usually added at 1% level, did not effect the sensory properties of Hamam bread, except the improvement of texture, 21 Volume 11, No. 25, 2011 20 23

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16. A Study toward the Simplification of the Californian Method for the Production of Black Table Olives, Using Two Local Cultivars (1995) Mahmood Khalil Mahmood Radwan\ University of Jordan Supervisor: Mohammad Ali Humeid Co-Supevisor: Dr. Mohammad Isam Yamani

This study aimed at investigation of the possibility of simplifying some steps of the Californian method for the production of black table olives. The experiments were carried out on two local cultivars namely Nabali & Rasee’i, to overcome some difficulties related to:

- The control of initial lye treatment which facilitates the subsequent lye treatments - The development and fixation of olive pigments which is negatively affected by the lye treatment. - The elimination of residual lye from the fruits after the final lye treatment.

The results showed that treatment of the fruits with boiling water for 25 seconds reduced the time required for final lye treatment to the half whereas the conventional initial treatment with 2% lye reduced the final lye treatment to 1/5 as compared with the control. The development of the color by oxidation with oxygen gas-as a new method proved to be superior to the conventional oxidation by aeration; 3 hours were sufficient to develop a black color in Rasee’i, and a dark brown color in Nabali olives. In comparison, a 12-hour aeration failed to develop the same color in both olive varieties. The result of the sensory evaluation showed the sensory superiority of the table olives neutralized with carbonic acid, as compared with olive treated with citric acid or washed successively with water to eliminate the excess alkali. Based on the results of this study, a modified method for pickling black table olives is outlined as follows: Soaking the fruits in 2% caustic soda until the skin is penetrated, then exposing the fruits to oxygen gas in closed containers for 3 hours with intermittent shaking, followed by soaking in 1% caustic soda until 2/3 of the flesh depth is penetrated. A second oxygen treatment is applied, then the fruits are rinsed three times with water and transfer to 7% brine, neutralization of alkali is performed by three times

percolation with CO2 gas every three days for 10 minutes each, finally the fruits are stored for few months under anaerobic condition.

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16. A Study toward the Simplification of the Californian Method for the 17. Effect of addition of sodium bicarbone in the production of Al-Mashrouh Production of Black Table Olives, Using Two Local Cultivars (1995) bread on its physical and sensory properties (1995) Mahmood Khalil Mahmood Radwan\ University of Jordan By: Hanee Meslem Domour\ University of Jordan Supervisor: Mohammad Ali Humeid Supervisor: Dr. M, Ali Humeid Co-Supevisor: Dr. Mohammad Isam Yamani In Jordan, bakers use variable amounts of sodium bicarbonate (baking soda) in This study aimed at investigation of the possibility of simplifying some steps of addition to yeast in the production of certain types of bread, e.g. ‘Mashrouh” and the Californian method for the production of black table olives. The experiments were Tannouri”. This addition is practiced without any scientific or legal reference. carried out on two local cultivars namely Nabali & Rasee’i, to overcome some This study was undertaken to investigate the effects of adding different levels of difficulties related to: baking soda on the physical and some chemical characteristics of dough and ‘Mashrouh’ bread. The effect of leavening using bakers yeast (C02 production) was - The control of initial lye treatment which facilitates the subsequent lye also studied. treatments Bread produced using four levels of baking soda (zero,1200,1800,and 3600 ppm) - The development and fixation of olive pigments which is negatively affected by was evaluated by sensory testing Six levels of baking soda (zero, 1200, the lye treatment. 1800,2400,3000 and 3600) were selected for the study of dough characteristics. The - The elimination of residual lye from the fruits after the final lye treatment. results of the farinograph and extensigraph measurements showed significant effects on the rheological properties of the dough. The results showed that treatment of the fruits with boiling water for 25 seconds The stability of dough increased gradually from 5 in the control to 31 min at reduced the time required for final lye treatment to the half whereas the conventional 3600 ppm level. Accordingly, the time to break down increased from 4 to 30 min, initial treatment with 2% lye reduced the final lye treatment to 1/5 as compared with whereas the mechanical tolerance index decreased from 55 to 30 Brabender units the control. (BU). The energy as measured by the extensigraph increased from 115 at zero level to The development of the color by oxidation with oxygen gas-as a new method 145 cm2 at 3600 ppm level. proved to be superior to the conventional oxidation by aeration; 3 hours were The extensibility increased from 153 to 165 mm and the resistance to extension sufficient to develop a black color in Rasee’i, and a dark brown color in Nabali olives. increased from 440 to 520 BU at 3600 ppm level (after 135 min proofing). In comparison, a 12-hour aeration failed to develop the same color in both olive The pH of the dough was significantly increased with increasing level of baking varieties. soda namely from 6.01 in the control to 6.96 at 3600 ppm. The C02 production was The result of the sensory evaluation showed the sensory superiority of the table statistically not affected by the baking soda addition, though the highest C02 olives neutralized with carbonic acid, as compared with olive treated with citric acid or production was observed at 1800 ppm level. washed successively with water to eliminate the excess alkali. The addition of either 1200, 1800 or 3600 ppm to the dough resulted in Based on the results of this study, a modified method for pickling black table facilitating the manual flattening and spreading of the dough pieces that are very basic olives is outlined as follows: to reach the desired thickness (few mm) of the loaf without having holes or being torn Soaking the fruits in 2% caustic soda until the skin is penetrated, then exposing off. The baking time was reduced due to the addition of 1200, 1800 or 3600 to 9.5, 9.5, the fruits to oxygen gas in closed containers for 3 hours with intermittent shaking, and 14% respectively. This resulted in a weight increase of the loaves from 1 % at followed by soaking in 1% caustic soda until 2/3 of the flesh depth is penetrated. A 1200 to 2.5% at 3600 ppm and a corress ponding increase in the moisture content from second oxygen treatment is applied, then the fruits are rinsed three times with water 0.3 to 0.7%. However, the rate of moisture loss was elevated proportionally to the and transfer to 7% brine, neutralization of alkali is performed by three times level added. The sensory evaluation of the bread using ranking test showed an improving effect of adding 1200 and 1800 ppm sodium bicarbonate. Where as 3600 percolation with CO2 gas every three days for 10 minutes each, finally the fruits are ppm level decreased the overall quality of the ‘Mashrouh’ bread. stored for few months under anaerobic condition. On the basis of these results, it is recommended to permit the addition of not more than 1800 ppm sodium bicarbonate to flour for making Mashrouh bread. 23 Volume 11, No. 25, 2011 22 25

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Provided further tests do not show negative effects on health and the nutritive value of this basic food.

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Provided further tests do not show negative effects on health and the nutritive value of 18. The Use of Salt-Tolerant Lactic Acid Bacteria in the Production of White this basic food. Boiled Cheese (1996) Anas A. Al-Nabulsi\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Co-Supervisor: Dr. Malik Haddadin

None of the 26 different commercial dairy lactic acid bacteria (LAB) cultures examined in this study were able to grow well in non fat dry milk (NFDM) containing sodium chloride (NaCl) at concentrations >3%. So these cultures could not be used in processing of Nabulsi cheese, because of the high salt concentration found in the cheese after short time of brining. Salt tolerant LAB able to grow in NFDM with 5% NaC1 were isolated from cow and sheep milk samples obtained from local dairy farms in Jordan. It was possible to isolate 16 salt tolerant LAB from the 15 cow milk samples. These were Enterococcus pseudoavium (4), E. faecalis (3), E. durans (2), Lactococcus lactis sub sp. lactis (4), Lacto garivae (2), and Lactobacillus casei sub sp. Rhamnosus (1). It was possible to isolate 14 tolerant LAB from the 10 sheep milk samples. These were E. hiare (4), E. durans (2), E. pseudoavium (1), E. faecium (2), E. avium (2), L. casei sub sp. pseudoplantarum (2), and L. sharpeae (1). E. faecalis, Lacto lactis sub sp. lactis and L. casei subs sp. rhamnosus which were isolated from cow milk and E. faecium, E. durans and L. casei sub sp. pseudoplantarum which were isolated from sheep milk were the most active salt tolerant LAB when grown in NFDM containing 5% NaC1, as proved by their ability to lower the pH. Therefore these cultures were selected to be used as starter cultures in making Nabulsi cheese by the traditional method. The Nabulsi cheese was made from sheep milk (original pH 6.6) to which 1% (v/v) of the above mentioned LAB were added to the pasteurized cheese milk (63°C for 30 min). A control cheese was made without the addition of starter culture. Sensory evaluation was conducted after 1 and 2 weeks using the hedonic scale. After 1 week there was no significant differences between the different cultures and control and L. casei sub sp. pseudoplantarum gave the highest acceptability score and being significant (p <0.05) after the 2 weeks test, salt content and pH were determined during the 2 weeks of the storage periods for both the cheese and brine solution. E. durans gave the lowest pH of cheese and lowest salt content after the second week of storage while in brine L. casei sub sp. pseudoplantarum lowered the pH more than the other cultures but salt content of the brine of E. faecium showed the lowest salt content.

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19. The Use of Sorbate and Benzoate Salts to Inhibit the Growth of Yeasts in Labaneh (1996) Ghadeer Fawzi Mihyar\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Co-Supervisor: Dr. Ali Kamil Al-Sa’ed

Twenty five samples of commercially produced labaneh in Jordan were ex- amined for their content of sorbic and benzoic acids using HPLC technique. The recovery values of sorbic and benzoic acids were about 90.4 and 99%, respectively. Both preservative levels were significantly higher (p<0.5) in the packaged labaneh samples (14 samples) than in the loose ones (11 samples). In the packaged labaneh, sorbic acid was in the range of 87 to 900 mg/kg and was detected in 7 samples, while benzoic acid in the range of 60 to 2000mg/kg was detected in 8 samples. The rest of packaged labaneh samples contained a low levels of benzoic acid (<32 mg/kg). Three of the packaged samples contained the sorbic and benzoic acids at the same time. Sorbic acid was not detected in any of the loose labaneh samples, whereas low levels of benzoic acid were found. According to the previous studies, the low levels of benzoic acid (<60 mg/kg) are supposed to be a natural benzoic acid found normally in some fermented dairy products. The resistance of 10 yeast flora isolated from labaneh to sorbate and benzoate was examined in glucose peptone yeast extract (GPY) broth adjusted to pH 3.8 and in yeast-free labaneh. In GPY broth, both preservatives caused an elongation of the lag liase, and its duration was depending on the added concentration. Potassium sorbate caused a more pronounced effect on the lag phase, and its minimum inhibitory concentrations in GPY broth was lower than that of sodium benzoate for all the yeasts. In yeast-free labaneh, both preservatives caused an elongation in the lag phase and reduction in the final cell count, and all the yeast flora showed a higher resistance to sodium benzoate than to potassium sorbate during the 21 d storage at 5°C. In both labaneh and GPY broth, Geotrichum candidum and Trichosporon cutaneun were the most sensitive to the two preservatives. Saccharomycs cerevisiae biovar 7, Trichosporon brassicae, Candida blankii and Cryptococcus curvatus showed an intermediate resistance, whereas Debaromyces hansenii and Pichia farinosa showed the highest resistance. Saccharomyces cerevisiae biovar I had an intermediate resistance in GPY broth, but it exhibited a higher resistance to both preservatives in labaneh. Saccharomyces cerevisiae biovar 2 was among highly resistant yeast species to both preservatives in GPY broth, but it showed a higher sensitivity to sorbate in labaneh. When sorbate or benzoate were added, to labaneh with a low initial yeast count (103 cfu/g), a level of <150 and <250 mg/kg, respectively protected it from spoilage (105 cfu/g) for 7 d at 5°C, whereas a higher concentrations (200 and >400 mg/kg,

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19. The Use of Sorbate and Benzoate Salts to Inhibit the Growth of Yeasts in respectively) were needed if the shelf-life has to be extended to 14d. Labaneh with Labaneh (1996) high initial yeast count (circa 104 cfu/g) required >300 and >400 mg/kg of sorbate and Ghadeer Fawzi Mihyar\ University of Jordan benzoate, respectively to be kept stable at 5°C for 7 or 14 d. Supervisor: Dr. Mohammed Isam Yamani The addition of the two preservatives to the packaged labaneh at high con- Co-Supervisor: Dr. Ali Kamil Al-Sa’ed centrations, though is not approved by the Jordanian standard, it should be regulated.

Twenty five samples of commercially produced labaneh in Jordan were ex- amined for their content of sorbic and benzoic acids using HPLC technique. The recovery values of sorbic and benzoic acids were about 90.4 and 99%, respectively. Both preservative levels were significantly higher (p<0.5) in the packaged labaneh samples (14 samples) than in the loose ones (11 samples). In the packaged labaneh, sorbic acid was in the range of 87 to 900 mg/kg and was detected in 7 samples, while benzoic acid in the range of 60 to 2000mg/kg was detected in 8 samples. The rest of packaged labaneh samples contained a low levels of benzoic acid (<32 mg/kg). Three of the packaged samples contained the sorbic and benzoic acids at the same time. Sorbic acid was not detected in any of the loose labaneh samples, whereas low levels of benzoic acid were found. According to the previous studies, the low levels of benzoic acid (<60 mg/kg) are supposed to be a natural benzoic acid found normally in some fermented dairy products. The resistance of 10 yeast flora isolated from labaneh to sorbate and benzoate was examined in glucose peptone yeast extract (GPY) broth adjusted to pH 3.8 and in yeast-free labaneh. In GPY broth, both preservatives caused an elongation of the lag liase, and its duration was depending on the added concentration. Potassium sorbate caused a more pronounced effect on the lag phase, and its minimum inhibitory concentrations in GPY broth was lower than that of sodium benzoate for all the yeasts. In yeast-free labaneh, both preservatives caused an elongation in the lag phase and reduction in the final cell count, and all the yeast flora showed a higher resistance to sodium benzoate than to potassium sorbate during the 21 d storage at 5°C. In both labaneh and GPY broth, Geotrichum candidum and Trichosporon cutaneun were the most sensitive to the two preservatives. Saccharomycs cerevisiae biovar 7, Trichosporon brassicae, Candida blankii and Cryptococcus curvatus showed an intermediate resistance, whereas Debaromyces hansenii and Pichia farinosa showed the highest resistance. Saccharomyces cerevisiae biovar I had an intermediate resistance in GPY broth, but it exhibited a higher resistance to both preservatives in labaneh. Saccharomyces cerevisiae biovar 2 was among highly resistant yeast species to both preservatives in GPY broth, but it showed a higher sensitivity to sorbate in labaneh. When sorbate or benzoate were added, to labaneh with a low initial yeast count (103 cfu/g), a level of <150 and <250 mg/kg, respectively protected it from spoilage (105 cfu/g) for 7 d at 5°C, whereas a higher concentrations (200 and >400 mg/kg,

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20. Extraction of Carotenoid Pigments from Tomato Pomance and its Use as A Food Color (1996) Dema Shaker Hussein\ University of Jordan Supervisor: Dr. Ayed S. Amr

The objective of this study was to extract a pigment (carotenoid) from tomato pomace, and to use it as a food colorant. Tomato pomace was extracted with several organic solvents i.e., ethanol, methanol, acetone, diethyl ether, butanol, hexane and petroleum ether at 40-60°C. In addition the following solvent systems were used, carbon tetrachloride: ethanol (1:1) trichloroethylene: ethanol (1:1), hexane: acetone (1:1) hexane:ethanol (1:1), hexane: acetone: ethanol (2:1:1) and corn oil. Total carotenoids content was determined and yields on dry matter basis were calculated. Tomato pigment extract was purified and separated using MgO:Celite (1:1 wt/wt) column. Fractions were identified and their proportions were calculated. Stability of the pigment extract to heat treatment, light, oxygen and pH was evaluated and % concentration retentions of the pigment extract after each treatment were calculated based on 100 concentration of a control sample. The kinetic order of the thermal degradation and photodegradation reactions were determined and reaction rate constants were calculated. The pigment extract was applied to foods such as margarine, cream, cheese spread, ice-cream, cake, kunafa, sausage, rice, popcorn, ready to fry extruded potato chips, tomato ketchup, and juices. The colored foods were evaluated by thirty taste panelists. Acceptance and rejection of the colored foods were determined using the table for two tailed test. Results showed that the solvent system hexane: acetone: ethanol (2:1:1) gave high yields of pigments, and the safety of these solvents favor their use. Hexane: acetone:ethanol extracted 149.06 mg pigment/kg wet tomato pomace. Tomato pomace contained five carotenoids, phytoene and phytofluene (18.22 and 7.6 mg/kg respectively), β -carotene (6.1mg/kg), δ-carotene (3.24 mg/kg), γ-carotene (4.03 mg/kg), and lycopene (97.58 mg/kg). Stability studies showed that after heat treatment of the pigment extract at 35, 45, 55 and 65°C for 8 days, only 41, 37, 29, and 24% of the original pigment concentrations were retained respectively. After 10 days of exposure of tomato pigment to direct light, 41 % of the pigment was retained. Continuous oxygen flushing for 96 hours caused 30% loss of the pigment. Acid and alkaline conditions did not affect the pigment extract. The pigment extract was applied as a food colorant to several foods. The sensory evaluation results showed that only ice cream, margarine, ready to fry extruded potato chips and rice were accepted.

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20. Extraction of Carotenoid Pigments from Tomato Pomance and its Use as A Food Color (1996) 21. Utilization of Carob Powder as a Substitute for Cocoa Powder in Some Food Dema Shaker Hussein\ University of Jordan Products (1996) Supervisor: Dr. Ayed S. Amr Hana’a Mohammed Ali AL-Ghizawi\ University of Jordan Supervisor: Dr. Ali Kamel AL-Sa’ed The objective of this study was to extract a pigment (carotenoid) from tomato pomace, and to use it as a food colorant. The aim of this study is to investigate the possibility of utilizing roasted carob as Tomato pomace was extracted with several organic solvents i.e., ethanol, a partial or total replacer for cocoa powder in some food products. Also to study the methanol, acetone, diethyl ether, butanol, hexane and petroleum ether at 40-60°C. In acceptability as well as the physical and chemical characteristics of the prepared addition the following solvent systems were used, carbon tetrachloride: ethanol (1:1) products. trichloroethylene: ethanol (1:1), hexane: acetone (1:1) hexane:ethanol (1:1), hexane: Measurements of weight, length, width and thickness of carob pods were 31.84 acetone: ethanol (2:1:1) and corn oil. Total carotenoids content was determined and g, 123.38 mm, 19.53 mm and 9.33 mm respectively. The seeds make up 20% of the yields on dry matter basis were calculated. whole pod weight, whereas the pulp to kernel ratio was 4:5. Tomato pigment extract was purified and separated using MgO:Celite (1:1 Roasting process of kibbled and whole pods at different time temperature wt/wt) column. Fractions were identified and their proportions were calculated. combinations produced carob with different colors and flavors. Roasting kibbled carob Stability of the pigment extract to heat treatment, light, oxygen and pH was at 150°C for 60 minutes was preferred by the sensory panel. evaluated and % concentration retentions of the pigment extract after each treatment The chemical composition of roasted carob were: moisture, 9.027%; crude were calculated based on 100 concentration of a control sample. The kinetic order of protein, 5.82%; crude fat, 0.74; ash, 2.84%; crude fiber, 7.24%; NFE, 74.7%; tannin, the thermal degradation and photodegradation reactions were determined and reaction 3,75%; and total sugars 38.7%. The pH value of roasted carob powder was 4.81. On rate constants were calculated. the other hand, the physical characteristics were: water activity, 0.33; particle size, 150 The pigment extract was applied to foods such as margarine, cream, cheese m; and absorbency of the clear roasted carob extract at 360 nm, 0.851. spread, ice-cream, cake, kunafa, sausage, rice, popcorn, ready to fry extruded potato Roasting and sieving affected the chemical composition of carob. Total sugars, chips, tomato ketchup, and juices. moisture, crude fiber and protein decreased whereas tannin increased. The colored foods were evaluated by thirty taste panelists. Acceptance and Sensory analysis results showed that incorporation of roasted carob powder in rejection of the colored foods were determined using the table for two tailed test. ice-cream, cake, peanut based spreads and candy bars gave products that differs in Results showed that the solvent system hexane: acetone: ethanol (2:1:1) gave color and flavor from control products where cocoa powder was incorporated. On the high yields of pigments, and the safety of these solvents favor their use. Hexane: other hand incorporation of roasted carob powder resulted in a marked improvement of acetone:ethanol extracted 149.06 mg pigment/kg wet tomato pomace. the sensory properties of the prepared ice-cream, whereas cake and candy bars were Tomato pomace contained five carotenoids, phytoene and phytofluene (18.22 and moderately accepted, on the other hand such incorporation decreased the sensory 7.6 mg/kg respectively), β -carotene (6.1mg/kg), δ-carotene (3.24 mg/kg), γ-carotene properties of the prepared peanut based spreads. (4.03 mg/kg), and lycopene (97.58 mg/kg). Proximate analysis showed that utilization of roasted carob powder in formulated Stability studies showed that after heat treatment of the pigment extract at 35, 45, products did not affect significantly their composition except in raising the crude fiber 55 and 65°C for 8 days, only 41, 37, 29, and 24% of the original pigment content. concentrations were retained respectively. After 10 days of exposure of tomato It was noticed that addition of roasted carob affected inversely the overrun of ice pigment to direct light, 41 % of the pigment was retained. Continuous oxygen flushing cream and textural properties of cake. Also storability test did not show marked for 96 hours caused 30% loss of the pigment. Acid and alkaline conditions did not differences among different types of cake, ice cream and candy bars. affect the pigment extract. The pigment extract was applied as a food colorant to several foods. The sensory evaluation results showed that only ice cream, margarine, ready to fry extruded potato chips and rice were accepted.

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22. Production of Low-Sodium Fermented Cucumbers and Turnips (1996) Fadwa Ghazi Hammouh\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Co-Supervisor: Dr. Mohammed Ali Humied

The increasing health concerns about sodium intake by consumers in the last years has influenced many food processors to reformulate and produce low or no-salt (NaCI) food products, by replacing NaC1 with other salt substitutes. Prominent among such foods, are the fermented vegetables, because of their high sodium content. This work was undertaken to study the possibility of producing fermented cucumbers and turnips of acceptable quality with lower concentrations of table salt by partial or total

replacement of NaC1 with KC1, CaCI2, and combinations of them. The lowest concentration of salt (NaC1) in the fermentation brines which could result in an acceptable naturally and controlled fermented cucumbers and turnips was

4% when accompanied with 0.2% CaC12. This concentration was used as a control for

the partial or total (25, 50, and 100%) replacements of NaC1 with KCI, CaCI2, and combinations of them. The results of the microbiological examinations of the naturally (without the addition of Lactobacillus plantarum) fermented cucumbers and turnips showed a rapid increase in the LAB counts of all brines reaching >108 CFU/ml during the first 7 days. A transient and limited increase in the Enterobacterjaceae counts was noted in the brines and reached their maximum by day 4. A slow and gradual increase in yeast counts was noticed. Decreasing NaC1 concentration in the brines was generally accompanied by an increase in yeast lag phase in the first 2 weeks of fermentation especially when replacing NaC1 by KC1. The results of the controlled (with the addition of L. plantarum) femented cucumbers and turnips showed a rapid increase in the LAB counts of all brines and reached >108 CFU/ml during 7 days. A drop in the Enterohacteriaceae counts was more rapid in comparison with the natural fermentation. Yeasts growth was relatively low in all brines and was not detected in any of the brines by day 4. Earlier increase in the acidities of the brines and a decrease in their pH were noticed. The results of this study showed that 4% was the lowest NaC1 concentration of the brine that resulted in an acceptable fermented cucumbers and turnips. The naturally and controlled fermented cucumbers and turnips in brines containing the following

combinations of NaC1, KC1, and CaC12 were organoleptically acceptable: 3, 1, 0%; 2, 2, 0%; 3, 0, 1%; 3, 0.5, 0.5%; 2, 1, 1 %, respectively. The combination 3, 0.5, 0.5% was the mostly acceptable while the combination 2, 1, 1% was the least acceptable, and the rest of combinations fell between these two combinations. There were clear difference between the naturally and controlled fermentation of all combinations. Higher sensory scores were obtained in the controlled fermentations than the natural

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22. Production of Low-Sodium Fermented Cucumbers and Turnips (1996) ones. Fadwa Ghazi Hammouh\ University of Jordan None of the fermented cucumbers and turnips with a complete NaC1 replacement Supervisor: Dr. Mohammed Isam Yamani (4% KC1, 4% CaC12, and 2% of both of them) was organoleptically acceptable. Co-Supervisor: Dr. Mohammed Ali Humied

The increasing health concerns about sodium intake by consumers in the last years has influenced many food processors to reformulate and produce low or no-salt (NaCI) food products, by replacing NaC1 with other salt substitutes. Prominent among such foods, are the fermented vegetables, because of their high sodium content. This work was undertaken to study the possibility of producing fermented cucumbers and turnips of acceptable quality with lower concentrations of table salt by partial or total replacement of NaC1 with KC1, CaCI2, and combinations of them. The lowest concentration of salt (NaC1) in the fermentation brines which could result in an acceptable naturally and controlled fermented cucumbers and turnips was

4% when accompanied with 0.2% CaC12. This concentration was used as a control for the partial or total (25, 50, and 100%) replacements of NaC1 with KCI, CaCI2, and combinations of them. The results of the microbiological examinations of the naturally (without the addition of Lactobacillus plantarum) fermented cucumbers and turnips showed a rapid increase in the LAB counts of all brines reaching >108 CFU/ml during the first 7 days. A transient and limited increase in the Enterobacterjaceae counts was noted in the brines and reached their maximum by day 4. A slow and gradual increase in yeast counts was noticed. Decreasing NaC1 concentration in the brines was generally accompanied by an increase in yeast lag phase in the first 2 weeks of fermentation especially when replacing NaC1 by KC1. The results of the controlled (with the addition of L. plantarum) femented cucumbers and turnips showed a rapid increase in the LAB counts of all brines and reached >108 CFU/ml during 7 days. A drop in the Enterohacteriaceae counts was more rapid in comparison with the natural fermentation. Yeasts growth was relatively low in all brines and was not detected in any of the brines by day 4. Earlier increase in the acidities of the brines and a decrease in their pH were noticed. The results of this study showed that 4% was the lowest NaC1 concentration of the brine that resulted in an acceptable fermented cucumbers and turnips. The naturally and controlled fermented cucumbers and turnips in brines containing the following combinations of NaC1, KC1, and CaC12 were organoleptically acceptable: 3, 1, 0%; 2, 2, 0%; 3, 0, 1%; 3, 0.5, 0.5%; 2, 1, 1 %, respectively. The combination 3, 0.5, 0.5% was the mostly acceptable while the combination 2, 1, 1% was the least acceptable, and the rest of combinations fell between these two combinations. There were clear difference between the naturally and controlled fermentation of all combinations. Higher sensory scores were obtained in the controlled fermentations than the natural

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23. A Study of the Microbiology and Major Components of Lupine (Lupinus spp) Seeds Debittered by Steeping in Water (1996) Suleiman Jamil Abu Tayeh\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Co- Supervisor: Dr. Adbulazim S. Salhab

In this work, a study of the microbiological quality and chemical analysis of commercially debittered lupine seeds was undertaken. A total of 40 samples were examined (20 in winter and 20 in summer) to find out numbers and types of microorganisms present, including aerobic plate count (APC), and the counts of lactic acid bacteria (LAB), Enterobacteriaceae, yeasts and molds. The samples were also tested for, Salmonella, Shigella and Staphylococcus aureus, Determination of alkaloid contents, proximate analysis and NaCl were also included in the study. Furthermore, debittering trails of lupine seeds were done using 1% citric acid and 10% sodium bicarbonate, and tap water as control. Alkaloid content, numbers of bacteria and sensory evaluation were determined during the processes. The microbial load of market lupine seeds was high, and spherical lactic bacteria (SLAB) belonging to Lactococcus, Enterococcus, Leuconostoc and Pediococcus were the predominant genera. The averages of the APC and the counts of LAB, Enterobacteriaceae and yeasts and moulds of the summer and winter samples, were (1.1 x l09, 1.2 x107), (1.6 x109, 1 x108), (1.3 x107, .4.6 x105), (5.1x103 and 9.9 x 103) CFU/g, respectively .Summer samples had significantly higher counts ( p<0.05) than winter samples. Salmonella and Shigella were not isolated from any of the samples but Staphylococcus aureus counts were <10/g (CFU/g) for all samples. Isolated bacteria and yeasts were identified up to species level, Leuconostoc spp had the highest isolation rate in summer and winter samples, followed by Enterococcus spp, Lactococcus spp and Pediococcus spp. Pediococcus spp were isolated only in summer samples, while Lactococcus spp, were found only in winter samples. Citrobacter had the highest isolation rate among the Enterobacteriaceae, followed by Entrobacter, Esherishia and Klebsiella, Citrobacter freundii, Entrobacter cloacae, Escherichia coli and Klebsiella ozaenae. Saccharomyces and Rhodotorula had the highest isolation rate among the yeasts, followed by Candida and Cryptococcus. Saccharomyces cerivisiae, Cryptococcus curvatus, Rhodotorual minuta and Candida blankii were isolated in winter and summer samples, Candida pinus was isolated only from winter samples. The proximate composition of debittered lupine was as follows: moisture 65.2%, protein 10.7%, fat 3.8%, crude fibre 3.9%, carbohydrate 10.9%, ash 5.7%, sodium chloride 3.6-3.7% and the pH ranged between 4.4-4.9. Total alkaloid (as lupanine percentage) for ready-to-eat-lupine seeds ranged between 0.07-0.01percent. Only in 3

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23. A Study of the Microbiology and Major Components of Lupine (Lupinus spp) samples the alkaloid concentration exceeded 0.02%, still this concentration is regarded Seeds Debittered by Steeping in Water (1996) safe from public health point of view. TLC and GC-MS showed that lupanine was the Suleiman Jamil Abu Tayeh\ University of Jordan main alkaloid for lupine. GC-MS showed that there were other minor alkaloids in Supervisor: Dr. Mohammed Isam Yamani lupine such as α-isolupanine, oxylupanine, angustifoline. Co- Supervisor: Dr. Adbulazim S. Salhab The alkaloid content of the seeds debittered by water, 1% citric acid and 10%

sodium bicarbonate were below 0.02%, which is considered to be safe (<0.02%). The In this work, a study of the microbiological quality and chemical analysis of debittering occurred sooner when using 10% sodium bicarbonate (48 h) than when commercially debittered lupine seeds was undertaken. A total of 40 samples were using 1% citric acid (72 h) and tap water (96 h). examined (20 in winter and 20 in summer) to find out numbers and types of microorganisms present, including aerobic plate count (APC), and the counts of lactic APC and the count of LAB were low when compared to market samples and acid bacteria (LAB), Enterobacteriaceae, yeasts and molds. The samples were also yeasts and molds and Entrobactriaceae were not detected, indicating lack of hygienic tested for, Salmonella, Shigella and Staphylococcus aureus, Determination of alkaloid practices during production of commercial lupine. The sensory evaluation results contents, proximate analysis and NaCl were also included in the study. Furthermore, showed that control sample (lupine seed debittered with water) was preferred debittering trails of lupine seeds were done using 1% citric acid and 10% sodium significantly (p<0.05) to the seeds debittered by 1% citric acid and 10% sodium bicarbonate, and tap water as control. Alkaloid content, numbers of bacteria and bicarbonate respectively, Unwanted changes in color and taste of the seeds debittered sensory evaluation were determined during the processes. by 10% sodium bicarbonate and 1% citric acid were noticed. These changes affected The microbial load of market lupine seeds was high, and spherical lactic bacteria negatively the acceptance of the seeds when tested organoleptically. (SLAB) belonging to Lactococcus, Enterococcus, Leuconostoc and Pediococcus were the predominant genera. The averages of the APC and the counts of LAB, Enterobacteriaceae and yeasts and moulds of the summer and winter samples, were (1.1 x l09, 1.2 x107), (1.6 x109, 1 x108), (1.3 x107, .4.6 x105), (5.1x103 and 9.9 x 103) CFU/g, respectively .Summer samples had significantly higher counts ( p<0.05) than winter samples. Salmonella and Shigella were not isolated from any of the samples but Staphylococcus aureus counts were <10/g (CFU/g) for all samples. Isolated bacteria and yeasts were identified up to species level, Leuconostoc spp had the highest isolation rate in summer and winter samples, followed by Enterococcus spp, Lactococcus spp and Pediococcus spp. Pediococcus spp were isolated only in summer samples, while Lactococcus spp, were found only in winter samples. Citrobacter had the highest isolation rate among the Enterobacteriaceae, followed by Entrobacter, Esherishia and Klebsiella, Citrobacter freundii, Entrobacter cloacae, Escherichia coli and Klebsiella ozaenae. Saccharomyces and Rhodotorula had the highest isolation rate among the yeasts, followed by Candida and Cryptococcus. Saccharomyces cerivisiae, Cryptococcus curvatus, Rhodotorual minuta and Candida blankii were isolated in winter and summer samples, Candida pinus was isolated only from winter samples. The proximate composition of debittered lupine was as follows: moisture 65.2%, protein 10.7%, fat 3.8%, crude fibre 3.9%, carbohydrate 10.9%, ash 5.7%, sodium chloride 3.6-3.7% and the pH ranged between 4.4-4.9. Total alkaloid (as lupanine percentage) for ready-to-eat-lupine seeds ranged between 0.07-0.01percent. Only in 3

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24. A Study Towards the Improvement of Jameed Quality and Solubility (1996) Jihad “Mohammad Rafeq” Quasem\ University of Jordan Supervisor: Dr. Mohammad Ali Humeid

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 reconstitution of Jameed is a tedious work since the product is difficult to break and to disperse, and the dispersion often lacks stability. This study aimed mainly at improving the solubility of Jameed and the colloidal stability of its dispersion. For this purpose a wettability and a syneresis test of dispersion were developed for the measurement of Jameed solubility. A natural convection solar dryer was designed for drying Jameed balls formed from the strained buttermilk (Jameed paste). The dryer proved to be suitable and protected Jameed from discoloration, cracks and contamination. Three directions were investigated to improve the dispersability of Jameed, treating buttermilk with different pasteurization temperatures, the use of additives and applying different dehydration methods. Treating buttermilk at 55°C for 3 min had the best result regarding Jameed paste yield and solubility, along with the enhancement of Jameed paste texture compared with the other heat treatments. The addition of Gum arabic (0.5%), starch (1%) and 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 addition of baking powder (2%) to the Jameed paste to produce a porous dried product gave an inferior Jameed as indicated by the solubility tests and compared to control. Microwave drying was the worst regarding the effect on solubility of the product, whereas freeze-drying was the best; the other drying methods could be ordered as follows: microwave drying, rotating plate dryer, oven drying, vacuum oven drying, solar drying and freeze-drying. The sensory evaluation of the sauce prepared from the best two treatments produced from sheep milk using hedonic scale test had higher mean scores than control market sample which was Karaki Jameed considered as the best quality in Jordan, without any significant difference between them.

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25. A study to increase the colloidal stability in tahina (1996) 24. A Study Towards the Improvement of Jameed Quality and Solubility (1996) Badera Hameed Al-Yamani\ University of Jordan Jihad “Mohammad Rafeq” Quasem\ University of Jordan Supervisor: Dr. Mohammed A. Humeid Supervisor: Dr. Mohammad Ali Humeid

This study was carried out to look for a practical solution to prevent the Jameed is a fermented dried dairy product in the form of stone hard balls or other phenomenon of oil separation in tahina. shapes produced by straining the heated buttermilk on cloth mesh bags, salting the Microscopic examination showed that the colloidal state in tahina is mainly a formed paste by kneading, shaping and drying in the sun. This product is reconstituted solid in oil system, i.e., a colloidal suspension of solid particles in a continuous oil after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, phase.Oil separation test by centrifugation indicated that about 50% of the oil content which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served is probably adsorbed by the solid particles, whereas the other part is found in the form on cooked rice. The reconstitution of Jameed is a tedious work since the product is of free oil, which could be separated partially or totally on standing by or by difficult to break and to disperse, and the dispersion often lacks stability. This study centrifugation. aimed mainly at improving the solubility of Jameed and the colloidal stability of its Oil separation measurement through storage for a period of 180 days explained dispersion. For this purpose a wettability and a syneresis test of dispersion were that oil separation increased by increasing the storage temperature, and the maximum developed for the measurement of Jameed solubility. A natural convection solar dryer quantity of oil separated on standing within this period at 35°C is 13.7%, which was designed for drying Jameed balls formed from the strained buttermilk (Jameed represents about 25% of the total oil of tahina. This was half of the oil percent, which paste). The dryer proved to be suitable and protected Jameed from discoloration, could be separated by prolonged standing or centrifugation. It had been found that cracks and contamination. Three directions were investigated to improve the combined addition of 2% glycerol with 0.5% saturated citric acid solution or 2% dispersability of Jameed, treating buttermilk with different pasteurization glycerol with 1% distilled monoglyceride give the best results for prevention of oil temperatures, the use of additives and applying different dehydration methods. separation. These additions were selected out of 16 additives representing five groups Treating buttermilk at 55°C for 3 min had the best result regarding Jameed paste which included basic compounds, acids, emulsifying agents, sugars and sugar alcohols yield and solubility, along with the enhancement of Jameed paste texture compared and emulsifying salts. with the other heat treatments. Experiments showed that homogenization of tahina for different time intervals The addition of Gum arabic (0.5%), starch (1%) and carrageenan (0.15%), to the ranging from 1 to 20 min delayed the oil separation but it did not lead to its complete Jameed paste resulted in improvement of solar dried Jameed with significant result for prevention. carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the The heat treatment trials of the sesame seeds showed that roasting of the sesame paste to which carrageenan was used, added an additional improvement to the seeds at temperature up to 160°C for variable times was not suitable for the milling of solubility of Jameed and stability of its dispersion. tahina. Combinations of controlled wetting (10%), incubation at 30°C and steaming of The addition of baking powder (2%) to the Jameed paste to produce a porous sesame at 121°C/15 min then roasting at 100°C resulted in a significant improvement dried product gave an inferior Jameed as indicated by the solubility tests and compared of the milling ability. It was herewith proved that these variables are important factors, to control. which can control the milling ability and fluidity of tahina. Microwave drying was the worst regarding the effect on solubility of the product, Results of this study pointed that there were three important factors, which play a whereas freeze-drying was the best; the other drying methods could be ordered as role in reducing oil separation: the viscosity of the product, the manipulation of follows: microwave drying, rotating plate dryer, oven drying, vacuum oven drying, interaction between hydrophilic components or between hydrophilic and hydrophobic solar drying and freeze-drying. The sensory evaluation of the sauce prepared from the components, and the increase of the surface area of the internal phase. best two treatments produced from sheep milk using hedonic scale test had higher Sensory evaluation using ranking test indicated that the addition of the com- mean scores than control market sample which was Karaki Jameed considered as the binations of 2% glycerol and 0.5% saturated citric acid solution or 2% glycerol and best quality in Jordan, without any significant difference between them. 1% distilled monoglyceride were significantly preferred over the control sample, with no significant difference between these treatments. This improvement may be related to the sweet taste of glycerol.

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Arab Journal of Food & Nutrition

26. Extraction and Characterization of Oil from Tomato Pomace (1998) Amal Suleiman Awad Joher Supervisor:Dr. Ayed S. Amr

Tomato pomace, a waste product in the form of skins, fibers, and seeds, is the major byproduct of the tomato processing industry in Jordan. Oils from tomato pomace, seeds and peels were extracted with n-hexane. Their physical and chemical properties as well as fatty acids composition were studied. The investigated crude tomato seed, pomace, and peel oils were characterized by a pale yellow color. The physicochemical properties of such oils were similar to soybean oil. The oil content was determined for the three varieties (Shams, Wafa, and Gardina), results indicated that seeds, pomace and peels of Shams contained 23.6%, 12.5% and 4.9% oil (DMB) respectively, and that the oil yield varies significantly depending on tomato varieties. The highest in its oil content on DMB was Shams and the lowest was Gardinia. There were no significant differences in the values of specific gravity, refractive index and viscosity among tomato seed and pomace oils. Saponification number of tomato seed oil was significantly higher than the values obtained for both tomato pomace and peel oils. The iodine value of peel oil (50.75) differed significantly from that of both pomace and seed oils which were 101.06 and 118.61, respectively. According to the iodine value, the peel oil could be classified as non-drying oil while pomace and seed oils could be classified as semi-drying oils. Peroxide value was used to evaluate the oxidative rancidity of the extracted oils. The methyl esters of the oils were analyzed by gas liquid chromatography (GLC) to determine their fatty acid composition. The fatty acid composition of the seed, pomace and peel oils indicated that the oil is rich in linoleic acid 57.04%, 58.35% and 53.51% respectively. Linoleic acid was the major unsaturated fatty acid followed by oleic acid. Palmitic acid was the major saturated fatty acid in the three oils followed by stearic acid. Peel oil contained small amounts of lauric and myristic acids which were not detected in both tomato pomace and seed oils. The ratio of saturated:unsaturated fatty acid was the highest in peel oil (0.33:1) as compared to the other two oils. Moreover, the extracted oils were free from long chain fatty acids (>C18), and were rich in unsaturated fatty acids, with their degree of unsaturation exceeding 80% in both seed and pomace oils, and 70% in peel oil.

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26. Extraction and Characterization of Oil from Tomato Pomace (1998) 27. Effect of Oxidants and Shortenings on the Quality of Hamam Bread (1998) Amal Suleiman Awad Joher Leenda T. A1-Bariq Supervisor:Dr. Ayed S. Amr Supervisor: Dr.Ayed S. Amr

Tomato pomace, a waste product in the form of skins, fibers, and seeds, is the The effects of different levels of certain oxidants (potassium bromate, potassium major byproduct of the tomato processing industry in Jordan. iodate and ascorbic acid) and shortenings (palm olein and palm stearin) on the physical Oils from tomato pomace, seeds and peels were extracted with n-hexane. Their properties and total score of bread made from zero and straight-grade flours were physical and chemical properties as well as fatty acids composition were studied. The studied. Baking procedure followed the bulk fermentation straight dough process. investigated crude tomato seed, pomace, and peel oils were characterized by a pale Mixing and proofing times of zero flour treated with the oxidants or the yellow color. The physicochemical properties of such oils were similar to soybean oil. shortenings decreased compared to the control. Proofing time of oxidant-treated flour The oil content was determined for the three varieties (Shams, Wafa, and Gardina), increased by increasing the level of oxidant, but at higher levels it decreased again. On results indicated that seeds, pomace and peels of Shams contained 23.6%, 12.5% and the other hand, straight-grade flour treated with the same agents showed an erratic 4.9% oil (DMB) respectively, and that the oil yield varies significantly depending on pattern in which mixing and proofing times increased compared to the control. tomato varieties. The highest in its oil content on DMB was Shams and the lowest was Specific loaf volumes and total scores of bread made from zero and straight- Gardinia. grade flours increased with increasing levels of all oxidants and shortenings until There were no significant differences in the values of specific gravity, refractive optimum levels were attained. index and viscosity among tomato seed and pomace oils. Saponification number of The amount of ascorbic acid required to obtain optimum bread properties was tomato seed oil was significantly higher than the values obtained for both tomato higher (100 ppm) than that of potassium bromate (75 ppm) or potassium iodate (20 pomace and peel oils. The iodine value of peel oil (50.75) differed significantly from ppm). Zero and Straight-grade flours showed no significant differences (p>0.05) at all that of both pomace and seed oils which were 101.06 and 118.61, respectively. levels of oxidants. According to the iodine value, the peel oil could be classified as non-drying oil while Optimum concentrations of palm olein and palm stearin were 3 and 4%, pomace and seed oils could be classified as semi-drying oils. respectively, for zero flour, while 2 and 3%, respectively, for straight-grade flour. Peroxide value was used to evaluate the oxidative rancidity of the extracted oils. Interactions between different levels of ascorbic acid and palm stearin caused The methyl esters of the oils were analyzed by gas liquid chromatography (GLC) improved specific loaf volume and total bread score without affecting mixing time to determine their fatty acid composition. The fatty acid composition of the seed, compared to the control for both flours. Optimum levels of different interactions were pomace and peel oils indicated that the oil is rich in linoleic acid 57.04%, 58.35% and observed to be as follows: 2% palm stearin with 50 ppm ascorbic acid, 2% palm 53.51% respectively. Linoleic acid was the major unsaturated fatty acid followed by stearin with 100 ppm ascorbic acid, 3% palm stearin with 50 ppm ascorbic acid and oleic acid. Palmitic acid was the major saturated fatty acid in the three oils followed by 4% palm stearin with 50 ppm ascorbic acid. stearic acid. Peel oil contained small amounts of lauric and myristic acids which were It was found that addition of oxidants and shortenings to bread as formula had a not detected in both tomato pomace and seed oils. The ratio of saturated:unsaturated retardation effect on the staling property of Hamam bread as indicated by the sensory fatty acid was the highest in peel oil (0.33:1) as compared to the other two oils. evaluation studies. Moreover, the extracted oils were free from long chain fatty acids (>C18), and were rich in unsaturated fatty acids, with their degree of unsaturation exceeding 80% in both seed and pomace oils, and 70% in peel oil.

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28. A Study on the Use of Yeasts in the Production of Fermented Cucumbers (1998) Saddam Sh. Awaisheh Supervisor: Dr. Mohammed Isam Yamani

Yeast counts of 13 samples of locally fermented cucumber ranged from 4 x 104 to 7 x 106 CFU/ml with an average of 5 x 105. The yeast flora belonged to the following species (in order of occurrence) Saccharomycopsis lipolytica; Saccharomyces cerevisiae; Debaryomyces hansenii, Cryptococcus humicolus; Cantdida cantarelli; Cr. laurentii; Ca. diddensiae; Cr. albidus var. aerius; Cr. albidus var. albidus, Hanseniaspora osmophilla; Hansenula anomala; Pichia fermentans; and Rhodotorula glutinis. The most three predominant yeast species were chosen to be used as a starter culture in cucumber fermentation. Cucumber fermentation with Lactobacillus plantarum, isolated from a sample of good quality fermented cucumbers, with the addition of potassium sorbate (0.1%), and naturally fermented cucumbers with the same concentration of potassium sorbate were used as control, to compare between cucumber yeast fermentation and cucumber lactic acid bacteria fermentation (LAB). The brines of yeast fermentation were buffered to pH 3.5 by acetate and acetic acid (acetate buffer). Three common characteristic points could be noticed in the cucumber fermentation in which single yeast cultures were used as a starter culture. These are related to the changes in the yeast counts, in the pH, and in LAB counts. The changes in the counts of De. hansenii, Sacch. cerevisiae, and Sacch. lipolytica were small when compared to the changes in LAB counts of natural fermentation. Little changes in pH were noticed. The third characteristic of this cucumber yeast fermentation is the significant increase in the counts of LAB, even though the starting pH of the brines was 3.5. This low pH was not enough to completely inhibit LAB, although it could decrease LAB yield when compared to the natural cucumber fermentation. The increase in LAB count may be explained by the fact that some LAB are able to grow at low pH as low as 3.5. The pattern of L. plantarum and single yeast cultures cucumber fermentations was similar to the pattern of L. plantarum cucumber fermentation and the pattern of single yeast cultures fermentation, when these are accompanied together. Most of single yeast cultures cucumber fermentation and L. plantarum with single yeast cultures cucumber fermentation resulted in fermented cucumbers with higher overall acceptability over the naturally fermented cucumbers and those fermentations in which potassium sorbate and/or L. plantarum were used. The positive effect, imparted by yeasts on the fermented cucumbers may be due to yeast ability to produce many end products (flavor compounds) from sugar utilization, other than

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28. A Study on the Use of Yeasts in the Production of Fermented Cucumbers (1998) those produced by LAB, which is mainly lactic acid. Saddam Sh. Awaisheh Supervisor: Dr. Mohammed Isam Yamani

Yeast counts of 13 samples of locally fermented cucumber ranged from 4 x 104 to 7 x 106 CFU/ml with an average of 5 x 105. The yeast flora belonged to the following species (in order of occurrence) Saccharomycopsis lipolytica; Saccharomyces cerevisiae; Debaryomyces hansenii, Cryptococcus humicolus; Cantdida cantarelli; Cr. laurentii; Ca. diddensiae; Cr. albidus var. aerius; Cr. albidus var. albidus, Hanseniaspora osmophilla; Hansenula anomala; Pichia fermentans; and Rhodotorula glutinis. The most three predominant yeast species were chosen to be used as a starter culture in cucumber fermentation. Cucumber fermentation with Lactobacillus plantarum, isolated from a sample of good quality fermented cucumbers, with the addition of potassium sorbate (0.1%), and naturally fermented cucumbers with the same concentration of potassium sorbate were used as control, to compare between cucumber yeast fermentation and cucumber lactic acid bacteria fermentation (LAB). The brines of yeast fermentation were buffered to pH 3.5 by acetate and acetic acid (acetate buffer). Three common characteristic points could be noticed in the cucumber fermentation in which single yeast cultures were used as a starter culture. These are related to the changes in the yeast counts, in the pH, and in LAB counts. The changes in the counts of De. hansenii, Sacch. cerevisiae, and Sacch. lipolytica were small when compared to the changes in LAB counts of natural fermentation. Little changes in pH were noticed. The third characteristic of this cucumber yeast fermentation is the significant increase in the counts of LAB, even though the starting pH of the brines was 3.5. This low pH was not enough to completely inhibit LAB, although it could decrease LAB yield when compared to the natural cucumber fermentation. The increase in LAB count may be explained by the fact that some LAB are able to grow at low pH as low as 3.5. The pattern of L. plantarum and single yeast cultures cucumber fermentations was similar to the pattern of L. plantarum cucumber fermentation and the pattern of single yeast cultures fermentation, when these are accompanied together. Most of single yeast cultures cucumber fermentation and L. plantarum with single yeast cultures cucumber fermentation resulted in fermented cucumbers with higher overall acceptability over the naturally fermented cucumbers and those fermentations in which potassium sorbate and/or L. plantarum were used. The positive effect, imparted by yeasts on the fermented cucumbers may be due to yeast ability to produce many end products (flavor compounds) from sugar utilization, other than

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Arab Journal of Food & Nutrition

29. A Study of the Halophilic Bacteria of Nabulsi Cheese, and their Effect on the Quality of the Product (1998) Mohammed Ismail Abdel-Rahman Saleh Supervisor: Dr. Mohammed Isam Yamani Co-supervisor:Dr. Mohammad Ali Humeid

This study was undertaken to identify 148 isolates of salt tolerant bacteria, isolated from white brined (Nabulsi) cheese. The species of the isolates were determined on the base of biochemical, physiological and metabolic tests. Depending on the optimum salt requirement and maximum salt tolerance as well as pigment production, the isolates were divided into three groups (extremely halophilic archaebacteria, moderately halophilic bacteria and non-halophilic extreme salt tolerant bacteria). The presence of species belonging to the three groups in single cheese sample reflect the suitability of Nabulsi cheese for a heterogeneous growth of halophilic and halotolerant microorganisms. To evaluate the ability of the isolates to spoil Nabulsi cheese, eight species, which have proteolytic and sacchrarolytic activity, were individually inoculated into the brine of traditionally made Nabulsi cheese samples. In all samples considerable growth of the bacterial numbers were registered (103-108 CFU/ml brine solution) after storage for two months. The results of the sensory evaluation tests showed unacceptability of the samples which were inoculated by Halobacterium salinarium and Halococcus saccharolyticus after one month whereas samples that contained other extremely halophilic bacteria (Haloarcula hispanica and Haloferax denitrificans) showed unacceptability after two months storage. In comparison to the control sample, the samples that contained moderately halophilic and salt tolerant bacteria remained acceptable and showed no significant sensory differences.

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29. A Study of the Halophilic Bacteria of Nabulsi Cheese, and their Effect on the 30. A Study of the Possibility of Producing New Products from Tomato Fruits Quality of the Product (1998) (1998) Mohammed Ismail Abdel-Rahman Saleh Nasr Ahmad Ibrahim Hasanain Supervisor: Dr. Mohammed Isam Yamani Supervisor: Dr. Mohammed Ali Humeid Co-supervisor:Dr. Mohammad Ali Humeid Tomatoes have a nutritional value similar to that of many fruits, but differ mainly This study was undertaken to identify 148 isolates of salt tolerant bacteria, from typica1 fruits in their low sugar content, rendering tomatoes low in the total solid isolated from white brined (Nabulsi) cheese. The species of the isolates were content. determined on the base of biochemical, physiological and metabolic tests. This study aimed at investigating the possibility of producing jams, jellies and Depending on the optimum salt requirement and maximum salt tolerance as well “fruity” drinks from tomatoes. as pigment production, the isolates were divided into three groups (extremely The results of the study revealed the feasibility of producing jam from tomatoes halophilic archaebacteria, moderately halophilic bacteria and non-halophilic extreme by cooking a mixture of 60 parts cut tomato fruits, with 40 parts sugar and 4g citric salt tolerant bacteria). acid/kg added sugar to reach 70 brix. Fruits from the green mature stage must be The presence of species belonging to the three groups in single cheese sample excluded because they produce unfavorable color and fruits from red mature stage reflect the suitability of Nabulsi cheese for a heterogeneous growth of halophilic and should not be used alone because this will result in unfavorable flavor. halotolerant microorganisms. The results of sensory evaluations showed that the acceptability of jam increased To evaluate the ability of the isolates to spoil Nabulsi cheese, eight species, when jam was produced from skinned and deseeded tomatoes. Making jam from which have proteolytic and sacchrarolytic activity, were individually inoculated into tomatoes with quince as well as flavoring the jam with natural fruit concentrate of the brine of traditionally made Nabulsi cheese samples. In all samples considerable strawberry, apricots or pineapple increased the acceptability of jams. Whereas jams growth of the bacterial numbers were registered (103-108 CFU/ml brine solution) after made of a mixture of tomato and apple or flavored with natural cherry concentrates storage for two months. decreased acceptability. The results of the sensory evaluation tests showed unacceptability of the samples Acceptable jelly could be cooked from clarified juice produced by boiling the which were inoculated by Halobacterium salinarium and Halococcus saccharolyticus turbid juice for 15 seconds, then cooling and straining in fine mesh cloth. The Jelly after one month whereas samples that contained other extremely halophilic bacteria was prepared from 60 parts juice, 40 parts sugar, 4g citric acid/kg added sugar and 22 (Haloarcula hispanica and Haloferax denitrificans) showed unacceptability after two g pectin/kg juice. The flavor of the jelly was fruity and the texture was good thus no months storage. other treatments were needed to increase acceptability. In comparison to the control sample, the samples that contained moderately Primary experiments to produce a “fruity” drink from clarified juice by adding halophilic and salt tolerant bacteria remained acceptable and showed no significant sugar, acid and natural juices or natural flavors powders failed to give acceptable sensory differences. products since the flavor of tomato was objectionable in all of treatments. Boiling a mixture of one part of juice with 0.5 part of water in a pressure cooker (0.5 bar pressure) for 30 minutes was efficient in eliminating the tomato flavor. On the other hand, heating the juice in closed bottles in an autoclave (121°C , 1bar) for 25 min, or

boiling in an open pan for 30 minutes as well as passing the juice through activated

charcoal bed failed in eliminating the flavor. Acceptable “fruity” beverage was prepared by mixing deflavored tomato juice

with more than 50 parts orange juice or 20 parts lemon juice. Concentrated “fruity”

drink could be prepared by adding sugar to deflavored tomato juice to reach 65 brix,

41

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and by adding citric acid and powdered natural orange flavor 8g/kg concentrate each, and coloring with a mixture of Sunset yellow and Tartrazine. This concentrated drink was highly accepted after diluting with water by ratio of I to 7. All developed products proved to be stable when stored at room temperature (16- 22°C) and at 32°C for 8 weeks as indicated by chemical, microbiological and sensory testing. The results of this study revealed the possibility of producing jam, jelly and “fruity” drinks from tomato fruits, but further efforts are needed for commercialization especially in the field of marketing.

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Arab Journal of Food & Nutrition and by adding citric acid and powdered natural orange flavor 8g/kg concentrate each, 31. Effect of the Application of Hazard analysis Critical Control Point (HACCP) and coloring with a mixture of Sunset yellow and Tartrazine. This concentrated drink System in the Production of Hoummos with Tehineh and Labaneh on Their was highly accepted after diluting with water by ratio of I to 7. Microbial Quality (1998) All developed products proved to be stable when stored at room temperature (16- Leena Mohammed Ahmed Abdul- Salam 22°C) and at 32°C for 8 weeks as indicated by chemical, microbiological and sensory Supervisor: Dr. Mohammed Isam Yamani testing. Co- Supervisor: Dr. Salma K. Tukan The results of this study revealed the possibility of producing jam, jelly and “fruity” drinks from tomato fruits, but further efforts are needed for commercialization This study was aimed for implementing HACCP system in the production of especially in the field of marketing. labaneh and hoummos with tahineh; four dairy factories were visited in order to get information regarding labaneh processing, and to collect samples for microbial

analysis. It was observed that there was a need for improving the hygienic conditions

especially those related to the design and services. The means of the aerobic plate

count (APC) and yeasts and moulds counts for labaneh collected from those factories 4 4 were 1.3 x10 and 5.7 x10 CFU /g respectively, but the coliform counts and

Staphylococcus aureus were less than 10 CFU/g and Salmonella was not isolated from

any of the samples.

The HACCP system was implemented on labaneh processing in The Dairy Unit

of the Faculty of Agriculture by developing a HACCP plan through assembling of the

HACCP team, and describing labaneh and its distribution, identification of the

intended use and the consumers. Then by developing and verifying a flow chart for the

process and application of the seven HACCP principles in the processing of labaneh.

The hazard analysis and the identification of the critical control points (CCPs) lead to

the construction of eight CCPs in labeneh processing, these were concerned with the

raw milk, water, salt, containers and their caps, method of whey straining, the transfer of labaneh to filling machine and the filling process. The monitoring procedures for CCPs were done in order to control them, also procedures for controlling labaneh processing, pasteurizing milk used in this process, water, safety measures and personal hygiene and procedures for the detection of antibiotics in milk. Microbial analysis was done for the labaneh samples before and after implementing the HACCP system. There were significant differences (p<0.05) in yeasts and moulds counts, the main cause of labaneh deterioration (4.3x 104 and 7.9 x102 CFU /g) before and after the implementation respectively. Also four popular restaurants producing hoummos with tehineh were visited to obtain information regarding hoummos production, and to collect samples for microbial analysis. It was also observed that hygienic conditions need improvement concerning the handling of the final product, hygienic conditions in the restaurants and its design. The means of APC and yeasts and moulds for the samples were 6.1 x105 and 1.1 x103 CFU /g respectively, and for coliform counts it was 7.85 x 10 CFU/gm, and for S. aureus, <10 CFU/g but no Salmonella was isolated for any of the samples. HACCP system for the production of hoummos with tehineh was also imple-

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mented in the University of Jordan Restaurant - appetizers section- by developing a HACCP team, and describing hoummos with tehineh and its distribution, identification of the intended use and the consumers, then by developing and verifying a flow chart for the process and the application of the seven HACCP principles in the production process. Eight CCPs were identified; these were water, salt, chickpeas, cooling the boiled chickpeas with water, refrigerated storage, the blending and mixing processes and conveying the product into stainless steel storage and serving containers. Monitoring procedures were put for CCPs in order to control them; also procedures for controlling the production process, conforming with personal hygiene and suitability of water for use in production process. Microbial analysis for samples of hoummos with tehineh before and after the implementation the HACCP system showed significant differences (p< 0.05) in the means of APC (1.4 x 107 and 1.9 x105CFU /g respectively). There were also significant differences in the yeasts and molds means (P<0.05) before and after the implementation of the system (1.4 x104 and 2.1 x103 CFU /g respectively). The results indicate the importance of implementing HACCP system in the production of labaneh and hoummos with tehineh for the safety and high quality of those products.

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Arab Journal of Food & Nutrition mented in the University of Jordan Restaurant - appetizers section- by developing a 32. Level of Solanine in Potatoes in Local Market and Effect of Light Exposure HACCP team, and describing hoummos with tehineh and its distribution, identification during Storage on its Development in Two Potato Cultivars (1998) of the intended use and the consumers, then by developing and verifying a flow chart Fathi Ahmad Qaroot for the process and the application of the seven HACCP principles in the production Supervisor: Dr. M. Ali Humied process. Eight CCPs were identified; these were water, salt, chickpeas, cooling the Co-Supervisor: Dr. Malik Haddadin boiled chickpeas with water, refrigerated storage, the blending and mixing processes Solanine is a naturally occurring toxin found in all parts of potato plant, and have and conveying the product into stainless steel storage and serving containers. been shown to play a role in the disease and pest resistance mechanism of the plant. Monitoring procedures were put for CCPs in order to control them; also procedures for The tubers are considered toxic and unfit for human consumption if solanine controlling the production process, conforming with personal hygiene and suitability concentration exceeds 20mg/100g fresh weight. of water for use in production process. Microbial analysis for samples of hoummos The aim of this study was to evaluate solanine content in potato samples in local with tehineh before and after the implementation the HACCP system showed 7 5 markets as well as to investigate the effect of storing tubers under direct and indirect significant differences (p< 0.05) in the means of APC (1.4 x 10 and 1.9 x10 CFU /g exposure to sunlight on solanine development in two locally planted cultivars (Sponta respectively). There were also significant differences in the yeasts and molds means 4 3 & Draga). The variation of solanine concentration in three consequent layers of a tuber (P<0.05) before and after the implementation of the system (1.4 x10 and 2.1 x10 CFU /g respectively). at the depth 1, 2-4 and 5-14 mm respectively was also investigated. The study revealed that solanine content of 20 samples of marketed potatoes The results indicate the importance of implementing HACCP system in the ranged between 94 to 32.3 mg/100g with an average of 19.5 mg. Storing potatoes in production of labaneh and hoummos with tehineh for the safety and high quality of darkness gave the minimum increase in solanine content followed by the samples those products. exposed to indirect then direct sunlight. In the whole tuber of Sponta cultivar the solanine content increased from the l.4mg/100g initially to 4.8, 18.1, 29.7 mg/100g during the six weeks of storage period respectively. The average solanine content of the peel (1mm depth) increased from 5.2 mg initially to 18.6, 44.6, 47.9 mg/100g and in the (2-4 mm) layer, the increase was from 3.6 mg to 6.8, 18.7, 29.8 mg, and in the third layer (5-14 mm) the increase was from 0.5 mg to 2.9, 3.2, 6.2 mg/100g. No significant increase was observed during the last three weeks of storage. Draga was found to be more susceptible to light exposure for solanine formation compared to Sponta. In the whole tuber, the average solanine concentration increased from 4.0 mg initially to 9.2, 22.8, 46.l mg/100g; in the peel, the solanine content increased from 5.9 mg to 21.8, 41.8, 159.1 mg/100g, and in the next layer (2-4 mm depth) the content increased from 5.5 to 11.7, 29.7, 94.9mg/100g, and in the third layer (5-14 m depth) the content increased from 1.1 mg to 3.6, 4.2, 13.9 mg/100g in the three treatments-darkness, indirect and direct exposure to sunlight, respectively. Generally, there was no significant increase of solanine during the last four weeks of storage. This indicates the presence of a control mechanism, which inhibits solanine formation when reaching certain levels. The results pointed out that solanine content in one third of market potatoes exceeded the safety limit of 20mg/100g, and that there is a difference in cultivar response to light regarding induction of solanine biosynthesis.

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33. Improvement of the Quality of “Halawa Tahinia” with Special Emphasis on the Problem of Oil Separation (1998) Taha Mohammed Al- Ahmed Rababa’h\ University of Jordan Supervisor: Dr. Mohammed A. Humeid

The aim of this study was to look for a practical solution for the problem of oil separation in halawa tahinia (halawa). Microscopic examination of halawa indicated that it is composed of porous noncrystalline sugar melt particles surrounded by a precipitated protein layer originating form tahina. The oil is found as a (non-emulsified) fluid, filling the spaces between solid particles. Thus, oil separation was explained as a result of the compression of the halawa matrix under the effect of gravity. A simple but exact gravimetric method was developed to measure the oil separation. The comparison between the texture of traditional halawa and a modified one prepared by mixing cooked sugar (without the addition of saponaria extract) with tahina revealed that the presence of saponin in molten sugar particles and on their surface is responsible for the precipitation of the colloidal proteins of tahina, and for obtaining a soft (fragile) texture of halawa, since the modified halawa showed a pasty texture. On the other hand, it was found that the amount of saponaria extract added according to the traditional procedure (which represents 168-238mg saponin for each kg halawa) is most suitable regarding the overall quality of halawa, since the use of a lesser amount increased oil separation whereas higher amounts resulted in a product with a too fragile structure. It was also obvious that the parameter used in the traditional processing method regarding the cooking temperature of sugar and mixing time is adequate to obtain the desired texture of halawa. The addition of 1% or 2.5% of un-hydrogenated palm oil (which is solid at room temperature) was found to prevent oil separation from halawa when halawa was stored at room temperature (25°C), while this addition, as well as other additives, failed to prevent the separation when halawa was stored at 40°C. The mechanism of preventing oil separation seems to be related to the increase of viscosity of the oil phase due to the addition of the solid palm oil, since the measurement of the viscosity of two mixtures of palm oil in sesame oil (at 1 and 15% level) showed a high increase of viscosity at 25°C and no increase at 40°C. The other tested additives, including glycerol, proteins, emulsifiers, Arabic gum, carboxy methyl cellulose (CMC), calcium chloride and others, failed to prevent oil separation, though some of them resulted in statistically significant reductions of oil separation which were of no practical value. The results of preparing halawa from tahina and ground sugar or cooked sugar, but without the addition of saponaria extract, indicated the possibility of producing a spreadable halawa type.

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33. Improvement of the Quality of “Halawa Tahinia” with Special Emphasis on 34. A Study of the Substitution of Nitrite by Sorbate and Its Effect on Mortadella the Problem of Oil Separation (1998) Properties (1999) Taha Mohammed Al- Ahmed Rababa’h\ University of Jordan Aisheh Mahmoud Al-shuibi\ University of Jordan Supervisor: Dr. Mohammed A. Humeid Supervisor: Dr. Basem AI-Abdullah

The aim of this study was to look for a practical solution for the problem of oil A study was conducted to investigate the possibility of substituting nitrite by separation in halawa tahinia (halawa). sorbate in mortadella processing, in order to find a less hazardous additive than nitrite, Microscopic examination of halawa indicated that it is composed of porous that still performs its functions in cured meat products. The experiment consisted of noncrystalline sugar melt particles surrounded by a precipitated protein layer six treatments, in the first treatment, mortadella was prepared with 120 ppm sodium originating form tahina. The oil is found as a (non-emulsified) fluid, filling the spaces nitrite, in the sixth treatment, mortadeila was prepared with 2600 ppm sorbate and 0 between solid particles. Thus, oil separation was explained as a result of the sodium nitrite; mortadella, prepared in the rest of the treatments contained different compression of the halawa matrix under the effect of gravity. nitrite-sorbate combinations. Based on the results obtained in the first experiment, a A simple but exact gravimetric method was developed to measure the oil second experiment was performed to confirm its results, and to exclude the effect of separation. The comparison between the texture of traditional halawa and a modified the variable sorbate level, and to emphasize the importance of storage temperature on one prepared by mixing cooked sugar (without the addition of saponaria extract) with nitrite-sorbate behavior. A number of properties were studied including the sensory tahina revealed that the presence of saponin in molten sugar particles and on their characteristics of color, flavor, texture, juiciness, and overall acceptability, microbial surface is responsible for the precipitation of the colloidal proteins of tahina, and for counts that included aerobic plate count (APC), lactic acid bacteria, clostridium, obtaining a soft (fragile) texture of halawa, since the modified halawa showed a pasty Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus, and yeast & molds, and texture. On the other hand, it was found that the amount of saponaria extract added the chemical properties of pH, TBA values, nitrite residues, and proximate analysis. according to the traditional procedure (which represents 168-238mg saponin for each The results of these analyses revealed that sorbate mortadella samples were not kg halawa) is most suitable regarding the overall quality of halawa, since the use of a acceptable sensorially, and their TBA values and clostridium counts were the highest lesser amount increased oil separation whereas higher amounts resulted in a product compared with all other treatments. Nitrite mortadella showed acceptable sensory with a too fragile structure. It was also obvious that the parameter used in the scores, and all of its other properties were acceptable. But it showed the highest traditional processing method regarding the cooking temperature of sugar and mixing percentage of nitrite losses (73%) during storage. Nitrite-sorbate treatments were not time is adequate to obtain the desired texture of halawa. significantly different with regard to color, flavor, and overall acceptability compared The addition of 1% or 2.5% of un-hydrogenated palm oil (which is solid at room to nitrite mortadella, they also showed lower TBA values, while the microbiology temperature) was found to prevent oil separation from halawa when halawa was stored results were acceptable or best for some organisms, where APC average count was at room temperature (25°C), while this addition, as well as other additives, failed to 1x103 CFU/g for the nitrite treatment, 3x102 - 1x103 for nitrite-sorbate treatments, and prevent the separation when halawa was stored at 40°C. 1x103 for sorbate mortadella. The mechanism of preventing oil separation seems to be related to the increase of The results indicate that complete nitrite replacement is not possible in red cured viscosity of the oil phase due to the addition of the solid palm oil, since the meat products, but partial replacement with sorbate is possible. The study also measurement of the viscosity of two mixtures of palm oil in sesame oil (at 1 and 15% emphasized the importance of keeping this product under refrigeration during storage. level) showed a high increase of viscosity at 25°C and no increase at 40°C. The other tested additives, including glycerol, proteins, emulsifiers, Arabic gum, carboxy methyl cellulose (CMC), calcium chloride and others, failed to prevent oil separation, though some of them resulted in statistically significant reductions of oil separation which were of no practical value. The results of preparing halawa from tahina and ground sugar or cooked sugar, but without the addition of saponaria extract, indicated the possibility of producing a spreadable halawa type.

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35. Influence of Mechanical and Hand Deboning on Meat Properties of Whole and Skinned Spent Layers (1999) Rula Awwad Al-Najdawi\ University of Jordan Supervisor: Dr. Basem A1-Abdullah

Elevation in red meat price in Jordan; which is the main component of meat products, is accompanied by efforts from the processors to reduce the cost of production. Consequently, the local processors have started to utilize the cheap spent layers as raw material in the comminuted and emulsified meat products. Samples of chicken spent layers were prepared using four different deboning treatments, where treatment 1 represents the manual deboning of whole chickens, treatment 2: manual deboning of skinned chickens, treatment 3: mechanical deboning of whole chickens, and treatment 4: mechanical deboning of skinned chickens. The meat produced was packaged in polyethylene bags, frozen and stored at -18°C. Proximate analysis was done for protein, fat, ash and moisture, beside the determination of calcium content and pH. Functional properties including: emulsifying capacity (EC) and water holding capacity were measured. It was found that treatments 2 and 4 that had the lowest fat content were of highest emulsifying capacity (153.8 ml oil/2.5g sample, 146 ml oil/2.5g). No significant differences were found in WHC values among the four treatments. Determination of thiobarbituric acid (TBA) and peroxide value (P.V) were done to evaluate the oxidative rancidity of the fat in the samples. Results of TBA showed that the products of treatments 1 and 3 with the higher fat contents gave significantly higher TBA values, than treatments 2 and 4. Peroxide value results showed that the fat extracted from treatment 3 had the highest P.V. It was found that some of the minerals analyzed like: Fe, Na, Al, K and Mg contents did not vary among the four products, while some others like Ca, Zn and Mn gave significantly higher values in treatments 3 and 4 when compared to that of treatments 1 and 2. Measurement of bone content revealed a significantly higher bone content in mechanically deboned products (0.97%), than in hand deboned products (0. 008%). Variability in pigment concentration was observed among the treatments; treatment 4 had the highest concentration with 2.590 mg/g, followed by treatments 2 and 3 with 2.417 mg/g and 2.413 mg/g, and the least pigment concentration was found in treatment 1 with 1 .500mg/g. Cholesterol content was found to be directly proportional to fat content; treatment 3 product gave the significantly highest cholesterol content with 122.55 mg/100g, and the least cholesterol level was found in treatment 2 product with 43.92 mg/100g. Sensory evaluation of the 4 products including aroma, color, texture and over all

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35. Influence of Mechanical and Hand Deboning on Meat Properties of Whole acceptance after 6 and 12 weeks of storage showed no significant differences in the and Skinned Spent Layers (1999) aroma scores of the manually deboned meats after 12 weeks, while treatment 3 product Rula Awwad Al-Najdawi\ University of Jordan showed a significant reduction in the aroma scores after 12 weeks of storage. Hand Supervisor: Dr. Basem A1-Abdullah deboned meats had higher color scores than mechanically deboned meats.

Elevation in red meat price in Jordan; which is the main component of meat products, is accompanied by efforts from the processors to reduce the cost of production. Consequently, the local processors have started to utilize the cheap spent layers as raw material in the comminuted and emulsified meat products. Samples of chicken spent layers were prepared using four different deboning treatments, where treatment 1 represents the manual deboning of whole chickens, treatment 2: manual deboning of skinned chickens, treatment 3: mechanical deboning of whole chickens, and treatment 4: mechanical deboning of skinned chickens. The meat produced was packaged in polyethylene bags, frozen and stored at -18°C. Proximate analysis was done for protein, fat, ash and moisture, beside the determination of calcium content and pH. Functional properties including: emulsifying capacity (EC) and water holding capacity were measured. It was found that treatments 2 and 4 that had the lowest fat content were of highest emulsifying capacity (153.8 ml oil/2.5g sample, 146 ml oil/2.5g). No significant differences were found in WHC values among the four treatments. Determination of thiobarbituric acid (TBA) and peroxide value (P.V) were done to evaluate the oxidative rancidity of the fat in the samples. Results of TBA showed that the products of treatments 1 and 3 with the higher fat contents gave significantly higher TBA values, than treatments 2 and 4. Peroxide value results showed that the fat extracted from treatment 3 had the highest P.V. It was found that some of the minerals analyzed like: Fe, Na, Al, K and Mg contents did not vary among the four products, while some others like Ca, Zn and Mn gave significantly higher values in treatments 3 and 4 when compared to that of treatments 1 and 2. Measurement of bone content revealed a significantly higher bone content in mechanically deboned products (0.97%), than in hand deboned products (0. 008%). Variability in pigment concentration was observed among the treatments; treatment 4 had the highest concentration with 2.590 mg/g, followed by treatments 2 and 3 with 2.417 mg/g and 2.413 mg/g, and the least pigment concentration was found in treatment 1 with 1 .500mg/g. Cholesterol content was found to be directly proportional to fat content; treatment 3 product gave the significantly highest cholesterol content with 122.55 mg/100g, and the least cholesterol level was found in treatment 2 product with 43.92 mg/100g. Sensory evaluation of the 4 products including aroma, color, texture and over all

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36. Experiments towards Development of Low-energy Consuming Intermittent Fluidized-Bed Dryer Acting with Solar Heating (1999) Amer A. Abu Sa’a\ University of Jordan Supervisor: Dr. Mohammad A. Humeid Co. Supervisor: Dr. Mohammad A. Umari

In this study, a fluidized bed dryer was developed, the aim of which was to save mechanical energy required for conventional fluidization. The idea of the developed system is to successively fluidize a segment of the feed load located on the bottom of a fluidizing compartment (drum) instead of fluidizing all the load at one time. This was realized through using a fixed disc with a slot over which a rotating perforated disc is mounted, the feed being rotated while the fluidizing air flow stripes it. Experiments on a first prototype proved its capability of fluidization of leafy vegetables whereby the mechanical energy saving was estimated to be 87% since the slot area was 1/8th of the area of the fixed disc. The fluidization of fruity vegetables (okra) required the construction of a modified prototype with a more powerful blower and direct orientation of the air flow to the slot. In this version the mechanical energy saving was estimated to be about 93% since the slot area was 1/16th of the area of the fixed disc. The maximum feed load was 0.7g/cm2 as calculated on the whole area of the bed and 11g/cm2 as calculated on the fluidizing slot area, whereby 70-80% of the load was continuously suspended. Warm air heated by solar energy drawn from a greenhouse at 57- 60°C was used, thus saving energy for heating. The first prototype was tested in drying Jew’s mallow, mint and parsley; simultaneously identical samples were dried using a solar dryer, sun drying and shadow drying. The drying times of Jew’s mallow using shadow drying, sun drying, solar dryer and developed fluidized bed dryer were 600, 420, 300 and 40 minutes respectively; similar results were obtained for mint, whereas the corresponding drying times for parsley were 540, 300, 180 and 35 minutes. Higher drying efficiency is expected in the modified prototype dryer since the height of the drying chamber was threefold of that of the first prototype. Rehydrated okra was dried using the modified prototype and the corresponding drying times to reach 19% moisture were 192, 144, 96 and 5 hours at inlet air temperature of 33.6°C. It was found that the retention of ascorbic acid was the highest in fluidized bed dried products followed by shadow drying, solar drying and sun drying whereby all the differences were statistically significant. No significant differences were noticed in the rehydration ability of the four drying methods. The sensory evaluation using the hedonic scale test showed that fluidized bed dried products were of higher quality than that of sun drying in the cases of Jew’s mallow and parsley. No significant differences were noticed in the mint drying.

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36. Experiments towards Development of Low-energy Consuming Intermittent Fluidized-Bed Dryer Acting with Solar Heating (1999) Halotolerant Bacteria (1999) Amer A. Abu Sa’a\ University of Jordan Khaled Hassan Abu-Alruz\ University of Jordan Supervisor: Dr. Mohammad A. Humeid Supervisor: Dr. Mohammad Ali Humeid Co. Supervisor: Dr. Mohammad A. Umari Co-supervisor: Dr. Mohammed Isam Yamani

In this study, a fluidized bed dryer was developed, the aim of which was to save This study was undertaken to check the feasibility of in-can heating of Nabulsi mechanical energy required for conventional fluidization. The idea of the developed cheese as a substitute for traditional boiling and to determine the optimum system is to successively fluidize a segment of the feed load located on the bottom of a combination of time-temperature treatments needed to obtain a stable product without fluidizing compartment (drum) instead of fluidizing all the load at one time. This was negatively affecting the sensory characteristics of the cheese. It was found that the cold realized through using a fixed disc with a slot over which a rotating perforated disc is point in canned Nabulsi cheese (filled in 73 x 103 mm cans) is the geometrical center mounted, the feed being rotated while the fluidizing air flow stripes it. of the can. Four heat treatments were tested in this study: 75°C/15 minutes, 85°C/10 Experiments on a first prototype proved its capability of fluidization of leafy minutes, 100°C/5 minutes, and 105°C/2 minutes. vegetables whereby the mechanical energy saving was estimated to be 87% since the The results of microbiological examination of the Nabulsi cheese indicate that all slot area was 1/8th of the area of the fixed disc. The fluidization of fruity vegetables heat treatments applied in canning, regardless of the method used in production, is (okra) required the construction of a modified prototype with a more powerful blower efficient in destruction of microorganisms present in the raw cheese as evidenced by and direct orientation of the air flow to the slot. In this version the mechanical energy the aerobic plate count (APC), coliform count, yeast and mold count, moderate saving was estimated to be about 93% since the slot area was 1/16th of the area of the halophilic bacteria count, extreme halophilic bacteria count, moderate halophilic yeast fixed disc. The maximum feed load was 0.7g/cm2 as calculated on the whole area of and mold, and extreme halophilic yeast and mold which were all showed no growth. the bed and 11g/cm2 as calculated on the fluidizing slot area, whereby 70-80% of the These results were reproducible on market raw cheese samples as well as samples load was continuously suspended. Warm air heated by solar energy drawn from a made from pasteurized milk. Brine salting of the cheese under refrigeration or at room greenhouse at 57- 60°C was used, thus saving energy for heating. temperature had no influence on the canning outcome. The first prototype was tested in drying Jew’s mallow, mint and parsley; The results of sensory panel testing of in-can heated Nabulsi cheese as compared simultaneously identical samples were dried using a solar dryer, sun drying and with control samples (cheese boiled by the traditional method) indicate that in-can shadow drying. The drying times of Jew’s mallow using shadow drying, sun drying, heating has a positive effects on the sensory characteristics of the Nabulsi cheese solar dryer and developed fluidized bed dryer were 600, 420, 300 and 40 minutes especially in preventing sponginess and deformation, regardless of the different heat respectively; similar results were obtained for mint, whereas the corresponding drying treatments applied on the Nabulsi cheese. times for parsley were 540, 300, 180 and 35 minutes. Higher drying efficiency is The results of sensory evaluation of in-can filled pre-boiled cheese samples and expected in the modified prototype dryer since the height of the drying chamber was separately inoculated with seven species of halophilic and halotolerant bacteria threefold of that of the first prototype. Rehydrated okra was dried using the modified without subsequent heat treatment revealed that only extreme halophilic bacteria were prototype and the corresponding drying times to reach 19% moisture were 192, 144, able to spoil the cheese within two months of storage at room temperature. In-can 96 and 5 hours at inlet air temperature of 33.6°C. heating, however, of inoculated samples treated at 85°C for ten minutes resulted in It was found that the retention of ascorbic acid was the highest in fluidized bed total destruction of the bacteria and thus better stability of the cheese. dried products followed by shadow drying, solar drying and sun drying whereby all the differences were statistically significant. No significant differences were noticed in the rehydration ability of the four drying methods. The sensory evaluation using the hedonic scale test showed that fluidized bed dried products were of higher quality than that of sun drying in the cases of Jew’s mallow and parsley. No significant differences were noticed in the mint drying.

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Arab Journal of Food & Nutrition

38. Effect of Citric and Acetic Acids and Salt on Histamine Production by Members of Enterobacteriaceae in Canned Tuna after Openings (1999) Sharaf Shareef Omar\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Co-supervisor: Dr. Abdulazim S. Salhab

Fifty histamine producing Enterobacteriacaea were isolated from 19 fresh fish sample (39 isolates) and 20 samples of tuna meat, which had been taken from cans and kept until use for the preparation of pizza and salad (11 isolates).The isolates (and their frequency) were as follows: Morganella morganii (49.7%), Ciyrobacterfreundii (24.7%), Klebsiella oxytoca (4.2 %) and Enterobacter cloacae (6.2 %). Changes in M. morganii counts and histamine concentration were monitored in tuna meat from cans which was inoculated by a M. morganii isolate and in which the pH was lowered from 5.7(control) to 4, 4.5, 5 (by citric, acetic and hydrochloric acids), and to which salt (NaC1) was added to give final concentration of 2.5, 3.5, and 4.5 % when the meat was stored at 5, 15, 25, and 35 C for different times. Histamine was determined by using HPLC technique, which had 97.4% histamine recovery. Maximum histamine production by M. morganii was observed at 25 pH5 and when the salt (NaCl) concentration was 1.5%. Histamine concentration reached 5000 mg/kg under such condition. In all samples of tuna meat, lowering the pH to 4 was enough to inhibit completely the growth and histamine production, irrespective to acid the used in lowering the pH, bacterial types, temperature, times and salt concentrations. At pH >4, lowering storage temperature to 5°C could check bacterial growth and histamine production for at least 144 h. Relatively low temperature (15°C) and low pH (4.5) was sufficient to keep histamine concentration below the hazardous level for 48 h. Histamine production by M. morganii at 25 and 35°C could be kept with safe levels only when the pH is <4.5 and salt concentration>4.5%. Histamine production by C.fruendii, K. oxytoca. and E. cloacae were variable and significantly lower than M. morganii when they were inoculated into tuna meat containing 4.5 % NaC1 and the pH values were 4.5, 5 and 5.7. Histamine formation by C. fruendii, K. oxytoca, and E. cloacae could be easily controlled to safe level <500 mg/kg by increasing the salt concentration in tuna meat to 4.5% and decreasing the pH to 4.5.

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38. Effect of Citric and Acetic Acids and Salt on Histamine Production by 39. Effect of Gamma Irradiation on the Quality of Halawani Grapes Kept under Members of Enterobacteriaceae in Canned Tuna after Openings (1999) Cold Storage (1999) Sharaf Shareef Omar\ University of Jordan Tareq M. Osaili\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Supervisor: Dr. Ayed S. Amr Co-supervisor: Dr. Abdulazim S. Salhab Effect of gamma irradiation, sulfiting, and the combination of both treatments on Fifty histamine producing Enterobacteriacaea were isolated from 19 fresh fish the quality of Halawani grapes, and the fungal counts thereon were evaluated after sample (39 isolates) and 20 samples of tuna meat, which had been taken from cans and different periods of storage at 4°C and 85% relative humidity (RH). kept until use for the preparation of pizza and salad (11 isolates).The isolates (and their Sulfiting, irradiation and their combination had no effect on total soluble solids, frequency) were as follows: Morganella morganii (49.7%), Ciyrobacterfreundii reducing sugars, titratable acidity, pH and weight loss throughout the storage period. (24.7%), Klebsiella oxytoca (4.2 %) and Enterobacter cloacae (6.2 %). Sulfited samples had lower total soluble solid content, though statistically non- Changes in M. morganii counts and histamine concentration were monitored in significant (p ≤0.05) than non-sulfited samples. They also suffered more weight loss tuna meat from cans which was inoculated by a M. morganii isolate and in which the during storage. Sulfited samples irradiated with 1 and 2 kGy doses had significantly pH was lowered from 5.7(control) to 4, 4.5, 5 (by citric, acetic and hydrochloric acids), (p≤ 0.05) lower fungal counts than non-sulfited samples irradiated with the same and to which salt (NaC1) was added to give final concentration of 2.5, 3.5, and 4.5 % doses. Regardless of the sulfite treatment, samples irradiated with 3 kGy dose had no when the meat was stored at 5, 15, 25, and 35 C for different times. fungal growth throughout the storage period. As irradiation dose increased, there was a Histamine was determined by using HPLC technique, which had 97.4% significant (p≤ 0.05) decrease in the fungal counts, and ascorbic acid on one hand, and histamine recovery. Maximum histamine production by M. morganii was observed at non-significant (p≤0.05) decrease in titratable acidity with the resulting increase in pH 25 pH5 and when the salt (NaCl) concentration was 1.5%. Histamine concentration values on the other. Storage time effect on the quality of the irradiated samples was reached 5000 mg/kg under such condition. similar regardless of the sulfite treatment. In all samples of tuna meat, lowering the pH to 4 was enough to inhibit Sensory evaluation results showed that sulfited samples were less acceptable than completely the growth and histamine production, irrespective to acid the used in non-sulfited ones regardless of the irradiation dose or the storage period. Samples lowering the pH, bacterial types, temperature, times and salt concentrations. At pH >4, irradiated with 3 kGy dose had lower acceptance after 2 and 3-months of storage, due lowering storage temperature to 5°C could check bacterial growth and histamine to their soft texture, also they showed color darkening after 2 and 3-months of storage. production for at least 144 h. Relatively low temperature (15°C) and low pH (4.5) was While samples irradiated with 2 kGy dose showed darkening after 3-months of storage sufficient to keep histamine concentration below the hazardous level for 48 h. regardless of the sulfite treatment. Histamine production by M. morganii at 25 and 35°C could be kept with safe levels only when the pH is <4.5 and salt concentration>4.5%. Histamine production by C.fruendii, K. oxytoca. and E. cloacae were variable and significantly lower than M. morganii when they were inoculated into tuna meat containing 4.5 % NaC1 and the pH values were 4.5, 5 and 5.7. Histamine formation by C. fruendii, K. oxytoca, and E. cloacae could be easily controlled to safe level <500 mg/kg by increasing the salt concentration in tuna meat to 4.5% and decreasing the pH to 4.5.

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40. A Study of the Optimal Composition and Heat Processing Requirements for Canning of Eggplant Dip (Motabbal Al-bathinjan) (1999) Ziad Abdulghani Abdullah\ University of Jordan Supervisor:Dr. Mohammad Ali Humeid Co-supervisor:Dr. Mohammed Isam Yamani

This study was conducted to find out the most acceptable formula of motabbal al- bathinjan (MB) depending on its sensory properties by using peeled grilled eggplant, tahina (sesame butter), yogurt, salt and citric acid as ingredients. The main purpose was to investigate the canning possibility of the product. Twenty formulas of MB with different percentages of their ingredients with a constant level of salt and citric acid were prepared and evaluated for overall acceptability using nine-point hedonic scale test. The formula composed of 84.2% peeled grilled eggplant and 14% tahina without the addition of yogurt was found the most acceptable. Such formula had a pH value of 4.1 and is classified as an acid food. MB formulas containing yogurt did not differ significantly from those without yogurt with regard to their sensory properties. Levels of tahina from 1 0% to 18% of the product were found acceptable with no clear preference among them. The cold point of MB cans (73x103mm) was found to be in the geometric center of the can, which means that MB is heated by conduction. Canning of MB was conducted using three time/temperature combinations at the center (80°C/5 min, 85°C/4 min and 90°C/3 min). One run was conducted using steam retort and another run using boiling water. It was found that all heat-processes applied resulted in a commercially sterile canned MB with a high sensorial quality, as evidenced by the results of microbiological examinations, incubation tests and sensory evaluation. Viscosity of fresh MB was significantly higher than that of canned MB. Based on Bacillus coagulans that, if present, may be able to grow and cause flat sour spoilage of canned MB, the sterilization value (F100) of the whole heat-process from the filling till cooling for about 70°C is estimated. Assuming that a 2-D process is sufficient for heat sterilization, the combinations (85°C/4 min) and (90°C/3 min) were found enough to obtain a microbiologically safe and stable canned MB.

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40. A Study of the Optimal Composition and Heat Processing Requirements for 41. Citric Acid Production by Selected Aspergillus Species Using Whey as Canning of Eggplant Dip (Motabbal Al-bathinjan) (1999) Fermentation Medium (1999) Ziad Abdulghani Abdullah\ University of Jordan Murad Ahmad El. Holi\ University of Jordan Supervisor:Dr. Mohammad Ali Humeid Supervisor: Dr. Khalaf Soofi Al-Delaimy Co-supervisor:Dr. Mohammed Isam Yamani Citric acid (CA) production by strains of Aspergillus using cheese whey, as This study was conducted to find out the most acceptable formula of motabbal al- fermentation medium supplemented with different additives (during fermentation time bathinjan (MB) depending on its sensory properties by using peeled grilled eggplant, of 12-20 days at temperature of 30 ± 2°C) was studied. It was found that among three tahina (sesame butter), yogurt, salt and citric acid as ingredients. The main purpose strains of Aspergillus used in this study (A. niger ATCC 9642, A. niger ATCC 6275 was to investigate the canning possibility of the product. and A. foeitidus ATCC 10254) using two synthetic media and whey alone, A. niger Twenty formulas of MB with different percentages of their ingredients with a ATCC 9642 was most efficient for CA production and thus was used further in this constant level of salt and citric acid were prepared and evaluated for overall study. acceptability using nine-point hedonic scale test. The formula composed of 84.2% Supplementation trials of whey with different concentrations of date juice (11.5, peeled grilled eggplant and 14% tahina without the addition of yogurt was found the 16.5 and 21.5% T.S,S in whey) plus 2% tricalcium phosphate and 4% methanol in a most acceptable. Such formula had a pH value of 4.1 and is classified as an acid food. surface culture, revealed that whey containing 21.5% T.S.S with a combination of 2% MB formulas containing yogurt did not differ significantly from those without yogurt T.P + 4% methanol was found to be the most efficient media for CA production (31.64 with regard to their sensory properties. Levels of tahina from 1 0% to 18% of the g/1) after 10 days of cultivation. Surface culture process was found to be much more product were found acceptable with no clear preference among them. favorable for CA production than submerged culture process. The cold point of MB cans (73x103mm) was found to be in the geometric center Media containing whey in different concentrations (5, 10 and 15% (w/v) of four of the can, which means that MB is heated by conduction. Canning of MB was sugars (sucrose, glucose, fructose and galactose) were used for CA production. Whey conducted using three time/temperature combinations at the center (80°C/5 min, media containing 15% sucrose were found to produce the highest CA (106.05 g/l). 85°C/4 min and 90°C/3 min). One run was conducted using steam retort and another Whey containing 15% sucrose and 1% methanol was also efficient medium for CA run using boiling water. It was found that all heat-processes applied resulted in a production with a value similar to that of whey and 15% sucrose. Biomass dry weight commercially sterile canned MB with a high sensorial quality, as evidenced by the values of these two media were 37.4 and 33.9 g/l respectively. Higher biomass values results of microbiological examinations, incubation tests and sensory evaluation. (42.2-46.0 g/l), with relatively lower CA produced, were obtained in the whey media Viscosity of fresh MB was significantly higher than that of canned MB. containing 15% sucrose with 10-50 mg/I riboflavin. Based on Bacillus coagulans that, if present, may be able to grow and cause flat The relationship between CA production, residual sugars, biomass and pH in the sour spoilage of canned MB, the sterilization value (F100) of the whole heat-process whey media containing 15% sucrose was studied. The highest CA and biomass in this from the filling till cooling for about 70°C is estimated. Assuming that a 2-D process medium were produced after 16 days cultivation (83.71 g/l and 36.3 g/l respectively). is sufficient for heat sterilization, the combinations (85°C/4 min) and (90°C/3 min) Both residual sugars and pH values decreased from 173.8 g/l to 48.9 g/I and from 3 to were found enough to obtain a microbiologically safe and stable canned MB. 1.5 after 16 days cultivation, respectively.

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42. Development of Gluten-Free Bread Similar to Arabic Types (1999) Sameeh Suliman Al-Trawneh\ University of Jordan Supervisor: Dr. Salma Tukan Co - Supervisor:Dr. Mohammad A. Humeid

The flat bread is the widely consumed bread in Jordan and in the Middle Eastern countries. It is highly compatible with traditional dishes and food habits. Two formulas for gluten-free Arabic breads suitable for celiac diseased patients were developed from non-wheat flours. The first formula was for the production of Katayef type bread, which is similar to pancake. A yeast fermented batter was prepared from a mixture of rice and corn flours in the ratio of (2:1). The mixture included also sugar (2%), dried milk (2%), Salt (0.5%), and sodium bicarbonate (0.3%). Boiling water (95°C) was used as a fluid to effect gelatinization of the starch. The batter was baked by pouring rounds on a preheated plate (228 ± 2°C). The developed bread had acceptable taste, flexible texture, good keeping quality and could be folded and rolled without tearing. The second formula was for the production of pocket type bread using the conventional processing steps. The dough was based on cooked rice grain, composed of 70 parts cooked rice grain, 10 parts rice flour and 20 parts corn flour. In addition, compressed yeast (3%), sugar (2%), dried milk (2%), salt (0.5%) and sodium bicarbonate (0.3%) were added. The dough was kneaded by an extruder (meat chopper) which made it possible to obtain a homogenous mass from the highly viscous cooked rice. The prepared dough had unexpectedly good handling properties, molding, gas retention capacity and baking properties without adding of any binders or texture improvers. This bread type was of acceptable sensory properties as evaluated by both healthy individuals and patients with celiac disease. The bread was also characterized by the ability to be folded, rolled and separated into two layers. Based on the results of this study, both types of bread can be easily prepared at home and commercial scale from common available ingredients.

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42. Development of Gluten-Free Bread Similar to Arabic Types (1999) 43. Utilization of Sesame Press Cake and Wheat Bran in the Production of High Sameeh Suliman Al-Trawneh\ University of Jordan Protein, High Fiber Biscuit or Sweet (1999) Supervisor: Dr. Salma Tukan Hussein Mohd AL-Hussein AL-Jarrah\ University of Jordan Co - Supervisor:Dr. Mohammad A. Humeid Supervisor: Dr. Mohammad A. Humeid.

The flat bread is the widely consumed bread in Jordan and in the Middle Eastern Jordan imports big quantities of sesame in order to use it in food industries, such countries. It is highly compatible with traditional dishes and food habits. as halva, sesame pulp (Tahina), bakery products and sesame oil. The presscake of oil Two formulas for gluten-free Arabic breads suitable for celiac diseased patients extraction contains a high percentage of protein (30%) and fat (27%). It has also a high were developed from non-wheat flours. The first formula was for the production of moisture content (30%), which leads to fast deterioration. Katayef type bread, which is similar to pancake. A yeast fermented batter was The aim of this study was to find out methods to extend the shelf life of Kosba to prepared from a mixture of rice and corn flours in the ratio of (2:1). The mixture test its use in the production of high protein, high fiber biscuits or sweets, as a low-cost included also sugar (2%), dried milk (2%), Salt (0.5%), and sodium bicarbonate source of protein. (0.3%). Boiling water (95°C) was used as a fluid to effect gelatinization of the starch. Two methods for preservation were found suitable: The batter was baked by pouring rounds on a preheated plate (228 ± 2°C). The developed bread had acceptable taste, flexible texture, good keeping quality and could 1. Mixing of fresh kosba with wheat bran in different ratios that were be folded and rolled without tearing. extruded through a meat mincer to get a homogenous pelleted, semi dried mixture, The second formula was for the production of pocket type bread using the which could be easily air dried. conventional processing steps. The dough was based on cooked rice grain, composed 2. Drying fresh kosba in the sesame roaster, which is available in every oil of 70 parts cooked rice grain, 10 parts rice flour and 20 parts corn flour. In addition, mill, at 100°C for one hour. compressed yeast (3%), sugar (2%), dried milk (2%), salt (0.5%) and sodium bicarbonate (0.3%) were added. The dough was kneaded by an extruder (meat Different recipes were tested and modified for the utilization of the dried and chopper) which made it possible to obtain a homogenous mass from the highly viscous finely milled kosba in the production of high protein, high fiber biscuits. cooked rice. The prepared dough had unexpectedly good handling properties, molding, The best developed biscuit formula that gave the highest sensory quality was gas retention capacity and baking properties without adding of any binders or texture obtained when using (23%) sesame bran mix of 2 kosba: 1bran, (18.5%) wheat flour, improvers. This bread type was of acceptable sensory properties as evaluated by both (9%) palm oil, (20%) sugar, (6%) water, (4.5%) whole eggs, (18.5%) whole milk healthy individuals and patients with celiac disease. The bread was also characterized powder, (1.3%) baking powder and 1.3% vanilla sugar preparation. by the ability to be folded, rolled and separated into two layers. The developed biscuits contained (16.6%) protein, (19.5%) fat, (2.7%) crude Based on the results of this study, both types of bread can be easily prepared at fiber, and (53%) carbohydrate; the dietary fiber was estimated (10%), thus the home and commercial scale from common available ingredients. produced biscuits are considered a high protein high fiber product. The developed biscuits were stored in paperboard boxes for more than six months, without recognizable drop of the sensory quality, although the acidity of the extracted oil increased from (1.1%) to (2.8%). This indicates a long shelf life if the product is packaged in proper hermetic containers.

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44. Effect of Malt Flour Addition on Quality of Kmaj Bread (1999) Hadeel M. Abu-Gholi\ University of Jordan Supervisor: Dr. Ayed S. Amr

The effect of adding 0.25% and 0.33% malt flour on the rheological properties of doughs prepared from patent, straight-grade or whole wheat flours were studied. Properties of thick kmaj bread obtained from these flours were also evaluated. Approximate composition of the three types of flour was not affected by malting at the levels of 0.25% and 0.33%. Addition of malt flour caused a decrease in the stability of the dough irrespective of the flour, there was also a reduction in departure time upon addition of malt flour to each of the studied flours. MTI (Mechanical Tolerance Index) of the three types of flour increased by malting. Addition of malt flour has an improving effect on the physical properties of thick Kmaj bread particularly with respect to specific volume, puffing index and crust color for bread prepared from straight-grade and patent flours. Malting flour addition significantly (P≤0.05) improved gas retention of the doughs prepared from straight-grade and patent flours. Addition of malt flour to bread formula has an improving effect on the over-all quality of thick Kmaj bread. It also helped retard the staling rate and delay the firmness of this bread as indicated by sensory evaluation and firmness tests. Optimum levels of malt flour addition for patent and straight-grade flours was 0.33%, while it was 0.25% for whole wheat flour.

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44. Effect of Malt Flour Addition on Quality of Kmaj Bread (1999) 45. Effect of Navy Bean Supplementation on the Quality of Hamam Bread (1999) Hadeel M. Abu-Gholi\ University of Jordan By: Kenza M. Arfi\ University of Jordan Supervisor: Dr. Ayed S. Amr Supervisor: Dr. Ayed S. Amr

The effect of adding 0.25% and 0.33% malt flour on the rheological properties of The functionality of composite navy bean-wheat flour at different supple- doughs prepared from patent, straight-grade or whole wheat flours were studied. mentation levels (5, 10, and 15 %) was studied. Rheological properties of the Properties of thick kmaj bread obtained from these flours were also evaluated. composite flour dough and the quality of Hamam bread prepared from the patent and Approximate composition of the three types of flour was not affected by malting straight-grades flour were studied. Bread was produced according to the bulk at the levels of 0.25% and 0.33%. fermentation straight dough process, immediately and one week after blending. Addition of malt flour caused a decrease in the stability of the dough irrespective Farinograph absorption was generally not affected by the addition of navy bean of the flour, there was also a reduction in departure time upon addition of malt flour to flour, however, this supplementation caused weakening of the dough which was each of the studied flours. MTI (Mechanical Tolerance Index) of the three types of reversed by the resting period after blending in the case of patent flour, probably by flour increased by malting. Addition of malt flour has an improving effect on the the action of lipoxygenase. Weakening of the dough occurred at 15% supplementation physical properties of thick Kmaj bread particularly with respect to specific volume, level for straight-grade flour as shown by the mechanical tolerance index. puffing index and crust color for bread prepared from straight-grade and patent flours. Supplementation resulted in improvement in the overall quality of Hamarn bread. Malting flour addition significantly (P≤0.05) improved gas retention of the The highest sensory scores recorded at 5 and 10% supplementation levels for patent doughs prepared from straight-grade and patent flours. and straight-grade flour respectively. The supplementation gave breads with pleasant Addition of malt flour to bread formula has an improving effect on the over-all flavor, loaf volume was significantly (p≤0.05) increased by the addition of 10% navy quality of thick Kmaj bread. It also helped retard the staling rate and delay the bean flour to straight-grade flour. The color of the experimental bread crumb was not firmness of this bread as indicated by sensory evaluation and firmness tests. significantly different (p≤0.05) at all supplementation levels. Optimum levels of malt flour addition for patent and straight-grade flours was Navy bean addition did not affect the staling scores but gave bread with higher 0.33%, while it was 0.25% for whole wheat flour. firming rate when patent flour was supplemented with 15% navy bean flour, and when straight-grade flour was supplemented with 5 and 15% navy bean flour. Bread with higher protein and lysine content was obtained by the supplementation of wheat flour with navy bean flour at all levels.

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46. The Ability of Some Durum Wheat Varieties for Explosion Puffing (1999) By: Ala’a - Eddin Ali Qatatshi\ University of Jordan Supervisor: Dr. Mohammed A. Humeid Co- Supervisor: Dr. Mohammed A. Umari

The aim of this study was to investigate the ability of five durum wheat varieties grown in Jordan for explosion puffing by using explosion puffing equipment, which made use of a special design in previous studies, and also to determine the optimal process conditions (pressure- temperature-moisture) to produce puffed wheat with high sensory quality, specially, color, taste and crispness. The optimal conditions for puffing were as follows : the grains were moistened by cooking in water (in a ratio of 1 grains weight :2 water weight) for 15 min to which 2% salt (calculated on the basis of the grain weight) was added followed by air drying of grain to 11% (added moisture). The moistened treated grains are puffed at 200°C and 9 bars. Rapid heating through preheating of the puffing chamber (before filling) was more efficient than gradual heating. There were significant differences in expansion volume among the various varieties; expansion volume was obtained (the highest) in Sham1 (4.01) followed by 3.5, 3.3, 3.01 and 2.7 for Acsad 65, F8, Horani 27 and Petra respectively. However the sensory evaluation revealed that puffed Acsad 65 had the highest preference followed by Horani 27 and sham 1 this demonstrates that expansion volume is not necessarily related to crispiness nor acceptability.

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46. The Ability of Some Durum Wheat Varieties for Explosion Puffing (1999) 47. A Study of Some Chemical and Physical Changes in Soybean Oil and By: Ala’a - Eddin Ali Qatatshi\ University of Jordan Palmolein during Falafel Frying (1999) Supervisor: Dr. Mohammed A. Humeid Mai Adnan Abdullah\ University of Jordan Co- Supervisor: Dr. Mohammed A. Umari Supervisor: Dr. Ayed S. Amr

Palmolein and soybean oils were heated at separately 160, 190 and 220±10°C for The aim of this study was to investigate the ability of five durum wheat varieties 2, 6 and 10 hours alone, and with falafel being fried with and without skimming. grown in Jordan for explosion puffing by using explosion puffing equipment, which Chemical and physical properties of these oils were studied including the free fatty made use of a special design in previous studies, and also to determine the optimal acid and acid value, peroxide value, p- anisidine value, totox value, Kreis test, iodine process conditions (pressure- temperature-moisture) to produce puffed wheat with value, ultraviolet extinction at 230, 234, 268 and 275nm, melting point, viscosity, high sensory quality, specially, color, taste and crispness. specific gravity, refractive index, dielectric strength and color. Both temperature and The optimal conditions for puffing were as follows : the grains were moistened time of frying had significant effect (P≤0.01) on these chemical and physical by cooking in water (in a ratio of 1 grains weight :2 water weight) for 15 min to which properties of palmolein and soybean oils. 2% salt (calculated on the basis of the grain weight) was added followed by air drying Results showed a good performance stability of palmolein oil compared with of grain to 11% (added moisture). The moistened treated grains are puffed at 200°C soybean oil, more deterioration took place in unskimmed oil, compared with skimmed and 9 bars. Rapid heating through preheating of the puffing chamber (before filling) oil and more degradation at higher temperature, i.e. >190 ±10°C, and increased was more efficient than gradual heating. duration of frying. There were significant differences in expansion volume among the various Tow colorimetric quick tests Rau®-test and Fritest® were evaluated for varieties; expansion volume was obtained (the highest) in Sham1 (4.01) followed by predicting the deterioration of oil. Both could be used with sufficient accuracy as 3.5, 3.3, 3.01 and 2.7 for Acsad 65, F8, Horani 27 and Petra respectively. However the quality control test. It has been found that palmolein oil was deteriorated after 10 hours sensory evaluation revealed that puffed Acsad 65 had the highest preference followed when heated at 190±10°C but soybean oil deteriorated after 6 hours at the same by Horani 27 and sham 1 this demonstrates that expansion volume is not necessarily heating temperature according to these colorimetric tests. related to crispiness nor acceptability. A good significant correlation (P≤0.01) was found between Fritest® and Rau®- test results and refractive index, free fatty acid, specific gravity, dielectric strength and viscosity. Melting point, Kreis test, peroxide value and specific extinction showed low or no significant correlation with the results of these tests. Stepwise regression test was conducted to construct prediction equations for the condition of the frying oil, the results show the complexity of the oil heating process, the results varied according to the dependent variable (Fritest ®or Rue®-test) and the type of oil used. A survey was conducted in this study to evaluate the condition of oils used for falafel frying in Amman in Feb-May. 1998 and some of the physical and chemical changes that occur in palmolein and soybean oils used for commercial deep-frying of falafel. It was found that 80% of ate samples were deteriorated according to Fritest® where 60% of these samples were deteriorated according to Rau® test, thus revealing the abuse of such oils during frying and reflecting their poor conditions.

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48. A Study of the Microbial and Chemical Quality of Drinking Water in Selected Areas in Amman (2000) Hamzah Mar’i Al-Qadiri\ University of Jordan Supervisor:Dr. Mohammed Isam Yamani Co-supervisor:Dr. Mohammed R. Shatanawi

This research project was undertaken to study the microbial and chemical quality of drinking water in regions in Western and Northern Amman, Jordan. Ninety samples from residences and 36 samples from restaurants were collected in regions in Western Amman, which are supplied with water originating from Zai Water Treatment Plant. In each category half of the samples was from municipal water and the other half was from water storage tanks connected to the municipal water network. A similar scheme was done in regions in Northern Amman which are supplied with water originating from Yajouz Water Supply Station, but the number of samples was 60 and 20, respectively. Heterotrophic plate counts of all samples ranged from 0 to 750 CFU/100 ml with an average of 141 CFU/100 ml. None of the municipal water samples of direct water line exited from both stations was contaminated by coliforms, fecal coliforms, fecal enterococci, Pseudomonas aeruginosa or Aeromonas hydrophila. The latter bacterium was not detected in any municipal or tank water sample. Only two samples of residence municipal water originating from Zai plant were contaminated by coliforms. In these samples, in which free residual chlorine concentrations were lower than that recommended by the JS 286:1997, coliform count was 3 and 5 CFU/100ml and no fecal coliforms or fecal enterococci were recovered. One residence sample of municipal water originating from each station was slightly contaminated by P. aeruginosa (12 and 15 CFU/ 100 ml). The interior water network in these residences was rusted and was leakage. Microbiological quality of samples of tank water in Western Amman was generally lower than that of the municipal water. Noticeable number of these samples was not in compliance with JS 286:1997. Number of samples which were contaminated by coliforms, enterococci and/or P. aeruginosa was 16 (3 5.6%) and 12 (66.7%) in tank water samples in Western Amman in residences and restaurants, respectively. The respective number of samples in Northern Amman was 1 (3.3%) and 0. Pseudomonas aeruginosa was the predominant bacterial contaminant in storage tanks. Intestinal nematodes were not detected in any drinking water sample. Entamoeba histolytica was detected in two samples collected from residence water storage tanks in Western Amman. In the same area algae were detected in 5 residence water tanks and one restaurant tank. Algae were only detected in one residence water tank in Northern Amman. The predominant detected algae were diatoms.

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48. A Study of the Microbial and Chemical Quality of Drinking Water in Selected The average pH of all samples (7.4) was in compliance with JS 286:1997. The Areas in Amman (2000) averages of the inorganic nonmetallic constituents (N03, N02 and NH4) and the heavy Hamzah Mar’i Al-Qadiri\ University of Jordan metals (Fe, Zn and Al) for all samples were also in compliance with JS 286:1997. The Supervisor:Dr. Mohammed Isam Yamani concentration of iron was higher in some samples from municipal water than those Co-supervisor:Dr. Mohammed R. Shatanawi from storage tanks in both areas that are supplied from Zai Plant and Yajouz Station. The percentage of samples that had iron concentration >0.3 mg/L that is recommended This research project was undertaken to study the microbial and chemical quality by JS 286:1997 was higher in municipal water (18.4%) than those from storage tanks of drinking water in regions in Western and Northern Amman, Jordan. Ninety samples (4.9%). from residences and 36 samples from restaurants were collected in regions in Western The majority of municipal water samples originating from both stations Amman, which are supplied with water originating from Zai Water Treatment Plant. In contained free residual chlorine which was within the range (0.2-1.0 mg/L) specified each category half of the samples was from municipal water and the other half was in JS 286:1997; few samples were outside this range 16 (13.0%). However, higher from water storage tanks connected to the municipal water network. A similar scheme number of tank water samples contained residual chlorine in concentrations <0.2 was done in regions in Northern Amman which are supplied with water originating mg/L. This was more the case in regions that are supplied from Zai Plant 38 (60.3%) from Yajouz Water Supply Station, but the number of samples was 60 and 20, than those that are supplied from Yajouz Station 16 (40%). respectively. Municipal drinking water in Western and Northern Amman is in an acceptable Heterotrophic plate counts of all samples ranged from 0 to 750 CFU/100 ml with condition in relation to the international quality requirements and JS 286:1997 an average of 141 CFU/100 ml. None of the municipal water samples of direct water requirements for drinking water. More attention and care need to be given to the water line exited from both stations was contaminated by coliforms, fecal coliforms, fecal storage tanks to preclude unwanted contamination of drinking water during storage. enterococci, Pseudomonas aeruginosa or Aeromonas hydrophila. The latter bacterium was not detected in any municipal or tank water sample. Only two samples of residence municipal water originating from Zai plant were contaminated by coliforms. In these samples, in which free residual chlorine concentrations were lower than that recommended by the JS 286:1997, coliform count was 3 and 5 CFU/100ml and no fecal coliforms or fecal enterococci were recovered. One residence sample of municipal water originating from each station was slightly contaminated by P. aeruginosa (12 and 15 CFU/ 100 ml). The interior water network in these residences was rusted and was leakage. Microbiological quality of samples of tank water in Western Amman was generally lower than that of the municipal water. Noticeable number of these samples was not in compliance with JS 286:1997. Number of samples which were contaminated by coliforms, enterococci and/or P. aeruginosa was 16 (3 5.6%) and 12 (66.7%) in tank water samples in Western Amman in residences and restaurants, respectively. The respective number of samples in Northern Amman was 1 (3.3%) and 0. Pseudomonas aeruginosa was the predominant bacterial contaminant in storage tanks. Intestinal nematodes were not detected in any drinking water sample. Entamoeba histolytica was detected in two samples collected from residence water storage tanks in Western Amman. In the same area algae were detected in 5 residence water tanks and one restaurant tank. Algae were only detected in one residence water tank in Northern Amman. The predominant detected algae were diatoms.

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49. Production of Confectioneries and Caramel from Concentrated Acid Whey (2000) Abdel Fattah Tahseen Al-khrieshe\ University of Jordan Supervisor: Dr. Mohammad Ali Humeid

In the last 30 years, Jordan had witnessed a noticeable development in dairy industry, both qualitatively and quantitatively. However, as a result of the increase in the volume of Labanah, acid whey was increased, which constituted a potential hazard for effluent where it is discarded. Acid whey was concentrated to different levels (50, 60, 70 and 80% total solids) using an open double jacketed steam heated pan. The 50% and 60% concentrated whey were separated by crystallization into two fractions: a solid crystalline fraction rich in lactose and a liquid fraction rich in lactose and lactic acid, The solid fraction was washed with little water to decrease its acidity and was then redried, Pre-experiments indicated unsuitability of the concentrations higher than 60% for the preparation of confectionery due to their intensive brown colors and pungent flavor. The washed and dried solid whey fraction was suitable in the preparation of hard candy. The best tested formula out of 4 selected formulas contained 14% dried washed acid whey, 35% sugar, 35% glucose syrup, 0.5% citric acid and 15.5% water. The mix was finally cooked up to 152°C according to the results obtained by the sensory hedonic scale test. The unwashed dried acid whey fraction was appropriate for preparation of toffee. The best tested formula out of 5 selected formulas contained 20% dried acid whey, 40% sugar, 13% glucose syrup, 3% lecithin, 7% dry milk, 15% coconut butter and 2% cocoa powder and was finally cooked up to 140°C. The study revealed the possibility of preparation of caramel with acceptable quality by mixing sugar and dried solid fraction of acid whey at the ratio 1:1 after adjusting its pH to 5.

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49. Production of Confectioneries and Caramel from Concentrated Acid Whey 50. A Study of Some Chemical and Physical Properties of Anemone Anthocyanins (2000) and Their Possible Use as Food Colorants (2001) Abdel Fattah Tahseen Al-khrieshe\ University of Jordan Enas K. Al - Tamimi\ University of Jordan Supervisor: Dr. Mohammad Ali Humeid Supervisor: Dr. Ayed Amr

In the last 30 years, Jordan had witnessed a noticeable development in dairy The objective of this study is to extract the anthocyanins from the petals of industry, both qualitatively and quantitatively. However, as a result of the increase in Anemone, determine their chemical identity, study their stability under different the volume of Labanah, acid whey was increased, which constituted a potential hazard conditions, and to use them as food colorant. for effluent where it is discarded. Acid whey was concentrated to different levels (50, The petals were extracted with several solvents, i.e. 1% HCl–MeOH, 0.1% 60, 70 and 80% total solids) using an open double jacketed steam heated pan. The 50% HCl–MeOH, 0.01% HCl–MeOH, 1% HCl–EtOH, 3% formic acid–water, 3% formic and 60% concentrated whey were separated by crystallization into two fractions: a acid–water, 3% citric acid–MeOH, and MAW (25:1:24). Total anthocyanins were solid crystalline fraction rich in lactose and a liquid fraction rich in lactose and lactic determined by pH differential method and/or single pH method. acid, The solid fraction was washed with little water to decrease its acidity and was The results showed that 1% HCl–MeOH was the most effective solvent for then redried, extraction of the three flower pigments (1750, 487, and 987 mg/l for AE, RE, and PE Pre-experiments indicated unsuitability of the concentrations higher than 60% for respectively), followed by 3% citric acid–MeOH (1200 and 474 mg/l for AE and RE the preparation of confectionery due to their intensive brown colors and pungent respectively). flavor. The washed and dried solid whey fraction was suitable in the preparation of Anemone pigments were purified using Amberlite XDA–7 column, separated hard candy. The best tested formula out of 4 selected formulas contained 14% dried by Sephadex LH–20 and TLC (silica gel) plates. Then they were identified by washed acid whey, 35% sugar, 35% glucose syrup, 0.5% citric acid and 15.5% water. spectral and chemical analysis. The mix was finally cooked up to 152°C according to the results obtained by the Anemone coronaria pigment was found to consist of three main anthocyanins, sensory hedonic scale test. and identified as pelargonidin and its derevatives, with glucose and arabinose as sugar The unwashed dried acid whey fraction was appropriate for preparation of toffee. moieties, and coumaric acid as acyl group. The best tested formula out of 5 selected formulas contained 20% dried acid whey, Stability of the three flower pigment extracts (AE, RE, and PE) to heat 40% sugar, 13% glucose syrup, 3% lecithin, 7% dry milk, 15% coconut butter and 2% treatment, pH, water activity, light, and storage (with/without antioxidant, sugar, and cocoa powder and was finally cooked up to 140°C. in carbonated beverage at room and refrigeration temperatures) was evaluated. The The study revealed the possibility of preparation of caramel with acceptable kinetic reactions, constant rates, and t1/2 describing thermal, pH, light, and storage quality by mixing sugar and dried solid fraction of acid whey at the ratio 1:1 after effects on anthocyanin degradation were calculated. adjusting its pH to 5. Stability studies showed that the heat treatment at 50C for seven hours gave higher pigment retention (94 % for AE and RE, and 61 % for PE) than at 80C (62, 51, 38% for AE, RE, and PE respectively). The three pigments were better retained at lower (2, 3, and 3.5) than higher pH values (4, 4.5, and 5) with higher degradation rates under the combined treatments of pH and heating at 80C for 210 minutes. After 10 days exposure to direct light, the percentage of retained pigments were about 38, 41, and 42 % compared to their controls 93, 84, and 63% for AE, RE, and PE. Addition of sugar tends to increase the degradation of the three pigments in both light and dark stored samples. As water activity increased, the pigment retention decreased, with higher stability of AE as compared to RE and PE. Long term storage of solutions and carbonated beverages colored with theses pigments extracts at room and refrigeration temperatures resulted in gradual decrease in pigment retention, with

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obvious decrease in retention in case those solutions stored at room temperature. Addition of antioxidant and sugar increased the degradation rate of the pigments stored at room temperature. On the other hand, addition of antioxidant had no effect on these samples stored at refrigeration temperature. The pigment extracts were applied to foods such as gelatin desserts, yoghurt, and carbonated beverages. Preliminary organoleptic evaluation showed acceptability of the colors of the treated foods by subjects especially when AE was used as colorant.

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Arab Journal of Food & Nutrition obvious decrease in retention in case those solutions stored at room temperature. 51. A Study of the Microbiological Quality of Tahina Manufactured in Jordan Addition of antioxidant and sugar increased the degradation rate of the pigments stored (2001) at room temperature. On the other hand, addition of antioxidant had no effect on these Jawad Kadom Isa\ University of Jordan samples stored at refrigeration temperature. Supervisor: Dr.: Mohammed Isam Yamani The pigment extracts were applied to foods such as gelatin desserts, yoghurt, and carbonated beverages. Preliminary organoleptic evaluation showed acceptability Tahina is manufactured in Jordan and in some other Arab-countries. This study of the colors of the treated foods by subjects especially when AE was used as colorant. was undertaken to study the microbial content of tahina produced in Jordan, including some food-borne pathogens. The effect of storage at room temperature on the microbial content of tahina, as well as on the survival of Salmonella, which had been inoculated into tahina were also investigated. Furthermore, this study also includes the determination of water activity (aw) and pH of tahina. Fourteen tahina plants in various areas of Amman were visited. In every visit, the manufacturing method used was reported and the steps were recorded. These visits have demonstrated that two manufacturing methods of tahina. The traditional (wet) method, and modern (dry) method. Ten plants (71%) were following the traditional method, whereas four plants were following the modern method. In every visit, hygienic status and manufacturing conditions were evaluated according to the requirements of the Jordanian Standard General Principles (JS: 493/1987) (General Principles of Food Hygiene). Conformity in plants which follow the modern (dry) method was higher than that in the plants which follow the traditional (wet) method. Most of tahina plants still devoid of a permanent hygiene control program for monitoring implementation of the requirements of food safety and sanitation including handlers training. The APC of tahina samples immediately after production ranged between 1x102/g and 4x104/g, with an average of 5.2x103/g. The average of APC after two and four months of storage at room temperature were 3.4x103/g, 1.7x103/g, respectively. The LABC of tahina samples immediately after production ranged between <10/g and 5.5x104/g, with an average of 4.7x103/g. The average of LABC after two and four months of storage at room temperature were 2.2x103/g, 1.5x103/g, respectively. The coliform count of tahina samples directly after production ranged between <10/g and 7.5x103/g, with an average of 6x102/g. The average of coliform count after two and four months of storage at room temperature were 3.27 x 102/g, 2.43 x I 02/g, respectively. Staphylococcus aureus count of tahina samples immediately after production ranged between <10/g and 5 x102/g, with an average of 7.8 x10/g. The average of Staphylococcus aureus count after two and four months of storage at room temperature were 5.4x10/g, 3.5 x 10/g, respectively. Mesophilic aerobic spore former count of tahina samples immediately after production was between 10/g and 1.6 x103/g, with an average of 2 x 102/g. The average of spore former counts after two and four months of storage at room temperature were 1.29 x 102/g, 9.4 x 10/g, respectively. Yeasts and Volume 11, No. 25, 2011 69 66 67

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molds counts of tahina samples immediately after production ranged between

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Arab Journal of Food & Nutrition molds counts of tahina samples immediately after production ranged between fermented milk products widely used as a traditional plants which follow the traditional method than those of modem plants. Therefore, food in several countries and produced mainly on household scale. This study aimed to microbial counts of tahina could be a good indicator for the prevailing conditions improve the safety of jameed by implementing HACCP system. Many houses were during processing. visited in Karak area to get information regarding jameed making; three houses were The average APC of three samples of dehulled roasted sesame seeds used for selected to apply HACCP system and to collect samples for analysis before and after tahina manufacturing were 4.7x102/g, whereas, the average counts of LAB, Coliform, HACCP application. Staphylococcus aureus, mesophilic aerobic spore formers, yeasts and molds were Before applying HACCP system, the average standard plate count, coliform 1.57x102/g,

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54. Production of Kmaj Bread by Sponge and Dough Method (2002) Radwan Y. Aju\ University of Jordan Supervisor: Dr. Ayed S. Amr

The objective of this study was to investigate the possibility of using the Sponge and Dough method in the production of Kmaj bread (thick and thin) from Straight Grade flour, and to compare the resulting bread with that obtained by the Straight Dough method from the same type of flour. The results show that bread produced with this method gave bread with superior specific volume, better overall quality and improved storage stability as compared to that produced by the Straight Dough method. Using of the Sponge and Dough method, none-the-less, has some drawbacks, mainly longer fermentation time, more mixing requirements, and more space and labor. Overcoming these problems makes the method quite suitable for commercial application.

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54. Production of Kmaj Bread by Sponge and Dough Method (2002) 56. Studying the Replacement of Meat Fat with Olive Oil and Its Effect on Radwan Y. Aju\ University of Jordan Mortadella Properties (2002) Supervisor: Dr. Ayed S. Amr Ilham Hasan Al-Haj Hussein\ University of Jordan

Supervisor: Dr.Basem Abdullah The objective of this study was to investigate the possibility of using the Sponge and Dough method in the production of Kmaj bread (thick and thin) from Straight Five mortadella treatments were formulated to study the replacement of meat fat Grade flour, and to compare the resulting bread with that obtained by the Straight with olive oil. One treatment was produced by the addition of normal meat fat level Dough method from the same type of flour. and used as control treatment; other treatments had low levels of meat fat with or The results show that bread produced with this method gave bread with superior without the addition of fat replacer (olive oil). Replacement levels were 3%, 5%, and specific volume, better overall quality and improved storage stability as compared to 8%. Two experiments were done to study the effects of treatments. that produced by the Straight Dough method. Chemical analysis including, proximate analysis (moisture, ash, protein, and fat Using of the Sponge and Dough method, none-the-less, has some drawbacks, percentages), cholesterol content, fatty acid profile, rancidity and pH values were mainly longer fermentation time, more mixing requirements, and more space and carried out. Sensory evaluation of the samples and determination of the aerobic plate labor. Overcoming these problems makes the method quite suitable for commercial count were determined. application. Results showed that mortadella with low olive oil levels (3% and 5%) were accepted by the panelists while that contained 8% olive oil was not accepted. Thiobarbituric acid values (TBA) for the treatments that contained olive oil were higher when compared with the other treatments. However, the differences were not significant when compared with the control treatment. Lean meat treatment had a significant lower value when compared with the other treatments. Cholesterol content of the control treatment (normal meat fat level) was significantly higher when compared with the other treatments. All the treatments did not differ in color. Lean meat treatment and 8% olive oil treatment had significant lower flavor values when compared with other treatments, while lean meat samples and 3% olive oil samples had a lower texture and juiciness values when compared with other treatments. Aerobic plate counts were less than 10 CFU/g for all mortadella treatments, and without significant differences among the treatments. The results of the fatty acid profile showed that treatments free of olive oil had the highest saturated to unsaturated fatty acid ratio (1.1 and 1) while treatments contained olive oil had the lowest values (0.41, 0.664, and 0.72). From the results of this study it was concluded that replacement of meat fat with low levels of olive oil (3% and 5%) could be used in mortadella production.

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57. Resistant Starch Content of Some Selected Jordanian Foods and the Effect of Some Processing Conditions Thereon (2002) Safa,a Radwan Al–Smadi\ University of Jordan Supervisor: Dr. Ayed S. Amr

This study was carried out to estimate the amount of resistant starch (RS) in the most consumed starchy foods in Jordan, and to study the effect of some processing conditions on the formation of RS in some common foods in Jordan. Thirty-four products (cereal, legume, potato, and extruded snack products) were analyzed for their RS content following the alpha–amylase digestion method. Different bread types were prepared from the same flour to assess the conditions, which increase RS formation. The effect of canning and storage on RS formation in chickpea dip and faba beans was studied also. The results indicate that legumes had the highest RS content, whereas bread had the lowest RS content. The RS content of bread prepared from the same flour was significantly (p<0.05) higher in Thick Kmaj. The storage significantly (p<0.05) increased RS formation in chickpea dip, whereas autoclaving significantly (p<0.05) increased RS formation in faba bean. The daily per capita consumption of RS by Jordanians was 2-5 times higher than the consumption of RS by Europeans.

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57. Resistant Starch Content of Some Selected Jordanian Foods and the 58. The Effect of Flour Granulation on Arabic Bread Quality Effect of Some Processing Conditions Thereon (2002) Zoubeida M. Afif\ University of Jordan (2002) Safa,a Radwan Al–Smadi\ University of Jordan Supervisor: Dr. Ayed S. Amr Supervisor: Dr. Ayed S. Amr This study was conducted to investigate the effect of flour particle size on the This study was carried out to estimate the amount of resistant starch (RS) in the physical, chemical and rheological properties of the dough and on thin kmaj bread most consumed starchy foods in Jordan, and to study the effect of some processing produced from such flours. conditions on the formation of RS in some common foods in Jordan. Flour with different particle sizes (fine <200µm, medium 200–250µm and coarse Thirty-four products (cereal, legume, potato, and extruded snack products) were 250–300µm) produced from the first and the second break streams, was used to analyzed for their RS content following the alpha–amylase digestion method. Different produce thin kmaj bread by the straight dough procedure. bread types were prepared from the same flour to assess the conditions, which increase Results showed that water absorption of flour to produce a dough decreased with RS formation. The effect of canning and storage on RS formation in chickpea dip and increasing particle size as compared to the straight–grade flour (control). Also faba beans was studied also. Farinograph results showed that there was a clear increase in dough strength as the The results indicate that legumes had the highest RS content, whereas bread had particle size of flour increased compared to the control which needed more water to the lowest RS content. The RS content of bread prepared from the same flour was produce acceptable bread. significantly (p<0.05) higher in Thick Kmaj. The storage significantly (p<0.05) The overall sensory quality of bread demonstrated that the bread produced from increased RS formation in chickpea dip, whereas autoclaving significantly (p<0.05) fine flour was the best compared to the control, also thin kmaj bread produced from the increased RS formation in faba bean. The daily per capita consumption of RS by studied flour samples had lower specific volume when compared with control. Jordanians was 2-5 times higher than the consumption of RS by Europeans. It was concluded that fine flour was the best with regard to the amount of water absorption, which might affect the yield compared to the bread produced from straight–grade flour (control).

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59. A Study to Produce Fungal Rennin-like Enzyme and Its Use in the Manufacturing of Nabulsi Cheese (2002) Zaki Ali Hassan Tubesha\ University of Jordan Supervisor:Dr. Khalaf S. Al-Delaimy

This study aimed to isolate and characterize a mold from the environment able to produce rennin-like enzyme, and its possible applications in Nabulsi cheese manufacture. Among the molds isolated from sixty one samples of soil and animal secretions, twenty isolates were found to have morphological, microscopical, and cultural characteristics Mucor, and all were able to produce rennet enzyme activities. Among the twenty Mucor isolates, Mucor (M.Z.20) was found to produce the highest rennet enzyme activity, and hence adopted thereafter in this study. Thirty degree centigrade was found to be the optimum temperature for both the growth and spore formation on potato dextrose agar and also optimum for rennin-like enzyme excretion on fortified wheat bran media mixture during three and four days respectively. Clay pots were found to be the most favorable containers for enzyme production compared with Erlenmyer flasks or plastic pots (140% and 325%) respectively. The Log. 2 and log. 3 per gram of fermentation media was the optimun inoculum concentration after four days incubation period using clay pots for the highest production of rennet enzyme (597 RU) produced by Mucor (M.Z.20) under similar experimental condition. Much lower values if using erlnmeyer flasks. Extending incubation time to five days caused a drastic decrease in rennet production. The highest rennet activity was produced in the fermentation media mixture containing wheat bran and lentil straw (1:1 w/w) using whey as a moisting liquid (185 RU), then slightly lower values when using any of salt solution, or distilled water. Followed by wheat bran alone, then mixture of wheat bran and wheat straw (1:1). Activity of Mucor (M.Z.20) rennet extract was stable (100%) at 30°C for 30 min at both pH 3.5 and 4. Lower or higher pH levels caused a decrease in the activity reaching its minimum (1%) at pH 8. At 60°C for 10min the enzyme activity practically lost its activity at all pH levels except at pH 3.5 (2.1%), pH 4 (4%), and pH 4.5 (2.3%). At pH 4 using different storage temperatures it was found that the enzyme retained its complete activity (100%) after six weeks at 5°C and 10°C and after three and two weeks at 20°C and 30°C respectively. The crude extract of renninlike fungal enzyme was successfully applied for white and Nabulsi cheese. A panel of 10 persons found generally an acceptability of the Nabulsi cheese processed by both, the crude rennet extract of this study and that of using commercial rennin-like enzyme.

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59. A Study to Produce Fungal Rennin-like Enzyme and Its Use in the 60. A Study of Selected Microbial Indices of Water Pollution of Wadi Al- Manufacturing of Nabulsi Cheese (2002) Arab Reservoir in Jordan (2002) Zaki Ali Hassan Tubesha\ University of Jordan Mo’awiya Ahmad S. Haddad\ University of Jordan Supervisor:Dr. Khalaf S. Al-Delaimy Supervisor: Dr Khalaf Soofi Al-Delaimy

This study aimed to isolate and characterize a mold from the environment able to Selected microbial indices of water pollution of heterotrophic plate count (HPC), produce rennin-like enzyme, and its possible applications in Nabulsi cheese total coliform (T.C), fecal coliform (F.C), suspected Salmonella, enterococci (Ent.) manufacture. Among the molds isolated from sixty one samples of soil and animal and fungi count of Wadi Al-Arab reservoir in Jordan during 6 month duration (from secretions, twenty isolates were found to have morphological, microscopical, and Sep. 2, 2001–Feb. 18, 2002) were studied. It was found that the overall geometric cultural characteristics Mucor, and all were able to produce rennet enzyme activities. mean of HPC and fungi of water samples collected from 5 sites (Sep. 2-Feb. 18) was Among the twenty Mucor isolates, Mucor (M.Z.20) was found to produce the highest 25119 and 3981 CFU/ml water respectively. The overall geometric mean of T.C, F.C rennet enzyme activity, and hence adopted thereafter in this study. Thirty degree and Ent. content of water of the same samples expressed as MPN/100ml water were in centigrade was found to be the optimum temperature for both the growth and spore 1585, 158 and32 respectively. formation on potato dextrose agar and also optimum for rennin-like enzyme excretion From the total of 105 water samples analysed for the presence of Salmonella 68 on fortified wheat bran media mixture during three and four days respectively. Clay (64.8%) showed positive suspected results. Among the three media used for the pots were found to be the most favorable containers for enzyme production compared detection of Salmonella, bismuth sulphite agar (B.S.A), brilliant green agar (B.G.A) with Erlenmyer flasks or plastic pots (140% and 325%) respectively. The Log. 2 and and deoxycholate citrate agar (D.O.C.A), it was found that B.S.A resulted in the log. 3 per gram of fermentation media was the optimun inoculum concentration after highest positive suspected Salmonella 28 (26.7%). The averages of APC of the air four days incubation period using clay pots for the highest production of rennet above the sites of water samples collected expressed as CFU/Petri dish/15min. ranged enzyme (597 RU) produced by Mucor (M.Z.20) under similar experimental condition. between 7.8 and 21.3. Much lower values if using erlnmeyer flasks. Extending incubation time to five days Water temperature varied between 32°C in Sep. to 14.5°C as lowest temperature caused a drastic decrease in rennet production. The highest rennet activity was in January and an average of 21.4°C. The averages of pH, electric conductivity (E.C) produced in the fermentation media mixture containing wheat bran and lentil straw and turbidity were 7.69, 1051 μ.s. and 15.5 NTU respectively. (1:1 w/w) using whey as a moisting liquid (185 RU), then slightly lower values when The effect of temperature and pH variation on HPC and fungi count of water using any of salt solution, or distilled water. Followed by wheat bran alone, then samples could not be correlated, but it was negatively correlated with the T.C, F.C and mixture of wheat bran and wheat straw (1:1). Activity of Mucor (M.Z.20) rennet Ent. of water samples. E.C had significant positive correlation on HPC and T.C of extract was stable (100%) at 30°C for 30 min at both pH 3.5 and 4. Lower or higher water. Turbidity, on the other hand, showed no significant correlation with water pH levels caused a decrease in the activity reaching its minimum (1%) at pH 8. At sample for HPC, T.C, F.C and Ent. counts. There is no correlation between HPC of 60°C for 10min the enzyme activity practically lost its activity at all pH levels except water and sediment samples but a positive correlation between T.C of water and at pH 3.5 (2.1%), pH 4 (4%), and pH 4.5 (2.3%). At pH 4 using different storage sediment samples was found. temperatures it was found that the enzyme retained its complete activity (100%) after six weeks at 5°C and 10°C and after three and two weeks at 20°C and 30°C respectively. The crude extract of renninlike fungal enzyme was successfully applied for white and Nabulsi cheese. A panel of 10 persons found generally an acceptability of the Nabulsi cheese processed by both, the crude rennet extract of this study and that of using commercial rennin-like enzyme.

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61. Production of Dough Sheets from Hard Red Winter Wheat Hafsa Hassan Zubaidi\ University of Jordan (2003) Supervisor: Dr. Ali K. Al Saed Co- Supervisor: Dr. Ayed S. Amr

The rheological properties of both commercial standard flour (used for the production of dough sheets) and a hard red winter wheat patent flour (control) were studied. Commercial gluten (CG) at levels of 2, 4, and 6%, sodium metabisulfite (SMS) 8, 15 ppm and ascorbic acid (AA) 40 ppm were incorporated to improve the rheological properties of the hard red winter wheat flour sample to meet that of the commercial standard flour flour. The Farinograph parameters i.e. stability as well as the departure time were significantly improved (P <0.05) upon the addition of improvers compared to the control flour sample, whereas, the other Farinograph parameters were not affected. The results obtained from the Farinograph showed that it was not possible to have similar rheological properties as that of the standard flour with the addition of the improvers. Similar rheological properties as those of the standard flour sample were obtained using the Alveo-Consistograph. Treated flour with addition of 2% commercial gluten, 15 ppm (SMS) and 40 ppm (AA), was not significantly different from the standard flour in all Adapted Alveograph parameters, i.e., elasticity (T), tenacity (A), swelling index (Ex), T/A ratio, as well as elasticity index (Iec%). This flour sample was accordingly selected for production of doughs to be used in preparing “Backlawah” and “Samousa”. Dough sheets were prepared from the selected flour sample, standard flour sample and the control flour sample and stored at -8°C and -18°C for 12 weeks. After storage, those doughs were used in preparing “Backlawah” and “Samousa” which were sensory evaluated to study the effect of both additives and storage on the properties of the two products. Sensory evaluation results of “Backlawah” and “Samousa” did not show significant differences between the final products due to the addition of improvers. The stored dough sheets at-18°C showed better handling properties than those stored at -8°C. Results of sensory evaluation for the products prepared from stored doughs did not show significant differences between final product prepared from the selected flour sample and those of both the standard and control flour sample.

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61. Production of Dough Sheets from Hard Red Winter Wheat 62. A Study of the Antioxidative Activity of Alcohol Extracts of Chamomile, Hafsa Hassan Zubaidi\ University of Jordan (2003) Anise, and Dill Seeds on Some Oils and Fats (2003) Supervisor: Dr. Ali K. Al Saed Ahmed A. Qasem\ University of Jordan Co- Supervisor: Dr. Ayed S. Amr Supervisor: Dr. Khalid M. AL-Ismail

The rheological properties of both commercial standard flour (used for the This study aims at evaluating the antioxidant activity of alcohol extracts of production of dough sheets) and a hard red winter wheat patent flour (control) were chamomile flowers (CFE), anise (ASE), and dill (DSE) seeds on some oils and fats, studied. Commercial gluten (CG) at levels of 2, 4, and 6%, sodium metabisulfite and then comparing such activity with that of synthetic antioxidants. (SMS) 8, 15 ppm and ascorbic acid (AA) 40 ppm were incorporated to improve the The antioxidant activity of these alcohol extracts in corn and soybean oils, beef rheological properties of the hard red winter wheat flour sample to meet that of the tallow, and anhydrous butter fat (ABF) was investigated during storage at 65°C. The commercial standard flour flour. extent of oxidation was followed by peroxide (PV), p-anisidine (p-ANS), and Totox The Farinograph parameters i.e. stability as well as the departure time were values. In addition, reducing power of these extracts was determined. significantly improved (P <0.05) upon the addition of improvers compared to the The alcohol extracts showed considerable and comparable concentration control flour sample, whereas, the other Farinograph parameters were not affected. dependant antioxidant effects, where 3gkg-1 was more effective than the lower The results obtained from the Farinograph showed that it was not possible to have concentrations without having negative effect on the sensory properties of fats. similar rheological properties as that of the standard flour with the addition of the Chamomile flowers extract was more effective in retarding oxidation in corn and improvers. soybean oils than ASE and DSE, which showed comparable activity. However, all Similar rheological properties as those of the standard flour sample were extracts showed similar activities in beef tallow and ABF. On the other hand, CFE, obtained using the Alveo-Consistograph. Treated flour with addition of 2% which was the most active as antioxidant among extracts, showed the lowest reducing commercial gluten, 15 ppm (SMS) and 40 ppm (AA), was not significantly different power. Furthermore, though ASE and DSE showed comparable antioxidant activity, from the standard flour in all Adapted Alveograph parameters, i.e., elasticity (T), the former had higher reducing power. This indicates that the antioxidant activity did tenacity (A), swelling index (Ex), T/A ratio, as well as elasticity index (Iec%). This not positively correlate with the reducing power of these extracts. flour sample was accordingly selected for production of doughs to be used in preparing “Backlawah” and “Samousa”. Dough sheets were prepared from the selected flour sample, standard flour sample and the control flour sample and stored at -8°C and -18°C for 12 weeks. After storage, those doughs were used in preparing “Backlawah” and “Samousa” which were sensory evaluated to study the effect of both additives and storage on the properties of the two products. Sensory evaluation results of “Backlawah” and “Samousa” did not show significant differences between the final products due to the addition of improvers. The stored dough sheets at-18°C showed better handling properties than those stored at -8°C. Results of sensory evaluation for the products prepared from stored doughs did not show significant differences between final product prepared from the selected flour sample and those of both the standard and control flour sample.

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63. A Study of the Microbiological Quality of Some Traditional Beverages Consumed in Jordan (2003) Reem Adel Nassereddin\ University of Jordan Supervisor: Dr Mohammed I. Yamani

This study was conducted to evaluate the microbiological quality of traditional drinks mostly consumed in Jordan. The study included 21 samples of sous (a drink prepared by extracting dried roots of Glycyrrhiza glabra), 44 samples of tamarind (a drink prepared by infusing of Tamarindus indica dried pulp) and 31 samples of laban drink (a drink prepared by dilution of yoghurt with water). Samples were collected from the local market in Amman, Jordan.

Water is the major component of the three drinks, thus water activity (aw) of the drinks is anticipated to be high. Tamarind and laban drinks are characterized by being acidic (average pH of these samples were 2.8 and 3.3, respectively), while sous drink has an alkaline pH (average pH was 8.6). None of these drinks is processed for safety before serving, in addition at some vendors drinks were not properly kept refrigerated. The means of the aerobic plate count, and the counts of lactic acid bacteria and yeasts in sous drink samples were 7.9×105, 1.0×105 and 6.3×103cfu/ml respectively; in tamarind drink samples the respective counts were 1.0×104, <10 and 5.9×105cfu/ml and in laban drink samples the counts were 1.7×106, 3.1×107 and 9.3×105cfu/ml. Enterobacteriaceae were detected in two sous drink samples, two tamarind drink samples and one laban drink sample. Salmonella was detected in one sous and one tamarind drink sample. Pseudomonas aeruginosa was detected in one sous drink sample only. These bacteria possibly got access to the drinks due to contamination from the environment, handlers or as a result of cross contamination. Escherichia coli O157:H7 was not detected in any drink sample. The findings of the study highlight the importance of application of hygienic practices throughout preparation and vending of drinks, starting with raw ingredients, preparation, storage, display and serving.

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63. A Study of the Microbiological Quality of Some Traditional Beverages 64. A Study of the Microbial Quality of Botted Water Sold in Jordan (2003) Consumed in Jordan (2003) Rania Ali Ghanem\ University of Jordan Reem Adel Nassereddin\ University of Jordan Supervisor: Dr Mohammed Isam A. Yamani Supervisor: Dr Mohammed I. Yamani Water bottling in shops equipped for water treatment is a new profession in This study was conducted to evaluate the microbiological quality of traditional Jordan, which has been practiced since the late 1990s, to meet a demand for drinking drinks mostly consumed in Jordan. The study included 21 samples of sous (a drink water other than municipality water. prepared by extracting dried roots of Glycyrrhiza glabra), 44 samples of tamarind (a The microbiological quality of bottled water produced by 47 bottling shops was th th drink prepared by infusing of Tamarindus indica dried pulp) and 31 samples of laban studied during the period from 10 of June, 2002 to 10 of October, 2002. Three drink (a drink prepared by dilution of yoghurt with water). Samples were collected samples of water filled in 10- liter reusable high density polyethylene containers, the from the local market in Amman, Jordan. usual form of selling bottled water, with an interval of two weeks, were collected from

Water is the major component of the three drinks, thus water activity (aw) of the the water bottling shops in 18 Districts belonging to Greater Amman Municipality, drinks is anticipated to be high. Tamarind and laban drinks are characterized by being Jordan. Additional 18 samples were collected under aseptic conditions in sterile glass acidic (average pH of these samples were 2.8 and 3.3, respectively), while sous drink bottles from bottlers in the 18 Districts, and tested for comparison. Six samples of has an alkaline pH (average pH was 8.6). None of these drinks is processed for safety imported brand bottled water were also tested. before serving, in addition at some vendors drinks were not properly kept refrigerated. Heterotrophic plate counts (HPC) of water samples from the 47 bottlers ranged The means of the aerobic plate count, and the counts of lactic acid bacteria and from 1 to 50000cfu/ml with an overall geometric mean of 1844cfu/ml. Sixty-five yeasts in sous drink samples were 7.9×105, 1.0×105 and 6.3×103cfu/ml respectively; in percent of the samples had a HPC>500cfu/ml. Pseudomonas aeruginosa was tamarind drink samples the respective counts were 1.0×104, <10 and 5.9×105cfu/ml recovered from 43% of the samples and fungi were found in 89% of them. These and in laban drink samples the counts were 1.7×106, 3.1×107 and 9.3×105cfu/ml. samples do not comply with the Jordanian Standard (1214:2001) of bottled water, Enterobacteriaceae were detected in two sous drink samples, two tamarind drink which requires absence of these microorganisms. samples and one laban drink sample. Salmonella was detected in one sous and one Heterotrophic plate count in the 18 water samples collected in sterile bottles tamarind drink sample. Pseudomonas aeruginosa was detected in one sous drink ranged from 1-5800cfu/ml with an average of 59cfu/ml; only in 3 (17%) of the sample only. These bacteria possibly got access to the drinks due to contamination samples, HPC was >500cfu/ml. Pseudomonas aeruginosa and fungi were isolated from the environment, handlers or as a result of cross contamination. Escherichia coli from 3 (17%) and 8 (44%) of these samples respectively.Heterotrophic plate count of O157:H7 was not detected in any drink sample. the six imported bottled water samples ranged from 1 to 1585cfu/ml with an average The findings of the study highlight the importance of application of hygienic of 28cfu/ml; HPC was >500cfu/ml only in 1(17%) sample. Fungi count ranged from practices throughout preparation and vending of drinks, starting with raw ingredients, 13-1585cfu/ ml with an average of 40cfu/ml. preparation, storage, display and serving. None of the tested samples from different sources was contaminated with coliforms, Escherichia coli, or Aeromonas hydrophila. Reusable high density polyethylene containers seem to be an important source of contamination of bottled water. So more attention is to be given to cleaning and disinfection of these containers. Investigation of other sources of contamination such as tubing, fittings, filters and storage tanks is recommended. Jordanian Institution for Metrology and Standards may wish to consider adopting limits for HPC as the case in Germany, Canada and Taiwan. In order to have safe and high quality bottled water, awareness level and understanding of these issues have to be increased, bottling shops have to implement a permanent hygiene, sanitation and maintenance programme, in addition to a quality control procedures to ensure efficiency of the treatment steps. These have to be properly inspected and/or audited.

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65. A Microbiological Study of Eggplants Fermented in Olive Oil (Magdoose) (2003) Tamadour said Al-Qudah\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani

Magdoose, fermented eggplant in olive oil, is a traditional Jordanian food. It is produced through a series of steps, which include boiling of small eggplant fruits, stuffing with a mixture of crumbled walnut, crushed garlic, salt, and other optional ingredients, such as red pepper, parsley, carrot, etc., and topping with olive oil and fermentation. Fifteen home-made magdoose samples (nine with red pepper in the stuff and six without red pepper) and five commercial samples were examined for aerobic plate count (APC) and the counts of lactic acid bacteria (LABC), Enterobacteriaceae (EC) and yeasts (YC). In home-made magdoose with red pepper samples, APC ranged between <10-1.8×108 with an average of 2.4×104cfu/g. Lactic acid bacteria ranged from 6.8×102-2.8×106cfu/g with an average of 5.1×104cfu/g and YC ranged from 2.5×103 to 2.5×106cfu/g with an average of 1.5×105cfu/g. While in home-made magdoose samples made without red pepper, APC ranged between 1.7×103 to 7.3×104 cfu/g with an average of 1.9×104 cfu/g. Lactic acid bacteria ranged between 2.2×103 - 6.9×106cfu/g with an average of 5.4×104cfu/g. Yeast count ranged between less than <10-1.4×108cfu/g with an average of 3.4×104cfu/g. Only Lactobacillus plantarum was isolated from the home-made magdoose samples; the isolated yeasts from home-made samples with red pepper were Sacchromycopsis vini, Sacchromyces cerevisiae, Rhodotorula minuta and Debromyces hansenii. While the isolated yeasts from home- made samples without red pepper were Sacchromyces cerevisiae, Debromyces hansenii, Candida verstalisis and Zygosacchromyces rouxi. In commercial magdoose samples APC ranged from <10-6.3×106cfu/g with an average of 3.2×104cfu/g. Lactic acid bacteria ranged from <10–5.5×106cfu/g with an average of 3.5×103cfu/g. Yeast count ranged between 2.0×101 to 3.9×105cfu/g with an average of 5.5×102cfu/g. In these samples LAB were identified as belonging to Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides. Isolated yeasts belonged to Cryptococcus albidus var. albidus, Sacchromycopsis vini and Sacchromyces cerevisiae. Enterbacteriaceae was not detected in any home-made or commercial magdoose samples. Magdoose with the standard stuffing with or without cut red pepper was monitored microbiologically and chemically during 21 day of fermentation. In both cases typical in-brine vegetable fermentation pattern which was predominated by LAB was noticed. However, in magdoose with red pepper, initiation as judged by the quicker exclusion of Enterbacteriaceae was shorter due to earlier drop in the pH and LAB development. Red pepper could be a vehicle of LAB to the fruits which are

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65. A Microbiological Study of Eggplants Fermented in Olive Oil (Magdoose) devoid of natural flora as a result of boiling. (2003) In experimental magdoose samples made with red pepper, Lactobacillus Tamadour said Al-Qudah\ University of Jordan plantarum, Enterococcus faecium and Lactobacillus fermentum were isolated while in Supervisor: Dr. Mohammed Isam Yamani experimental samples made without red pepper, Lactobacillus plantarum, Enterococcus faecium, Pedicoccus pentosaceus, Lactococcus lactis and Leuconostoc Magdoose, fermented eggplant in olive oil, is a traditional Jordanian food. It is mesenteroides were isolated. The isolated yeasts in experimental magdoose with red produced through a series of steps, which include boiling of small eggplant fruits, pepper belonged only to Candida bacarum, while the isolated yeasts in magdoose stuffing with a mixture of crumbled walnut, crushed garlic, salt, and other optional without red pepper were Sacchromyces cerevisiae and Rhodotorula minuta. ingredients, such as red pepper, parsley, carrot, etc., and topping with olive oil and The early predominance of LAB and subsequent lowering the pH of magdoose to fermentation. <4.6 are effective in inhibiting the growth of bacterial pathogens, including Fifteen home-made magdoose samples (nine with red pepper in the stuff and six Clostridium botulinum. Successful LAB fermentation during magdoose production without red pepper) and five commercial samples were examined for aerobic plate could be further promoted by adding vinegar to the stuff mix (e.g. 0.6%) to enhance count (APC) and the counts of lactic acid bacteria (LABC), Enterobacteriaceae (EC) further earlier growth and predominance of LAB. Monitoring of the pH and and yeasts (YC). In home-made magdoose with red pepper samples, APC ranged development of the characteristic flavor in the product are essential. Magdoose with 8 4 between <10-1.8×10 with an average of 2.4×10 cfu/g. Lactic acid bacteria ranged atypical flavor should not be consumed. from 6.8×102-2.8×106cfu/g with an average of 5.1×104cfu/g and YC ranged from 2.5×103 to 2.5×106cfu/g with an average of 1.5×105cfu/g. While in home-made magdoose samples made without red pepper, APC ranged between 1.7×103 to 7.3×104 cfu/g with an average of 1.9×104 cfu/g. Lactic acid bacteria ranged between 2.2×103 - 6.9×106cfu/g with an average of 5.4×104cfu/g. Yeast count ranged between less than <10-1.4×108cfu/g with an average of 3.4×104cfu/g. Only Lactobacillus plantarum was isolated from the home-made magdoose samples; the isolated yeasts from home-made samples with red pepper were Sacchromycopsis vini, Sacchromyces cerevisiae, Rhodotorula minuta and Debromyces hansenii. While the isolated yeasts from home- made samples without red pepper were Sacchromyces cerevisiae, Debromyces hansenii, Candida verstalisis and Zygosacchromyces rouxi. In commercial magdoose samples APC ranged from <10-6.3×106cfu/g with an average of 3.2×104cfu/g. Lactic acid bacteria ranged from <10–5.5×106cfu/g with an average of 3.5×103cfu/g. Yeast count ranged between 2.0×101 to 3.9×105cfu/g with an average of 5.5×102cfu/g. In these samples LAB were identified as belonging to Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides. Isolated yeasts belonged to Cryptococcus albidus var. albidus, Sacchromycopsis vini and Sacchromyces cerevisiae. Enterbacteriaceae was not detected in any home-made or commercial magdoose samples. Magdoose with the standard stuffing with or without cut red pepper was monitored microbiologically and chemically during 21 day of fermentation. In both cases typical in-brine vegetable fermentation pattern which was predominated by LAB was noticed. However, in magdoose with red pepper, initiation as judged by the quicker exclusion of Enterbacteriaceae was shorter due to earlier drop in the pH and LAB development. Red pepper could be a vehicle of LAB to the fruits which are

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66. Study the Properties of Broiler Carcasses Treated with Lactic Acid (2003) Anas M. Ismaeil\ University of Jordan Supervisor: Dr. Basem Al-Abdullah

Investigations were carried out to study the influence of lactic acid dipping treatments on the bacteriological, chemical and sensory properties of chicken carcasses stored at 4 and 12°C for 3, 7 and 10 days. Results show that treatments of the carcasses with 2 and 4% lactic acid initially caused a decrease in both aerobic plate count (APC) and Enterobacteriaceae count by

about log10 1.4 and 1.8cfu/ g for APC and at log10 1.1 and 1.2cfu/g for Enterobacteriaceae, respectively. Increased storage time up to ten days at any of the two storage temperatures resulted in a significantly higher APC and Enterobacteriaceae count in both treated and untreated carcasses up to the limit that carcasses considered spoilage. Presumptive Salmonella test indicated that for the untreated carcasses there were two out of six (33%) carcasses initially positive. After ten days storage at 4 and 12°C the Salmonella positive increased to four out of six (67%) and five out of six (83%); respectively. The treated carcasses with 2 and 4% lactic acid caused complete inhibition of Salmonella throughout the storage time at any of the two temperatures. It was found that the pH of the chicken meat carcasses treated with 2 and 4% lactic acid at any of the 4 and 12°C for a maximum of ten days were not significantly changed, the values ranged between minimum of 6.09, of the carcasses treated with 4% lactic acid initially, to maximum of 6.33 of the control carcasses stored at 12°C after ten days. Thiobarbituric acid (TBA) values of the treated and untreated carcasses generally slightly and gradually increased as the time of storage increased up to ten days, irrespective to the storage temperatures. However, higher TBA values were detected in the carcasses stored at 12°C after three days and continue so up to ten days. The organoleptic evaluations (depend on color, appearance, odor and texture) of chicken carcasses stored at 4 and 12°C revealed that the initiation of the spoilage was detected after seven and three days respectively, irrespective to lactic acid treatments. The color of the control carcasses (untreated) retained its natural color during the first three days in both storage temperatures. After three days up to ten days storage period at 4°C both the treated and untreated carcasses color received low evaluation, the color changed to pale yellow more so for the colors of the carcasses stored at 12°C. In general, similar trend of appearance, odor and texture of the carcasses had been observed. All product sensory characteristics had negative correlation coefficients with all study factors (lactic acid concentration, time and temperature of storage) and with bacterial growth.

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66. Study the Properties of Broiler Carcasses Treated with Lactic Acid 67. Prevalence of Salmonella in Table Eggs in Jordan (2003) (2003) Abdalla M. Al-Hijji\ University of Jordan Anas M. Ismaeil\ University of Jordan Supervisor: Dr Mohammed I. Yamani Supervisor: Dr. Basem Al-Abdullah Co-Supervisor: Dr Khalil Alshawabkeh

Investigations were carried out to study the influence of lactic acid dipping This study was conducted to determine the presence of Salmonella spp. in table treatments on the bacteriological, chemical and sensory properties of chicken carcasses eggs in Jordan. The study included (5670) eggs; 4140 eggs from egg-laying farms, 510 stored at 4 and 12°C for 3, 7 and 10 days. eggs from windowless houses (Baladi eggs), and 1020 eggs from supermarkets. Results show that treatments of the carcasses with 2 and 4% lactic acid initially Sampling was in proportion to the distribution and size of egg-laying farms in caused a decrease in both aerobic plate count (APC) and Enterobacteriaceae count by different Governorates in Jordan. about log10 1.4 and 1.8cfu/ g for APC and at log10 1.1 and 1.2cfu/g for Performing biochemical identification for the suspected Salmonella isolates Enterobacteriaceae, respectively. Increased storage time up to ten days at any of the using the API-20 E system and serotyping using Salmonella monovalent sera, proved two storage temperatures resulted in a significantly higher APC and that Salmonella was not detected in any of the pooled egg content samples collected Enterobacteriaceae count in both treated and untreated carcasses up to the limit that from different sources. carcasses considered spoilage. Presumptive Salmonella test indicated that for the Two out of the 690 (0.28%) pooled whole eggs samples from egg-laying farms, untreated carcasses there were two out of six (33%) carcasses initially positive. After two out of 170 (1.17%) pooled whole eggs samples from windowless houses (Baladi ten days storage at 4 and 12°C the Salmonella positive increased to four out of six eggs), and one out of 170 (0.58%) pooled whole eggs samples from supermarkets were (67%) and five out of six (83%); respectively. The treated carcasses with 2 and 4% found to be contaminated with Salmonella. lactic acid caused complete inhibition of Salmonella throughout the storage time at any The obtained isolates gave positive agglutination reaction with poly O, poly H, of the two temperatures. and had the following serological formula, O: 1,9,12, H: g,m confirming the isolates to It was found that the pH of the chicken meat carcasses treated with 2 and 4% be S. enteritidis. lactic acid at any of the 4 and 12°C for a maximum of ten days were not significantly All Salmonella isolates were sensitive to ampicillin, cefuroxime, cotrimoxazole, changed, the values ranged between minimum of 6.09, of the carcasses treated with gentamicin, naldixic acid, nitrofurantoin, norfloxacin, and tetracycline. 4% lactic acid initially, to maximum of 6.33 of the control carcasses stored at 12°C after ten days. Thiobarbituric acid (TBA) values of the treated and untreated carcasses generally slightly and gradually increased as the time of storage increased up to ten days, irrespective to the storage temperatures. However, higher TBA values were detected in the carcasses stored at 12°C after three days and continue so up to ten days. The organoleptic evaluations (depend on color, appearance, odor and texture) of chicken carcasses stored at 4 and 12°C revealed that the initiation of the spoilage was detected after seven and three days respectively, irrespective to lactic acid treatments. The color of the control carcasses (untreated) retained its natural color during the first three days in both storage temperatures. After three days up to ten days storage period at 4°C both the treated and untreated carcasses color received low evaluation, the color changed to pale yellow more so for the colors of the carcasses stored at 12°C. In general, similar trend of appearance, odor and texture of the carcasses had been observed. All product sensory characteristics had negative correlation coefficients with all study factors (lactic acid concentration, time and temperature of storage) and with bacterial growth.

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68. Studying the Effect of Garlic, Coriander and Paprika on Some Properties of Frankfurter (2003) Rand A.Al-Assaf\ University of Jordan Supervisor: Dr. Basem Al-Abdullah

This experiment was carried out to study the effect of garlic, coriander and paprika on the chemical, microbiological and sensory properties of frankfurters stored at 4ºC. Nine frankfurter treatments were formulated. The first treatment was prepared without any spices and used as a first control, whereas the second treatment contained white and black peppers and used as a second control. The other treatments were formulated using different combinations of garlic, coriander and paprika. Results showed that frankfurter treatment containing garlic alone had the lowest thiobarbituric acid (TBA) value which was not significantly different when compared with the first control but significantly different when compared with the other treatments. The frankfurter treatment containing only coriander and that containing coriander and garlic had no antioxidant effect. During the refrigerated storage, TBA values were observed to increase until reaching a maximum value, and then they started to decrease. It was found that the frankfurter treatment which contained only garlic and that which contained all spices exhibited the lowest maximum TBA values at day 27, indicating that they had the best antioxidant effect among all treatments throughout the storage period. With respect to pH, no significant differences were detected between the frankfurter treatments. The aerobic plate count (APC) increased for all treatments throughout the storage period. The frankfurter treatment containing garlic alone exhibited a slight antimicrobial effect. The other treatments which contained different combinations of coriander, garlic, and paprika showed no antimicrobial effect. It was observed that the added spices have contributed positively to the microbial load of the frankfurters. Results indicated that the heat treatment applied was sufficient to reduce the Enterobacteriaceae count in most of the treatments. With respect to sensory evaluation, it has been found that frankfurter treatment containing only paprika had the highest color score which was significantly different from the other treatments. Frankfurters containing garlic and paprika had the highest flavor, juiciness, and overall acceptability scores. Garlic and coriander combination exhibited the lowest flavor score. Frankfurters containing coriander and paprika had the lowest overall acceptability score. Highly significant correlation was observed between the different sensory scores whereas no significant correlation was found between the TBA values and the different sensory scores.

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68. Studying the Effect of Garlic, Coriander and Paprika on Some Properties of 69. A Microbiological Study of Fermented Chopped Red Pepper (Shatta) Frankfurter (2003) (2003) Rand A.Al-Assaf\ University of Jordan Jehad Adel Abuzahedeh\ University of Jordan Supervisor: Dr. Basem Al-Abdullah Supervisor: Dr. Mohammed Isam Yamani

This experiment was carried out to study the effect of garlic, coriander and Shatta, a traditional food in Jordan, is produced by the natural fermentation of paprika on the chemical, microbiological and sensory properties of frankfurters stored chopped red hot pepper (Capsicum annum). Commercial and home-made shatta at 4ºC. Nine frankfurter treatments were formulated. The first treatment was prepared samples were collected and examined microbiologically and chemically. The average without any spices and used as a first control, whereas the second treatment contained lactic acid bacteria count (LABC) was 1.4×106cfu/g and average yeast count (YC) was white and black peppers and used as a second control. The other treatments were 1.1×107cfu/g. Enterobacteriaceae was not detected in any of the samples. LABC and formulated using different combinations of garlic, coriander and paprika. YC were generally higher in commercial samples than home-made samples. The Results showed that frankfurter treatment containing garlic alone had the lowest average pH value was 3.7, average titrable acidity (expressed as lactic acid) was 1.7% thiobarbituric acid (TBA) value which was not significantly different when compared and the average salt content (NaCl%) was 4.5%. Generally commercial samples had with the first control but significantly different when compared with the other higher salt content than home-made. treatments. The frankfurter treatment containing only coriander and that containing Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides coriander and garlic had no antioxidant effect. During the refrigerated storage, TBA were isolated from the home-made shatta samples. Yeasts isolated from the home- values were observed to increase until reaching a maximum value, and then they made samples were Sacchromycopsis vini, Sacchromyces cerevisiae and Candida started to decrease. It was found that the frankfurter treatment which contained only verstalisis. The LAB identified in commercial shatta samples belonged to garlic and that which contained all spices exhibited the lowest maximum TBA values Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus fermentum. Isolated at day 27, indicating that they had the best antioxidant effect among all treatments yeasts were Sacchromycopsis vini, Sacchromyces cerevisiae, Debromyces hansenii throughout the storage period. With respect to pH, no significant differences were and Candida bacarum. detected between the frankfurter treatments. Experimental shatta samples were prepared with three salt concentrations, 2.5, The aerobic plate count (APC) increased for all treatments throughout the storage 5.0 and 10% (w/v) and were monitored microbiologically and chemically throughout period. The frankfurter treatment containing garlic alone exhibited a slight 21 day of fermentation. In the three fermentations the typical in-brine vegetable antimicrobial effect. The other treatments which contained different combinations of fermentation pattern, which was predominated by LAB, was noticed. However, coriander, garlic, and paprika showed no antimicrobial effect. It was observed that the relatively lower LABC, slower inhibition of Enterobacteriaceae and slower pH decline added spices have contributed positively to the microbial load of the frankfurters. with less development of the typical wanted flavor were noticed in shatta with 10% Results indicated that the heat treatment applied was sufficient to reduce the NaCl. Enterobacteriaceae count in most of the treatments. In shatta samples with 2.5% NaCl, Lactobacillus plantarum, L. sake, With respect to sensory evaluation, it has been found that frankfurter treatment Leuconostoc mesenteroides subsp. mesenteroides, Enterococcus faecium and L. containing only paprika had the highest color score which was significantly different fermentum were isolated; while in samples with 5.0%NaCl, L. plantarum, L. from the other treatments. Frankfurters containing garlic and paprika had the highest fermentum, E. faecium and L. mesenteroides subsp. mesenteroides were isolated. At flavor, juiciness, and overall acceptability scores. Garlic and coriander combination 10%NaCl the isolated LAB were L. plantarum, Pediococcus pentosaceus and P. exhibited the lowest flavor score. Frankfurters containing coriander and paprika had scerevisiae. The isolated yeasts in shatta with 2.5% NaCl belonged to the lowest overall acceptability score. Highly significant correlation was observed Saccharomycopsis vini, Saccharomyces cerevisiae, Pichia fermentaus and Candida between the different sensory scores whereas no significant correlation was found sake, while the isolated yeasts in shatta with 5.0%NaCl pepper were Saccharomyces between the TBA values and the different sensory scores. cerevisiae, Zygosaccromyces rouxi and Pichia fermentaus, at 10%NaCl the yeasts were Debromyces hansenii and Candida bacarum. Natural formation of chopped hot red pepper with 2.5-5.0% NaCl and 0.6% vinegar resulted in high quality shatta with regard to flavor and shelf life. 85 Volume 11, No. 25, 2011 86 87

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70. The Effect of Grilling and Frying on the Chemical, Sensory and Microbial Properties of Frozen Frankfurter and Kebab (2003) Ola Darweesh A1-Maseimi\ University of Jordan Supervisor: Dr. Basem A1-Abduflah

The effect of grilling and frying at different temperatures and for different times on the chemical, sensory and microbial properties of frankfurter and kebab was assessed. Frankfurter and kebab were stored at -18°C and some tests were carried out during the storage period. The two products were fried at 150 and 170°C for different times, and grilled at 95 and 115°C for different times. Significant differences in the proximate composition of some treatments were observed. The cooking loss for frankfurter ranged between (6.99-15.06%) and (1 3.65-32.25%) for kebab. The Aerobic Plate Count (APC) for the raw frankfurter was (3.40 logCFU/g) and for cooked treatments ranged between 0.89 and 1.73logCFU/g, whereas, APC for cooked kebab was (2.65-3.25logCFU/g) and for the raw (4.14 logCFU/g). In terms of thiobarbitunc acid value (TBA)-which indicates the oxidative rancidity of meat- cooked frankfurter showed higher values than that of the raw ones and ranged between 0.75 and 1.16 mg/kg, while for kebab the value ranged between 1.26 and 1.72mg/kg. In general, for both products, it was observed that with increasing the time of cooking at any temperature, the moisture content and the APC of the samples significantly decreased. Whereas the cooking loss arid the TBA number were significantly increased. In comparison between grilling and frying, it was found that grilling of frankfurter and kebab was superior regarding sensory scores, also resulted in a decreased cooking loss and TBA values indicating oxidative rancidity.

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71. A Study of the Addition of Sesame (Sesamum indicum L.) Presscake in 70. The Effect of Grilling and Frying on the Chemical, Sensory and Microbial the Production of Lasagna (2004) Properties of Frozen Frankfurter and Kebab (2003) Ashraf Mahmoud Asa’d Al-Khamaiseh\ University of Jordan Ola Darweesh A1-Maseimi\ University of Jordan Supervisor: Dr. Mohammad Ali Humeid Supervisor: Dr. Basem A1-Abduflah

This study was carried out to evaluate the technical feasibility of adding different The effect of grilling and frying at different temperatures and for different times levels of sesame (Sesamum indicum L.) presscake to lasagna formulation and to on the chemical, sensory and microbial properties of frankfurter and kebab was investigate its effect on dough characteristics processing ability, keeping stability, assessed. Frankfurter and kebab were stored at -18°C and some tests were carried out composition and quality of the end product. during the storage period. The two products were fried at 150 and 170°C for different Proximate composition of lasagna fortified with 5, 7.5, 10, 12.5 and 15% (w/w) times, and grilled at 95 and 115°C for different times. Significant differences in the sesame presscake levels showed a significant (p≤0.05) increase of about 17% and 36% proximate composition of some treatments were observed. The cooking loss for in the protein content of lasagna samples fortified with 10% and 15% sesame frankfurter ranged between (6.99-15.06%) and (1 3.65-32.25%) for kebab. presscake flour respectively, whereas a 3-fold increase in the fat content was obtained The Aerobic Plate Count (APC) for the raw frankfurter was (3.40 logCFU/g) and due to addition of 15% sesame presscake flour. Carbohydrate contents decreased for cooked treatments ranged between 0.89 and 1.73logCFU/g, whereas, APC for significantly to about 7% upon the addition of 15% sesame presscake, whereas a cooked kebab was (2.65-3.25logCFU/g) and for the raw (4.14 logCFU/g). In terms of substantial increase of about 58% and 53% in the crude and dietary fibers contents thiobarbitunc acid value (TBA)-which indicates the oxidative rancidity of meat- respectively were obtained. cooked frankfurter showed higher values than that of the raw ones and ranged between Wet gluten, dry gluten and gluten index were determined for the mixes used in 0.75 and 1.16 mg/kg, while for kebab the value ranged between 1.26 and 1.72mg/kg. the study. A significant decrease in the wet and dry gluten contents was observed upon In general, for both products, it was observed that with increasing the time of the addition of sesame presscake flour. The gluten index of semolina mixes was cooking at any temperature, the moisture content and the APC of the samples significantly increased (p≤0.05) as a result of sesame presscake addition from 5 to significantly decreased. Whereas the cooking loss arid the TBA number were 12.5% with the highest value at 5% level, whereas the addition of 15% resulted in a significantly increased. significant decrease of this index. In comparison between grilling and frying, it was found that grilling of Consistograph tests showed that the Pressure Maximum (PrMax) decreased frankfurter and kebab was superior regarding sensory scores, also resulted in a significantly (p≤0.05) from 2672 mb for the control sample to 1576 mb for 15% decreased cooking loss and TBA values indicating oxidative rancidity. sesame presscake level. Time needed to reach maximal pressure (TPrmax) did not significantly change. Drop in pressure after 250 and 450 seconds (D250 and D450) was significantly (p≤0.05) lower for the control samples than for those containing 5, 7.5, 10, 12.5 and 15% sesame presscake. Elasticity value (p) for the control sample

was 51mm H2O; it was reduced to 40mm H2O upon the addition of 15% sesame presscake flour. Significant decrease in the extensibility (L) value was also noticed. Upon cooking, lasagna sample containing 7.5% sesame presscake recorded the highest cooking loss value (5.4%); this value started to decrease with increasing the level of sesame presscake with no significant differences reaching 4.7% at 15% level of addition. The cooking gain of lasagna sample fortified with 5, 7.5 and 10% presscake levels increased significantly (p≤0.05) compared with the control. Also addition of sesame presscake increased cooking time to reach equivalent doneness when compared with the control. Sensory evaluation revealed that lasagna samples produced from 100% semolina recorded the highest scores in terms of color, flavor, stickiness and general acceptability. Treatments with up to 10% sesame presscake flour were satisfactory for the testing panelists. 87 88 Volume 11, No. 25, 2011 89

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72. Experiments towards the Development of Natural Liquid Bread Improvers (2004) Amal A.Mousa\ University of Jordan Supervisor: Dr. Ali K. Al-saed Co- Supervisor: Dr. Mohammad A. Humied

This study aimed at developing new types of natural liquid bread improvers to replace the currently available imported commercial ones. The effect of several single natural compounds that include concentrated acidic whey (0.5%), date paste (1%), carob paste (0.25%), chickpea flour (1%), and sprouted chickpeas (0.5%) as well as ascorbic acid (100 ppm) on the rheological properties of wheat flour dough was studied using Farinograph. The concentrated acidic whey, date paste, carob paste and sprouted chickpeas showed a significant improvement (p≤0.05) for Farinograph parameters; on the other hand, chickpea flour and ascorbic acid had a negative influence on these parameters. During this study three formulas were developed. These formulas were: A. sprouted chickpea+concentrated acidic whey+date paste B. sprouted chickpea+concentrated acidic whey C. sprouted chickpea+concentrated acidic whey+ascorbic acid The effect of these formulas on the physical properties of wheat flour dough, as well as the sensory properties of the produced bread was evaluated and compared with the effect of widely used commercial improver. The addition of the formulas to the patent flour did not cause significant improvement (p≤0.05) to the Farinogragh parameters. On the other hand, the Alveograph test showed that formula A and formula C improved the flour strength as indicated by the increase in baking force, and configuration ratio va1ues. Total gas production was significantly (p≤0.05) improved by the addition of the formulas, formula A achieved the highest value. Addition of formula A and C caused significant improvement (p≤0.05) in total scores of sensory properties of Hamburger buns.

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72. Experiments towards the Development of Natural Liquid Bread 73. Study on Beef Burgers Quality Attributes and Their Improvement (2004) Improvers (2004) Malak Mohamad Ahmed Angor\ University of Jordan Amal A.Mousa\ University of Jordan Supervisor: Dr. Basem AL–Abdullah Supervisor: Dr. Ali K. Al-saed Co- Supervisor: Dr. Mohammad A. Humied This experiment was carried out to study some quality attributes of beef burger and their improvement by using carrageenan (0.5%), texturized soya (1.5%) and This study aimed at developing new types of natural liquid bread improvers to trisodium phosphate (0.5%). Eight beef burgers treatments were formulated. The replace the currently available imported commercial ones. control was prepared with salt and water only. The other treatments were prepared The effect of several single natural compounds that include concentrated acidic with the addition of the above ingredient either alone or in combinations. All these whey (0.5%), date paste (1%), carob paste (0.25%), chickpea flour (1%), and sprouted treatments were compared with a market sample. chickpeas (0.5%) as well as ascorbic acid (100 ppm) on the rheological properties of Results showed that the addition of carrageenan alone improved crude protein wheat flour dough was studied using Farinograph. content, juiciness, and overall acceptability of the beef burger, but it affected the The concentrated acidic whey, date paste, carob paste and sprouted chickpeas appearance negatively, while no significant effect on diameter loss and thickness loss showed a significant improvement (p≤0.05) for Farinograph parameters; on the other when compared with the control . hand, chickpea flour and ascorbic acid had a negative influence on these parameters. Beef burger prepared with the addition of texturized soya alone increased During this study three formulas were developed. These formulas were: moisture binding and protein level, while it lowered flavor score compared with the A. sprouted chickpea+concentrated acidic whey+date paste control. With respect to the oxidative rancidity, the thiobarbituric acid reactive B. sprouted chickpea+concentrated acidic whey substances value was found higher for the market sample, this value was significantly C. sprouted chickpea+concentrated acidic whey+ascorbic acid lower with the addition of combination of texturized soya and trisodium phosphate. The effect of these formulas on the physical properties of wheat flour dough, as It has been found that the addition of a combination of carrageenan, texturized well as the sensory properties of the produced bread was evaluated and compared with soya and trisodium phosphate reduced the cooking loss compared with the control, the effect of widely used commercial improver. while there was no significant effect on the diameter loss and thickness loss of all The addition of the formulas to the patent flour did not cause significant treatments. Market sample showed the lowest diameter loss compared to all improvement (p≤0.05) to the Farinogragh parameters. On the other hand, the treatments. Alveograph test showed that formula A and formula C improved the flour strength as It was found that the combination of carrageenan, texturized soya and trisodium indicated by the increase in baking force, and configuration ratio va1ues. phosphate improved all sensory attributes and improved protein contents compared Total gas production was significantly (p≤0.05) improved by the addition of the with the control. formulas, formula A achieved the highest value. The sensory scores were highly correlated with each other. No significant Addition of formula A and C caused significant improvement (p≤0.05) in total correlations were found between moisture percentage and cooking loss together with scores of sensory properties of Hamburger buns. sensory attributes, while there were high correlations between the Tiobarbituric acid reactive substances and fat percentage with sensory attributes.

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74. Microbial and Nutritional Evaluation of Selected Infant Milk Formulas in Jordan (2004) Hana’ Ahmad Freihat\ University of Jordan Supervisor: Dr Mohammed I. Yamani Co-Supervisor: Dr. Salma Tukan

This study was conducted to evaluate the microbiological and nutritional quality of selected milk-based infant formulas available at the local market in Jordan. Samples were collected from two different lots of each of the six most commonly consumed formulas in Jordan; from each lot, 12 sample units were tested for Enterobacter sakazakii. Testing for the aerobic plate count (APC), colifrms and Escherichia coli was carried out on five sample units from each lot. In addition, the same tests were carried out on four samples of freshly reconstituted infant milk-based infant formulas prepared in four major local hospitals. Sodium, potassium and chloride contents were determined in two duplicates of each lot for each brand. Aerobic plate count of market and hospital sample units ranged from <10 to 8x101 and from <10 to 4.1x102 colony forming unit/g, with an average of 2.2x101 and 1.6x102CFU/g, respectively. Enterobacter sakazakii, coliforms and Escherichia coli were not isolated from any of the sample units examined. All of these results were within the acceptable limits of the Jordanian Standard Specifications (JS 472:2003) (Infant and Children Food-Infant Milk and/or Formula). Sodium, potassium and chloride contents of the studied formulas were within the limits specified by JS 472:2003, although there were significant differences in their content in the infant formulas from the different lots of the same brand. Calculated renal solute load and potential renal solute load of the infant formulas were within those recommended by experts. Findings of this study indicate that the general microbiological and nutritional qualities of powdered milk-based infant formulas that are available at the local Jordanian market are acceptable. This calls for infant formula manufacturers to continue following the current good manufacturing practices used in infant formula production.

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74. Microbial and Nutritional Evaluation of Selected Infant Milk Formulas 75. A Bacteriological Study of Broiler Carcasses stored Under Refrigeration in Jordan (2004) (2004) Hana’ Ahmad Freihat\ University of Jordan Khaled A.K. Kanakri\ University of Jordan Supervisor: Dr Mohammed I. Yamani Supervisor: Dr. Khalaf S. Al – Delaimy Co-Supervisor: Dr. Salma Tukan The bacterial content of five brands of broiler carcasses, collected from one of  This study was conducted to evaluate the microbiological and nutritional quality the main stores in Amman city, during refrigerated storage at 4 C and the antagonism of selected milk-based infant formulas available at the local market in Jordan. Samples between Lactobacillus casei subsp. casei and Staphylococcus aureus were studied. were collected from two different lots of each of the six most commonly consumed The bacterial count included aerobic plate count (APC), psychotrophs, formulas in Jordan; from each lot, 12 sample units were tested for Enterobacter Enterobacteriaceae, lactic acid bacteria (LAB) and Staphylococcus aureus. It was sakazakii. Testing for the aerobic plate count (APC), colifrms and Escherichia coli found that, the initial counts of the five selected bacterial groups, ere high and was carried out on five sample units from each lot. In addition, the same tests were increased steadily but not equally during the refrigerated storage period of six days. carried out on four samples of freshly reconstituted infant milk-based infant formulas The difference between the initial to final counts were, 1.8, 3.6, 1.4, 0.8 and 1.0 prepared in four major local hospitals. Sodium, potassium and chloride contents were respectively. Organolyptic spoilage of the carcasses was apparent after five to six days determined in two duplicates of each lot for each brand. refrigeration, while the numbers of APC and psychotriphs exceeded Log 7. Isolation, Aerobic plate count of market and hospital sample units ranged from <10 to purification, maintenance and characterization of each of L.casei subsp. casie and 1 2 1 8x10 and from <10 to 4.1x10 colony forming unit/g, with an average of 2.2x10 and S.aureus to be used for antagonistic study were carried out. The results of antagonistic 2 1.6x10 CFU/g, respectively. Enterobacter sakazakii, coliforms and Escherichia coli effect after dipping the broilers in the pure suspension of L.casei, show the latter was were not isolated from any of the sample units examined. All of these results were

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76. Development of a Culture Medium for the Isolation of Helicobacter pylori from Food (2005) Dina Yassin Akkash\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani

Helicobacter pylori is a bacterium involved in the pathogenesis of human active chronic gastritis, peptic and duodenal ulcer diseases and gastric cancer, and its prevalence is elevated worldwide. It is hypothesized that the transmission of H. pylori involves multiple pathways: iatrogenic, oral-oral and fecal-oral. Food and water are suspects of serving as vehicles in the fecal-oral route of H. pylori infection. The objective of this study was to develop a selective pretreatment of food samples with urea-HCl mixtures that would facilitate the isolation of H. pylori by eliminating the food microbial flora. Samples from four types of ready-to-eat food that are subjected to intensive handling were taken from different restaurants in Amman, and were seeded with a clinical isolate of H. pylori. Samples were then mixed with urea-HCl solutions of different strength, incubated for short times at 37°C and cultured on brain heart infusion agar (BHIA) supplemented with 7% defibrinated sheep blood. The four samples consisted of hummus (hoummos), vegetable salad, fruit cocktail and falafel sandwich. Helicobacter pylori was successfully recovered from the inoculated food samples when pretreated with 0.06N HCl-0.08M urea and 0.12N HCl–0.16M urea for 5, 10, 15 min. at 37°C. While the pretreatment with 0.18N HCl–0.24M urea failed to recover the bacterium from the inoculated food samples. Sixty samples of eight items of selected ready-to-eat foods were tested for the presence of H. pylori by pretreating the samples with the urea-HCl mixtures and culturing onto BHIA. These included 10 samples, each of hummus, mutaabl, vegetable salad and vegetable salad with tahineh, and 5 samples, each of home-made mayonnaise, fruit cocktail, white cheese sandwiches and shawerma sandwiches. Samples were also tested for Enterobacteriaceae count as representative of the contaminating flora of the foods. Helicobacter pylori was successfully isolated from three samples (5%) out of the 60, namely two samples of hummus and one sample of mutaabl. Enterobacteriaceae count of the samples ranged from (<10 to 7.2x104) cfu/g, with an average of 4.0x104cfu/g. Growth of these bacteria was not noticed on BHIA plates, thus proving the efficacy of the treatment with the urea-HCl mixtures in inhibiting the flora of the food. This approach may be useful for the epidemiologic studies to identify the source and route of transmitting H. pylori.

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76. Development of a Culture Medium for the Isolation of Helicobacter pylori 77. Optimization of the Retorting Conditions and Fat Level for Production a from Food (2005) High Quality Canned Luncheon Meat (2005) Dina Yassin Akkash\ University of Jordan Amer A. Al-Majali\ University of Jordan Supervisor: Dr. Mohammed Isam Yamani Supervisor: Dr. Basem AI-Abdullah

Helicobacter pylori is a bacterium involved in the pathogenesis of human active This work was carried out to study the effect of retorting conditions and fat levels chronic gastritis, peptic and duodenal ulcer diseases and gastric cancer, and its on the quality of canned luncheon meat. Two luncheon meat formulas were prepared: prevalence is elevated worldwide. It is hypothesized that the transmission of H. pylori low fat (LF) formula with 9% fat, and high fat (HF) formula with 17% fat. Both involves multiple pathways: iatrogenic, oral-oral and fecal-oral. Food and water are formulas were cooked at different temperatures (105, 115 and 121°C) to reach the suspects of serving as vehicles in the fecal-oral route of H. pylori infection. same F-value (around 3.4). The samples receiving from LF formula were cooked at The objective of this study was to develop a selective pretreatment of food 105°C (A) to give the first treatment, while the second treatment LF samples were samples with urea-HCl mixtures that would facilitate the isolation of H. pylori by cooked at 115°C (B), the third treatment LF samples were cooked at 121°C(C), the eliminating the food microbial flora. Samples from four types of ready-to-eat food that fourth treatment HF samples were cooked at 105°C(D), the fifth treatment HF samples are subjected to intensive handling were taken from different restaurants in Amman, were cooked at 115°C(E), the sixth treatment HF samples were cooked at 121°C(G). and were seeded with a clinical isolate of H. pylori. Samples were then mixed with Two controls were raw emulsions, the first control was low fat (raw low), and the urea-HCl solutions of different strength, incubated for short times at 37°C and cultured second control was high fat (raw high). on brain heart infusion agar (BHIA) supplemented with 7% defibrinated sheep blood. The results showed that all treatments and two controls were raw emulsion had The four samples consisted of hummus (hoummos), vegetable salad, fruit cocktail and no significant differences (P>0.05) in their pH values which ranged (6.55-6.61) with falafel sandwich. Helicobacter pylori was successfully recovered from the inoculated average of (6.59). The second control was high fat content (raw high), showed food samples when pretreated with 0.06N HCl-0.08M urea and 0.12N HCl–0.16M significantly (P≤0.05), the highest thiobarbituric acid (TBA) value among the other urea for 5, 10, 15 min. at 37°C. While the pretreatment with 0.18N HCl–0.24M urea treatments, which had value (1mg malonaldehyde/Kg sample), the TBA values which failed to recover the bacterium from the inoculated food samples. ranged (0.52-1.00 mg malonaldehyde/Kg sample). Treatment E which had high fat and Sixty samples of eight items of selected ready-to-eat foods were tested for the was treated at a temperature of 115°C, showed significantly (P<0.05) the lowest TBA presence of H. pylori by pretreating the samples with the urea-HCl mixtures and value among the other treatments. culturing onto BHIA. These included 10 samples, each of hummus, mutaabl, vegetable Treatment G, which has high fat and was treated at 121°C has significantly salad and vegetable salad with tahineh, and 5 samples, each of home-made (P≤0.05), the highest Total Volatile Nitrogen (TVN) value among the other treatments mayonnaise, fruit cocktail, white cheese sandwiches and shawerma sandwiches. which had value (2.65%), the TVN values which ranged (2.25-2.65%). While the first Samples were also tested for Enterobacteriaceae count as representative of the control was low fat (raw low) has significantly (P≤0.05) the lowest TVN value among contaminating flora of the foods. other treatments, which could be attributed to the increase in the temperature. Helicobacter pylori was successfully isolated from three samples (5%) out of the It was observed that treatments A, B, and C were prepared from low fat formula 60, namely two samples of hummus and one sample of mutaabl. Enterobacteriaceae had the highest scores in color, and flavor, while treatment G had the lowest color count of the samples ranged from (<10 to 7.2x104) cfu/g, with an average of score among all treatments, but treatment E had the lowest flavor score. Treatment A 4.0x104cfu/g. Growth of these bacteria was not noticed on BHIA plates, thus proving had the highest juiciness, odor, and overall acceptability scores, and treatment G had the efficacy of the treatment with the urea-HCl mixtures in inhibiting the flora of the the lowest juiciness score, treatment E had the lowest odor and overall acceptability food. This approach may be useful for the epidemiologic studies to identify the source scores. There was a high significant correlation between the quality parameter scores, and route of transmitting H. pylori. while no significant correlations between the quality parameters and panelists evaluationRelated to Clostridiurn species and Bacillus species, there were no growth for both in all of the luncheon meat treatments (A, B, C, D, E, and G).

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78. Comparison of the Antioxidant Activity of Many Edible Plants Extracts in Corn Oil and Corn Oil -Water Emulsion (2005) Ahmad Saleem Rustom\ University of Jordan Advisor: Dr.Khalid M.Al-Ismail

The antioxidant activities of ethanol and diethyl ether extracts of eleven edible plants grown in Jordan; Eminium spiculatum, Saliva judaica, Centaurea iberica, Lepidium latifolium, Coriandrum sativum, Scolymus maculatus, Cyclamen persicum, Urtica pilulifera, Paronychia argentea, Achillea santolina, and Lamium moschatum were investigated using reducing power and DPPH radical test. The results indicated that the ethanol extracts were more effective as antioxidants than their corresponding diethyl ether extracts. In order to investigate the antioxidant behavior of these extracts and standard antioxidants (Trolox and D-tocopherol) in pure oil and in oil-water emulsion, the ethanol extracts of Achillea santolina, Eminium spiculatum and Lepidium latifolium and the diethyl ether extracts of Saliva judaica, Scolymus maculatus and Centaurea iberica (stem) that showed strong, moderate and weak antioxidant activity, respectively (at levels of 2000 ppm) and Trolox (the carboxyl analog of D- tocopherol) and D-tocopherol (at level of 100 ppm) were used. The antioxidant activity of these extracts was evaluated by determining % of conjugated diene and Thiobarbituric acid value (TBA). The results indicated that both the ethanol and diethyl ether extracts exhibited an antioxidant activity in corn oil and corn oil water emulsion with different efficiencies. The results showed that Trolox was more effective than D-tocopherol in corn oil but less effective in corn-oil emulsion. The ethanol extracts were also more effective as antioxidants in corn oil than diethyl ether extracts, while they were less effective in corn oil-water emulsion. The antioxidant activity of the three ethanol (Achillea santolina, Eminium spiculatum and Lepidium latifolium) and the three diethyl ether (Saliva juduica, Scolymus maculatus and Centaurea iberica (stem) extracts in corn oil and corn-oil emulsion showed similar antioxidant behavior as observed in case of reducing power and DPPH tests, since the extract that showed strong, moderate or weak reducing power and DPPH radical scavenging activity also showed strong, moderate or weak antioxidant activity in oil or emulsion.

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78. Comparison of the Antioxidant Activity of Many Edible Plants Extracts in 79. Characterization of the Fatty Acids Composition and Minor Components of Corn Oil and Corn Oil -Water Emulsion (2005) the Olive Oil Extracted from Fruits of the Improved Nabali Olive Tree Grown in Ahmad Saleem Rustom\ University of Jordan Different Geographical Areas in Jordan (2005) Advisor: Dr.Khalid M.Al-Ismail Hamzeh A. S. Al-Juneidi\ University of Jordan Supervisor: Dr. Khalid Al-Ismail The antioxidant activities of ethanol and diethyl ether extracts of eleven edible plants grown in Jordan; Eminium spiculatum, Saliva judaica, Centaurea iberica, The influence of harvesting date on fatty acids composition, squalene, and β- Lepidium latifolium, Coriandrum sativum, Scolymus maculatus, Cyclamen persicum, sitosterol was evaluated of olive oil obtained from Improved Nabali “Nabali Urtica pilulifera, Paronychia argentea, Achillea santolina, and Lamium moschatum Muhassan” olive cultivar from three different locations in Jordan, one was the region were investigated using reducing power and DPPH radical test. The results indicated of Salt representing high land rain fed area, the second was Jordan Valley averaging that the ethanol extracts were more effective as antioxidants than their corresponding land 300m below see level and the third was Mafrak representing desert. Both the diethyl ether extracts. In order to investigate the antioxidant behavior of these extracts valley and desert represent irrigated agriculture. The effectiveness of using fatty acid and standard antioxidants (Trolox and D-tocopherol) in pure oil and in oil-water profile, oleic acid to linoleic acid (ol/lnl), unsaturated to saturated fatty acids emulsion, the ethanol extracts of Achillea santolina, Eminium spiculatum and (unsat/sat) and squalene to β-sitosterol (squ/sito) ratios in detecting olive oil Lepidium latifolium and the diethyl ether extracts of Saliva judaica, Scolymus adulteration with four different edible oils (corn, soybean, sunflower and palm oils) at maculatus and Centaurea iberica (stem) that showed strong, moderate and weak levels of 1, 5, 10, 15, 20 and 25% was also studied. Results were compared with those antioxidant activity, respectively (at levels of 2000 ppm) and Trolox (the carboxyl of Bellier test. analog of D- tocopherol) and D-tocopherol (at level of 100 ppm) were used. The The fatty acid composition of all olive oil samples was within the normal ranges antioxidant activity of these extracts was evaluated by determining % of conjugated set by different local and international standards. The results indicated that palmitoleic, diene and Thiobarbituric acid value (TBA). The results indicated that both the ethanol linoleic and linolenic acids increased with ripening while palmitic acid decreased. No and diethyl ether extracts exhibited an antioxidant activity in corn oil and corn oil significant changes in oleic acid, stearic acid, arachidic acid, squalene and β-sitosterol water emulsion with different efficiencies. The results showed that Trolox was more were observed due to different harvesting dates. On the other hand, oleic and linoleic effective than D-tocopherol in corn oil but less effective in corn-oil emulsion. The acid content of olive oil samples obtained from high land farm were significantly ethanol extracts were also more effective as antioxidants in corn oil than diethyl ether higher than those from Jordan Valley and desert. The average content of oleic acid in extracts, while they were less effective in corn oil-water emulsion. The antioxidant samples collected from high land, Jordan Valley and desert were 76.84, 75.47 and activity of the three ethanol (Achillea santolina, Eminium spiculatum and Lepidium 75.02 respectively. However, olive oil samples collected from desert and Jordan latifolium) and the three diethyl ether (Saliva juduica, Scolymus maculatus and Valley were significantly higher in palmitic acid than those collected from high land. Centaurea iberica (stem) extracts in corn oil and corn-oil emulsion showed similar No significant differences were observed in squalene and β-sitosterol among oil antioxidant behavior as observed in case of reducing power and DPPH tests, since the samples collected from the three locations. extract that showed strong, moderate or weak reducing power and DPPH radical Ratio of ol/lnl was suitable to detect the adulteration of olive oil with corn, scavenging activity also showed strong, moderate or weak antioxidant activity in oil or soybean and sunflower oils at levels of 10%, 10% and 5% respectively, while it failed emulsion. to detect the adulteration of olive oil with palm oil up to a level of 25%. squa/sito ratio was suitable to detect the adulteration of olive oil with corn, soybean, sunflower and palm oils at adulteration levels of 10%, 10%, 10% and 25%. The most effective parameter to be used in detecting olive oil adulteration with palm oil was found to be unsat/sat ratio which was suitable to detect the adulteration of olive oil with palm oil at level of 10%, this ratio failed to detect the adulteration of olive oil with corn, soybean and sunflower oils up to a level of 25%. Bellier test and the ratios of ol/lnl and squa/sito showed comparable results for detecting the presence of soybean and corn oils in olive oil, since they were able to

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detect the presence of these oils at levels of 10% in olive oil, Bellier test was more efficient in detecting the presence of palm oil in olive oil, while the ol/lnl and squa/sito ratios were more efficient in detecting olive oil adulteration with sunflower oil. Unidentified compounds that were detected in the chromatograms of the unsaponifiables of palm and seed oil (corn, soybean and sunflower) but not detected in that of olive oil could be used as an indicator for detecting olive oil adulteration with these oils.

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Arab Journal of Food & Nutrition detect the presence of these oils at levels of 10% in olive oil, Bellier test was more 80. The Use of Lactococcus lactis in the Production of Labaneh (2005) efficient in detecting the presence of palm oil in olive oil, while the ol/lnl and squa/sito Soha Yousef H. Mohammed\ University of Jordan ratios were more efficient in detecting olive oil adulteration with sunflower oil. Supervisor: Dr. Mohammad Isam Yamani Unidentified compounds that were detected in the chromatograms of the unsaponifiables of palm and seed oil (corn, soybean and sunflower) but not detected in Lactococcus lactis strains were isolated from samples of cow’s milk, cheese and that of olive oil could be used as an indicator for detecting olive oil adulteration with commercial dairy starter cultures. Seven strains of L. lactis subsp. lactis were isolated these oils. from the 10 milk samples, five strains from 10 cheese samples and two strains from two commercial dairy starter cultures. None of the Lactococcus lactis subsp. lactis biovar diacetylactis, L. lactis subsp. cremoris and L. lactis subsp. hordniae were isolated. Cultured milks were produced using each strain of L. lactis subsp. lactis as a starter culture, and the products were tested for the sensoric quality using the hedonic scale. There was a significant difference (p≤0.05) between the different strains in aroma, taste and overall quality parameters. The best six strains in sensoric quality were chosen to be used as a starter culture in labaneh production. Lactococcus lactis subsp. lactis labaneh was manufactured from cow’s milk by the traditional method, i.e straining in bags after setting and cooling of the cultured milk. Optimum conditions for milk preparation and fermentation were: pasteurization at 85°C for 5 min, cooling to 25°C, inoculation with a 2% starter culture of the selected strains, incubation at 25°C for 18 h. The cultured milk was cooled overnight in refrigerator (<5°C), filled in cheese cloth bags (> seven kg each) then strained, by hanging freely in a cool room (<5°C) for 48 hours. Labaneh was mixed, packaged and stored in refrigerator until evaluation. The chemical analysis at the day of production showed that the pH for the different L. lactis subsp. lactis labaneh ranged between 4.1-4.2, titratable acidity (% lactic acid) between 1.44-1.67%, fat content between 9.1-10.0% and the total solids between 25.75 - 28.1%. These results were in complying with the Jordanian Standard for cow’s milk yoghurt labaneh produced with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus (JS. 108, 2003). Lactococcus lactis subsp. lactis labaneh was maintained and sampled for microbial, chemical and sensory analysis at a week interval during the period of two month starting with a sample from the day of production. The counts of different strains of L. lactis subsp. lactis directly after packaging ranged between 6 and 8 log10cfu/g, and the pH ranged between 4.1-4.2. Counts showed a decrease in numbers (<2 log) within the storage time whereas pH showed increase in values (<0.3 unit). The sensory evaluation was conducted in the first three weeks of storage including a conventional yoghurt labaneh sample, produced from Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, obtained from the Jordan University Dairy Plant. The evaluation was halted at the fourth week storage due to the indicators of spoilage growth on the surface of the samples. In three out of six of the L.

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lactis subsp. lactis labaneh no significance differences (p≤0.05) in any of the sensory parameters were noticed when compared to conventional yoghurt labaneh. Findings of this study highlight the success of introducing a new single starter culture in the production of cultured milk and labaneh which add a new dairy product with acceptable sensory attributes, enhanced shelf-life and quality and with the ability to improve the health status of human by the anti-microbial activity of probiotic L. lactis strains.

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Arab Journal of Food & Nutrition lactis subsp. lactis labaneh no significance differences (p≤0.05) in any of the sensory parameters were noticed when compared to conventional yoghurt labaneh. 81. A Microbiological Study of Soudjouk, Traditionally Produced Sausage in Findings of this study highlight the success of introducing a new single starter Amman, Jordan (2005) culture in the production of cultured milk and labaneh which add a new dairy product Lina Yaser Sinnokrot\ University of Jordan with acceptable sensory attributes, enhanced shelf-life and quality and with the ability Supervisor: Dr. Mohammed Isam Yamani to improve the health status of human by the anti-microbial activity of probiotic L. lactis strains. Soudjouk is one of the main meat products in Jordan. It is usually prepared in butchers’ shops by stuffing chopped seasoned meat into natural casing of the small intestine of sheep and goat with the intention that the consumer would cook them prior to serving. The present study was conducted to evaluate the microbial quality and chemical properties of soudjouk, which are locally produced at butchers› shops and meat industries. A total of 30 soudjouk samples (250g of each) were collected randomly from different localities of Amman, Jordan. Samples were examined for aerobic plate count (APC) and the counts of lactic acid bacteria (LABC), Enterobacteriaceae (EC) and yeast and mold counts (MYC). Samples were also tested for the presence of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes. Salt content, pH

and aw were determined in all samples while proximate composition was determined in selected samples. The results of the microbiological analysis showed that the microbial load of soudjouk samples was high, and lactic acid bacteria were the predominant microorganism with a suggestion of having uncontrolled LAB fermentation especially in cases with inadequate refrigeration temperatures. Aerobic plate count ranged from 4.03 to 7.87 with an average of 5.89 log10CFU/g, while lactic acid bacteria ranged from 3.60 to 7.86 with an average of 5.71 log10CFU/g. Enterobacteriaceae count ranged from 0.58 to 4.63 with an average of 3.10 log10 CFU/g, and yeast and mold ranged from 1.74 to 6.90 with an average of 4.06 log10CFU/g. Salmonella was detected in 7% of the tested samples, and was identified as group D Salmonella. L. monocytogenes was also detected in 7% of the samples, whereas E. coli O157:H7 was not detected in any of the examined soudjouk samples. pH ranged from 4.9 to 6.2 with

an average of 5.5, aw ranged from 0.83 to 0.99 with an average of 0.94 and the salt (NaCl%) content ranged from 0.9 to 3.0% with an average of 1.8%. Moisture content ranged from 46.0 to 61.9% with an average of 54.4%, protein content ranged from 12.1 to 23.5% with an average of 15.7%, fat content ranged from 12.3 to 29.5% with an average of 21.6% and ash content ranged from 2.1 to 3.9% with an average of 2.8%. Correlation between chemical analysis and microbiological analysis seemed to be weak. The incompatibility between chemical and microbial qualities, noticed in some samples, may be due to the incidence of some unanalyzed ingredients, such as spices, which may affect the microbial activity. Spices (such as garlic, allspice, clove, cinnamon, mace and netmug), were having a great antimicrobial effect. In all samples

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in which vinegar was used as ingredient in concentration higher than 2.5%, Enterobacteriaceae counts were lower, Salmonella, E.coli O157:H7, and L.monocytogenes were not isolated, indicating a probable antimicrobial effect of vinegar. In addition, acids produced from LAB were another contributor in inhibiting pathogenic microorganisms. On the other hand, casings were predicted to have a great contribution in increasing the microbial load and the presence of some pathogenic microorganisms. The obtained results indicated that the production of soudjouk marketed by local butcher’s shops in Amman, Jordan is processed under inadequate sanitary and hygienic conditions. The hygienic quality of the raw materials is the main factor affecting the final value of the product. However, this high counts does not have much relevance from the point of microbial safety, since the cooking process would follow. The findings of the study highlight the importance of application of hygienic practices throughout preparation, handling and storage, application of microbiological and chemical specifications or guidelines for soudjouk production. Increasing public awareness with regard to safety of food and the importance of thoroughly cooking of soudjouk prior to consumption is of priority importance. The use of the hazard analysis critical control points (HACCP) system is recommended as the best way to assure safety of soudjouk.

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Arab Journal of Food & Nutrition in which vinegar was used as ingredient in concentration higher than 2.5%, 82. Occurrence of Enterobacter sakazakii in Milk Powders, Powdered Enterobacteriaceae counts were lower, Salmonella, E.coli O157:H7, and Infant Formula and Food Production Environment (2005) L.monocytogenes were not isolated, indicating a probable antimicrobial effect of Wail Ahmad Al-Omari\ Jordan University of Science & Technology vinegar. In addition, acids produced from LAB were another contributor in inhibiting Supervisor:Dr. Reyad Shaker pathogenic microorganisms. On the other hand, casings were predicted to have a great Co-Supervisor: Dr. Mahmood Al-Zu’bi contribution in increasing the microbial load and the presence of some pathogenic microorganisms. Enterohacter sakazakii a pathogen associated with powdered infant formula, and The obtained results indicated that the production of soudjouk marketed by local other food products can cause serious infections in neonates. Thirteen commercial butcher’s shops in Amman, Jordan is processed under inadequate sanitary and samples of powdered infant formula, 7 commercial samples of milk powder and 10 hygienic conditions. The hygienic quality of the raw materials is the main factor cereal products were surveyed for the presence of E. sakazakii. In addition, forty four affecting the final value of the product. However, this high counts does not have much environmental samples, dry swaps, and food ingredients were drawn from food relevance from the point of microbial safety, since the cooking process would follow. factories and tested for the presence of E. sakazakii. The findings of the study highlight the importance of application of hygienic The presence of E. sakazakii was detected and isolated using the current FDA practices throughout preparation, handling and storage, application of microbiological method of detection using Enterobacteriaceae enrichment broth (EE broth) and violet and chemical specifications or guidelines for soudjouk production. Increasing public red bile glucose agar (VRBG). VRBG presumptive colonies were grown for pigment awareness with regard to safety of food and the importance of thoroughly cooking of production on trypton soya agar (TSA) for 24-72 hours followed by biochemical soudjouk prior to consumption is of priority importance. The use of the hazard analysis profile determination using oxoid API 20E test. Isolates of E. sakazakii were critical control points (HACCP) system is recommended as the best way to assure confirmed by plating them on nutrient agar, supplemented with 4-methylumbelliferyl safety of soudjouk. α-D-glucoside (α-Mug), followed by viewing colonies under UV for the presence of fluorescence. Fluorescent E. sakazakii were isolated from powdered infant formula at

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83. Study Some of the Factors Affecting the Shelf Life of Labneh (2005) JalaI H. Khataibeh\ Jordan University of Science & Technology Supervisor: Dr. Reyad R. Shaker

Labneh, a concentrated yogurt product routinely consumed in Jordan and some part of the Middle East. It is produced by removing a proportion of whey from yogurt until the desired solids are achieved. The product is a white to creamy paste that has a smooth texture with lactic acid taste. Commercial samples of labneh were stored at 6°C for 15 days, changes in selected physicochemical, microbiological, and sensory parameters were observed during storage. PH of the labneh decreased while titratable acidity increased during storage. Counts of total viable bacteria were decreased at constant logarithmic rate, whereas the total yeasts were increased rapidly during the first 11 days, then the number decreased. Psychrotrophic yeast counts were stabilized during the first 4 days of storage then increased slowly till the end of the storage. Yeasty and sour tastes of labneh were increased throughout the storage period. Changes in physicochemical parameters correlated well with the counts of total viable and psychrotrophic yeast. Product failure time was described and monitored by use of Weibull hazard method while the end of shelf- life was determined at a probability of failure of 50%. The results indicate that the total yeasts count, yeasty taste and sour taste can be used to determine the shelf-life of labneh as cut-off points. Experiments were conducted to investigate the effects of implementing the HACCP system during production of labneh and addition of different levels of benzoate and sorbate on maintaining quality of labneh. The microbial findings demonstrate that applying HACCP system improves labneh quality preservation. The use of different levels of benzoate and sorbate did not show any significant effect on yeasts growth, However, the growth of yeasts was delayed at 400 ppm for benzoate and sorbate.

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83. Study Some of the Factors Affecting the Shelf Life of Labneh (2005) 84. Studying of the Evaluation of Shelf Life of Packaged Roast Beef and Some JalaI H. Khataibeh\ Jordan University of Science & Technology Treatments for its Extension (2006) Supervisor: Dr. Reyad R. Shaker Tamador S. Maayah\ University of Jordan Supervisor: Dr. Basem Al – Abdullah Labneh, a concentrated yogurt product routinely consumed in Jordan and some part of the Middle East. It is produced by removing a proportion of whey from yogurt This study was carried out to investigate the effect of nitrite concentration, and until the desired solids are achieved. The product is a white to creamy paste that has a abused chilling temperature against proper chilling temperature on the chemical,  smooth texture with lactic acid taste. Commercial samples of labneh were stored at microbiological, sensory properties, and shelf life of roast beef stored at 4C and 12 C. 6°C for 15 days, changes in selected physicochemical, microbiological, and sensory Four roast beef treatments were formulated. The first treatment was prepared by  parameters were observed during storage. PH of the labneh decreased while titratable adding 60ppm nitrite and stored at 12 C; the second treatment contained 120ppm  acidity increased during storage. Counts of total viable bacteria were decreased at nitrite and stored at 12 C; the third treatment contained 180ppm nitrite and stored at  constant logarithmic rate, whereas the total yeasts were increased rapidly during the 4 C and was used as a control.  first 11 days, then the number decreased. Psychrotrophic yeast counts were stabilized Results showed that roast beef containing 260ppm nitrite and stored at 4 C had during the first 4 days of storage then increased slowly till the end of the storage. the lowest thiobarbituric acid (TBA) value which was significantly different when Yeasty and sour tastes of labneh were increased throughout the storage period. compared with the other treatments. Thiobarbituric acid (TBA) values of the roast beef Changes in physicochemical parameters correlated well with the counts of total viable gradually increased during 25 days of storage with the highest TBA values in the  and psychrotrophic yeast. Product failure time was described and monitored by use of treatment containing in the 60ppm added nitrite, stored at 12 C. Weibull hazard method while the end of shelf- life was determined at a probability of It was shown that the lowest percentage of nitrite losses during storage were in failure of 50%. The results indicate that the total yeasts count, yeasty taste and sour the samples having 260 ppm added nitrite to roast beef. taste can be used to determine the shelf-life of labneh as cut-off points. Experiments The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and were conducted to investigate the effects of implementing the HACCP system during spore former count were increased throughout the storage period. The APC counts production of labneh and addition of different levels of benzoate and sorbate on remained within the acceptable limit throughout the storage period in the treatments maintaining quality of labneh. The microbial findings demonstrate that applying containing 260 and 180 ppm added nitrite were 3.05ˣ103CFU/g and 2.3ˣ105CFU/g HACCP system improves labneh quality preservation. The use of different levels of respectively, whereas the count exceeded the limits in the two other treatments. benzoate and sorbate did not show any significant effect on yeasts growth, However, With respect to sensory scores, no significant differences were detected between the growth of yeasts was delayed at 400 ppm for benzoate and sorbate. the roast beef treatments. All product sensory characteristics had negative correlation coefficients with all studied factors (nitrite concentration, time, temperature of storage, TBA, and bacterial counts). The results emphasized the risk of abused temperatures and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.

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85. Effect of the Use of a Lactic Acid Bacteria Starter Culture and Glucose on the Survival of Salmonella and Listeria monocyto genes in Soudjouk, Traditionally Produced Sausage in Jordan (2006) Sana’ Abdul- Kareem Adas\ University of Jordan Supervisor: Dr. Mohammad Isam Yamani

Soudjouk is one of the main meat products in Jordan. It is usually prepared in butcher’s shop by stuffing chopped seasoned meat with spices and fresh garlic and vinegar into natural casing from the small intestine of sheep and goat. A total of 20 soudjouk samples (500g each) were collected randomly from different localities of Amman, Jordan. Lactobacillus sakei, L. brevis, L. delbrueckii subsp. delbrueckii, L. casei subsp. casei, L. casei subsp. pseudoplantarum, L. plantarum, L. viridescens, and L. acidophilus, L. jensenii were isolated from commercial soudjouk samples. Soudjouk was manufactured according to the traditional method. Basic batter (meat, fat, salt and spices) was divided into 7 portions to which different combinations of vinegar, garlic, glucose and a commercial L. sakei starter culture were added. Each portion (except soudjouk produced with spices only, without vinegar and garlic) was divided into three smaller portions; Salmonella typhimurium was added to one of these portions and Listeria monocytogenes was added to another, the third was left without pathogen addition as a control. Soudjouk samples were kept at room temperature (20- 25°C) for 9 days and in refrigerator at 4°C for 14 days. Samples were tested for lactic acid bacteria count, Enterobacteriaceae count, survival of S. typhimurium and L. monocytogenes and pH at different time intervals during storage. Spoilage of soudjouk prepared with spices without vinegar and garlic was observed after 2 days of production. Salmonella typhimurium was not viable at the 4th day after production in soudjouk produced with vinegar and garlic and to which this bacteria was added, and at the 6th day after production in soudjouk produced with vinegar, garlic and glucose and in soudjouk produced with vinegar, garlic, glucose and L. sakei starter culture in samples stored at room temperature, but survived until the end of fermentation in soudjouk prepared with different combinations and stored in refrigerator. Listeria monocyto genes was not viable at the 4th day after production in soudjouk produced with vinegar, garlic, glucose and L. sakei starter culture and at the 6th day after production in soudjouk produced with vinegar, garlic and glucose in samples stored at room temperature, while survived until the end of fermentation in soudjouk prepared with different combinations and stored in refrigerator. Reduction in Enterobacteriaceae count was observed in soudjouk produced with different combinations of vinegai, garlic, glucose and L. sakei starter culture (except in soudjouk prepared with spices without vinegar and garlic), however, it is still present until the end of fermentation. Rapid increase in lactic acid bacteria count to reach

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85. Effect of the Use of a Lactic Acid Bacteria Starter Culture and Glucose different combinations (at p≤0.05), but there were high significant differences in taste on the Survival of Salmonella and Listeria monocyto genes in Soudjouk, and overall quality (at p≤0.05) between different combinations. Soudjouk produced Traditionally Produced Sausage in Jordan (2006) with garlic only showed the highest values regarding taste and overall quality, while Sana’ Abdul- Kareem Adas\ University of Jordan soudjouk produced with vinegar, garlic, glucose and L. sakei combination showed the Supervisor: Dr. Mohammad Isam Yamani lowest values. Soudjouk produced with vinegar, garlic and glucose combination gave the same score means as soudjouk produced with vinegar and garlic combination. Soudjouk is one of the main meat products in Jordan. It is usually prepared in Findings of this study highlight the success of introducing glucose (10g/Kg) in butcher’s shop by stuffing chopped seasoned meat with spices and fresh garlic and the production of soudjouk. Increasing public awareness with regard of avoiding vinegar into natural casing from the small intestine of sheep and goat. A total of 20 eating raw soudjouk, good cooking before consumption and application of hygienic soudjouk samples (500g each) were collected randomly from different localities of practices to avoid cross contamination is of priority importance. Amman, Jordan. Lactobacillus sakei, L. brevis, L. delbrueckii subsp. delbrueckii, L. casei subsp. casei, L. casei subsp. pseudoplantarum, L. plantarum, L. viridescens, and L. acidophilus, L. jensenii were isolated from commercial soudjouk samples. Soudjouk was manufactured according to the traditional method. Basic batter (meat, fat, salt and spices) was divided into 7 portions to which different combinations of vinegar, garlic, glucose and a commercial L. sakei starter culture were added. Each portion (except soudjouk produced with spices only, without vinegar and garlic) was divided into three smaller portions; Salmonella typhimurium was added to one of these portions and Listeria monocytogenes was added to another, the third was left without pathogen addition as a control. Soudjouk samples were kept at room temperature (20- 25°C) for 9 days and in refrigerator at 4°C for 14 days. Samples were tested for lactic acid bacteria count, Enterobacteriaceae count, survival of S. typhimurium and L. monocytogenes and pH at different time intervals during storage. Spoilage of soudjouk prepared with spices without vinegar and garlic was observed after 2 days of production. Salmonella typhimurium was not viable at the 4th day after production in soudjouk produced with vinegar and garlic and to which this bacteria was added, and at the 6th day after production in soudjouk produced with vinegar, garlic and glucose and in soudjouk produced with vinegar, garlic, glucose and L. sakei starter culture in samples stored at room temperature, but survived until the end of fermentation in soudjouk prepared with different combinations and stored in refrigerator. Listeria monocyto genes was not viable at the 4th day after production in soudjouk produced with vinegar, garlic, glucose and L. sakei starter culture and at the 6th day after production in soudjouk produced with vinegar, garlic and glucose in samples stored at room temperature, while survived until the end of fermentation in soudjouk prepared with different combinations and stored in refrigerator. Reduction in Enterobacteriaceae count was observed in soudjouk produced with different combinations of vinegai, garlic, glucose and L. sakei starter culture (except in soudjouk prepared with spices without vinegar and garlic), however, it is still present until the end of fermentation. Rapid increase in lactic acid bacteria count to reach

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86. Isolation of Aspergillus flavus from Certain Local Foods and the Production of Aflatoxin in Vitro and the Effect of Black Cumin (Nigella sativa) and Garlic (Allium sativum) Extracts on the Growth of Aspergillus flavus (2006) Ghadeer A. Othman\ University of Jordan Suprvisor: Dr. Khalaf S. Al-Delaimy

Twenty five samples of food items were collected from Amman area for the use in isolation of the fungus Aspergillus flavus. Nineteen isolates of Aspergillus flavus and Aspergillus parasiticus were isolated, purified and characterized from 7 food samples namely peanuts (3), wheat flour (2), corn and wheat (one of each). These isolates were designated as J1-J19. Out of the 19 isolates there were 13 A.flavus and 6 A.parasiticus. The isolate produced the highest aflatoxin was J12 (450 ppb). This isolate was used for further study. Using ELISA technique for quantitative assay of aflatoxin B1 there were 11 aflatoxigenic isolates of A.flavus and A.parasiticus. Nine out of eleven isolates (82%) were confirmed as aflatoxigenic by the qualitative test of yellow pigmentation production and ten isolates (75%) by UV fluorescence test. Among the 3 synthetic media (YES, SAB and PDA) used for aflatoxin production by isolate J12, YES found to be the most favorable media for the production of the toxin (625 ppb) followed by SAB (500ppb) then PDA (445 ppb). Using four natural media (crushed rice, crushed wheat, crushed peanut and crushed corn) in both glass flasks and clay pots containers, glass flasks found to be much more favorable for toxin production than clay pots. The highest value measured by ELISA technique for aflatoxin B1 production found to be when using crushed rice in flask (760ppb) and clay pot (645ppb). The lowest values were with using crushed corn in glass flask and clay pot (505ppb and 287.5ppb, respectively). The initial value of pH of synthetic and natural media did not affect the production of aflatoxin. The minimum inhibitory concentration (MIC) of the growth of A.flavus by the aqueous extracts of garlic (Allium sativum) was found to be 30mg/ml extract while it was 70mg/ml by aqueous extract of black cumin (Nigella sativa).

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86. Isolation of Aspergillus flavus from Certain Local Foods and the Production of 87. Effect of Milk Source on Quality of Mozzarella Cheese (2006) Aflatoxin in Vitro and the Effect of Black Cumin (Nigella sativa) and Garlic Hamid Mohand Kaci\ Jordan University of Science & Technology (Allium sativum) Extracts on the Growth of Aspergillus flavus (2006) Supervisor: Dr. Reyad Shaker Ghadeer A. Othman\ University of Jordan Suprvisor: Dr. Khalaf S. Al-Delaimy Mozzarella cheese belongs to the pasta filata or pulled curd category, which includes other types of cheese like Provplone and Scarmoza. It is a mild white cheese Twenty five samples of food items were collected from Amman area for the use with a semi-soft and elastic texture. Mozzarella is best used for cooking and is popular in isolation of the fungus Aspergillus flavus. Nineteen isolates of Aspergillus flavus for pizza because of its excellent melting qualities. and Aspergillus parasiticus were isolated, purified and characterized from 7 food The objective of this study was to compare among the compositions and samples namely peanuts (3), wheat flour (2), corn and wheat (one of each). These functional properties of Mozzarella cheese made from unstandardized bovine, ovine isolates were designated as J1-J19. Out of the 19 isolates there were 13 A.flavus and 6 and caprine milks. In addition, standardization of milk at 3% fat content and mixing A.parasiticus. The isolate produced the highest aflatoxin was J12 (450 ppb). This equal portions of milks were also investigated. Cheeses were stored at 4 °C and isolate was used for further study. Using ELISA technique for quantitative assay of evaluated at 1, 8, 15, 22, 29, 36, 43, 50 and 56 days of age. aflatoxin B1 there were 11 aflatoxigenic isolates of A.flavus and A.parasiticus. Nine Meltability and stretchability were significantly lower in mozzarella cheese made out of eleven isolates (82%) were confirmed as aflatoxigenic by the qualitative test of from unstandardized caprine milk, compared with unstandardized bovine and ovine yellow pigmentation production and ten isolates (75%) by UV fluorescence test. mozzarella. Moreover, mozzarella made from unstandardized bovine and ovine milks Among the 3 synthetic media (YES, SAB and PDA) used for aflatoxin production by formed a significantly higher amount of free oil throughout storage. The results isolate J12, YES found to be the most favorable media for the production of the toxin indicated that bovine and ovine mozzarella cheeses underwent a greater structural (625 ppb) followed by SAB (500ppb) then PDA (445 ppb). Using four natural media degradation of casein matrix, than that of caprine cheese during ripening. (crushed rice, crushed wheat, crushed peanut and crushed corn) in both glass flasks Pizza topped with unstandardized caprine mozzarella cheese showed sig- and clay pots containers, glass flasks found to be much more favorable for toxin nificantly lower browning than pizza topped with bovine and ovine cheeses, whereas production than clay pots. The highest value measured by ELISA technique for pizza topped with bovine mozzarella cheese led to more intense brown color than aflatoxin B1 production found to be when using crushed rice in flask (760ppb) and pizza of ovine cheese. Meltability, stretchability and free oil were significantly higher clay pot (645ppb). The lowest values were with using crushed corn in glass flask and in mozzarella made from standardized bovine and ovine milks compared with clay pot (505ppb and 287.5ppb, respectively). The initial value of pH of synthetic and mozzarella made from standardized caprine milk. Pizza made from bovine and ovine natural media did not affect the production of aflatoxin. The minimum inhibitory mozzarella showed a significantly higher browning potential than caprine cheese. concentration (MIC) of the growth of A.flavus by the aqueous extracts of garlic The results showed no significant differences between mozzarella cheeses made (Allium sativum) was found to be 30mg/ml extract while it was 70mg/ml by aqueous from mixing equal portions of bovine/ovine and bovine milks. Meltability of extract of black cumin (Nigella sativa). mozzarella made from bovine/caprine and ovine/caprine milks was lower than that of bovine mozzarella cheese. Stretchability was significantly lower in mozzarella made from bovine/caprine and ovine/caprine compared with mozzarella cheese made from bovine milk. In addition, no significant difference was found in stretchability between mozzarella cheeses made from bovine/ovine and bovine milks. Free oil was slightly lower in mozzarella made from bovine/caprine and ovine/caprine milks compared with mozzarella cheese made from bovine milk, whereas no significant difference was found between mozzarella cheeses made from bovine/ovine and bovine milks.

Browning was significantly higher in pizza made from bovine/ovine and bovine

mozzarella cheeses compared with mozzarella cheese made from bovine/caprine and

ovine/caprine milks.

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88. Characterization of Chickpea Microflora and Its Use in Arabic Bread (2006) Nabil S. AI-Msabih\ Jordan University of Science & Technology Supervisor: Dr. Selma S. Abdul-Hussain Co-Supervisor: Dr. Reyad R. Shaker

This study was conducted to characterize chickpea (Cicer arietinum L.) mi- croflora, and to investigate the possibility of using chickpea infusion (CPI) as a leavening agent instead of baker’s yeast (BY) in Arabic bread manufacture, in addition, to investigate the effect of freeze-drying on the viability of CPI microflora. Six different samples of chickpea were examined microbiologically and indicated that most of microflora were bacillus aerobic spore former bacteria. Four Arabic bread samples were made using four different treatments included the control and three different percentages of BY and CPI. Sensory evaluation of bread samples, on two consecutive days, revealed that bread produced with 0 % yeast and I % CPI was significantly different (P<0.05) from the other treatments bread for some quality parameters including: blisters, quality of separation, ability to roll and fold , second day score, and total score. Firmness test for bread samples showed that there were sig- nificant differences (p<0.05) in both first and second day. Freeze-drying of CPI did not affect the viability of microflora. It was concluded that the addition of CPI to Arabic bread formula has some improvement effects on quality parameters of bread.

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88. Characterization of Chickpea Microflora and Its Use in Arabic Bread 89. Using of Egg Alternative in Cake Making (2006) (2006) Rima Al-Oulabi\ Jordan University of Science & Technology Nabil S. AI-Msabih\ Jordan University of Science & Technology Supervisor: Dr. Selma S. Abdul Hussain Supervisor: Dr. Selma S. Abdul-Hussain Co-Supervisor: Dr. Taha Mohammed Rababah Co-Supervisor: Dr. Reyad R. Shaker This study was conducted to investigate the possibility of substituting the egg in This study was conducted to characterize chickpea (Cicer arietinum L.) mi- cake making by using whey (WP) and lupine proteins (LP). Five different levels of croflora, and to investigate the possibility of using chickpea infusion (CPI) as a whey proteins (8, 12, 16, 20, and 24 g) were used to substitute 66.67% of the total egg leavening agent instead of baker’s yeast (BY) in Arabic bread manufacture, in and the resulted cake were compared with the control. Only two levels (16 and 20 g) addition, to investigate the effect of freeze-drying on the viability of CPI microflora. of WP were chosen by the descriptive panelist to be used in combination with LP for Six different samples of chickpea were examined microbiologically and indicated that total substitution of egg in cake. Also, four different levels of lupine proteins (5.5, 7.5, most of microflora were bacillus aerobic spore former bacteria. Four Arabic bread 9.5, and 11.5 g) were used to substitute 33.33% of the total egg and the resulted cake samples were made using four different treatments included the control and three were compared with the control. Only two levels (7.5 and 9.5 g) of LP were chosen by different percentages of BY and CPI. Sensory evaluation of bread samples, on two the descriptive panelist to be used in combination with WP for total substitution of consecutive days, revealed that bread produced with 0 % yeast and I % CPI was egg. The combination treatments (7.5g LP+ 16g WP), (7.5g LP+ 20g WP), (9.5g LP+ significantly different (P<0.05) from the other treatments bread for some quality l6g WP), and (9.5g LP+ 20g WP) were used for total substitution of egg with and parameters including: blisters, quality of separation, ability to roll and fold , second without soy lecithin (SL) which indicated the improvement of the resulted cake in day score, and total score. Firmness test for bread samples showed that there were sig- presence of SL. The results of the sensory evaluation of resulted cake by the nificant differences (p<0.05) in both first and second day. Freeze-drying of CPI did not descriptive panelist for the combination treatments revealed that there were significant affect the viability of microflora. It was concluded that the addition of CPI to Arabic differences between the control cake and the egg- substituted cake; however, the bread formula has some improvement effects on quality parameters of bread. treatment (9.5g LP+ 16g WP+ 5g SL) had an acceptable sensory evaluation and the highest volume among the others, so the panelist chose this treatment to be evaluated by consumers in comparison with the control. Consumer evaluation results revealed that the combination treatment of (9.5g LP+ 16g WP+ 5g SL) was significantly differ (P≤0.05) from the control for all parameters except of the color. It was concluded that the total substitution of egg by using WP and LP resulted in a cake which was differed from the control. However, some changes in the formula and the mixing method must be taken in consideration to improve the quality of egg- substituted cake.

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90. The Role of Bacillus cereus and Bacterial Proteinases in Gelation Defect of UHT Milk (2007) Khaled M. Qadoora\ Jordan University of Science & Technology Supervisor: Dr. Reyad R. Shaker Co-Supervisor: Dr. Ziad W. Jaradat.

The role of B. cereus and bacterial proteinases in gelation of UHT milk during storage was investigated. UHT milk were inoculated with B. cereus (vegetative cells or spores with or without heat treatment) and stored at 4, 25, and 37 °C. Bacterial count, pH, and proteolysis assessment were monitored during storage. The gelation in samples inoculated by B. cereus stored at 37 °C was observed after 12 hr when count reached 8.87-10.3 log cfu m1-1. At 25 °C, the gelation was observed after 48 hr at a count of 8.6- 9.3 log cfu ml -1. The pH values of B. cereus inoculated samples during storage at 25 and 37 °C decreased from 6.65 to 5.3 and 5.8, respectively. The samples stored at 4 °C did not show any increase in count and pH changes thus there was no gelation. The Sodium dodecyl sulfate-Polyacrylamide gel Electrophoresis (SDS- PAGE) of casein breakdown showed that proteinases enzymes secreted by B. cereus degraded k-casein extensively after 6 hr, where after 9 hr storage, ß-casein was degraded and much of the α-casein was degraded after 12 hr (time of gelation). The level of soluble nitrogen in trichioroacetic acid filtrate (TCA-SN) and soluble nitrogen in pH 4.6-SN filtrate (pH 4.6- SN) were high due to the enzymatic activity that caused gelation after 12 hr of storage. The RPHPLC profiles of TCA filtrates showed quite small number of peaks after 24 hr of storage. The peptide profiles of pH 4.6 filtrates showed peaks eluted after 30 min after 1, 3, 6, and 9 hr of storage. The peaks represented the largest, least acid-soluble as well as the most hydrophobic peptides and represent the peptides produced from k-casein hydrolysis. The profiles were different after 12 and 24 hr of storage and new peptides were eluted earlier between 10 and 30 min due to the extensive in proteolysis during storage by B. cereus proteinase and thus leading to produced more hydrophilic and hydrophobic peptides produced from casein micelles hydrolysis (α, ß, and k-casein). The pH of UHT milk inoculated with savinase did not change during storage while the samples inoculated by crude bacterial proteinases of B. cereus and P. aeruginosa underwent significant decrease in pH during storage. Casein breakdown was apparent as examined by SDS-PAGE. The added savinase attacked ß-casein more than α and k-casein while crude bacterial proteinases degraded k-casein. The peptide patterns of UHT milks inoculated by savinase and crude bacterial proteinases were identified by RP-HPLC method. The analysis was performed on 6% TCA and pH 4.6 filtrates. The peptide profiles of the TCA filtrates for all enzymes exhibited no peaks in the chromatograms, as the peptide fragment were precipitated by TCA. The peptide profiles of pH 4.6 filtrates showed peaks eluted after 20 min at gelation time. The peaks represented the largest, least acid-soluble as

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90. The Role of Bacillus cereus and Bacterial Proteinases in Gelation Defect of well as the most hydrophobic peptides. The peptide patterns of gelled UHT milks UHT Milk (2007) produced by savinase, crude proteinases of B. cereus and P. aeruginosa were different. Khaled M. Qadoora\ Jordan University of Science & Technology This indicated that the mechanism of proteolysis was different for these enzymes. Supervisor: Dr. Reyad R. Shaker Co-Supervisor: Dr. Ziad W. Jaradat.

The role of B. cereus and bacterial proteinases in gelation of UHT milk during storage was investigated. UHT milk were inoculated with B. cereus (vegetative cells or spores with or without heat treatment) and stored at 4, 25, and 37 °C. Bacterial count, pH, and proteolysis assessment were monitored during storage. The gelation in samples inoculated by B. cereus stored at 37 °C was observed after 12 hr when count reached 8.87-10.3 log cfu m1-1. At 25 °C, the gelation was observed after 48 hr at a count of 8.6- 9.3 log cfu ml -1. The pH values of B. cereus inoculated samples during storage at 25 and 37 °C decreased from 6.65 to 5.3 and 5.8, respectively. The samples stored at 4 °C did not show any increase in count and pH changes thus there was no gelation. The Sodium dodecyl sulfate-Polyacrylamide gel Electrophoresis (SDS- PAGE) of casein breakdown showed that proteinases enzymes secreted by B. cereus degraded k-casein extensively after 6 hr, where after 9 hr storage, ß-casein was degraded and much of the α-casein was degraded after 12 hr (time of gelation). The level of soluble nitrogen in trichioroacetic acid filtrate (TCA-SN) and soluble nitrogen in pH 4.6-SN filtrate (pH 4.6- SN) were high due to the enzymatic activity that caused gelation after 12 hr of storage. The RPHPLC profiles of TCA filtrates showed quite small number of peaks after 24 hr of storage. The peptide profiles of pH 4.6 filtrates showed peaks eluted after 30 min after 1, 3, 6, and 9 hr of storage. The peaks represented the largest, least acid-soluble as well as the most hydrophobic peptides and represent the peptides produced from k-casein hydrolysis. The profiles were different after 12 and 24 hr of storage and new peptides were eluted earlier between 10 and 30 min due to the extensive in proteolysis during storage by B. cereus proteinase and thus leading to produced more hydrophilic and hydrophobic peptides produced from casein micelles hydrolysis (α, ß, and k-casein). The pH of UHT milk inoculated with savinase did not change during storage while the samples inoculated by crude bacterial proteinases of B. cereus and P. aeruginosa underwent significant decrease in pH during storage. Casein breakdown was apparent as examined by SDS-PAGE. The added savinase attacked ß-casein more than α and k-casein while crude bacterial proteinases degraded k-casein. The peptide patterns of UHT milks inoculated by savinase and crude bacterial proteinases were identified by RP-HPLC method. The analysis was performed on 6% TCA and pH 4.6 filtrates. The peptide profiles of the TCA filtrates for all enzymes exhibited no peaks in the chromatograms, as the peptide fragment were precipitated by TCA. The peptide profiles of pH 4.6 filtrates showed peaks eluted after 20 min at gelation time. The peaks represented the largest, least acid-soluble as

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91. Effect of Desiccation, Starvation, Heat and Cold Stresses on the Thermal Resistance of Enterobacter sakazakii in Rehydrated Infant Milk Formula (2007) Ashraf Sulieman Abu Al-Hasan\ Jordan University of Science & Technology Supervisor: Dr. Tareq Osaili Co-Supervisor: Dr. Reyad Shaker.

E. sakazakii is an emerging and opportunistic foodborne pathogen that has been related to several cases of outbreaks including meningitis and necrotizing enterocolitis. These outbreaks were traced to powdered infant milk formulas or preparation equipment used in the preparation of the rehydrated infant milk formula. In this study, the effect of desiccation, starvation, heat and cold stresses on thermal inactivation of E. sakazakii in rehydrated infant milk formula was evaluated. Stressed cells were mixed with rehydrated infant milk formula at 52, 54, 56, and 58°C for various time periods. The D- and z-values were determined by using linear regression analysis. D-values for unstressed E. sakazakil at 52, 54, 56 and 58°C were 15.33, 4.53, 2.00 and 0.53 min, respectively. Desiccation and heat stress, but not starvation or cold stress, caused significant reduction in D-values. For example, D52 was 15.33 min for unstressed cells compared with 8.72 and 7.36 min after desiccation and heat stress. Z-values of desiccated, starved, heat shocked and cold shocked E. sakazakii were not significantly different from unstressed cells (4.22°C), The results of this study will be of use to regulatory agencies, infant milk producers and infant caregivers to design heating processes to eliminate E. sakazakii that may be present in infant milk formula.

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92. Impact of Curd Washing and Starter Culture Type on the Functional 91. Effect of Desiccation, Starvation, Heat and Cold Stresses on the Thermal Properties of Mozzarella Cheese during Pizza Baking (2007) Resistance of Enterobacter sakazakii in Rehydrated Infant Milk Formula (2007) Mutamed Mobammad Ayyash\ Jordan University of Science & Technology Ashraf Sulieman Abu Al-Hasan\ Jordan University of Science & Technology Supervisor: Dr. Reyad Shaker Supervisor: Dr. Tareq Osaili

Co-Supervisor: Dr. Reyad Shaker. Mozzarella cheese production has been gaining market share due in part to

increasing market for pizza and ready to eat food items. Starter culture and processing E. sakazakii is an emerging and opportunistic foodborne pathogen that has been parameter are used in the production of good quality of Mozzarella cheese. Functional related to several cases of outbreaks including meningitis and necrotizing enterocolitis. properties of mozzarella cheese are very important indicators are used to evaluate These outbreaks were traced to powdered infant milk formulas or preparation Mozzarella cheese during pizza baking. Different starter cultures and curd washing equipment used in the preparation of the rehydrated infant milk formula. levels were applied to Mozzarella and examined for effects on the three major In this study, the effect of desiccation, starvation, heat and cold stresses on functional parameters (browning (L-value), meltability, and stretchability) of thermal inactivation of E. sakazakii in rehydrated infant milk formula was evaluated. Mozzarella cheese and soluble nitrogen content, lysine, and galactose content. Soluble Stressed cells were mixed with rehydrated infant milk formula at 52, 54, 56, and 58°C nitrogen and lysine contents were significantly differed along with storage time. for various time periods. The D- and z-values were determined by using linear Galactose concentrations in all cheeses were increased at 7 day of storage. After 62 d regression analysis. D-values for unstressed E. sakazakil at 52, 54, 56 and 58°C were storage, galactose concentration was decreased in cheese made with galactose- 15.33, 4.53, 2.00 and 0.53 min, respectively. Desiccation and heat stress, but not fermenting culture. Browning of cheese (L-value) during pizza baking and starvation or cold stress, caused significant reduction in D-values. For example, D52 stretchability resulted in significant differences between cheeses made with different was 15.33 min for unstressed cells compared with 8.72 and 7.36 min after desiccation starter culture. Significant difference was found when meltability of Mozzarella and heat stress. Z-values of desiccated, starved, heat shocked and cold shocked E. cheeses made with different starter cultures was compared. No significant difference in sakazakii were not significantly different from unstressed cells (4.22°C), The results of any of the SN%, lysine, and galactose contents and functional properties were found this study will be of use to regulatory agencies, infant milk producers and infant between cheeses made with different curd washing levels and made with commercial caregivers to design heating processes to eliminate E. sakazakii that may be present in Mozzarella starter culture. Finally cheeses made with different curd washing level and infant milk formula. galactose fermenting culture showed significant different in SN, meltability and stretchability. The other parameters did not show any significant difference.

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93. Gross Chemical Composition, Mineral Analysis, Phenolic Compounds, Anthocyanins and Antioxidants Activity Determination in Wild Edible Plants Grown in Jordan (2007) Layal Iqab Menwer Oweis\ Jordan University of Science & Technology Supervisor: Dr. Khalil I. Ereifej Co-Supervisor: Dr. Taha Rababah

In this study, ten wild plants, which are used as a source of food in Jordan, were collected twice at a 60 days time interval. Plant samples were prepared and analyzed for chemical composition and mineral concentrations by standard procedures. Total phenolics and anthocyanins concentrations were examined according to Folin Ciocalteu assay and Rabino and Maneinelli method, respectively. The effect of different extracting solvents and temperatures on the concentrations of phenolic compounds and anthocyanins were studied. Types and concentrations of the major phenolic compounds in these plants were also pursued in this study by RP-HPLC. Plant samples were evaluated for their antioxidant activity by DPPH assay to determine their potential as a source of natural antioxidants. Results showed that chemical composition varied significantly among all plants. Dry Matter (DM) content ranged between 93.8 (Malva parvf1ora) and 97.3% (Centaurea iberica). The highest protein content (22.9%) was found in Malva pariflora, fat (4.2%) in Ruta chalepensis and carbohydrates (52.1%) in Arum palaestinum. These plants differed significantly in their mineral contents. Ca, Na, K, Cu, Mg and P content were high in all plants. Fe, Mn and Zn were found in similarly high values in all plants. Tetragonolobus palaestinus contained the highest levels of Na, Cu, Fe and Mn. All plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (600 C) of Ruta chalepensis contained the highest phenolic concentration (1328.8 mg GAE/100g). Tetragonolobus palaestinus (163.1 mg GAE/100g) contained the lowest concentration. Anthocyanin were found to be ranged between 18.1 (Gundelia tournefortii) and 100.1 mg/100g (Rumex acetosella). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin concentrations were found. The methanol and 60 C extraction condition found to be the best for extracting phenolic compounds and anthocyanins in the majority of plants. HPLC results showed that ten phenolic compounds (gallic acid, protocateehuic acid, catechin, gentisic acid, chiorogenic acid, vanillic acid, symigic acid, caffeic acid, epicatechin and benzoic acid) have been identified from the investigated plants. The highest catechin (300.9 mg/100g), gallic acid (361.2 mg/100g), chiorogenic acid (17.2 mg/100g) and caffeic acid (105.8 mg/100g) concentrations were found in Ruta chalepensis. Centaurea iberica contains the highest concentrations of protocatechuic acid (32.5 mg/100g) and caffeic acid (137.5 mg/100g). No vanillic acid, caffeic acid and beuzoic acid were detectable in Arum palaestinum. All plants exhibited a DPPH radical scavenging ac-

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93. Gross Chemical Composition, Mineral Analysis, Phenolic Compounds, tivity. The highest antioxidant activity was found in Salvia hierosolymitana (1C50 = Anthocyanins and Antioxidants Activity Determination in Wild Edible Plants 0.28 mg/ml), while the lowest in Tetragonolobuspalaestinus (IC50 = 4.50 mg/ml). A Grown in Jordan (2007) good correlation (r = 0.72) was found between the antiradical (1/1C50) Layal Iqab Menwer Oweis\ Jordan University of Science & Technology Supervisor: Dr. Khalil I. Ereifej Co-Supervisor: Dr. Taha Rababah

In this study, ten wild plants, which are used as a source of food in Jordan, were collected twice at a 60 days time interval. Plant samples were prepared and analyzed for chemical composition and mineral concentrations by standard procedures. Total phenolics and anthocyanins concentrations were examined according to Folin Ciocalteu assay and Rabino and Maneinelli method, respectively. The effect of different extracting solvents and temperatures on the concentrations of phenolic compounds and anthocyanins were studied. Types and concentrations of the major phenolic compounds in these plants were also pursued in this study by RP-HPLC. Plant samples were evaluated for their antioxidant activity by DPPH assay to determine their potential as a source of natural antioxidants. Results showed that chemical composition varied significantly among all plants. Dry Matter (DM) content ranged between 93.8 (Malva parvf1ora) and 97.3% (Centaurea iberica). The highest protein content (22.9%) was found in Malva pariflora, fat (4.2%) in Ruta chalepensis and carbohydrates (52.1%) in Arum palaestinum. These plants differed significantly in their mineral contents. Ca, Na, K, Cu, Mg and P content were high in all plants. Fe, Mn and Zn were found in similarly high values in all plants. Tetragonolobus palaestinus contained the highest levels of Na, Cu, Fe and Mn. All plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (600 C) of Ruta chalepensis contained the highest phenolic concentration (1328.8 mg GAE/100g). Tetragonolobus palaestinus (163.1 mg GAE/100g) contained the lowest concentration. Anthocyanin were found to be ranged between 18.1 (Gundelia tournefortii) and 100.1 mg/100g (Rumex acetosella). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin concentrations were found. The methanol and 60 C extraction condition found to be the best for extracting phenolic compounds and anthocyanins in the majority of plants. HPLC results showed that ten phenolic compounds (gallic acid, protocateehuic acid, catechin, gentisic acid, chiorogenic acid, vanillic acid, symigic acid, caffeic acid, epicatechin and benzoic acid) have been identified from the investigated plants. The highest catechin (300.9 mg/100g), gallic acid (361.2 mg/100g), chiorogenic acid (17.2 mg/100g) and caffeic acid (105.8 mg/100g) concentrations were found in Ruta chalepensis. Centaurea iberica contains the highest concentrations of protocatechuic acid (32.5 mg/100g) and caffeic acid (137.5 mg/100g). No vanillic acid, caffeic acid and beuzoic acid were detectable in Arum palaestinum. All plants exhibited a DPPH radical scavenging ac-

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94. The Levels of Phenolic Compounds, Anthocyanin, Antioxidants Activity, Gross Chemical Composition, Minerals Concentration and the Microbiological Status of Spices Marketed in Jordan (2007) Sufyan Hussein Tashtoush\ Jordan University of Science & Technology Supervisor: Dr. Khalil Ereigej

Spices and herbs are regarded as some of the essential types of food additives that enhance the flavor and inhibit the oxidation of foods. Ten kinds of spices marketed in Jordan, about 500 g of different spices; (cloves, coriander, cumin, ginger, green cardamom, turmeric, sumac, cinnamon, sweet cumin and sweet laurel) were grounded to pass 0.5 mm sieve and kept at 4°C in the plastic bags. All spices were subjected to chemical composition, minerals analysis, microbiological testing, and investigation for their phenolic compounds and anthocyanins concentrations; also the antioxidants activity of the extracted phenolic compounds was investigated using synthetic compounds as standards. The influence of different extractants and different temperatures on the concentrations of phenolic compounds and anthocyanins was examined. Types and concentrations of phenolic acids were evaluated in this study using RP- HPLC. The gross chemical analysis indicated that cumin had the highest levels of protein (21.1%) while sumac had the lowest levels of protein (2.9%). Furthermore, the fat concentration was in its highest levels in sumac (19.7%) and was in its lowest levels in cinnamon (1.7%). The ash content ranged from 4.5% (cinnamon) to 10.2% (green cardamom). The fiber content was the highest in turmeric (59.2%), cumin had the least fiber (25.7%). Finally, the carbohydrate levels ranged from 4.5% (sweet cumin) to 31% (cloves). The minerals analysis results showed that copper, manganese, iron, phosphorus and zinc were found in low concentrations in spices. On the other hand, calcium, sodium, potassium and magnesium were found in high concentrations in spices. The microbiological tests demonstrated that in coriander and green cardamom there was a growth for yeast and mold. In addition, cloves and sumac indicated antimicrobial property; other spices had moderate and acceptable plate count and aerobic sporeforming bacteria. The total phenolic compounds analysis had been experimented for three main temperatures (20, 40 and 60 °C) using three different extractants (methanol, ethanol and acetone). Cloves had the highest levels of total phenolic compounds for most temperatures when applying the methanol extractants. Moreover, for ethanol and acetone extractants, cloves and sumac indicated the highest concentrations of total phenolic compounds as experimented at (20, 40 and 60 °C). Anthocyanins content analysis at three variant temperatures (20, 40 and 60 °C) using three different extractants (acidified methanol, acidified ethanol and acidified acetone); at 20 °C, for the acidified methanol and acidified ethanol extractants, sumac and cinnamon had the highest levels of anthocyanin while for the acidified acetone the cinnamon indicated the highest amount of anthocyaiin at 40 °C, for the acidified

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94. The Levels of Phenolic Compounds, Anthocyanin, Antioxidants Activity, methanol and acidified ethanol extractants; sumac showed the highest concentrations Gross Chemical Composition, Minerals Concentration and the Microbiological of anthocyanin while the acidified acetone extract yielded the highest anthocyanin Status of Spices Marketed in Jordan (2007) contents in cinnamon. Finally, at 60 °C, the cinnamon induced high percent of Sufyan Hussein Tashtoush\ Jordan University of Science & Technology anthocyanin for both acidified methanol and acidified acetone Supervisor: Dr. Khalil Ereigej

Spices and herbs are regarded as some of the essential types of food additives that enhance the flavor and inhibit the oxidation of foods. Ten kinds of spices marketed in Jordan, about 500 g of different spices; (cloves, coriander, cumin, ginger, green cardamom, turmeric, sumac, cinnamon, sweet cumin and sweet laurel) were grounded to pass 0.5 mm sieve and kept at 4°C in the plastic bags. All spices were subjected to chemical composition, minerals analysis, microbiological testing, and investigation for their phenolic compounds and anthocyanins concentrations; also the antioxidants activity of the extracted phenolic compounds was investigated using synthetic compounds as standards. The influence of different extractants and different temperatures on the concentrations of phenolic compounds and anthocyanins was examined. Types and concentrations of phenolic acids were evaluated in this study using RP- HPLC. The gross chemical analysis indicated that cumin had the highest levels of protein (21.1%) while sumac had the lowest levels of protein (2.9%). Furthermore, the fat concentration was in its highest levels in sumac (19.7%) and was in its lowest levels in cinnamon (1.7%). The ash content ranged from 4.5% (cinnamon) to 10.2% (green cardamom). The fiber content was the highest in turmeric (59.2%), cumin had the least fiber (25.7%). Finally, the carbohydrate levels ranged from 4.5% (sweet cumin) to 31% (cloves). The minerals analysis results showed that copper, manganese, iron, phosphorus and zinc were found in low concentrations in spices. On the other hand, calcium, sodium, potassium and magnesium were found in high concentrations in spices. The microbiological tests demonstrated that in coriander and green cardamom there was a growth for yeast and mold. In addition, cloves and sumac indicated antimicrobial property; other spices had moderate and acceptable plate count and aerobic sporeforming bacteria. The total phenolic compounds analysis had been experimented for three main temperatures (20, 40 and 60 °C) using three different extractants (methanol, ethanol and acetone). Cloves had the highest levels of total phenolic compounds for most temperatures when applying the methanol extractants. Moreover, for ethanol and acetone extractants, cloves and sumac indicated the highest concentrations of total phenolic compounds as experimented at (20, 40 and 60 °C). Anthocyanins content analysis at three variant temperatures (20, 40 and 60 °C) using three different extractants (acidified methanol, acidified ethanol and acidified acetone); at 20 °C, for the acidified methanol and acidified ethanol extractants, sumac and cinnamon had the highest levels of anthocyanin while for the acidified acetone the cinnamon indicated the highest amount of anthocyaiin at 40 °C, for the acidified

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95. Evaluation of Some Chemical and Sensory Properties of Different Burger Formulations (2008) Khalled Mohammed Al-Mrazeeq\ University of Jordan Supervisor: Dr. Khalid Mohammed Al-Ismail Co- Supervisor: Dr. Basem Mohammed Al-Abdullah

Five burger formulations were prepared to study the effect of the replacement of beef and chicken fat with olive oil or mixing of meat chicken with beef on some of their chemical and sensory properties during storage and grilling at 75°C for 20minutes. The five burger formulations were: beef, chicken, mixed beef and chicken (50:50), beef with olive oil and chicken with olive oil. The effect of formulation, frozen storage and grilling of the five treatments on some chemical and sensory properties was evaluated by determining cooking loss, thiobarbituric acid reactive substances (TBARS), fatty acid profile, cholesterol, 7- ketochlesterol and sensory effects. Cooking loss after formulation was between 43-51%, where chicken with olive oil showed the lowest loss and the mixed treatment showed the highest loss. TBARS of raw samples increased after one month of storage, and then declined at the end of storage. Grilling had varying effect on TBARS, since they increased in both chicken treatments, and decreased for the corresponding beef samples. No clear effect of grilling on mixed samples was observed. Mixing of chicken with beef or replacement of fat with olive oil increased their unsaturated/saturated ratio. MUFA and PUFA decreased gradually during storage, but they increased after grilling. Meat mixing decreased cholesterol contents in chicken (15%). Addition of olive oil decreased cholesterol contents in chicken and beef treatments by 53% and 58% respectively. Storage and grilling didn’t affect cholesterol oxidation measured by 7- ketocholesterol in all treatments. Mixing of chicken with beef enhanced the sensory characteristics of the beef burger, whereas addition of olive oil variably influenced the sensory characteristics of the burgers.

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95. Evaluation of Some Chemical and Sensory Properties of Different Burger 96. Effect of UV Radiation and Heat Treatment of Apple Juice on the Formulations (2008) Degradation Levels of the Chlorinated Pesticides (2008) Khalled Mohammed Al-Mrazeeq\ University of Jordan Saud Murdhi Al-Rowaili\ University of Jordan Supervisor: Dr. Khalid Mohammed Al-Ismail Supervisor: Dr. Khalid Al-Ismail Co- Supervisor: Dr. Basem Mohammed Al-Abdullah Co-Supervisor: Dr. Saqer Ilerzallah

Five burger formulations were prepared to study the effect of the replacement of This study was conducted to evaluate the effect of UV light of 254nm beef and chicken fat with olive oil or mixing of meat chicken with beef on some of wavelength exposure for 0, 5, 10, 25 and 30min, and heat treatment at 65, 75, and their chemical and sensory properties during storage and grilling at 75°C for 85°C (pasteurization temperatures) of apple juice on the degradation levels of 20minutes. The five burger formulations were: beef, chicken, mixed beef and chicken organochlorinated pesticides (OCP’s). Also, the use of SPME extraction and GC/ECD (50:50), beef with olive oil and chicken with olive oil. analysis techniques for OCP’s was investigated. The effect of three pasteurization The effect of formulation, frozen storage and grilling of the five treatments on temperatures at 65, 75and 85°C for 30, 15 and 5min, respectively on the degradation some chemical and sensory properties was evaluated by determining cooking loss, levels of OCP’s were also investigated in this study. thiobarbituric acid reactive substances (TBARS), fatty acid profile, cholesterol, 7- All the OCP’s showed linear calibration curves with correlation coefficients of ketochlesterol and sensory effects. not less than 0.9874 and a minimum detection limit of 0.502ppb. The recovery Cooking loss after formulation was between 43-51%, where chicken with olive percentage was found to be >97% with 0.8 and 2.3 SD. Heat treatments had no effect oil showed the lowest loss and the mixed treatment showed the highest loss. on the levels of OCP’s. On the contrary, the UV treatment caused a degradation of 85 TBARS of raw samples increased after one month of storage, and then declined to 100% for the tested OCP’s (19 compounds). On the other hand, the use of heat at the end of storage. Grilling had varying effect on TBARS, since they increased in treatments followed by UVC exposure for 15min caused 40% destruction regardless of both chicken treatments, and decreased for the corresponding beef samples. No clear heating time. The concentration of OCP’s in fresh and processed fruit juices locally effect of grilling on mixed samples was observed. produced in Jordan and Kingdom of Saudi Arabia was less than 0.5ppb and between Mixing of chicken with beef or replacement of fat with olive oil increased their 0.5 and 20ppb in processed juices for 4,4’DDT and  -BHC, respectively. unsaturated/saturated ratio. MUFA and PUFA decreased gradually during storage, but they increased after grilling. Meat mixing decreased cholesterol contents in chicken (15%). Addition of olive oil decreased cholesterol contents in chicken and beef treatments by 53% and 58% respectively. Storage and grilling didn’t affect cholesterol oxidation measured by 7- ketocholesterol in all treatments. Mixing of chicken with beef enhanced the sensory characteristics of the beef burger, whereas addition of olive oil variably influenced the sensory characteristics of the burgers.

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97. Characterization of Frankfurter Sausages Formulated with Different Levels of Potato Fiber, Water and Fat (2008) Mohammad M. AL-Zoubi\ University of Jordan Supervisor: Dr. Basem M. AL-Abdullah

This study was carried out to investigate the effect of beef fat substitution with potato fiber and water on the quality attributes of the frankfurter sausages. Nine frankfurter treatments were prepared by using two different levels of potato fiber (1.5 and 3%) two levels of beef fat (5 and 20%) and two levels of water (20 and 25%). The treatment prepared with 15% beef fat, 20% water and without the addition of potato fiber was used as a control. The results of chemical analysis showed that the moisture content was inversely related with the fat content in the frankfurter. Protein contents depended on the percent of lean meat used in the formulation of the frankfurter, while ash content proportionally correlated with the lean meat and potato fiber content. After grilling, the moisture contents were significantly (p≤0.05) decreased in all treatments, while the other components (protein, fat, ash and carbohydrates) increased. The total energy content of frankfurters was strongly correlated with the composition of the frankfurter, the high fat treatments showed higher energy contents than others. After grilling, the energy contents were raised in frankfurter. Potato fiber significantly (p≤0.05) reduced the cooking loss and drip loss. Results showed that the treatments containing potato fiber had lower thiobarbituric acid (TBA) value than the control treatment, and the treatments containing high level of potato fiber showed significantly (p≤0.05) lower TBA values than low fiber treatments. After the storage period, the TBA values were significantly (p≤0.05) increased among different treatments. Grilling also significantly (p≤0.05) increased the TBA values. Mesophilic and psychrotrophic aerobic bacteria grew in all treatments after 30 days of chilled storage. With respect to the sensory evaluation, results showed that the treatments containing high fat and potato fiber levels had the highest color scores compared to the others. Tenderness of the control treatment was not significantly (p>0.05) different than high fat treatments while treatment with low fat, fiber and water showed the lowest tenderness score. The juiciness scores increased with increasing fat and water levels. The results showed that all high fat treatments and control had higher overall acceptability than other treatments with no clear effect of potato fiber.

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97. Characterization of Frankfurter Sausages Formulated with Different Levels 98. Developing A Lactic Acid Bacteria/Yeast Starter Culture and Its Use in of Potato Fiber, Water and Fat (2008) Jameed Production (2008) Mohammad M. AL-Zoubi\ University of Jordan Abed Hammad Abdullah Al-Slaihat\ University of Jordan Supervisor: Dr. Basem M. AL-Abdullah Supervisor: Dr. Mohammed Isam Yamani

This study was carried out to investigate the effect of beef fat substitution with Cultures of Saccharomyces cerevisiae, Kluyveromyces marxianus var bulgaricus potato fiber and water on the quality attributes of the frankfurter sausages. Nine and Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis. frankfurter treatments were prepared by using two different levels of potato fiber (1.5 Streptococcus salivarus subsp. thermophilus which had been isolated from fermented and 3%) two levels of beef fat (5 and 20%) and two levels of water (20 and 25%). The milk used in jameed production in previous studies, were inoculated into cows’ milk treatment prepared with 15% beef fat, 20% water and without the addition of potato separately and as co-cultures to determine their growth and interactions with the aim fiber was used as a control. of developing a starter cultures to be used in jameed production. The inoculated milk The results of chemical analysis showed that the moisture content was inversely samples with different combinations were incubated at 30°C for 72h. related with the fat content in the frankfurter. Protein contents depended on the percent In addition to the five cultures of the single strains, ten combinations of one of lean meat used in the formulation of the frankfurter, while ash content yeasts, and one LAB or two LAB were done. These combinations were Lb. bluigaricus proportionally correlated with the lean meat and potato fiber content. and Sc. cerevisiae, L. lactis subsp. lactis and Sc. cerevisiae, St. thermophilus and Sc. After grilling, the moisture contents were significantly (p≤0.05) decreased in all cerevisiae, Lb. bulgaricus and K. bulgaricus, L. lactis subsp. lactis and K. bulgaricus, treatments, while the other components (protein, fat, ash and carbohydrates) increased. St. thermophilus and K. bulgaricus, Lb. bulgaricus and St. thermophilus and K. The total energy content of frankfurters was strongly correlated with the composition bulgaricus, Lb. bulgaricus and St. thermophilus and Sc. cerevisae, Lb. bulgaricus and of the frankfurter, the high fat treatments showed higher energy contents than others. L. lactis subsp. lactis and K. bulgaricus, and Lb. bulgaricus, L. lactis subsp. lactis and After grilling, the energy contents were raised in frankfurter. Potato fiber significantly Sc. cerevisiae. Titratable acidity and pH were recorded every 24h, and both yeasts and (p≤0.05) reduced the cooking loss and drip loss. LAB were enumerated by selective culturing. A1so sensory evaluation was done for Results showed that the treatments containing potato fiber had lower the inoculated fermented milk with the different combinations. Both alone and in co- thiobarbituric acid (TBA) value than the control treatment, and the treatments culture, there was a significant increase in the microbial counts, a sudden drop in the containing high level of potato fiber showed significantly (p≤0.05) lower TBA values pH and increase in acidity of the fermented milk after 24h of incubation. Increase in than low fiber treatments. After the storage period, the TBA values were significantly counts and acidity (and drop in the pH) were more prominent where microorganism (p≤0.05) increased among different treatments. Grilling also significantly (p≤0.05) was cultured with other microorganisms than when in single culture. The higher the increased the TBA values. number of microorganisms in the culture, the higher is significant in the changes. Mesophilic and psychrotrophic aerobic bacteria grew in all treatments after 30 There were significant differences between the different combinations in flavour days of chilled storage. and overall acceptability parameters. Evaluations for the best combination in sensoric With respect to the sensory evaluation, results showed that the treatments quality (Lb. bulgaricus, St. thermophilus and Sc. cerevisiae,) were 8.2 for flavour and containing high fat and potato fiber levels had the highest color scores compared to the 8.2 for overall acceptability. Jameed was produced by inoculating 20L cow milk with others. Tenderness of the control treatment was not significantly (p>0.05) different this combination following the developed method. than high fat treatments while treatment with low fat, fiber and water showed the This study showed that the interaction between chosen yeast and LAB within the lowest tenderness score. The juiciness scores increased with increasing fat and water fermented milk indicates synergistic interaction where both microorganisms will levels. The results showed that all high fat treatments and control had higher overall benefit from the other. The developed starter culture could be considered as a acceptability than other treatments with no clear effect of potato fiber. prototype culture. This is why further studies are needed to make the use of this starter culture on commercial bases possible. This includes propagation and preparation of the mixed starter culture for use in dairy plants and optimization conditions of fermentation and preparation of substrate. This study suggests that the combination composed of Lb. bulgaricus, St. thermophilus and Sc. cerevisiae is the best starter Volume 11, No. 25, 2011 121 122 123

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culture for jameed production.

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Arab Journal of Food & Nutrition culture for jameed production. 99. Effect of Acid, Alkaline, Chlorine and Ethanol Stresses on the Thermal Inactivation of E. sakazakii in Infant Milk Formula (2008) Amin Nasser Olaimat\ Jordan University of Science & Technology Supervisor: Dr. Tareq Osaili

Infant milk formula has been identified as a potential source of Enterobacter sakazakii. This bacterium can cause a severe form of neonatal meningitis and necrotizing entercolitis. This study determined the effect of acid, alkaline, chlorine and ethanol stresses on the thermal inactivation of E. sakazakii in infant milk formula. Stressed cells were mixed with rehydrated infant milk formula (RIMF) at temperatures 52, 54, 56 and 58°C for various time periods or mixed with powdered infant milk formula prior to reconstitution with water at various temperatures. The D- and z-values of the cells were determined using linear regression analysis. Detergent and sanitizer stresses (acid, alkaline, chlorine and ethanol) decreased the thermal resistance of E. sakazakii in powdered and rehydrated infant milk formula. The D-values for acid, alkaline, chlorine and ethanol stressed E. sakazakii at 52-58°C were 14.57-0.54, 12.07- 0.37, 10.08-0.40 and 11.61-0.50 min, respectively. These were significantly lower (P < 0.05) than those of unstressed cells. Only the z-value (4.4°C) of ethanol stressed E. sakazakii was significantly different (P < 0.05) than that of unstressed cells (4.12°C). Reconstitution at 60°C did not significantly reduce, the number of pre-stressed E. sakazakii cells compared with unstressed control cells, whereas significant decreases (P < 0.05) were obtained at 70°C. Using water at 70°C during the preparation of RTMF before feeding infants may be a suitable and applicable means of reducing the risk of E. sakazakii in the formula. The results of this Study may be of use to regulatory agencies, infant milk producers and infant caregivers to design heating processes to eliminate E. sakazakii that may be present in infant milk formula.

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100. Comparison of the Thermal Inactivation of Enterobacter sakazakii in Different Types of Rehydrated Milk and Infant Milk Formula (2008) Mohammed Salman Alhaddaq\ Jordan University of Science & Technology Supervisor: Dr. Tareq Osaili

Enterobacter sakazakii is an opportunistic food-borne pathogen that has been involved in severe forms of human infection. This study determined the thermal resistance of E. sakazakii in milk with different fat levels and in special use feeding formula. E. sakazakii cells were mixed with the reconstituted milk or feeding formula at 52, 54, 56, and 58 °C for various time periods or mixed with powdered milk or feeding formula prior to reconstitution with water at various temperatures. The D- and z-values were determined by using linear regression analysis. D-values of E. sakazakii at 52 to 58 °C in whole milk ranged from 22.10 to 0.68 min and were significantly higher than those in low fat or skim milk. D-values of E. sakazakii at 52 to 58 °C in lactose free infant milk formula were significantly higher than those in soy protein for- mula. The z-values of E. sakazakii in reconstituted milk and feeding formula ranged from 4.01 to 4.39 °C and from 4.18 to 4.27 °C, respectively. Thermal resistance of E. sakazakii in powdered milk and powder feeding formula were consistent with their thermal resistance in the reconstituted products. Water at ≥ 70 °C caused > 4 log reduction of E. sakazakii in powdered milk and powder feeding formula. The results of this study may be of use to regulatory agencies, milk producers and caregivers to design heating processes to eliminate E. sakazakii that may be present in these products.

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100. Comparison of the Thermal Inactivation of Enterobacter sakazakii in 101. Characterization of Camel’s Milk in Jordan (2008) Different Types of Rehydrated Milk and Infant Milk Formula (2008) Hana Awwad M. Al Khalidy\ Jordan University of Science & Technology Mohammed Salman Alhaddaq\ Jordan University of Science & Technology Supervisor: Dr. Khalid Ereifeg Supervisor: Dr. Tareq Osaili Camels are important animals in the deserts of Jordan where 90 % of the country Enterobacter sakazakii is an opportunistic food-borne pathogen that has been is arid. Camels provide milk with excellent quality that is suited for human involved in severe forms of human infection. This study determined the thermal consumption. The aim of this study was to characterize camel’s milk in Jordan. About resistance of E. sakazakii in milk with different fat levels and in special use feeding two liters of fresh camel milk were collected from healthy animals from eight different formula. E. sakazakii cells were mixed with the reconstituted milk or feeding formula locations in Jordan: Al Khalidyah, Al Hazeem, Al Umari, As- Safawi, Al Hamra, Al at 52, 54, 56, and 58 °C for various time periods or mixed with powdered milk or Qatrana, Wadi Araba and Al Jweideh. Camel milk samples were analyzed for feeding formula prior to reconstitution with water at various temperatures. The D- and chemical and some physical characteristics, minerals content and vitamin A, E and C z-values were determined by using linear regression analysis. D-values of E. sakazakii (Ascorbic acid) content. Also, milk proteins were studied using SDS-PAGE and fatty at 52 to 58 °C in whole milk ranged from 22.10 to 0.68 min and were significantly acids profile and concentrations were studied using GC. Results showed a wide higher than those in low fat or skim milk. D-values of E. sakazakii at 52 to 58 °C in variation in the chemical composition of camel milk collected from different locations lactose free infant milk formula were significantly higher than those in soy protein for- with ranges of: 21.0 (Al Jweideh) and 24.9 % (Wadi Araba) for crude protein, 28.2 mula. The z-values of E. sakazakii in reconstituted milk and feeding formula ranged (Wadi Araba) and 45.8 % (As Safawi) for fat, 6.1 (As Safawi) and 7.3 % (Wadi from 4.01 to 4.39 °C and from 4.18 to 4.27 °C, respectively. Thermal resistance of E. Araba) for ash, 23.8 (As Safawi) and 41.0 % (Al Jweideh) for lactose and 10.5 (Al sakazakii in powdered milk and powder feeding formula were consistent with their Qatrana) and 17.2 % (As Safawi) for dry matter content. Camel milk acidity ranged thermal resistance in the reconstituted products. Water at ≥ 70 °C caused > 4 log from 0.12 to 0.15 %, and its specific gravity ranged from 1.01 to 1.03 g/ml. Refractive reduction of E. sakazakii in powdered milk and powder feeding formula. The results of index values ranged between 1.3470 (Al Qatrana) and 1.3524 (Al Khalidyah). Total this study may be of use to regulatory agencies, milk producers and caregivers to soluble solids ranged between 9.5 (Al Jweideh) and 12.9 % (Al Khalidyah). Camel design heating processes to eliminate E. sakazakii that may be present in these milk pH ranged from 6.5 to 6.6. With respect to minerals content, milk collected from products. Wadi Araba had the highest amounts of calcium (1675.0 mg/100g), sodium (488.0 mg/100g), copper (2.10 mg/100g), magnesium (104.7 mg/100g) and zinc (5.81 mg/100 g). Whereas milk collected from Al Hainra had the highest amounts of iron (3.54 mg/100g), manganese (0.815 mg/100g) and phosphorous (771.6 mg/100g). The highest value of individual minerals content in camel milk was for potassium in milk collected from Al Umari (2466.2 mg/100g). Vitamin A, C and E varied in milk collected from different locations. Milk collected from Al Khalidyah had the highest content of vitamin A (0.09 mg/100g). Whereas milk collected from As Safawi had the highest content of vitamin E (0.85 mg/100g). Vitamin C content was the highest between vitamins analyzed and the highest value was found in milk collected from Al Jweideh (44.7 mg/100g). Milk proteins patterns and contents differed in milk collected from different locations. Lactoferrin content ranged between 0 and 0.43 % of total protein in milk, where the highest value was in milk from Al Hazeem. Camel serum albumin ranged between 0 and 0.34 % of total protein in milk collected from Al Hazeem and Wadi Araba respectively. The highest content of lactophorin was in milk collected from Al Qatrana. Many protein bands were detected in camel milk from different locations and their intensities varied considerably in milk collected from different locations. -lactalbumin was detected in camel milk from all locations with Volume 11, No. 25, 2011 125 126 127

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higher intensities in milk collected from Al Jweideh, as Safawi and Al Hamra (19.36, 18.05 and 17.41 % of total protein respectively). Four camel casein fractions were detected which were comparable to as 2-casein, ß-casein and K-casein of cow milk and a casein fraction which is specific for camel milk casein and not comparable to casein in cow milk. Camel milk casein and whey proteins components content varied in camel milk. -lactoglobulin was not detected in camel milk collected from all locations.

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Arab Journal of Food & Nutrition higher intensities in milk collected from Al Jweideh, as Safawi and Al Hamra (19.36, 102. Chemical Composition, Mineral Concentration of Infant Formulas 18.05 and 17.41 % of total protein respectively). Four camel casein fractions were Marketed in Jordan as Compared with Mother’s Milk (2009) detected which were comparable to as 2-casein, ß-casein and K-casein of cow milk Tagreed A. Alassal\ Jordan University of Science & Technology and a casein fraction which is specific for camel milk casein and not comparable to Supervisor: Dr. Khalil Eriefeg casein in cow milk. Camel milk casein and whey proteins components content varied in camel milk. -lactoglobulin was not detected in camel milk collected from all The purpose of this study was to determine the chemical composition and locations. minerals content of infant formulas marketed in Jordan and to compare that with mother’s milk, evaluate the quality of these formulas by comparing them with internationa1standards, and compute their supply from the major nutrients. A total of twenty-one healthy lactating mothers (mean age 27.95.63) were interviewed by the researcher to collect information concerning socio-demographic characteristics and mother’s milk was obtained twice at 15 days time interval from different regions in Irbid area. Infant formulas were purchased from local pharmacies located in Irbid. For each sample, mother’s milk and infant formulas, total fat, protein and carbohydrates, moisture, and minerals content were measured, Fatty acids compositions and physical properties were determined only for mother’s milk. The gross chemical analysis result of mother’s milk indicated that chemical composition varied significantly among mother’s milk; protein content ranged between 7.8 and 17.5 g/100g, fat content ranged between 21.4 and 49 g/100g, the ash content ranged between 1 and 2.5g/100g and carbohydrate content ranged from 39.9 to 65.9 g/100g. Minerals concentrations of mother’s milk, Ca, Na, Fe, K, Cu, Mn, Mg, P, Zn, varied significantly among mother’s milk, calcium content ranged between 21.7 and 109.4 mg/100g, sodium content ranged from 59.9 to 204.4 mg/100g, potassium content ranged between 257.5 and 476.5 mg/100g, iron content ranged between I and 129.8 mg/100g, copper content ranged between zero and 1.7mg/100g, magnesium content ranged between 10.2 and 38 mg/100g, manganese content ranged between zero mg/100g and 15.9 mg/100g, Phosphorous content ranged between 69.9mg/100g and 99.5mg/100g and zinc content ranged between 0.8 and 2.2 mg/100g. Physical proprieties, PH, dry matter, specific gravity, total soluble solids and refractive index, varied significantly among mother’s milk. PH value ranged between 7.1 and 7.6, dry matter content ranged between 10.3 and 15.5%, specific gravity value ranged between 0.93 and 1.01 g/ml, total soluble solids content raged from 7.1 to 11.3, finally refractive index value ranged from 1.34538 to 1.35339. Significant differences were found in the content of fatty acids of mother’s milk. Gross chemical analysis for infant formula varied significantly; fat content ranged from 19.6 to 33.1 g/100g, protein content ranged from 12.4 to 22.4g/100g, ash content ranged between 4.4 and 2.1 g/100g, and carbohydrate ranged from 42,2 to 59,5g/100g. Volume 11, No. 25, 2011 127 128 129

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Minerals concentration of infant formulas, Ca, Na, Zn, Fe, K, P, Mg, Mn and Cu varied significantly among infant formulas. Calcium content ranged between 58.1 and 179.6mg/100g, sodium content ranged from 103.7 to 182.1mg/100g, potassium content ranged from 201.7 to 886.3 mg/100g, iron content ranged from 3.1 to 17.4 mg/100g, copper content ranged from 0.1 to 0.5mg/100g, magnesium content ranged from 23 to 32.8 mg/100g, manganese content ranged from zero to 0.3mg/100g, Phosphorous content ranged from 340 to 422.6 mg/100g and zinc content ranged from 1.4 to 3.3 mg/100g. In general, gross chemical analysis results showed that ash, protein and car- bohydrate were significantly higher in the infant formula while fat content is higher in the mother milk.

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Minerals concentration of infant formulas, Ca, Na, Zn, Fe, K, P, Mg, Mn and Cu 103. Survival of Escherichia coli 0157:117 during the Manufacture and Storage varied significantly among infant formulas. Calcium content ranged between 58.1 and of Fruit Yoghurt (2009) 179.6mg/100g, sodium content ranged from 103.7 to 182.1mg/100g, potassium Mahmoud Khalil A1-Ta’ani\ Jordan University of Science & Technology content ranged from 201.7 to 886.3 mg/100g, iron content ranged from 3.1 to 17.4 Supervisor: Dr. Reyad Shaker mg/100g, copper content ranged from 0.1 to 0.5mg/100g, magnesium content ranged from 23 to 32.8 mg/100g, manganese content ranged from zero to 0.3mg/100g, Escherichia coli 0157:H7 has emerged as a major food-borne pathogen of Phosphorous content ranged from 340 to 422.6 mg/100g and zinc content ranged from significant public health concern; it has been implicated in various outbreaks involving 1.4 to 3.3 mg/100g. milk and different dairy products. The objectives of this study were to assess the In general, gross chemical analysis results showed that ash, protein and car- behavior of E. coli 0157 :H7 during the manufacture of fruit yoghurt at different bohydrate were significantly higher in the infant formula while fat content is higher in fermentation and storage temperatures and the use of different type of starter cultures. the mother milk. Reconstituted milk was fermented at 37, 40 or 45°C, using thermophilic starter culture and the resultant product was stored at 4, 10 or 15°C for seven days. Also fruit yoghurt was made using mesophilic starter culture. Samples of milk and yoghurt were analyzed by plating on MacConkey agar for E. coil 0157:H7 count and on MRS for LAB count; pH of samples was recorded. During fermentation period, the populations of E. coli 0157:H7 grow in presence or absence of LAB regardless to fermentation temperature. E. coil 0157:H7 increased in presence of thermophilic LAB more than 2.75 log, while the pathogen in presence of the mesophilic LAB increased 1.67 log. The growth of LAB during fermentation for all experiments showed the same trend. The pH values of milk containing E. coli 0157:H7 and LAB decreased gradually to reach 4.6 ± 0.1 at the end of fermentation period, while the pH value of milk containing E. coli 0157:H7 was 6.4 ± 0.1. During cooling the acidified milk, there was no growth but also no death of E. coil 0157:H7 at 4 and 10°C with slight increase at 15°C. In the absence of LAB, E. coil 0157:H7 survived with slight decrease at 4°C, while it grew well at 10 and 15°C to reach more than 8.26 log. During cooling, it was found in all experiments that significant differences were observed in the population of E. coli 0l57:H7 in the presence or absence of LAB. During storage of fruit yoghurt, the number of E. coli 0l57:H7 was declined for all experiments and sometimes was approaching undetectable levels at the end of 7 days storage at different temperatures. The sensitivity of E. coil 0157:H7 to acidity and lower temperature was noticed during storage. The overall results indicate that E. coil 0157:H7 did not tolerate the acidity, cooling and storage temperature in fruit yoghurt after seven days storage. The pathogen clearly does not survive in yoghurt commercially prepared with good manufacturing practices, and the rate of inactivation is most rapid at which commercially processed fruit yoghurt is fermented, cooled and stored.

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104. Utilization of Rice and Corn Flours in Gluten-Free Bread Making (2009) Ola Osama Al-Saydali\ Jordan University of Science & Technology Supervisor: Dr. Sofyan Maghaydah

Celiac disease (CD) is a common lifelong disease with small bowel mal- absorption found on genetically conditioned gluten intolerance. The only effective treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently the cereal products designed to meet the requirement of CD patients, especially gluten- free bread are scanty, low quality, poor mouth-feel and flavor, and costly in Jordan. Therefore, preparation of a local high quality and affordable bread for celiac patients is the main objective of this study. Three kinds of gluten-free bread were prepared in which wheat flour was substituted by rice flour and corn flour in a ratio of 5:1 respectively, whereas gluten was substituted using different hydrocolloids (xanthan 1% + carrageenan 1% sample A), (pectin 2% sample B) and (xanthanl% + pectin 1% sample C). Sponge and dough method with some modifications was used to produce the bread samples with a developed formula (yeast 0.8%, sugar 4.0%, salt 2%, shortening 7.0%, nonfat dry milk 2.0%, and Sodium stearoyl lactylates 1%). The chemical composition, physical characteristics, and sensory evaluation of produced bread samples were determined. The results showed that the moisture content of bread sample B was significantly lower than that of bread samples A and C, and there was no significant difference in ash, protein and lipid contents among the gluten-free bread samples. Bread samples C and B significantly received the highest specific volume in comparison with bread sample A. The sensory evaluation showed that bread sample B significantly received the lowest sensory evaluation score, therefore, bread samples A and C were the best gluten-free samples.

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104. Utilization of Rice and Corn Flours in Gluten-Free Bread Making (2009) 105. Effect of Addition of Germinated Lupin Flour on the Physiochemical and Ola Osama Al-Saydali\ Jordan University of Science & Technology Organoleptic Properties of Cookies (2009) Supervisor: Dr. Sofyan Maghaydah Dalia Zakaria Al_Omari\ Jordan University of Science & Technology Supervisor: Dr. Salma Salman Celiac disease (CD) is a common lifelong disease with small bowel mal- absorption found on genetically conditioned gluten intolerance. The only effective Among the bakery products, cookies are an important food product used as treatment for CD is a strict lifelong renunciation of gluten-containing foods. Currently snacks by children and adults. Commercially available cookies are prepared from soft the cereal products designed to meet the requirement of CD patients, especially gluten- wheat flour, which is considered as low in the nutritive value. Therefore, the need of free bread are scanty, low quality, poor mouth-feel and flavor, and costly in Jordan. production of cookies with higher nutritive value is necessary, Lupin is known to be Therefore, preparation of a local high quality and affordable bread for celiac patients is healthy and nutritious type of legumes. However its potential benefits would be the main objective of this study. Three kinds of gluten-free bread were prepared in limited by the presences of alkaloids which could be reduced by soaking, washing or which wheat flour was substituted by rice flour and corn flour in a ratio of 5:1 germination. This study was conducted to compare the chemical compositions of respectively, whereas gluten was substituted using different hydrocolloids (xanthan ungerminated and germinated lupin with wheat flour which is considered as a control 1% + carrageenan 1% sample A), (pectin 2% sample B) and (xanthanl% + pectin 1% and to determine the effect of adding different levels of germinated lupin flour on the sample C). Sponge and dough method with some modifications was used to produce physical, chemical and organoleptic properties of the cookies. Sweet Lupin beans the bread samples with a developed formula (yeast 0.8%, sugar 4.0%, salt 2%, (Lupinus albus) were soaked for 20 hr and germinated for 72 hr at 25°C. The shortening 7.0%, nonfat dry milk 2.0%, and Sodium stearoyl lactylates 1%). The germinated seeds were dried and milled into flour, Germinated lupin flour (GLF) and chemical composition, physical characteristics, and sensory evaluation of produced lupin flour (LF) were used to replace 10, 20, 30, 40 and 50% of wheat flour in cookies bread samples were determined. The results showed that the moisture content of bread making. Cookies were made from ungerminated lupin flour (LC), germinated lupin sample B was significantly lower than that of bread samples A and C, and there was flour (GLC) and wheat flour as control cookies (CC). Chemical analysis showed that no significant difference in ash, protein and lipid contents among the gluten-free bread ash, fiber, protein and lipid contents were increased in flour (GLF and LF) and their samples. Bread samples C and B significantly received the highest specific volume in cookies (LC and GLC) as the level of replacement were increased. LF and their comparison with bread sample A. The sensory evaluation showed that bread sample B cookies were significantly (p ≤ 0.05) higher than GLF and wheat counterpart in all significantly received the lowest sensory evaluation score, therefore, bread samples A gross chemical analysis except moisture. Carbohydrates in WF and CC were and C were the best gluten-free samples. significantly (p ≤ 0.05) higher than GLF, GEC, LF and LC respectively. Physical analysis revealed that the spread factor values of treated cookies and control cookies were ranged from 6.9 (GLC50) to 7.9 (CC), which were increased in weight and thickness with decreased in diameter. The results of organoleptic evaluation indicated that there were significant differences between control cookies and all levels of treated germinated lupin cookies. The acceptable cookies were produced from WF containing up to GLF50, but the most desirable treatment in overall impression, flavor and texture was GLC30 which was chosen for fatty acids analysis. Fatty acids analysis showed that GLC30 contained the highest amount of unsaturated fatty acids (Olecic acid, Linolenic acid and Linoleic acid) compared to LC30 and CC. The information gained from this study could be implicated to develop new healthy food products that are useful for dieting and feeding programmes.

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106. Studying the Effect of Refrigeration and Frozen Storage on the Survival of Campylobacter jejuni in Cooked Chicken Breast (2010) Ala'a "Mohammed Fayez" Eideh\ University of Jordan Supervisor: Dr. Hamzah Mari Al-Qadiri

Campylobacter jejuni bacteria are primary cause of campylobacteriosis worldwide. Chicken meat is considered as a major reservoir of C. jejuni and thus a vehicle of transmission for human infection. The purpose of this study was to examine the survivability of C. jejuni in autoclaved chicken breast under several storage and inhibitory conditions, those included: storage at ambient temperature, storage for 1, 3 and 7 days at refrigerated (4˚C) and for 20 days at frozen (-18˚C) temperatures. Three hurdle inhibitory effects were additionally examined, that included: acid stress, salinity (10% NaCl), and both combined. Chicken samples were inoculated with a mixed culture of C. jejuni (ATCC:

29428 and 33219) of known concentrations (1.70, 2.70 and 3.70log10cfu/g: 50, 500 and 5000cfu/g). The enumeration of survived cells was performed using non selective campylobacter agar base that was supplemented with blood and campylobacter growth supplement (Preston method). Bacterial death was observed in most samples stored at (26-28˚C); cells survived in only 30% of samples inoculated with 500cfu/g. As expected, refrigeration reduced viable cells in samples inoculated with 500cfu/g in 95, 90 and 77.5% of samples kept for 1, 3 and 7days respectively, a maximum reduction reached 1 log cycle for all durations. For samples stored for 7 days, it was observed that C. jejuni died in 17.5% of samples. However, C. jejuni cells in samples inoculated with 50cfu/g were not detected (could not survive) in 50, 65 and 55% of samples stored for 1, 3 and 7 days respectively. Frozen storage caused death in 70% of samples inoculated with 50cfu/g, while viable counts were reduced in 92.5% of samples inoculated with 500cfu/g. Acid treatment and combined effect of acid and salinity stresses reduced viable counts more significantly (P<0.05) in samples inoculated with 5000cfu/g than did the reduced salinity stress alone. These findings suggest that C. jejuni may survive under refrigerated and frozen storage and tolerate several inhibitory stresses. Accordingly, C. jejuni may survive sufficiently long to pose a health threat to the consumers.

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106. Studying the Effect of Refrigeration and Frozen Storage on the Survival of 107. Nanoencapsulation of Omega-3 Fatty Acid and Modeling its Thermal Campylobacter jejuni in Cooked Chicken Breast (2010) Stability (2010) Ala'a "Mohammed Fayez" Eideh\ University of Jordan Salam M. Habib\ University of Jordan Supervisor: Dr. Hamzah Mari Al-Qadiri Supervisor: Dr. Ayed S. Amr, Prof. Co-Supervisor: Dr. Imad M. Hamadneh Campylobacter jejuni bacteria are primary cause of campylobacteriosis worldwide. Chicken meat is considered as a major reservoir of C. jejuni and thus a Α-linolenic acid (α-LA), an omega-3 fatty acid, was nanoencapsulated by a vehicle of transmission for human infection. The purpose of this study was to examine modified emulsion diffusion technique using polylactic acid (PLA) as the the survivability of C. jejuni in autoclaved chicken breast under several storage and encapsulating polymer. Combinations of acetone and ethyl acetate as organic solvents, inhibitory conditions, those included: storage at ambient temperature, storage for 1, 3 Tween 20, Pluronic–F68 and gelatin as stabilizers were used in the preparation with and 7 days at refrigerated (4˚C) and for 20 days at frozen (-18˚C) temperatures. Three varying organic to aqueous phase ratios. Organic phase that contains α-LA and PLA in hurdle inhibitory effects were additionally examined, that included: acid stress, salinity organic solvent was added drop wise to the aqueous phase that contains 1% stabilizer (10% NaCl), and both combined. in water. High shear mixing for five minutes at 10,000 rpm/min was applied to the Chicken samples were inoculated with a mixed culture of C. jejuni (ATCC: mixture. Water as dilution phase was added to allow for organic solvent diffusion and 29428 and 33219) of known concentrations (1.70, 2.70 and 3.70log10cfu/g: 50, 500 nanocapsule formation by the precipitation and aggregation of polymer on the surface and 5000cfu/g). The enumeration of survived cells was performed using non selective of the hydrophobic α-LA core. campylobacter agar base that was supplemented with blood and campylobacter growth The nanocapsule dispersions obtained had a diameter of less than 100 nm as supplement (Preston method). verified by the scanning electron microscopy images. Particle size and Zeta potential Bacterial death was observed in most samples stored at (26-28˚C); cells as measured by the dynamic light scattering technique using a particle size analyzer survived in only 30% of samples inoculated with 500cfu/g. As expected, refrigeration were influenced by different preparation conditions such as the type of solvent, reduced viable cells in samples inoculated with 500cfu/g in 95, 90 and 77.5% of stabilizer and the ratios of organic to aqueous phases used. Acetone as a solvent, samples kept for 1, 3 and 7days respectively, a maximum reduction reached 1 log Tween 20 as a stabilizer and an organic to aqueous phase ratio of 1:5 were the best cycle for all durations. For samples stored for 7 days, it was observed that C. jejuni conditions among those which were tried to produce smaller nanocapsules. died in 17.5% of samples. However, C. jejuni cells in samples inoculated with 50cfu/g Accelerated storage studies showed a superior thermal stability exhibited by the were not detected (could not survive) in 50, 65 and 55% of samples stored for 1, 3 and nanoencapsulated α-LA compared to the non-encapsulated α-LA, where the percent 7 days respectively. Frozen storage caused death in 70% of samples inoculated with retention of α-LA was about five to six times higher in the nano- over the non- 50cfu/g, while viable counts were reduced in 92.5% of samples inoculated with encapsulated α-LA after ten hours of storage at 40 and 80ºC. Moreover, 500cfu/g. Acid treatment and combined effect of acid and salinity stresses reduced nanoencapsulated α-LA showed a significant superior storage stability compared to the viable counts more significantly (P<0.05) in samples inoculated with 5000cfu/g than non-encapsulated fatty acid when used as an ingredient of infant formula. The did the reduced salinity stress alone. developed mathematical model of the behavior of nanoencapsulated α-LA showed a These findings suggest that C. jejuni may survive under refrigerated and frozen more pronounced effect of time of storage as compared to the temperature in the storage and tolerate several inhibitory stresses. Accordingly, C. jejuni may survive stability of the acid. The noted high stability of nanoencapsulated α-LA makes it sufficiently long to pose a health threat to the consumers. possible to present it as a novel enrichment technique for food.

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List B: English Abstracts of Master Student Theses in Jordan in Human Nutrition until December,2010.

1. A Study on Food Acceptability and Plate Waste of a Sample of Diabetic Patients in Two Main Hospitals in Amman (1990) Tareg Al-Farah\ University of Jordan Supervisor: Dr. Salma Tukan

This study was conducted in 1989 to find out the food acceptability by a sample of diabetic in-patients in two major hospitals in Amman, one is a public hospital -the Hussien Hospital in King Hussien Medical Center, and the other is a private one -the Islamic Hospital. The study also aimed at estimating the amount of plate waste by patients included in this study and finding out the reasons related to food services, which were responsible for this waste. The total sample consisted of 186 patients who were randomly selected: 130 from public hospital and 56 from the private one. The male patients comprised 53% of the total sample. The majority of patients included in this study expressed their satisfaction regarding the period of time given to them to eat their meals. They also expressed their satisfaction with the way of service and food hygiene. The majority of patients in the private hospital reported that the service tray, the cutlery, the flavor of food, the type of food and the general appearance of the served meals, were good. The results of the study show significant differences (P < .05) in the opinions of patients of the two hospitals with respect to the amount, variety, quality of preparation, flavor and temperature of food, the provision of appropriate cutlery and the way meals were served. Plate waste for the daily three meals was estimated and was expressed in terms of calories, carbohydrate, protein and fat. The mean daily calories offered to the patient in the private hospital was 1831 ±114, in the public hospital was 1803 + 69. The mean percentage of wasted calories was about 28% and 29% respectively.Plate waste was lowest at breakfast and was highest at supper in the private hospital and lunch at the public hospital. For all patients’ variables such as age, sex, receiving food from outside hospital, class and period of residence, were found to have a significant (P< .05) effect on the amount of plate waste, where as patient weight, level of education and place of residence did not significantly influence plate waste. According to patients opinions the reasons, that were responsible for more than two third of the loss in calories include : The large amount of food served, the unacceptability of patient for hospital food, the lack of appetite, receiving food from 136 Volume135 11, No. 25, 2011

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List B: English Abstracts of Master Student Theses in Jordan in out side the hospital, and type of food served is disliked by the patient. Human Nutrition until December,2010.

1. A Study on Food Acceptability and Plate Waste of a Sample of Diabetic Patients in Two Main Hospitals in Amman (1990) Tareg Al-Farah\ University of Jordan Supervisor: Dr. Salma Tukan

This study was conducted in 1989 to find out the food acceptability by a sample of diabetic in-patients in two major hospitals in Amman, one is a public hospital -the Hussien Hospital in King Hussien Medical Center, and the other is a private one -the Islamic Hospital. The study also aimed at estimating the amount of plate waste by patients included in this study and finding out the reasons related to food services, which were responsible for this waste. The total sample consisted of 186 patients who were randomly selected: 130 from public hospital and 56 from the private one. The male patients comprised 53% of the total sample. The majority of patients included in this study expressed their satisfaction regarding the period of time given to them to eat their meals. They also expressed their satisfaction with the way of service and food hygiene. The majority of patients in the private hospital reported that the service tray, the cutlery, the flavor of food, the type of food and the general appearance of the served meals, were good. The results of the study show significant differences (P < .05) in the opinions of patients of the two hospitals with respect to the amount, variety, quality of preparation, flavor and temperature of food, the provision of appropriate cutlery and the way meals were served. Plate waste for the daily three meals was estimated and was expressed in terms of calories, carbohydrate, protein and fat. The mean daily calories offered to the patient in the private hospital was 1831 ±114, in the public hospital was 1803 + 69. The mean percentage of wasted calories was about 28% and 29% respectively.Plate waste was lowest at breakfast and was highest at supper in the private hospital and lunch at the public hospital. For all patients’ variables such as age, sex, receiving food from outside hospital, class and period of residence, were found to have a significant (P< .05) effect on the amount of plate waste, where as patient weight, level of education and place of residence did not significantly influence plate waste. According to patients opinions the reasons, that were responsible for more than two third of the loss in calories include : The large amount of food served, the unacceptability of patient for hospital food, the lack of appetite, receiving food from 135 Volume 11, No. 25, 2011 137 136

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2. The Effect of Puffing on the Nutritive Value of the Proteins of Wheat, Chickpea and Their Mixtures (1991) Refaat Al-Kurd\ University of Jordan Supervisor: Dr. Hamed Tukruri Co-Supervisor: Dr. Mohammed Humeid

The aim of this study was to determine the best conditions of puffing wheat and chickpea and the effect of that puffing on their protein quality. Furthermore, the effect of protein complementation on the nutritive value as a result of mixing raw as well as puffed wheat and chickpea (in a ratio of 70/30,w/w) was evaluated. It has been shown that the best conditions to produce puffed wheat “kalieh” was to treat wheat at 550°C for 90 sec after the addition of 2% (w/w) water; while the best quality of puffed chickpea “qudamah” was obtained by treating chickpea at 550°C for 120 sec after the addition of 12% (w/w) water. Two animal experiments were carried out in which food consumption, protein efficiency ratio ( PER), net protein utilization (NPU) and net dietary protein energy% (NDPE%) were determined for the raw and puffed products using Sprague-Dawley rats. The animals were divided into 8 groups. The 1st group was fed casein-based diet, the 2nd: protein-free diet; the 3rd: raw wheat diet; the 4th: puffed wheat (kalieh) diet; the 5th: raw chickpea diet; the 6th: puffed chickpea (qudamah) diet; the 7th: raw wheat /chickpea mix (in a ratio of 70/30, w/w) and the 8th : kalieh/qudamah mix (in the same ratio). The results indicated that puffing or roasting did not change significantly the food consumption in comparison with raw food. They also showed that puffing

chickpea increased significantly the PERadj from 1.99 to 2.36 (P < 0.05) and the NPUSt from 65 to 74 ( P <0.01) [and the NDPE% from 8.6 to 9.5 ( P < 0.001 ). Also puffing

of wheat increased significantly the NPUSt from 46 to 53 (P < 0.05) and the NDPE%

from 4.1 to 4.6 (P < 0.01); however, the PERadj did not change significantly (1.48 to 1.46). The NDPE% of the mixture of kalieh and qudamah (70/30, w/w) was significantly higher (P< 0.05) than the same raw mixture (7.5 and 7,2 respectively),

while the increase in NPUSt (from 73 to 75) and PERadj (from 2.41 to 2.63) were not significant.

Results also showed - according to NPUst- that the protein value of qudamah is equal to that of wheat/chickpea mix (in the ratio of 70/30, w/w). NDPE% values for the kalieh/qudamah mix (70/30, w/w) was high; this mix is suitable for feeding children (5-10 yr) and adults. Also, both qudamah and ka- lieh/qudamah mix are recommended for use as food supplements for infants.

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3. Effect of Nutrition Education of a Sample of Jordanian Diabetes Patients 2. The Effect of Puffing on the Nutritive Value of the Proteins of Wheat, on Body Weight and Blood Glucose and Lipids (1991) Chickpea and Their Mixtures (1991) Refaat Al-Kurd\ University of Jordan Huda Al-Hurani\ University of Jordan Supervisor: Dr. Hamed Tukruri Supervisor: Dr. Hamed Takruri Co-Supervisor: Dr. Mohammed Humeid Co-Supervisor: Dr. Mohammed AL-Arna`ut

The aim of this study was to determine the best conditions of puffing wheat and This study was conducted in 1990 to investigate the effectiveness of dietary chickpea and the effect of that puffing on their protein quality. Furthermore, the effect educational program in a sample of diabetic patients on the improvement of their of protein complementation on the nutritive value as a result of mixing raw as well as dietary compliance and the control of their body weight and blood sugar and lipids. puffed wheat and chickpea (in a ratio of 70/30,w/w) was evaluated. Seventy non-insulin dependent diabetic out-patients (40 men and 30 women), younger It has been shown that the best conditions to produce puffed wheat “kalieh” was than 63 year of age who are not receiving insulin were included in the study; they were to treat wheat at 550°C for 90 sec after the addition of 2% (w/w) water; while the best divided into two groups, group A (n=53) and group B (n=17). Group A, received a quality of puffed chickpea “qudamah” was obtained by treating chickpea at 550°C for dietary educational program in 6 sessions (4hrs) during 10 weeks; the program 120 sec after the addition of 12% (w/w) water. consisted of information on the definition of diabetes mellitus and it’s types, it’s Two animal experiments were carried out in which food consumption, protein treatment, signs and symptoms of the disease, it’s acute and chronic complications, the efficiency ratio ( PER), net protein utilization (NPU) and net dietary protein energy% food exchange lists and their uses in the planning of diabetic diets, the allowed and (NDPE%) were determined for the raw and puffed products using Sprague-Dawley restricted foods and the general dietary instructions to be followed. Groups B, on the rats. The animals were divided into 8 groups. The 1st group was fed casein-based diet, other hand, did not receive any dietary educational program. the 2nd: protein-free diet; the 3rd: raw wheat diet; the 4th: puffed wheat (kalieh) diet; Group A patients showed significant reduction (P<0.001) in body weight (by an the 5th: raw chickpea diet; the 6th: puffed chickpea (qudamah) diet; the 7th: raw wheat average of 2.18 kg), body mass index (0.8), % desirable body weight (3.19%), fasting /chickpea mix (in a ratio of 70/30, w/w) and the 8th : kalieh/qudamah mix (in the same blood glucose (48.8 mg/dl), glycosylated hemoglobin (1.87%), total cholesterol (47.4 ratio). mg/dl), low-density lipoprotein cholesterol (61.6 mg/dl) and the ratio of low-density The results indicated that puffing or roasting did not change significantly the lipoprotein cholesterol to high-density lipoprotein cholesterol (3.9) . There was no food consumption in comparison with raw food. They also showed that puffing significant reduction in serum triglycerides in group A, and no significant changes in chickpea increased significantly the PERadj from 1.99 to 2.36 (P < 0.05) and the NPUSt all of there parameters for group B. However, the high- density lipoprotein cholesterol from 65 to 74 ( P <0.01) [and the NDPE% from 8.6 to 9.5 ( P < 0.001 ). Also puffing of group A showed significant increase (P<0.001) of 14.6 mg/dl. Group B on the other of wheat increased significantly the NPUSt from 46 to 53 (P < 0.05) and the NDPE% hand showed significant increase (P<0.01) in high-density lipoprotein cholesterol and from 4.1 to 4.6 (P < 0.01); however, the PERadj did not change significantly (1.48 to triglycerides of 38mg/dl and 27.2 mg/d1 respectively. 1.46). The NDPE% of the mixture of kalieh and qudamah (70/30, w/w) was It is shown in this study that the group of subjects who attended the educational significantly higher (P< 0.05) than the same raw mixture (7.5 and 7,2 respectively), program had better dietary compliance and a better control of weight, blood sugar and while the increase in NPU (from 73 to 75) and PER (from 2.41 to 2.63) were not St adj blood lipids as compared with those who did not attend the program. significant.

Results also showed - according to NPUst- that the protein value of qudamah is equal to that of wheat/chickpea mix (in the ratio of 70/30, w/w). NDPE% values for the kalieh/qudamah mix (70/30, w/w) was high; this mix is suitable for feeding children (5-10 yr) and adults. Also, both qudamah and ka- lieh/qudamah mix are recommended for use as food supplements for infants.

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4. Evaluation of the Effect of a Nutritional Intervention Program on the Growth of a Sample of Underweight Jordanian Children (1992) Zuhair Ali Al-Arabi\ University of Jordan Supervisor: Dr. Khader Al-Masri Co-Supervisor: Dr. Ibrahim Al-Galani

This study was conducted in 1990 between September and December months in the training Mother and Child Health Care Center (MCHC) in Amman. It included 64 children from both sexes ranging in age between 9-16 months and none of them showed clinical signs of nutritional deficiencies. The objective of the study was to evaluate the effect of the nutritional intervention using nutritional counseling program on the growth of children whose weight for age was below 3rd percentile. Nutritional status before and after the study was assessed, using anthropometric measurements, clinical examinations, laboratory examinations, and food intake. The children were divided into two matched groups(A & B) with respect to sex and age. Each group consisted of a total of 32 children. A nutritional counseling program was applied to group A. It included a pamphlet, which emphasized the use of recipes based on locally available foodstuffs that satisfied their essential nutritional needs for catch-up growth. Educational aids like posters, slides and lectures about the program were also used. The nutritional counseling program that followed in the MCHC center was applied for children in group B. Growth of the children in both groups was monitored for a period of four months. Laboratory examinations before and after the study showed that there were no significant differences between the two groups with respect to hematocrit percentage and serum albumin value, most of the hematocrit (31%) and albumin values (35g/L) were within the acceptable level in both groups before and after the study. The study also revealed that the program resulted in highly significant dif- ferences (p<0.01) between the two groups in respect to their energy and protein intake during the study. Differences between the two groups were highly significant (p<0.01) with respect to the mean total increments of weight, mid upper arm circumference, and triceps skinfold thickness (1945g, 1.9cm, 1.7mm) for group A; and (945g, 1.3cm, 0.8 mm) for group B, respectively. However differences between the two groups were significant (p<0.05) regarding the mean total increments of body length and head circumference (4.6cm ,1.9cm) for group A; and (3.6cm, 1.4cm) for group B, respectively. Other results of the study indicated that there was a significant regression coefficient between the increments in protein and energy intake and the increments in body weight (r2=0.4, P<0.01) in group A. The nutritional status of the children in group A was improved, 78% of them became above the 3rd percentile of weight for age as compared to only 16% of children in group B.

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The results of the study confirmed the importance of the nutritional intervention 4. Evaluation of the Effect of a Nutritional Intervention Program on the Growth through the use of nutritional counseling program that was used on available local of a Sample of Underweight Jordanian Children (1992) food stuffs for the catch-up growth of underweight children. Zuhair Ali Al-Arabi\ University of Jordan Supervisor: Dr. Khader Al-Masri Co-Supervisor: Dr. Ibrahim Al-Galani

This study was conducted in 1990 between September and December months in the training Mother and Child Health Care Center (MCHC) in Amman. It included 64 children from both sexes ranging in age between 9-16 months and none of them showed clinical signs of nutritional deficiencies. The objective of the study was to evaluate the effect of the nutritional intervention using nutritional counseling program on the growth of children whose weight for age was below 3rd percentile. Nutritional status before and after the study was assessed, using anthropometric measurements, clinical examinations, laboratory examinations, and food intake. The children were divided into two matched groups(A & B) with respect to sex and age. Each group consisted of a total of 32 children. A nutritional counseling program was applied to group A. It included a pamphlet, which emphasized the use of recipes based on locally available foodstuffs that satisfied their essential nutritional needs for catch-up growth. Educational aids like posters, slides and lectures about the program were also used. The nutritional counseling program that followed in the MCHC center was applied for children in group B. Growth of the children in both groups was monitored for a period of four months. Laboratory examinations before and after the study showed that there were no significant differences between the two groups with respect to hematocrit percentage and serum albumin value, most of the hematocrit (31%) and albumin values (35g/L) were within the acceptable level in both groups before and after the study. The study also revealed that the program resulted in highly significant dif- ferences (p<0.01) between the two groups in respect to their energy and protein intake during the study. Differences between the two groups were highly significant (p<0.01) with respect to the mean total increments of weight, mid upper arm circumference, and triceps skinfold thickness (1945g, 1.9cm, 1.7mm) for group A; and (945g, 1.3cm, 0.8 mm) for group B, respectively. However differences between the two groups were significant (p<0.05) regarding the mean total increments of body length and head circumference (4.6cm ,1.9cm) for group A; and (3.6cm, 1.4cm) for group B, respectively. Other results of the study indicated that there was a significant regression coefficient between the increments in protein and energy intake and the increments in body weight (r2=0.4, P<0.01) in group A. The nutritional status of the children in group A was improved, 78% of them became above the 3rd percentile of weight for age as compared to only 16% of children in group B.

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5. Glycemic and Insulinemic Indices of Selected Local Food Items in Normal Subjects and Non-Insulin-Dependent Diabetes Mellitus Patients (1992) Ismail Mohammed Musleum\ University of Jordan Supervisor: Dr. Ahmed Al-Faqih Co-Supervisor: Mohammed Al-Arna`at

This study was conducted to investigate the differences between certain local carbohydrate-containing food items in terms of their ability to raise serum glucose and insulin postprandially, consequently assessing their postprandial metabolic effects as glycemic and insulinemic indices. Nine commonly consumed food items in Jordan were chosen. There bread types: white, wholemeal, and mashrouh (shrak); two processed wheat grains parboiled (burghul) and parched immature barbequed wheat (friekah); two chickpea processed grains: boiled and puffed; soaked-boiled lupine, besides snack composed of chickpea dip and white bread. Eighteen normal subjects and 24 non-insulin-dependent diabetes mellitus out patients participated in this study. Fifty-gram carbohydrate portions from each food item, except for lupine, as determined by direct proximate analysis were ingested by the fasting volunteers. Lupine was tested at 25.0 g carbohydrate portions. Two-hour postprandial serum glucose and insulin profiles were determined, The calculated two-hour serum glucose and insulin response areas were used to find out the corresponding glycemic and insulinemic indices. White broad was used as a standard reference carbohydrate source, i.e. with 100% glycemic and insulinemic indices, and it was ingested by every participant. In normal subjects, the highest glycemic and insulinemic indices were obtained for wholemeal and mashrouh bread types, with respective glycemic index (GD values of 94.1% and 91.9% and respective insulinemic index (II) values of 95.2% and 95.6%. Friekah and chickpea dip snack had respective GI values of 66.6% and 63.8%, and respective II values of 80.0% and 84.2%. These values were significantly lower (p<0.05) than the values obtained for all bread types. The GI values of boiled and soft- puffed chickpeas were 44.3% and 38.9%, respectively, with significant difference (p<0.05) between both values. Boiled and puffed chickpeas had II values of 62.4% and 59.6%, respectively. The GI and II of lupine in normal subjects were 12.1% and 48.5%, respectively. For the NIDDM patients, mashrouh bread had GI and II values of 93.9% and 5.6%, respectively. These values were comparable to those obtained for wholemeal bread but were significantly lower (p<0.05) than those of white bread. Burghul, friekah, and chickpea dip snack had respective GI values of 76.4%, 73.0%, and 68.6%; and respective II values of 84.9%, 82.1%, and 78.0%. These values were significantly owe (p<0.05) than the corresponding values of all bread types. Boiled and puffed

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5. Glycemic and Insulinemic Indices of Selected Local Food Items in Normal chickpea grains had GI values of 51.7% and 47.5%, and II values of 68.3% and 63.5%, Subjects and Non-Insulin-Dependent Diabetes Mellitus Patients (1992) respectively. Lupine had GI and II values of 10.2% and 39.1%, respectively. Ismail Mohammed Musleum\ University of Jordan The results of this study indicate that food items tended to have comparable GI Supervisor: Dr. Ahmed Al-Faqih and II values in normal subjects and NIDDM patients. Co-Supervisor: Mohammed Al-Arna`at This study demonstrated that the tested food items have different glucose as well as different insulin responses when ingested at equal carbohydrate portions by either This study was conducted to investigate the differences between certain local normal subjects or NIDDM patients. carbohydrate-containing food items in terms of their ability to raise serum glucose and insulin postprandially, consequently assessing their postprandial metabolic effects as glycemic and insulinemic indices. Nine commonly consumed food items in Jordan were chosen. There bread types: white, wholemeal, and mashrouh (shrak); two processed wheat grains parboiled (burghul) and parched immature barbequed wheat (friekah); two chickpea processed grains: boiled and puffed; soaked-boiled lupine, besides snack composed of chickpea dip and white bread. Eighteen normal subjects and 24 non-insulin-dependent diabetes mellitus out patients participated in this study. Fifty-gram carbohydrate portions from each food item, except for lupine, as determined by direct proximate analysis were ingested by the fasting volunteers. Lupine was tested at 25.0 g carbohydrate portions. Two-hour postprandial serum glucose and insulin profiles were determined, The calculated two-hour serum glucose and insulin response areas were used to find out the corresponding glycemic and insulinemic indices. White broad was used as a standard reference carbohydrate source, i.e. with 100% glycemic and insulinemic indices, and it was ingested by every participant. In normal subjects, the highest glycemic and insulinemic indices were obtained for wholemeal and mashrouh bread types, with respective glycemic index (GD values of 94.1% and 91.9% and respective insulinemic index (II) values of 95.2% and 95.6%. Friekah and chickpea dip snack had respective GI values of 66.6% and 63.8%, and respective II values of 80.0% and 84.2%. These values were significantly lower (p<0.05) than the values obtained for all bread types. The GI values of boiled and soft- puffed chickpeas were 44.3% and 38.9%, respectively, with significant difference (p<0.05) between both values. Boiled and puffed chickpeas had II values of 62.4% and 59.6%, respectively. The GI and II of lupine in normal subjects were 12.1% and 48.5%, respectively. For the NIDDM patients, mashrouh bread had GI and II values of 93.9% and 5.6%, respectively. These values were comparable to those obtained for wholemeal bread but were significantly lower (p<0.05) than those of white bread. Burghul, friekah, and chickpea dip snack had respective GI values of 76.4%, 73.0%, and 68.6%; and respective II values of 84.9%, 82.1%, and 78.0%. These values were significantly owe (p<0.05) than the corresponding values of all bread types. Boiled and puffed

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6. Effect of Corn Oil, Olive Oil and Sheep Tallow on Blood and Urinary Levels of Uric Acid in Rats Fed Purine Supplemented Diets (1992) Ahamed sandooga\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

The effects of altering the type of fat in the diet on blood and urinary levels of uric acid were investigated in young male Sprague-Dawley rats fed purified isocaloric and isonitrogenous diets containing corn oil, olive oil or sheep tallow with and without purines for 28 days. A mixture of adenine and hypoxanthine (1:1 weight ratio) was used. Body weights, liver weights, kidney weights, food intakes, water intakes and 24- hour urinary outputs were measured. Blood and urine were analyzed for uric acid, urea and creatinine. Urine pH and specific gravity were also determined. Food efficiency, ratios of uric acid to creatinine and urea to creatinine in urine, 24-hour urinary excretions and clearance values of uric acid, urea and creatinine were calculated. Irrespective of fat type in the diet , purine supplementation resulted in sig- nificantly lower ( p < 0.05 ) body weight gain , liver weights , accumulative food intakes, food efficiency, urine specific gravity , urinary levels of uric acid , urea and Creatinine and significantly higher ( p < 0.05 ) kidney weights , plasma levels of urea , Water intakes , urine output , urine pH , ratios of uric acid to creatinine and urea to creatinine in urine, 24-hour urinary excretions of uric acid, urea and creatinine, and clearance values of both uric acid and creatinine than controls. Addition of purines did not influence the plasma levels of uric acid and creatinine. Irrespective of purines , the type of fat in the diet did not significantly affect ( p>0.05) body weight gain , liver weights, kidney weights , accumulative food intakes, food efficiency, plasma levels of uric acid , urea and creatinine , water intakes, urine outputs , urine specific gravity, urinary Ievels of uric acid , urea and creatinine ratios of uric acid to creatinine and urea to creatinine in urine, 24hour urinary excretion of creatinine , and clearance values of uric acid , urea and creatinine. Rats fed sheep tallow had significantly lower ( p <0.01) 24-hour urinary excretion of uric acid than those fed corn oil or olive oil , irrespective of purines . The sheep tallow also induced significant decrease (p <0.01) in 24-hour urinary excretion of urea and urine pH compared with olive oil and corn oil respectively. Fat-purine interactions were indicated mainly between sheep tallow and each of corn oil and olive oil. When given with purines, sheep tallow induced significant reductions ( p < 0.05 ) in urine pH , urinary levels of uric acid and creatinine , ratio of urea to creatinine in urine , and 24-hour urinary excretion of uric acid compared with corn oil . Compared with olive oil, sheep tallow also produced substantial decrease (p< 0.01) in plasma and urine uric acid levels, and 24-hour urinary excretion of uric acid. Rats fed corn oil purine-supplemented diets had a significantly higher (p<0.01) urine pH than those fed olive oil purine-supplemented diets.

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6. Effect of Corn Oil, Olive Oil and Sheep Tallow on Blood and Urinary Levels of The results of the present study do provide support for a primary effect of Uric Acid in Rats Fed Purine Supplemented Diets (1992) purines, adenine and hypoxanthine, on the metabolism of uric acid and other Ahamed sandooga\ University of Jordan nitrogenous compounds in plasma and urine of rats. The data also indicate that plasma Supervisor: Dr. Mousa Numan Ahmad and urine uric acid and other related variables were merely affected by the type of fat in the diet. This study is the first to demonstrate significant fat-purine interactions The effects of altering the type of fat in the diet on blood and urinary levels of especially between sheep tallow, in one side, and corn oil and olive oil, in another side uric acid were investigated in young male Sprague-Dawley rats fed purified isocaloric with respect to their effects on plasma levels of uric acid and its urinary excretion. and isonitrogenous diets containing corn oil, olive oil or sheep tallow with and without However, because of the lack of studies dealing with this aspect, the significance of purines for 28 days. A mixture of adenine and hypoxanthine (1:1 weight ratio) was the present results demands further investigations. used. Body weights, liver weights, kidney weights, food intakes, water intakes and 24- hour urinary outputs were measured. Blood and urine were analyzed for uric acid, urea and creatinine. Urine pH and specific gravity were also determined. Food efficiency, ratios of uric acid to creatinine and urea to creatinine in urine, 24-hour urinary excretions and clearance values of uric acid, urea and creatinine were calculated. Irrespective of fat type in the diet , purine supplementation resulted in sig- nificantly lower ( p < 0.05 ) body weight gain , liver weights , accumulative food intakes, food efficiency, urine specific gravity , urinary levels of uric acid , urea and Creatinine and significantly higher ( p < 0.05 ) kidney weights , plasma levels of urea , Water intakes , urine output , urine pH , ratios of uric acid to creatinine and urea to creatinine in urine, 24-hour urinary excretions of uric acid, urea and creatinine, and clearance values of both uric acid and creatinine than controls. Addition of purines did not influence the plasma levels of uric acid and creatinine. Irrespective of purines , the type of fat in the diet did not significantly affect ( p>0.05) body weight gain , liver weights, kidney weights , accumulative food intakes, food efficiency, plasma levels of uric acid , urea and creatinine , water intakes, urine outputs , urine specific gravity, urinary Ievels of uric acid , urea and creatinine ratios of uric acid to creatinine and urea to creatinine in urine, 24hour urinary excretion of creatinine , and clearance values of uric acid , urea and creatinine. Rats fed sheep tallow had significantly lower ( p <0.01) 24-hour urinary excretion of uric acid than those fed corn oil or olive oil , irrespective of purines . The sheep tallow also induced significant decrease (p <0.01) in 24-hour urinary excretion of urea and urine pH compared with olive oil and corn oil respectively. Fat-purine interactions were indicated mainly between sheep tallow and each of corn oil and olive oil. When given with purines, sheep tallow induced significant reductions ( p < 0.05 ) in urine pH , urinary levels of uric acid and creatinine , ratio of urea to creatinine in urine , and 24-hour urinary excretion of uric acid compared with corn oil . Compared with olive oil, sheep tallow also produced substantial decrease (p< 0.01) in plasma and urine uric acid levels, and 24-hour urinary excretion of uric acid. Rats fed corn oil purine-supplemented diets had a significantly higher (p<0.01) urine pH than those fed olive oil purine-supplemented diets.

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7. Influence of Different Preparation Methods of Chickpea on Blood Lipids and Lipoproteins in Rats Fed Cholesterol-Supplemented Diets (1992) Faed Al-sous\ University of Jordan Supervisor: Dr. Mousa Numan Ahmed

The effects of consumption of whole chickpea seeds prepared with different methods on plasma lipids and lipoproteins were investigated in young male Sprague Dawley rats. The animals were fed semipurified diets containing raw, soaked, boiled, puffed and fried chickpea seeds with and without cholesterol. After four weeks of experimental feeding, fasting plasma levels of glucose, triglycerides, total cholesterol, low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) were determined. Body weights, liver weights and food intakes were also recorded. The different chickpea diets did not affect significantly body weight gain, liver weights, food efficiency or plasma levels of total cholesterol, triglycerides and glucose when compared to casein. Rats fed either of the chickpea diets exhibited higher rises in accumulative food intakes (P<0.05) and plasma LDL-C levels(P<0.001), and significantly lower plasma HDL-C levels (P<0.001) and HDL-C to LDL-C ratio (P<0.01) than those fed the casein diet. In addition, feeding either raw or fried chickpea diets resulted in a significant decrease (P<0.05) in total cholesterol to triglyceride ratio in comparison with casein. There were no significant differences among the chickpea diets with respect to total cholesterol, triglycerides, LDL-C and glucose, and the ratios of HDL-C to LDL-C and total cholesterol to triglycerides, as well as body weight gain and accumulative food intakes. However rats fed the boiled chickpea diet showed significant increases (P<0.05) in liver weights and food efficiency, and a significant decrease (P<0.001) in plasma HDL-C levels compared to those fed diets containing soaked and puffed, raw, soaked and puffed and raw chickpea respectively. Irrespective of the type of diet, i.e. the method of chickpea preparation, addition of cholesterol resulted in significant increases (P<0.01) in liver weights, plasma LDL- C levels and the ratio of total cholesterol to triglycerides, and in significant decreases (p<0.01) in plasma levels of triglycerides and HDL-C body weight gain, accumulative food intake, food efficiency, plasma levels of total cholesterol and glucose, and the ratio of HDL-C to LDL-C were not affected upon cholesterol addition. Compared to diets without cholesterol, casein and boiled and puffed chickpea diets with cholesterol produced significant increase (P<0.05) in liver weights. Addition of cholesterol to the casein diet resulted in a significant rise (P<0.05) in total cholesterol to triglyceride ratio, and a significant drop (P<0.05) in EIDL-C to LDL-C ratio. In all studied animals, a significant positive correlation (r=0.86, P<0.001) was observed between accumulative food intakes and body weight gain. Furthermore,

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7. Influence of Different Preparation Methods of Chickpea on Blood Lipids and HDL-C levels correlated significantly with total cholesterol levels (r=0.32, P<0.001) Lipoproteins in Rats Fed Cholesterol-Supplemented Diets (1992) and with triglyceride levels (r=0.4, P<0.01). On the other hand, LDL-C levels Faed Al-sous\ University of Jordan correlated positively with total cholesterol levels (r=0.76, P<0.001) and negatively Supervisor: Dr. Mousa Numan Ahmed with HDL-C levels (r=-0.37, P<0.01). The results of the present study do not provide support for a primary cholesterol- The effects of consumption of whole chickpea seeds prepared with different lowering effect of chickpea in rats. The data also indicate that the levels of plasma methods on plasma lipids and lipoproteins were investigated in young male Sprague lipids and lipoproteins were not affected by the different methods of chickpea Dawley rats. The animals were fed semipurified diets containing raw, soaked, boiled, preparations or by any interaction of the latter with dietary choiestero1. The puffed and fried chickpea seeds with and without cholesterol. After four weeks of significance of the effect of chickpea on plasma levels of LDL and HDL cholesterol experimental feeding, fasting plasma levels of glucose, triglycerides, total cholesterol, fractions, and that of dietary cholesterol on plasma levels of triglycerides, LDL-C and low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol HDL-C demand further investigations. (HDL-C) were determined. Body weights, liver weights and food intakes were also recorded. The different chickpea diets did not affect significantly body weight gain, liver weights, food efficiency or plasma levels of total cholesterol, triglycerides and glucose when compared to casein. Rats fed either of the chickpea diets exhibited higher rises in accumulative food intakes (P<0.05) and plasma LDL-C levels(P<0.001), and significantly lower plasma HDL-C levels (P<0.001) and HDL-C to LDL-C ratio (P<0.01) than those fed the casein diet. In addition, feeding either raw or fried chickpea diets resulted in a significant decrease (P<0.05) in total cholesterol to triglyceride ratio in comparison with casein. There were no significant differences among the chickpea diets with respect to total cholesterol, triglycerides, LDL-C and glucose, and the ratios of HDL-C to LDL-C and total cholesterol to triglycerides, as well as body weight gain and accumulative food intakes. However rats fed the boiled chickpea diet showed significant increases (P<0.05) in liver weights and food efficiency, and a significant decrease (P<0.001) in plasma HDL-C levels compared to those fed diets containing soaked and puffed, raw, soaked and puffed and raw chickpea respectively. Irrespective of the type of diet, i.e. the method of chickpea preparation, addition of cholesterol resulted in significant increases (P<0.01) in liver weights, plasma LDL- C levels and the ratio of total cholesterol to triglycerides, and in significant decreases (p<0.01) in plasma levels of triglycerides and HDL-C body weight gain, accumulative food intake, food efficiency, plasma levels of total cholesterol and glucose, and the ratio of HDL-C to LDL-C were not affected upon cholesterol addition. Compared to diets without cholesterol, casein and boiled and puffed chickpea diets with cholesterol produced significant increase (P<0.05) in liver weights. Addition of cholesterol to the casein diet resulted in a significant rise (P<0.05) in total cholesterol to triglyceride ratio, and a significant drop (P<0.05) in EIDL-C to LDL-C ratio. In all studied animals, a significant positive correlation (r=0.86, P<0.001) was observed between accumulative food intakes and body weight gain. Furthermore,

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8. Evaluation of Sodium and Potassium Content of Low Sodium Diets Offered in Major Amman Hospitals (1993) Omar Abu-Sheikha\ University of Jordan Supervisor: Dr. Ahmad Al-faqih Co-Supervisor: Dr. Malik Hadadin

Sodium and potassium were evaluated in winter (January, 1992) and summer (July 1992) in regular diets (RDs) regular low salt diets (RLSDs), and diabetic low salt diets (DLSDs) offered in three hospitals in Amman the University Hospital (UH) Al- Bahsir Hospital (BH) and the Islamic Hospital (IH). Sodium and potassium were also determined in certain local foodstuffs. Three replicates of each of breakfast lunch dinner for each of the three diets were collected daily from every hospital for 7 consecutive days in each season. The overall value of Na in RDs offered at the three hospitals was of 5861± 908 (Mean ± SD) g Na/day and a density of 2189±154 mg Na / 1000 Kcal for both seasons . The respective values for potassium were 2804±666 and 1049±270. Mean values of dietary sodium and potassium were significantly higher(p < 0.0001) in winter than in summer 6236±1030 versus 5485 ± 560mg Na/day (p <0.0001) , 3025± 642 versus 2583 ± 618mg K /day. Daily dietary sodium offered at the UH was significantly higher (p<0.0001) than that offered at BH or IH, exceeding the upper value of the recommended intake for adults by 89 %, 78 %, and 68 % for the three hospitals, respectively. However, potassium was significantly higher (p < 0.0001) in the IH than that in the UH or BH, exceeding the lower value of the ESADDI for adults by 75 %, 55 %, and 19% for the three hospitals, respectively. Salt added during cooking and food preparation was the major source of sodium in the RDs, comprising 58.6 ± 7.3 % of the mean daily dietary sodium offered. The average daily dietary Na/K ratio in the RDs of the three hospitals was 2.2 1± 0.57 with no significant difference between the seasons. The mean value of daily dietary sodium in RLSDs, and DLSDs offered at the three hospitals was 2425±481 and 2409±452 mg, respectively, with a corresponding density of 878±203 and 1245±234 mg Na/1000 Kcal. The respective mean values of potassium content were 231 3 ± 554 and 2405 ± 454, and 844±246 and 1258±310. The overall mean value of dietary sodium in RLSDs and DLSDs offered at UH was significantly lower (p<0.0001) than that offered at BH or IH respectively, exceeding the recommended level of mild Na restriction for the two diets by 12 % and 7 %; 24 % and 24 %; and 29 % and 34 % for the three hospitals , respectively . However, the corresponding potassium values in RLSD and DLSDs were significantly higher (p < 0.0001) in IH than that in UH or BH, exceeding the lower value of the ESADDI for adults by 50 % and 50 %; 14 % and 15% ; and 7 % and 12% for the two diets offered at the three hospitals respectively. Bread was the major source of Na in

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8. Evaluation of Sodium and Potassium Content of Low Sodium Diets Offered in the RLSDs and DLSDs, with a percentage of contribution of 31.8% and 33.3 % Major Amman Hospitals (1993) respectively. The average daily dietary Na/K ratio in the RLSDs and DLSDs were Omar Abu-Sheikha\ University of Jordan 1.07±0.36 and 1.02±0.20 respectively. Supervisor: Dr. Ahmad Al-faqih The sodium and potassium content of 68 various local foodstuffs were analyzed Co-Supervisor: Dr. Malik Hadadin and found to be within the range of the published data.

Sodium and potassium were evaluated in winter (January, 1992) and summer (July 1992) in regular diets (RDs) regular low salt diets (RLSDs), and diabetic low salt diets (DLSDs) offered in three hospitals in Amman the University Hospital (UH) Al- Bahsir Hospital (BH) and the Islamic Hospital (IH). Sodium and potassium were also determined in certain local foodstuffs. Three replicates of each of breakfast lunch dinner for each of the three diets were collected daily from every hospital for 7 consecutive days in each season. The overall value of Na in RDs offered at the three hospitals was of 5861± 908 (Mean ± SD) g Na/day and a density of 2189±154 mg Na / 1000 Kcal for both seasons . The respective values for potassium were 2804±666 and 1049±270. Mean values of dietary sodium and potassium were significantly higher(p < 0.0001) in winter than in summer 6236±1030 versus 5485 ± 560mg Na/day (p <0.0001) , 3025± 642 versus 2583 ± 618mg K /day. Daily dietary sodium offered at the UH was significantly higher (p<0.0001) than that offered at BH or IH, exceeding the upper value of the recommended intake for adults by 89 %, 78 %, and 68 % for the three hospitals, respectively. However, potassium was significantly higher (p < 0.0001) in the IH than that in the UH or BH, exceeding the lower value of the ESADDI for adults by 75 %, 55 %, and 19% for the three hospitals, respectively. Salt added during cooking and food preparation was the major source of sodium in the RDs, comprising 58.6 ± 7.3 % of the mean daily dietary sodium offered. The average daily dietary Na/K ratio in the RDs of the three hospitals was 2.2 1± 0.57 with no significant difference between the seasons. The mean value of daily dietary sodium in RLSDs, and DLSDs offered at the three hospitals was 2425±481 and 2409±452 mg, respectively, with a corresponding density of 878±203 and 1245±234 mg Na/1000 Kcal. The respective mean values of potassium content were 231 3 ± 554 and 2405 ± 454, and 844±246 and 1258±310. The overall mean value of dietary sodium in RLSDs and DLSDs offered at UH was significantly lower (p<0.0001) than that offered at BH or IH respectively, exceeding the recommended level of mild Na restriction for the two diets by 12 % and 7 %; 24 % and 24 %; and 29 % and 34 % for the three hospitals , respectively . However, the corresponding potassium values in RLSD and DLSDs were significantly higher (p < 0.0001) in IH than that in UH or BH, exceeding the lower value of the ESADDI for adults by 50 % and 50 %; 14 % and 15% ; and 7 % and 12% for the two diets offered at the three hospitals respectively. Bread was the major source of Na in

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9. Assessment of the Nutritional Status of a Sample of Pregnant Women during the Third Trimester and Its Relationship with Pregnancy Outcome (1993) Muez Rida Mohammad Shalbak\ University of Jordan Supervisor: Dr. Salma Tukan Co-Supervisor: Dr. Hamed Takruri

This study was carried out at the Obstetrics and Gynecology clinics in the Islamic Hospital to assess the nutritional status of a sample of 80 healthy pregnant women at 30 ± 2 weeks of gestation. Maternal socioeconomic, health and obstetric history information were collected. Dietary intake data were collected using a 24- hour food recall, Serum zinc, copper and iron concentrations were determined at 30 ± 2 weeks and 37 weeks or more of gestation. Maternal mean age was 27.5 ± 5.7 years, whereas the mean prepregnancy weight , height , and body mass index were 63.8 ± 10.0 kg, 161.4 ± 5.7cm and 24.5 ± 3.8 respectively . Maternal total weight gain and rate of weight gain during the third trimester were 13.1 ± 2.5 kg and 0.44±0.11 kg/wk respectively. Various health complications were reported by 20% of the sample during their previous pregnancies and by 19% during the present gestation. Varicose Veins and hypertension were the most common problems. In this study, hypertension was associated with low energy intake, and subsequently with birthweight. Prematurity, low birthweight, still-birth and congenital malformations during previous pregnancies were common, and abortions were reported by 33% of the subjects. Maternal mean intake of energy, protein and vitamin A were adequate i.e 77% of recommended dietary allowances; whereas mean dietary intake of calcium, iron and zinc were inadequate. Maternal mean serum zinc, copper and iron concentrations at 30 ± 2 weeks of gestation were 78.4±13.6, 255.3±55.0 and 87.0±16.9 g/dl respectively, whereas their concentrations at 37 weeks were 60.7±11.8, 251.3±43.3 and 75.5±10.1 g/dl respectively. Dietary iron supplements were significantly associated with serum iron (r=0.25, P<0.05) at 30±2 weeks and hemoglobin concentration at delivery (r=0.25, P < 0.05). The mean gestational age was 39.0±1.6 weeks. The mean infant birthweight, recumbent length , head circumference and Apgar scores at 1 and 5 minutes were 3239±470 g , 51.8±3.1 cm, 35.1±1.3 cm, 7.5±0.9 and 8.9±0.3 respectively. In this study, 4 % of the total infants were low birthweight and 9% were premature. Maternal caloric intake was significantly associated with maternal total weight gain (r2=0.11, p < 0.003) and rate of weight gain during the third trimester (r2=0.12, P < 0.002), as well as with infant birthweight (r2=0.29, p<0.001), recumbent length (r2= 0.12, P<0,002), head circumference (r2=0.19, P<0.0001) and gestational age (r2=0.11, Volume 11, No. 25, 2011 150 149

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P <0.004). Total maternal weight gain and rate of weight gain during the third 9. Assessment of the Nutritional Status of a Sample of Pregnant Women during trimester also had a significant effect on birthweight (r2=0.16, P <0.0002; and r2= the Third Trimester and Its Relationship with Pregnancy Outcome (1993) 0.13, P<0.0009 respectively). Maternal protein intake was associated with infant Muez Rida Mohammad Shalbak\ University of Jordan birthweight (r2= 0.14, P <0.0006) and with gestational age (P <0.0001). Supervisor: Dr. Salma Tukan The length of gestation tended to be negatively but insignificantly associated Co-Supervisor: Dr. Hamed Takruri with serum zinc levels at 30 ± 2 weeks , and the mean zinc concentration at 37 weeks or more was significantly lower (P<0.05) among women who delivered low birthweight infants compared to normal group. Infant head circumference was related This study was carried out at the Obstetrics and Gynecology clinics in the Islamic significantly ( r= 0.28, P <0.05 ) with serum iron levels at 30±2 weeks , whereas the Hospital to assess the nutritional status of a sample of 80 healthy pregnant women at mean serum iron level at 30 ±2 weeks was significantly lower ( P < 0.05 ) among 30 ± 2 weeks of gestation. Maternal socioeconomic, health and obstetric history women who delivered premature infants compared to normal group. information were collected. Dietary intake data were collected using a 24- hour food recall, Serum zinc, copper and iron concentrations were determined at 30 ± 2 weeks and 37 weeks or more of gestation. Maternal mean age was 27.5 ± 5.7 years, whereas the mean prepregnancy weight , height , and body mass index were 63.8 ± 10.0 kg, 161.4 ± 5.7cm and 24.5 ± 3.8 respectively . Maternal total weight gain and rate of weight gain during the third trimester were 13.1 ± 2.5 kg and 0.44±0.11 kg/wk respectively. Various health complications were reported by 20% of the sample during their previous pregnancies and by 19% during the present gestation. Varicose Veins and hypertension were the most common problems. In this study, hypertension was associated with low energy intake, and subsequently with birthweight. Prematurity, low birthweight, still-birth and congenital malformations during previous pregnancies were common, and abortions were reported by 33% of the subjects. Maternal mean intake of energy, protein and vitamin A were adequate i.e 77% of recommended dietary allowances; whereas mean dietary intake of calcium, iron and zinc were inadequate. Maternal mean serum zinc, copper and iron concentrations at 30 ± 2 weeks of gestation were 78.4±13.6, 255.3±55.0 and 87.0±16.9 g/dl respectively, whereas their concentrations at 37 weeks were 60.7±11.8, 251.3±43.3 and 75.5±10.1 g/dl respectively. Dietary iron supplements were significantly associated with serum iron (r=0.25, P<0.05) at 30±2 weeks and hemoglobin concentration at delivery (r=0.25, P < 0.05). The mean gestational age was 39.0±1.6 weeks. The mean infant birthweight, recumbent length , head circumference and Apgar scores at 1 and 5 minutes were 3239±470 g , 51.8±3.1 cm, 35.1±1.3 cm, 7.5±0.9 and 8.9±0.3 respectively. In this study, 4 % of the total infants were low birthweight and 9% were premature. Maternal caloric intake was significantly associated with maternal total weight gain (r2=0.11, p < 0.003) and rate of weight gain during the third trimester (r2=0.12, P < 0.002), as well as with infant birthweight (r2=0.29, p<0.001), recumbent length (r2= 0.12, P<0,002), head circumference (r2=0.19, P<0.0001) and gestational age (r2=0.11, Volume 11, No. 25, 2011 149 150 151

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10. Study of the Association between the Premenstrual Syndrome and Certain Nutritional and Biological Factors and the Effect of Nutrition Counseling on the Alleviation of Symptoms of the Syndrome in a Group of Women in Jordan (1993) Lana Kalemat\ University of Jordan Supervisor: Dr. Mousa Numan Ahmed Co-Supervisor: Dr.Foteh Khamis

The prevalence of premenstrual syndrome (PMS) and its association with certain nutritional and biological factors was studied in a sample of 203 regularly menstruating females aged (14-49 years) using a precoded questionnaire. The incidence of types A, H, C and D in the studied sample was 39%, 29%, 7.4% and 6.4% respectively; however, 15% of the subjects were not diagnosed as PMS while 2.5% had the combination of all PMS subtypes. Using a chisquare test, a significant association (P<0.05) was found between PMS types and age, marital status, smoking, coffee consumption and tea consumption while no significant association (P>0.05) was found between PMS types and parity, fat percent, body mass index, use of oral contraceptives or exercise. Dietary intakes of 15 of the above mentioned PMS subjects aged (18-21 years) were assessed using a 3 day dietary intake record and were analyzed for selected macro and micronutrient in both pre- (days 23-25) and post- (in days 4-10) menstrual phases. Compared with postmenstrual dietary intakes, premenstrual dietary intakes of the sample were slightly but not significantly higher in carbohydrates, fat, sugar, protein, energy, fiber, calcium, phosphorous, sodium, vitamin A, vitamin B1, vitamin B2, niacin, and were significantly higher (P<0.01) in iron and vitamin A but were significantly lower in zinc, magnesium, potassium vitamin C and vitamin B6. The fifteen PMS subjects were subjected to a nutrition-counseling programme consisting of discussions and written instructions to modify their dietary and health related habits. The effectiveness of the counseling programme was tested through the change in dietary intake and the change in the severity of PMS Symptom. Compared with premenstrual dietary intakes before the counseling programme, premenstrual dietary intakes of the sample following the counseling programme were lower in protein, carbohydrates, fat, energy, calcium, phosphorous, sodium, vitamin B1, vitamin B2, niacin and vitamin A, and were insignificantly higher in fiber, carbohydrates, zinc, magnesium, potassium and vitamin C but were significantly (P<0.03) higher in vitamin B and vitamin B6. The incidence of PMS types A and H was lower following the counseling programme and several PMS symptoms were alle- viated, especially those of types A and H. It may be concluded that self-help measures for PMS patients like dietary modification exercise and stress reduction are effective measures for alleviating PMS symptoms. However, because of the scarcity of studies dealing with PMS and its nutritional correlates, the significance of the present

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10. Study of the Association between the Premenstrual Syndrome and Certain hypothesis demands further investigations. Nutritional and Biological Factors and the Effect of Nutrition Counseling on the Alleviation of Symptoms of the Syndrome in a Group of Women in Jordan (1993) Lana Kalemat\ University of Jordan Supervisor: Dr. Mousa Numan Ahmed Co-Supervisor: Dr.Foteh Khamis

The prevalence of premenstrual syndrome (PMS) and its association with certain nutritional and biological factors was studied in a sample of 203 regularly menstruating females aged (14-49 years) using a precoded questionnaire. The incidence of types A, H, C and D in the studied sample was 39%, 29%, 7.4% and 6.4% respectively; however, 15% of the subjects were not diagnosed as PMS while 2.5% had the combination of all PMS subtypes. Using a chisquare test, a significant association (P<0.05) was found between PMS types and age, marital status, smoking, coffee consumption and tea consumption while no significant association (P>0.05) was found between PMS types and parity, fat percent, body mass index, use of oral contraceptives or exercise. Dietary intakes of 15 of the above mentioned PMS subjects aged (18-21 years) were assessed using a 3 day dietary intake record and were analyzed for selected macro and micronutrient in both pre- (days 23-25) and post- (in days 4-10) menstrual phases. Compared with postmenstrual dietary intakes, premenstrual dietary intakes of the sample were slightly but not significantly higher in carbohydrates, fat, sugar, protein, energy, fiber, calcium, phosphorous, sodium, vitamin A, vitamin B1, vitamin B2, niacin, and were significantly higher (P<0.01) in iron and vitamin A but were significantly lower in zinc, magnesium, potassium vitamin C and vitamin B6. The fifteen PMS subjects were subjected to a nutrition-counseling programme consisting of discussions and written instructions to modify their dietary and health related habits. The effectiveness of the counseling programme was tested through the change in dietary intake and the change in the severity of PMS Symptom. Compared with premenstrual dietary intakes before the counseling programme, premenstrual dietary intakes of the sample following the counseling programme were lower in protein, carbohydrates, fat, energy, calcium, phosphorous, sodium, vitamin B1, vitamin B2, niacin and vitamin A, and were insignificantly higher in fiber, carbohydrates, zinc, magnesium, potassium and vitamin C but were significantly (P<0.03) higher in vitamin B and vitamin B6. The incidence of PMS types A and H was lower following the counseling programme and several PMS symptoms were alle- viated, especially those of types A and H. It may be concluded that self-help measures for PMS patients like dietary modification exercise and stress reduction are effective measures for alleviating PMS symptoms. However, because of the scarcity of studies dealing with PMS and its nutritional correlates, the significance of the present

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11. Characterization of Different Types of Honey and Comparison of Their Effect on Blood Glucose Level in a Sample of Diabetic Patients and a Sample of Healthy Persons (1993) Alia “Moh’d Barakat” Abu Rajab \ University of Jordan Supervisor: Dr. Hamed R. Takruri Co-Supervisor: Dr. Ali A. Mishal

This study aimed at characterization of some major types of local honey, using chemical tests and pollen analysis. Also, it aimed at exploration of the impact of these different honey types on the glycemic and insulinemic responses both in healthy and diabetic persons. Seven different types of honey were included in this study, five of which were of floral origin: citrus, mixed flora, locust pod, Spanish thistle and Christ thorn honeys which were gathered in two harvesting seasons. The floral origin of each honey type was confirmed depending on pollen analysis. The other two types were produced by feeding the bees sucrose solution to obtain sugar honey (sixth type) and sugar honey mixed with royal jelly at a level of 0.8% (seventh type). The chemical analysis of the different types of honey included moisture, ash, free acids, apparent reducing and total reducing sugars, apparent sucrose, glucose and fructose contents. Most of the chemical parameters, especially ash and free acid contents, differed among different types of honey at the two harvesting seasons. Generally, and in light of the results obtained, Jordanian honey could be considered of low moisture content <16.0% (which is a good quality criterion), of low ash content, and of medium free acid content. Contrary to what has been reported, sugar honey either mixed with royal jelly or not exhibited comparable composition to that of floral origin, particularly, in the apparent sucrose content. The seven types of honey in addition to white bread and sucrose were used in the glycemic response study. Twenty-three volunteers participated in this study; 14 were normal subjects and 9 were non-insulin dependent diabetes mellitus (NIDDM) patients. All the food items were administered on 50g carbohydrate basis. Using white bread as the reference food, all the honey types induced lower GI values than that of white bread (100%) in normal subjects with a range of 45.4-98.4%. None of these values differed significantly from that of white bread; however, some types were on the margin of significance as compared with white bread. Sucrose elicited the highest Gl value among all test food items (114.1%) which was significantly higher than those of Christ thorn honey ( p <0.03), sugar honey ( p <0.05) and on the margin of significance from mixed flora honey (p 0.053) . The insulin index value (II) was the highest for sucrose and the lowest for sugar honey. All the II values of honey types were not significantly different from that of white bread, and only II of Volume 11, No. 25, 2011 154 153

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sugar honey (75.4%) was significantly different from that of sucrose (149.0%). 11. Characterization of Different Types of Honey and Comparison of Their Effect For the NIDDM patients, the highest GI value was exhibited by sucrose on Blood Glucose Level in a Sample of Diabetic Patients and a Sample of Healthy (132.6%) . Only GI values of citrus honey of 87.5% (p<0.02) and locust pod honey of Persons (1993) 93.8% (p<0.05) were significantly lower than that of sucrose. None of the GI values of Alia “Moh’d Barakat” Abu Rajab \ University of Jordan the different types of honey differed from that of white bread, the values ranged from Supervisor: Dr. Hamed R. Takruri 87.5—113.7%. The highest II value was exhibited by sucrose (161.3%). Only II of Co-Supervisor: Dr. Ali A. Mishal white bread differed significantly from that of sucrose (p<0.03). None of the II values

of honey types differed significantly from white bread, the least was that of locust pod This study aimed at characterization of some major types of local honey, using honey (128.6%) and the highest was that of mixed flora honey (142.3%). Both types of chemical tests and pollen analysis. Also, it aimed at exploration of the impact of these sugar honey elicited in NIDDM patients, unlike in normal subject, comparable results different honey types on the glycemic and insulinemic responses both in healthy and between each other and in comparison with the other flora types. diabetic persons. The results of this study indicate that at least in the case of simple sugars, the Seven different types of honey were included in this study, five of which were of data obtained for normal subjects cannot be extrapolated to the diabetic patients. floral origin: citrus, mixed flora, locust pod, Spanish thistle and Christ thorn honeys which were gathered in two harvesting seasons. The floral origin of each honey type The comparable results of honey types and those of white bread in their glycemic was confirmed depending on pollen analysis. The other two types were produced by and insulinemic effects, indicate that honey could be of lower risk potential for feeding the bees sucrose solution to obtain sugar honey (sixth type) and sugar honey diabetic patients than what was traditionally thought. Further Studies of larger mixed with royal jelly at a level of 0.8% (seventh type). numbers of subjects for longer periods of time may reveal further information about The chemical analysis of the different types of honey included moisture, ash, free this subject. acids, apparent reducing and total reducing sugars, apparent sucrose, glucose and fructose contents. Most of the chemical parameters, especially ash and free acid contents, differed among different types of honey at the two harvesting seasons. Generally, and in light of the results obtained, Jordanian honey could be considered of low moisture content <16.0% (which is a good quality criterion), of low ash content, and of medium free acid content. Contrary to what has been reported, sugar honey either mixed with royal jelly or not exhibited comparable composition to that of floral origin, particularly, in the apparent sucrose content. The seven types of honey in addition to white bread and sucrose were used in the glycemic response study. Twenty-three volunteers participated in this study; 14 were normal subjects and 9 were non-insulin dependent diabetes mellitus (NIDDM) patients. All the food items were administered on 50g carbohydrate basis. Using white bread as the reference food, all the honey types induced lower GI values than that of white bread (100%) in normal subjects with a range of 45.4-98.4%. None of these values differed significantly from that of white bread; however, some types were on the margin of significance as compared with white bread. Sucrose elicited the highest Gl value among all test food items (114.1%) which was significantly higher than those of Christ thorn honey ( p <0.03), sugar honey ( p <0.05) and on the margin of significance from mixed flora honey (p 0.053) . The insulin index value (II) was the highest for sucrose and the lowest for sugar honey. All the II values of honey types were not significantly different from that of white bread, and only II of Volume 11, No. 25, 2011 155 153 154

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12. Effect of Baking Intensity (Browning) on the Protein Quality of Two Locally Produced Types of Ka’ak (1994) Baderah Musa Abu-Dweih\ University of Jordan Supervisor: Dr. Salma K. Tukan Co-Supervisor: Dr. Hamed R. Takruri

The effect of baking intensity on the protein quality of the two locally produced bakery products, qurshallah and kersina, was studied. Kersina is leavened by yeast, whereas qurshallah by ammonium bicarbonate and twice baked. Three browning levels of each Ka’ak type (light, medium and dark) were prepared by baking at the same temperature, but for different baking times. Proximate analysis was done and crude protein, crude fat, crude fiber, ash and moisture contents were determined. The browning levels of the two types were also biologically evaluated for their protein quality by NPU. Moisture content was significantly different among the various browning levels in the two Ka’ak types, it decreased significantly with increasing baking time. Fat and ash contents in kersina (19.4 and 1.8% dry matter respectively) were higher than those in qurshallah (12.5 and 0.7% dry matter respectively) while the average protein content was similar 9.6%, 9.5% dry matter basis respectively. Food consumption and gain in body weight decreased with increasing browning level. Dark browned qurshallah diet, medium and dark browned kersina diets (contain 7.5% protein as it is) caused a reduction in body weight of animals. Therefore, it is recommended not to consume the dark browned qurshallah or kersina. In spite of different ingredients and their proportions used for the production of each type of ka’ak, the protein quality of qurshallah and kersina was similar. The

NPUop, NPUst and NDpE% values for light browned qurshallah were the highest (63.9, 64.7 and 4.2 respectively), and were significantly different from medium browned qurshallah (56.4, 56.3 and 3.7 respectively), but not from dark browned qurshallah (62.1, 62.9 and 4.2 respectively). The NPUop, NPUst and NDpE% values for the three browning levels of kersina were not significantly different from each other. The values for the light browning were (60.2, 60.6 and 4 respectively), for the medium browning were (64.1, 64.8 and 4.2 respectively) and for the dark browning were (61.1, 61.6 and 4 respectively).

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12. Effect of Baking Intensity (Browning) on the Protein Quality of Two Locally 13. A Study of Hemodialysis Patients and the Effect of Nutritional Extension on Produced Types of Ka’ak (1994) the Nutritional Status of a Selected Sample of Them in Jordan (1994) Baderah Musa Abu-Dweih\ University of Jordan Andera Jalil Ayoub Sweiss\ University of Jordan Supervisor: Dr. Salma K. Tukan Supervised by: Dr. Flamed R. Takruri Co-Supervisor: Dr. Hamed R. Takruri Co-Supervised By: Dr. Yousef S. Hamzeh

The effect of baking intensity on the protein quality of the two locally produced This study included three parts: survey on hemodialysis patients in Jordan, bakery products, qurshallah and kersina, was studied. Kersina is leavened by yeast, nutritional assessment of a sample of them in the kidney unit of Jordan University whereas qurshallah by ammonium bicarbonate and twice baked. Hospital, and nutrition counseling of half of those patients and studying the effect of Three browning levels of each Ka’ak type (light, medium and dark) were nutrition counseling on their nutritional status. prepared by baking at the same temperature, but for different baking times. Proximate Data about hemodialysis patients (HDP) in Jordan were collected from all kidney analysis was done and crude protein, crude fat, crude fiber, ash and moisture contents units in Jordan. The data collected included the number of hemodialysis patients, age, were determined. The browning levels of the two types were also biologically sex, blood group, residency, and cause of renal failure. There were nine kidney units evaluated for their protein quality by NPU. until April 1992 distributed as follows: Amman 3, Irbid 2, Zarka 1, Karak 1, Maan 1, Moisture content was significantly different among the various browning levels and Aqaba 1. The total number of HDP in Jordan until April 1992 was 456 (114 in the two Ka’ak types, it decreased significantly with increasing baking time. Fat and patient/million population). No sex differences were detected. Children under age 19 ash contents in kersina (19.4 and 1.8% dry matter respectively) were higher than those were not a risk group whereas most HDP were concentrated in the age groups 40-49, in qurshallah (12.5 and 0.7% dry matter respectively) while the average protein 50-59, and 60-69. The highest proportion of patients was in Amman Governorate content was similar 9.6%, 9.5% dry matter basis respectively. followed by Irbid and Zarka governorates. In terms of number of hemodialysis patients Food consumption and gain in body weight decreased with increasing browning per 10,000 population, the highest figure was in Zarka. level. Dark browned qurshallah diet, medium and dark browned kersina diets (contain The main presumed causes of chronic renal failure in HDP were chronic 7.5% protein as it is) caused a reduction in body weight of animals. Therefore, it is glomerulonephritis (29.4%), diabetes mellitus (10.5%). Unknown causes contributed recommended not to consume the dark browned qurshallah or kersina. to 28.2%. Diabetes mellitus appeared to be more important cause of chronic renal In spite of different ingredients and their proportions used for the production of failure in older age than other presumed causes, whereas chronic glomerulonephritis each type of ka’ak, the protein quality of qurshallah and kersina was similar. The was more important in younger age than other causes. 45% of hemodialysis patients

NPUop, NPUst and NDpE% values for light browned qurshallah were the highest (63.9, were in the A+ blood group, 28.9% in 0+ group and 13.3 % in the B+ group. 84% of 64.7 and 4.2 respectively), and were significantly different from medium browned HDP had hepatitis B infection. The prevalence of renal failure in Jordan is relatively qurshallah (56.4, 56.3 and 3.7 respectively), but not from dark browned qurshallah high. (62.1, 62.9 and 4.2 respectively). Twenty adult hemodialysis patients (10 males and 10 females) in the kidney unit of JUH were assessed 4-5 weekly intervals over 3 months. The nutritional assessment The NPUop, NPUst and NDpE% values for the three browning levels of kersina included biochemical, body weight interdialytic, weight gain, and dietary assessment. were not significantly different from each other. The values for the light browning There were significant differences between males and females (P < 0.05) regrading were (60.2, 60.6 and 4 respectively), for the medium browning were (64.1, 64.8 and energy and nutrient intake except calcium, phosphorous and water. In general, males’ 4.2 respectively) and for the dark browning were (61.1, 61.6 and 4 respectively). intake of energy and protein was significantly higher than females, but it was low in both sexes and it did not meet their recommended intakes. Males’ dry body weight was 93% of their desirable body weight whereas females’ dry body weight was 81% of their desirable body weight. Both sexes were at risk of mild and moderate protein-energy malnutrition. Interdialytic weight gain was high in both sexes (4.3kg ± 0.21). Hemodialysis patients had normal predialysis serum sodium, calcium, albumin and high levels of potassium, phosphorous, magnesium, Volume 11, No. 25, 2011 155 156 157

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urea, creatinine and uric acid. Hemoglobin and hematocrit were low in male and female hemodialysis patients but they were lower in females (7.9 g/dl, 0.24 and 6.3 g/dl, 0.20) respectively. Ten patients (5 males and 5 females) of the 20 hemodialysis patients were counseled using a nutritional counseling program. The rest 10 patients were left without counseling. The two groups were given an evaluation exam before and after counseling. The first group patients were counseled over one month (8 sessions for each patient) then they were left one month and reassessed over 3 months. After counseling no significant differences were detected between counseled and non- counseled groups except for water intake of female patients and sodium intake of male patients which were decreased in the counseled groups. However, there was a slight increase in the hemoglobin in males and in serum albumin in both sexes. Regarding the scores of the exam, counseled male and female patients got higher scores after counseling as compared with non-counseled patients (P<0.001), whereas before counseling there were no significant differences between the two groups. Generally, in this study hemodialysis patients improved their knowledge about their disease and diet after counseling, but their compliance was poor. This could be due to psychological reasons, scocio-demographic reasons renal- related issues, and/or the fact that the period of counseling might have not been long enough.

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Arab Journal of Food & Nutrition urea, creatinine and uric acid. 14. Study of the Nutritional Value of Black Cumin Seeds (Nigella sativa L.) (1995) Hemoglobin and hematocrit were low in male and female hemodialysis patients Majdoleen Abdel Fattah Dameh\ University of Jordan but they were lower in females (7.9 g/dl, 0.24 and 6.3 g/dl, 0.20) respectively. Supervisor: Dr. Hamed R. Takruri Ten patients (5 males and 5 females) of the 20 hemodialysis patients were counseled using a nutritional counseling program. The rest 10 patients were left The nutritional value of five samples of black cumin seeds from different sources without counseling. The two groups were given an evaluation exam before and after available in the local market were studied. One sample was of Indian origin, one was counseling. The first group patients were counseled over one month (8 sessions for from Turkey, two were from Syria and one was locally produced. The average means each patient) then they were left one month and reassessed over 3 months. After of proximate analysis on dry matter basis were 21.6 % crude protein, 40.6% fat, 4.5% counseling no significant differences were detected between counseled and non- ash, 3.8% moisture, 8.4% crude fiber and 24.9% of soluble carbohydrate. counseled groups except for water intake of female patients and sodium intake of male Regarding mineral analyses the black cumin seeds were rich in iron, copper, zinc patients which were decreased in the counseled groups. However, there was a slight and phosphorus. The average mineral contents per 100 g of black cumin seeds were: increase in the hemoglobin in males and in serum albumin in both sexes. Regarding calcium, 186 mg; iron, 10,5 mg; copper, 1.8 mg; sodium, 50 mg; potasium, 526 mg; the scores of the exam, counseled male and female patients got higher scores after zinc, 6.0 mg and phosphorus, 527 mg. counseling as compared with non-counseled patients (P<0.001), whereas before The average means of vitamin analyses of 100 g of seeds were: thiamin, 1.54 mg; counseling there were no significant differences between the two groups. riboflavin, 0.1 mg; niacin, 5.7 mg; pyridoxine, 0.5 mg; biotin, 38 g and folic acid, 61 Generally, in this study hemodialysis patients improved their knowledge about g. their disease and diet after counseling, but their compliance was poor. This could be The protein quality of black cumin seeds was evaluated using net protein due to psychological reasons, scocio-demographic reasons renal- related issues, and/or utilization (NPU) and net dietary protein energy percent (NDPE %) for two samples the fact that the period of counseling might have not been long enough. from Syria and Turkey, while protein efficiency ratio (PER) was determined for the Syrian sample only. The results indicate that the NPU standardized of Turkish black cumin seeds was significantly (P <0.05) higher than that of Syrian type. The mean results (± SD) were 54.6± 2.72 for the Syrian type and 63.1 ± 3.74 for the Turkish one. The NDPE % mean results (± SD) were 5.3 ± 0.79 and 5.6 ± 0.26 for the Syrian and the Turkish samples respectively. The PER adjusted value for the Syrian samples was 1.95. The results of protein quality evaluation, namely NPU, NDPE % and PER all suggest that black cumin is relatively of good protein quality.

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15. A Comparison of the Effect of Breast Feeding and Formula Feeding on Plasma Lipids and Lipoproteins in a Group of Infants in Jordan (1995) Mahmoud Abdullah Elkhateib\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

The effects of breast feeding and formula feeding on plasma lipids and lipoproteins were investigated in a group of full-term infants (n= 95) aged 3-4 months. Infants were either breast-fed (n= 53), or formula-fed (n=42). The breast-fed group was subgrouped into exclusively breast-fed (n= 37), and mixed breast-fed (n= 16). The formula-fed group was also subgrouped into pure formula-fed (n=33), and weaned (n =9). Comparison between different commercial formulas and plasma lipids and lipoproteins in formula-fed infants were examined. Relations between maternal dietary intakes of proximate nutrients, cholesterol, and fatty acids and infant plasma lipids and lipoproteins were also examined in the 53 lactating mothers and their infants. Plasma levels of total cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), triglycerides (TG) and their calculated ratios were determined in all infants. Infant feeding type, clinical data and anthropometric measurements were collected. Information on maternal health, personal and social status as well as dietary intake data of the lactating mothers was also collected. Although breast-fed infants had a higher trend of plasma levels of total cholesterol (3.70 ± 0.12) compared to formula-fed infants (3.40 ±0.10), the difference was not significant. Breast-fed infants had significantly lower plasma HDL-C levels (0.61±0.02) than formula-fed infants (0.71±0.04). Plasma LDL-C levels were found to be significantly higher in breast-fed infants (2.47±0.12) than formula-fed infants (2.02±0.10). The formers tended to have significantly higher ratio of LDL-C to HDL-C (4.35±0.30) than the latters (3.3±0.25). Pure formula-fed infants had significantly lower LDL-C levels than exclusively or mixed breast-fed, or weaned infants. Differences in these variables between breast-fed and formula-fed infant subgroups were minimal. Differences in plasma TG levels and the ratios of total cholesterol to TG between breast-fed and formula-fed infants and their respective groups were not significant. When data from all studied infants were analyzed together, positive correlations were obtained between plasma total cholesterol levels (r= 0.23), Plasma LDL-C levels (r = 0.21) and the lengths of infants measured at the time of the study. The latter positively correlated (r = 0.42) with LDL-C levels in the formula-fed infants. These correlations were more apparent in the weaned infants. No such correlations were observed in the breast-fed or pure formula-fed infants. Head circumference positively correlated with plasma TG levels (r =0.32) in breast-fed infants and with the levels of plasma total cholesterol (r = 0.82) and LDL-C (r = 0.83) in the weaned infants. When data of maternal nutrient intakes and breast-fed infants’ plasma lipid

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15. A Comparison of the Effect of Breast Feeding and Formula Feeding on variables were analyzed together, significant negative correlations were observed Plasma Lipids and Lipoproteins in a Group of Infants in Jordan (1995) between infants plasma HDL-C levels and maternal intakes of proteins (r = - 0.34), Mahmoud Abdullah Elkhateib\ University of Jordan cholesterol (r = -0.32), saturated fatty acids (r =-0.27), palmitic acid (r= -0.37),stearic Supervisor: Dr. Mousa Numan Ahmad acid (r = -0.33) and linoleic acid (r=-0.33), These correlations seen to be reflected in significant positive correlations between the same maternal dietary factors and breast- The effects of breast feeding and formula feeding on plasma lipids and fed infants’ plasma LDL-C to HDL-C ratio. The pattern of these correlations became lipoproteins were investigated in a group of full-term infants (n= 95) aged 3-4 months. more apparent with the case of exclusive breast-fed infants . In the case of mixed Infants were either breast-fed (n= 53), or formula-fed (n=42). The breast-fed group breast-fed infants, the most apparent significant correlations obtained were the positive was subgrouped into exclusively breast-fed (n= 37), and mixed breast-fed (n= 16). The ones between infants’ plasma TG levels and maternal intakes of cholesterol (r =0,64), formula-fed group was also subgrouped into pure formula-fed (n=33), and weaned (n linoleic acid (r= 0.69), oleic acid (r=0.60), polyunsaturates (r=0.53) and =9). Comparison between different commercial formulas and plasma lipids and monounsaturates (r=0.55). The latter negatively correlated (r =0.52) with plasma LDL- lipoproteins in formula-fed infants were examined. Relations between maternal dietary C to I-IDL-C ratio. intakes of proximate nutrients, cholesterol, and fatty acids and infant plasma lipids and The data of the present study indicates significant differences in certain plasma lipoproteins were also examined in the 53 lactating mothers and their infants. Plasma lipid fractions between breast-fed and formula-fed infants, and their respective levels of total cholesterol, low-density lipoprotein cholesterol (LDL-C), high-density subgroups. Of particular were the differences in the plasma levels of HDL-C and LDL- lipoprotein cholesterol (HDL-C), triglycerides (TG) and their calculated ratios were C. The data also indicate a clear link between maternal intakes of dietary lipids, in determined in all infants. Infant feeding type, clinical data and anthropometric quantitative and qualitative wise, and infants’ plasma lipid variables. It may be measurements were collected. Information on maternal health, personal and social suggested that maternal diet particularly fat fraction, can influence infants’ plasma status as well as dietary intake data of the lactating mothers was also collected. lipid and lipoproteins, and may be considered a potential factor behind the apparent Although breast-fed infants had a higher trend of plasma levels of total controversy in the results of several studies regarding the effect of type of feeding on cholesterol (3.70 ± 0.12) compared to formula-fed infants (3.40 ±0.10), the difference plasma lipid variables in infants. was not significant. Breast-fed infants had significantly lower plasma HDL-C levels (0.61±0.02) than formula-fed infants (0.71±0.04). Plasma LDL-C levels were found to be significantly higher in breast-fed infants (2.47±0.12) than formula-fed infants (2.02±0.10). The formers tended to have significantly higher ratio of LDL-C to HDL-C (4.35±0.30) than the latters (3.3±0.25). Pure formula-fed infants had significantly lower LDL-C levels than exclusively or mixed breast-fed, or weaned infants. Differences in these variables between breast-fed and formula-fed infant subgroups were minimal. Differences in plasma TG levels and the ratios of total cholesterol to TG between breast-fed and formula-fed infants and their respective groups were not significant. When data from all studied infants were analyzed together, positive correlations were obtained between plasma total cholesterol levels (r= 0.23), Plasma LDL-C levels (r = 0.21) and the lengths of infants measured at the time of the study. The latter positively correlated (r = 0.42) with LDL-C levels in the formula-fed infants. These correlations were more apparent in the weaned infants. No such correlations were observed in the breast-fed or pure formula-fed infants. Head circumference positively correlated with plasma TG levels (r =0.32) in breast-fed infants and with the levels of plasma total cholesterol (r = 0.82) and LDL-C (r = 0.83) in the weaned infants. When data of maternal nutrient intakes and breast-fed infants’ plasma lipid

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16. Assessment of the Protein-Energy Malnutrition in Adult Hospitalized Patients with Major Surgery (1995) Sufyan Ahmad Mohammad Othman\ University of Jordan Supervisor: Dr. Khader A. El-Masri

This study was conducted to assess the protein-energy status of a group of adult patients with elective major surgery at admission and discharge from hospital. Thirty patients participated in the study: thirteen from a private hospital and seventeen from a governmental hospital. All had major intraabdominal or intrathoracic surgical procedures. The protein-energy status of the patients was assessed on the day of admission (initial assessment) and on the day of discharge (final assessment). The following parameters were used: serum albumin, serum transferrin, total lymphocyte count, mid- upper arm circumference, mid-upper arm muscle circumference, upper arm muscle area, biceps skinfold thickness, triceps skinfold thickness, upper arm fat area, recent weight loss before admission, weight-for-height index and postoperative weight loss. Food consumption was measured through all hospital days by the weighing method. The protein and energy intake was determined for each patient, and compared with protein and energy requirements. Patients were diagnosed for clinical symptoms of protein-energy malnutrition. The most frequent abnormality observed in both hospitals in the initial and final assessments was moderate to severe somatic (muscle) protein depletion which continued throughout the hospital stay, where the average length of hospitalization was 5.4 days (range, 2-10 days). In the initial assessment, 70% and 50% of the governmental and private hospital groups, respectively, showed deficiencies as indicated by upper arm muscle area. In the final assessment, arm muscle area indicated that 80% and 60% of the governmental hospital and private hospital groups, respectively, had muscle protein depletion. In the initial assessment, low values of serum albumin, serum transferrin and total lymphocyte count were prevalent in 3.3%, 33.3% and 16.7% of total patients, respectively. Corresponding values in the final assessment were 20%, 66.7% and 36.7% for the three indicators, respectively. The same trend was observed for each hospital group. The increase in the frequency of abnormal values in total patients was only significant for serum albumin (p <0.01) and serum transferrin (p <0.02) and on the margin of significance for the total lymphocyte count (p< 0.08). Based on the prevalence of low values of arm muscle area and visceral protein indicators, mixed form of malnutrition was prevalent in the final assessment, which included: hypoalbuminemic malnutrition and muscle protein depletion. Only one patient (3.3%), in the initial assessment, and two patients (6.6%), in the

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16. Assessment of the Protein-Energy Malnutrition in Adult Hospitalized Patients final assessment, had weight deficiency as indicated by weight-for-height index. with Major Surgery (1995) Weight loss during hospitalization (5% admission weight) was observed in 23.3% of Sufyan Ahmad Mohammad Othman\ University of Jordan total patients and combined with somatic protein depletion in 30% of patients whose Supervisor: Dr. Khader A. El-Masri upper arm muscle area was determined. In the initial assessment low values for biceps skinfold, triceps skinfold and upper arm fat area were found in 5%, 15% and 15%, of total patients, respectively, This study was conducted to assess the protein-energy status of a group of adult without any significant change in the final assessment. patients with elective major surgery at admission and discharge from hospital. Thirty Mean values for all indicators fell significantly in the private hospital group (p patients participated in the study: thirteen from a private hospital and seventeen from a <0.03 - < 0.001) except for the mean value of total lymphocyte count which tended to governmental hospital. All had major intraabdominal or intrathoracic surgical decrease. In the governmental hospital group, mean values for all indicators fell procedures. significantly (P<0.02 - <0.01) except for total lymphocyte count and biceps skinfold The protein-energy status of the patients was assessed on the day of admission thickness which tended to decrease. (initial assessment) and on the day of discharge (final assessment). The following During hospitalization, the mean daily energy intake covered only 19% and 35% parameters were used: serum albumin, serum transferrin, total lymphocyte count, mid- of the mean daily energy requirements in the governmental and private hospital upper arm circumference, mid-upper arm muscle circumference, upper arm muscle groups, respectively. The respective values for mean daily protein intake were only 5% area, biceps skinfold thickness, triceps skinfold thickness, upper arm fat area, recent and 20% of the mean daily protein requirements. weight loss before admission, weight-for-height index and postoperative weight loss. Clinical symptoms of protein-energy malnutrition did not manifest in the patient Food consumption was measured through all hospital days by the weighing method. population during the short period of study. The protein and energy intake was determined for each patient, and compared with These results demonstrate a high prevalence of protein-energy malnutrition in protein and energy requirements. Patients were diagnosed for clinical symptoms of adult surgical patients before and after surgery. This problem is still unrecognized in protein-energy malnutrition. the study hospitals since the nutritional assessment is not done. The most frequent abnormality observed in both hospitals in the initial and final The results emphasize the importance of the role of the nutritionists at hospitals assessments was moderate to severe somatic (muscle) protein depletion which as nutrition counselors and educators. continued throughout the hospital stay, where the average length of hospitalization was 5.4 days (range, 2-10 days). In the initial assessment, 70% and 50% of the governmental and private hospital groups, respectively, showed deficiencies as indicated by upper arm muscle area. In the final assessment, arm muscle area indicated that 80% and 60% of the governmental hospital and private hospital groups, respectively, had muscle protein depletion. In the initial assessment, low values of serum albumin, serum transferrin and total lymphocyte count were prevalent in 3.3%, 33.3% and 16.7% of total patients, respectively. Corresponding values in the final assessment were 20%, 66.7% and 36.7% for the three indicators, respectively. The same trend was observed for each hospital group. The increase in the frequency of abnormal values in total patients was only significant for serum albumin (p <0.01) and serum transferrin (p <0.02) and on the margin of significance for the total lymphocyte count (p< 0.08). Based on the prevalence of low values of arm muscle area and visceral protein indicators, mixed form of malnutrition was prevalent in the final assessment, which included: hypoalbuminemic malnutrition and muscle protein depletion. Only one patient (3.3%), in the initial assessment, and two patients (6.6%), in the

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17. Nutrition Education for a Group of Overweight and Obese Girls and its Effect on Body Weight (1995) Manal Ghalib Qadri\ University of Jordan Supervisor: Dr. Hamed R. Takruri Co-Supervisor: Dr. Sa1ma K. Tukan

The effect of nutrition education on the weight of obese female students aged 16- 22 years was studied. The study extended over a 24 week period which was divided into 2 stages: The nutrition education stage (the first 12 weeks) and the follow-up stage (the second 12 weeks). Nutrition education for weight reduction was performed by two different methods: a nutrition leaflet alone, or the combination of the leaflet with individual counseling. Stepwise energy restriction, based on a balanced diet, was applied: The first step provided 75% of individual energy requirements, and the second step provided 65% of individual energy requirements. The later step was not made until slowing down of weight loss was reached. An overall weight loss was achieved at week 12 with significant differences between the group on nutrition education through the leaflet alone (-1.5kg ± 0.59) and that given the leaflet combined with individual counseling ( 4.3 kg ± 0.83). The reduction in the rate of weight loss due to adaptive metabolic changes was overcome by the second 5% energy restriction; this was especially true among subjects who complied to the program. At follow-up, weight was gained by subjects who received individual counseling after the break of communication with the nutrition counselor (-3.0±1.02 from initial), whereas weight continued to be lost among the group who received the leaflet alone (- 1.9±0.76 from initial). This would indicate a more lasting effect of the leaflet. Waist, hip and mid-upper arm circumferences showed statistical changes concurrent with weight changes, but fat percent, as estimated from skinfold measurements, did not indicate weight loss unless the loss reaches a certain point. It is concluded that nutrition education can he successfully done by well-studied simplified leaflets however, in order to obtain more tangible results, individual counseling is preferred. In addition, it seems that the use of body circumferences for monitoring changes in weight are better than the use of body fat percent, as the circumferences were more sensitive to minor changes in body weight, than fat percent.

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17. Nutrition Education for a Group of Overweight and Obese Girls and its Effect 18. The Nutritional Quality of Some Locally Marketed Cereal and Milk-Based on Body Weight (1995) Infant Foods (1995) Manal Ghalib Qadri\ University of Jordan Lina Zuheir Rushdi Al-Juneidi\ University of Jordan Supervisor: Dr. Hamed R. Takruri Supervisor: Dr. Salma K. Tukan Co-Supervisor: Dr. Sa1ma K. Tukan This study was earned out to investigate the nutritional quality of six locally marketed cereal and milk-based infant food brands (A, B, C, D, E, and F). Crude The effect of nutrition education on the weight of obese female students aged 16- protein, crude fat, ash, crude fiber and moisture contents were determined, the 22 years was studied. The study extended over a 24 week period which was divided composition of the different infant food brands varied. Four of them complied with the into 2 stages: The nutrition education stage (the first 12 weeks) and the follow-up stage specified limits set by the Jordanian Standards (JS), and two brands (E and F) were of (the second 12 weeks). lower protein contents (11.1 % and 10.2 % respectively) than the specified limits. Nutrition education for weight reduction was performed by two different Chemical composition determined for most infant food brands tended to agree with methods: a nutrition leaflet alone, or the combination of the leaflet with individual that declared on the label except for minerals. counseling. Reducing and non-reducing sugars were determined. The results showed that all Stepwise energy restriction, based on a balanced diet, was applied: The first step the studied brands contain high amounts of sugars, particularly brand F which contains provided 75% of individual energy requirements, and the second step provided 65% of 24% non-reducing sugars, and 36% total Sugars. individual energy requirements. The later step was not made until slowing down of Mineral and vitamin contents were also determined. Although the results of weight loss was reached. An overall weight loss was achieved at week 12 with mineral analyses showed a wide variation among different infant food brands, most significant differences between the group on nutrition education through the leaflet brands were good sources of most minerals except calcium, iron and zinc. alone (-1.5kg ± 0.59) and that given the leaflet combined with individual counseling ( The results of vitamin analyses indicated that all tested brands are considered 4.3 kg ± 0.83). good sources of thiamin, riboflavin, niacin, vitamin C and vitamin A. However, brand The reduction in the rate of weight loss due to adaptive metabolic changes was B had high amounts of vitamin A (12520 IU/100g) about ten times greater than the overcome by the second 5% energy restriction; this was especially true among subjects declared value. who complied to the program. Protein quality of the five brands (A, B, C, D and E) were determined using net At follow-up, weight was gained by subjects who received individual counseling protein utilization (NPU), net dietary protein energy percentage (NDpE %) and protein after the break of communication with the nutrition counselor (-3.0±1.02 from initial), digestibility coefficient. The results indicated that brand A has the highest values for whereas weight continued to be lost among the group who received the leaflet alone (- NPU (op), NPU (st), and NDpE % (85.9, 91.4, and 8.6 respectively). Brands A and C 1.9±0.76 from initial). This would indicate a more lasting effect of the leaflet. had significantly higher values than casein (80.3, 91 .0 and 8.2 for brand C and 73.7, Waist, hip and mid-upper arm circumferences showed statistical changes 83.9, 7.9 for casein respectively); the values for brand D were comparable to casein concurrent with weight changes, but fat percent, as estimated from skinfold and brands B and E had lower values than casein (52.4, 56.7, and 5.4 for brand B and measurements, did not indicate weight loss unless the loss reaches a certain point. 52.0, 56.6 and 5.5 for brand E respectively). NDpE % values indicated that brands A, C, and D) were suitable for infant It is concluded that nutrition education can he successfully done by well-studied feeding, while brands B and E cannot be depended upon as a single food for infant simplified leaflets however, in order to obtain more tangible results, individual feeding. Protein digestibility coefficient was high for all brands (ranged from 87.4 to counseling is preferred. In addition, it seems that the use of body circumferences for 94.4), but with significant differences among the brands. monitoring changes in weight are better than the use of body fat percent, as the circumferences were more sensitive to minor changes in body weight, than fat percent. According to the calculated index of nutritional quality (INQ) and animal experimentation, three of the six brands can be considered nutritious and of good protein quality.

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19. The Effect of the Addition of Sodium Bicarbonate on Some Aspects of the Nutritive Value of the Mashrouh Bread (1996) Reema Fayez Tayyem\ University of Jordan Supervisor: Dr. Hamed R. Takruri

This investigation was conducted to study the effect of sodium bicarbonate addition on some aspects of the nutritive value of Mashrouh bread. Three different levels of sodium bicarbonate addition were selected in order to cover the commonly used levels in bakeries. In addition, control Mashrouh bread (without sodium bicarbonate addition) was included. Proximate analysis for the air-dried Mashrouh bread baked with different sodium bicarbonate levels was conducted. The results obtained were 11.7-12,9% crude protein, 2.2-2.4% crude fat, 0.42-0.49% crude fiber, 3.8-4.1% dietary fiber, and 1.8- 2.3% ash contents (on DMB). The effects of sodium bicarbonate addition on thiamin, riboflavin, and niacin contents were studied. Thiamin content of the control Mashrouh bread was 3.28 mg and it decreased with increasing the sodium bicarbonate level to 3.1, 2.98, and 2.00 mg/kg bread (on DMB), for 0.1, 0.2, and 0.4% sodium bicarbonate addition, respectively. Riboflavin was not detected, probably because its content is low in Mashrouh bread. Liberation of niacin from its bound form increased by increasing the sodium bicarbonate level. The free niacin in the control was 18.3 mg, as compared with 19.7, 21.2, and 25.5 mg/kg bread (on DMB) in the Mashrouh bread baked with .0..1 0.2, and 0.4% of sodium bicarbonate, respectively. Lysinoalanine was not detected in Mashrouh bread even when the sodium bicarbonate level was 0.4%. The protein quality was evaluated by net protein utilization method and protein digestibility-corrected amino acid score method. The measured NPU(op), NPU(st), and NDpE% for the control Mashrouh bread were 47.5, 48.5, and 4.07%, respectively, whereas in Mashrouh bread baked with 0.1% sodium bicarbonate they were 46.1, 47.1, and 4.05%, respectively. In Mashrouh bread baked with 0.2% sodium bicarbonate these parameters NPU (op),NPU(st), and NDpE%) were 45.0, 45.6, and 3.91%, respectively, and for that baked with 0.4% they were 42.9, 43.5, and 3.82%, respectively. These two levels of sodium bicarbonate addition (0.2, 0.4%) caused a significant (p ≤ 0.05) decrease in the protein quality as compared with the control Mashrouh bread. The addition of sodium bicarbonate to Mashrouh bread only decreased the protein digestibility-corrected amino acid score significantly (p ≤ 0.05) at the 0.4% level when compared with the control Mashrouh and those baked with 0. 1 and 0.2% sodium bicarbonate.

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19. The Effect of the Addition of Sodium Bicarbonate on Some Aspects of the It is concluded from the present investigation that the addition of sodium Nutritive Value of the Mashrouh Bread (1996) bicarbonate in the baking of Mashrouh bread had an adverse effects on the protein Reema Fayez Tayyem\ University of Jordan quality, and thiamin content, whereas it had an improvement effect in the niacin Supervisor: Dr. Hamed R. Takruri content. It is, therefore, recommended that the addition of sodium bicarbonate must not exceed 0.2% to Mashrouh bread.

This investigation was conducted to study the effect of sodium bicarbonate addition on some aspects of the nutritive value of Mashrouh bread. Three different levels of sodium bicarbonate addition were selected in order to cover the commonly used levels in bakeries. In addition, control Mashrouh bread (without sodium bicarbonate addition) was included. Proximate analysis for the air-dried Mashrouh bread baked with different sodium bicarbonate levels was conducted. The results obtained were 11.7-12,9% crude protein, 2.2-2.4% crude fat, 0.42-0.49% crude fiber, 3.8-4.1% dietary fiber, and 1.8- 2.3% ash contents (on DMB). The effects of sodium bicarbonate addition on thiamin, riboflavin, and niacin contents were studied. Thiamin content of the control Mashrouh bread was 3.28 mg and it decreased with increasing the sodium bicarbonate level to 3.1, 2.98, and 2.00 mg/kg bread (on DMB), for 0.1, 0.2, and 0.4% sodium bicarbonate addition, respectively. Riboflavin was not detected, probably because its content is low in Mashrouh bread. Liberation of niacin from its bound form increased by increasing the sodium bicarbonate level. The free niacin in the control was 18.3 mg, as compared with 19.7, 21.2, and 25.5 mg/kg bread (on DMB) in the Mashrouh bread baked with .0..1 0.2, and 0.4% of sodium bicarbonate, respectively. Lysinoalanine was not detected in Mashrouh bread even when the sodium bicarbonate level was 0.4%. The protein quality was evaluated by net protein utilization method and protein digestibility-corrected amino acid score method. The measured NPU(op), NPU(st), and NDpE% for the control Mashrouh bread were 47.5, 48.5, and 4.07%, respectively, whereas in Mashrouh bread baked with 0.1% sodium bicarbonate they were 46.1, 47.1, and 4.05%, respectively. In Mashrouh bread baked with 0.2% sodium bicarbonate these parameters NPU (op),NPU(st), and NDpE%) were 45.0, 45.6, and 3.91%, respectively, and for that baked with 0.4% they were 42.9, 43.5, and 3.82%, respectively. These two levels of sodium bicarbonate addition (0.2, 0.4%) caused a significant (p ≤ 0.05) decrease in the protein quality as compared with the control Mashrouh bread. The addition of sodium bicarbonate to Mashrouh bread only decreased the protein digestibility-corrected amino acid score significantly (p ≤ 0.05) at the 0.4% level when compared with the control Mashrouh and those baked with 0. 1 and 0.2% sodium bicarbonate.

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20. A Study of the Nutritive Value of Milk Thistle Seeds (Silybum marianum L. Gaertn) (1996) Khazer S. Abu-Rajouh\ University of Jordan Supervisor: Dr. Hamed R. Takruri

Milk or lady thistle, Silybum marianum L. Gaertrn, is a common wild plant which grows in Jordan, in winter and spring. Milk thistle is eaten by people of the region especially in the rural areas: the stems are consumed raw whereas flower heads and stems are cooked, and the seeds are consumed raw or roasted. The plant contains many medicinal compounds and has been recently used in the treatment of some abdominal disorders. This study was conducted to determine the major nutrients of the milk thistle seeds, as well as some characteristic values and the fatty acid pattern (using GLC) of the extracted oil. The net protein utilization and the protein efficiency ratio, which are types of animal assay, were used to determine protein quality. Also the amino acid pattern of the protein was determined using HPLC analysis. The proximate analysis results of the seeds were 26.4 % crude fat, 25% crude fiber, 16.7% crude protein, 5.0 % moisture and 4.2 % ash. The iodine number of the oil was 102.6, saponification value 191.5, and non- saponifiable matter 1.8%. The milk thistle oil proved to be rich in linoleic acid (51.4%) and oleic acid (28.8 %) whereas the rest of the fatty acids (20 %) were distributed in descending order as follows : palmitic (9%), stearic (6 %‘). arachedic (3.7 %), behenic (I%). linolenic (0. 18 %). NPU(op).NPL (stand) NDpE % for seeds protein were 53, 57, 5.1 respectively, whereas these values for casein were 73, 80, 6.6 respectively. The PER operative was 2.3 for seeds protein versus 3.5 for casein, and the seeds PER corrected was 1.8. The sulfur amino acid content of thistle seeds protein was high (0.72g/g protein) this value is twice that found in cereal proteins. The chemical score was 0.65 and the protein digestibility corrected amino acid score was 0.567. It is concluded that oil, crude fiber and protein contents of the seeds were high, and protein quality was intermediate between soy bean and wheat protein, the oil has a high linoleic acid and polyunsaturated fatty acids content, and thus could be included among plant oils which have dietary and health applications.

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20. A Study of the Nutritive Value of Milk Thistle Seeds (Silybum marianum L. 21. The Effect of Nutrition Intervention on the Prevention of Iron Deficiency Gaertn) (1996) Anemia in a Sample of Pregnant Women in Amman (1996) Khazer S. Abu-Rajouh\ University of Jordan Ola Mohammad Azzam Younis\ University of Jordan Supervisor: Dr. Hamed R. Takruri Supervisor: Dr. Khader El-Masri

Milk or lady thistle, Silybum marianum L. Gaertrn, is a common wild plant This study was performed at the MCH-training center in Amman. The main which grows in Jordan, in winter and spring. Milk thistle is eaten by people of the objective was to study the effect of a nutrition intervention program on the prevention region especially in the rural areas: the stems are consumed raw whereas flower heads of iron-deficiency anemia, which is very common among pregnant women. This and stems are cooked, and the seeds are consumed raw or roasted. The plant contains educational program depends on substituting iron supplements with local foods many medicinal compounds and has been recently used in the treatment of some available in Jordan. Forty pregnant women were included in the study. They were abdominal disorders. assigned to an intervention group who received nutritional counseling through an This study was conducted to determine the major nutrients of the milk thistle intervention program and a control group who were left without counseling. The seeds, as well as some characteristic values and the fatty acid pattern (using GLC) of following indicators were used to study the effectiveness of the nutrition intervention the extracted oil. The net protein utilization and the protein efficiency ratio, which are program at the beginning and the end of the study: socioeconomic and health status, an types of animal assay, were used to determine protein quality. Also the amino acid evaluation exam for nutrition knowledge, anthropometric indicators, dietary intake, pattern of the protein was determined using HPLC analysis. clinical examination and biochemical parameters. Pregnant women in both groups The proximate analysis results of the seeds were 26.4 % crude fat, 25% crude were not given iron supplementation during the current pregnancy. fiber, 16.7% crude protein, 5.0 % moisture and 4.2 % ash. The iodine number of the The initial dietary assessment revealed that the mean intake of iron and zinc were oil was 102.6, saponification value 191.5, and non- saponifiable matter 1.8%. The milk inadequate in both groups (i.e. <65% of recommended dietary allowances); whereas thistle oil proved to be rich in linoleic acid (51.4%) and oleic acid (28.8 %) whereas mean dietary intake of energy, protein, vitamin A and vitamin C were adequate (i.e. > the rest of the fatty acids (20 %) were distributed in descending order as follows : 77% of recommended dietary allowances). At the final assessment, there was a palmitic (9%), stearic (6 %‘). arachedic (3.7 %), behenic (I%). linolenic (0. 18 %). significant increase in dietary iron intake (p<0.001) and zinc intake (p<0.05) they were NPU(op).NPL (stand) NDpE % for seeds protein were 53, 57, 5.1 respectively, 28±7.1 mg/day and 13±3.2 mg/day respectively among the intervention group vs. whereas these values for casein were 73, 80, 6.6 respectively. The PER operative was 16.2±2.8 mg/day and 9.8±2.4 mg/day respectively in the control group. Regarding the 2.3 for seeds protein versus 3.5 for casein, and the seeds PER corrected was 1.8. The nutrition test scores, no significant difference between both groups was found before sulfur amino acid content of thistle seeds protein was high (0.72g/g protein) this value counseling, whereas after counseling, the subjects in the intervention group got higher is twice that found in cereal proteins. The chemical score was 0.65 and the protein scores (p<0.001) than subjects in the control group. Mean hemoglobin and hematocrit digestibility corrected amino acid score was 0.567. reduced in both groups at the final assessment. However, this reduction was It is concluded that oil, crude fiber and protein contents of the seeds were high, significantly higher (p<0.01) among the control group. Serum iron, TIBC and and protein quality was intermediate between soy bean and wheat protein, the oil has a transferrin saturation were low in 10%, 15% and 20% respectively in the intervention high linoleic acid and polyunsaturated fatty acids content, and thus could be included group compared to 60%, 50°/o and 70% in the control group at the final assessment. among plant oils which have dietary and health applications. Mean serum ferritin was slightly but not significantly higher in the control group at the initial assessment, whereas it decreased significantly (p<0.001) at the final assessment. Iron-deficiency anemia was found in 40% of the pregnant women in the control group and 5% in the intervention group. The results of this study indicate that nutrition counseling without supple- mentation during pregnancy, beginning from the first trimester, can improve the eating patterns and dietary intake of pregnant women, in addition to reducing the incidence of iron-deficiency anemia.

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22. The Effect of Dietary Counseling and Iron Supplementation on Growth and Nutritional Iron Status in a Sample of Exclusively Breastfed Jordanian Infants from Four to Six Months of Age (1996) Hussein Saleh Qazaq\ University of Jordan Supervisor: Dr. Ahmad M. Faqih

The effect of different strategies like exclusive breastfeeding, dietary counseling and medicinal iron supplementation on the growth and iron status of 68 of 3-month- old infants who had been exclusively breastfed up to 4-to 6- months of age was assessed. Iron status of infants was determined by performing complete blood count and plasma ferritin at 3, 6, 9 and 12 months of infant’s age , and hence the prevalence of nutritional anemia (NA), depletion of iron stores (DIS) , iron deficiency (ID) without anemia and iron deficiency anemia (IDA) was determined for both sexes: males and females. Infant’s growth was assessed by measuring nude weight, recumbent length and head circumference and their derived indices : weight for age (W/A) height for age (H/A) and weight for height (W/H). Exclusive breastfeeding was followed up to 4 to 6 months of age beyond which dietary counseling and iron supplementation strategies were applied. At 3 mouths of age, none of the infants developed either ID without anemia or IDA, while 1.5% had DIS and about 3% had NA. At 6 months of age, 2% of the infants had ID without anemia, 4.4% had IDA, 134% had DIS and about 23% developed NA. None of the infants suffered from underweight, stunting or wasting either at 3 or 6 months age. The results indicate that the strategy of iron supplementation that was started at 6 months of age with a prophylactic dose of 1mg/kg/day was the best in terms of the prevalence of NA (5.9%) and IDA (0.0%), followed by the Strategy of dietary counseling with NA, 26% and IDA, 13%) , while in the control group the prevalence of NA and IDA was the highest :33.3% and 19%, respectively. None of the infants, anemic or non-anemic suffered from wasting, stunting or underweight. No significant association was detected between the prevalence of NA and the studied socioeconomic factors. The duration of EBF was significantly associated with the prevalence of NA with an inverse relationship, the longer the duration of EBF, up to 5-6 months of age, the lower the prevalence of NA (p < 0.013). No significant differences were detected between males and females regarding the prevalence of NA during the period of 9-1 2 months of age, while at 6 months of age, NA was significantly more prevalent in males than females.

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22. The Effect of Dietary Counseling and Iron Supplementation on Growth 23. A Study of Anthropometric Indicators of Overweight and Obesity and and Nutritional Iron Status in a Sample of Exclusively Breastfed Jordanian Dietary Habits of a Sample of Schoolchildren Aged 6-12 Years in Jordan (1997) Infants from Four to Six Months of Age (1996) Mayson Ahmad Darawsheh\ University of Jordan Hussein Saleh Qazaq\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad Supervisor: Dr. Ahmad M. Faqih

Body weight (W), height (H), circumferences of arm (AC), waist (WC) and hip The effect of different strategies like exclusive breastfeeding, dietary counseling (HG), skinfold thickness at biceps, triceps, suprailiac and subscapular, and some of and medicinal iron supplementation on the growth and iron status of 68 of 3-month- their indices including W/H, W/H2, W/H3, WC/HC and trunk ratio, as well as body fat old infants who had been exclusively breastfed up to 4-to 6- months of age was % and total body fat were studied in a random sample of 500 Jordanian assessed. Iron status of infants was determined by performing complete blood count schoolchildren, 236 boys and 264 girls apparently healthy, aged 6-12 years. Dietary and plasma ferritin at 3, 6, 9 and 12 months of infant’s age , and hence the prevalence habits and patterns of obese children were also studied in a subsample of 20 obese and of nutritional anemia (NA), depletion of iron stores (DIS) , iron deficiency (ID) 20 lean children of equal number of sexes, aged 10-12 years. without anemia and iron deficiency anemia (IDA) was determined for both sexes: W/H2, triceps and subscapular skinfold thicknesses were found to be the best males and females. indices of obesity. Prevalence of obesity in the subjects was about 17%, 7%, 6% and Infant’s growth was assessed by measuring nude weight, recumbent length and 8% according to relative body weight (120% desirable body weight), W/H2 triceps head circumference and their derived indices : weight for age (W/A) height for age and subscapular skinfold thicknesses respectively. WC/HC was found to be a poor (H/A) and weight for height (W/H). indicator of body fat distribution in boys and girls. Relative hyperphagia and several Exclusive breastfeeding was followed up to 4 to 6 months of age beyond which aberrant eating habits were observed in obese boys and girls. dietary counseling and iron supplementation strategies were applied. It may be concluded that W/H2 is the most suitable indicator of overweight and At 3 mouths of age, none of the infants developed either ID without anemia or obesity in children aged 6-12 years. Disturbed eating behaviors are main features of IDA, while 1.5% had DIS and about 3% had NA. At 6 months of age, 2% of the Jordanian obese boys and girls. More studies and national projects are needed to set up infants had ID without anemia, 4.4% had IDA, 134% had DIS and about 23% desirable body weight limits and indices, to estimate the prevalence of obesity in the developed NA. None of the infants suffered from underweight, stunting or wasting local population subgroups, and to eliminate the aberrant eating behaviors among either at 3 or 6 months age. school children in Jordan. The results indicate that the strategy of iron supplementation that was started at 6 months of age with a prophylactic dose of 1mg/kg/day was the best in terms of the prevalence of NA (5.9%) and IDA (0.0%), followed by the Strategy of dietary counseling with NA, 26% and IDA, 13%) , while in the control group the prevalence of NA and IDA was the highest :33.3% and 19%, respectively. None of the infants, anemic or non-anemic suffered from wasting, stunting or underweight. No significant association was detected between the prevalence of NA and the studied socioeconomic factors. The duration of EBF was significantly associated with the prevalence of NA with an inverse relationship, the longer the duration of EBF, up to 5-6 months of age, the lower the prevalence of NA (p < 0.013). No significant differences were detected between males and females regarding the prevalence of NA during the period of 9-1 2 months of age, while at 6 months of age, NA was significantly more prevalent in males than females.

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24. The Role of Vitamins A and C in Treating Nutritional Iron Deficiency Anemia in a Group of 9-to 36- Month –Old Jordanian Children (1997) Haifa Shaher Hmoud\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Co-Supervisor: Dr. Fares Madanat

The role of the vitamins A and C supplementation in treating iron deficiency anemia was studied in a sample of 123 anemic children aged 9-to-36 months. The Children were randomly allocated into four groups, and were all treated with oral medicinal iron drops. Group I was not supplemented with any vitamin (the control group), group II was supplemented with vitamin C, group III with vitamin A, and group IV with the vitamins A and C. Iron status of children was determined by performing complete blood count and serum ferritin analysis at the beginning of the study and monthly thereafter for a period of two months. Serum retinol evaluation was determined in the initial and final visits. The results subsequent to a period of two months therapy with iron and the vitamins A & C supplementation indicate a significant increase (P<0.01) in all hematological indices of hemoglobin (Hb), hematocrit (Hct), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), and serum ferritin (SF) for all treatments. The percentages of children with iron deficiency anemia (IDA) whose hemoglobin became normal (Hb10.5 g/dL) were 76.7, 90.9, 76.7, and 70.0 for groups I, II, III and VI, respectively with an apparent trend in favor of vitamin C supplementation. This trend attends a level of significance only between the groups II and VI. The respective percentages of children whose IDA was normalized (Hb> 10,5 g/dL and MCV> 72 fL) were 10.0, 33.3, 20.0 and 16.7%, with a significant improvement (p=0.018) in favor of the vitamin C supplemented group (group II) to the control (group I). No effect for vitamin A supplementation on hematological data was observed, suggesting a normal vitamin A status which was confirmed by an observed normal serum retinol level (an average mean of 38.3 g/dL) and an adequate vitamin A intake, 137% of recommended dietary allowances. According to growth assessment, none of the children suffered from stunting, wasting or underweight. Under the conditions of this study an overall prevalence of anemia (Hb< 10.5 g/dl) and iron deficiency anemia (Hb< 10.5g/dl and SF<12  g/l) were estimated to be 15.8% and 7.8% respectively.

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24. The Role of Vitamins A and C in Treating Nutritional Iron Deficiency Anemia 25. Study of Frame Size of Jordanian Adult Males Using Some Anthropometric in a Group of 9-to 36- Month –Old Jordanian Children (1997) Indicators (1997) Haifa Shaher Hmoud\ University of Jordan Omar Khaled Salem Al-Bokai\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Supervisor: Dr. Khader A. El-Masri Co-Supervisor: Dr. Fares Madanat Co-Supervisor: Dr. Anwar Batieha

The role of the vitamins A and C supplementation in treating iron deficiency anemia was studied in a sample of 123 anemic children aged 9-to-36 months. The A study of a total of 299 males, 20-35 years of age (148 students and 151 em- Children were randomly allocated into four groups, and were all treated with oral ployees) was conducted at the University of Science and Technology (JUST), Irbid, medicinal iron drops. Group I was not supplemented with any vitamin (the control Jordan, to study frame size of a group of Jordanian adult males using the following group), group II was supplemented with vitamin C, group III with vitamin A, and anthropometric measurements: weight and height; skinfold thicknesses, including group IV with the vitamins A and C. Iron status of children was determined by biceps, triceps, subscapular, supra-iliac, and abdomen; body breadths, including performing complete blood count and serum ferritin analysis at the beginning of the biacromial, bitrochanteric, knee, wrist, elbow, and ankle; and body circumferences, study and monthly thereafter for a period of two months. Serum retinol evaluation was including chest, waist, abdomen, hip, upper arm, and wrist; in addition to blood determined in the initial and final visits. pressure and pulse rate. The results subsequent to a period of two months therapy with iron and the A mathematical model for determining the body frame size for Jordanian group vitamins A & C supplementation indicate a significant increase (P<0.01) in all (BFS model) is presented that is based on the predicted value of the sum of biacromial, hematological indices of hemoglobin (Hb), hematocrit (Hct), mean corpuscular bitrochanteric, wrist, elbow, and ankle breadths and height/wrist circumference ratio to volume (MCV), mean corpuscular hemoglobin (MCH), and serum ferritin (SF) for all body height. Also, two methods termed EBA and EBH were suggested using the treatments. The percentages of children with iron deficiency anemia (IDA) whose indicators of elbow breadth by age and elbow breadth by height for the Jordanian hemoglobin became normal (Hb10.5 g/dL) were 76.7, 90.9, 76.7, and 70.0 for groups group. I, II, III and VI, respectively with an apparent trend in favor of vitamin C Subjects were classified into small, medium, and large frame-size categories by supplementation. This trend attends a level of significance only between the groups II using the following determinant methods: Metropolitan Life method (1983), Frisancho and VI. The respective percentages of children whose IDA was normalized (Hb> 10,5 method (1984), “HAT” model (1982), Grant method (1980), and the two suggested g/dL and MCV> 72 fL) were 10.0, 33.3, 20.0 and 16.7%, with a significant methods-EBH and EBA, and the derived BFS model. The results showed that a small improvement (p=0.018) in favor of the vitamin C supplemented group (group II) to the percentage of subjects (1.0-3.3%) were classified as large frame size category using control (group I). No effect for vitamin A supplementation on hematological data was the first three methods, while the other four methods classified the subjects into small observed, suggesting a normal vitamin A status which was confirmed by an observed (10.0-28.4%), medium (51.8-75.6%), and large frame size (14.4-22.1%), which were normal serum retinol level (an average mean of 38.3 g/dL) and an adequate vitamin A met approximately as hypothesized. Also percentile ranking of body frame-size intake, 137% of recommended dietary allowances. According to growth assessment, categories for body weight, percentage fat, and fat-free mass was obtained using the none of the children suffered from stunting, wasting or underweight. BFS model. Under the conditions of this study an overall prevalence of anemia (Hb< 10.5 All frame-size determinant methods were evaluated in terms of their relationship g/dl) and iron deficiency anemia (Hb< 10.5g/dl and SF<12  g/l) were estimated to be with body composition, blood pressure, and their appropriateness and applicability. 15.8% and 7.8% respectively. The results revealed that only BFS and “HAT” models showed that differences in body weight between frame size categories were primarily due to difference in fat-free mass that is fat-free mass increased per frame size, while fat per frame size was not affected. This result demonstrated that these two models fit the criteria to be determinants of frame size, whereas the other methods showed that body weight differences between frame size categories were primarily due to increased fat free mass and fat mass per frame size. Volume 11, No. 25, 2011 171 172 173

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The results showed that no relationship was found between frame size and blood pressure. Body circumferences were found to be not suitable for use as frame size es- timator due to high association with body fat, particularly waist and abdomen circumferences (r=0.80, 0.3; p= 0.001). Body breadths were found to be suitable as frame size estimators, particularly ankle and wrist breadths because they were weakly correlated with body fat (r=0.08, 0.14; p=0.000). Study results showed that the mean of all measured skeletal diameters were less than the mean of skeletal diameters reported in American studies, thus Jordanian subjects are narrowly built, while American subjects are broadly built, Smaller Jordanian frame size may be due to genetic factors or/and be due to imbalanced nutrition and lower physical activity. It is concluded that the best frame size determination method for the Jordanian population is the mathematical model derived in this study, termed BFS model. However, one limitation for the use of this model lies in its being derived from a relatively small, selected sample size. It is recommended that this study be carried out on a larger sample.

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The results showed that no relationship was found between frame size and blood 26. Bioavailability of Fe, Ca, and Zn in Rats for Some Selected Plant Foods pressure. (Thyme, Milk Thistle Seeds, Sesame Seeds, Fenugreek Seeds, and Black Cumin) Body circumferences were found to be not suitable for use as frame size es- (1998) timator due to high association with body fat, particularly waist and abdomen Seham M. Abu-Jadayil\ University of Jordan circumferences (r=0.80, 0.3; p= 0.001). Body breadths were found to be suitable as Supervisor: Dr. Salma Tukan frame size estimators, particularly ankle and wrist breadths because they were weakly Co-Supervisor: Dr. Hamed Takruri correlated with body fat (r=0.08, 0.14; p=0.000).

Study results showed that the mean of all measured skeletal diameters were less than the mean of skeletal diameters reported in American studies, thus Jordanian The bioavailability of calcium, iron and zinc from some selected local plants subjects are narrowly built, while American subjects are broadly built, Smaller (fenugreek seeds raw and cooked, milk thistle seeds, black cumin seeds, sesame seeds Jordanian frame size may be due to genetic factors or/and be due to imbalanced and dry thyme) was studied by the total collection method using Sprague- Dawley rats. nutrition and lower physical activity. Tissues concentrations of the minerals were taken as response parameters for the It is concluded that the best frame size determination method for the Jordanian bioavailability. population is the mathematical model derived in this study, termed BFS model. Milk thistle seeds, sesame seeds and dry thyme were particularly rich in calcium, However, one limitation for the use of this model lies in its being derived from a fenugreek seeds and thyme in iron, whereas, black cumin and fenugreek seeds in relatively small, selected sample size. It is recommended that this study be carried out protein. The average total weight gain was the highest and feed efficiency was the best on a larger sample. for rats fed milk thistle seeds (95.12 g and 4.31 respectively), and the poorest for animals fed dry thyme (12.70 g and 36.53 respectively). The apparent absorption percentage for calcium was the highest from cooked fenugreek seeds (83.08 ± 0.65) and the lowest from dry thyme (39.79 ± 1.17), while the highest total absorption was from milk thistle seeds (3.72 ± 0.07). The highest calcium utilization, as indicated by femur content, was the highest for the animals fed black cumin seeds and the lowest utilization was for those fed milk thistle seeds, whereas only those fed fenugreek seeds had a significant increase in serum calcium concentration. The apparent absorption percentage of iron was the highest for rats fed raw and cooked fenugreek seeds and dry thyme (30.28 ± 1 .99, 29.74 ± 1.83 and 29.40 ± 2.38 respectively). Also the highest total absorption was from dry thyme diet (141 .06±11.35). Rats fed black cumin seeds had the highest utilization of iron as indicated by its liver content, and those fed dry thyme had the lowest utilization. While animals fed black cumin seeds, fenugreek seeds or sesame seeds had significant increase in serum iron concentration after the experiment; the highest increase in hemoglobin concentration after the experiment was observed in animals fed raw and cooked fenugreek seeds. On the other hand, the highest apparent absorption percentage of zinc was from cooked fenugreek seeds and black cumin seeds (36.83 ± 1.22 and 33.39 ± 0.72 respectively). Also, the highest total absorption was from black cumin seeds (8.59 ± 0.16), while the lowest apparent absorption percentage and total absorption were from sesame seeds (21.65±1.73 and 2.77±0.06), respectively. The highest utilization of zinc in tibia and liver was obtained in animals fed sesame seeds, followed by those fed Volume 11, No. 25, 2011 173 174 175

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fenugreek seeds and the lowest utilization was for the group fed black cumin seeds. In addition, animals fed black cumin seeds had significantly higher serum zinc concentration than the other groups. The cooking of fenugreek seeds increased the absorption of calcium and zinc, but had no effect on iron absorption. The study also revealed that the presence of certain substances in dry thyme seem to have adverse effects on animal growth, mineral absorption and hemoglobin concentration.

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Arab Journal of Food & Nutrition fenugreek seeds and the lowest utilization was for the group fed black cumin seeds. In 27. The Relation among Anthropometric Indicators, Body Fat and Blood Lipids addition, animals fed black cumin seeds had significantly higher serum zinc in Young University Females Having Normal Body Weight (1998) concentration than the other groups. Rola Ziad Ahmad Al Saad\ University of Jordan The cooking of fenugreek seeds increased the absorption of calcium and zinc, but Supervisor: Dr. Khader El Masri had no effect on iron absorption. The study also revealed that the presence of certain substances in dry thyme seem to have adverse effects on animal growth, mineral absorption and hemoglobin concentration. This research was meant to study correlations between anthropometric indicators, nutrient intakes and subcutaneous fat with blood lipids. For this purpose, 88 university female students (Jordan University, Amman Private University and Applied Science University) were chosen with normal body weight, age range of 19-26 years and with no health nor nutritional problems. Correlations were studied between the following indicators: weight (Wt-), body mass index (BMI), chest/abdomen ratio (CAR), waist/hip ratio (WHR), subcutaneous fat, circumferences of mid-upper arm, waist, hip and abdomen, equations predicting body fat percentage, macronutrient intakes (Carbohydrates, Proteins and fat), all with blood lipids, inc1udiig cholesterol (CH), triacyiglycerol (TG), high density lipoproteins (1IDL) and low density lipoproteins (LDL). It was found that weight had positive correlation with triacyiglycerol (r2=0.18, P<0.l). Also, hip and abdomen circumferences have positive significant correlation with cholesterol (r2=0.22, 0.21; P<0.05) and low density lipoproteins (r2=0.20, 0.20; P<0.05). Based upon subcutaneous fat indicators, it was found that there was positive significant correlation between triacyiglycerol and suprailiac skinfold thickness (r2=0.22, P<0.05). Additionally, it was found that body mass index of the Jordanian females group was positively correlated with triacyiglycerol level (r2=0.19; P<0.1) and negatively correlated with high-density lipoproteins (r2=-0.17; P<0.1). On the other hand, chest/abdomen ratio (CAR) was negatively correlated with cholesterol and triacylglycerol level in the blood (r2=-0.20, -0.23; P<0.05), while waist/hip ratio (WHR) gave no significant correlation with any blood lipids included in the study, but it was shown that, these females who had high waist/hip ratio (WHR) were likely to have high intake of protein (r2=0.20; P<0.05) and carbohydrates (r2=0.19; P<0.1) and subsequently high energy intake (r2=0.19 P<0.1). Also it was found that, intake of carbohydrates increased the level of blood triacylglycerol (r=0.20; P<005, while intake of proteins decreased the level of triacyiglycerol in the blood and increased the level of high density lipoproteins (r2=-0.19, 0.20; P<0. 1, P<0.05 respectively). Thus, the intake of proteins may prevent the incidence of hypertriglyceridemia. However, according to the confirmed correlations between some of the used indicators in this study, it is recommended to use weight, circumferences of hip, chest, abdomen, suprailiac skinfold thickness, body mass index and chest/abdomen ratio as Volume 11, No. 25, 2011 175 176 177

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indicators for predicting blood lipids level in the blood. Also it is suggested to intake proteins especially from white meats in order to prevent the incidence of hypertriglyceridemia and try to maintain the high ratio of waist/hip circumferences.

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Arab Journal of Food & Nutrition indicators for predicting blood lipids level in the blood. Also it is suggested to intake 28. Glycemic and Insulinemic Indices of Modified Arabic Sweets in Normal proteins especially from white meats in order to prevent the incidence of Healthy Subjects (1998) hypertriglyceridemia and try to maintain the high ratio of waist/hip circumferences. Ahmad N. Al-Zuriqat\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Co-Supervisor: Dr. Salah A. Jitawi

This study aimed at examining the glycemic and insulinemic indices of plain minced dates and three types of modified Arabic sweet groups in normal volunteers, each of whom served as his own control by ingesting the reference white bread. Fifty grams carbohydrate portion of each food item was ingested by five subjects. The date pastries (Ma‘amoul b‘tamer) group resulted in glycemic index (GI) and the respective insulin index (II) values (mean ± SE) of 71.5% ± 7.5 and 107.0±12.8 for Ma ‘amoul b ‘tamer made from wheat flour (93% extraction rate) and sucrose (WDS), 61.4% ±2.8 and 96.5% + 6.8 for that made from wheat flour and fructose (WDF) , 58.6% ± 2.3 and 81.3% ±7.2 for that made from wheat flour, sucrose and pistachio nuts (WDSN), 70.7% ±13.1 for that made from semolina and sucrose (SmDSN), 61.8% ± 4.9 and 95.6% ± 5.6 for that made from semolina, sucrose and pistachio nuts (SmDSN) and 65.2 ± 9.9 and 61.0 ± 6.9 for plain minced dates . Non of the GI values differed significantly from one another, and no significant differences were detected between II values of different Ma ‘amoid b ‘tamer types, while the II value of plain minced dates was significantly lower ( p<0.05) than that of all Ma ‘amoul b ‘tamer types except that of WDSN . The sesame biscuits (Barazeq b ‘simsim) group resulted in GI and the respective II values (mean ±SE) of 64.5%±3.7 and 87.1% ± 7.0 for Barazeq b’simsim with sucrose (BS) and 50.8% + 6.0 and 107.9% ± 8.4 for that with fructose. No significant differences were detected between GI and II values of the tow types of Barazeq. In cheese pastries group (Knafeh b jibn) the ordinary Knafeh b jibn with sucrose syrup (KS) resulted in GI and the respective II values (mean ± SE) of 96.0 ± 5.9 and 95.2% ± 8.0 , that with fructose syrup (KE) were 80.3 % ± 3.7 and 110.8 % ± 11.4, and that with honey were 63.9% ± 6.8 and 129.0± 9.3 . The replacement of sucrose syrup with mixed flora honey resulted in significantly lower (p < 0.05) GI value, while the replacement with fructose syrup tended to give a lower GI value than that with the sucrose syrup. None of II values for KS, KE and KH differed significantly from one another. Except for the ordinary KS, all the modified sweets as well as minced dates resulted in GI values that were significantly lower (p<0.05) than that of white bread (100%) , KS resulted in comparable GI value to that of white bread, and except for plain minced dates which resulted in II value which was significantly lower (p<0.05) than that of white bread (100%) , all the modified sweets resulted in comparable II values with that of white bread. Weak correlations were found between the GI and II values and between the observed and the predicted GI Volume 11, No. 25, 2011 177 178 179

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values of all modified sweets. The results of this study suggest that, the three Arabic sweets and their mod- ifications as a carbohydrate source can be moderately included as part of the diabetic diets in substitution of other carbohydrates ; however, taking into account their fat content.

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Arab Journal of Food & Nutrition values of all modified sweets. 29. Glycemic and Insulinemic Indices of Selected Local Food Items in Normal The results of this study suggest that, the three Arabic sweets and their mod- Healthy Subjects (1998) ifications as a carbohydrate source can be moderately included as part of the diabetic Khawla M. Abu-Shreikh\ University of Jordan diets in substitution of other carbohydrates ; however, taking into account their fat Supervisor: Dr. Ahmad M. Faqib content. Co-Supervisor: Dr. Kamel M. Ajlouni

This study was carried out to determine the effect of different local foods on the postprandial serum glucose and insulin responses as indicated by their glycemic and insulinemic indices. Two major food groups, which included ten different food items, were tested individually in a group of five healthy fasting volunteers. One group was based on kersina ka’ak (KK) which included fenugreek KK, lupine KK, garlic KK and KK leavened with chickpea steep liquor (CSL). The second group comprised five traditional dried fruits that included dates (Phoenix dactylifera), dried figs (Ficus carica), raisins, malban, and kamar eddin besides halawah bi tehineh. Each participant ingested 50g of the carbohydrate-containing food item in the fasting state in comparison with white wheat bread, which served as a control for every participant and as a standard reference with a scale of 100% for calculating both the glycemic and insulinemic indices. The glycemic index GI values for the kersina ka’ak with added fenugreek (Trigonella foenugraecum), garlic (Allium sativum), sweet lupine (Lupinus angustifolius), or KK prepared with CSL were 69.1%(SE 10.1), 63.3% (SE 7.8), 48.l %(SE 8,0), 55.8%(SE 12.0), respectively. They were all significantly lower (p<0.05) than that of the reference. The addition of dried powdered garlic to KK significantly improved its GI p<0.05). Insulinemic index values for fenugreek KK, garlic KK and KK prepared with CSL were, 84.2%(SE 10.7), 82.4%(SE 6.5), 85.9%(SE 18.7), respectively, which tended to be lower than that of white wheat bread with a scale of 100%. Insulinemic index for KK with added lupine 107.9 %(SE 11.1) tended to be higher than that of white wheat bread. The respective glycemic index values for halawah bi tehineh, raisins, malban, dried figs, dates and kamar eddin were 48.6%(SE 10.2), 52.1%(SE 14.8), 56.3%(SE 7.9), 68.7(SE 7.9), 72.7%(SE 5.5) and 94.2%(SE 9.5). Their respective insulinemic index values were 143.0 % (SE 31.8), 92.7 %(SE 8.0), 95.0%(SE 6.0), 92.7%(SE 6.5), 75.9%(SE 16.3) and 140.6(SE 26.2). Kamar eddin with a glycemic index of 94.2% produced a significantly higher (p<0.05) glycemic index other than that of dried fruits and halawah bi tehineh but was not significantly different from that of white wheat bread (p<0.05). The insulinemic index of halawah bi tehineh was significantly higher (p<0.05) than that of raisins, dates and dried figs, however, was not significantly different from that of kamar eddin, malban and white wheat bread. This study strongly suggests that various types of kersina ka’ak, and dried figs Volume 11, No. 25, 2011 181 179 180

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can be included in the diabetic diet in substitution of other carbohydrates. Although halawah bi tehineh can be included in the diabetic diet as its GI and II indicate special attention to its relatively high oil and energy content should be taken.

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Arab Journal of Food & Nutrition can be included in the diabetic diet in substitution of other carbohydrates. Although 30. Evaluation of Diets Served in Two Main Hospitals in Amman (1998) halawah bi tehineh can be included in the diabetic diet as its GI and II indicate special Taragi Ali Shaheen\ University of Jordan attention to its relatively high oil and energy content should be taken. Supervisor: Dr. Mousa Numan Ahmad Co-Supervisor: Dr. Salma Tukan

This study was conducted in 1997, to evaluate diets, by selecting three main diets (regular, low salt and diabetic) served in two main hospitals in Amman. One is public, Al-Basheer Hospital, and the other is private, the Islamic Hospital. The study aimed at evaluating the actual diets with respect to adequacy of nutrients in comparing with Food Pyramid Guide, also the study aimed at evaluating individualized therapeutic diets (diabetic and high protein- high carbohydrate diets) in Al-Basheer hospital offered to diabetic and burned patients respectively. The sample included 10% of total trays served in each hospital, from each of the three diets a day. Then contents of energy and macronutrients in each tray were estimated for different weekdays (work and holidays) in two different seasons (autumn and summer). The results of the study indicated that regular and low-salt diet served in AI- Basheer hospital were inadequate in the number of servings regarding both milk and fruit groups (one serving or no serving offered a day). Also the study demonstrated a great variation in the amount of calories and macronutrients, offered to patients in Al- Basheer hospital. Almost half of the regular diet trays served in summer work days had protein content less than 75% of the recommended, while 63% of the trays served on work days in autumn had higher protein content 125% than recommended. On the other hand, 63% of regular diet trays offered to patients in summer holidays were of high-energy content 125% more than recommended. Evaluation of adequacy of the diets served in the Islamic hospital may not be firm due to the low number of trays evaluated. Nevertheless, it can be observed that the diets (regular, low- salt, diabetic) offered to patients were adequate, except the restriction of fruit servings to one serving a day, and were high in fat (35%± 0.8) contribution to the total energy served in regular and diabetic diets, and carbohydrate contribution to the total energy served in diabetic diet restricted to only (34% ± 4,0) in summer. Regarding the accuracy of food services in Al-Basheer and the Islamic hospitals, errors of trays were inspected and surveyed in different week days, in autumn and summer seasons. The study showed that error percentage in the trays assembled in Al- Basheer hospital was considered to be high, especially the critical errors rate at breakfast which was 23%. In autumn the percentage of general errors, however, reached a higher level of 47% at breakfast and 30% at supper. Error percentage in the trays assembled in the Islamic hospital was the highest at breakfast in autumn 11% and there was little or no errors at dinner in different seasons. It is concluded from the Volume 11, No. 25, 2011 183 181 182

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evaluation of the actual meals offered to five diabetic and five burned patients that individualizing the diet in Al-Basheer hospital was unapplicable, at least for individuals on diabetic diet, and individuals on the high-protein, high-energy diet.

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Arab Journal of Food & Nutrition evaluation of the actual meals offered to five diabetic and five burned patients that 31. Dietary Evaluation of Diabetic Diet and Its Association with Plasma Lipids individualizing the diet in Al-Basheer hospital was unapplicable, at least for and Lipoproteins in a Group of Patients with Insulin Dependent Diabetes individuals on diabetic diet, and individuals on the high-protein, high-energy diet. Mellitus in Jordan (1998) Dima Salem Bader\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

Dietary, biochemical and anthropometric variables were studied in 102 (52 males and 50 females) insulin-dependent diabetic subjects aged 11-22 years in Jordan, and the correlations between those variables were analyzed. The daily energy intakes of males and females were 2288±92 Kcal and 1610±74 Kcal, respectively. There were no significant differences between boys and girls with respect to the % of energy from protein, carbohydrates and fats which provided 15%, 50% and 35% respectively. Boys had significantly higher intakes of cholesterol than girls, being 338±22 mg and 210±16 mg, respectively (P<00l). The intakes of polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids were 7%, 13% and 11% of dietary energy intakes, respectively. The intakes of apparent sucrose did not exceed 3% of total dietary energy intakes. There were no significant differences between diabetic boys and girls in the mean values of serum total cho- lesterol (45 and 4.6 mmol), serum tiglycerids (1.4 and 1.3 mmol) serum HDL cholesterol (0. 87 and 0. 88 mmol/L), serum LDL-cholesterol (3.1 and 3.2 mmol/L) and serum fasting sugar (12.8 and 13.5 mmol/L). Diabetic girls had significantly higher % of estimated body fat than diabetic boys (32.8 % versus 17.1 %). A significant negative correlation was obtained between monounsaturated fatty acids, especially oleic acid, and serum total cholesterol and low density lipoprotein cholesterol levels (r= -0.30 p<0.01 and r= -0.29, p<0.01) and a positive correlation was obtained between sucrose intakes and serum triglycerides levels (r=0.21, p<0.05). Body mass index and waist circumference were negatively associated with HDL- cholesterol(r= -0.21 p<0.05and r =-0.26, p<0.01). The prevalence of hypercholesterolemia, hypertriglyceridemia, hypo HDL- cholestrolemia, hyper LDL-cholestrolemia and disturbed fasting serum glucose concentration were 30%, 20%, 61%, 30% and 69%, respectively. Thus, it can be concluded that the insulin dependent diabetic adolescents and young adults in this study in Jordan had high dietary intakes of total kit and a disturbed serum lipid profile.

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32. Effect of Ricinolic Acid of Castor Oil on Blood Lipids and Lipoproteins in Adult Rats (1998) Abeer Ahmad Daour\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad Co-Supervisor: Dr. Mohammad Au Ilumeid

The effect of consumption of different levels of hydroxy oleic acid (ricinoleic acid) in castor oil on blood lipids and lipoproteins was investigated in adult male Sprague Dawley rats. Animals were fed cholesterol-supplemented purified diets containing 0, 3.5, 7, 10.5, 14 and 17.5m1 of castor oil per kilogram diet. After four weeks of experimental feeding, fasting serum levels of glucose, triglycerides, total cholesterol, low-density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) were determined. Body weights, liver weights, accumulative food intakes and water intakes were also recorded. The castor oil diets fed to the various rat groups did not affect significantly (P>0.05) final body weights, body weight gain, accumulative food intakes, food efficiency, water intakes, liver weights and serum levels of total cholesterol and LDL- C when compared to castor oil-free diet. Significant differences (P<0.05) were observed in serum levels of triglycerides, total cholesterol to triglyceride ratio and HDL-C among rat groups fed the different castor oil diets. However, all castor oil diets fed to the different groups of rats led to essentially similar serum glucose levels. Trend analysis which tests the data response curve due to additional levels of castor oil, revealed a strong significant descending linear trend (P<0.05) for serum total cholesterol and LDL-C, and an ascending one for serum HDL-C to LDL-C ratio. On the other hand, a quadratic trend was observed due to increasing levels of castor oil in diets for serum total cholesterol, LDL-C, glucose, triglycerides and total cholesterol to triglyceride ratio. The results of the present study may demonstrate an apparent little effect of castor oil diets on serum levels of glucose, total cholesterol, LDLC and the ratio of HDL-C to LDL-C. Moreover, it may demonstrate that the effect of the different castor oil diets on serum HDL-C, triglycerides and total cholesterol to triglyceride ratio was not in a dose-dependent manner. Although, these results do not provide support for a primary hypo or hyperlipidemic effect for castor oil in rats, the results of orthogonal polynomial analysis do provide support for a trend effect of castor oil on blood lipids and lipoproteins in rats. Because of the lack of studies dealing with the effect of different castor oil diets on blood lipids and lipoprotein levels, the results of the present study demand thorough investigations in both animals and humans.

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32. Effect of Ricinolic Acid of Castor Oil on Blood Lipids and Lipoproteins in 33. A Study of Dietary Pattern and Plasma Lipids and Lipoproteins in a Group of Adult Rats (1998) Jordanian Basketball Players (1998) Abeer Ahmad Daour\ University of Jordan Maram Munir Haddadin\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad Supervisor: Dr. Mousa Numan Ahmad Co-Supervisor: Dr. Mohammad Au Ilumeid

Dietary, biochemical and anthropometric variables were studied in 30 young The effect of consumption of different levels of hydroxy oleic acid (ricinoleic male Jordanian basketball players aged 16-20 years and 30 young male non-players acid) in castor oil on blood lipids and lipoproteins was investigated in adult male matched for age, sex and body mass index (BMI), and the correlations between these Sprague Dawley rats. Animals were fed cholesterol-supplemented purified diets variables were analyzed. containing 0, 3.5, 7, 10.5, 14 and 17.5m1 of castor oil per kilogram diet. After four The daily energy intakes of the basketball players were significantly higher weeks of experimental feeding, fasting serum levels of glucose, triglycerides, total (p<0.01) than that of the non-players with the values being 4104 ±137 Kcal and 3514± cholesterol, low-density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein 154 Kcal, respectively. There was a significant difference (p<0.01) between the cholesterol (HDL-C) were determined. Body weights, liver weights, accumulative basketball players and the non-players with respect to % of energy from protein, which food intakes and water intakes were also recorded. provided 14.7% and 12.0% respectively. Percentage of energy from carbohydrates was The castor oil diets fed to the various rat groups did not affect significantly significantly higher (p<0.001) in the basketball players than the non-players (52.4 % (P>0.05) final body weights, body weight gain, accumulative food intakes, food and 46.6 % respectively); and the contribution of complex carbohydrates was greater efficiency, water intakes, liver weights and serum levels of total cholesterol and LDL- than that of simple ones for both groups. The percentage contribution of fat from the C when compared to castor oil-free diet. Significant differences (P<0.05) were total energy intake for the basketball players was significantly lower (p<0.001) than observed in serum levels of triglycerides, total cholesterol to triglyceride ratio and that of the non- players (32.7 % and 41.4 % respectively). The intakes of HDL-C among rat groups fed the different castor oil diets. However, all castor oil diets polyunsaturated and monounsaturated fatty acids were significantly lower (p<0.001) fed to the different groups of rats led to essentially similar serum glucose levels. for the basketball players than the non-players (5.1 %; 7.1 % and 13.1 %; 18.0 % Trend analysis which tests the data response curve due to additional levels of respectively). Saturated fatty acids contributed to 12 % from the total energy intakes castor oil, revealed a strong significant descending linear trend (P<0.05) for serum with no significant between the two groups; and the P/S and U/S was significantly total cholesterol and LDL-C, and an ascending one for serum HDL-C to LDL-C ratio. lower (p<0.05) for the basketball players. On the other hand, a quadratic trend was observed due to increasing levels of castor oil With respect to biochemical variables, no significant differences were found in diets for serum total cholesterol, LDL-C, glucose, triglycerides and total cholesterol between the basketball players and the non-players except for a significantly higher to triglyceride ratio. (p<0.001) value of serum HDL-C and a significantly lower (p<0.01) value of The results of the present study may demonstrate an apparent little effect of LDL/HDL ratio for the basketball players. Basketball players had a significantly lower castor oil diets on serum levels of glucose, total cholesterol, LDLC and the ratio of (p<0.001) body fat % than the non-players. HDL-C to LDL-C. Moreover, it may demonstrate that the effect of the different castor A significant positive correlation was found between mean weight of the oil diets on serum HDL-C, triglycerides and total cholesterol to triglyceride ratio was basketball players and their serum TC and serum LDL-C (r = 0.41, p<0.05; r= 0.44, not in a dose-dependent manner. Although, these results do not provide support for a p<0.05 respectively). Also a significant negative correlation was found between serum primary hypo or hyperlipidemic effect for castor oil in rats, the results of orthogonal TC and W/H ratio in basketball prayers (r= -0.38, p<0.05), serum HDL-C related polynomial analysis do provide support for a trend effect of castor oil on blood lipids positively with total protein intakes (r = 0.41, p <0.05). and lipoproteins in rats. Because of the lack of studies dealing with the effect of In basketball players, a significant negative correlation (r= -0.38, p<0.05) was different castor oil diets on blood lipids and lipoprotein levels, the results of the found between serum TG and total cholesterol intake (610 +74 mg), as well as a present study demand thorough investigations in both animals and humans. significant positive correlation (r =0.51, p<0.01) with % energy from saturated fatty acids (12.4%). A significant positive correlation was also noticed between serum TC/TG ratio and simple carbohydrates, total cholesterol and dietary fiber intakes (r= Volume 11, No. 25, 2011 185 186 187

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0.45, p<0.05; r= 0.52, p<0.01; r = 0.42, p<0.05 respectively), and a significant negative correlation with % energy from saturated fatty acids (r = -0.5, p<0.01). Although no hyperlipidemias were found in the subjects still their dietary fat, saturated fat and cholesterol intakes were higher than the recommended (35%, 12% and 500 mg respectively).

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0.45, p<0.05; r= 0.52, p<0.01; r = 0.42, p<0.05 respectively), and a significant 34. Study of Frame Size Patterns of Female Students at the University of Jordan negative correlation with % energy from saturated fatty acids (r = -0.5, p<0.01). Using Certain Anthropometric Indicators (1998) Although no hyperlipidemias were found in the subjects still their dietary fat, Salha Mohammad Abu-Nimeh\ University of Jordan saturated fat and cholesterol intakes were higher than the recommended (35%, 12% Supervisor: Dr. Khader A. El-Masri and 500 mg respectively). This study was conducted on 276 Jordanian female students aged between 20 to 25 years, at the University of Jordan. The study aimed to classify their body frame size into three main categories: small, medium and large based on the most widely used determinant methods: Elbow breadth-stature, elbow breadth-age, Grant (height to wrist circumference ratio), and HAT-model; as well as on three predicting methods: Elbow breadth-age (EB), elbow breadth- height (EBH) and the BFS-model which was derived from the observed data for the Jordanian group. The following measurements were taken: weight, height, body circumferences of chest, waist, abdomen, hip, mid-upper arm and wrist, body breadths of biacromial, bitrochanteric, elbow, ankle, wrist and knee, skinfold thiknesses at biceps, triceps, subscapular, supra-illiac, and blood pressure. Correlation between body composition and other anthropometric indicators were biostatistically analyzed with body frame size categories for each determinant method to select the most appropriate and applicable method for frame size classification of the Jordanian group. Levels of agreement among frame size determinant methods were done. Study results showed no relationship between frame size and blood pressure. Body breadths were more suitable than body circumferences as frame size estimators, particularly the ankle and wrist breadths because they had lowest correlation with body fat (r=0.15; p<0.001) and were highly correlated with fat-free mass. The two predicting methods elbow breadth-age (EBA) and elbow breadth-height (EBH) classified the Jordanian group into frame size categories approximately the same as hypothesized by Metropolitan Life Insurance Company. The highest level of agreement (76.1%) was between BFS and HAT models. A predicted body frame size (BFS) model which is termed predicted sum of biacromial, bitrochanteric and (r) value (PBBR) for classification of body frame size for Jordanian female University students was calculated using the following equation which is derived from the observed data of the studied sample: PBB1& 0.372 x height (cm)+30.32 ±2.07. It was concluded that BFS and HAT models are the most appropriate methods used to quantify body frame size and fit the criteria to be a determinant of frame size, followed by the EBA method. A national representative study sample Covering different ages and both sexes is recommended.

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35. Anthropometric Measurements of a Group of Girls Aged (10-15) Years, and Their Relationship with the Nutritional Status and Puberty Indicators (1999) Lotus Abul Haija\ University of Jordan Supervisor: Dr. Salma Tukan

This study was conducted to investigate the relationship between some an- thropometric measurements and the onset of menarche. The study included 622 female students aged 11.0 - 15.9 years from various schools in Zarka. Body weight, height, circumferences of mid upper arm, waist and hip, skinfold thicknesses of biceps, triceps, subscapular and suprailiac and some indices including body mass index (BMI) and waist to hip ratio, as well as, percentage of body fat were studied. Most of the participants in this study (95%) had normal BMI values and about 5% were overweight. At the onset of menarche, the percentage body fat was (17.2%), the appropriate average body weight, height, and BMI are about 49(kg), 156 (cm) and 20.01 respectively. The average age at menarche for the girls living in Zarka was 12.3 years. There was a highly seasonal rhythm of menarche with highest peak in summer and another small peak in winter irrespective of whether the girls had started menstruation recently or sometime ago. When pre and post-menarcheal girls were compared for anthropometric measurements, the postmenarcheal group has significantly higher mean body weight, height and percentage fat. The results obtained in this study indicate that most of the girls participated in this study had normal BMI values when compared with reference data. The avenge age and percentage of body fat were nearly similar to results obtained by other workers in different parts of the world.

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35. Anthropometric Measurements of a Group of Girls Aged (10-15) Years, and 36. The Relation between Body Fat, Blood Pressure and Blood Glucose in an Their Relationship with the Nutritional Status and Puberty Indicators (1999) Elderly Group of Men in Jordan with Non Insulin Dependent Diabetes Mellitus Lotus Abul Haija\ University of Jordan Using Anthropometric and Biochemical Indicators (1999) Supervisor: Dr. Salma Tukan Nasser Fakhri Al Balas\ University of Jordan Supervisor: Dr. Khader El Masri

This study was conducted to investigate the relationship between some an- thropometric measurements and the onset of menarche. The study included 622 female This research aims at the study of the correlations between anthropometric students aged 11.0 - 15.9 years from various schools in Zarka. indicators, nutrient intakes and subcutaneous fat with blood pressure, blood glucose Body weight, height, circumferences of mid upper arm, waist and hip, skinfold and blood lipids in a non insulin dependent diabetes mellitus (NIDDM) Jordanian thicknesses of biceps, triceps, subscapular and suprailiac and some indices including group. For this purpose, 80 diabetic elderly men with type II diabetes with a mean age body mass index (BMI) and waist to hip ratio, as well as, percentage of body fat were of 64.4 ranging from 60-75 years were chosen. The patients were identified: group I (n studied. = 20) were not taking any hypoglycemic agents and group II (n= 40) were taking Most of the participants in this study (95%) had normal BMI values and about hypoglycemic agents. The remaining 20 patient dropped out. 5% were overweight. At the onset of menarche, the percentage body fat was (17.2%), Correlations between various anthropomeiric indicators including body mass the appropriate average body weight, height, and BMI are about 49(kg), 156 (cm) and index (BMI) with blood glucose, blood pressure and various blood lipids were 20.01 respectively. determined for the two groups combined. The average age at menarche for the girls living in Zarka was 12.3 years. There It was found that, there is significant positive correlation between total blood was a highly seasonal rhythm of menarche with highest peak in summer and another cholesterol with body weight, circumferences of chest, abdomen, waist, hip (r=0.47, small peak in winter irrespective of whether the girls had started menstruation recently 0.4 1, 0.44, 0.42,0. 52, p< 0.001) respectively and skinfold thickness of biceps (r = or sometime ago. When pre and post-menarcheal girls were compared for 0.34, p < 0.01). However, it was found a significant negative correlation between high anthropometric measurements, the postmenarcheal group has significantly higher density Lipoprotein with body weight, circumferences of abdomen, waist, hip and mean body weight, height and percentage fat. skinfold thickness of abdomen (r=-0.29, -0.26, -0.28, -0.25, -0.29, p < 0.05) respectively. The results obtained in this study indicate that most of the girls participated in Blood triglyceride, on the other hand, were significantly correlated with only this study had normal BMI values when compared with reference data. The avenge age weight, circumferences of waist, hip and abdomen (r = 0.58, 0.67, 0.62, p < 0.001) and percentage of body fat were nearly similar to results obtained by other workers in respectively. Systolic blood pressure was significantly correlated with chest different parts of the world. circumferences (r = 0.30, p < 0 05), cholesterol (r = 0.28, p <0.05), triglyceride and low density lipoprotien ( r=0.26, p<0.05)respectively. Body fat as obtained by body mass index was significantly correlated with blood cholesterol, triglyceride, low-density lipoprotien, systolic and diastolic pressures (r = 0.50, 0.62, 0.53, 0.54, 0.40, p < 0.001) respectively, it was negatively correlated (r – 0.28, p < 0.05) with high-density lipoproten. A significant positive correlation (r= 0.24, p<0.05) between waist / hip ratio was only found with blood triglyceride. Fasting blood glucose and fasting total cholesterol were observed to be rather high mean values of 9.47mmol / L, 205.33mg /dc respectively. According to the obtained correlations between the indicators used in this study, it is recommended to use weight, circumferences of hip, abdomen and skinfold thickness of abdomen, biceps and triceps in the evaluation of body fat in this age group. Also it is recommended to study the external effects especially local eating habits on the treatment of type II diabetes. 189 Volume 11, No. 25, 2011 191 190

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37. The Nutritional Value and Protein Quality of Four Edible Mushrooms in Jordan (1999) Ibraheem Rajab Dabbour\ University of Jordan Supervised by: Dr. Hamed R. Takruri

This study was conducted to determine the nutritive value of four types of edible mushrooms, Terfezia claveryi, Pleurotus ostreatus, Tricholoma terreum and Agaricus macrosporus that are common in Jordan through proximate analysis, determination of mineral and vitamin contents and protein quality assessment. The proximate analysis values (on dry matter basis) of the four types of mushroom were respectively as follow: crude protein (16.1, 23.5, 18.0, and 28.3 %), crude fat (3.0, 4.4, 1.9 and 1.25%), crude fiber (9.8, 5.1, 5.0 and 4,8%), ash (4.3, 8.5, 9.8 and 10.2 %), and soluble carbohydrates (63.0, 56.2, 63.4 and 53.6 %). The four mushrooms types failed to support growth giving negative values of PER which were -1.76 for T. claveryi; -0.23 for P. ostreatus; -0.98 for T. terreum and - 0.41 for A. macrosporus. NPU(op) , NPU(st) and NDpE% for the T. claveiyi were 32.6, 33.9 and 3.89%, respectively. The respective value for P. ostreatus were 38.5, 40.7 and 4.35%; and for T. terreurn were 29.1, 29.8 and 3.63%, and for A. macrosporus they were 31.5, 32.9 and 3.91%. The results showed that the four mushrooms were significantly (P0.05) low in protein quality as compared with casein results with NPU(op), NPU(st) and NDpE % as 78.5, 86.4 and 7.16 %, respectively. The chemical score, based on an amino acid requirements for rats, for the four types of mushroom were 0.56, 0.30, 0.34 and 0.25, respectively, and the protein digestibility corrected amino acid score was 0.34, 0.22, 0,17 and 0.20, respectively. Regarding mineral contents, the results obtained per 100 g on fresh matter basis (FMB) of the Terfezia claveryi, Pleurotus ostreatus, Tricholoma terreum and Agaricus macrosporus were respectively as follow: calcium (8.87, 4.85, 0,80 and 1.66 mg), magnesium (17.8, 11.8, 6.50 and 11.2 mg), sodium (3.68, 6.01, 2.03 and 5.34 mg), potassium (160.6, 72.1, 87.6 and 225.3 mg), iron (4.75, 1.86, 3.3 and 0.92 mg), zinc (2.72, 0.82, 0.78 and 0.52 mg) and manganese (0.610, 0.49, 0.14 and 0.41 mg). Regarding the vitamin content, the results obtained per 100 g on FMB of the Terfezia claveryi, Pleurotus ostreatus, Tricholoma terreum and Agaricus macrosporus were as follow: thiamin (0.189, 0.140, 0.077 and 0.131 mg), riboflavin (0.46, 0.27, 0.083 and 0.28 mg), niacin (7.93, 3.68, 2.35 and 0.84 mg), pantothenic acid (3.0, 1.15, 0.301 and 1.10 mg) and pyridoxine (2.05, 2.19, 1.26 and 0.53 mg). Based on results obtained by calculating the index of nutritional quality it was concluded that the four mushrooms were considered rich in the studied minerals and vitamins, However, the protein quality was ranked low resulting in negative PER and failure of growth. 192 Volume 11, No. 25, 2011 191

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37. The Nutritional Value and Protein Quality of Four Edible Mushrooms in 38. A Study of the Response of a Group of Jordanian Children with Celiac Jordan (1999) Disease to a Diet Based on Gluten-Free Arabic Type Bread (1999) Ibraheem Rajab Dabbour\ University of Jordan Eman Yousef Ayadi\ University of Jordan Supervised by: Dr. Hamed R. Takruri Supervisor: Dr. Hamed R. Takruri Co-Supervisor: Dr. Mohammed 0. Rawashdeh This study was conducted to determine the nutritive value of four types of edible mushrooms, Terfezia claveryi, Pleurotus ostreatus, Tricholoma terreum and Agaricus macrosporus that are common in Jordan through proximate analysis, determination of Response of a group of Jordanian children with celiac disease to a diet based on mineral and vitamin contents and protein quality assessment. The proximate analysis gluten-free Arabic type bread has not yet been evaluated. Hence, anthropometric, values (on dry matter basis) of the four types of mushroom were respectively as biochemical, and nutritional assessment was performed in 10 celiac children, 8 girls follow: crude protein (16.1, 23.5, 18.0, and 28.3 %), crude fat (3.0, 4.4, 1.9 and and 2 boys, aged from 2 to 12 years (6.3 3.96) at diagnosis, and six months after the 1.25%), crude fiber (9.8, 5.1, 5.0 and 4,8%), ash (4.3, 8.5, 9.8 and 10.2 %), and soluble study period. At diagnosis the height, weight and triceps skinfold thicknesses were carbohydrates (63.0, 56.2, 63.4 and 53.6 %). evaluated and were lower than normal; After six months on gluten- free Arabic type The four mushrooms types failed to support growth giving negative values of bread, a significant difference was found between the patients and the comparison PER which were -1.76 for T. claveryi; -0.23 for P. ostreatus; -0.98 for T. terreum and - group, which included 2 celiac children on an ordinary gluten-free diet. The factors 0.41 for A. macrosporus. studied were the frequency of bowel motions, serum zinc, blood albumin and the NPU(op) , NPU(st) and NDpE% for the T. claveiyi were 32.6, 33.9 and 3.89%, intake of carbohydrate and zinc. Fifty percent of patients were anemic, and thirty respectively. The respective value for P. ostreatus were 38.5, 40.7 and 4.35%; and for percent of them had a low serum zinc values, and twenty percent of them had low T. terreurn were 29.1, 29.8 and 3.63%, and for A. macrosporus they were 31.5, 32.9 blood albumin and marginal serum calcium values with an acceptable serum and 3.91%. The results showed that the four mushrooms were significantly (P0.05) phosphorus. By the end of the study, in all patients, the weight, blood albumin, serum low in protein quality as compared with casein results with NPU(op), NPU(st) and zinc, and the intake of carbohydrate, and energy were significantly increased. NDpE % as 78.5, 86.4 and 7.16 %, respectively. The chemical score, based on an Low hemoglobin and blood calcium were totally normalized in most of the amino acid requirements for rats, for the four types of mushroom were 0.56, 0.30, 0.34 patients but without significant difference from the comparison group at (P<0.05). and 0.25, respectively, and the protein digestibility corrected amino acid score was Whereas, height, triceps skinfold thickness, and the intake of protein, zinc, iron and 0.34, 0.22, 0,17 and 0.20, respectively. calcium largely increased during the study period but were still below normal. Regarding mineral contents, the results obtained per 100 g on fresh matter basis Generally, in this study celiac disease patients exhibited a positive response to (FMB) of the Terfezia claveryi, Pleurotus ostreatus, Tricholoma terreum and Agaricus gluten-free Arabic bread, which was manifested from the frequency of diarrhea, serum macrosporus were respectively as follow: calcium (8.87, 4.85, 0,80 and 1.66 mg), zinc, blood albumin and carbohydrate and zinc intake. magnesium (17.8, 11.8, 6.50 and 11.2 mg), sodium (3.68, 6.01, 2.03 and 5.34 mg), potassium (160.6, 72.1, 87.6 and 225.3 mg), iron (4.75, 1.86, 3.3 and 0.92 mg), zinc (2.72, 0.82, 0.78 and 0.52 mg) and manganese (0.610, 0.49, 0.14 and 0.41 mg). Regarding the vitamin content, the results obtained per 100 g on FMB of the Terfezia claveryi, Pleurotus ostreatus, Tricholoma terreum and Agaricus macrosporus were as follow: thiamin (0.189, 0.140, 0.077 and 0.131 mg), riboflavin (0.46, 0.27, 0.083 and 0.28 mg), niacin (7.93, 3.68, 2.35 and 0.84 mg), pantothenic acid (3.0, 1.15, 0.301 and 1.10 mg) and pyridoxine (2.05, 2.19, 1.26 and 0.53 mg). Based on results obtained by calculating the index of nutritional quality it was concluded that the four mushrooms were considered rich in the studied minerals and vitamins, However, the protein quality was ranked low resulting in negative PER and failure of growth. Volume 11, No. 25, 2011 193 191 192

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39. A Study of the Consumption of Locally produced Mortadella and Shawarma on Blood Lipids and Cholesterol in the Rat (1999) Ola Omar HirzaHah\ University of Jordan Supervisor: Dr. Hamed R. Takruri

Fat, cholesterol and fatty acids profile in different types of locally produced mortadella and shawarma (beef and chicken) were investigated. There were no significant differences among different types of both mortadella (from different Trade- Marks) and shawarma (from different retail-shops in Amman) in their fat content, whereas significant differences were observed in their content of cholesterol and fatty acids profile. The consumption of these different types of mortadella and shawarma on blood lipids and cholesterol was investigated in adult Sprague Dawley rats. Animals were fed mortadella of different Trade-Marks and shawarma from different places in Amman. After eight weeks of experimental feeding, fasting levels of triglycerides (TG), total cholesterol (TC), low-density lipoprotein- cholesterol (LDL-C) and high density lipoprotein- cholesterol (HDL-C) were determined. Body weights, liver weights, and accumulative Food intakes were also recorded. Different types of mortadella or shawarma fed to the various rat groups did not affect significantly (P>0.05) final body weights, liver weights, accumulative food intakes, and food efficiency when compared to casein died, except for the group of rats fed beef shawarma sample number 3, which had significantly higher (P<0.05) accumulative food intake than those rats fed beef shawarma sample number I. In addition to that chicken shawarma sample number I had significantly higher food efficiency (P<0.05) than other types of shaworma and casein diets. Also different types of mortadella or shawarma fed to the various rat groups did not affect significantly (P>0.05) serum levels of TG, TC, LD-C, and HDL-C when compared to casein diet. On the other hand, significant differences were observed in serum TC, HDL-C and LDL-C Levels among the groups of rats fed different types of mortadella. Further- more, significant differences were observed in serum TC, TG and LDL-C levels among the groups of rats fed different types of shawanna. This could be attributed to higher content of fat, cholesterol and saturated fatty acids (SFA) in these types of diet. These results provide support to previous studies, which demonstrated significant positive correlations among each of serum TC as well as LDL-C levels and dietary fat, cholesterol and saturated fatty acids in the groups of rats fed different types of experimental diets.

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39. A Study of the Consumption of Locally produced Mortadella and Shawarma 40. Effect of Packaging in Three Types of Plastic Films on the Quality of Some on Blood Lipids and Cholesterol in the Rat (1999) Selected Vegetables and Meats Stored Frozen for Six Months (2000) Ola Omar HirzaHah\ University of Jordan Ismail Ali Al-Wahsh\ University of Jordan Supervisor: Dr. Hamed R. Takruri Supervisor: Dr. Salma K. Tukan Co-Supervisor: Dr. Mohammad A. Humeid Fat, cholesterol and fatty acids profile in different types of locally produced mortadella and shawarma (beef and chicken) were investigated. There were no This study was conducted to investigate the effect of plastic film used in food significant differences among different types of both mortadella (from different Trade- packaging on quality of frozen foods. Three types of plastic films were used, low Marks) and shawarma (from different retail-shops in Amman) in their fat content, density polyethylene (LDPE), plasticized polyvinyl chloride (PVC), and laminated whereas significant differences were observed in their content of cholesterol and fatty polyethylene terephthalate (PET laminate). Also the effect of nitrogen gas flushing acids profile. The consumption of these different types of mortadella and shawarma on was studied. blood lipids and cholesterol was investigated in adult Sprague Dawley rats. Animals Two vegetables (green beans and cauliflower) and two types of meat (Iamb and were fed mortadella of different Trade-Marks and shawarma from different places in chicken) were used as models. Changes in ascorbic acid content in vegetables and lipid Amman. After eight weeks of experimental feeding, fasting levels of triglycerides oxidation in meats were used as indicators of quality, in addition to sensory evaluation (TG), total cholesterol (TC), low-density lipoprotein- cholesterol (LDL-C) and high using nine-point hedonic scale test. density lipoprotein- cholesterol (HDL-C) were determined. Body weights, liver The results showed that nitrogen gas flushing, in general, had a Positive effect on weights, and accumulative Food intakes were also recorded. ascorbic acid retention in vegetables and retardation of lipid oxidation in meats. Regarding the effect of the plastic films, packaging in bags made of PET laminate Different types of mortadella or shawarma fed to the various rat groups did not gave the best results of ascorbic acid retention in vegetables, followed by LDPE, affect significantly (P>0.05) final body weights, liver weights, accumulative food whereas plasticized PVC gave the lowest retention results. intakes, and food efficiency when compared to casein died, except for the group of rats Relatively high amounts of ascorbic acid were lost from the studied vegetables fed beef shawarma sample number 3, which had significantly higher (P<0.05) during blanching (25% in green beans and 36% in cauliflower). The losses during six accumulative food intake than those rats fed beef shawarma sample number I. In months of frozen storage ranged from 18-30% in green beans and 21-34% in addition to that chicken shawarma sample number I had significantly higher food cauliflower. The vitamin losses during cooking of the vegetables after six months of efficiency (P<0.05) than other types of shaworma and casein diets. Also different types storage were also measured, and were 28% in green beans and 29% in cauliflower. of mortadella or shawarma fed to the various rat groups did not affect significantly The results of lipid oxidation in meats as measured by the thiobarbituric acid (P>0.05) serum levels of TG, TC, LD-C, and HDL-C when compared to casein diet. (TBA) method gave close TBA values for all packaging treatments. On the other hand, significant differences were observed in serum TC, HDL-C and The sensory evaluation showed that the type of packaging treatment did not LDL-C Levels among the groups of rats fed different types of mortadella. Further- largely affect the sensory attributes of the studied food items. more, significant differences were observed in serum TC, TG and LDL-C levels among the groups of rats fed different types of shawanna. This could be attributed to higher content of fat, cholesterol and saturated fatty acids (SFA) in these types of diet. These results provide support to previous studies, which demonstrated significant positive correlations among each of serum TC as well as LDL-C levels and dietary fat, cholesterol and saturated fatty acids in the groups of rats fed different types of experimental diets.

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41. Study of the Effect of Using Different Levels of Tahinah on the Protein Quality of Chickpea Dip (2000) Moez Al- Islam Ezzat Faris\ University of Jordan Supervised by: Dr. Hamed R. Takruri

This study was conducted princpally to investigate the effect of using different proportions of tahinah on the protein quality of chickpea dip, and to determine the extent to which the ordinary consumption of bread with chickpea dip (at a ratio of 2: I) would affect the protein quality. Five different levels of tahinah (0.0, 10, 15, 20 and 25%), along with chickpea dip with 15% tahinah p1us bread (at 1:2 ratio) were used in the study, with casein diet as a reference protein (positive control). The level of tahinah that provided the best protein quality was found 15%, with chemical scores of 0.75 and 1.03 based on laboratory rat and pre-school child (2-5 years) requirements for essential amino acids, respectively. Values of NPU(0p), 74.8; NPU(st) , 83.4; PER, 2.47 and BV, 87.0% were significantly (P<0.05) the highest among all diets studied, including casein diet. The respective values for casein were 72.8, 79.9, 2.07 and 77.0%, respectively. Values of TD and NDpE% for 15% tahinah and casein were 0.86 and 7.33%, 0.95 and 6.77%, respectively. Chemical scores for chickpea dips ranged from 0.60 to 0.80 and from 0.75 to 1.18 based on laboratory rat and pre-school child (2-5 years), amino acid requirements, respectively. Whilst, values of protein digestibility-corrected amino acid score ranged from 0.46 to 0.70 and from 0.68 to 0.93, based on the two patterns, respectively. Ranges of PER, NPU (op), NPU (st), TD, BV and NDpE% for the six types of chickpea dip were respectively 1.85-2.47, 55.0-74.8, 58.01-83.4, 0.77-0.90, 65-87% and 4.97-7.88%. The consumption of’ chickpea dip with bread (1:2) led to improving the protein quality, but to lesser extent than 15% tahinah alone, as indicated by its NPU(op) and TD values (68.1 and 90.40, respectively). It can be concluded that chickpea and its dips could be ranked as plant foods with good protein quality.

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41. Study of the Effect of Using Different Levels of Tahinah on the Protein 42. The Prevalence of Iodine Deficiency and Goiter after Three Years of Salt Quality of Chickpea Dip (2000) Iodization in Tafilah Governorate (2000) Moez Al- Islam Ezzat Faris\ University of Jordan Latifah AL-Sarayreh\ University of Jordan Supervised by: Dr. Hamed R. Takruri Supervised by: Dr. Hamed R. Takruri

Co-Supervisor: Dr. Mjali Ahmad This study was conducted princpally to investigate the effect of using different proportions of tahinah on the protein quality of chickpea dip, and to determine the Disorders of iodine deficiency are considered as a major world-wide problem. extent to which the ordinary consumption of bread with chickpea dip (at a ratio of 2: I) The prevalence of goiter in school children aged 8-10 years old in Jordan in 1993 would affect the protein quality. Five different levels of tahinah (0.0, 10, 15, 20 and ranged between 10.9% in Mafraq to 76.1% in Tafilah Governorate. Therefore, salt 25%), along with chickpea dip with 15% tahinah p1us bread (at 1:2 ratio) were used in iodization program was introduced to eliminate iodine deficiency disorders in the the study, with casein diet as a reference protein (positive control). country. The aims of this study were, to identify the prevalence of goiter and to The level of tahinah that provided the best protein quality was found 15%, with determine the urinary iodine excretion in school children aged 8-10 years in Tafilah chemical scores of 0.75 and 1.03 based on laboratory rat and pre-school child (2-5 Governorate after five years of salt iodization. years) requirements for essential amino acids, respectively. Values of NPU(0p), 74.8; The size of the Thyroid gland was assessed and classified in 260 school children NPU(st) , 83.4; PER, 2.47 and BV, 87.0% were significantly (P<0.05) the highest using the palpation method as recommended by WHO. Urinary iodine excretion levels among all diets studied, including casein diet. The respective values for casein were were determined in seventy-four of them. 72.8, 79.9, 2.07 and 77.0%, respectively. Values of TD and NDpE% for 15% tahinah Furthermore, iodine concentrations were determined in seven different brands of and casein were 0.86 and 7.33%, 0.95 and 6.77%, respectively. iodized table salt marketed in Tafilah Governorate. Chemical scores for chickpea dips ranged from 0.60 to 0.80 and from 0.75 to Heights and Weights of the group sample ranged between the 5th and 95th 1.18 based on laboratory rat and pre-school child (2-5 years), amino acid requirements, centile, but the mean height and weight for males were at the 30th and 35th centile respectively. Whilst, values of protein digestibility-corrected amino acid score ranged respectively. For females, the mean height and weight were at the 45th and 35th from 0.46 to 0.70 and from 0.68 to 0.93, based on the two patterns, respectively. centile respectively. Ranges of PER, NPU (op), NPU (st), TD, BV and NDpE% for the six types of The prevalence rate of goiter was 45% as compared to 76.1 % in 1993. Children chickpea dip were respectively 1.85-2.47, 55.0-74.8, 58.01-83.4, 0.77-0.90, 65-87% of 10 years age had the highest prevalence of grade la goiter (10.4%) whereas children and 4.97-7.88%. aged 8 years had the lowest prevalence (6.2%). In addition, the prevalence was more The consumption of’ chickpea dip with bread (1:2) led to improving the protein common in females (57.7%) than that in males (29.7%) with a ratio of 1.9: 1). quality, but to lesser extent than 15% tahinah alone, as indicated by its NPU(op) and The median urinary iodine excretion level in this study was found to be increased TD values (68.1 and 90.40, respectively). (12.7 g/dl), as compared to the (1.6 g/dl) that reported in 1993. Iodine deficiency was It can be concluded that chickpea and its dips could be ranked as plant foods with present in 24.6% of these children; 15% had moderate iodine deficiency while 9.6% good protein quality. had mild iodine deficiency. Severe iodine deficiency was not found in this study sample. There was a significant negative correlation between the grades of goiter and urinary iodine excretion levels. All subjects with low urinary iodine excretion had different grades of goiter, while 19% had goiter with normal urinary iodine excretion level. Iodine content of the seven brands of salt consumed in Tafilah Governorate ranged from 8.5 to 61.4 PPM, in four brands of them had levels, which were below the Jordanian Standard. It is concluded that iodine status in school children in Tafilah Governorate has improved and the rate of goiter is decreasing indicating the efficacy of salt iodization program, introduced by Ministry of Health and applied in Jordan. 195 Volume 11, No. 25, 2011 197 196

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43. Effect of Nutritional Counseling of a Group of Mothers and Their Children with Insulin Dependent Diabetes Mellitus on Body Weight and Blood Glucose and Lipids (2000) Hiba Ahmad Bawadi\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Co-Supervisor: Dr. Mjali A. Hasan

The effect of nutrition counseling of diabetic children and/or their mothers on metabolic control indicators regarding glycosylated hemoglobin (HbA1c), triglyceride (TG), total cholesterol (T-C), low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C) were studied in 60 juvenile diabetics aged 8- 18 years. Patients were divided into three groups: MC group (mother and child were counseled), M group (mother alone was counseled) and C group (child alone was counseled). Initial diabetes mellitus knowledge, dietary, biochemical and anthropometric measurements were done at the beginning and at the end of the study. Knowledge evaluation test scores increased significantly for all patients in the three groups (P<0.05). All patients maintained their growth potential when plotted on the National Center for Health Statistics (NCHS/ USA) growth charts, with a weight gain of about 1.2 kg and a height gain of about 2 cm in 6 months. The three groups showed higher pre- and post-counseling energy intake than recommended. For the three groups dietary fat contribution to total energy was a little above that recommended by the American Diabetic Association; it was 31.7±6.1%, 33.7±5.0% and 35.4±6.9% for the three groups MC, M and C, respectively. It changed after counseling to meet the ADA recommendations. All patients showed significant reduction (P<0.05) in saturated fat contribution to total energy (-2.4±3.6%, -3.0±4.8% and -4.5±5.1%) for the groups MC, M and C, respectively. Significant change in unsaturated/saturated fat ratio was only shown in group MC (-0.67 ±1.05%), tended to decrease in group M (-0.1±0.0%) but tended to increase in group C (+0.1±0.4%). Improvement in metabolic control was better in groups having mothers. Blood HbA1c decreased significantly in group MC (P<0.05) from 8.6±2.4% to 7.6±1.2% and tended to decrease in groups M (7.9±2.5% to 7.8±1,5%) and C (8.8±2.4% to 8.2±2.2%) (P<0.05). Serum triglycerides were decreased significantly (P<0.05) in group MC from (120.7±45.5 to 85.2±48.9 mg/dl) and group M (168.6±133.4 mg/dl to 93.6 ±29.8 mg/dl), but slightly increased in group C (110.1±49.4 mg/dl to 113,5±92.1 mg/dl). Significant decrease in Total cholesterol was only shown in group MC (187.3±45.5 mg/dl to 165.9±27.7 mg/dl) (P<0.05) but tended to decrease in group M (188.2±44.9 mg/dl to 168.8±31.4 mg/dl) and slightly increased in group C (171.5±37.6 mg/dl to 177.3±44.8 mg/dl). No significant changes were observed with respect to LDL-C and HDL-C (P>0.05). However, three patients out of five in group MC and three patients out of nine in group M improved their LDL-C, whereas three patients 198 Volume 11, No. 25, 2011 197

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43. Effect of Nutritional Counseling of a Group of Mothers and Their Children got worse in group C; one moved from desirable level of LDL-C (<110 mg/dl) the with Insulin Dependent Diabetes Mellitus on Body Weight and Blood Glucose level of moderate risk of CHD (110-129mg/dl), the other two patients moved from and Lipids (2000) desirable level to the level of high risk of CHD (136 mg/dl). It can be generally concluded that nutritional counseling improved the metabolic Hiba Ahmad Bawadi\ University of Jordan control of type 1 diabetes mellitus and it seems that the improvement was effective Supervisor: Dr. Ahmad M. Faqih when mothers participated in counseling. Co-Supervisor: Dr. Mjali A. Hasan

The effect of nutrition counseling of diabetic children and/or their mothers on metabolic control indicators regarding glycosylated hemoglobin (HbA1c), triglyceride (TG), total cholesterol (T-C), low density lipoprotein cholesterol (LDL-C) and high density lipoprotein cholesterol (HDL-C) were studied in 60 juvenile diabetics aged 8- 18 years. Patients were divided into three groups: MC group (mother and child were counseled), M group (mother alone was counseled) and C group (child alone was counseled). Initial diabetes mellitus knowledge, dietary, biochemical and anthropometric measurements were done at the beginning and at the end of the study. Knowledge evaluation test scores increased significantly for all patients in the three groups (P<0.05). All patients maintained their growth potential when plotted on the National Center for Health Statistics (NCHS/ USA) growth charts, with a weight gain of about 1.2 kg and a height gain of about 2 cm in 6 months. The three groups showed higher pre- and post-counseling energy intake than recommended. For the three groups dietary fat contribution to total energy was a little above that recommended by the American Diabetic Association; it was 31.7±6.1%, 33.7±5.0% and 35.4±6.9% for the three groups MC, M and C, respectively. It changed after counseling to meet the ADA recommendations. All patients showed significant reduction (P<0.05) in saturated fat contribution to total energy (-2.4±3.6%, -3.0±4.8% and -4.5±5.1%) for the groups MC, M and C, respectively. Significant change in unsaturated/saturated fat ratio was only shown in group MC (-0.67 ±1.05%), tended to decrease in group M (-0.1±0.0%) but tended to increase in group C (+0.1±0.4%). Improvement in metabolic control was better in groups having mothers. Blood HbA1c decreased significantly in group MC (P<0.05) from 8.6±2.4% to 7.6±1.2% and tended to decrease in groups M (7.9±2.5% to 7.8±1,5%) and C (8.8±2.4% to 8.2±2.2%) (P<0.05). Serum triglycerides were decreased significantly (P<0.05) in group MC from (120.7±45.5 to 85.2±48.9 mg/dl) and group M (168.6±133.4 mg/dl to 93.6 ±29.8 mg/dl), but slightly increased in group C (110.1±49.4 mg/dl to 113,5±92.1 mg/dl). Significant decrease in Total cholesterol was only shown in group MC (187.3±45.5 mg/dl to 165.9±27.7 mg/dl) (P<0.05) but tended to decrease in group M (188.2±44.9 mg/dl to 168.8±31.4 mg/dl) and slightly increased in group C (171.5±37.6 mg/dl to 177.3±44.8 mg/dl). No significant changes were observed with respect to LDL-C and HDL-C (P>0.05). However, three patients out of five in group MC and three patients out of nine in group M improved their LDL-C, whereas three patients Volume 11, No. 25, 2011 199 197 198

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44. Effect of Nutrition Intervention on Pregnancy-Induced Hypertension in Women with Poor Calcium Nutritional Status (2000) Muna Numan Abu Hamdan\ University of Jordan Supervisor: Dr. Khader El-Masri

This study was performed in 1999 on 40 pregnant women who attended Obstetric and Gynecology Department in A1-Basheer Hospital and its Antenatal Care Clinics. The main objective of this work was to study the effect of a nutritional intervention program on the prevention of pregnancy-induced hypertension on pregnant women with poor calcium nutritional status, which is very common in communities with low socioeconomic status. This intervention program depends on substituting calcium supplements with local food rich in calcium and available in Jordan. Pregnant women enrolled in the study were divided randomly in two groups. The intervention group that received nutritional counseling intervention program and a control group was left without nutritional counseling. The following indicators were used: socioeconomic status, health status, anthropometric indicators, nutrient intakes, clinical examination, biochemical parameters, and nutrition knowledge exam, No calcium drug supplementation was given in both groups. Results indicate that both groups were of low socioeconomic status and were overweight. The initial dietary assessment revealed that the mean intake of energy, carbohydrates, calcium, and vitamin D were inadequate (24%-67% of the RDAs); whereas mean dietary intake of protein, fat, sodium and phosphorus were closely to the RDAs (84% -94%). Before the intervention, the mean serum total and ionized calcium was 8.6 ± 0.4 mg/dl, 1.16 ± 0.07 mmol/l among the intervention group vs. 8.6 ± 0.3 mg/dl, 1.16 ± 0.07 mmol/l in the control group. The mean urinary calcium was 101 ± 88 mg/day in the intervention group and 85±72 mg/day in the control group. The mean systolic/diastolic blood pressure in the intervention and control groups was 145/95 and 143/92 mm Hg respectively. The observed results of dietary calcium and blood pressure before the intervention were less than the normal reference values of both groups. After the intervention, there was a significant increase in the dietary intake of protein, energy, carbohydrates, phosphorus, calcium and vitamin D (P<0.0 1) in the intervention group compared with the control group, along with a significant increase in both mean values of serum total and ionized calcium 9.0 ± 0.3 mg/dl, 1.22 ± 0.07 mmol/l respectively in the intervention group (P<0.0 1); whereas both mean values were decreased significantly 8.2±0.03 mg/dl, 1.09±0.5mg/dl respectively in the control group (P<0.01). The mean systolic/diastolic blood pressure was significantly decreased (123/81 mmHg) in the intervention group (P<0.01), and a significantly increased (155/98 mmHg) in the control group (P<0.01).

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44. Effect of Nutrition Intervention on Pregnancy-Induced Hypertension in The nutrition knowledge test score showed no significant difference between Women with Poor Calcium Nutritional Status (2000) both groups at the initial assessment (P>0.05), but a significant increase in the Muna Numan Abu Hamdan\ University of Jordan intervention group at the final assessment (P<0.05). Supervisor: Dr. Khader El-Masri This study indicates that the use of well programmed nutrition counseling as an alternative for drug supplementation at the beginning of pregnancy is effective in This study was performed in 1999 on 40 pregnant women who attended Obstetric promoting modifications in the dietary intake patterns; aid in improving the poor and Gynecology Department in A1-Basheer Hospital and its Antenatal Care Clinics. nutritional status of pregnant women of low socioeconomical status, as shows the The main objective of this work was to study the effect of a nutritional intervention feasibility of such program in meeting the increased needs of calcium, and in reducing program on the prevention of pregnancy-induced hypertension on pregnant women the risk and prevalence of pregnancy-induced hypertension associated with poor with poor calcium nutritional status, which is very common in communities with low calcium nutritional status. socioeconomic status. This intervention program depends on substituting calcium supplements with local food rich in calcium and available in Jordan. Pregnant women enrolled in the study were divided randomly in two groups. The intervention group that received nutritional counseling intervention program and a control group was left without nutritional counseling. The following indicators were used: socioeconomic status, health status, anthropometric indicators, nutrient intakes, clinical examination, biochemical parameters, and nutrition knowledge exam, No calcium drug supplementation was given in both groups. Results indicate that both groups were of low socioeconomic status and were overweight. The initial dietary assessment revealed that the mean intake of energy, carbohydrates, calcium, and vitamin D were inadequate (24%-67% of the RDAs); whereas mean dietary intake of protein, fat, sodium and phosphorus were closely to the RDAs (84% -94%). Before the intervention, the mean serum total and ionized calcium was 8.6 ± 0.4 mg/dl, 1.16 ± 0.07 mmol/l among the intervention group vs. 8.6 ± 0.3 mg/dl, 1.16 ± 0.07 mmol/l in the control group. The mean urinary calcium was 101 ± 88 mg/day in the intervention group and 85±72 mg/day in the control group. The mean systolic/diastolic blood pressure in the intervention and control groups was 145/95 and 143/92 mm Hg respectively. The observed results of dietary calcium and blood pressure before the intervention were less than the normal reference values of both groups. After the intervention, there was a significant increase in the dietary intake of protein, energy, carbohydrates, phosphorus, calcium and vitamin D (P<0.0 1) in the intervention group compared with the control group, along with a significant increase in both mean values of serum total and ionized calcium 9.0 ± 0.3 mg/dl, 1.22 ± 0.07 mmol/l respectively in the intervention group (P<0.0 1); whereas both mean values were decreased significantly 8.2±0.03 mg/dl, 1.09±0.5mg/dl respectively in the control group (P<0.01). The mean systolic/diastolic blood pressure was significantly decreased (123/81 mmHg) in the intervention group (P<0.01), and a significantly increased (155/98 mmHg) in the control group (P<0.01).

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45. Changes in Plasma and Body Fat Contents and Their Relation to Diet in a Sample of Women during Pregnancy in Amman (2000) Aseel Amin Shajrawi\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

Anthropometric, and dietary variables and serum triglyceride concentrations were assessed, total and %body fat were calculated in a longitudinal study of 80 pregnant women aged 17-32 years in Amman, and the correlations between these variables were analyzed. Measurements were made three times during pregnancy; during the first (7-13 weeks of gestation), second (21-29 weeks of gestation) and third (>34 weeks of gestation) trimesters. Birth weights were taken immediately after delivery. The pregnant women were healthy, non-smokers, not smoker with BMI ranging between 17.4-29.2. They were moderately active and 48 of them were not working. Body weight increased significantly (p<0.001) during pregnancy with total weight gain of 12.4+0.6kg. The skinfold thicknesses increased more at peripheral than at central sites. This increase was greatest in the mid-thigh and the knee-cap skinfolds. The average amount of fat gained during pregnancy was 3.4kg above the first trimester’s value. Total body fat content increased insignificantly (P>0.05) during pregnancy, and showed no correlations with serum triglyceride concentrations, birth weight, energy and nutrient intakes mainly carbohydrate, fat, and protein. However, body fat mass was correlated significantly (r = 0.24, p <0.05) with the sucrose intakes during the first trimester of pregnancy. Also the skinfold thicknesses were highly cor- related with body fat mass during pregnancy. The daily energy intakes were 1592±67kca1, 1635±68kcal and l7l5±54kcal during the first, second and third trimesters, respectively. Intakes of dietary carbohydrate, protein and fat covered 50%, 18% and 35% of daily energy intakes respectively. Serum triglyceride concentrations increased significantly (P<0.000l) throughout the three trimesters of pregnancy. This increase was not correlated with the birth weights, maternal skinfold thicknesses or the energy and nutrient intakes. Birth weight (n=40) male and (n=45) female averaged 3.2±0.4 and 3.0±0.5g, respectively. Birth weights were not related to maternal energy or nutrient intakes; also were not correlated to the maternal skinfold thicknesses at all sites of the body during pregnancy. It can be concluded that during pregnancy, maternal body fat content increased independently of dietary intakes; such an increase was noticeable at mid- thigh and knee-cap and has no relationship with maternal serum triglyceride concentrations or birth weights. Therefore the importance of the body fat increase during pregnancy might be related to other variables possibly those related to reproduction, a matter which requires further investigation. Volume 11, No. 25, 2011 202 201

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46. Association between Migraine and Certain Nutritional Factors and the Effect 45. Changes in Plasma and Body Fat Contents and Their Relation to Diet in a of Diet on the Alleviation of Symptoms of the Disease in a Group of Jordanian Sample of Women during Pregnancy in Amman (2000) Patients (2000) Aseel Amin Shajrawi\ University of Jordan Johaina Tawfiq Idriss\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad Supervisor: Dr. Mousa Numan Ahmad

Co-Supervisor: Dr. Ibrahim Ismael Adam

Anthropometric, and dietary variables and serum triglyceride concentrations The relationship between migraine and certain nutritional factors and the effect were assessed, total and %body fat were calculated in a longitudinal study of 80 of diet in the alleviation of symptoms of the disease were studied in a group of 177 pregnant women aged 17-32 years in Amman, and the correlations between these Jordanian migraine patients [124 females and 53 males] aged 18-60 years. They were variables were analyzed. Measurements were made three times during pregnancy; recruited from several private and military neurological clinics in Amman. The during the first (7-13 weeks of gestation), second (21-29 weeks of gestation) and third rneans±SEM of age for the respective total sample, females and males were 34.0±0.8, (>34 weeks of gestation) trimesters. Birth weights were taken immediately after 34.6±0.9 and 32.7±1.4 years. Migraine history including provokers and selected social delivery. The pregnant women were healthy, non-smokers, not smoker with BMI information and personal habits were recorded; and accordingly patients were ranging between 17.4-29.2. They were moderately active and 48 of them were not classified into non-dietary and dietary migraineurs [52 patients (29.4%); 39 females working. and 13 males]. Only 32 dietary migraneurs (25 females and 7 males) volunteered to Body weight increased significantly (p<0.001) during pregnancy with total participate in the following parts of the study. Anthropometrical, dietary and medical weight gain of 12.4+0.6kg. The skinfold thicknesses increased more at peripheral than assessments were performed. An elimination-provocation test was conducted in which at central sites. This increase was greatest in the mid-thigh and the knee-cap skinfolds. heart rate measurements were taken as an indicator for the potentiality of selected food The average amount of fat gained during pregnancy was 3.4kg above the first items to provoke migraine; and according to the test results, individual three-stages trimester’s value. Total body fat content increased insignificantly (P>0.05) during diet-drug plans were given to the volunteers. Migraine medical records that the patient pregnancy, and showed no correlations with serum triglyceride concentrations, birth filled out during the three stages included information about the migraine attacks in weight, energy and nutrient intakes mainly carbohydrate, fat, and protein. However, respect to frequency, duration, type and number of medication-entities used per attack body fat mass was correlated significantly (r = 0.24, p <0.05) with the sucrose intakes in each stage. In the second treatment stage the patient is given a placebo drug to during the first trimester of pregnancy. Also the skinfold thicknesses were highly cor- replace his usually used medications. The placebo was glucose-filled gelatin capsules. related with body fat mass during pregnancy. The daily energy intakes were The data given in these records was then compared to the migraine history of the 1592±67kca1, 1635±68kcal and l7l5±54kcal during the first, second and third patients. trimesters, respectively. Intakes of dietary carbohydrate, protein and fat covered 50%, Migraine was sex- and age-related in both dietary and non-dietary migraineurs. 18% and 35% of daily energy intakes respectively. Serum triglyceride concentrations The female to male ratios were 3:1 and 2.33:1 in both dietary and non-dietary increased significantly (P<0.000l) throughout the three trimesters of pregnancy. This migraineurs, respectively. The most affected patients were in the 26-33 years age increase was not correlated with the birth weights, maternal skinfold thicknesses or the group. About one third of migraine patients in this study related their migraine attacks energy and nutrient intakes. Birth weight (n=40) male and (n=45) female averaged to ingested foods and beverages. The diets of most of the participating dietary 3.2±0.4 and 3.0±0.5g, respectively. Birth weights were not related to maternal energy migraineurs were found to be inadequate in milk food group for both genders, in or nutrient intakes; also were not correlated to the maternal skinfold thicknesses at all vitamin A for males and in calcium for females; and the BMI values for all sites of the body during pregnancy. participants were in the overweight category. Some of them had a comorbidity of It can be concluded that during pregnancy, maternal body fat content increased obesity, depression and vascular diseases. Following are the proportions of the 32 independently of dietary intakes; such an increase was noticeable at mid- thigh and subjects that were affected by the test foods: chocolate, 56%; nuts, 41%; citrus fruits, knee-cap and has no relationship with maternal serum triglyceride concentrations or 41%; bananas, 38%; Nabulsi cheese, 28%; mortadella, 28%; tomatoes, 22%; pickles, birth weights. Therefore the importance of the body fat increase during pregnancy 22%; yoghurt, 19%; labaneh, 19%; stock cubes, 19%; cocoa, 16%; milk, 16%; might be related to other variables possibly those related to reproduction, a matter processed cheese, 16% and peas, 16%. Local food items that precipitated migraine in which requires further investigation. 202 Volume 11, No. 25, 2011 201 203

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some of our patients were: Nabulsi cheese, 28%; labaneh, 19%; falafil, 13%; humus (chickpeas with sesame paste), 13%; fava beans, 9%; Arabic ghee, 6%; konafeh b’jibn, 6%; jameed, 6%; olive oil, 6% and dried thyme, 3%. The results of the present study do provide support for a primary effect of diet on migraine; and the elimination-provocation test is an effective measure of the identification of dietary migraine provokers. The data indicate that diet-drug management plan of migraine in dietary migraineurs was very effective; and migraineurs reported a dramatical fall in number, duration and severity of migraine attacks. Although, this study is the first to demonstrate the relation between migraine and some selected local foods, nonetheless, the significance of the present results demands further investigation.

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Arab Journal of Food & Nutrition some of our patients were: Nabulsi cheese, 28%; labaneh, 19%; falafil, 13%; humus 47. The Nutritive Value and Safety of Some Selected Street Foods in Amman (chickpeas with sesame paste), 13%; fava beans, 9%; Arabic ghee, 6%; konafeh b’jibn, (2000) 6%; jameed, 6%; olive oil, 6% and dried thyme, 3%. Jumana Ibrahim Bishouty\ University of Jordan The results of the present study do provide support for a primary effect of diet on Supervisor: Dr. Mohammed I. Yamani migraine; and the elimination-provocation test is an effective measure of the Co-Supervisor: Dr. Salma K. Tukan identification of dietary migraine provokers. The data indicate that diet-drug management plan of migraine in dietary migraineurs was very effective; and This study was conducted to collect information about street foods in Amman, migraineurs reported a dramatical fall in number, duration and severity of migraine Jordan and to study the nutritional quality and the microbial and lead contaminants of attacks. Although, this study is the first to demonstrate the relation between migraine the mostly available street foods obtained from street food vendors located in public and some selected local foods, nonetheless, the significance of the present results areas at three bus stations and four schools. demands further investigation. It was found that street food vendors in Amman provide an essential service by selling fast meals, refreshments and snacks. Ka‘ak with sesame, falafel, kashta, cake, semsemiah and sous were found to be the most available street foods in all studied localities in Amman, and were chosen for this study. Proximate analysis of the studied foods showed that the average protein content ranged from 3.2g/100g for kashta to 16.9g/100g for semsemiah. The protein index of nutritional quality (INQ) showed that the studied street foods were adequate in protein (TNQ 1) except for kashta with honey like syrup which was a fair source (INQ =0.5). The average fat content in the samples ranged from 1.1g/100g for ka’ak with sesame to 41.5g/100g for semsemiah. However, the fat (INQ) did not exceed 1.3 except for semsemiah which was 2.2. On the other hand, the fiber content of the studied street foods was not detected in kashta and cake and the average in the other studied foods ranged from 0.4 g/100g for falafel to 2.4g/100g for semsemiah. No dust particles were detected when examined visually or microscopically (2X - 1 0X). The lead content of all the studied street foods was <0.1 ppm. This is within the Jordanian standards set for lead in some selected food items. The averages of the aerobic plate count (APC) of sous, kashta, ka‘ak falafel sandwiches, cake and semsemiah samples in summer and in winter samples were: 7.9x107, 4.4x107, 2.5x106, 2.5x105 and 2.4x103 CFU/g, and 4.0x104, 5.6x105, 1.0x105, 2.7x103 and 3.1x102 CFU/g, consecutively. Whereas, the averages of the colifonn count of these street food samples in summer and in winter were: 2.9x104, 3.2x101, 3,3x105, <10 and 1.9x106 CFU/g, and 1.6x102, 1.0x101, 2,6x105, <10 and 3.3x103 CFU/g, consecutively. Higher microbial loads counts in kashta and sous, which could be considered as high risk foods, could be explained by the ability of microorganisms to grow in these foods and as a result of mishandling during preparation, display and marketing. The averages of the Staphylococcus aureus count of sous, kashta, cake and semsemiah in summer samples were <10/g whereas that of ka‘ak falafel sandwich was 14/g. In winter samples, the averages were <10/g for all the street foods except for cake where the average count was 14. Of all the food samples tested, only one sample Volume 11, No. 25, 2011 203 204 205

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of ka ‘ak falafel sandwich was positive for Salmonella. These microbiological results reflect poor handling and storage and poor personal hygiene practices as well as lack of environmental sanitation. Results of this study emphasizes the importance of recognizing food industry or business, run by people who have little or no basic training in food handling, personal hygiene and catering. When recognized, this business needs to be regulated taking into account differences in the street foods regarding the risks they may pose to the consumer. Education and training of street vendors and consumers is one of paramount importance in order to ensure the quality and safety of street foods.

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Arab Journal of Food & Nutrition of ka ‘ak falafel sandwich was positive for Salmonella. 48. Lead and Cadmium Level in Breast Milk and Food of a Group of Jordanian These microbiological results reflect poor handling and storage and poor Infants (2000) personal hygiene practices as well as lack of environmental sanitation. Liza Mohammad Mansour\ University of Jordan Results of this study emphasizes the importance of recognizing food industry or Supervisor: Dr. Ahmad M. Faqih business, run by people who have little or no basic training in food handling, personal Co-Supervisor: Dr. Atallah Rabi hygiene and catering. When recognized, this business needs to be regulated taking into account differences in the street foods regarding the risks they may pose to the consumer. Education and training of street vendors and consumers is one of paramount The levels of lead (Pb) and cadmium (Cd) were determined, using atomic importance in order to ensure the quality and safety of street foods. absorption spectrophotometery, in breast milk, drinking water and complementary foods for 50 infants, 25 from Maternal and Child Health Centers (MCH) in the urban areas of Irbid city and 25 from (MCH) centers in the rural areas of Irbid. The mean lead concentration in breast milk of rural mothers was 0.0312 (SD 0.0229) ppm which was not significantly different from that of urban mothers with a mean value of 0.0425 (SD 0.0392) ppm. However, a significantly lower concentration of cadmium in breast milk of rural mothers (P<0.05) was observed 0.0122 (SD 0.0072) ppm as compared to urban mothers 0.0187 (SD 0.0102) ppm. In drinking water of rural areas, mean lead concentration was 0.0092 (SD 0.0104) ppm which is significantly lower than that of the urban areas (0.0278 ppm ± 0.03 78). In contrast, the mean concentration of Cd in drinking water from rural Irbid was 0.0018 (SD 0.0021) ppm, which is not significantly different from that of Irbid city 0.0030 (SD 0.0039) ppm. A rough estimate of the mean intake of Pb for Jordanian infants in Irbid city was 0.0425 (SD 0.0310) mg/day in comparison with 0.0337 (SD 0.0190) mg/day for infants of rural Irbid. At P<0.5, there was no significant difference between these two values. The estimated mean intake of cadmium by infants in Irbid city was 0.025 (SD 0.0162) mg/day, which is significantly higher than that estimated for infants of rural Irbid 0.0 125 (SD.0067) mg/day. A rough estimate of the mean daily intake of lead of the non-exclusively breastfed Jordanian infants was 0.007 mg /kg body weight which is exactly at the upper limit of the recommended intake of Pb by infants. A lower value of the mean daily intake of cadmium (0.0032 mg/kg body/weight) was found for the near- exclusively breastfed infants, which is within the acceptable value of 0.0075 mg kg body weight.

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49. Effect of Cooking on the Protein Quality of Broad Beans (Vicia faba L.) (2001) Rania Na’el Hashem\ University of Jordan Supervisor: Dr. Salma K. Tukan Co-Supervisor: Dr. Hamed R. Takruri

This study was carried out to investigate the effect of cooking methods, practiced traditionally in Jordan to prepare foul moudamas ‘stewed beans’, on the protein quality of faba beans using Sprague-Dawely rats, and to determine the trypsin inhibitor activity (TIA) and its implications on the protein utilization of raw, soaked and cooked faba beans. Whole and dehulled Australian faba beans (Vicia faba L. minor) were used in this study. The slow cooking method (commonly practiced in restaurants for 12 hours) was used to prepare whole, dehulled and mixed beans (at 1:1 ratio). Whole beans were pressure-cooked for 2.5 hours as practiced at home level. Raw and soaked beans were also used in the preparation of experimental diets for comparisons. Casein diet was also prepared as a reference protein source. The results indicated that soaking and/or cooking did not improve significantly the protein quality of the beans (P<0.05). The protein of dehulled beans - slowly cooked tended to have higher quality than that of other cooked beans, with values of NPU(op), .46.4 ; NPU(St), 51.9 ; NDpE%, 5.7% and ID, 83.4 ; which were significantly (P < 0.05) higher than those of the mixed beans-slowly cooked and whole beans -pressure cooked diets. Based on the results of this study and the amino acid requirements of pre-school child (2-5 years), the protein digestibility-corrected amino acid scores (PDCAAS) were for raw beans 0.50, soaked 0.54, whole slowly- cooked 0.20 and whole pressure- cooked 0.30. On the other hand, the PDCAAS values based on amino acid requirements for laboratory rats were for raw beans 0.25, soaked 0.37, whole slowly- cooked 0.10 and whole pressure-cooked beans 0.15. Soaking and cooking brought about partial removal of trypsin inhibitor activity (TIA). TIA was reduced by 22% in the soaked beans, while the percent reduction ranged from 4 0-48% in the cooked diets. This reduction was not associated with significant improvement of the protein quality of the tested diets. Thus it is shown that foul moudamas prepared by the slow cooking (for 12 hours) and pressure cooking (for 2.5 hours) was of low protein quality. It can be concluded, therefore, that prolonged cooking of faba beans adversely affects its protein quality.

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49. Effect of Cooking on the Protein Quality of Broad Beans (Vicia faba L.) (2001) 50. Relationship between Osteoporosis and Certain Risk Factors of Food Habits, Rania Na’el Hashem \ University of Jordan Nutrient Intake, and Life-Style in a Group of Postmenopausal Jordanian Women Supervisor: Dr. Salma K. Tukan (2001) Co-Supervisor: Dr. Hamed R. Takruri Ruba Abdel Kareem A1-Abbasi\ University of Jordan Supervisor: Dr. Ahmad M. Faqth This study was carried out to investigate the effect of cooking methods, practiced Co-Supervisor: Dr. Basel Masri traditionally in Jordan to prepare foul moudamas ‘stewed beans’, on the protein quality of faba beans using Sprague-Dawely rats, and to determine the trypsin inhibitor A random sample of 210 postmenopausal Jordanian women, aged 45-65 years, of activity (TIA) and its implications on the protein utilization of raw, soaked and cooked whom 59 were osteoporotte (OP), 84 osteopenic (OPN) and 67 normal (N) was used to faba beans. study the relationship between osteoporosis and certain eating habits, nutrient intake, Whole and dehulled Australian faba beans (Vicia faba L. minor) were used in and life-style factors during adolescence and early adulthood, in addition to current this study. The slow cooking method (commonly practiced in restaurants for 12 hours) nutrient intake, using odds ratio with statistical significance considered at P 0.05. Bone was used to prepare whole, dehulled and mixed beans (at 1:1 ratio). Whole beans were mineral density (BMD) was measured using dual-energy x-ray absorptiometry pressure-cooked for 2.5 hours as practiced at home level. Raw and soaked beans were technique and classified according to the 1994 WHO classification. also used in the preparation of experimental diets for comparisons. Casein diet was Osteoporosis development was significantly associated with early dislikes for also prepared as a reference protein source. milk, yogurt, labneh and white cheese but with early likes for coffee and cocoa. No The results indicated that soaking and/or cooking did not improve significantly significant relationship was observed for OP women who liked soft drinks. However, the protein quality of the beans (P<0.05). The protein of dehulled beans - slowly those who liked tea tended to be at a higher risk of developing OP. Regarding past life- cooked tended to have higher quality than that of other cooked beans, with values of style factors, no significant relationship was observed between osteoporosis and NPU(op), .46.4 ; NPU(St), 51.9 ; NDpE%, 5.7% and ID, 83.4 ; which were smoking, inactivity, exposure to sun daily or living in rural areas. significantly (P < 0.05) higher than those of the mixed beans-slowly cooked and whole Except for women taking calcium supplements, the current intake of calcium as beans -pressure cooked diets. based on the recommendations of 1994 National Institute Health Consensus Based on the results of this study and the amino acid requirements of pre-school Conference was inadequate, giving a nutrient adequacy ratio (NAR) of 0.75, 0.54, and child (2-5 years), the protein digestibility-corrected amino acid scores (PDCAAS) 0.62 for OP, OPN and N women, respectively. Based on the 1989 Recommended were for raw beans 0.50, soaked 0.54, whole slowly- cooked 0.20 and whole pressure- Dietary Allowance (Food and Nutrition Board, 1989), the NAR for dietary calcium, cooked 0.30. On the other hand, the PDCAAS values based on amino acid however, was deficient for both OPN (0.79) and normal women (0.88), but adequate requirements for laboratory rats were for raw beans 0.25, soaked 0.37, whole slowly- for OP women (1.09). Energy intake was inadequate for all groups, with NAR values cooked 0.10 and whole pressure-cooked beans 0.15. of about 0.80. Similarly, dietary fiber intake fell short of the recommended level of 15 Soaking and cooking brought about partial removal of trypsin inhibitor activity g/ 1000 kcal, providing about one third of the recommended level for all groups. The (TIA). TIA was reduced by 22% in the soaked beans, while the percent reduction NAR values were, however, adequate for protein, phosphorus, magnesium, the ranged from 4 0-48% in the cooked diets. This reduction was not associated with vitamins K and C. Sodium intake was more than three times the estimated minimum significant improvement of the protein quality of the tested diets. requirements of 500 mg per day for all groups. Older age of 60-65 years, early Thus it is shown that foul moudamas prepared by the slow cooking (for 12 hours) menopause, lower body weight of 50-59 kg, overweight versus obesity, smaller wrist and pressure cooking (for 2.5 hours) was of low protein quality. It can be concluded, circumference, and not using hormone replacement therapy (RRT) were significantly therefore, that prolonged cooking of faba beans adversely affects its protein quality. associated with OP. In conclusion, data obtained in this study suggest that lower body weight, smaller frame size, not using HRT; besides the dislikes for calcium-rich foods and the likes for caffeine-containing beverages during adolescence and early adulthood were significantly associated with the development of postmenopausal osteoporosis. Studied life-style factors, however, were not significantly associated with OP development.

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51. A Study of Selected Metabolic Responses in a Group of Athletes to Preexcercise Meal Containing Simple and Complex Carbohydrates (2001) Amjad Hassan Jarrar\ University of Jordan Supervisor: Dr. Hamed Takruri

This study was conducted to compare metabolic responses of preexcercise meals that contain two types of complex carbohydrates (qurshallah and mashed potato) and two types of simple carbohydrates (orange juice and honey). Each of these carbohydrates were fed to subjects 30 minutes (min) prior to exercise meals contained 0.7 g carbohydrate of each food used per Kg – body weight. Five moderately active male school student athletes were exercised on cycle ergometer type RECLINE – XT at level three of pedaling rate 70 – 80 rpm for 45 – min. Blood serum glucose, insulin, non estrified fatty acids (NEFA) and plasma lactic acid were measured at fasting level (zero time), 15 and 30 min next to ingestion and 15, 30 and 45 – min after exercise. Complex carbohydrate foods gave the higher change in serum glucose levels than simple carbohydrate foods after 30 – min of ingestion; Qurshalla was above the only item that maintained serum glucose above the fasting level after exercise. Although complex carbohydrates gave higher insulin levels than simple carbohydrates after 30 – min next to ingestion, these differences disappeared and insulin returned to the baseline at the end of 45 – min of exercise. Lactic acid accumulation after the ingestion of complex carbohydrates was significantly higher than that corresponding to simple carbohydrates at the end of exercise period. Lactic acid and NEFA concentrations for qurshalla at the end of exercise were significantly (p ‹ 0.001) low compared with the other tested food items. Also in this study there was a significant correlation between the change in serum insulin next to ingestion of test food items at rest and during exercise ( r = 0.96, p ‹ 0.001, n = 60) and (r = 0.77, p ‹ 0.001, n = 60) respectively. There was a significant negative correlation between the change in serum glucose and serum NEFA next to ingestion of the test food items at rest and during exercise (r = - 0.90, p ‹ 0.001, n = 60) and (r = - 0.69, p ‹ 0.001, n = 60) respectively. During exercise there was a significant negative correlation (r = - 0.85, p ‹ 0.001, n = 60) between plasma lactate and serum glucose. Also there was a significant negative correlation between the change in serum NEFA and plasma lactate concentration during exercisen (r = - 0.71, p ‹ 0.001, n = 60). It is concluded that among the ingested food items, only qurshalla could be recommended to be taken prior to aerobic exercise lasting 45 minutes.

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51. A Study of Selected Metabolic Responses in a Group of Athletes to 52. Weaning Pattern for a Group of Infants in Amman (2001) Preexcercise Meal Containing Simple and Complex Carbohydrates (2001) Suha Muawiyah Sabri\ University of Jordan Amjad Hassan Jarrar\ University of Jordan Supervisor: Dr. Salma K. Tukan Supervisor: Dr. Hamed Takruri

This study was conducted to compare metabolic responses of preexcercise This study was carried out to investigate the weaning pattern of a sample of meals that contain two types of complex carbohydrates (qurshallah and mashed potato) infants in Amman, follow their growth pattern from the start of weaning over a period and two types of simple carbohydrates (orange juice and honey). Each of these of three months, and evaluate the adequacy of the weaning foods in terms of energy, carbohydrates were fed to subjects 30 minutes (min) prior to exercise meals contained protein, and iron. 0.7 g carbohydrate of each food used per Kg – body weight. A sample of 245 apparently healthy infants was recruited from the Maternal and Five moderately active male school student athletes were exercised on cycle Child Department of Sweileh Health Center. A total of 130 infants were studied for a ergometer type RECLINE – XT at level three of pedaling rate 70 – 80 rpm for 45 – period of three months or more, during the study period, information on weaning min. Blood serum glucose, insulin, non estrified fatty acids (NEFA) and plasma lactic pattern and food intake was collected for each infant. Anthropometric measurements acid were measured at fasting level (zero time), 15 and 30 min next to ingestion and including infant’s weight, height, and head circumference were also taken each month. 15, 30 and 45 – min after exercise. The results showed that the mean age of introducing solid foods to the studied Complex carbohydrate foods gave the higher change in serum glucose levels than sample was 3.6 months (range 2-6 months). For-five percent of infants received solid simple carbohydrate foods after 30 – min of ingestion; Qurshalla was above the only foods earlier than the recommended age of 4 months. Early introduction of solid foods item that maintained serum glucose above the fasting level after exercise. was significantly associated with low level of maternal education and bottle-feeding. Although complex carbohydrates gave higher insulin levels than simple Infants with lower weight were also weaned earlier. carbohydrates after 30 – min next to ingestion, these differences disappeared and During the first month of weaning, infant milk cereal was introduced to about insulin returned to the baseline at the end of 45 – min of exercise. 74% of infants, milk pudding and fruits to 40%. The mean age of introducing cereal Lactic acid accumulation after the ingestion of complex carbohydrates was with milk foods was 3.7 months, plain cereals 4.8, fruits 4.2, vegetables 4.7, legumes significantly higher than that corresponding to simple carbohydrates at the end of 6.0, dairy products 4.7, meats 6.3, egg yolk 6.0, whole egg 6.4, fish and table foods exercise period. 7.0. Lactic acid and NEFA concentrations for qurshalla at the end of exercise were Energy and protein intakes met or exceeded the recommended ones during all significantly (p ‹ 0.001) low compared with the other tested food items. ages (3-9 months), except at age 4 months, at which the protein intake was slightly Also in this study there was a significant correlation between the change in serum below the requirements (98%). Iron intake was lower than the recommended (36-71% insulin next to ingestion of test food items at rest and during exercise ( r = 0.96, p ‹ of RDA) for all ages 0.001, n = 60) and (r = 0.77, p ‹ 0.001, n = 60) respectively. There was a significant Milk was the main source of energy and protein during all ages (3-9 months), negative correlation between the change in serum glucose and serum NEFA next to followed by cereal alone or with milk for infants aged 3-8 months. On the other hand, ingestion of the test food items at rest and during exercise (r = - 0.90, p ‹ 0.001, n = infant formula was the main source of iron that contributed 30-58% of total intake 60) and (r = - 0.69, p ‹ 0.001, n = 60) respectively. throughout all ages. Also, infant milk cereal was an important source of iron that During exercise there was a significant negative correlation (r = - 0.85, p ‹ 0.001, provided 24-30% of the total intake for infants aged 3-7 months, n = 60) between plasma lactate and serum glucose. Also there was a significant Although the Health Center provides information regarding weaning, some negative correlation between the change in serum NEFA and plasma lactate improper feeding practices were observed. Infants’ mean values of weight-for-age, concentration during exercisen (r = - 0.71, p ‹ 0.001, n = 60). length-for-age, and weight-for-length z-scores were similar to or higher than the CDC It is concluded that among the ingested food items, only qurshalla could be reference data at all ages except at 8 and 9 months, at which weight-for-age was lower. recommended to be taken prior to aerobic exercise lasting 45 minutes. It can be concluded, that infants have met their requirements of energy and protein intake, with the exception of iron, which should be taken into consideration.

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53. Glycemic and Insulinemic Indices of Certain Popular Arabic Sweets with Modified Fat Content (2002) Mo’ath F. Bataineh\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Co-Supervisor: Dr. Kamel M. Ajlouni

There is an increasing evidence that dietary fat affects the glycemic and insulinemic indices of carbohydrate rich foods. In this study, the postprandial glycemic and insulinemic responses were investigated for certain traditional Arabic sweets with modified fat content in sixteen healthy volunteers. An oral glucose tolerance test was performed using a 50 g carbohydrate-containing portion of every food item by five volunteers each of whom served as his own control using white bread as a reference. Results are presented here as means ±SE and are considered as significant with P- values £ 0.05. Anhydrous butter (ghee) which is used in the studied traditional sweets was replaced with either palm oil, sunflower oil or olive oil. The percentage contribution of fat energy in traditional ma›moul, however, was reduced using any of the studied fats and oils from about 44% to about 30%. Traditional and modified sweet items resulted in comparable organoleptic scores using the hedonic score test. The glycemic index (GI) and its respective insulinemic index (II) for traditional ghuraybah (GAB) mainly made from wheat flour, sugar and ghee (53% of total energy) were 85.8 ±7.0 and 146.7±19.0. The respective GI and II for the modified ghuraybah with palm oil substituting ghee (GPO) were 82.8 ±5.4 and 132.3 ± 8.9, and those for the modified ghuraybah with sunflower oil substituting ghee (GSO) were 109.2 ± 7.9 and 123.0 ±18.4. The GI and its respective II for traditional ma ‹moul (MAB) mainly made from wheat flour, semolina and ghee (30% of energy) were 83.0 ±7.8 and 106.0±16.7. The respective GI and II for the modified ma›moul with palm oil substituting ghee (MPO) were 83.6±9.2 and 96.2±11.0; those for the modified ma›moul with sunflower oil substituting ghee (MSO) were 116.4±10.1 and 146.5±31.4, and those for the modified ma›moul with olive oil substituting ghee (MOO) were 49.2±3.6 and 153.1±11.5. The GI and its respective II for the traditional hareesah (HAB) mainly made from semolina, sugar and ghee (14% of energy) were 94.3±1.8 and 141.7±17.9. The respective GI and II for the modified hareesah with palm oil substituting ghee (HPO) were 91.0±1.1 and 92.0±8.4, and those for the modified hareesah with sunflower oil substituting ghee (HSO) were 104.4±10.8 and 109.7±7.4. Studied sweets resulted in GIs that were not significantly different from one another or from that of white bread (WB), except for MOO which gave a significantly lower GI value than that of WB and MSO. The IIs for all studied sweets were not significantly different from one another or from that of WB. A weak correlation was found between the GIs and IIs for all studied sweets.

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53. Glycemic and Insulinemic Indices of Certain Popular Arabic Sweets with The findings of this study support previous data indicating that olive oil- Modified Fat Content (2002) containing food results in a reduced glycemic response without significantly affecting Mo’ath F. Bataineh\ University of Jordan the insulinemic response. Supervisor: Dr. Ahmad M. Faqih Co-Supervisor: Dr. Kamel M. Ajlouni

There is an increasing evidence that dietary fat affects the glycemic and insulinemic indices of carbohydrate rich foods. In this study, the postprandial glycemic and insulinemic responses were investigated for certain traditional Arabic sweets with modified fat content in sixteen healthy volunteers. An oral glucose tolerance test was performed using a 50 g carbohydrate-containing portion of every food item by five volunteers each of whom served as his own control using white bread as a reference. Results are presented here as means ±SE and are considered as significant with P- values £ 0.05. Anhydrous butter (ghee) which is used in the studied traditional sweets was replaced with either palm oil, sunflower oil or olive oil. The percentage contribution of fat energy in traditional ma›moul, however, was reduced using any of the studied fats and oils from about 44% to about 30%. Traditional and modified sweet items resulted in comparable organoleptic scores using the hedonic score test. The glycemic index (GI) and its respective insulinemic index (II) for traditional ghuraybah (GAB) mainly made from wheat flour, sugar and ghee (53% of total energy) were 85.8 ±7.0 and 146.7±19.0. The respective GI and II for the modified ghuraybah with palm oil substituting ghee (GPO) were 82.8 ±5.4 and 132.3 ± 8.9, and those for the modified ghuraybah with sunflower oil substituting ghee (GSO) were 109.2 ± 7.9 and 123.0 ±18.4. The GI and its respective II for traditional ma ‹moul (MAB) mainly made from wheat flour, semolina and ghee (30% of energy) were 83.0 ±7.8 and 106.0±16.7. The respective GI and II for the modified ma›moul with palm oil substituting ghee (MPO) were 83.6±9.2 and 96.2±11.0; those for the modified ma›moul with sunflower oil substituting ghee (MSO) were 116.4±10.1 and 146.5±31.4, and those for the modified ma›moul with olive oil substituting ghee (MOO) were 49.2±3.6 and 153.1±11.5. The GI and its respective II for the traditional hareesah (HAB) mainly made from semolina, sugar and ghee (14% of energy) were 94.3±1.8 and 141.7±17.9. The respective GI and II for the modified hareesah with palm oil substituting ghee (HPO) were 91.0±1.1 and 92.0±8.4, and those for the modified hareesah with sunflower oil substituting ghee (HSO) were 104.4±10.8 and 109.7±7.4. Studied sweets resulted in GIs that were not significantly different from one another or from that of white bread (WB), except for MOO which gave a significantly lower GI value than that of WB and MSO. The IIs for all studied sweets were not significantly different from one another or from that of WB. A weak correlation was found between the GIs and IIs for all studied sweets.

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54. The Effectiveness of Intermittent Iron Treatment of Three to Five Year Old Jordanian Children with Iron Deficiency Anemia (2002) Sandy Bishara Kakish\ University of Jordan Supervisor: Dr. Ahmad M. Faqih

The effectiveness of intermittent iron treatment versus daily iron treatment was investigated in 2-6-year-old Jordanian children with iron deficiency anemia. Subjects were selected on the basis of a hemoglobin concentration 10.5 g/dl and serum ferritin concentration 12 g/L in venous blood. A total of 134 children were recruited into the study, 63 (M=39; F=24) of which completed the three month treatment period. Children were randomly assigned to one of three groups; Group 1 (w=21); daily iron treatment, Group 2 (n=21): weekly iron treatment, Group 3 (n=2l): twice weekly iron treatment. All children received a dose of 5 mg elemental iron per kg body weight (FeSO4 .7H20) in the form of medicinal drops in a frequency relevant to the group to which they were assigned. After three months of iron treatment hemoglobin, he- matocrit, MCV, MCH and MCHC increased significantly (P< 0.05) in the three iron treatment groups with no significant differences (P>0.05) between them in final values and change in these values. Changes in hemoglobin were similar among the three iron treatment groups (Group 1: 2.47±0.17; Group 2: 2.12±0.18; Group 3: 2.18±0.18). Serum ferritin [Group 1 (n=12); Group 2 (n=12); Group 3 (n=l0) increased significantly (P < 0.05) in all three groups with no significant differences in final serum ferritin values. Increments in serum ferritin were not significantly different among the three iron treatment groups: (Group 1: 40.88 ± 4.16; Group 2: 40.85±4.16; Group 3: 36.38 ± 4.56). All children who completed the study showed a positive hemoglobin response to iron treatment and only one subject in Group 1 remained anemic after three months of daily iron treatment. It can be concluded that weekly and twice weekly treatment with 5 mg elemental iron per kg body weight as ferrous sulfate for three months is as effective as daily iron treatment in correcting iron deficiency anemia in 2-6-year-old children.

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54. The Effectiveness of Intermittent Iron Treatment of Three to Five Year Old 55. Effect of Soaking and In Vitro Fermentation of Wheat Bran on the Jordanian Children with Iron Deficiency Anemia (2002) Bioavailability of Calcium, Magnesium, Iron and Zinc in Rats (2002) Sandy Bishara Kakish\ University of Jordan Wafa’ Hamed Takruri\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Supervisor: Dr. Mousa Numan Ahmad

The effectiveness of intermittent iron treatment versus daily iron treatment was The present study was conducted to investigate the bioavailability of calcium, investigated in 2-6-year-old Jordanian children with iron deficiency anemia. Subjects magnesium, iron and zinc in Spargue Dawely rats from wheat bran and bran bread, were selected on the basis of a hemoglobin concentration 10.5 g/dl and serum ferritin and to investigate the effect of soaking and in vitro yeast fermentation of wheat bran concentration 12 g/L in venous blood. A total of 134 children were recruited into the on the bioavailability of these minerals in rats. Wheat bran was prepared with soaking study, 63 (M=39; F=24) of which completed the three month treatment period. in hot water (55°C) for 2 hours or fermentation after soaking for another 2 hours. Bran Children were randomly assigned to one of three groups; Group 1 (w=21); daily iron bread containing 25% bran was also prepared. treatment, Group 2 (n=21): weekly iron treatment, Group 3 (n=2l): twice weekly iron Six groups of rats (each containing 5 rats) were fed diets containing about 10% treatment. All children received a dose of 5 mg elemental iron per kg body weight bran for different treatments or 20% bran bread for 28 days. Absorption and tissue (FeSO4 .7H20) in the form of medicinal drops in a frequency relevant to the group to concentrations of minerals were determined as response parameters for the which they were assigned. After three months of iron treatment hemoglobin, he- bioavailability. Body weight gain and food efficiency were also determined. The matocrit, MCV, MCH and MCHC increased significantly (P< 0.05) in the three iron average weight gain and feed efficiency tended to be the highest for rats fed bran bread treatment groups with no significant differences (P>0.05) between them in final values diet (49.0 ±0.08g and 11.1 ± 1.5g respectively). The highest calcium total absorption and change in these values. Changes in hemoglobin were similar among the three iron was for rats fed on white bread (1.82 ± 0.08g), while the highest calcium percentage treatment groups (Group 1: 2.47±0.17; Group 2: 2.12±0.18; Group 3: 2.18±0.18). absorption was from bran bread (75.44% ± 0.30) when compared with the other Serum ferritin [Group 1 (n=12); Group 2 (n=12); Group 3 (n=l0) increased groups. On the other hand, magnesium was highly absorbed from bran bread diet significantly (P < 0.05) in all three groups with no significant differences in final (169.18mg ± 5.49), while the percentage absorption was the highest in casein and serum ferritin values. Increments in serum ferritin were not significantly different white bread diet group, compared to other groups (16.29% ± 0.98% and 51.26± 1.57% among the three iron treatment groups: (Group 1: 40.88 ± 4.16; Group 2: 40.85±4.16; respectively). Group 3: 36.38 ± 4.56). All children who completed the study showed a positive The fermentation of bran resulted in a significant increase of percentage hemoglobin response to iron treatment and only one subject in Group 1 remained absorption (p<0.05) of iron (15.36% ± 0.43) as compared with untreated bran (9.19% anemic after three months of daily iron treatment. It can be concluded that weekly and ± 0.54) and soaked bran (10.66% ± 0.34). Zinc total absorption and % absorption were twice weekly treatment with 5 mg elemental iron per kg body weight as ferrous sulfate significantly higher (p<0.05) in diets based on bran bread ( 2.49 mg ± 0.11 and for three months is as effective as daily iron treatment in correcting iron deficiency 18.46%± 0.57 respectively) when compared with other diets. anemia in 2-6-year-old children. Also, total zinc absorption was significantly higher (p<0.05) for diets based on combined soaked and fermented diet (2.19mg ± 0.10) than diets of unfermented or soaked brans. Serum calcium and serum zinc were highest in rats fed bran bread diet (11.77± 0.17mg\dl and 178.80 ± 6.12 mg\dl, respectively) as compared with rats on other diets, whereas serum magnesium concentrations was the highest in rats fed white bread diets. Serum iron levels were higher in rats fed soaked bran and soaked and fermented bran diets. Liver iron was higher in rats fed on white bread diet (55.7 ± 15.2 μg), while hemoglobin was the highest in soaked and fermented bran (13.7±0.6) in comparison with other groups. The highest calcium femur concentrations was in rats fed soaked and fermented bran diets (224.0 ± 5.9 mg) compared to other diets groups.

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Liver and tibia zinc concentrations were the highest (p<0.05) in soaked and fermented bran diet groups as compared with others (123.03 ±3.33 μg and 187.37 ± 3.37 μg respectively). It is concluded that the combination of soaking and fermentation improves the studied mineral absorption, particularly the trace elements zinc and iron. The inclusion of bran bread, treated similarly to bran, does not seem to have any adverse effects on mineral bioavailability.

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Liver and tibia zinc concentrations were the highest (p<0.05) in soaked and 56. The Effect of Food Intake and Frequency of Iron Dosage on the Treatment of fermented bran diet groups as compared with others (123.03 ±3.33 μg and 187.37 ± Iron-Deficiency Anemia in Jordanian Children Aged 8 to 24 Months (2002) 3.37 μg respectively). Suhad Sameer Abu-Mweis\ University of Jordan It is concluded that the combination of soaking and fermentation improves the Supervisor: Dr. Ahmad M. Faqih studied mineral absorption, particularly the trace elements zinc and iron. The inclusion of bran bread, treated similarly to bran, does not seem to have any adverse effects on The effectiveness of different doses and frequency of iron treatment were mineral bioavailability. assessed in 8- to 24-month-old Jordanian children with iron deficiency anemia (IDA) taking into consideration the effect of the intake of hematopioteic nutrients in particular. Iron deficiency anemia was based on fulfilling three combined criteria: a hemoglobin (Rb) concentration <10.5 g/dL, a mean corpuscular voiume (MCV) <72.0 fL, and a serum ferritin (SF) concentration <12 g/L. At the start of iron treatment, feeding practices were collected and every mother was counseled about the rich sources of iron, the enhancers and the inhibitors of iron bioavailability. Two dietary record each of 3 nonconsecutive days were filled by the mother at the start and end of the treatment. After screening for anemia, children diagnosed to have iron deficiency anemia were consecutively assigned to one of the following four study groups. Every child was treated with 6 mg Fe/Kg/ day (group 1); 3 mg Fe/Kg/day (group 2); 3 mg Fe/Kg’ every other day (group 3); or 3 mg Fe/Kg/ twice weekly (group 4). Liquid medicinal iron as ferrous sulfate was administrated by the mothers for three months. Only 82 children out of 200 completed the study. At the end of treatment, SF and all other hematological indices improved significantly (P <0.05), irrespective of iron dose or frequency. However, these improvements in group 4 were significantly (P <0.05) lower than in the other groups. All children in the first three and 75% of children in group 4 showed a positive hemoglobin response (an increase of 1 g/dL). The development of IDA in the study children could be contributed to some poor weaning practices and low iron intake and bioavailability. The overall average initial intakes of energy, vitamins B1 and B6, and niacin, calcium, iron, and zinc were below RDA in the four groups. The initial average intake of protein, vitamins A, B2, B12, and C, and folate met the RDA or exceeded it. At the end of iron treatment the intakes of vitamins B6, iron, and zinc continued to be below RDA. There were significant (P<0.05) associations between the improvement in hemoglobin and the intakes of total iron, heme and nonheme iron and vitamin C. It could be concluded that the treating of IDA with 3 mg Fe/Kg every other day was as effective as the treatment with 6 mg or 3 mg per day. However, the treatment with 3 mg Fe/ Kg twice weekly effectively lower (P <0.05) than the other regimens, although it resulted in significant improvement in the hematological indices.

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57. Growth Patterns of Breast-Fed and Bottle-Fed Group of Infants during the First Four Months of Age (2002) Yara Jawad Abu Ziyad\ University of Jordan Supervisor: Dr. Khader El-Masri

This study was conducted to investigate the effect of type of feeding on growth patterns of a group of infants during the first four months of life. One hundred and six infants were divided into two groups: breast fed group (n=64) and formula fed group (n=42). The following anthropometric indicators were used for the evaluation of growth patterns for each infant: weight, length, circumference of head, mid-upper arm, abdomen, chest, calf, and wrist, skinfold thicknesses of triceps, biceps, abdomen, and subscapular, elbow and wrist breadth, fat percentage, fat mass, and fat free mass. Social conditions, dietary practices, and morbidity status were also studied for the same purpose. Results were compared with two international growth references: National Center for Health Statistics (NCHS) and Eurogrowth. Results showed that infants in the breast fed group grow faster than infants in the formula fed group during the whole study period. From birth to the fourth month of age, breast fed infants had an average increment of 3710 gm in weight, 13.7 cm in length, and 7.1 cm in head circumference. From the first month to the fourth month of age, these infants had an average increment of 2.6 cm in mid-upper arm circumference, 5.0 cm in chest circumference, 5.1 in abdomenal circumference, 4.4 cm in calf circumference, 1.1 cm in wrist circumference, 1.3 mm in biceps, 1.6 mm in triceps, 1.7 mm in the abdomen skinfold, 1.0 mm in the subscapular skinfold, 3.7 % in fat %, 739 gm in fat mass, 1846 gm in fat free mass, 4 mm in elbow breadth, and 3 mm in wrist breadth. From birth to the fourth month of age, the formula fed infants had an average increment of 2942 gm in weight, 11.6 cm in length, and 6.6 cm in head circumference. From the first month to the fourth month of age, these infants had an average increment of 2.6 cm in mid-upper arm circumference, 5.6 cm in chest circumference, 6.0 cm in abdomenal circumference, 3.5 cm in calf circumference, 1.2 cm in wrist circumference, 1.4 mm in biceps, 2.1 mm in triceps, 1.7 mm in the abdomen skinfold, 1.3 mm in the subscapular skinfold, 5.4 % in fat %, 646 gm in fat mass, 1567 gm in fat free mass, 4 mm in elbow breadth, and 4 mm in wrist breadth. Significant differences were noticed at each month of age regarding all the indicators with a P- values <0.05, <0.01, and <0.001. Comparing results to the international growth references, showed that both groups were under the 50th percentile at birth. However, breast fed infants exceeded the 50th percentile in the first month of age (except for head circumference), whereas formula fed infants did not exceed the 50th percentile throughout the 4 months of age. Significant differences between both sexes of the breast fed infants were noticed in

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57. Growth Patterns of Breast-Fed and Bottle-Fed Group of Infants during the most of the indicators, whereas the indicators of formula fed males did not differ than First Four Months of Age (2002) that of formula fed females. Yara Jawad Abu Ziyad\ University of Jordan Supervisor: Dr. Khader El-Masri

This study was conducted to investigate the effect of type of feeding on growth patterns of a group of infants during the first four months of life. One hundred and six infants were divided into two groups: breast fed group (n=64) and formula fed group (n=42). The following anthropometric indicators were used for the evaluation of growth patterns for each infant: weight, length, circumference of head, mid-upper arm, abdomen, chest, calf, and wrist, skinfold thicknesses of triceps, biceps, abdomen, and subscapular, elbow and wrist breadth, fat percentage, fat mass, and fat free mass. Social conditions, dietary practices, and morbidity status were also studied for the same purpose. Results were compared with two international growth references: National Center for Health Statistics (NCHS) and Eurogrowth. Results showed that infants in the breast fed group grow faster than infants in the formula fed group during the whole study period. From birth to the fourth month of age, breast fed infants had an average increment of 3710 gm in weight, 13.7 cm in length, and 7.1 cm in head circumference. From the first month to the fourth month of age, these infants had an average increment of 2.6 cm in mid-upper arm circumference, 5.0 cm in chest circumference, 5.1 in abdomenal circumference, 4.4 cm in calf circumference, 1.1 cm in wrist circumference, 1.3 mm in biceps, 1.6 mm in triceps, 1.7 mm in the abdomen skinfold, 1.0 mm in the subscapular skinfold, 3.7 % in fat %, 739 gm in fat mass, 1846 gm in fat free mass, 4 mm in elbow breadth, and 3 mm in wrist breadth. From birth to the fourth month of age, the formula fed infants had an average increment of 2942 gm in weight, 11.6 cm in length, and 6.6 cm in head circumference. From the first month to the fourth month of age, these infants had an average increment of 2.6 cm in mid-upper arm circumference, 5.6 cm in chest circumference, 6.0 cm in abdomenal circumference, 3.5 cm in calf circumference, 1.2 cm in wrist circumference, 1.4 mm in biceps, 2.1 mm in triceps, 1.7 mm in the abdomen skinfold, 1.3 mm in the subscapular skinfold, 5.4 % in fat %, 646 gm in fat mass, 1567 gm in fat free mass, 4 mm in elbow breadth, and 4 mm in wrist breadth. Significant differences were noticed at each month of age regarding all the indicators with a P- values <0.05, <0.01, and <0.001. Comparing results to the international growth references, showed that both groups were under the 50th percentile at birth. However, breast fed infants exceeded the 50th percentile in the first month of age (except for head circumference), whereas formula fed infants did not exceed the 50th percentile throughout the 4 months of age. Significant differences between both sexes of the breast fed infants were noticed in

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58. Effect of Dietary Fats Differing in Degree of Unsaturation on Energy Balance and Fat Deposition in Diabetic Rats (2003) Dina J. Isaifan\ University of Jordan Supervisor: Dr. Mousa N. Ahmad

The present study was conducted to evaluate the effect of fats differing in degree of unsaturation on energy balance and fat deposition in diabetic rats. Diabetes was partially induced by streptozotocin, a chemical which selectively destroys pancreatic beta cells that normally secrete insulin. Ten male Sprague Dawley rats (five diabetic and five control) were sacrificed at the beginning of the experiment to determine the initial body composition and energy content. Another 33 rats were divided into three groups. Each group, made of six diabetic and five control rats, was fed a diet containing 10% either corn oil, olive oil or sheep tallow as a source of fat for four weeks. The results of this study show that feeding diabetic rats a 10% corn oil- containing diet significantly (p < 0.05) promoted weight gain, fat gain, percentage fat energy as well as total energy compared to those fed olive oil or sheep tallow. Feeding a 10% olive oil diet, on the other hand, was associated with significant (p < 0.05) weight loss, negative fat and energy balance and a higher energy expenditure compared to the other two fat types. The effect of feeding 10% sheep tallow on energy balance and fat deposition in diabetic rats, however, was intermediate between corn oil and olive oil and was not significantly different from any of them. Significant positive correlation coefficients were obtained between weight gain and body fat gain (r = 0.523, p= 0.001) and energy gain (r = 0.612, p= 0.017). Body fat gain was positively correlated with energy gain (r = 0.542, p= 0.02). Energy expenditure, was negatively associated with both weight gain (r = -0.447, p< 0.062) and body fat gain (r = -0.619, p= 0.006). It is concluded that fats varying in degree of unsaturation are by no means utilized on an equal basis for storage in the adipose tissue. It is also concluded that fats rich in monounsaturated fatty acids are the least deleterious with respect to body adiposity and energy retention in diabetes.

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58. Effect of Dietary Fats Differing in Degree of Unsaturation on Energy Balance 59. Effect of Increasing Proportion of Dietary Fats Differing in Degree of and Fat Deposition in Diabetic Rats (2003) Unsaturation on Energy Balance and Fat Deposition in Rats (2003) Dina J. Isaifan\ University of Jordan Lina J. Isaifan\ University of Jordan Supervisor: Dr. Mousa N. Ahmad Supervisor: Dr. Mousa N. Ahmad

The present study was conducted to evaluate the effect of fats differing in degree This study was carried out to investigate the effect of increasing the proportion of of unsaturation on energy balance and fat deposition in diabetic rats. Diabetes was dietary fats differing in degree of unsaturation on energy balance and fat deposition in partially induced by streptozotocin, a chemical which selectively destroys pancreatic Sprague Dawley rats. Five rats were killed at the beginning of the experiment for beta cells that normally secrete insulin. Ten male Sprague Dawley rats (five diabetic determination of initial body composition and energy content, and further 30 rats were and five control) were sacrificed at the beginning of the experiment to determine the divided into six groups of five rats each. Three groups were fed diets containing 10% initial body composition and energy content. Another 33 rats were divided into three either corn oil, olive oil, or sheep tallow and served as controls. The remaining three groups. Each group, made of six diabetic and five control rats, was fed a diet groups were fed high-fat diets containing 20% of either of the previous oils/fats and containing 10% either corn oil, olive oil or sheep tallow as a source of fat for four served as experimental groups. weeks. The results of the present study indicated that among high-fat groups, rats fed The results of this study show that feeding diabetic rats a 10% corn oil- corn oil or olive oil had significantly (p<0.05) less metabolizable energy intake as well containing diet significantly (p < 0.05) promoted weight gain, fat gain, percentage fat as energy expenditure compared to their control counterparts. On the other hand, the energy as well as total energy compared to those fed olive oil or sheep tallow. Feeding highfat sheep tallow fed-group had the highest, though statistically insignificant a 10% olive oil diet, on the other hand, was associated with significant (p < 0.05) (p>0.05), body weight gain (47.7 g), body fat content (10.9% ± 1.3), gain in body weight loss, negative fat and energy balance and a higher energy expenditure energy (200.2 kcal ± 13.4), energy expenditure (2180.3 kcal ± 125.2) and energetic compared to the other two fat types. The effect of feeding 10% sheep tallow on energy efficiency (9.2% ±1.1). Pearson’s correlation coefficients revealed significant (P < balance and fat deposition in diabetic rats, however, was intermediate between corn oil 0.05) positive relations between body fat content and the following measures: body and olive oil and was not significantly different from any of them. weight gain (r = 0.50, P= 0.05), body energy content (r = 0.91, P<0.0001), and body Significant positive correlation coefficients were obtained between weight gain fat gain (r = 0.87, P < 0.0001). Further correlations were found between body energy and body fat gain (r = 0.523, p= 0.001) and energy gain (r = 0.612, p= 0.017). Body fat gain and each of: weight gain ( r = 0.62, p = 0.0123), body fat gain ( r = 0.74, p = gain was positively correlated with energy gain (r = 0.542, p= 0.02). Energy 0.0013), and final body energy (r = 0.84, p <0.0001). Energy expenditure showed expenditure, was negatively associated with both weight gain (r = -0.447, p< 0.062) positive significant correlation only with energy intake (r = 0.85, p < 0.0001). and body fat gain (r = -0.619, p= 0.006). An interaction was observed between the level and type of dietary fat used in It is concluded that fats varying in degree of unsaturation are by no means diets. Whereas higher fat level (20%) provided by the sheep tallow diet tended to utilized on an equal basis for storage in the adipose tissue. It is also concluded that fats increase body fat , the lower level of fat (10%) provided by either corn oil or olive oil rich in monounsaturated fatty acids are the least deleterious with respect to body diets tended to increase bodily fat accumulation. adiposity and energy retention in diabetes. In conclusion, it can be extrapolated that the intake of diets rich in saturated fatty acids rather than mono- or polyunsaturated ones leads to noticeably greater fat deposition and body weight gain.

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60. Evaluation of Energy and Nutrient Intakes and Urinary Excretion of Sodium and Potassium during Menstrual Cycle in a Group of Jordanian Women (2003) Ola Aref Al-Zghoul\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

Anthropometric, dietary and urinary variables were evaluated in a sample of 16 young adult Jordanian women aged 17-32 years during the follicular, ovulatory and luteal phases of the menstrual cycle. The variables included body weight, skinfold thicknesses, intakes of energy, carbohydrate, protein, fat, dietary fiber and selected vitamins and minerals, as well as urinary volume and excretion of sodium and potassium. Body mass index and percent body fat were calculated. Measurements were made on two assigned days of each cycle phase for two consecutive menstrual cycles. Women were apparently healthy, unmarried, with regular and well-defined length (26-28 days) cycles, not on a special diet or medication and were following habitual moderate life style activity. The average of body weight changed insignificantly 57.1±1.8, 57.2±1.7 and 57.6±1.7 kg during the follicular, ovulatory and luteal phases of the menstrual cycle. Body mass index, body fat and skinfold thicknesses followed insignificant changes as well. The mean energy intake values did not significantiy 1765±75, 1798±68 and 1925±101 kcal during the follicular, ovulatory and luteal phases of the cycle. A trend of increase in this variable was observed during the luteal phase compared with other phases. A similar trend was also noticed for carbohydrate intakes. The intakes of carbohydrates, protein, fat and dietary fiber, as well as vitamins and minerals did not change during the different phases of the menstrual cycle. However, women consumed just over 50%, 60% and 70% of the recommended dietary allowance of calcium, zinc and iron. The mean values of sodium intake were 1448±175, 1399±146 and 1420±155 mg/day, while its excretions were 2956±202, 2982±231 and 2842±171 mg/day during the follicular, ovulatory and luteal phases of the menstrual cycle, respectively, which were not significant. The mean values of potassium intake were 1817±140, 1764±114 and 1943±110 mg/day and its urinary excretion mean values were 1651±100, 1698±70 and 1720±67 mg/day during the respective phases of the cycle which were also not significant. Sodium intake represented about 60% of its safe level, where as sodium excretion represented almost 120% of its safe level. Although number of servings from different food groups showed no differences during the cycle phases, women showed cravings for sugar, Arabic sweets, hallawa and chocolate during the luteal phase. It can be concluded that the hormonal changes that occur during the menstrual cycle are of insignificant strength to alter homeostasis of the body. Lack of insignificant pattern of change in energy and nutrient intakes was seen, though specific food selection may be indicated. The study points out that 24-hour urinary outputs for sodium and potassium reflect inputs with acceptable accuracy, referring to other

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60. Evaluation of Energy and Nutrient Intakes and Urinary Excretion of Sodium methods and the use of food composition tables. and Potassium during Menstrual Cycle in a Group of Jordanian Women (2003) Ola Aref Al-Zghoul\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

Anthropometric, dietary and urinary variables were evaluated in a sample of 16 young adult Jordanian women aged 17-32 years during the follicular, ovulatory and luteal phases of the menstrual cycle. The variables included body weight, skinfold thicknesses, intakes of energy, carbohydrate, protein, fat, dietary fiber and selected vitamins and minerals, as well as urinary volume and excretion of sodium and potassium. Body mass index and percent body fat were calculated. Measurements were made on two assigned days of each cycle phase for two consecutive menstrual cycles. Women were apparently healthy, unmarried, with regular and well-defined length (26-28 days) cycles, not on a special diet or medication and were following habitual moderate life style activity. The average of body weight changed insignificantly 57.1±1.8, 57.2±1.7 and 57.6±1.7 kg during the follicular, ovulatory and luteal phases of the menstrual cycle. Body mass index, body fat and skinfold thicknesses followed insignificant changes as well. The mean energy intake values did not significantiy 1765±75, 1798±68 and 1925±101 kcal during the follicular, ovulatory and luteal phases of the cycle. A trend of increase in this variable was observed during the luteal phase compared with other phases. A similar trend was also noticed for carbohydrate intakes. The intakes of carbohydrates, protein, fat and dietary fiber, as well as vitamins and minerals did not change during the different phases of the menstrual cycle. However, women consumed just over 50%, 60% and 70% of the recommended dietary allowance of calcium, zinc and iron. The mean values of sodium intake were 1448±175, 1399±146 and 1420±155 mg/day, while its excretions were 2956±202, 2982±231 and 2842±171 mg/day during the follicular, ovulatory and luteal phases of the menstrual cycle, respectively, which were not significant. The mean values of potassium intake were 1817±140, 1764±114 and 1943±110 mg/day and its urinary excretion mean values were 1651±100, 1698±70 and 1720±67 mg/day during the respective phases of the cycle which were also not significant. Sodium intake represented about 60% of its safe level, where as sodium excretion represented almost 120% of its safe level. Although number of servings from different food groups showed no differences during the cycle phases, women showed cravings for sugar, Arabic sweets, hallawa and chocolate during the luteal phase. It can be concluded that the hormonal changes that occur during the menstrual cycle are of insignificant strength to alter homeostasis of the body. Lack of insignificant pattern of change in energy and nutrient intakes was seen, though specific food selection may be indicated. The study points out that 24-hour urinary outputs for sodium and potassium reflect inputs with acceptable accuracy, referring to other

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61. Effect of Ramadan Fasting on Eating Pattern, Energy and Nutrient Intake and some Anthropometric Parameters for a Group of Jordanian Males (2003) Ahmed Al-Hassan\ University of Jordan Supervisor: Dr. Salma Khalil Tukan

The effect of Ramadan fasting on eating pattern, dietary intake and body weight and fat were studied in 30 apparently healthy young Jordanian males aged 21-27 years. Body weight was first measured at the day before Ramadan, the other mea- surements were taken on the 15th and 29th of Ramadan, then at two weeks and four weeks after the end of Ramadan.To determine body fat, skinfold thicknesses of biceps, triceps, subscapular and suprailiac sites were measured at the day before Ramadan and on the 29th day of the same month. Food intakes including meal frequency were collected before and during Ramadan for three non-consecutive days including two- week days and one weekend day. Body weight during Ramadan remained comparable with the weight before and after Ramadan. Significant (P<0.05) changes were observed between the first half (0.49±1.04 kg) and the second half (-0.61±1.21) of Ramadan and between normal and overweight groups (-0.88±0.88 kg and 0.26±1.80 kg, respectively). No significant (P>0.05) changes in percentage of body fat and skinfold thickness of biceps, triceps, subscapular and suprailiac were observed due to Ramadan fasting. Mean daily energy intake was 2572±379.4 kcal before and 2429.9±367.9 kcal during Ramadan, with a non-significant (P>0.05) difference. Intakes of dietary protein and fat were similar before and during Ramadan, but carbohydrate intake decreased significantly (P<0.05) during Ramadan. The intake was adequate for protein and carbohydrate but was slightly higher than the recommended for fat, both before and during Ramadan. The intake of niacin, riboflavin, vitamin A, vitamin C, iron and phosphorus was adequate or higher than the recommendations before and during Ramadan. However, thiamin intake during Ramadan comprised 85% of the RDA, and calcium intake comprised 71% and 68% before and during Ramadan, respectively. Adequacy of diets as assessed by the food guide pyramid was fairly adequate both before and during Ramadan except for fruits intake which was not adequate before and during Ramadan, and for vegetables which was not adequate during Ramadan. Meal pattern of the subjects had acceptable distribution of energy-containing nutrients in meals with dinner as the main energetic meal while in Ramadan iftar provided about 53% of daily energy intake and 65% of protein intake. It is concluded that Ramadan fasting in winter seems to have no effect on body weight and fat in young male adults.

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61. Effect of Ramadan Fasting on Eating Pattern, Energy and Nutrient Intake 62. Comparison of Growth and Protein Quality of a Group of Infant-Feeding and some Anthropometric Parameters for a Group of Jordanian Males (2003) Formulas in Rats (2003) Ahmed Al-Hassan\ University of Jordan Mohannad Abdel-Qader Al-Sha’ar\ University of Jordan Supervisor: Dr. Salma Khalil Tukan Supervisor: Dr. Hamed R. Takruri

The effect of Ramadan fasting on eating pattern, dietary intake and body weight and fat were studied in 30 apparently healthy young Jordanian males aged 21-27 years. This study was conducted to investigate the nutritive value of different milk- Body weight was first measured at the day before Ramadan, the other mea- based infant formulas marketed in Jordan, it included those with added LCPUFAs and surements were taken on the 15th and 29th of Ramadan, then at two weeks and four nucleotides “A1”, nucleotides “A2”, LCPUFAs “B1”, two brands free of LCPUFAs weeks after the end of Ramadan.To determine body fat, skinfold thicknesses of biceps, and nucleotides “B2” and “C1” and a brand containing nucleotides but with low triceps, subscapular and suprailiac sites were measured at the day before Ramadan and protein content “C2”). The nutritive value was evaluated through proximate analysis, on the 29th day of the same month. Food intakes including meal frequency were studying protein quality, growth and iron status of rats fed these formulas. collected before and during Ramadan for three non-consecutive days including two- Forty-two weanling Sprague-Dawely rats were divided into 7 groups, each group week days and one weekend day. containing 6 animals. Food and water were introduced to animals ad libitum and the Body weight during Ramadan remained comparable with the weight before and experiment was conducted in duplicate. Food consumption, weight gain, liver weight, after Ramadan. Significant (P<0.05) changes were observed between the first half food efficiency ratio (FER) and protein efficiency ratio (PER) values were the (0.49±1.04 kg) and the second half (-0.61±1.21) of Ramadan and between normal and biological indices used, whereas SFe, TIBC and Hb concentration values were used for overweight groups (-0.88±0.88 kg and 0.26±1.80 kg, respectively). No significant the evaluation of iron status. (P>0.05) changes in percentage of body fat and skinfold thickness of biceps, triceps, The results showed that the infant formulas studied varied in their proximate subscapular and suprailiac were observed due to Ramadan fasting. Mean daily energy analysis, but they were still within the related Jordanian Specification. Weight gain intake was 2572±379.4 kcal before and 2429.9±367.9 kcal during Ramadan, with a and liver weight values in rats fed infant formulas B1 or C1 were comparable to those non-significant (P>0.05) difference. Intakes of dietary protein and fat were similar fed casein diet, but were significantly (P < 0.05) higher than those fed infant formulas before and during Ramadan, but carbohydrate intake decreased significantly (P<0.05) A1, A2 or C2. Protein efficiency ratio values for casein diet and for infant formulas during Ramadan. The intake was adequate for protein and carbohydrate but was B1, B2 and C1 were significantly (P < 0.05) higher than those of infant formulas A1, slightly higher than the recommended for fat, both before and during Ramadan. The A2 and C2. Food efficiency ratio values for casein diet and for infant formulas B1, B2 intake of niacin, riboflavin, vitamin A, vitamin C, iron and phosphorus was adequate and C1 were also significantly (P < 0.05) higher than those of infant formulas A2 and or higher than the recommendations before and during Ramadan. However, thiamin C2. There were no large differences in SFe, TIBC and Hb concentration among rats intake during Ramadan comprised 85% of the RDA, and calcium intake comprised fed different infant formulas. 71% and 68% before and during Ramadan, respectively. Adequacy of diets as assessed The addition of sources of sugar other than lactose to infant formulas had a by the food guide pyramid was fairly adequate both before and during Ramadan remarkable influence in improving food consumption, weight gain, liver weight, FER except for fruits intake which was not adequate before and during Ramadan, and for and PER. The presence of taurine in infant formulas had a substantial influence in vegetables which was not adequate during Ramadan. Meal pattern of the subjects had improving protein quality (PER). The addition of nucleotides and / or LCPUFAs to acceptable distribution of energy-containing nutrients in meals with dinner as the main infant formulas had low effects on SFe, TIBC, and Hb concentration. energetic meal while in Ramadan iftar provided about 53% of daily energy intake and 65% of protein intake. It is concluded that Ramadan fasting in winter seems to have no effect on body weight and fat in young male adults.

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63. Pattern of Beverages Consumption among Selected Jordanian Female Adolescents and Their Contribution to Energy and Nutrients Intake (2003) Dalia Mohammad Sa›adi Tamimi\ University of Jordan Supervisor: Dr. Salma K. Tukan

The consumption pattern of beverages and their contribution to energy, car- bohydrate, fat, protein, retinol, ascorbic acid, calcium and iron were studied in a selected group (345) of Jordanian schoolgirls aged 11-18 years from west and east Amman/Jordan. A pre-tested questionnaire, food intake records in summer/fall and winter/spring, and anthropometric measurements, including weight and height were used for collecting data. About one third of schoolgirls reported caffeinated (33%) and carbonated beverages (30%) as the most preferred beverages. Carbonated beverages were the most preferred by west Amman subjects (39%), while caffeinated ones, especially tea were the most preferred in east Amman (41%). Food intake record showed that in summer milk was the highest consumed beverage among schoolgirls; mean milk consumption was 190±11 g. This was followed by the consumption of carbonated beverages (182±20 g) and flavored drinks (178±14g). In winter consumption of milk was less than in summer (178±16 g). Mean intake of carbonated beverages and flavored drinks during winter were 128±13 g and 160±16 g respectively. Milk had the highest contribution to energy intake (7-8%), followed by fruit flavored drinks (5-6%), while fresh juice had the lowest contribution (3%). Milk had also, the highest contribution to protein, fat, retinol, and calcium intakes among the different beverages taken by the subjects, whereas fruit flavored drinks had the highest contribution to carbohydrate and ascorbic acid intakes. Milk consumption had significant negative correlation (r= -0.8; P ≤ 0.01) with caffeinated beverages for the age groups 12-14 years and 16-18 years (r= -0.8; P ≤ 0.05). Milk also was significantly negatively correlated with fruit flavored drinks for age group 12-13.9 years (r= -0.9; P ≤ 0.01). Weight correlated positively (r=0.7; P ≤ 0.05) with consumption of carbonated beverages and fruit flavored drinks for the age group 14-16 years, also BMI was positively correlated (r=0.9; P ≤ 0.05) with carbonated beverages and flavored drinks (r=0.6; P ≤ 0.05) for the age group 14-16 years. Flavored drinks consumption was positively correlated with ascorbic acid intake during summer (r=0.6; p ≤ 0.05). For west Amman girls, milk consumption was correlated positively with protein intake (r= 0.5; P ≤ 0.05), fat intake (r= 0.6; p ≤ 0.05), and calcium intake (r= 0.8; p ≤ 0.01), these correlations were not noticed in east Amman girls. Additionally, milk intake in summer was positively correlated with retinol intake in west (r= 0.8; p ≤ Volume 11, No. 25, 2011 226 225

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0.01) and east Amman (r= 0.6; p ≤ 0.01). 63. Pattern of Beverages Consumption among Selected Jordanian Female Carbonated beverages correlated positively with fat intake among west Amman Adolescents and Their Contribution to Energy and Nutrients Intake (2003) girls (r= 0.9; p ≤ 0.05). This can be explained by frequent consumption of these Dalia Mohammad Sa›adi Tamimi\ University of Jordan beverages with fried foods. Supervisor: Dr. Salma K. Tukan It could be concluded that milk, carbonated beverages and flavored drinks were

the most consumed beverages by adolescent girls, while fresh juices were the least, The consumption pattern of beverages and their contribution to energy, car- although the girls considered juices nutritious and healthy beverage. bohydrate, fat, protein, retinol, ascorbic acid, calcium and iron were studied in a selected group (345) of Jordanian schoolgirls aged 11-18 years from west and east Amman/Jordan. A pre-tested questionnaire, food intake records in summer/fall and winter/spring, and anthropometric measurements, including weight and height were used for collecting data. About one third of schoolgirls reported caffeinated (33%) and carbonated beverages (30%) as the most preferred beverages. Carbonated beverages were the most preferred by west Amman subjects (39%), while caffeinated ones, especially tea were the most preferred in east Amman (41%). Food intake record showed that in summer milk was the highest consumed beverage among schoolgirls; mean milk consumption was 190±11 g. This was followed by the consumption of carbonated beverages (182±20 g) and flavored drinks (178±14g). In winter consumption of milk was less than in summer (178±16 g). Mean intake of carbonated beverages and flavored drinks during winter were 128±13 g and 160±16 g respectively. Milk had the highest contribution to energy intake (7-8%), followed by fruit flavored drinks (5-6%), while fresh juice had the lowest contribution (3%). Milk had also, the highest contribution to protein, fat, retinol, and calcium intakes among the different beverages taken by the subjects, whereas fruit flavored drinks had the highest contribution to carbohydrate and ascorbic acid intakes. Milk consumption had significant negative correlation (r= -0.8; P ≤ 0.01) with caffeinated beverages for the age groups 12-14 years and 16-18 years (r= -0.8; P ≤ 0.05). Milk also was significantly negatively correlated with fruit flavored drinks for age group 12-13.9 years (r= -0.9; P ≤ 0.01). Weight correlated positively (r=0.7; P ≤ 0.05) with consumption of carbonated beverages and fruit flavored drinks for the age group 14-16 years, also BMI was positively correlated (r=0.9; P ≤ 0.05) with carbonated beverages and flavored drinks (r=0.6; P ≤ 0.05) for the age group 14-16 years. Flavored drinks consumption was positively correlated with ascorbic acid intake during summer (r=0.6; p ≤ 0.05). For west Amman girls, milk consumption was correlated positively with protein intake (r= 0.5; P ≤ 0.05), fat intake (r= 0.6; p ≤ 0.05), and calcium intake (r= 0.8; p ≤ 0.01), these correlations were not noticed in east Amman girls. Additionally, milk intake in summer was positively correlated with retinol intake in west (r= 0.8; p ≤ Volume 11, No. 25, 2011 225 226 227

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64. Effect of Black Cumin Seeds (Nigella sativa L.) on Energy Balance and Fat Deposition in Rats (2003) Majd R. Merie\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

The present study was conducted to evaluate the effect of black cumin seeds (Nigella sativa L.) on energy balance and fat deposition in 55 adults Sprague Dawley rats. Five rats were killed at the beginning of the experiment to determine the initial body composition and energy content. The remaining fifty rats were divided into ten groups of five rats each. Five groups were fed diets containing 10% corn oil and 0%, 1% and 2% of Nigella sativa L.seeds. The seeds were incorporated into the diets as roasted and raw forms. Other five groups were fed diets containing 20% corn oil and 0%, 1% and 2% of raw and roasted Nigella sativa seeds. The ten groups were fed the prescribed diets for six weeks. The results of this study indicated that when comparing the ten groups together no significant differences (p>0.05) were observed in final body weight, weight gain and energetic percentage contribution of body fat from total body energy. The 10% and 20% fat control groups had significantly (p<0.05) higher total body energy content than the other groups. Irrespective of the effects of fat percentage and roasting of black seeds, the control group tended to have higher final body weight, weight gain, metabolizable energy intake, increase in body fat and energetic percentage efficiency. The control group had significantly (p<0.05) higher total body energy content than the other groups. Body weight gain exhibited a slowdown trend in the black seed-treated animals that was parallel with a similar trend in food intake. Incorporation of the black cumin seeds in the diets resulted in a marked trend of lower body fat change in both roasted and raw seed diets, which is statistically insignificant (p>0.05). Such interaction was more evident in the roasted seed diets. It is concluded that diets varying in fat proportion (10%-20%) have little or no effect on fat deposition in rats. It is also concluded that incorboration of Nigella sativa L. seeds in the diets of rats may result in noticeably lesser fat deposition and weight gain, as well as an apparent lower energetic efficiency. However, because of the lack of studies dealing with this aspect, the significance of the present results demands further investigations.

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64. Effect of Black Cumin Seeds (Nigella sativa L.) on Energy Balance and Fat 65. The Effect of Various Doses of Ferric Hydroxide Polymaltose Complex in the Deposition in Rats (2003) Treatment of Iron Deficiency Anemia in a Group of Jordanian Children Aged 9 Majd R. Merie\ University of Jordan to 36 Months (2003) Supervisor: Dr. Mousa Numan Ahmad Reema Mustafa Abu-Alia\ University of Jordan Supervisor: Dr. Ahmad M. Faqih The present study was conducted to evaluate the effect of black cumin seeds (Nigella sativa L.) on energy balance and fat deposition in 55 adults Sprague Dawley The effectiveness of twice weekly versus daily iron treatment was investigated in rats. Five rats were killed at the beginning of the experiment to determine the initial 9- to 36-month-old Jordanian children with iron deficiency anemia (IDA). Recruited body composition and energy content. The remaining fifty rats were divided into ten subjects were full term, with normal growth and with no infectious diseases. Iron groups of five rats each. Five groups were fed diets containing 10% corn oil and 0%, deficiency anemia was diagnosed on combined criteria of hemoglobin (Hb) 10.5 g/dL, 1% and 2% of Nigella sativa L.seeds. a mean corpuscular volume (MCV) 72 fL, and a serum ferritin (SF) concentration <12 The seeds were incorporated into the diets as roasted and raw forms. Other five μg/L. The total number of children who fulfilled these conditions was 71. Only 52 groups were fed diets containing 20% corn oil and 0%, 1% and 2% of raw and roasted children (M=29; F=23) completed the three months treatment period. Nigella sativa seeds. The ten groups were fed the prescribed diets for six weeks. Children were randomly assigned to one of two groups: daily iron (III) treatment The results of this study indicated that when comparing the ten groups together group or twice weekly iron (III) treatment group with 26 children in each group. All no significant differences (p>0.05) were observed in final body weight, weight gain the subjects received a dose of 6 mg elemental iron (III) per kg body weight as iron and energetic percentage contribution of body fat from total body energy. The 10% (III) hydroxide polymaltose complex (IPC) syrup in a frequency relevant to the group and 20% fat control groups had significantly (p<0.05) higher total body energy content to which they were assigned. than the other groups. Treatment resulted in a significant increase in all hematological indices in both Irrespective of the effects of fat percentage and roasting of black seeds, the groups (P<0.05). Compared to the twice-weekly treatment, the daily treatment, control group tended to have higher final body weight, weight gain, metabolizable however, effected a significant better improvement (P<0.05) in Hb (11.0 ± 1.0 g/dL vs energy intake, increase in body fat and energetic percentage efficiency. The control 10.5 ± 0.9 g/dL) and Hct (34.4 ± 2.9 % vs 32.9 ± 1.9 %). Regarding the hemoglobin group had significantly (p<0.05) higher total body energy content than the other normalization (> 10.5 g/dL), children treated with a daily dosage showed a higher groups. percentage of improvement (80.7 %) than the group treated twice weekly dosage Body weight gain exhibited a slowdown trend in the black seed-treated animals (57.7%), without reaching a statistical significance (P<0.07). However, children in the that was parallel with a similar trend in food intake. Incorporation of the black cumin daily group (88.5%) attained a statistically significant improvement (P<0.03) for seeds in the diets resulted in a marked trend of lower body fat change in both roasted positive Hb response (an increase of Hb 1 g/ dL) as compared to the twice weekly and raw seed diets, which is statistically insignificant (p>0.05). Such interaction was group (61.5%). A highly significant improvement in favour of the daily treatment more evident in the roasted seed diets. (P<0.01) was also observed for SF normalization. Recovery from IDA was also It is concluded that diets varying in fat proportion (10%-20%) have little or no markedly in favour of the daily treatment as compared to the twice weekly treatment effect on fat deposition in rats. It is also concluded that incorboration of Nigella sativa with a respective recovery of 50% and 11.5% according to Hb + SF model (Hb > 10.5 L. seeds in the diets of rats may result in noticeably lesser fat deposition and weight g/ dL+SF >12 μg /L) (P<0.003) or a respective recovery of 50% and 3.8% according gain, as well as an apparent lower energetic efficiency. However, because of the lack to the Hb + MCV model (Hb > 10.5 g/ dL +MCV > 72 fL) (P< 0.0002). of studies dealing with this aspect, the significance of the present results demands It was concluded that the daily iron (III) therapy with hydroxide polymaltose further investigations. complex (IPC) was more effective than the twice-weekly iron (III) therapy at a dose of 6 mg/kg boy weight. Furthermore, three months of treatment with IPC were not adequate for producing a satisfactory positive Hb response with the twice-weekly dosage of IPC, nor for having a satisfactory recovery from IDA with either the daily or the twice-weekly dosage.

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66. High performance liquid chromatography “Study of Some Adverse Nutritional and Health Effects of Using Different Levels of Thyme (Origanum syriacum) in Rat Meals” (2003) Hiba Fathi Al-Sayyed\ University of Jordan Supervisor: Dr. Hamed R. Takruri

The bioavailability of iron from different levels of locally-purchased sun-dried thyme leaves (Origanum syriacum L.) (1.25 %, 2.5 %, 5 %, 10 %, 20 % and 40 % of the diet weight) was studied by the total collection method using fourty two adult Sprague-Dawley rats. Liver and serum iron concentrations were taken as parameters for the bioavailability. Hemoglobin concentration, red blood cell count, white blood cell count and serum iron concentration were measured. Iron and tannins were determined in thyme and the results indicate that it is rich in both components (95.15 mg and 1.79 g / 100 g dry matter respectively). It is suggested that thyme tannins may have contributed to rat mortality among the experimental groups; mortality ranged from 17 % in the 2.5 % thyme-based diet group to 83 % in the 20 % thyme diet group. Rats fed thyme-free diet (control group) gained weight (71.9 ± 7.5g). Thyme- based diets (regardless of thyme percentage) caused weight loss of the rats. Weight loss ranged from 26.7 ± 7.5 g in the 1.25 % thyme diet group to 53.0 ± 9.2 g in the 10 % thyme diet group. The highest food intake was for the control group (426.8 ± 17.5 g). All rats fed thyme-based diets (regardless of thyme content) had lower (p < 0.05) food intake (compared to the control group). Furthermore, food consumption was the lowest (170.1± 21.4 g) in the 10 % thyme diet group and the highest (223.8 ± 17.5 g) in the 1.25 % thyme diet group. Consequently feed efficiency ratio [(weight change ÷ food intake) ×100 %] ranged from – 35.1 ± 5.6 in the 10 % thyme diet group to 16.9 ± 4.6 in the control group. The highest iron intake was for the control group (30.4 ± 1.5 mg) and the lowest was for 1.25 % thyme diet group (7.3 ± 1.5 mg). There was significant increase (p < 0.05) in iron intake as the percentage of thyme in the diet increased. Apparent iron absorption percentage was the highest (42.9 ± 7.3 %) from the 10 % thyme diet group and the lowest from the control group (14.1 ± 6.0 %). This was reflected by increase in liver iron concentration (μg / g dry liver) from 137.6 ± 29.7 μg / g dry liver in the control group to 987.1 ± 36.4 μg / g dry liver in the 10 % thyme diet group. Retained iron ranged from 0.44 ± 1.39 mg in the 1.25 % thyme diet group to 1.80 ± 1.71 mg in the 10 5 thyme diet group. Rats exhibited normal values for the measured hematological parameters i.e. hemoglobin concentration, red blood cell count, and white blood cell count. Serum iron concentration values showed insignificant (p > 0.05) differences among all rat groups. Weight loss, reduced food intake, and feed efficiency ratio may be attributed to Volume 11, No. 25, 2011 230 229

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66. High performance liquid chromatography “Study of Some Adverse tannins in thyme. The study results suggest that thyme tannins caused initial-stage of Nutritional and Health Effects of Using Different Levels of Thyme (Origanum iron-deficiency in rats, which was compensated by increase in iron absorption. syriacum) in Rat Meals” (2003) Hiba Fathi Al-Sayyed\ University of Jordan Supervisor: Dr. Hamed R. Takruri

The bioavailability of iron from different levels of locally-purchased sun-dried thyme leaves (Origanum syriacum L.) (1.25 %, 2.5 %, 5 %, 10 %, 20 % and 40 % of the diet weight) was studied by the total collection method using fourty two adult Sprague-Dawley rats. Liver and serum iron concentrations were taken as parameters for the bioavailability. Hemoglobin concentration, red blood cell count, white blood cell count and serum iron concentration were measured. Iron and tannins were determined in thyme and the results indicate that it is rich in both components (95.15 mg and 1.79 g / 100 g dry matter respectively). It is suggested that thyme tannins may have contributed to rat mortality among the experimental groups; mortality ranged from 17 % in the 2.5 % thyme-based diet group to 83 % in the 20 % thyme diet group. Rats fed thyme-free diet (control group) gained weight (71.9 ± 7.5g). Thyme- based diets (regardless of thyme percentage) caused weight loss of the rats. Weight loss ranged from 26.7 ± 7.5 g in the 1.25 % thyme diet group to 53.0 ± 9.2 g in the 10 % thyme diet group. The highest food intake was for the control group (426.8 ± 17.5 g). All rats fed thyme-based diets (regardless of thyme content) had lower (p < 0.05) food intake (compared to the control group). Furthermore, food consumption was the lowest (170.1± 21.4 g) in the 10 % thyme diet group and the highest (223.8 ± 17.5 g) in the 1.25 % thyme diet group. Consequently feed efficiency ratio [(weight change ÷ food intake) ×100 %] ranged from – 35.1 ± 5.6 in the 10 % thyme diet group to 16.9 ± 4.6 in the control group. The highest iron intake was for the control group (30.4 ± 1.5 mg) and the lowest was for 1.25 % thyme diet group (7.3 ± 1.5 mg). There was significant increase (p < 0.05) in iron intake as the percentage of thyme in the diet increased. Apparent iron absorption percentage was the highest (42.9 ± 7.3 %) from the 10 % thyme diet group and the lowest from the control group (14.1 ± 6.0 %). This was reflected by increase in liver iron concentration (μg / g dry liver) from 137.6 ± 29.7 μg / g dry liver in the control group to 987.1 ± 36.4 μg / g dry liver in the 10 % thyme diet group. Retained iron ranged from 0.44 ± 1.39 mg in the 1.25 % thyme diet group to 1.80 ± 1.71 mg in the 10 5 thyme diet group. Rats exhibited normal values for the measured hematological parameters i.e. hemoglobin concentration, red blood cell count, and white blood cell count. Serum iron concentration values showed insignificant (p > 0.05) differences among all rat groups. Weight loss, reduced food intake, and feed efficiency ratio may be attributed to Volume 11, No. 25, 2011 229 230 231

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67. Study of Calcium Bioavailability of Different Local Food Sources in Rats as Compared with That of Milk Calcium (2003) Suzan Attiya Al-Banna\ University of Jordan Supervisor: Dr. Hamed R. Takruri

This study was conducted to assess the bioavailability of calcium from different local food sources having different calcium / phosphorus ratios including sesame seeds, black cumin seeds, decorticated sesame seeds, fenugreek seeds, almond, garden rocket, mint, Swiss chard and mallow. The bioavailability of calcium was studied by the total collection method using Sprague-Dawley rats. Absorption and tissue concentration of calcium were determined as response parameters for the bioavailability. Five young growing Sprague-Dawley rats of both sexes (3F: 2M) were sacrified at the beginning of the experiment to determine the initial concentrations of calcium in serum and femur. Another fifty-five rats were divided into eleven groups. Each group, constituting of five rats, was fed a diet containing one of the studied foods as a source of calcium for four weeks. The results showed that the average weight gain and feed efficiency ratio were the highest (p<0.05) for rats fed milk diet (127.6 g ± 24.6 and 27.6 ± 4.6 respectively). On the other hand, weight gain and feed efficiency ratio for the rat group fed fenugreek diet (31.6 g ± 8.8 and 7.8 ± 2.0 respectively) were the lowest (p<0.05) as compared with other groups. The highest calcium total absorption was for rats fed mallow diet (142.9 mg ± 11.00); there were no significant differences in total absorption (p>0.05) between animals fed mallow and those fed milk, garden rocket, or black cumin diets. On the contrary, the highest apparent calcium absorption percentage was for decorticated sesame (74.1% ± 2.2). There were no significant differences in percentage absorption between milk and other groups (p>0.05), except for Swiss chard and mint groups. Calcium utilization, as indicated by femur content, the highest was for the animals fed milk (p<0.05) and the lowest was for those fed Swiss chard compared to other groups. There were no significant differences in calcium utilization between animals fed milk and those fed black cumin, or almond (p>0.05). There were no significant differences in serum calcium among rats fed different food sources. A significant positive correlation coefficient was obtained between calcium / phosphorus ratios and total absorption (r = 0.75, p = 0.02). It is concluded that calcium bioavailability was the best from milk followed by black cumin and almond. Also, it was observed that different Ca/P ratios of the foods studied had a positive influence on total absorption of calcium but not on the percentage of its absorption.

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67. Study of Calcium Bioavailability of Different Local Food Sources in Rats as 68. Effect of Soaking and Fermentation of Wheat Bran on Blood Lipids in Rats Compared with That of Milk Calcium (2003) (2003) Suzan Attiya Al-Banna\ University of Jordan Hani Jameel M. Hamad\ University of Jordan Supervisor: Dr. Hamed R. Takruri Supervisor: Dr. Hamed R. Takruri

This study was conducted to assess the bioavailability of calcium from different The present study was conducted to investigate the effect of the intake of soaked local food sources having different calcium / phosphorus ratios including sesame and fermented wheat bran on serum lipids in Sprague-Dawley rats, namely total seeds, black cumin seeds, decorticated sesame seeds, fenugreek seeds, almond, garden cholesterol (TC), Low-density lipoprotein cholesterol (LDL-C), high–density rocket, mint, Swiss chard and mallow. The bioavailability of calcium was studied by lipoprotein cholesterol (HDL-C), triglyceride (TG), and the ratio of high –density the total collection method using Sprague-Dawley rats. Absorption and tissue lipoprotein cholesterol to low –density lipoprotein cholesterol (HDL-C/LDL-C). The concentration of calcium were determined as response parameters for the experimental diets included casein diet (zero-bran), untreated bran diet, soaked bran bioavailability. diet, fermented bran diet, soaked and fermented bran diet, white bread diet and pectin Five young growing Sprague-Dawley rats of both sexes (3F: 2M) were sacrified diet.The animals were randomly divided into seven groups of six animals each at the beginning of the experiment to determine the initial concentrations of calcium in according to body weights. Each group of rats was fed one of the seven prepared diets serum and femur. Another fifty-five rats were divided into eleven groups. Each group, for 6 weeks. Beside the serum lipoproteins determination, both body weight gain and constituting of five rats, was fed a diet containing one of the studied foods as a source food efficiency ratio were determined. of calcium for four weeks. Untreated wheat bran has hypercholesterolemic effect since it significantly The results showed that the average weight gain and feed efficiency ratio were (p<0.05) increased TC (94.34 ± 8.65 mg/dl), LDL-C (32.37 ± 9.96 mg/dl) and the highest (p<0.05) for rats fed milk diet (127.6 g ± 24.6 and 27.6 ± 4.6 respectively). decreased HDL-C (51.77 ± 7.6 mg/dl) values as compared with treated bran diets . On the other hand, weight gain and feed efficiency ratio for the rat group fed Pectin had a similar behviour to treated bran diet in a remarkably decrease of blood TC fenugreek diet (31.6 g ± 8.8 and 7.8 ± 2.0 respectively) were the lowest (p<0.05) as (71.8 ± 8.3 mg/dl) and LDL-C (31.23 ± 5.26 mg/dl) values in comparison with fiber- compared with other groups. The highest calcium total absorption was for rats fed free diet (84.54 ± 13.0 mg/dl). mallow diet (142.9 mg ± 11.00); there were no significant differences in total Different treatments of wheat bran produced the following effects on serum absorption (p>0.05) between animals fed mallow and those fed milk, garden rocket, or lipids and lipoprotein cholesterol levels in Sprague-Dawley rats. The soaking black cumin diets. On the contrary, the highest apparent calcium absorption percentage ,fermentaion ,and “soaking and fermentation ” processes lowered significantly was for decorticated sesame (74.1% ± 2.2). There were no significant differences in (p<0.05) the TC levels (64.4 ± 5.96, 66.27 ± 4.27, and 74.25 ± 3.54 mg/dl, percentage absorption between milk and other groups (p>0.05), except for Swiss chard respectively) in comparison with casein diet (84.54 ± 13.0 mg/dl). In addition, soaking and mint groups. ,fermentaion ,and “soaking and fermentation ” processes lowered LDL-C levels (10.82 Calcium utilization, as indicated by femur content, the highest was for the ± 3.24, 9.83 ±1.86, and 10.78 ± 1.79 mg/dl, respectively) in rat groups fed on those animals fed milk (p<0.05) and the lowest was for those fed Swiss chard compared to treated bran diets in comparison with casein diet (23.27 ± 3.65 mg/dl). HDL-C values other groups. There were no significant differences in calcium utilization between were significantly (p<0.05) increased by combination of soaking and fermentaion animals fed milk and those fed black cumin, or almond (p>0.05). There were no processes (55.09 ± 2.98 mg/dl) corrected to soaked bran (42.02 ± 5.02 mg/dl) and significant differences in serum calcium among rats fed different food sources. A fermented bran (47.5 ± 2.62 mg/dl) diets. significant positive correlation coefficient was obtained between calcium / phosphorus White bread was found to have no hypocholesterolemic effect in comparison ratios and total absorption (r = 0.75, p = 0.02). with treated brans groups and control group; it raised TG, TC and LDL-C (48.71 ± It is concluded that calcium bioavailability was the best from milk followed by 8.57, 88.48 ± 8.3, and 31.23 ± 5.26 mg/dl, respectively) levels. black cumin and almond. Also, it was observed that different Ca/P ratios of the foods There was no significant difference (p> 0.05) in the body weight gain among all studied had a positive influence on total absorption of calcium but not on the rat groups (in an average ranged from 80.88±27.74 of pectin diet to 118.12±26.08 for percentage of its absorption. soaked bran diet).There was no significant difference (p> 0.05) in food efficiency ratio (FER) among all groups (in an average ranged from 13.2±0.9 of pectin diet to

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18.1±2.4 for “soaked and fermented” bran diet)., although, there was a difference among groups in the accumulative food intake. Rat group fed “soaked and fermented” bran based-diet had significantly (p< 0.05) lower levels (550 ± 19.1) of AFI than those fed untreated bran diet (663.4±16.6), soaked bran diet (685.6±17.3) and white bread diet (629.8±28.4). Accordingly, the AFI of the rat group fed soaked bran diet (685.6±17.3) was significantly higher (p<0.05) than those fed casein (598.4±9.2) and fermented bran diet (605.8±25.6). It is concluded that preparation of wheat bran foods by soaking or/and fer- mentation improve some physiological characteristics of insoluble fibers, including the cholesterol–lowering ability (particularly total cholesterol TC and low-density lipoprotein cholesterol LDL-C).

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18.1±2.4 for “soaked and fermented” bran diet)., although, there was a difference 69. Evaluation of Folic Acid Status in 12-To 18-Year-old Female Students in Irbid among groups in the accumulative food intake. Rat group fed “soaked and fermented” (2003) bran based-diet had significantly (p< 0.05) lower levels (550 ± 19.1) of AFI than those Ali Faik M. Karim\ University of Jordan fed untreated bran diet (663.4±16.6), soaked bran diet (685.6±17.3) and white bread Supervisor: Dr. Ahmad M. Faqih diet (629.8±28.4). Accordingly, the AFI of the rat group fed soaked bran diet (685.6±17.3) was significantly higher (p<0.05) than those fed casein (598.4±9.2) and Evaluation of folic acid status in 12- to -18-year-old female students in Irbid, the fermented bran diet (605.8±25.6). second largest city in Jordan was assessed in a random sample of 198 adolescent It is concluded that preparation of wheat bran foods by soaking or/and fer- school girls based on their dietary intake. Four schools were randomly chosen from mentation improve some physiological characteristics of insoluble fibers, including the Irbid, one of which from the private sector and the other three from the public sector. cholesterol–lowering ability (particularly total cholesterol TC and low-density Study subjects were divided into six age groups, each comprising 33 girls. Students lipoprotein cholesterol LDL-C). whose age was 12 belonged to the primary cycle and thus were not included in the survey. Folic acid status was evaluated by using a 3-day dietary record. Folic acid for foods of plant origin was determined by using HPLC and by using a computerized food processor for foods of animal origin. The mean daily folate intake of adolescents of 13 years old was 188.2±13.7 μg (±SEM) , while that for adolescents of 14 to 18 years was 199.0±18 μg (±SEM), without significant differences (P > 0.05) between the two age groups whose overall average intake was 197±17.9 μg (±SEM). The overall folate intake, as a percent of the recommended dietary allowance (RDA) was 51.6 %. However, the percentage of school girls who met their RDA was only 7%. The respective overall means for height, weight, and body mass index (BMI) for the two study groups were 161±1.2 cm (±SEM), 58±2.1 Kg (±SEM), and 22.3± 0.7 (±SEM). The percentage of the study subjects with an acceptable normal BMI (BMI=18.5-24.9) was 65.5 %; those with underweight (BMI= <18.5) was 14 %; those with overweight (BMI= 25-29.9) was 14.5 %; and those with obesity (BMI=>30) was 6.5 %. It is concluded that folic acid intake among a group of adolescent school girls (13 to 18 years) in Irbid city is low as based on RDA.

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70. Effect of Nutritional Counseling and Vitamin C-Rich Diet on Blood Uric Acid Levels in a Group of Hyperuricemic Patients (2004) Sawsan Mahmoud Abu-Hazeem\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

The effect of nutritional counseling and encouraging the intakes of vitamin C- rich food sources on blood uric acid levels, diet compliance and nutritional status was evaluated in a random sample of 36 Jordanian hyperuricemic patients (12 men and 24 women) aged 25-60 years. Patients were divided randomly into two groups: purine- restricted diet group (PRD) and high vitamin C-purine restricted diet group (C-PRD). PRD group (8 men and 12 women) and C-PRD group (4 men and 12 women) were counseled to follow their assigned diets for three months. Disease knowledge evaluation, dietary and anthropometrical assessment and blood uric acid determination were done at the beginning (before counseling) and at the end (after counseling) of the study. Before nutritional counseling, both the PRD and C-PRD diet group did not differ significantly from each other with respect to age, blood uric acid levels and anthropometrical variables including weight, height, body mass index and relative body weight. No significant differences were also observed between the two groups with respect to their intakes of energy – producing nutrients, selected vitamins and mineral elements and various food groups. The two diet groups did not exhibit significant difference in their results of disease knowledge exam. During this period, blood uric acid levels of both diet groups, as an individual group or as total, did not correlate significantly with any of the studied variables. However, some significant results were observed between the two diet groups before nutritional counseling. Men had significantly (p<0.05) higher heights than women for both diet groups. Women of the PRD group had significantly (p<0.05) lower intakes of vitamin C than those of the C-PRD group, and women of the latter group had lower (p<0.05) intakes of vitamin B12 than men intakes in the former group. Women of PRD group had significantly (p<0.05) lower intakes of vitamin B12 but higher intakes of the milk group than men intakes in the C-PRD group. Within the PRD group, women had significantly (p<0.05) lower blood uric acid levels than men. Within the C-PRD group, women had significantly (p<0.05) higher intakes of phosphorus and milk group than men. Knowledge evaluation test score increased significantly (p<0.05) for all patients in PRD (42.2±6.2 vs. 92.9±0.7) and C-PRD (56.9±6.0 vs. 94.8±1.0) groups as a result of nutritional counseling. These results were accompanied with a significant (p<0.05) decrease in blood uric acid levels for all patients in both diet groups (7.2±0.2 mg/dl vs. 5.1±0.3 mg/dl and 7.1±0.0 mg/dl vs. 4.2±0.4 mg/dl for PRD and C-PRD groups respectively). The extent of the decrease in blood uric acid levels in the C-PRD group

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(2.90.3) was significantly (p<0.05) higher than in the PRD group (2.10.3). 70. Effect of Nutritional Counseling and Vitamin C-Rich Diet on Blood Uric Acid Nutritional counseling also induced a significant (p<0.05) increase in vitamin C Levels in a Group of Hyperuricemic Patients (2004) intake for all patients in C-PRD group (108.7±15.4 mg/ day vs. 173.6±20.9 mg/day Sawsan Mahmoud Abu-Hazeem\ University of Jordan before and after nutritional counseling respectively), but not in PRD group. The extent Supervisor: Dr. Mousa Numan Ahmad of the increase in vitamin C intake between the two groups was also significant

(p<0.05) (10.3±7.4 mg vs. 64.8±16.4 mg for the PRD and C-PRD groups The effect of nutritional counseling and encouraging the intakes of vitamin C- respectively). Post-counseling vitamin A and calcium intakes were also significantly rich food sources on blood uric acid levels, diet compliance and nutritional status was (p<0.05) increased for all patients in the C-PRD group but not in PRD group. A non- evaluated in a random sample of 36 Jordanian hyperuricemic patients (12 men and 24 significant increase in fruit and vegetable intakes of all patients in the C-PRD group women) aged 25-60 years. Patients were divided randomly into two groups: purine- was also noticed. Post-counseling intakes of fruit and vegetables were significantly restricted diet group (PRD) and high vitamin C-purine restricted diet group (C-PRD). (p<0.05) increased for all patients in the C-PRD group compared to PRD group. The PRD group (8 men and 12 women) and C-PRD group (4 men and 12 women) were C-PRD patients did eat significantly (p<0.05) less bread and meat after counseling as counseled to follow their assigned diets for three months. Disease knowledge compared with the PRD patients. The other studied variables were not significantly evaluation, dietary and anthropometrical assessment and blood uric acid determination influenced by counseling for all patients in both diet groups. were done at the beginning (before counseling) and at the end (after counseling) of the Post-nutritional counseling, blood uric acid levels did correlate negatively and study. significantly with knowledge evaluation test results (r= -0.32, p <0.05) and vitamin C Before nutritional counseling, both the PRD and C-PRD diet group did not differ intake (r= -0.37, p<0.05) for all patients (n=36). Similar but not significant correlations significantly from each other with respect to age, blood uric acid levels and were also noticed for patients in the C-PRD group (r= -0.45, p>0.05, n=16 and r=- anthropometrical variables including weight, height, body mass index and relative 0.31, p>0.05, n=16 for test results and vitamin C intake respectively), but not in the body weight. No significant differences were also observed between the two groups PRD group. A positive association between blood uric acid levels and bread and cereal with respect to their intakes of energy – producing nutrients, selected vitamins and intake was noticed (r=0.38, p< 0.05, n= 36) for all patients in both diet groups. No mineral elements and various food groups. The two diet groups did not exhibit significant correlations between blood uric acid levels and the other studied variables significant difference in their results of disease knowledge exam. During this period, were observed. blood uric acid levels of both diet groups, as an individual group or as total, did not It may be concluded that blood uric acid levels in hyperuricemic patients can be correlate significantly with any of the studied variables. positively manipulated by diet and proper nutritional counseling techniques However, some significant results were observed between the two diet groups emphasizing on increasing habitual dietary vitamin C intake that could be a practical before nutritional counseling. Men had significantly (p<0.05) higher heights than means for this manipulation. The latter may lessen the dietary restrictions known in women for both diet groups. Women of the PRD group had significantly (p<0.05) purine- restricted diets. lower intakes of vitamin C than those of the C-PRD group, and women of the latter group had lower (p<0.05) intakes of vitamin B12 than men intakes in the former group. Women of PRD group had significantly (p<0.05) lower intakes of vitamin B12 but higher intakes of the milk group than men intakes in the C-PRD group. Within the PRD group, women had significantly (p<0.05) lower blood uric acid levels than men. Within the C-PRD group, women had significantly (p<0.05) higher intakes of phosphorus and milk group than men. Knowledge evaluation test score increased significantly (p<0.05) for all patients in PRD (42.2±6.2 vs. 92.9±0.7) and C-PRD (56.9±6.0 vs. 94.8±1.0) groups as a result of nutritional counseling. These results were accompanied with a significant (p<0.05) decrease in blood uric acid levels for all patients in both diet groups (7.2±0.2 mg/dl vs. 5.1±0.3 mg/dl and 7.1±0.0 mg/dl vs. 4.2±0.4 mg/dl for PRD and C-PRD groups respectively). The extent of the decrease in blood uric acid levels in the C-PRD group

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71. Effect of Black Cumin Seeds (Nigella Sativa L.) on Blood Glucose Levels and Body Weight in Streptozotocin-induced Diabetic Rats (2004) Maram Abdulelah Qasem\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

This study was carried out to investigate the effect of a dietary preparation of black cumin seeds (Nigella sativa L.) on blood glucose levels and body weight in normal and diabetic rats. Diabetes was partially induced by intraperitoneal injection of streptozotocin ( 32.25 mg/kg). Fifty-four male Sprague Dawley rats (/200.4±2.1g) were divided into three normal and three diabetic groups. Each group, consisted of nine diabetic and six normal rats, was fed a diet containing either 0% black cumin seed, 2% raw or 2% roasted seeds for six weeks. The results of this study indicated that accumulative food and water intakes and blood glucose levels were significantly higher (P<0.05) in diabetic rats groups than normal rats. Weight gain and food efficiency ratio of diabetic groups were significantly lower (P< 0.05) than normal ones. Feeding raw or roasted black cumin seed to normal rats did not result in significant effect (P> 0.05) on weight gain, accumulative food and water intakes, food efficiency ratio and blood glucose levels. Weight gain and food efficiency ratio of diabetic rats fed roasted black cumin seed diet (/28.46±12.8g, 3.67 ±1.7, respectively ) was significantly higher (P<0.05) than those fed the raw seed diet (-13.67±12.8g, -1.8±1.7, respectively), but insignificantly different (P> 0.05) from the control rat group (-6.06±12.8g, -0.44±1.7, respectively). No significant differences (P> 0.05) were detected between the three diabetic groups in accumulative food and water intakes and blood glucose concentration (mg/dl). However, blood glucose levels (mg/dl) tended to be lower in normal and diabetic rats fed roasted black cumin seed diet compared to those fed the raw seed and control diets. Significant negative correlation coefficients were observed in diabetic rats be- tween blood glucose concentration and weight gain (r = -0.44, P < 0.02) and food efficiency ratio (r=-0.46, P< 0.01). Positive correlation coefficient was also detected between blood glucose concentration and accumulative water intake (r=0.38 , P< 0.05). Accumulative food intake of diabetic rats correlated positively with accumulative water intake (r=0.82, P< 0.01). It is concluded that black cumin seeds tend to reduce blood glucose concentration in normal and diabetic rats. The seeds tend to stabilize body weight changes of diabetic rats regarding blood glucose level. Roasted black cumin seeds seem to be more effective in controlling blood glucose levels in diabetic rats. Roasting of black cumin seeds seem to activates the hypoglycemic agents present in the seed.

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71. Effect of Black Cumin Seeds (Nigella Sativa L.) on Blood Glucose Levels and 72. Effect of Inclusion of Locally Isolated Probiotics Strains and Prebiotics to Rat Body Weight in Streptozotocin-induced Diabetic Rats (2004) Diet on Their Blood Lipids (2004) Maram Abdulelah Qasem\ University of Jordan Narmeen J. AL-Awwad\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad Supervisor: Dr. Hamed R. Takruri

Co-Supervisor: Dr. Malik S. Hadaddin This study was carried out to investigate the effect of a dietary preparation of black cumin seeds (Nigella sativa L.) on blood glucose levels and body weight in Two strains of Lactobacilus acidophilus and Bifidobacterium infantis isolated normal and diabetic rats. Diabetes was partially induced by intraperitoneal injection of from breast-fed infants stool were tested to determine their suitability for use as streptozotocin ( probiotics by performing testes for acid tolerance, cholesterol assimilation, adhension 32.25 mg/kg). Fifty-four male Sprague Dawley rats (/200.4±2.1g) were divided into to the digestive system test and by testing their viability in the feed. Both isolates three normal and three diabetic groups. Each group, consisted of nine diabetic and six showed good acid resistance as low as pH 2. They could tolerate bile salt of 0.3% normal rats, was fed a diet containing either 0% black cumin seed, 2% raw or 2% concentration. Assimilated cholesterol was 57.7% and 76.0% for B. infantis and L. roasted seeds for six weeks. acidophilus, respectively. Both could adhere to rat intestine and could stay viable in The results of this study indicated that accumulative food and water intakes and the rat diet, with the minimum acceptable level, for 2-3 days. blood glucose levels were significantly higher (P<0.05) in diabetic rats groups than The present study was conducted to investigate the combined effect of inclusion normal rats. Weight gain and food efficiency ratio of diabetic groups were of the probiotics (B. infantis and L. acidophilus) and the prebiotics (fructo- significantly lower (P< 0.05) than normal ones. Feeding raw or roasted black cumin oligosaccharides and lactulose in Sprague-Dawley rats on their serum lipids, namely seed to normal rats did not result in significant effect (P> 0.05) on weight gain, total cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low density accumulative food and water intakes, food efficiency ratio and blood glucose levels. lipoprotein – cholesterol (LDL-C) and triglycerides (TG). Weight gain and food efficiency ratio of diabetic rats fed roasted black cumin seed diet The experimental diets included basal diet (control 1 diet), basal + prebiotics (/28.46±12.8g, 3.67 ±1.7, respectively ) was significantly higher (P<0.05) than those diet, basal + probiotics diet, basal + prebiotics + probiotics diet, cholesterol diet fed the raw seed diet (-13.67±12.8g, -1.8±1.7, respectively), but insignificantly (control 2 diet), cholesterol + prebiotics diet, cholesterol + probiotics diet and different (P> 0.05) from the control rat group (-6.06±12.8g, -0.44±1.7, respectively). cholesterol + prebiotics + probiotics diet. Animal were divided randomly, according to No significant differences (P> 0.05) were detected between the three diabetic groups their; weights, into eight groups (10 rats/group except for the two control groups 5 in accumulative food and water intakes and blood glucose concentration (mg/dl). rats/group). Each group of the rats was fed one of the eight diets for 6 weeks However, blood glucose levels (mg/dl) tended to be lower in normal and diabetic rats Rats fed 0.1% cholesterol-enriched diet (control 2 group) showed the highest fed roasted black cumin seed diet compared to those fed the raw seed and control diets. liver weight, weight gain, accumulative food consumption and feed eeffeciency ratio. Significant negative correlation coefficients were observed in diabetic rats be- The addition of probiotics, prebiotics + probiotics to basal diet (chotesterol- free diet) tween blood glucose concentration and weight gain (r = -0.44, P < 0.02) and food did not show any significant difference in serum TC, LDL-C, HDL-C and TG values efficiency ratio (r=-0.46, P< 0.01). Positive correlation coefficient was also detected as compared with that of the control 1 values. However, the addition of prebiotics to between blood glucose concentration and accumulative water intake (r=0.38 basal diet showed a 34.2% significant (p< 0.05) reduction in TG value, with no , P< 0.05). Accumulative food intake of diabetic rats correlated positively with significant effect ( p> 0 05) in TC, LDL-C and HDL-C values, as compared with the accumulative water intake (r=0.82, P< 0.01). control 1. It is concluded that black cumin seeds tend to reduce blood glucose concentration Inclusion of probiotics to the 0.1% cholesterol-enriched diet showed hy- in normal and diabetic rats. The seeds tend to stabilize body weight changes of pocholesterolemic effect, since it significantly (p<0.05) decreased TC and. LDL-C by diabetic rats regarding blood glucose level. Roasted black cumin seeds seem to be 13.0% and 35 3% respectively as compared with control 2 group, no significant effect more effective in controlling blood glucose levels in diabetic rats. Roasting of black (p>0.05) in HDL-C and TC were shown due to this inclusion. The prebiotics addition cumin seeds seem to activates the hypoglycemic agents present in the seed. to the 0.1% cholesterol-enriched diet caused significant (p <0.05) reduction of 19.8% in LDL-C, but no significant effect (p>0.05) in TC, HDL-C and TG were obtained due to this addition. A hypocholesterolemic effect was obtained for the combined effect of 237 Volume 11, No. 25, 2011 239 238

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probiotcs and prebiotics in cholesterol-enriched diet. This inclusion caused significant (p<0.05) reductions of 13.8% and 37.4% for TC and LDL-C respectively as compared with control 2 group. However, these reductions were not significantly different (p>0.05) from those reductions caused by the addition of probiotics alone to the cholesterol diet. Based on the above-mentioned findings it can be concluded that the incorporation of probiotics, prebiotics and probiotics + prebiotics to the diet may have a positive effect in reducing blood lipids, particularly TC, LDL-C and TG.

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Arab Journal of Food & Nutrition probiotcs and prebiotics in cholesterol-enriched diet. This inclusion caused significant 73. Contribution of Foods and Snack Foods to the Energy and Nutrient Intakes of (p<0.05) reductions of 13.8% and 37.4% for TC and LDL-C respectively as compared a Selected Group of Teenage School Children in Irbid (2004) with control 2 group. However, these reductions were not significantly different Nasser A.A Shariary\ University of Jordan (p>0.05) from those reductions caused by the addition of probiotics alone to the Supervisor: Dr. Salma K. Tukan cholesterol diet.

Based on the above-mentioned findings it can be concluded that the incorporation of The contribution of fast foods and snack foods to energy, carbohydrates, protein, probiotics, prebiotics and probiotics + prebiotics to the diet may have a positive effect in dietary fiber, fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated reducing blood lipids, particularly TC, LDL-C and TG. fatty acids, retinol, thiamin, riboflavin, niacin, ascorbic acid, calcium, iron and zinc were studied in a selected group (317) of schoolchildren aged 10 – 14years from private and government schools in Irbid / Jordan. The required data was obtained through a pre – tested questionnaire, 24 – hour recall method in summer / fall and winter / spring. Anthropometric measurements, including weight and height were taken, and body mass index was calculated. The most preferred snack foods were chips, biscuits and ice cream (20.2 %), chocolate and confectionery (15.8 %). Chips, biscuits and ice cream were the most preferred by private school subjects (21.3 %) and by girls (23.9 %) while chocolate and confectionery were the most preferred by government school subjects (16 %) and by boys (18.2 %). On the other hand, the most preferred fast foods were sandwiches (25 %) and turnovers (22 %). Sandwiches were the most preferred by government school subjects (32 %) and by girls (28.2 %), while turnovers were the most preferred by private school subjects (23 %) and by girls (28.2 %). 24 – hour recall showed that mean snack and fast foods consumption for total subjects was 541 ± 22.0 g and 178.8 ± 12.2 g respectively. Furthermore, mean snack foods consumption in summer was higher than in winter (572.5 ± 22.8 g versus 509 ± 21.2 g respectively). On the other hand, the mean of fast foods consumption was 181.1 ± 13.7 g and 176.6 ± 10.8 in summer and winter respectively. Snack foods consumption for total subjects provided the highest contribution to energy intake (47 %), while fast foods contribution to total energy intake was 21 %. Snack foods consumption provided also the highest contribution to fat, saturated fatty acids, ascorbic acid and calcium intakes by subjects, whereas fast foods provided the highest contribution to carbohydrate intake. Snack foods consumption showed significant negative correlation with ascorbic acid intake only for boys during winter (r = - 0.2; p < 0.05), and with iron intake for private school subjects (r = - 0.2; p < 0.05) in winter. Whereas, fast foods consumption was negatively correlated for boys in summer and for girls in winter with dietary fiber intake (r = - 0.5; p < 0.o5), and with niacin intake for only girls (r = - 0.3; p < 0.05) in winter. Snack foods consumption was correlated positively with carbohydrate intake for boys (r = 0.2; p< 0.05) in summer, and with dietary fiber in winter (r = 0.3; p < 0.05) for girls. Additionally, snack foods intake in winter was positively correlated with monounsaturated fatty acid in private school subjects (r = 0.2; p < 0.05). On the Volume 11, No. 25, 2011 241 239 240

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other hand, fast foods consumption for only girls was positively correlated with energy intake (r = 0.3; p < 0.05) in winter, and with saturated fatty acids (r = 0.3; p < 0.05) in summer. It could be concluded that traditional fast foods (sandwiches, turnovers, chickpea salad dip and broad bean dip) were the most consumed by total subjects, followed by the consumption of snack foods.

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Arab Journal of Food & Nutrition other hand, fast foods consumption for only girls was positively correlated with energy 74. Plasma Leptin Levels and Obesity Indices and Their Association with Dietary intake (r = 0.3; p < 0.05) in winter, and with saturated fatty acids (r = 0.3; p < 0.05) in Patterns and Habits in a Group of Jordanian Women (2004) summer. Rula Ali Amr\ University of Jordan It could be concluded that traditional fast foods (sandwiches, turnovers, chickpea Supervisor: Dr. Mousa Numan Ahmad salad dip and broad bean dip) were the most consumed by total subjects, followed by the consumption of snack foods. The relationship between serum leptin levels, anthropometric indices of overweight and obesity and dietary patterns and habits was examined in a sample of 98 Jordanian women with a mean age of 27.9 ± 0.8 years. They were grouped according to their body mass index (BMI, Kg/ m2) into underweight (UW, n=21), normal (NW, n=36), overweight (OW, n=21) and obese (OB, n=20). Each woman was subjected to a comprehensive nutritional assessment regimen which included personal and general information, lifestyle activities, health conditions, dietary patterns and habits, anthropometric measurements and plasma leptin determination. Plasma leptin concentrations showed a steady and significant (p<0.05) rise as BMI increases, with mean values of 1.84 ± 0.18, 4.23 ± 0.33, 6.84 ± 0.77 and 7.83 ±0.48 μg/L for UW, NW, OW and OB groups respectively. The leptin level mean value of the whole sample was 5.01 ± 0.32 μg/L. There were also significant differences (P<0.05) between the various BMI groups with respect to anthropometric variables including body weight (Kg), Weight/ height ratio, Kholsa-Lowe index (Kg/m3), Ponderal index (m/kg 1/3), Benn›s index (Kg/m1.64), relative body weight (%), skinfold thicknesses at biceps, triceps, suprailiac and subscapular, body fat (%) , fat mass (Kg), fat-free mass (Kg), and circumferences of the midarm , waist, and hip, as well as waist/hip ratio. These differences showed a significant increasing trend as BMI increased. Similar significant trends (p<0.05) were additionally observed between the different BMI groups with respect to their intakes of energy, proximate nutrients, cholesterol, saturated fat and cholesterol-saturated index. Compared to UW, NW and OW groups, the OB group was found to consume higher amounts of dietary fiber, monounsaturated fat, polyunsaturated fat, animal and plant proteins, vitamin B1, B2, B6, B12, C, niacin and folate, as well as calcium, phosphorous, iron and zinc. The diets of the four BMI groups were found to be adequate, except for their intakes of milk, fruit and meat food groups. In contrast to the diets of UW, NW and OW, the diet of the OB group was characterized to contain excessive amounts of fats, oils and sweets, as well as bread and cereal group. Body weight, BMI, weight-height ratio, Khosla-Lowe index, Benn›s index, relative body weight, body fat % and mass, biceps, triceps, suprailiac and subscapular skinfold thicknesses and circumferences of the midarm, waist and hip were best positively correlated with serum leptin levels of the Whole sample, Whereas waist-hip ratio, fat free mass were poorly correlated with this variable. Ponderal index was negatively correlated with serum leptin concentrations. However, marked variations in the strength and direction of these correlations were observed in various BMI groups. Volume 11, No. 25, 2011 241 242 243

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Intakes of energy, proximate nutrients and qualities of dietary fat and protein correlated positively with the plasma leptin levels of the whole sample. Leptin also correlated strongly with diet quality indicators, particularly fats and oils, meats and bread and cereals. These correlations varied markedly with respect to their strength and direction in the different BMI groups. It may be concluded that plasma leptin levels in apparently normal women are clearly associated with adiposity, that appears to be environmental and not genetic obesity that results from the absence of leptin which is found in different levels in the serum according to the difference in anthropometric indicators. The strength and direction of this association is markedly affected by the different adiposity indices, as well as by the dietary patterns and habits of women. It may also be concluded that the wide range of plasma leptin values observed at different BMI points could be due the effects of the dietary factors on leptin, particularly intakes of energy and proximate nutrients and diet quality. However, the significance of the results of the present study demands further investigations.

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Intakes of energy, proximate nutrients and qualities of dietary fat and protein 75. Nutrients Intakes Including Supplements among a Selected Group of School correlated positively with the plasma leptin levels of the whole sample. Leptin also girls in Amman Aged 14-16 Years (2005) correlated strongly with diet quality indicators, particularly fats and oils, meats and Heba Hikmat AL-Jayyousi\ University of Jordan bread and cereals. These correlations varied markedly with respect to their strength Supervisor: Dr. Salma K. Tukan and direction in the different BMI groups. It may be concluded that plasma leptin levels in apparently normal women are The intake of calories, dietary fiber, and macro-and micronutrients including the clearly associated with adiposity, that appears to be environmental and not genetic contribution of supplements was studied on a selected group of 300 schoolgirls aged obesity that results from the absence of leptin which is found in different levels in the 14-16 years from private and public schools in Amman/Jordan. The required data was serum according to the difference in anthropometric indicators. The strength and obtained through a questionnaire and 24-hour food recall method. Anthropometric direction of this association is markedly affected by the different adiposity indices, as measurements, including weight and height were measured, and body mass index was well as by the dietary patterns and habits of women. It may also be concluded that the calculated. wide range of plasma leptin values observed at different BMI points could be due the The study showed that 5.0% of the subjects were classified as underweight, effects of the dietary factors on leptin, particularly intakes of energy and proximate 75.7% as normal, 15.3% as overweight, and 4.0% as obese. Regarding dietary intake, nutrients and diet quality. However, the significance of the results of the present study girls from private schools tended to have higher means for energy, dietary fiber, and demands further investigations. cholesterol, and lower values for carbohydrate, total fat, saturated fat, and polyunsaturated fat, compared with girls from public schools. Furthermore, girls from private schools tended to have higher total means of intake for zinc, vitamins D, B12, and C (almost double), and lower means for vitamins E, A, and folate, as well as calcium and iron. No significant differences (P ≥ 0.05) were found between the means of dietary and total intake for private and public schoolgirls. Comparing the micronutrients intake of subjects from food only and from food and supplements showed that there is a significant difference (P ≤0.05) in the intakes of vitamins A, B6, C, E, thiamin, riboflavin, and folate, as well as in the intakes of iron and zinc. The proportion of subjects who reported using different types of supplements was 19.3%. It was found that users tended to have lower values for calories and saturated fat, and higher values for protein, dietary fiber, mono-and polyunsaturated fat, cholesterol, with a significant difference (P ≤0.05) in the means of polyunsaturated fat intake. There was also a significant difference (P ≤0.05) in the intakes of vitamins A, C, B6, E, D and folate, as well as in the intake of zinc between supplement users and nonusers. Mean subjects intake was below requirements for calories, dietary fiber, folate, vitamins A, D, E, and B6, calcium, iron and zinc, whereas mean exceeded requirements for protein, thiamin, riboflavin, niacin, vitamins B12, and C. Results of this study indicate that there is a need to ensure adequate energy and nutrient intake by adolescent schoolgirls and supplement intake should be controlled.

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76. Effect of Fat-Free Cocoa Powder on Blood Lipid Levels in Rate Fed Cholesterol-Supplemented Diets (2005) Amira Mohammad Amr\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

This study was carried out to investigate the long-term effect of feeding different levels of a dietary preparation of fat-free cocoa powder with or without cholesterol on serum lipid and lipoprotein concentrations in rats. Forty-eight adult male Sprague- Dawley rats (239.6±1.7g) were divided into eight groups. Each group was fed a diet containing either 0, 1, 2 or 3g fat-free cocoa powder with 0 or 1g cholesterol per 100g diet mixture for ten weeks. Fasting serum levels of total cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein-cholesterol (LDL-C) and triglycerides (TG) were determined by enzymatic-colorimetric method using standard kit procedure. Body weights, liver weights and food intakes were also recorded. Feeding different levels of fat-free cocoa to various cholesterol-free and cholesterolsupplemented rat groups resulted in insignificant (P>0.05) changes in weight gain, liver weight, accumulative food intake and food efficiency ratio. Irrespective of cholesterol, similar results were obtained. Rats fed cocoa diets with cholesterol showed a significant (P<0.05) increase in liver weight compared to those fed diets without cholesterol. The cocoa diets without cholesterol fed to rats did not affect significantly (P>0.05) serum levels of TC, HDL-C and VLDL-C, and ratios of HDL-C/ LDL-C and TC/ TG, as well as atherogenic index. Rats fed 3% cocoa diet without cholesterol exhibited significant (P<0.05) lower levels of serum LDL-C (9.4±0.8 mg/dL) and TG (60.2±6.0 mg/dL) compared to those fed cocoa-free diet. Feeding cocoa diets with cholesterol to rats did not affect significantly serum levels of TC, LDL-C and TG, and ratios of HDLC/LDL-C and TC/ TG. Rats fed 3% cocoa diet with cholesterol showed significantly (P<0.05) lower levels of HDL-C (50.7±3.9 mg/dL), and higher levels of VLDL-C (34.9±3.0 mg/dL) and atherogenic index (0.92±0.07) compared to those fed the control diet. Rats fed different cocoa diets with cholesterol showed a significant decrease in serum levels of TG and a significant increase in TC/ TG ratio and atherogenic index compared to those fed diets without cholesterol. Irrespective of cholesterol, none of the serum lipid and lipoprotein variables were significantly affected by cocoa feeding when compared to cocoa-free diet. Trend analysis which tests the data response curve to additional levels of fat-free cocoa powder, revealed significant (P<0.05) descending linear trends for serum levels of LDL-C and TG and atherogenic index in cholesterol-free rat groups. Ratios of HDLC/LDL-C and TC/ TG exhibited significant (P<0.05) ascending linear trends in rats fed cocoa diets without cholesterol. Similar trends were observed for atherogenic index and serum levels of VLDL-C in rats fed cholesterol-supplemented cocoa diets.

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Serum levels of HDL-C of rats fed diets with cholesterol showed a significant 76. Effect of Fat-Free Cocoa Powder on Blood Lipid Levels in Rate Fed (P<0.05) descending linear trend. Significant descending linear trends in serum levels Cholesterol-Supplemented Diets (2005) of LDL-C and TG and an ascending one in TC/ TG ratio were observed in rats Amira Mohammad Amr\ University of Jordan irrespective of cholesterol. Supervisor: Dr. Mousa Numan Ahmad The results of the present study may provide support for a cholesterol-lowering effect of fat-free cocoa powder in rats. The apparent effect was mainly on serum levels This study was carried out to investigate the long-term effect of feeding different of LDL-C, HDL-C and TG. The data may also indicate that this effect was in a levels of a dietary preparation of fat-free cocoa powder with or without cholesterol on dosedependent manner. However, the significance of the effect of cocoa powder on serum lipid and lipoprotein concentrations in rats. Forty-eight adult male Sprague- blood lipid fractions demands investigations in both animals and human. Dawley rats (239.6±1.7g) were divided into eight groups. Each group was fed a diet containing either 0, 1, 2 or 3g fat-free cocoa powder with 0 or 1g cholesterol per 100g diet mixture for ten weeks. Fasting serum levels of total cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein-cholesterol (LDL-C) and triglycerides (TG) were determined by enzymatic-colorimetric method using standard kit procedure. Body weights, liver weights and food intakes were also recorded. Feeding different levels of fat-free cocoa to various cholesterol-free and cholesterolsupplemented rat groups resulted in insignificant (P>0.05) changes in weight gain, liver weight, accumulative food intake and food efficiency ratio. Irrespective of cholesterol, similar results were obtained. Rats fed cocoa diets with cholesterol showed a significant (P<0.05) increase in liver weight compared to those fed diets without cholesterol. The cocoa diets without cholesterol fed to rats did not affect significantly (P>0.05) serum levels of TC, HDL-C and VLDL-C, and ratios of HDL-C/ LDL-C and TC/ TG, as well as atherogenic index. Rats fed 3% cocoa diet without cholesterol exhibited significant (P<0.05) lower levels of serum LDL-C (9.4±0.8 mg/dL) and TG (60.2±6.0 mg/dL) compared to those fed cocoa-free diet. Feeding cocoa diets with cholesterol to rats did not affect significantly serum levels of TC, LDL-C and TG, and ratios of HDLC/LDL-C and TC/ TG. Rats fed 3% cocoa diet with cholesterol showed significantly (P<0.05) lower levels of HDL-C (50.7±3.9 mg/dL), and higher levels of VLDL-C (34.9±3.0 mg/dL) and atherogenic index (0.92±0.07) compared to those fed the control diet. Rats fed different cocoa diets with cholesterol showed a significant decrease in serum levels of TG and a significant increase in TC/ TG ratio and atherogenic index compared to those fed diets without cholesterol. Irrespective of cholesterol, none of the serum lipid and lipoprotein variables were significantly affected by cocoa feeding when compared to cocoa-free diet. Trend analysis which tests the data response curve to additional levels of fat-free cocoa powder, revealed significant (P<0.05) descending linear trends for serum levels of LDL-C and TG and atherogenic index in cholesterol-free rat groups. Ratios of HDLC/LDL-C and TC/ TG exhibited significant (P<0.05) ascending linear trends in rats fed cocoa diets without cholesterol. Similar trends were observed for atherogenic index and serum levels of VLDL-C in rats fed cholesterol-supplemented cocoa diets. 246 245 Volume 11, No. 25, 2011 247

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77. Osteoporosis Knowledge, Beliefs and Preventive Behaviors Practiced by the University of Jordan Students (2005) Randa Mahmoud Abuteen\ University of Jordan Supervisor: Dr. Salma Tukan

Background: Osteoporosis is a metabolic asymptomatic disorder of the skeleton, where the bone strength that reflects the integration of two main features, bone density and bone quality is compromised, leading to enhanced bones fragility and a consequent increase in fracture risk. Knowledge of osteoporosis has been considered one of the contributing factors to preventing the incidence of this disease. Objectives: the purposes of this study were to obtain information from university students regarding their knowledge about osteoporosis in general, its risk factors, consequences, preventive behaviors, beliefs about the disease and their sources of information. Further, know the occurrence of risk factors in the students such as cigarette smoking, intake of caffeinated beverages and know to what extent students are practicing preventive behaviors such as adequate calcium intake and practicing physical activity. Methods: A convenient sample of 400 of both gender students (mean age, 21 years), from the University of Jordan, enrolled in different university levels and different faculties of studies were asked to fill in a questionnaire about osteoporosis. Results: Four hundred students (100 %) of this survey respondents had heard about osteoporosis, with (32.0 %) giving the correct definition of osteoporosis. Though osteoporosis was not the student’s primary concern of development, the majority of the participants (90.0%) considered osteoporosis a very important matter, with half of the students reporting feeling very bad if they get osteoporosis later on in life. More than 50.0 % of the students were knowledgeable about certain general information regarding osteoporosis and some of its consequences. Students’ responses to controllable lifestyle risk factors ranged from 22.3 % to 80.0 %, with the highest recognizable risk factor of osteoporosis being a diet low in calcium among 80.0 % of the participants’. However, the majority of students were not consuming the recom- mended adequate intake of calcium. Further, caffeine average daily intake was found to be 260 mg/day, with 28.8% of the students being smokers. It was found that each student had at least practiced one type of physical activity at the time of the interview. Lastly, school curricula, extension and mass media contributed to a great extent in students’ sources of information. Conclusions: In general, students had a good general background about osteoporosis and some of its consequences, but there was a low awareness concerning controllable and uncontrollable risk factors of osteoporosis. Further, the good knowledge about calcium’s role in preventing osteoporosis and the negative effect of

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77. Osteoporosis Knowledge, Beliefs and Preventive Behaviors Practiced by the caffeinated beverages on developing osteoporosis was not translated into appropriate University of Jordan Students (2005) Randa Mahmoud Abuteen\ University of Jordan practices of having adequate calcium intake and a moderate consumption of Supervisor: Dr. Salma Tukan caffeinated beverages. Results from this data suggest that the development and planning of comprehensive osteoporosis educational programs targeting college aged

Background: Osteoporosis is a metabolic asymptomatic disorder of the skeleton, students should be conducted. where the bone strength that reflects the integration of two main features, bone density and bone quality is compromised, leading to enhanced bones fragility and a consequent increase in fracture risk. Knowledge of osteoporosis has been considered one of the contributing factors to preventing the incidence of this disease. Objectives: the purposes of this study were to obtain information from university students regarding their knowledge about osteoporosis in general, its risk factors, consequences, preventive behaviors, beliefs about the disease and their sources of information. Further, know the occurrence of risk factors in the students such as cigarette smoking, intake of caffeinated beverages and know to what extent students are practicing preventive behaviors such as adequate calcium intake and practicing physical activity. Methods: A convenient sample of 400 of both gender students (mean age, 21 years), from the University of Jordan, enrolled in different university levels and different faculties of studies were asked to fill in a questionnaire about osteoporosis. Results: Four hundred students (100 %) of this survey respondents had heard about osteoporosis, with (32.0 %) giving the correct definition of osteoporosis. Though osteoporosis was not the student’s primary concern of development, the majority of the participants (90.0%) considered osteoporosis a very important matter, with half of the students reporting feeling very bad if they get osteoporosis later on in life. More than 50.0 % of the students were knowledgeable about certain general information regarding osteoporosis and some of its consequences. Students’ responses to controllable lifestyle risk factors ranged from 22.3 % to 80.0 %, with the highest recognizable risk factor of osteoporosis being a diet low in calcium among 80.0 % of the participants’. However, the majority of students were not consuming the recom- mended adequate intake of calcium. Further, caffeine average daily intake was found to be 260 mg/day, with 28.8% of the students being smokers. It was found that each student had at least practiced one type of physical activity at the time of the interview. Lastly, school curricula, extension and mass media contributed to a great extent in students’ sources of information. Conclusions: In general, students had a good general background about osteoporosis and some of its consequences, but there was a low awareness concerning controllable and uncontrollable risk factors of osteoporosis. Further, the good knowledge about calcium’s role in preventing osteoporosis and the negative effect of

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Arab Journal of Food & Nutrition

78. Dietary and Anthropometric Evaluation of a Sample of Vegetarians in Jordan (2005) Afia’a Mohammad Al Masri\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

This study was carried out between August 2004 and March 2005, to assess the dietary and anthropometric status of a random sample of self-described vegetarians in Jordan, and to know the reasons and perceptions about vegetarian diets. A three-day weighed food record was used for dietary assessment. Weight, height, skinfold thicknesses, waist and hip circumferences and their indices were measured for the purpose of anthropometric evaluation. The sample contained 100 self-described vegetarians, 51 females and 49 males, aged between 18 and 59 years. After their dietary intakes were analyzed, they were categorized into different dietary patterns: infrequent meat eaters (n=10), semivegetarians (n=20), pollovegetarians (n=20), lactoovovegetarians (n= 38), and vegans (n=12). Compared to other vegetarian dietary patterns in the study, infrequent meat eaters were higher in body mass index (BMI) (25.4±0.8 Kg/m2), waist to hip ratio (WHR) (0.84±0.02), triceps (17.9±1.8 mm) and subscapular (18.5±1.6 mm) skinfold thicknesses, percent body fat (%BF) (21.8±1.6%), and lean body mass (LBM) (60.0±2.2 Kg) measures, vegans had the least body weight (65.9±2.8 Kg), height (168.7±2.1 cm), WHR (0.79±0.02), and LBM (54.1±2.6 Kg) measures, and semivegetarians had the least triceps (12.4±1.3 mm) and subscapular (12.5±1.2 mm) skinfold thicknesses, and %BF (10.7±1.4 %) measures. Infrequent meat eaters were considered overweight according to %BF values. As a percentage from total calorie intake, protein and animal protein intakes were significantly higher in pollovegetarians, being 16.0±0.7 % and 7.5±0.8% respectively (p <0.05) compared to the different dietary patterns, whereas vegans had significantly lower protein intake 10.6 ±0.7% (p <0.05) but significantly higher plant protein intake 10.4 ±0.7% (p <0.05) than the other dietary patterns. Fat intakes were slightly above recommendations in infrequent meat eaters (35.1±1.8%). The intakes of saturated fatty acids (as % energy) (7.7±1.6 %) and cholesterol (40 ±13 mg) were significantly lower in vegans (p <0.01), but they had higher polyunsaturated to saturated fatty acids ratio than the other dietary patterns. All dietary patterns had adequate intakes of protein, carbohydrates, dietary fiber, fat, thiamin, riboflavin, niacin, folate, vitamin B6, vitamin A, vitamin C, phosphorous, and iron (the intakes of the latter two exceeded the recommendations). Pollovegetarians and vegans had inadequate intakes of vitamin B12. Infrequent meat eaters, pollovegetarians and vegans had inadequate intakes from calcium, and zinc intake was inadequate in semivegetarians and lactoovovegetarians. The number of servings intake from the milk and meat groups were inadequate and significantly different between the dietary patterns (p<0.01) and (p<0.001)

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respectively. Vegans had also inadequate intakes as number of servings from the fruits 78. Dietary and Anthropometric Evaluation of a Sample of Vegetarians in Jordan group. With respect to snacks and fast foods intakes, vegetarians in this study rarely (2005) consumed: potato chips, ice cream, biscuits, cakes, cookies, fresh green chickpeas, Afia’a Mohammad Al Masri\ University of Jordan lupine, green almond, green cherry, soft drinks, artificial juice, energy drinks, herbal Supervisor: Dr. Mousa Numan Ahmad tea, chicken burger, hamburger, sausages, noodles, and Shawerma. The number of questions answered correctly regarding vegetarian nutrition was significantly different This study was carried out between August 2004 and March 2005, to assess the between groups (p<0.05), with vegans answering more number of questions (66% of dietary and anthropometric status of a random sample of self-described vegetarians in the questions) correctly compared to the different dietary patterns. Supplement use was Jordan, and to know the reasons and perceptions about vegetarian diets. A three-day not significantly different between females and males or between the different dietary weighed food record was used for dietary assessment. Weight, height, skinfold patterns. thicknesses, waist and hip circumferences and their indices were measured for the It is concluded that vegetarian diets cannot be automatically associated with purpose of anthropometric evaluation. The sample contained 100 self-described weight status since 9% of the subjects were underweight, 21% were overweight, and vegetarians, 51 females and 49 males, aged between 18 and 59 years. After their 3% were obese. The dietary intakes were inadequate in all the vegetarian groups, they dietary intakes were analyzed, they were categorized into different dietary patterns: had inadequate intakes from milk and meat groups (as number of servings) and from infrequent meat eaters (n=10), semivegetarians (n=20), pollovegetarians (n=20), energy, vitamin B12, calcium, and zinc. It is also concluded that lifestyle lactoovovegetarians (n= 38), and vegans (n=12). characteristics, dietary habits, reasons for being vegetarian, and perceptions about Compared to other vegetarian dietary patterns in the study, infrequent meat eaters animal and plant foods had a significant effect on dietary and anthropometric measures were higher in body mass index (BMI) (25.4±0.8 Kg/m2), waist to hip ratio (WHR) of vegetarians in the studied sample. Vegans may be more aware of nutritional issues (0.84±0.02), triceps (17.9±1.8 mm) and subscapular (18.5±1.6 mm) skinfold related to vegetarianism because they answered more number of questions (66%) thicknesses, percent body fat (%BF) (21.8±1.6%), and lean body mass (LBM) correctly. (60.0±2.2 Kg) measures, vegans had the least body weight (65.9±2.8 Kg), height (168.7±2.1 cm), WHR (0.79±0.02), and LBM (54.1±2.6 Kg) measures, and semivegetarians had the least triceps (12.4±1.3 mm) and subscapular (12.5±1.2 mm) skinfold thicknesses, and %BF (10.7±1.4 %) measures. Infrequent meat eaters were considered overweight according to %BF values. As a percentage from total calorie intake, protein and animal protein intakes were significantly higher in pollovegetarians, being 16.0±0.7 % and 7.5±0.8% respectively (p <0.05) compared to the different dietary patterns, whereas vegans had significantly lower protein intake 10.6 ±0.7% (p <0.05) but significantly higher plant protein intake 10.4 ±0.7% (p <0.05) than the other dietary patterns. Fat intakes were slightly above recommendations in infrequent meat eaters (35.1±1.8%). The intakes of saturated fatty acids (as % energy) (7.7±1.6 %) and cholesterol (40 ±13 mg) were significantly lower in vegans (p <0.01), but they had higher polyunsaturated to saturated fatty acids ratio than the other dietary patterns. All dietary patterns had adequate intakes of protein, carbohydrates, dietary fiber, fat, thiamin, riboflavin, niacin, folate, vitamin B6, vitamin A, vitamin C, phosphorous, and iron (the intakes of the latter two exceeded the recommendations). Pollovegetarians and vegans had inadequate intakes of vitamin B12. Infrequent meat eaters, pollovegetarians and vegans had inadequate intakes from calcium, and zinc intake was inadequate in semivegetarians and lactoovovegetarians. The number of servings intake from the milk and meat groups were inadequate and significantly different between the dietary patterns (p<0.01) and (p<0.001) 250 249 Volume 11, No. 25, 2011 251

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79. Effect of Varying the Proportion of Olive Oil and Corn Oil in the Diet on Body Weight, Body Fat Content and Energy Balance in Rats (2005) Dina H. Haddad\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

This study was carried out to investigate whether consumption of diets with varying proportions of olive oil (OL) and corn oil (CO) had an effect on food intake, body weight, food efficiency, fat deposition and whole body energy balance in rats fed such a dietary regimen for periods of 4 and 8 weeks. Seventy eight male Sprague- Dawely rats (267.16g ± 4.09) were used. Six rats were sacrificed at the beginning of the study for determination of body composition and energy content. The remaining seventy two rats were divided into six groups (12 rats/ group). Each group was fed a diet containing 10%, 20% and 30% of either CO or OL. Six rats from each group were sacrificed after 4 weeks of experimental feeding. The remaining six rats from each group continued the dietary regimen for a period of 8 weeks. At the end of each feeding period, rats were fasted overnight, sacrificed and analyzed for body composition and energy content. The results of this study indicated that feeding variable proportions of CO and OL for periods of 4 and 8 weeks resulted in a significant (p<0.05) progressive rise in body weight gain, and food efficiency ratio, with a corresponding progressive decrease in accumulative food intake. This was reflected in progressive rise, though not significant (p>0.05), in the calculated metabolizable energy intakes with increasing levels of CO and OL in the diets of rats fed for 4 and 8 weeks. The latter result was offset by a similar insignificant rise in energy expenditure in the two oil groups for the two feeding periods. No significant differences (p>0.05) in the % body fat, change in % body fat, change in % body fat energy and in the final body energies were detected between rats fed diets varying in the level of CO and OL for periods of 4 and 8 weeks. Rats fed 30% CO (10.46 ± 1.95%) and 30% OL (10.35 ± 0.83%) for 8 weeks exhibited significantly higher (p<0.05) % energetic efficiency compared with those fed 10% and 20% CO or OL (8.91± 1.16 and 8.33 ±1.33 vs 6.43 ±1.35 and 8.14± 1.32%, respectively). An interaction was noticed between the level and type of dietary oil and duration of feeding in relation to body fat content. Whereas, higher levels of CO (20% and 30%) tended to increase body fat content (10.36 ± 0.60 and 11 ± 0.63 %), higher levels of OL (20% and 30%) tended to decrease it (9.16 ± 0.81 and 9.26 ± 0.76 %), when fed for 4 weeks. However, higher levels of CO and OL (20% and 30%) given for eight weeks tended to increase body fat accumulation (10.78 ± 1.13 and 11.84 ± 1.65 vs 10.27 ± 1.19 and 12.75 ± 0.59 %, respectively). Trend analysis of the data representing different levels of CO and OL fed for 4 and 8 weeks, revealed significant (p<0.05) ascending linear trends for body energy gain, food efficiency ratio and final body energies, whereas a descending one (p<0.05) for accumulative food intake.

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79. Effect of Varying the Proportion of Olive Oil and Corn Oil in the Diet on Regardless the type of oil , trend analysis for data of the 4 and 8 weeks feeding period Body Weight, Body Fat Content and Energy Balance in Rats (2005) representing various levels of the oil, showed significant (p<0.05) ascending trends for Dina H. Haddad\ University of Jordan body energy gain, food efficiency ratio, final body energies and energetic efficiency, Supervisor: Dr. Mousa Numan Ahmad and a descending one (p<0.05) for accumulative food intake. It can be concluded that the effects of CO over the short term period are favoring This study was carried out to investigate whether consumption of diets with fat deposition especially at higher levels (20% and 30%). In contrast, OL feeding varying proportions of olive oil (OL) and corn oil (CO) had an effect on food intake, tended to increase energy expenditure, thus fat deposition was lower than its CO body weight, food efficiency, fat deposition and whole body energy balance in rats fed counterparts. On the other hand long term feedings showed that OL and CO seem to such a dietary regimen for periods of 4 and 8 weeks. Seventy eight male Sprague- increase fat accumulation with increasing levels of oil in the diet particularly at high Dawely rats (267.16g ± 4.09) were used. Six rats were sacrificed at the beginning of levels (30%). It may also be concluded that CO and OL seem to share common the study for determination of body composition and energy content. The remaining properties that influence energy balance parameters. However, the significance of the seventy two rats were divided into six groups (12 rats/ group). Each group was fed a results of the present study demands further investigation in both animals and humans. diet containing 10%, 20% and 30% of either CO or OL. Six rats from each group were sacrificed after 4 weeks of experimental feeding. The remaining six rats from each group continued the dietary regimen for a period of 8 weeks. At the end of each feeding period, rats were fasted overnight, sacrificed and analyzed for body composition and energy content. The results of this study indicated that feeding variable proportions of CO and OL for periods of 4 and 8 weeks resulted in a significant (p<0.05) progressive rise in body weight gain, and food efficiency ratio, with a corresponding progressive decrease in accumulative food intake. This was reflected in progressive rise, though not significant (p>0.05), in the calculated metabolizable energy intakes with increasing levels of CO and OL in the diets of rats fed for 4 and 8 weeks. The latter result was offset by a similar insignificant rise in energy expenditure in the two oil groups for the two feeding periods. No significant differences (p>0.05) in the % body fat, change in % body fat, change in % body fat energy and in the final body energies were detected between rats fed diets varying in the level of CO and OL for periods of 4 and 8 weeks. Rats fed 30% CO (10.46 ± 1.95%) and 30% OL (10.35 ± 0.83%) for 8 weeks exhibited significantly higher (p<0.05) % energetic efficiency compared with those fed 10% and 20% CO or OL (8.91± 1.16 and 8.33 ±1.33 vs 6.43 ±1.35 and 8.14± 1.32%, respectively). An interaction was noticed between the level and type of dietary oil and duration of feeding in relation to body fat content. Whereas, higher levels of CO (20% and 30%) tended to increase body fat content (10.36 ± 0.60 and 11 ± 0.63 %), higher levels of OL (20% and 30%) tended to decrease it (9.16 ± 0.81 and 9.26 ± 0.76 %), when fed for 4 weeks. However, higher levels of CO and OL (20% and 30%) given for eight weeks tended to increase body fat accumulation (10.78 ± 1.13 and 11.84 ± 1.65 vs 10.27 ± 1.19 and 12.75 ± 0.59 %, respectively). Trend analysis of the data representing different levels of CO and OL fed for 4 and 8 weeks, revealed significant (p<0.05) ascending linear trends for body energy gain, food efficiency ratio and final body energies, whereas a descending one (p<0.05) for accumulative food intake.

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80. Comparisons of Food and Nutrients Intake between Cigarette Smokers and Non-smokers among Jordanian Male Students in the University of Jordan (2005) Reem Mohammed Abdel-Jaleel\ University of Jordan Supervisor: Dr. Salma K. Tukan

This study was conducted to compare food and nutrients intake of male Jor- danian students who are cigarette smokers with those who are non-smokers. The intake of total calories, macro- and micronutrients, as well as the intake of selected food items was studied in a selected group of 400 male subjects (200 smokers and 200 nonsmokers) from the University of Jordan. Information regarding socioeconomic characteristics, health status, dietary pattern, and smoking history for the subjects were collected using a questionnaire. Food and nutrients intake were assessed using a food frequency questionnaire and 24-hour recall. Anthropometric measurements, including weight and height were obtained, and body mass index was calculated for the subjects. This study revealed that smokers had lower body mass index than non-smokers (23.93 ±0.26, and 24.54 ± 0.29, respectively). However, there was no significant (P>0.05) difference was found between means of BMI for smokers and non-smokers. The 24-hour recall method revealed that smokers had significantly (P≤0.05) lower intakes of energy, total fat, saturated fat, and cholesterol, and tended to have lower intakes of polyunsaturated fat, monounsaturated fat, carbohydrates, protein, and dietary fibers than non-smokers. Of the studied nutrients, smokers had significantly (P≤0.05) lower intakes of thiamin, niacin, vitamin B12, vitamin E, folate, calcium, phosphorous, potassium and zinc. Food frequency data showed that compared to nonsmokers, smokers consumed less fruits, vegetables, legumes, eggs and dairy products, and more of canned meats. Smokers consumed significantly (P≤0.05) higher amounts of coffee, and had significantly (P≤0.05) higher intakes of caffeine compared to nonsmokers. There were no significant differences (P>0.05) in the energy derived from all the macronutrients between smokers and non-smokers. Mean subjects› intake was below the recommended intake for dietary fiber, vitamins A, D, E, B6, C, folate, potassium, calcium, and zinc, whereas met or exceeded the recommended intake for thiamin, riboflavin, niacin, vitamin B12, iron, and phosphorus. Cholesterol intake for the sample exceeded the recommended level. These data suggest that smokers have a less healthy diet than non-smokers, placing them at a higher risk for chronic diseases as a result of both unhealthy dietary and smoking habits.

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80. Comparisons of Food and Nutrients Intake between Cigarette Smokers and 81. The Effect of Certain Herbal Teas on the Glycemic and Insulinemic Indices of Non-smokers among Jordanian Male Students in the University of Jordan (2005) White Bread in Healthy Adults (2005) Reem Mohammed Abdel-Jaleel\ University of Jordan Faten Yousef AL- Nawaiseh\ University of Jordan Supervisor: Dr. Salma K. Tukan Supervisor: Dr. Ahmad M. Faqih

This study was conducted to compare food and nutrients intake of male Jor- This study was carried out to investigate the immediate glycemic and insulinemic danian students who are cigarette smokers with those who are non-smokers. The effect of certain commonly consumed herbal beverages in Jordan and the Middle East, intake of total calories, macro- and micronutrients, as well as the intake of selected using white bread as a reference. These beverages were made of fenugreek seed food items was studied in a selected group of 400 male subjects (200 smokers and 200 (Trigonella foennum- graecum), black tea (Camellia sinensis), roselle calyxes nonsmokers) from the University of Jordan. Information regarding socioeconomic (Hibiscus sabdariffa), aniseeds (Pimpinella anisum) and cinnamon bark characteristics, health status, dietary pattern, and smoking history for the subjects were (Cinnamommum zeylanicum). The glycemic and insulinemic effect of each herbal tea, collected using a questionnaire. Food and nutrients intake were assessed using a food taken in two different concentrations, were determined by drinking it together with frequency questionnaire and 24-hour recall. Anthropometric measurements, including white bread by five subjects, each of whom served as his own control. The glycemic weight and height were obtained, and body mass index was calculated for the subjects. index (GI = 100%) and the insulinemic index (II=100%) of fifty grams portion of This study revealed that smokers had lower body mass index than non-smokers (23.93 carbohydrates from white bread ingested with plain water were used as a reference. ±0.26, and 24.54 ± 0.29, respectively). However, there was no significant (P>0.05) Drinking cinnamon tea (4 and 8 g /cup) decreased significantly the GI value of difference was found between means of BMI for smokers and non-smokers. white bread from 100% to 54% ± 7.3 and 55% ± 7.0, respectively. The corresponding The 24-hour recall method revealed that smokers had significantly (P≤0.05) II value of bread was reduced significantly with the drinking of 4g/cup of cinnamon lower intakes of energy, total fat, saturated fat, and cholesterol, and tended to have tea (81 (SEM 7.7) %) but was not changed with the drinking of 8 g/cup of cinnamon lower intakes of polyunsaturated fat, monounsaturated fat, carbohydrates, protein, and tea (102 (SEM15.6) %) (P > 0.05). In the case of fenugreek tea, it was observed that dietary fibers than non-smokers. Of the studied nutrients, smokers had significantly the GI value of bread was decreased significantly and progressively from 100% to (P≤0.05) lower intakes of thiamin, niacin, vitamin B12, vitamin E, folate, calcium, 62% (SEM 4.9) and 39% (SEM 4.7) upon ingesting it with 6 and 10 g fenugreek seed phosphorous, potassium and zinc. Food frequency data showed that compared to /cup, respectively. This trend was accompanied by a significant increase in the nonsmokers, smokers consumed less fruits, vegetables, legumes, eggs and dairy respective II values of bread to 109 % (SEM 6.1) and 108% (SEM 7.7) (P<0.05). products, and more of canned meats. Smokers consumed significantly (P≤0.05) higher There was a significant reduction in the GI value of bread to 81% (SEM 5.2) and amounts of coffee, and had significantly (P≤0.05) higher intakes of caffeine compared 72 % (SEM 7.1) upon ingesting it with 1.5 or 2.5 g black tea /cup respectively. The to nonsmokers. There were no significant differences (P>0.05) in the energy derived corresponding II value of bread was increased significantly with drinking of 1.5 g/cup from all the macronutrients between smokers and non-smokers. of black tea (108 (SEM 6.7) %) but was reduced with drinking 2.5 g/cup of black tea Mean subjects› intake was below the recommended intake for dietary fiber, (79 (SEM 5.8) %, P<0.05). Similarly, it was observed that drinking 6 or 12g/cup of vitamins A, D, E, B6, C, folate, potassium, calcium, and zinc, whereas met or aniseed tea decreased significantly the GI value of bread to 93% (SEM 4.0) and 72% exceeded the recommended intake for thiamin, riboflavin, niacin, vitamin B12, iron, (SEM 4.2), respectively, with a tendency of an increase in the respective II values and phosphorus. Cholesterol intake for the sample exceeded the recommended level. (109( SEM 7.0)% and 104 (SEM 6.5)%). These data suggest that smokers have a less healthy diet than non-smokers, placing On the other hand, higher (P <0.05) GI values of bread were obtained when them at a higher risk for chronic diseases as a result of both unhealthy dietary and ingesting it with the two different doses of roselle tea (2 or 4 g/cup): 114% (SEM 7.5) smoking habits. and 140% (SEM 6.0), respectively. This trend was accompanied by an increased II value only for the higher concentration of roselle tea (127 (SEM15.0) %, P<0.05). Overall, the present study demonstrates the immediate beneficial effects of cinnamon, fenugreek, black tea, and aniseed herbal teas in reducing the glycemic index of bread. Roselle tea however, increased the postprandial glycemic and insulinemic effect of bread, requiring further study to ascertain and investigate the mechanism of its effects. 253 Volume 11, No. 25, 2011 255 254

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82. The Effect of Exercise with or without Hypocaloric Diet on Lipid Profile of Overweight Females in Jordan (2005) Tatyana A. ELZoubi \ Jordan University of Science & Technology Supervisor: Dr. Naji M. Abuirmeileh Co-Supervisor: Dr. Omar K. Al-Boqai

The prevalence of overweight and obesity and their complications, including coronary heart disease, and impaired lipid profile is increasing rapidly all over the world. This pilot study was conducted in Jordan to investigate the effect of exercise with or without hypocaloric diet on body weight and serum lipid profiles in overweight and obese females attending exercise center. A total of 50 overweight and obese females aged 18-40 years participated in this study. The studied sample was divided into two groups; the first group (n= 30) was assigned to “aerobic exercise” (E Group), and the second group (n= 20) to “aerobic exercise with low caloric diet” (ED Group). Low calorie diet of 1300 kilocalories (kcal) was given to ED group. The exercise instructions were the same for both groups (three times weekly, each time for one hour). The period of the study was eight weeks. Weight, height, triceps skinfold thickness, waist circumference, and hip circumference were measured. Fasting blood glucose (FBG), total cholesterol (TC), triglycerides (TG), and high-density lipoprotein cholesterol (HDL-C) were analyzed for all participants. The results of this study showed that there was reduction of 5 kg in body weight in the ED group compared with 3.1 kg in the E group, however, the reduction in both groups was significant. Same results were found for the FBG. HDL-C increased significantly for the two groups, however, TG decreased only in the ED group, and no significant change was obtained for the LDL-C and TC for any group. After excluding the subjects with normal TC, TG, and LDL-C, there was still no significant reduction in TC for both groups and TG and the E group, a significant reduction in LDL-C was found in the exercise along with diet group. The effect of interventions on body composition, our results showed a significant increase in body density, total body fat for both groups. No significant reduction was observed in fat free mass, and corrected mid upper arm muscle area for both groups. In conclusion, it can be stated that the effect of the combination of diet and exercise is better than exercise alone on body weight reduction and improvement in lipid profile.

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82. The Effect of Exercise with or without Hypocaloric Diet on Lipid Profile of 83. Eating Patterns as Related to Obesity in Jordanian School Adolescents Aged Overweight Females in Jordan (2005) 14 to 16 in Two Directorates in Amman (2006) Tatyana A. ELZoubi \ Jordan University of Science & Technology Rawan Mohammad Al – Hazaimeh\ University of Jordan Supervisor: Dr. Naji M. Abuirmeileh Supervisor: Dr. Ahmad M. Faqih Co-Supervisor: Dr. Omar K. Al-Boqai Co-Supervisor: Dr. Sa'ad Hijazi

This study was carried out with the main objective of studying the eating The prevalence of overweight and obesity and their complications, including pattern of a group of obese Jordanian adolescent school children (14 – 16 years) in two coronary heart disease, and impaired lipid profile is increasing rapidly all over the school directorates in Amman. In addition, certain risk factors associated with obesity world. This pilot study was conducted in Jordan to investigate the effect of exercise among this group of adolescents were also studied. It included 120 male and 120 with or without hypocaloric diet on body weight and serum lipid profiles in female students who were recruited from randomly selected 4 private and 6 public overweight and obese females attending exercise center. A total of 50 overweight and schools. Half of the students had normal (average) body weight and the other half were obese females aged 18-40 years participated in this study. The studied sample was obese as based on gender and age and on cut – off points identified using reference divided into two groups; the first group (n= 30) was assigned to “aerobic exercise” (E BMI percentile data from the Centers for Disease Control and Prevention. Whereas a Group), and the second group (n= 20) to “aerobic exercise with low caloric diet” (ED significant positive correlation (r = 0.3; p = 0.001) was found between the BMI of Group). Low calorie diet of 1300 kilocalories (kcal) was given to ED group. The normal – weight students and that of their fathers, this correlation tended to be exercise instructions were the same for both groups (three times weekly, each time for significant with their mothers (r = 0.1; p = 0.08). It was also observed that the one hour). The period of the study was eight weeks. Weight, height, triceps skinfold percentage of students who were breastfed for at least 4 months was significantly thickness, waist circumference, and hip circumference were measured. Fasting blood higher (92.4 %) than that of the obese adolescents (78.2 %). glucose (FBG), total cholesterol (TC), triglycerides (TG), and high-density lipoprotein This study showed that noon meal was the main meal for all students. However, cholesterol (HDL-C) were analyzed for all participants. The results of this study more obese students (84.2 %) recorded that they ate evening meal as compared to 49.2 showed that there was reduction of 5 kg in body weight in the ED group compared % of normal – weight students (p < 0.05). about half (52.5 %) of obese subjects with 3.1 kg in the E group, however, the reduction in both groups was significant. skipped their breakfast as compared to only 18.3 % of normal subjects (p < 0.05). A Same results were found for the FBG. HDL-C increased significantly for the two similar food pattern for certain food groups was observed for the obese and the normal groups, however, TG decreased only in the ED group, and no significant change was – weight students. Whereas 80 % of all students ate more than the preferred range of obtained for the LDL-C and TC for any group. After excluding the subjects with the bread and rice group (11 serving / day), only 62 % of students ate more than the normal TC, TG, and LDL-C, there was still no significant reduction in TC for both preferred range of the vegetables group. Less than the preferred milk consumption (< 2 groups and TG and the E group, a significant reduction in LDL-C was found in the cup – equivalent / day) was recorded by about 98 % of all students. It was observed exercise along with diet group. The effect of interventions on body composition, our that 75.8 % of normal weight students and 65.0 % of obese students ate less that the results showed a significant increase in body density, total body fat for both groups. preferred range of fruits (3 serving / day). However, more of the obese (29.2 %) ate the No significant reduction was observed in fat free mass, and corrected mid upper arm preferred range to fruits as compared to 15.0 % of the normal – weight subjects (p < muscle area for both groups. In conclusion, it can be stated that the effect of the 0.05). a similar proportion of about 30 % of both normal and obese adolescents ate less combination of diet and exercise is better than exercise alone on body weight than the preferred range of foods of the meat group. However, more obese adolescents reduction and improvement in lipid profile. (50.0 %) ate the preferred range of meat as compared to 35.8 % of the normal weight students (p = 0.04).

As % of total energy intake, the intake of total fat was 30 %; saturated fatty acids (FA) were 9 %; monounsaturated FA was 10 %; polyunsaturated FA was 5 %. The cholesterol intake for all students was less than 300 mg / day, with a less intake for all students was less intake by normal – weight subjects. This pattern suggests that the fat and cholesterol intake was healthy. The intake of the vitamins A, D, E, thiamin,

riboflavin, niacin, folate, and B6 was less than the RDA and AI for all students. The Volume 11, No. 25, 2011 257 255 256

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intake of vitamin C and B12 however, covered the recommendation of AI and RDA for all students except the obese males where vitamin C intake was somewhat below the recommendation. Moreover, calcium intake covered only about half the percentage of AI for all students. However, it was observed that more calcium was consumed by obese female adolescents as compared with normal – weight adolescent females (p = 0.012). It was also observed that the intake of iron covered more than 118 % of AI of male subjects as compared to 90 % of AI of female subjects. The intake of zinc covered about 85 % of AI of female subjects irrespective of BMI status. More obese subject (88.3 %) consumed fast foods as compared to 54.2 % of normal subjects (p < 0.05). Similarly, a higher percentage of obese subjects (91.8 %) consumed carbonated beverages (p < 0.05). About 68 % of obese subjects practiced sports, significantly much less than that of the normal – weight subjects (p = 0.001). Conversely, the duration of practicing sports tended to be higher for the obese subjects (p = 0.054). The duration of watching television, however, tended to be higher for the obese (p = 0.08). While watching television more obese subjects (75.2 %) ate junk foods, as compared to 40 % of the normal – weight subjects but less obese subjects ate fruits (6.4 vs. 22.7) (p < 0.05). It concluded that a high percentage of the obese adolescents ate their supper, skipped their breakfast, ate fast foods, and drank carbonated beverages as compared with normal – weight adolescents. A similar food consumption pattern for the bread and rice, vegetables, and milk was observed for the obese and the normal – weight adolescents.

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intake of vitamin C and B12 however, covered the recommendation of AI and RDA for 84. Effect of Birhi Variety of Date Palm Fruit, Phoenix ductylifera L. at the khalal all students except the obese males where vitamin C intake was somewhat below the and Tamr Stages on Blood Lipid Levels in Rats Fed Cholesterol Supplemented recommendation. Moreover, calcium intake covered only about half the percentage of Diets (2006). AI for all students. However, it was observed that more calcium was consumed by Mariam Jamal abdo\ University of Jordan obese female adolescents as compared with normal – weight adolescent females (p = Supervisor: Dr. Mousa Numan Ahmad 0.012). It was also observed that the intake of iron covered more than 118 % of AI of male subjects as compared to 90 % of AI of female subjects. The intake of zinc This study was carried out to investigate the effect of feeding different levels of covered about 85 % of AI of female subjects irrespective of BMI status. More obese khalal and tamr with or without cholesterol on serum lipid and lipoprotein subject (88.3 %) consumed fast foods as compared to 54.2 % of normal subjects (p < concentrations in rats. Sixty adult male Sprague – Dawley rats (259.8 ± 1.8) were 0.05). Similarly, a higher percentage of obese subjects (91.8 %) consumed carbonated divided into ten groups (6 rats per group). Four groups were fed a diet containing 5 % beverages (p < 0.05). or 10 % of either khalal or tamr, and another group was fed a diet containing 0 % of About 68 % of obese subjects practiced sports, significantly much less than that date preparation. The remaining five rat groups were fed the same diets but contained of the normal – weight subjects (p = 0.001). Conversely, the duration of practicing 1 % cholesterol. Feeding was continued for six weeks. Fasting serum levels of total sports tended to be higher for the obese subjects (p = 0.054). The duration of watching cholesterol (TC), high density lipoprotein cholesterol (LDL – C), triglycerides (TG) television, however, tended to be higher for the obese (p = 0.08). While watching and glucose were determined by enzymatic – colormetric using standard kit procedure. television more obese subjects (75.2 %) ate junk foods, as compared to 40 % of the Body weights, liver weights and food intakes were also recorded. normal – weight subjects but less obese subjects ate fruits (6.4 vs. 22.7) (p < 0.05). Feeding different levels of khalal and tamr to various cholesterol – free and It concluded that a high percentage of the obese adolescents ate their supper, cholesterol – supplemented rat groups resulted in insignificant (p > 0.05) changes in skipped their breakfast, ate fast foods, and drank carbonated beverages as compared weight gain, liver weight, accumulative food intake and food efficiency ratio. with normal – weight adolescents. A similar food consumption pattern for the bread Regardless of cholesterol content similar results were also obtained. Rats fed date diets and rice, vegetables, and milk was observed for the obese and the normal – weight with cholesterol exhibited a significant (p ‹ 0.05) increase in liver weight compared to adolescents. those fed diets without cholesterol. The khalal and tamr diets without cholesterol fed to rats did not affect significantly (p > 0.05) serum levels of VLDL – C, TG and TC  TG ratio as well as the atherogenic index. However, serum levels of TC, HDL – C, and LDL – C of rats fed 5 5 khalal diet without cholesterol (132.9 ± 9.4, 90.7 ± 3.5, 22.1 ± 1.7 mg  dL respectively) were significantly higher (p < 0.05) than those fed 5 % tamr diets (98.0 ± 3.9, 68.2 ± 2.1, 14.0 ± 1.6 respectively), and were insignificantly different (p > 0.05) from control group (110.6 ± 9.0, 78.7 ± 6.3, 16.2 ± 2.5 respectively). Feeding 10 % khalal diet without cholesterol to rats significantly increased (p < 0.05) serum glucose levels (157.6 ± 14.0) compared to those fed 5 % and 10 % tamr (120 ± 4.5 and 119.3 ± 4.8 respectively), but insignificantly different (p > 0.05) from control group (135.2 ± 11.8). Ratio of HDL – C  LDL – C of rats fed 5 % (4.21 ± 0.28) and 10 % (4.37 ± 0.360 khalal diets were significantly lower (p < 0.05) than those fed 10 % (5.96 ± 0.59) tamr diets without cholesterol. Feeding khalal and tamr diets with cholesterol did not affect significantly levels of TC, HDL – C, LDL – C, VLDL – C, TG and ratios of HDL – C  LDL – C and TC / TG. However, atherogenic index of rats fed khalal 5 % (0.78 ± 0.02) and 10 % (0.78 ± 0.020 and 10 % (0.79 ± 0.04) diets were significantly higher than those fed control diet (0.64 ± 0.04). Serum glucose levels of rats fed 5 % khalal diet with cholesterol (175.0 Volume 11, No. 25, 2011 257 258 259

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± 10.4) were significantly higher (p < 0.05) than those fed 5 % tamr (145.2 ± 3.6), and were insignificantly different (p > 0.05) from control group (168.2 ± 7.1) in serum levels. Rats fed different khalal and tamr diets with cholesterol showed significant decrease (p < 0.05) in serum levels of TG and HDL – C  LDL – C ratio and significant increase (p < 0.05) in serum levels of LDL – C and glucose, TC  TG ratio as well as atherogenic index compared to those fed diets without cholesterol. Regardless of cholesterol, rats fed khalal diets had significantly higher (p < 0.05) TC levels and atherogenic index than those fed control diet. In this context, 5 % khalal diets fed to rats resulted in higher TC, HDL – C, LDL – C and glucose levels compared to those fed 5 % tamr diets. However, Ratios of HDL – C  LDL – C of rats fed 5 % and 10 % khalal diets were significantly lower (p < 0.05) than those fed 10 % tamr diets. Trend analysis which tests the data response curve to additional levels of either khalal or tamr revealed quadratic trends (r 2 = 0.249 and r 2 = 0.245, p < 0.05 respectively) for serum level of HDL – C in rats fed cholesterol – free diets. An ascending linear trend (r 2 = 0.348, p < 0.01) for athergenic and a quadratic trend (r 2 = 0.206 p < 0.05) for serum VLDL – C level were obtained in khalal – cholesterol supplemented diet groups. Regardless of cholesterol, a similar trend (r 2 = 0.114, p < 0.05) for serum TC level was found. Serum level of glucose of rats fed tamr diets with cholesterol showed also a quadratic trend (r 2 = 0.202, p < 0.05). The results of this study may provide support for a favorable effect of date palm fruit consumption on certain blood variables in rats. The apparent effect was mainly on serum levels of TC, LDL – C, HDL – C and glucose. However, khalal and tamr variability affect these parametes. Compared to tamr, khalal induced an increase in serum levels of TC, LDL – C, HDL – C and glucose, as well as the atherogenic status. The data also indicated these effects were more evident at 5 % khalal and 5 % tamr. These results cannot be simply explained on the basis of macronutrient composition of date palm fruits. They may be attributed to micro – components of dates and the chemical changes that might occur during ripening stages. However, because of the lack of studies dealing with the effect of date palm fruit consumption on blood lipid profile, the results of the present study demands further investigations in animals and humans.

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± 10.4) were significantly higher (p < 0.05) than those fed 5 % tamr (145.2 ± 3.6), and 85. Dietary and Anthropometric Evaluation of a Sample of Autistic Subjects in were insignificantly different (p > 0.05) from control group (168.2 ± 7.1) in serum Jordan (2006) levels. Amani Abd Al-Rahman Al- Hadid\ University of Jordan Rats fed different khalal and tamr diets with cholesterol showed significant Supervisor: Dr. Mousa Numan Ahmad decrease (p < 0.05) in serum levels of TG and HDL – C  LDL – C ratio and significant increase (p < 0.05) in serum levels of LDL – C and glucose, TC  TG ratio This study was carried out in order to assess the nutritional and anthropometric as well as atherogenic index compared to those fed diets without cholesterol. status of a sample of autistic subjects in Jordan, and to study the different dietary Regardless of cholesterol, rats fed khalal diets had significantly higher (p < 0.05) TC patterns and practices of this sample, as well as to know how the nutritional status levels and atherogenic index than those fed control diet. In this context, 5 % khalal correlates with the severity of the disorder. diets fed to rats resulted in higher TC, HDL – C, LDL – C and glucose levels The study sample consisted of 59 subjects (49 males, 10 females), aged between compared to those fed 5 % tamr diets. However, Ratios of HDL – C  LDL – C of rats 4-23 yr, and diagnosed according to either one of the two diagnostic scales; CARS, n = fed 5 % and 10 % khalal diets were significantly lower (p < 0.05) than those fed 10 % 31 or GARS, n= 28. A special questionnaire was used to collect data about dietary tamr diets. practices and patterns related to meals and snacks, dieting, use of supplements, eating Trend analysis which tests the data response curve to additional levels of either 2 2 problems and gastrointestinal disturbances. A three-day dietary record was also used to khalal or tamr revealed quadratic trends (r = 0.249 and r = 0.245, p < 0.05 collect dietary intake data. Body weight, height, midarm circumference, skinfold respectively) for serum level of HDL – C in rats fed cholesterol – free diets. An 2 2 thickness and head circumference were measured, and their indices were calculated for ascending linear trend (r = 0.348, p < 0.01) for athergenic and a quadratic trend (r = evaluating the anthropometric status. Autism Treatment Evaluation Checklist (ATEC) 0.206 p < 0.05) for serum VLDL – C level were obtained in khalal – cholesterol 2 was used to determine the current severity of the disorder, and the Healthy Eating supplemented diet groups. Regardless of cholesterol, a similar trend (r = 0.114, p < Index (HEI) was used to determine the current overall diet adequacy. The sample was 0.05) for serum TC level was found. Serum level of glucose of rats fed tamr diets with 2 divided into four age groups according to the Food and Nutrition Board age cholesterol showed also a quadratic trend (r = 0.202, p < 0.05). classification. The groups were as follows: group 1: 4-8 yr (n= 31, 26 males, 5 The results of this study may provide support for a favorable effect of date palm females), group 2: 9-13 yr (n= 17, 12 males, 5 females), group 3: 14-16 yr (n= 5 fruit consumption on certain blood variables in rats. The apparent effect was mainly on males), and group 4: 21-23 yr (n= 6 males). – – serum levels of TC, LDL C, HDL C and glucose. However, khalal and tamr The results indicated that 64% of the subjects had normal body weight, whereas variability affect these parametes. Compared to tamr, khalal induced an increase in 12%, 14%, 10% were underweight, at risk of overweight or overweight respectively. – – serum levels of TC, LDL C, HDL C and glucose, as well as the atherogenic status. The % median of the main anthropometric measurements of the sample groups ranged The data also indicated these effects were more evident at 5 % khalal and 5 % tamr. from 83%-104% in body weight, 94%-99% in height, 96%-111% in BMI and 79%- These results cannot be simply explained on the basis of macronutrient composition of 115% in AMA. – date palm fruits. They may be attributed to micro components of dates and the Energy intake was adequate (>90% of the recommended intake) in 48 (81%) chemical changes that might occur during ripening stages. However, because of the subjects, and the intake of protein and carbohydrate was >100% of DRI in 58 (98%) lack of studies dealing with the effect of date palm fruit consumption on blood lipid subjects. Fat intake as a percent of energy was compatible with the Acceptable profile, the results of the present study demands further investigations in animals and Macronutrient Distribution Range (AMDR) in 41(69%) subjects. The intake of all of humans. the studied micronutrients was adequate (>80% of DRI) for > 80% of the subjects except for Ca, I and vitamin D. Thirty six subjects (61%) were applying one or more type of diet, twenty subjects (34%) were using supplements, 25 subjects (42%) had one or more type of gastrointestinal disturbances, and all subjects had one or more type of eating problems. Soft drinks, sweets and foods containing food additives were the most problematic food groups with a reported negative effect in 58%, 53% and 44% of the subjects respectively. The mean ATEC score of the whole sample was 71.2 (S.D= 30.5), which corresponds to moderate-to- severe degree of autism severity, and Volume 11, No. 25, 2011 259 260 261

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the mean HEI score of the whole sample was 75.1 (S.D= 6.2), which corresponds to “needs improvement” grade of diet adequacy. The significant differences detected between the different age and sex groups with respect to the median values of the anthropometric and dietary variables were subtle. Dieters had significantly (p<0.05) lower intake, as compared to non- dieters, of the following nutrients: carbohydrate as %DRI (232 ±15% vs. 292±23%), vitamins D (2.6±0.3 g/d vs. 3.8±0.5 g/d), thiamin (1.6±0.1 mg/d vs. 2.0±0.1 mg/d), riboflavin (1.6±0.1 mg/d vs. 2.0±0.1 mg/d), niacin (31±3 mg/d vs. 43±5 mg/d), B12 (2.2±0.2 g/d vs. 3.2±0.3 g/d), folate (379±31g/d vs. 510±42 g Id), calcium (627±40 mg/d vs. 864±65 mg/d), selenium (66±6 mg/d vs. 99±8 mg/d), magnesium (249±22 mg/d vs. 339±36 mg/d) and iodine (27±4g/d vs. 53±9g/d). However, No significant differences (p>0.05) were found in any of the major anthropometric measurements, nor in the scores of ATEC or HEI. The ATEC score was significantly correlated with the following variables: percent contribution to total energy intake of plant protein (r= 0.32, p= 0.01), fat (r= - 0.28, p= 0.03), MUFA (r= -0.33, p=0.01), PUFA (r= -0.27, p= 0.04); as well as the intake of linoleic acid and its percentage from the recommended intake (r= -0.29, p=0.03 and r= -0.3 1, p= 0.02 respectively), presence and number of GIT disturbances (r= 0.28, p=0.03, r= 0,33, p= 0.01 respectively). The HEI score was not significantly correlated with the ATEC score (r= 0.12, p=0.36), nor any of the anthropometric variables was. Only two factors were found to significantly predict the value of the ATEC score; intake of PUFA (r2= 0.10,p= 0.01), and number of GIT disturbances (r2= 0.11, p= 0.01). It could be concluded that autistic subjects in Jordan do not form a distinct group with respect to their anthropometric measures, which showed little or no association with the severity of autism. The dietary intake of the autistic subjects was generally adequate, but needed improvement as suggested by the HEI score. It seems that some dietary factors either can positively or negatively affect severity of the autistic symptoms, which indicate possible nutritional intervention as a therapeutic approach for autism. Age and sex seem to minimally affect the autistic status. Incorrect dietary practices and various eating problems were evident in many autistic subjects in this Study, ultimately, the findings of this study do support the importance of ap- propriate nutritional intervention in autism, to ensure diet adequacy and help autistics attain their maximum potential.

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the mean HEI score of the whole sample was 75.1 (S.D= 6.2), which corresponds to 86. Effect of Desert Truffle Extracts on Liver Functions and Plasma Bilirubin “needs improvement” grade of diet adequacy. The sig nificant differences detected Level in the Rat (2006) between the different age and sex groups with respect to the median values of the Muhammad Eileh Nassar\ Jordan University of Science & Technology anthropometric and dietary variables were subtle. Supervisor: Dr. Sana Janakat Dieters had significantly (p<0.05) lower intake, as compared to non- dieters, of the following nutrients: carbohydrate as %DRI (232 ±15% vs. 292±23%), vitamins D (2.6±0.3 g/d vs. 3.8±0.5 g/d), thiamin (1.6±0.1 mg/d vs. 2.0±0.1 mg/d), riboflavin Desert truffles are very rich source of antioxidants; they have been used as (1.6±0.1 mg/d vs. 2.0±0.1 mg/d), niacin (31±3 mg/d vs. 43±5 mg/d), B12 (2.2±0.2 g/d convalescents for many centuries. Among the constituent of truffles are vitamins A, C, vs. 3.2±0.3 g/d), folate (379±31g/d vs. 510±42 g Id), calcium (627±40 mg/d vs. and -carotene, all of which have protective effects because of their antioxidant and 864±65 mg/d), selenium (66±6 mg/d vs. 99±8 mg/d), magnesium (249±22 mg/d vs. antiradical properties. They are very rich source of phenolic compounds, which are 339±36 mg/d) and iodine (27±4g/d vs. 53±9g/d). However, No significant differences very efficient scavengers of peroxy radicals. Moreover, the action of phenolic (p>0.05) were found in any of the major anthropometric measurements, nor in the compounds is related to their capacity to reduce and chelate ferric iron, which catalyze scores of ATEC or HEI. lipid peroxidation reaction. Truffles are widely used in Iraq and Saudi Arabia, as well The ATEC score was significantly correlated with the following variables: as in Eastern Badia of Jordan. percent contribution to total energy intake of plant protein (r= 0.32, p= 0.01), fat (r= - The effect of Terfezia claveryi extracts (aqueous, methanolic and petroleum 0.28, p= 0.03), MUFA (r= -0.33, p=0.01), PUFA (r= -0.27, p= 0.04); as well as the ether) had been evaluated in vivo using a potent hepatotoxin carbon tetrachioride intake of linoleic acid and its percentage from the recommended intake (r= -0.29, (CCLi) intoxicated rats. Hepatoprotective activity was observed denoted by significant p=0.03 and r= -0.3 1, p= 0.02 respectively), presence and number of GIT disturbances reduction of serum bilirubin level and the activity of liver enzymes (alkaline (r= 0.28, p=0.03, r= 0,33, p= 0.01 respectively). The HEI score was not significantly phosphatase, alanine aminotransferase and aspartate aminotransferase). Also, the correlated with the ATEC score (r= 0.12, p=0.36), nor any of the anthropometric results showed that the T. claveryi aqueous extract was better than the petroleum ether variables was. Only two factors were found to significantly predict the value of the extract of the Nigella sativa which was used as hepatoprotective reference. In 2 2 ATEC score; intake of PUFA (r = 0.10,p= 0.01), and number of GIT disturbances (r = conclusion, the T. claveryi aqueous extract has a potential hepatoprotective effect 0.11, p= 0.01). probably via its antioxidant activity, compared to N. sativa. It could be concluded that autistic subjects in Jordan do not form a distinct group with respect to their anthropometric measures, which showed little or no association with the severity of autism. The dietary intake of the autistic subjects was generally adequate, but needed improvement as suggested by the HEI score. It seems that some dietary factors either can positively or negatively affect severity of the autistic symptoms, which indicate possible nutritional intervention as a therapeutic approach for autism. Age and sex seem to minimally affect the autistic status. Incorrect dietary practices and various eating problems were evident in many autistic subjects in this Study, ultimately, the findings of this study do support the importance of ap- propriate nutritional intervention in autism, to ensure diet adequacy and help autistics attain their maximum potential.

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87. Nutritional Assessment of Adolescent Females in Irbid Governorate, Jordan (2006) Ebtesam Ahmad Tallouzi\ Jordan University of Science & Technology Supervisor: Dr. Naji Mustafa Abu Rumeileh Co-Supervisor: Dr. Huda Mustafa AlHourani

Background: Adolescence is considered a vulnerable period for impaired nutritional status due to the eater demand of rapid growth and the altered eating habits of adolescents. Primary Objective: To assess the nutritional status of adolescent females in Irbid. Subjects and Methods: 1000 girls aged 11-17 years was selected on random basis from the three different distinct educational areas in Irbid. Weight, height, mid upper arm, waist and hip circumferences, triceps, biceps, subscapular and suprailiac skinfold thickness were measured. Body mass index (BMI), mid upper arm muscle circumference (MUAMC), mid upper arm muscle area (MUAMA), waist/hip ratio, sum of triceps and subscapular and percentage body fat (%BF) were calculated. Energy, carbohydrates, protein, fat, iron and calcium intake was assessed using three- day food records. Food frequency questionnaire was used to assess food consumption patterns. Serum ferritin, complete blood cell count and albumin were assessed also. Results: The results show a significant difference between the reference values and those found in the present study related to height, weight and BMI. The prevalence of at risk of overweight and overweight was 15.7% and 7.5%, respectively. Low consumption of vegetables and milk and high consumption of sweets, soft drinks, artificial juices and tea were reported. In average, 40% of total energy consumed was obtained from fat. Eighty percent and 76% of the subjects failed to meet the recommended dietary intake of calcium and iron, respectively. The prevalence iron deficiency (ID) was 24% among subjects. Furthermore, up to 33% of the subjects had iron deficiency anemia (IDA). Conclusions: At risk of overweight and overweight were common among this Population. Moreover, subjects food consumption trends appeared to be threatening to

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87. Nutritional Assessment of Adolescent Females in Irbid Governorate, 88. Effect of Selected Jordanian Folk Remedies on Lipid Peroxidation in the Jordan (2006) Rat Liver In Vitro (2006) Ebtesam Ahmad Tallouzi\ Jordan University of Science & Technology Obadeh Mansour Al-thenaibat\ Jordan University of Science & Technology Supervisor: Dr. Naji Mustafa Abu Rumeileh Supervisor: Dr. Sana Janakat Co-Supervisor: Dr. Huda Mustafa AlHourani Free radicals formation leading to lipid peroxidation has been suggested to be a Background: Adolescence is considered a vulnerable period for impaired causal factor in the development and complications in a group of diseases. The nutritional status due to the eater demand of rapid growth and the altered eating habits beneficial effects of antioxidants against some pathological conditions have gained of adolescents. considerable concern during the last two decades. Primary Objective: To assess the nutritional status of adolescent females in Irbid. In this study evaluation of antioxidant activity of the aqueous, boiled and non- leaves, stems and fruits) and) (ﺍﻟﻬﺪﺍﻝ) Subjects and Methods: 1000 girls aged 11-17 years was selected on random basis boiled and methanolic extracts of Viscum album leaves against lipid (ﺍﻟﺠﻌﺪﺓ) and Eminium spiculatum (ﺍﻟﻠﻮﻑ) from the three different distinct educational areas in Irbid. Weight, height, mid upper of Arum dioscoridis arm, waist and hip circumferences, triceps, biceps, subscapular and suprailiac skinfold peroxidation in the rat liver homogenate was undertaken. thickness were measured. Body mass index (BMI), mid upper arm muscle Lipid peroxidation was induced by ascorbate/ FeCl2 mixture and evaluated using circumference (MUAMC), mid upper arm muscle area (MUAMA), waist/hip ratio, thiobarbituric acid reactive species (TBARS) assay. Reducing power, iron chelating sum of triceps and subscapular and percentage body fat (%BF) were calculated. ability, total phenolic compounds, and anthocyanins content were determined. Energy, carbohydrates, protein, fat, iron and calcium intake was assessed using three- The optimum incubation time for LPO inhibition ratio was found to be 60 day food records. Food frequency questionnaire was used to assess food consumption minutes using aqueous non-boiled extracts of all plants. The optimum solid matter patterns. Serum ferritin, complete blood cell count and albumin were assessed also. concentration for LPO inhibition ratio was 1.65x10.2 mg/ml and aqueous extraction Results: The results show a significant difference between the reference values possessed the best LPO inhibitory ratio. Aqueous extracts of V. album exhibited and those found in the present study related to height, weight and BMI. The prevalence significantly higher LPO inhibition ratios (89.9-98.7%), than A. dioscoridis and E. of at risk of overweight and overweight was 15.7% and 7.5%, respectively. Low spiculatum (59.6 -51.4% respectively). Analysis of the plants aqueous extracts consumption of vegetables and milk and high consumption of sweets, soft drinks, revealed that V. album; specially stems and leaves have a high content of polyphenols, artificial juices and tea were reported. In average, 40% of total energy consumed was anthocyanins and proteins. Iron chelating ability percent was significantly higher in obtained from fat. Eighty percent and 76% of the subjects failed to meet the V.album (50-74.3%) than E. spiculatum and A. dioscoridis (10.9 and 30.6%). The recommended dietary intake of calcium and iron, respectively. The prevalence iron reducing power of stems and leaves of V. album showed the highest reduction ability. deficiency (ID) was 24% among subjects. Furthermore, up to 33% of the subjects had On the other hand the reducing power of E. spiculatum and A. dioscoridis leaves and iron deficiency anemia (IDA). V. album fruits were about 30% of that of V. album leaves and stems. These results suggest that the anti-lipoperoxidative activity of aqueous and Conclusions: At risk of overweight and overweight were common among this methanolic extracts of these plants is attributed to their antioxidant compounds and Population. Moreover, subjects food consumption trends appeared to be threatening to properties. Moreover, the obtained results suggested that V. album stems and leaves could be a potential source of antioxidants. E. spiculatum and A. dioscoridis need further investigations to determine the active constituents.

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89. 89. Developing Meal-Planning Exchange List for Composite Desserts and Appetizers Common in the Jordanian and Arabic Cuisine (2006) Naseem M. Al-Shwaiyat\ Jordan University of Science & Technology Supervisor: Dr. Hiba A. Bawadi

The current project aimed to develop a meal-planning exchange list for desserts and appetizers common in the Jordanian and Arabic cuisine. Appetizers (n=40) and desserts (n=40) were selected and incorporated to the exchange list. Five different recipes were collected for each item. An average recipe of five recipes was obtained, and prepared. Ingredients’ weight and appetizer/dessert net weight were recorded in both kitchen measures and standard measures to be later used in dishes incorporation to the exchange system. Laboratory approximate analysis was conducted for each item following the AOAC procedures. Carbohydrate, protein, and fat content obtained from the laboratory analysis were used to validate those obtained by computerized diet analysis software “ESHA” and those published by Pellet and Shadarevian in “food composition tables for use in the Middle East”. Depend on laboratory analysis results, desserts and appetizers were fitted to the exchange list following wheeler et al., work (1996). ESHA analysis and “food composition tables for use in the Middle East” are valid nutritional resources for the analysis of desserts and appetizers.

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89. 90. Developing Meal-Planning Exchange System for Composite Dishes 89. Developing Meal-Planning Exchange List for Composite Desserts and Common in the Jordanian and Arabic Cuisine (2006) Appetizers Common in the Jordanian and Arabic Cuisine (2006) Safa’ Adel A1-Sahawneh\ Jordan University of Science & Technology Naseem M. Al-Shwaiyat\ Jordan University of Science & Technology Supervisor: Dr. Hiba A. Bawadi Supervisor: Dr. Hiba A. Bawadi This study was conducted to develop a meal-planning exchange list for composite dishes common in the Jordanian and Arabic cuisine. Eighty different main The current project aimed to develop a meal-planning exchange list for desserts dishes common in the Jordanian cuisine were selected to be included in the exchange and appetizers common in the Jordanian and Arabic cuisine. Appetizers (n=40) and list. Five different recipes were collected for each dish from different housekeepers. desserts (n=40) were selected and incorporated to the exchange list. Five different After recipes were collected, average recipe was obtained and prepared. Ingredients recipes were collected for each item. An average recipe of five recipes was obtained, and net weight were documented in both kitchen measures and standard measures to and prepared. Ingredients’ weight and appetizer/dessert net weight were recorded in be later used in dishes fitting to the exchange system. Representative samples from both kitchen measures and standard measures to be later used in dishes incorporation each prepared dish were stored at -20 C°. Proximate analysis following the AOAC to the exchange system. Laboratory approximate analysis was conducted for each item procedures was conducted for all samples. Macronutrient content analysis’ data following the AOAC procedures. Carbohydrate, protein, and fat content obtained from obtained from the lab were compared with (1) those published by Pellett and Sha- the laboratory analysis were used to validate those obtained by computerized diet darevian in 1970, and (2) with those obtained by computerized diet analysis software; analysis software “ESHA” and those published by Pellet and Shadarevian in “food namely ESHA. Exchange list was then developed based on wheeler et al. work (1995). composition tables for use in the Middle East”. Depend on laboratory analysis results, Regression analysis revealed that data published by Pellett and Shadarevian best desserts and appetizers were fitted to the exchange list following wheeler et al., work predicted carbohydrate and protein content in Jordanian main dishes, whereas ESHA (1996). ESHA analysis and “food composition tables for use in the Middle East” are analysis data were predictor for carbohydrate and fat content in Jordanian main dishes. valid nutritional resources for the analysis of desserts and appetizers.

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91. A Study of Zinc Deficiency as a Possible Risk Factor for Diabetes in Jordan (2007) Rana Omar Hassouneh\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Co-Supervisor: Dr. Aly A. Mishal

Zinc depletion has a negative impact on glucose homeostasis and insulin sensitivity in type-2 diabetes. The aim of this study is to compare serum zinc concentration between type 2 diabetic and non-diabetic Jordanians. In addition, certain risk factors associated with diabetes were studied. Ninety-one persons with type 2 diabetes (43 M & 48 F) from the Diabetes Clinic of the Islamic Hospital (IH) in Amman, and 100 non-diabetics (51 M & 49 F) were recruited. The non-diabetic volunteers compromised 29 from the staff of the IH, 26 from the visitors of the IH, and 45 from the cities of Amman & Zarka via phone calls. The mean age of the diabetics was 51.3 ± 9.9 years and that for the non-diabetics was 44.8 ±11.8 years. The mean duration of diabetes was 6.2 ± 6.4 years in the study subjects. Flame atomic absorption spectrophotometer was used for analyzing zinc in serum of fasting subjects and in water used for drinking and cooking by the subjects. Results are presented as means ± SD and are considered as significant with p ≤ 0.005. It was found that diabetic subjects had significantly lower serum zinc con- centrations (70.6 ±12.3μg/dL) as compared to non-diabetics (81.8 ± 14.5 μg/dL), and as might be expected they had significantly higher fasting blood glucose as compared to controls. However, there were no significant gender differences in serum zinc levels amongst both diabetic subjects and non-diabetic controls. Based on serum zinc levels as an indicator for zinc status, the percentage of diabetic patients with low zinc (53.2%) was about twice as much higher than in non-diabetics (23.0%). In the diabetics, whereas a significant negative correlation (r = -0.249; p =0.017) was found between serum zinc concentration and fasting blood glucose, there was no significant correlation with glycosylated hemoglobin. Based on logistic regression, and controlling for BMI, gender and age, low serum zinc concentration was found to be as- sociated with diabetes (odds ratio = 1.05; CI= 1.03 - 1.08; p =0.000) A twenty-four hour recall method was used to determine dietary zinc intake and it was found that diabetic subjects who consumed low dietary zinc had significantly lower serum zinc concentration as compared to those who consumed adequate zinc. In conclusion, the results of this study suggest that low serum zinc concentration is associated with diabetes.

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91. A Study of Zinc Deficiency as a Possible Risk Factor for Diabetes in Jordan 92. Effect of Tamr from Birhi Variety of Date Palm Fruits (Phoenix dactylifera) (2007) on the Performance of Pregnancy and Lactation in Rats (2007) Rana Omar Hassouneh\ University of Jordan Dania Wajih Shannak\ University of Jordan Supervisor: Dr. Ahmad M. Faqih Supervisor: Dr. Mousa Numan Ahmad Co-Supervisor: Dr. Aly A. Mishal The effects of date intake at tamr stage on pregnancy and lactation performance Zinc depletion has a negative impact on glucose homeostasis and insulin were investigated in rats. Sixty virgin female Sprague – Dawley rats (256.6 ± 15.1 g) sensitivity in type-2 diabetes. The aim of this study is to compare serum zinc were divided into two groups (30 rats / group). Each group was assigned to concentration between type 2 diabetic and non-diabetic Jordanians. In addition, certain isoenergetic /isoproteinous diet with varying levels of tamr preparation (0 % or 10 %), risk factors associated with diabetes were studied. for four weeks of acclimatization period; after which rats were mated and pregnant Ninety-one persons with type 2 diabetes (43 M & 48 F) from the Diabetes Clinic animals were randomly and systematically assigned in a serial slaughter design to one of the Islamic Hospital (IH) in Amman, and 100 non-diabetics (51 M & 49 F) were of five subgroups within each of dietary treatment group. These subgroups were recruited. The non-diabetic volunteers compromised 29 from the staff of the IH, 26 designed to assesss the effect of tamr feeding on the status of rats and / or pregnancy from the visitors of the IH, and 45 from the cities of Amman & Zarka via phone calls. outcomes three days prior to mating (pre – pregnancy status), on day 18 of pregnancy The mean age of the diabetics was 51.3 ± 9.9 years and that for the non-diabetics was of pregnancy (prenatal), on day 7, 14 and 21 of lactation (postnatal status). 44.8 ±11.8 years. The mean duration of diabetes was 6.2 ± 6.4 years in the study Pregnancy and lactation progress was monitored by measuring weekly maternal subjects. weight and food intake throughout the course of the experiment. At each designated Flame atomic absorption spectrophotometer was used for analyzing zinc in five study days, body weight and liver weight were recorded, and serum prolactin serum of fasting subjects and in water used for drinking and cooking by the subjects. concentration was determined using rat prolactin ELISA kit. On day 18 of pregnancy, Results are presented as means ± SD and are considered as significant with p ≤ 0.005. fetuses were counted and weighed, and placenta and amniotic fluid weights were also It was found that diabetic subjects had significantly lower serum zinc con- measured. During lactation, number and weight of delivered pops were recorded on centrations (70.6 ±12.3μg/dL) as compared to non-diabetics (81.8 ± 14.5 μg/dL), and day 0, milk yield was estimated on days 7, and 14, and pup weight gain and pup as might be expected they had significantly higher fasting blood glucose as compared survival were assessed on day 21. to controls. However, there were no significant gender differences in serum zinc levels Diet containing 10 % of tamr did not significantly affect (p > 0.05) maternal amongst both diabetic subjects and non-diabetic controls. Based on serum zinc levels accumulative food intake during prenatal period (292.6 ± 7.4 vs. 30607 ± 24.0 g as an indicator for zinc status, the percentage of diabetic patients with low zinc respectively in tamr and control fed dams), but did significantly increase (p < 0.05) (53.2%) was about twice as much higher than in non-diabetics (23.0%). In the this variable during postnatal period (509.5 ± 33.8 vs. 408.4 ± 14.1 g respectively in diabetics, whereas a significant negative correlation (r = -0.249; p =0.017) was found tamr and control fed dams). This was reflected in a significant decrease (p < 0.05) in between serum zinc concentration and fasting blood glucose, there was no significant food efficiency ratio during the latter period (0.31 ± 1.6 vs. 0.63 ± 1.7 respectively in correlation with glycosylated hemoglobin. Based on logistic regression, and tamr and control fed dams). In neither prenatal nr postnatal periods did tamr feeding controlling for BMI, gender and age, low serum zinc concentration was found to be as- significantly affect (p > 0.05) dams' body weight change. Similar results were noticed sociated with diabetes (odds ratio = 1.05; CI= 1.03 - 1.08; p =0.000) for liver weight, placenta weight, and amniotic fluid weight. A twenty-four hour recall method was used to determine dietary zinc intake and Dams fed diets containing 10 % tamr gave birth to pups with significantly it was found that diabetic subjects who consumed low dietary zinc had significantly higher (p < 0.05) body weights (4.6 ± 0.6 g) than those fed control diets (3.5 ± 0.6). lower serum zinc concentration as compared to those who consumed adequate zinc. Although number of pups, pup weight gain and number of still births were In conclusion, the results of this study suggest that low serum zinc concentration insignificantly altered (p > 0.05) by tamr feeding, a trend of increase in these is associated with diabetes. parameters was noticed due to tamr feeding (7.7 ± 1.1 vs. 7.0 ± 1.0, 28.2 ± 3.4 vs. 27.5 ± 2.9, 0.7 ± 0.4 vs. 1.5 ± 0.9 respectively in tamr and control fed dams). Feeding tamr regularly throughout pregnancy and lactation resulted in a significant increase (p < 0.05) in serum prolactin level of lactating dams on day 7 postpartum (50.0 ± 0.0 ng / dl) compared to control ones (14.0 ± 1.8 ng / dl). With 267 Volume 11, No. 25, 2011 269 268

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respect to other experimental stages, tamr did not show significant effects (p > 0.05) on serum prolactin levels. Milk output estimated on day 7 (2.0 ± 0.2 vs. 2.1 ± 0.2 ml / pup / day respectively in tamr and control fed dams) on day 14 postpartum (3.3 ± 0.3 vs. 3.2 ± 0.3 ml / pup / day respectively in tamr and control fed dams) was not significantly affected (p > 0.05) by tamr consumption. The findings of the present study may provide support for the favourable effect of date palm fruit as tamr, on the biological performance of pregnancy and lactation in rats. The apparent effect was mainly on serum prolactin level at early stages of lactation and postnatal accumulative food intake and food efficiency ratio. Dates were also found to enhance pups' birth weight. These results can not be simply explained on the basis of the macronutrient composition of date palm fruits. The effect of micro – components of dates may not be excluded. Nevertheless, because of the lack of studies dealing with the effect of date palm consumption on pregnancy and lactation performance, the results of the current study demands further investigations in animals and humans.

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Arab Journal of Food & Nutrition respect to other experimental stages, tamr did not show significant effects (p > 0.05) 93. A Study of the Relationship between the Nutritional Status of Homocysteine, on serum prolactin levels. Milk output estimated on day 7 (2.0 ± 0.2 vs. 2.1 ± 0.2 ml / Folic Acid, Vitamin B12 and Cognitive Performance in Selected Healthy pup / day respectively in tamr and control fed dams) on day 14 postpartum (3.3 ± 0.3 Institutionalized Older Subjects in Amman (2007) vs. 3.2 ± 0.3 ml / pup / day respectively in tamr and control fed dams) was not Rawan “Mohammad Izzeddin” Al- Herbawi\ University of Jordan significantly affected (p > 0.05) by tamr consumption. Supervisor: Dr. Rima H. Mashal The findings of the present study may provide support for the favourable effect Co-Supervisor: Dr. Salma K. Tukan of date palm fruit as tamr, on the biological performance of pregnancy and lactation in rats. The apparent effect was mainly on serum prolactin level at early stages of Several studies have reported that folate and vitamin B12 are inversely related to lactation and postnatal accumulative food intake and food efficiency ratio. Dates were plasma total homocysteine (tHcy) levels and all these variables are associated with also found to enhance pups' birth weight. cognitive impairment. This study was carried out in order to evaluate the nutritional These results can not be simply explained on the basis of the macronutrient status of plasma tHcy, folate, and vitamin B12 of a sample of institutionalized older composition of date palm fruits. The effect of micro – components of dates may not be subjects in Amman, and to find out the relationship between these biochemical indices excluded. Nevertheless, because of the lack of studies dealing with the effect of date and cognitive function. palm consumption on pregnancy and lactation performance, the results of the current A total of sixty three healthy elderly subjects of either sex aged 60-96 years were study demands further investigations in animals and humans. examined. Blood levels of plasma tHcy, folate and vitamin B12 were measured in all subjects after an overnight fast by using fluorescence polarization immunoassay (FPIA), ion capture assay and microparticle enzyme intrinsic factor assay, respectively. The cognitive function was assessed using the Mini-Mental State Examination (MMSE) test. Data were analyzed using SPSS Graduate Pack 10.0 for windows (2004). The associations between tHcy levels and other indicators were examined by linear regression models. Logistic regression analyses were performed to examine the association between tHcy levels and other determinants in relation to cognitive impairment risk. The prevalence of hyperhomocysteinimia (H-Hcy, folate and vitamin B12 deficiency were 69.8%, 24%, and 43%, respectively. Moreover, approximately 60% of the sample population were cognitively impaired. Cognitively impaired subjects had significantly lower plasma levels of folate and vitamin B12 and significantly higher plasma levels of tHcy as compared to cognitively normal subjects (P <0.05). When the predictors of tHcy levels were entered into the model, a significant negative association was only seen for plasma folate levels (ß= -1.03, P = 0.000) in the sample population. Furthermore, the MMSE scores were significantly and associated with plasma levels of tHcy (= -0.5, P= 0.001) and folate (ß= 0.8, P= 0.009) in the sample population. Plasma vitamin B12 levels showed a significant association with MMSE scores only after controlling for vitamin supplements use, plasma folate and tHcy levels (ß=0.0009, P= 0.03). Logistic regression analyses showed that the relative risk (RR) of having cognitive impairment was 1.3 [(1.022-1.623, P= 0.03)] for plasma tHcy levels and 0.7 [(0.496-0.962, P= 0.02)] for plasma folate levels. A significant association between plasma vitamin B12 levels and the risk of cognitive impairment was also seen when the model was adjusted for the number of years of education, vitamin supplement use, Volume 11, No. 25, 2011 271 269 270

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plasma tHcy and folate levels [RR: 1.0, (0.999-1.00, p= 0.05)1. In conclusion, only plasma folate levels were significantly negatively associated with plasma tHcy levels. The likelihood of cognitive impairment was significantly increased in subjects with low plasma folate levels and elevated plasma tHcy levels independent of other risk factors. On the contrary, after controlling for the number of years of education, vitamin supplements use, plasma tHcy and folate levels, plasma vitamin B12 levels were significantly associated with increased risk of cognitive impairment.

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Arab Journal of Food & Nutrition plasma tHcy and folate levels [RR: 1.0, (0.999-1.00, p= 0.05)1. 94. Effect of Birhi Variety of Date Palm Fruits (Phonenix dactylitera L.) at In conclusion, only plasma folate levels were significantly negatively associated theTamr Stage on Serum Glucose Levels and Body Weight in Streptozotocin- with plasma tHcy levels. The likelihood of cognitive impairment was significantly induced Diabetic Rats (2007) increased in subjects with low plasma folate levels and elevated plasma tHcy levels Mohammed Omar Ibrahim\ University of Jordan independent of other risk factors. On the contrary, after controlling for the number of Supervisor: Dr. Mousa Numan Ahmad years of education, vitamin supplements use, plasma tHcy and folate levels, plasma vitamin B12 levels were significantly associated with increased risk of cognitive This study was carried out to investigate the effect of a dietary preparation of impairment. Birhi tamr (Phoenix dactylifera L.) on serum glucose levels and body weight in normal, diabetic insulin-treated and diabetic insulin-untreated rats. Diabetes was partially induced by intraperitoneal injection of streptozotocin (32.25 mg/kg). Thirty six male Sprague- Dawley rats (239 ± 8.4 g) were divided into two normal, two diabetic insulin-treated and two diabetic insulin-untreated groups. Each group, consisted of six rats (normal, diabetic insulin-treated or diabetic insulin-untreated), was fed a diet containing either 0% or 10% tamr for six weeks. Fasting serum glucose levels were determined by enzymatic-calorimetric method using a standard kit procedure. Body weights, liver weights and food intakes were also recoded. The results of this study indicated that body weight gain of normal rat groups fed 0% or 10% tamr (108.6±7.6g, 101.2±10.3g respectively) and diabetic insulintreated rat groups fed 0% or 10% tamr (136.1±2.8g , 121.4±5.2g respectively) were significantly higher (P<0.05) than diabetic insulin-untreated rats fed 0% or 10% tamr ( 26±18.3g , 54.6±24.5g respectively). Accumulative water intake of normal rat groups fed 0% or 10% tamr (1.05±0.004 L, 1.1±0.03 L respectively) and diabetic insulin-treated rat groups fed 0% or 10% tamr (1.52 ± 0.05 L, 1.77±0.08 L respectively) were significantly lower (P<0.05) than diabetic insulin-untreated rats fed 0% or 10% tamr (5.5±0.77 L, 4.22 ± 1.07 L respectively). Within each experimental rat group, feeding 10% tamr did not show significant (P>0.05) effect on body weight gain and accumulative water intake. Diabetic insulin-untreated rat group fed 10% tamr had significantly (P<0.05) higher accumulative food intake (893.2 ± 79g) than the normal rat groups fed 0% or 10% tamr (715.1±19g , 722.5±24g respectively), but insignificantly different (P>0.05) from the diabetic insulin-treated rat groups fed 0% or 10% tamr (792.6 ±35g, 827.23 ±24g respectively). The highest accumulative food intake was that of the diabetic insulin-untreated rat group fed 0% tamr (976.4±39g). Food efficiency ratio of the normal rat groups fed 0% or 10% tamr (15.2±0.9, 13.98±1.4 respectively) was not significantly different (P>0.05) from that of diabetic insulin-treated rat groups fed 0% or 10% tamr (17.2±0.5, 14.6±0.4 respectively). These groups had significantly higher (P<0.05) food efficiency ratio than diabetic insulin-untreated rat group fed 10% tamr (8.2±2.9). The latter group had significantly higher (P<0.05) food efficiency ratio than the diabetic insulin-untreated rat group fed 0% tamr (3.1±2.2). Feeding 10% tamr did not show significant differences (P>0.05) in serum

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glucose levels in any of the normal and insulin-treated diabetic rats. Insulin-untreated diabetic rats fed 0% tamr or 10% tamr exhibited significantly (P<0.05) higher serum glucose levels (496±81.6, 315±61.1 mg/dl respectively) compared to normal (147±5.3, 156±7.6 mg/dl respectively) and insulin-treated diabetic rats (227±17.6, 268±18.9 mg/dl respectively). Feeding 10% tamr to insulin-untreated rats induced significant (P<0.05) reduction in this variable. The findings of the present study may provide support for the favourable effect of date palm fruits as tamr, on blood glucose and body weight homeostasis in streptozotocin-diabetic rats. This effect can not be simply explained on the basis of the macro-nutrient composition of tamr. However, due to the apparent effects of tamr on blood glucose, body weight gain, food efficiency ratio and food and water intakes in normal and insulin-treated and insulin-untreated diabetic rats, the possible presence of insulin-like substance in tamr may not be excluded. The mechanism of action of the blood glucose-lowering effect of tamr awaits further investigation.

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glucose levels in any of the normal and insulin-treated diabetic rats. Insulin-untreated 95. Effect of Pistacia atlantica and Pistacia palaestina Extracts on Liver diabetic rats fed 0% tamr or 10% tamr exhibited significantly (P<0.05) higher serum Function in the Rat (2007) glucose levels (496±81.6, 315±61.1 mg/dl respectively) compared to normal (147±5.3, Mohammed Mustafa Hashim\ Jordan University of Science & Technology 156±7.6 mg/dl respectively) and insulin-treated diabetic rats (227±17.6, 268±18.9 Supervisor: Dr Sana Janakat mg/dl respectively). Feeding 10% tamr to insulin-untreated rats induced significant

(P<0.05) reduction in this variable. Pistacia lentiscus (mastics tree) is heavily used in the Jordanian folk medicine to The findings of the present study may provide support for the favourable effect ameliorate jaundice, which is one of the symptoms of liver damage or diseases. of date palm fruits as tamr, on blood glucose and body weight homeostasis in Therefore, it is being exposed to aggressive harvesting, and started to disappear from streptozotocin-diabetic rats. This effect can not be simply explained on the basis of the its natural habitat. Therefore, this study was designed to compare between the macro-nutrient composition of tamr. However, due to the apparent effects of tamr on hepatoprotective effects of P. lentiscus and other members of this genus, namely blood glucose, body weight gain, food efficiency ratio and food and water intakes in Pistacia palaestina and Pistacia atlantica that are widely abundant in Jordan. Total normal and insulin-treated and insulin-untreated diabetic rats, the possible presence of phenolics, reducing power, lipid peroxidation inhibition ratio, and hepatoprotective insulin-like substance in tamr may not be excluded. The mechanism of action of the effects of the three plants were determined, where P. lentiscus was used as a blood glucose-lowering effect of tamr awaits further investigation. hepatoprotective reference. Total phenolic compounds were the highest in P. atlantica (25.76 mg/ml) and the lowest in P. palaestina (9.3 mg/ml). The reducing power activity was the highest in P. atiantica (0.218) and the lowest in P. palaestina (0.116). Lipid peroxidation inhibition ratio was the highest in P. lentiscus (78.33%) while it was the lowest in P. palaestina (73.37%). Hepatoprotective activity of the three plants was assessed using CCL4 intoxication followed by determination of liver function parameters, namely Alanine aminotransferase, Aspartate amino transferase and Alkaline phosphatase in addition to total bilirubin. The best hepatoprotective activity was observed in P. lentiscus followed P. palaestina, while P. atlantica effect was comparable to that of the intoxicated group. These results suggest that P. palaestina can be used as a hepatoprotective remedy instead of P. lentiscus, while the crude extract of the P. atlantica at this concentration has behaved as a pro-oxidant which lead to an increase in liver function parameters.

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96. The Impact of Dietary Factors during Pregnancy on Labor Progress (2007) Lily-Ann Abdel-Munem Al-Bastoni\ Jordan University of Science & Technology Supervisor: Dr. Hiba Ahmad Bawadi Co-Supervisor: Dr. Lama M. Al-Mehaisen

A retrospective case-control study was conducted to evaluate the impact of nutrition during pregnancy on labor outcomes. Study sample (n=700) was recruited from women hospital in northern Jordan on first come first serve bases. Data were collected by a face-to-face structured interview. Dependent variables included gestational age, labor duration, birth weight, and labor spontaneity. Independent variables included energy, carbohydrates, protein, fat, zinc, calcium, folate, vitamin C, vitamin A, vitamin B6, -3 and -6 fatty acids, pre-gestational body mass index, weight gain and weight gain patterns during pregnancy. Macro- and Micronutrients daily intakes were obtained using food analysis software (ESHA). Linear regression and independent sample T-test conducted to calculate P-value. Multiple logistic regressions conducted to calculate odds ratios (OR). Macronutrients means of daily energy intake (2602±890), protein daily intake (320±101) and fat daily intake (90 ± 25). Protein intake had a significant relation with gestational age (P<0.05). Pre- gestational BMI (24±5) had a significant relation with gestational age and birth weight (P< 0.05). Regarding micronutrients, vitamin A daily intake had a significant relation with labor duration (P<0.05). Zinc (0R= 1.49) along with -3 and -6 fatty acids daily intake had a significant relation with labor spontaneity (P <0.05). Dietary factors during pregnancy have impact on pregnancy and labor outcomes. Further controlled studies are needed to investigate findings of this study.

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96. The Impact of Dietary Factors during Pregnancy on Labor Progress 97. Prevalence of Overweight and Obesity among Primary School Children in (2007) Misurata City, Libya (2007) Lily-Ann Abdel-Munem Al-Bastoni\ Jordan University of Science & Technology Hussein Ali EL-aswdi/ University of Jordan Supervisor: Dr. Hiba Ahmad Bawadi Supervisor: Dr. Ahmad Atwan Suleiman Co-Supervisor: Dr. Lama M. Al-Mehaisen Co-Supervisor: Dr. Mohammed Najeeb Smayw

A retrospective case-control study was conducted to evaluate the impact of Obesity is currently an escalating epidemic that affects many countries in the nutrition during pregnancy on labor outcomes. Study sample (n=700) was recruited world, where this condition is responsible for increasing death rates annually. from women hospital in northern Jordan on first come first serve bases. Data were This cross sectional study aimed to evaluate tile prevalence of overweight and collected by a face-to-face structured interview. Dependent variables included obesity in primary school children in Misurata city, Libyan Arab Jamahiriya, and to gestational age, labor duration, birth weight, and labor spontaneity. Independent evaluate dietary and activity patterns, as well as to examine the relationships between variables included energy, carbohydrates, protein, fat, zinc, calcium, folate, vitamin C, overweight and obesity to socioeconomic, demographic and behavioral factors. A vitamin A, vitamin B6, -3 and -6 fatty acids, pre-gestational body mass index, weight representative sample of 817 primary school children (408 males and 409 females), gain and weight gain patterns during pregnancy. Macro- and Micronutrients daily aged between 6-11 years were selected using a multistage cluster sampling procedure. intakes were obtained using food analysis software (ESHA). Linear regression and The sample was divided into two age groups based on the age groups used by the independent sample T-test conducted to calculate P-value. Multiple logistic (Food and Nutrition Board, 2004) in determining the dietary reference intakes. The regressions conducted to calculate odds ratios (OR). Macronutrients means of daily two age groups were as follows: Group 1:6-8 years (42.5%) and Group 2: 9-11years energy intake (2602±890), protein daily intake (320±101) and fat daily intake (90 ± (57.5%)., Body Mass Index (BMI) was calculated for each child. Children were 25). Protein intake had a significant relation with gestational age (P<0.05). Pre- categorized according to age and specific percentile of BMI using 2000 CDC BMI age gestational BMI (24±5) had a significant relation with gestational age and birth weight growth charts. A questionnaire addressing demographic, socioeconomic, and (P< 0.05). Regarding micronutrients, vitamin A daily intake had a significant relation behavioral factors was completed. Parents were asked to keep record of the amount of with labor duration (P<0.05). Zinc (0R= 1.49) along with -3 and -6 fatty acids daily all foods that were consumed by the child within two nonconsecutive days; one-week intake had a significant relation with labor spontaneity (P <0.05). Dietary factors day and one weekend. The data was computerized and analyzed using the SPSS, Epi- during pregnancy have impact on pregnancy and labor outcomes. Further controlled info 6.04, and ESHA for the nutrient analysis of data. studies are needed to investigate findings of this study. The results showed that the prevalence of overweight and obesity were 15.8%and 12.4%, respectively. The prevalence of under weight, stunting and wasting by using Z score were 3.5%, 3.8% and 4.3%, respectively. The multiple logistic regression analysis showed that, TV watching more than 2 h/day, physical exercise, child order, and parent’s obesity were significantly associated with child overweight and obesity after adjusting for age and sex, while father education was significantly associated with child obesity. Our study showed that there is no statistically significant relationship between nutrient intake and prevalence of overweight and obesity (p>0.05). This might be explained by the fact that only 100 subjects filled the 24 hrs dietary recalls (low response) and it might be due to inaccuracies estimation of food intake or even negligence of parents. The study concludes that there is a high prevalence of overweight and obesity among primary school children in Misurata, Libya. The study recommends that aggressive preventive strategies should be implemented such as combating obesity at the national level through reliable information in school curricula regarding health and 275 276 Volume 11, No. 25, 2011 277

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nutrition, obligatory physical exercise, education through mass media about danger of obesity, encouraging various sports such as jogging, swimming, and football, provision of facilities such as parks and gardens for children to spend their leisure time activities, control of food advertising, and combating obesity at family level through encourage their children to practice physical exercise, control of eating habits, and reduce the time spent watching television.

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Arab Journal of Food & Nutrition nutrition, obligatory physical exercise, education through mass media about danger of 98. Evaluation of Nutrition Intervention of a Group of Pregnant Women with obesity, encouraging various sports such as jogging, swimming, and football, Gestational Diabetes Mellitus (2008) provision of facilities such as parks and gardens for children to spend their leisure time Wafa Yonsef Al-Debes activities, control of food advertising, and combating obesity at family level through Supervisor: Dr. Khader El-Masri\ University of Jordan encourage their children to practice physical exercise, control of eating habits, and Co-Supervisor: Dr. Abdelkarim Khawaldeh reduce the time spent watching television. Fifty-one pregnant women with gestational diabetes (GDM) were participated in this study, to evaluate the effect of nutrition intervention program (NIP) on managing of GDM. The program included individual nutritional counseling that enabled women to monitor and control, and to manage their daily physical activity and blood sugar to the desired level. The study sample was divided into two groups: control group treated only by insulin, and intervention group, treated with insulin plus NIP. Socioeconomic and health parameters, blood pressure, body measurements, food and nutrients intakes, laboratory (biochemical) and nutritional knowledge were used to assess the nutritional and health status of pregnant women during the study. Results indicate that the study sample were of low socioeconomic status and were overweight (pre-gravid BMI 28.4±0.5 kg/m2) compared with the Jordanian community. At the beginning of this study, no significant differences (P>0.05) between the two groups regarding energy and macronutrient intakes, physical activity, maternal weight gain, blood pressure, and blood and urinary glucose levels. However, significant differences were obtained between the two groups at the end of the study (P<0.01). Mean maternal weight gain as well as energy and carbohydrates intakes were significantly higher (P=0.000) in the control group, as compared to the intervention group, whereas physical activity durations and the intakes of protein and fat were significantly higher (P<0.01) in the intervention group. The mean values of blood glucose levels (FPG, HbAlc) were significantly lower (P=0.000) among intervention group as compared to that for the control group. No significant differences in the mean maternal blood pressure, glucosuria and albuminuria concentrations as well as nutrition knowledge scores were found between the groups (P>0.05). The study indicates that the use of NIP at early stages of GDM diagnosis is effective in controlling blood sugar concentrations and managing maternal weight

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99. Eating Attitude and Behavior Disturbances of Selected Adolescent School Girls in Amman, Jordan (2008) Tamara Yousef Suleiman Mousa\ University of Jordan Supervisor: Dr. Hayder A. Al-Domi Co-Supervisor: Dr. Rima H. Mashal

Several studies have indicated that the prevalence of eating disorders has increased among adolescent schoolgirls. Given the scarcity of these studies in Jordan, the aim of the present study therefore, was to investigate the occurrence of eating disorders and body image dissatisfaction among adolescent schoolgirls in Amman, Jordan. A population sample of 432 adolescent schoolgirls aged 10-16 years was randomly selected from two public and two private schools in Amman. Information was collected from adolescent schoolgirls through a socio-demographic data sheet, the eating attitude test (EAT-26), the body shape questionnaire (BSQ-34), and the eating habits questionnaire (EHQ). Data were analyzed using SPSS (Graduate Pack 12.0 for windows 2003). Linear regression model was used to examine the association between EAT-26 and BSQ-34 with several indicators (i.e., individual, familial and social variables). Relative risk was performed using cross-tabulations to examine the association of EAT26, BSQ-34 and eating disorders with selected indicators of eating and body image disturbances. While the prevalence of eating disorders among adolescent schoolgirls was 33.4%, 21.2% of adolescent schoolgirls suffered from body image dissatisfaction. There was insignificant difference among Public and private schools regarding eating and body image disturbances. Approximately, half of participants with negative eating attitudes have significantly had body dissatisfaction (P = 0.000). The majority of participants with body dissatisfaction have significantly engaged in negative eating attitudes (P= 0.000). Findings also suggest that individual, social, and familial variables have significantly influenced the occurrence of eating and body image disturbances (P<0.05). In conclusion, eating and body image disturbances were prevalent among the present population sample. This signifies the importance of undertaking further studies to develop early intervention programs to prevent or at least decrease the development of eating disorders among adolescent schoolgirls in Jordan.

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99. Eating Attitude and Behavior Disturbances of Selected Adolescent School 100. The Risk of Periodontitis in Overweight and Obese Adults (2008) Girls in Amman, Jordan (2008) Toleen Fawzi Haroun\ Jordan University of Science & Technology Tamara Yousef Suleiman Mousa\ University of Jordan Supervisor: Dr. Hiba Ahmad Bawadi Supervisor: Dr. Hayder A. Al-Domi Co-Supervisor: Dr. Yousef Saleh Khader Co-Supervisor: Dr. Rima H. Mashal

Background: Overweight and obesity affect a large proportion of the population

in developed and developing countries, and its prevalence has increased globally in Several studies have indicated that the prevalence of eating disorders has recent years. Obesity has been recognized as a major health problem, and evidence increased among adolescent schoolgirls. Given the scarcity of these studies in Jordan, exist of its role as a major risk factor of many diseases. A relationship between the aim of the present study therefore, was to investigate the occurrence of eating periodontal disease and obesity has been suggested in recent reports, Only limited disorders and body image dissatisfaction among adolescent schoolgirls in Amman, number of studies used several indicators of obesity and overweight; i.e., body mass Jordan. index, body fat percentage, waist circumference (WC), and waist to hip ratio (WHR). A population sample of 432 adolescent schoolgirls aged 10-16 years was Methods: the sample included 340 participants, aged l8 to 70 years, who received randomly selected from two public and two private schools in Amman. Information a periodontal examination and had complete information for age, sex, health history was collected from adolescent schoolgirls through a socio-demographic data sheet, the and smoking habits. Anthropometric measures were taken for all participants eating attitude test (EAT-26), the body shape questionnaire (BSQ-34), and the eating including, weight, height, waist circumference and waist to hip ratio. habits questionnaire (EHQ). Data were analyzed using SPSS (Graduate Pack 12.0 for Results: periodontitis affected 105 out of the 340 participants (32%among males windows 2003). Linear regression model was used to examine the association between and 29.7% among females). After adjusting for age, plaque index and number of EAT-26 and BSQ-34 with several indicators (i.e., individual, familial and social missing teeth it was found that the odds of periodontitis had increased 3 times in obese variables). Relative risk was performed using cross-tabulations to examine the when compared to those of normal weight. The study showed that WC was association of EAT26, BSQ-34 and eating disorders with selected indicators of eating significantly associated with periodontitis, unlike the WHR. and body image disturbances. Conclusion: obesity was significantly associated with periodontitis in adults, While the prevalence of eating disorders among adolescent schoolgirls was unlike overweight that was not significantly associated with periodontitis. 33.4%, 21.2% of adolescent schoolgirls suffered from body image dissatisfaction. There was insignificant difference among Public and private schools regarding eating and body image disturbances. Approximately, half of participants with negative eating attitudes have significantly had body dissatisfaction (P = 0.000). The majority of participants with body dissatisfaction have significantly engaged in negative eating attitudes (P= 0.000). Findings also suggest that individual, social, and familial variables have significantly influenced the occurrence of eating and body image disturbances (P<0.05). In conclusion, eating and body image disturbances were prevalent among the present population sample. This signifies the importance of undertaking further studies to develop early intervention programs to prevent or at least decrease the development of eating disorders among adolescent schoolgirls in Jordan.

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101. The Prevalence of Non-normative Eating Patterns among Tawjihi Students during Final Examination Preparation Period and Its Effect on Body Weight Parameters (2008) Faten Ibrahim Bayado\ Jordan University of Science & Technology Supervisor: Dr. Heba Bawad

Background: Stress has direct and indirect effects on human’s health. Indirect effects include certain behaviors that influence health, such as changing in eating behaviors. Under stressful situations, some individuals tend to increase their food consumption, leading to stress induced obesity with all the negative effects associated with it. Moreover, stress alters the type of food individuals choose to ingest. Methods: The sample included 660 Tawjihi students, aged 17 to 18 years. Students received a pre-test questionnaire in which data about age, sex, health history, income, physical activity and eating habits were collected. During the follow up period, students received a post-test questionnaire and had completed information addressing stress. Anthropometric data were measured for all students including, weight, height, fat mass and fat percentage. Results: Students had an increase in body weight (1.44 kg ± 3.32, P<0,001). Students who gained weight were 365 (62%), who lost weight were 130 (22%) and those who had no change in their weight across the study time were 92 (16%). The mean weight gain for males was six times higher than that observed in females. In relation to eating habits, students reported a significant change in the consumption of fruits, dairy, soda, coffee and tea (p<0.001), with no change in the consumption of vegetables. Conclusion: Stress was significantly associated with changes in body weight parameters and eating habits.

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102. The Effect of Traditional Jordanian Food (Falafel) on Lipid Peroxidation 101. The Prevalence of Non-normative Eating Patterns among Tawjihi Students and Liver Function in the Rat (2008) during Final Examination Preparation Period and Its Effect on Body Weight Mohammad Akram A1-Khatib\ Jordan University of Science & Technology Parameters (2008) Supervisor: Dr. Sana Janakat Faten Ibrahim Bayado\ Jordan University of Science & Technology

Supervisor: Dr. Heba Bawad Frying is one of the most popular methods used for the preparation of foodstuff.

The consumption of deep-fried food has tremendously increased in the last decades. Background: Stress has direct and indirect effects on human’s health. Indirect The extreme conditions of heating in the presence of air can cause a number of effects include certain behaviors that influence health, such as changing in eating chemical reactions within the oil, including oxidation, hydrolysis and polymerization behaviors. Under stressful situations, some individuals tend to increase their food of fatty acids, which form many degradation products and other newly chemical consumption, leading to stress induced obesity with all the negative effects associated products. These products have adverse nutritional effects and potential hazards to with it. Moreover, stress alters the type of food individuals choose to ingest. human health. Methods: The sample included 660 Tawjihi students, aged 17 to 18 years. In this study, the effect of falafel on liver functions and lipid peroxidation was Students received a pre-test questionnaire in which data about age, sex, health history, evaluated in the rat. Short-term consumption of falafel extracts and falafel frying oil income, physical activity and eating habits were collected. During the follow up did not cause any significant differences in the liver function parameters and gross period, students received a post-test questionnaire and had completed information morphology of the liver. Whereas, long term consumption of falafel patties for 30 days addressing stress. Anthropometric data were measured for all students including, caused significant increase in three liver functions parameters namely; alanine weight, height, fat mass and fat percentage. aminotransferase (ALT), alkaline phosphatase (ALP) and bilirubin level. Moreover, Results: Students had an increase in body weight (1.44 kg ± 3.32, P<0,001). long term effect of falafel patties consumption on liver gross morphology; Students who gained weight were 365 (62%), who lost weight were 130 (22%) and demonstrated by yellow discoloration and necrosis; was comparable to the effect of the those who had no change in their weight across the study time were 92 (16%). The potent hepatotoxin CC14. Furthermore, long-term consumption of falafel patties mean weight gain for males was six times higher than that observed in females. In caused a significant increase in liver weight to body weight ratio when compared to relation to eating habits, students reported a significant change in the consumption of the intoxicated group. fruits, dairy, soda, coffee and tea (p<0.001), with no change in the consumption of The effect of falafel frying oil and falafel patties extracts collected from twenty vegetables. randomly selected restaurants from the city of Irbid on lipid peroxidation was assessed Conclusion: Stress was significantly associated with changes in body weight using rat liver homogenate FeC12/ascorbate model. Frying oil caused a huge parameters and eating habits. significant increase in lipid peroxidation which was higher than that induced by FeCI2/ascorbate mixture. Moreover, falafel patties extract caused LPO inhibition in most cases. These results suggest that the consumption large amounts of falafel for a long period of time might increase the risk of oxidative stress leading to LPO and consequently to many degenerative diseases

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103. Factors Affecting Vitamin B12 Deficiency among College Students (2008) Banan Ali Habib Allah\ Jordan University of Science & Technology Supervisor: Dr. Bayan A. Obeidat

Vitamin B12 deficiency is an important public health problem that affects on all countries around the world including Jordan and it has attracted tremendous attention from both epidemiologist and clinicians in recent years. Many studies reported that the

prevalence of vitamin B12 deficiency is high not only in elderly but also in younger people. A total of 460 college students who were studying at Jordan University of Science and Technology participated in this cross sectional study to estimate vitamin

B12 deficiency prevalence and determine its associated factors including socio- demographic, lifestyle, and dietary. The study included 251 females and 209 males aged 20-24 years. Information concerning socio-demographic, lifestyle, and dietary characteristics were collected using self-administered questionnaire. Food frequency

questionnaire were also collected. The mean serum concentration of vitamin B12 was 305.3±112.8 pg/ml, and no significant difference was found between both genders.

Using the cutoff point of < 210 pg/ml, the prevalence of vitamin B12 deficiency was 18.3% (19.5 % among females and 16.7 % among males). The presence of hypersegmented neutrophils and low serum folic acid concentrations were found to be 2 the main biochemical indicators of vitamin B12 deficiency. Chi square test results (x ) revealed that subjects who were eating breakfast meal daily, consuming fast foods usually, drinking bottled or well water, taking more than 7 g of fish daily, and consuming a lesser amount of caffeine containing food items were significantly less

likely to have vitamin B12 deficiency. Using the multivariate analysis, a significant

positive association between vitamin B12 deficiency incidence and some of dietary

eating patterns was found. The odd ratios of vitamin B12 deficiency increased 3.4 times (95 % CI: 2 - 5.7) for subjects who skipped breakfast meal daily and by 3 times (95 % CI: 1.2-7.6) for subjects who usually do not consuming fast food. Also using tap water

as drinking source increased incidence of vitamin B12 deficiency by 2 times (95 % CI:l - 4.3), and eating fish more than 7 grams daily decreased its incidence by 40% (95 % CI:0.358-O987). An increase intake of 1mg of caffeine daily increased the incidence

vitamin B12 deficiency by 0.3% (95% CI: 1.0-1.005).

In conclusion, the prevalence of vitamin B12 is considered to be high among Jordanian college students. Skipping breakfast, not consuming fast food, drinking from tap water as a water source, low intake of fish and high caffeine intake are the main

predictors for developing vitamin B12 deficiency. Additional investigations are needed to confirm these associations in order to plan appropriate strategies for preventing and

treating of vitamin B12 deficiency in Jordan.

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103. Factors Affecting Vitamin B12 Deficiency among College Students (2008) 104. The Prevalence of Metabolic Syndrome among Jordanian Adults and Its Banan Ali Habib Allah\ Jordan University of Science & Technology Associated Risk Factors (2008) Supervisor: Dr. Bayan A. Obeidat Eslam Khaled Ali “A. Al-Shami” \ Jordan University of Science & Technology Supervisor: Dr. Bayan Obeidat

Vitamin B12 deficiency is an important public health problem that affects on all countries around the world including Jordan and it has attracted tremendous attention from both epidemiologist and clinicians in recent years. Many studies reported that the Metabolic syndrome is one of the major health problems around the world prevalence of vitamin B12 deficiency is high not only in elderly but also in younger including Jordan and it has attracted tremendous attention from both epidemiologists people. A total of 460 college students who were studying at Jordan University of and clinicians in recent years. Metabolic syndrome is a clustering of cardiovascular Science and Technology participated in this cross sectional study to estimate vitamin diseases risk factors characterized by elevated fasting plasma glucose, elevated blood

B12 deficiency prevalence and determine its associated factors including socio- pressure, dyslipidemia, and central obesity. To estimate metabolic syndrome and its demographic, lifestyle, and dietary. The study included 251 females and 209 males individual metabolic abnormality prevalence as well as its associated risk factors aged 20-24 years. Information concerning socio-demographic, lifestyle, and dietary including socio-demographic, lifestyle, and dietary, 491 employees who were working characteristics were collected using self-administered questionnaire. Food frequency at Jordan University of Science and Technology participated in this cross sectional questionnaire were also collected. The mean serum concentration of vitamin B12 was study. The study included 344 men and 147 women aged 20-65 years. Metabolic 305.3±112.8 pg/ml, and no significant difference was found between both genders. syndrome was defined using the American Heart Association and the National Heart,

Using the cutoff point of < 210 pg/ml, the prevalence of vitamin B12 deficiency was Lung, and Blood Institute criteria. Blood samples were collected to measure fasting 18.3% (19.5 % among females and 16.7 % among males). The presence of plasma glucose level and lipid profile (total cholesterol concentration, triglyceride hypersegmented neutrophils and low serum folic acid concentrations were found to be concentration, high-density lipoprotein cholesterol concentration, and low-density 2 the main biochemical indicators of vitamin B12 deficiency. Chi square test results (x ) lipoprotein cholesterol concentration), also blood pressure was measured. Information revealed that subjects who were eating breakfast meal daily, consuming fast foods concerning socio-demographic and lifestyle characteristics were collected using self- usually, drinking bottled or well water, taking more than 7 g of fish daily, and administered questionnaire. Two 24-hour recalls were also collected. The prevalence consuming a lesser amount of caffeine containing food items were significantly less of metabolic syndrome was 36.3% (38.7% among men and 30.6% among women). Its likely to have vitamin B12 deficiency. Using the multivariate analysis, a significant prevalence was increased significantly with age in both men and women. About 82% positive association between vitamin B12 deficiency incidence and some of dietary of the study population had at least one metabolic abnormality and 45% employees at eating patterns was found. The odd ratios of vitamin B12 deficiency increased 3.4 times increased risk of developing metabolic syndrome. The lower high-density lipoprotein (95 % CI: 2 - 5.7) for subjects who skipped breakfast meal daily and by 3 times (95 % cholesterol (HDL-C) was the most common abnormality in the study population CI: 1.2-7.6) for subjects who usually do not consuming fast food. Also using tap water (56.2%). Employees who were married, had large family size, had an income level 500 as drinking source increased incidence of vitamin B12 deficiency by 2 times (95 % CI:l JD, had management jobs, and were current smokers and physically inactive had high - 4.3), and eating fish more than 7 grams daily decreased its incidence by 40% (95 % metabolic syndrome prevalence (p <0.05). Systolic and diastolic blood pressure, waist CI:0.358-O987). An increase intake of 1mg of caffeine daily increased the incidence circumference, and body mass index (BMI) were significantly positively related to vitamin B12 deficiency by 0.3% (95% CI: 1.0-1.005). high calories, high protein, high carbohydrates, and high fat intake. HDL-C level was

In conclusion, the prevalence of vitamin B12 is considered to be high among significantly negatively related to high macronutrients and total calories intake (p < Jordanian college students. Skipping breakfast, not consuming fast food, drinking from 0.05). Employees who consumed olive oil and milk or yoghurt as snack had lower tap water as a water source, low intake of fish and high caffeine intake are the main incidence of metabolic syndrome. The odds ratio of metabolic syndrome was predictors for developing vitamin B12 deficiency. Additional investigations are needed significantly increased in older ages (OR: 3; 95% CI: l.43-6.47 ;p < 0.01) and current to confirm these associations in order to plan appropriate strategies for preventing and smokers (OR: 2.6; 95% CI: 2.58- 4.22; p < 0.01). With elevation 1 unit in the body treating of vitamin B12 deficiency in Jordan. mass index, the risk of metabolic syndrome increased by 30% (95% CI: 22.9%-38.4%; p < 0.01) and an increase 1mg/d in dietary iron intake, the risk of metabolic syndrome increased 2.4% (95% CI: 0.07%- 4.3%; p < 0.01). In conclusion, the prevalence of 283 metabolic syndrome is considered to be high among Jordanian adults who are working Volume 11, No. 25, 2011 284 285

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at Jordan University of Science and Technology. Current smoking, high BMI, high iron intake in addition to advanced age are the main predictors for developing the metabolic syndrome. This high prevalence highlights the urgent need to develop comprehensive national strategies for prevention and treatment of the metabolic syndrome in Jordan.

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at Jordan University of Science and Technology. Current smoking, high BMI, high 105. Glycemic Control in Food Insecure Patients with Type 2 Diabetes (2008) iron intake in addition to advanced age are the main predictors for developing the Dima Omar Abu Jamous\ Jordan University of Science & Technology metabolic syndrome. This high prevalence highlights the urgent need to develop Supervisor: Dr. Hiba Bawadi comprehensive national strategies for prevention and treatment of the metabolic syndrome in Jordan. Background: Food insecurity, not having sufficient amounts of good quality foods, is inversely related to physical, mental, health and poor dietary intake. Objectives: To assess the prevalence of food insecurity in individuals suffering from type 2 diabetes and to explore the relationships between type 2 diabetes and food security status. Methods: A sample of 843 patients (327 male and 516 female), aged between 22-84 years was interviewed. Socio-demographic data, anthropometric measurements, health status, and food pattern data were reported. Food insecurity was assessed using 6-items household food security questionnaire published by USDA. Gylcemic control was assessed using HbA1C. Results: the prevalence of food secure was 22.4%, food insecure was 50.8%, and food insecure with hunger was 26.8%. There was significant positively relationship between food insecurity and healthy eating index (P-value <0.000), fruits intake (P-value <0.000), and meat intakes (P- value 0.039). A significant relationship was found between food insecurity and body mass index (P-value 0.014). There was no relationship between food insecurity and glycemic control (P-value 0.324). Conclusion: There was a significant relationship between body mass index and food insecurity. The average intakes of fruits, meat and beans were significantly lower in food insecure patients. There was no relationship between food security status and glycemic control.

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106. Weight Control Practices, Weight Perception and Body Shape Satisfaction among Jordan University Female Students (2008) Rasha Anis Abu Rabi/ University of Jordan Supervisor: Dr. Ahmad Atwan Suleiman

Introduction: Weight reduction is a widespread practice among adolescents and young adults all over the world, and it is especially prevalent among females being more concerned with their physical appearance than their male counterparts. Objectives: The aim of this study is to investigate various weight control practices, weight perception, and the state of weight and body shape satisfaction among female students at the University of Jordan. Materials and methods: A cross-sectional survey was conducted among University female students at Jordan University, Amman, Jordan from July to September 2008. The study included 777 female students aged 17-28 years selected from lst, 2nd’, 3rd and 4th year. A multi-stage stratified random sampling technique was used to recruit participants from five faculties within the University of Jordan, including the faculty of medicine, nursing, agriculture, educational sciences, and humanities and social sciences. A self-administered questionnaire containing questions regarding socio-demographic variables, the use of various weight control practices, satisfaction with body shape, perception of weight, and sources of pressure to attain a certain body weight and shape, was completed. Results: The overall prevalence of females trying to lose or maintain weight was (52.1%) and (26.0%), respectively. Among those attempting to lose weight, the most common reason for weight loss was to improve body weight and shape which accounted for (6l.2%).’Female students reported that they had used the following methods to keep from gaining or maintaining weight in the past year: exercise (59.1%); skipping meals (44.5%); dieting (40.7%); eating low calorie/low fat foods (3 9.8%); fasting (18.4%); and counting calories (15.1%). The least reported methods were diet pills, laxatives and diuretics, vomiting, and food additives (11.2%, 8.0%, 5.8%, and 4.9%, respectively). Approximately more than two thirds (68.6%) of the students had relatively normal BMI’s. Obese and overweight females were more likely to overestimate their weight status than non-overweight females. Approximately, (47.6%) of obese females perceived themselves as obese, however, (6.2%) of females reported themselves to be obese, compared with (2.8%) classified as obese based on BMI. About (31%) of females perceived themselves as overweight, compared with (16.2%) classified as overweight based on BMI. Conclusion: This study concludes that attempts to lose weight were more prevalent among obese and overweight females. Obese and overweight females were more likely to be dieting and engaging in unhealthy practices than non-overweight females, for the purpose of pursuing weight loss to improve body weight and shape.

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106. Weight Control Practices, Weight Perception and Body Shape Satisfaction 107. Effect of Cinnamon Bark (Cinnamomum Zeylanicum) Incorporated in the among Jordan University Female Students (2008) Diet or Drinking Water on Blood Glucose Levels, Food Intake and Body Weight Rasha Anis Abu Rabi/ University of Jordan in Rats Fed Fructose-Based Diet (2009) Supervisor: Dr. Ahmad Atwan Suleiman Ghada Abdul Halim Yaghi\ University of Jordan Supervisor: Dr Mousa Numan Ahmad Introduction: Weight reduction is a widespread practice among adolescents and young adults all over the world, and it is especially prevalent among females being more concerned with their physical appearance than their male counterparts. This study was carried out to investigate the effect of cinnamon bark (Cin- Objectives: The aim of this study is to investigate various weight control namomum zeylanicum) incorporated in the diet or drinking water on blood glucose practices, weight perception, and the state of weight and body shape satisfaction levels, food intake and body weight in normal and fructose-induced insulin resistance among female students at the University of Jordan. rats. Thirty-six male Sprague- Dawley rats weighing l68.9 ± 2.2 g (data were given as Materials and methods: A cross-sectional survey was conducted among mean ± SEM) were divided into two groups (18 rats/group), one was fed cornstarch University female students at Jordan University, Amman, Jordan from July to diet (CD, 73% cornstarch) and the other was given fructose diet (FD, 73% fructose) September 2008. The study included 777 female students aged 17-28 years selected for two weeks of acclimatization period and development of insulin resistance in from lst, 2nd’, 3rd and 4th year. A multi-stage stratified random sampling technique was fructose-fed rats. Animals were divided into three normal and three insulin resistance used to recruit participants from five faculties within the University of Jordan, subgroups (6 rats/subgroup). The first subgroup of both normal and insulin resistant including the faculty of medicine, nursing, agriculture, educational sciences, and rats was given control diet (0% cinnamon bark powder CBP) and tab water. The sec- humanities and social sciences. A self-administered questionnaire containing questions ond group was given diet containing I % CBP and tab water. The third group was regarding socio-demographic variables, the use of various weight control practices, given control diet (0% CBP) and 1% cinnamon extract (CE) instead of the tab water. satisfaction with body shape, perception of weight, and sources of pressure to attain a Rats were maintained on these diets for five weeks. Fasting serum glucose levels were certain body weight and shape, was completed. determined by a standard enzymatic method. Body weights, liver weights, food intake Results: The overall prevalence of females trying to lose or maintain weight was and fluid intake were also recorded. (52.1%) and (26.0%), respectively. Among those attempting to lose weight, the most The results of the present study indicated that weight gain (g) and accumulative common reason for weight loss was to improve body weight and shape which food intake (g) of normal rats treated with CBP (139.5±15.5 and 733.8±21.1, accounted for (6l.2%).’Female students reported that they had used the following respectively) and CE (139.0±9.0 and 715.8±21.1, respectively) were significantly methods to keep from gaining or maintaining weight in the past year: exercise (p<0.05) lower than their controls (173.3±8.4 and 802.3±23.8, respectively). The latter (59.1%); skipping meals (44.5%); dieting (40.7%); eating low calorie/low fat foods (3 had also significantly (p<0.05) higher weight gain (g) and accumulative food intake 9.8%); fasting (18.4%); and counting calories (15.1%). The least reported methods (g) than insulin resistant controls (137.2±6.1 and 696.8±15.8, respectively) and those were diet pills, laxatives and diuretics, vomiting, and food additives (11.2%, 8.0%, treated with CBP (141.0±4.4 and 703.0±12.0, respectively) and CE (137.0±6.9 and 5.8%, and 4.9%, respectively). Approximately more than two thirds (68.6%) of the 705,0±11.1, respectively). No significant (p>0.05) differences were found in these students had relatively normal BMI’s. Obese and overweight females were more likely variables between insulin resistant groups. to overestimate their weight status than non-overweight females. Approximately, Accumulative water intake (ml) of insulin resistant CBP (992.0+34.2) and CE (47.6%) of obese females perceived themselves as obese, however, (6.2%) of females (830.0+33.2) treated rats was significantly (p<0.05) lower than their controls reported themselves to be obese, compared with (2.8%) classified as obese based on (1156.0+35.7). No significant (p>0.05) differences were found in this variable BMI. About (31%) of females perceived themselves as overweight, compared with between controls (1036.0+19.9), CBP (1072.0±54.8) and CE (982.0+31.8) treated (16.2%) classified as overweight based on BMI. groups of normal rats. Controls of insulin resistant rats had significantly (p<0.05) Conclusion: This study concludes that attempts to lose weight were more higher accumulative water intake (ml) than normal rats. Insulin resistant rats treated prevalent among obese and overweight females. Obese and overweight females were with CE had significantly (p<0.05) lower accumulative water intake than their more likely to be dieting and engaging in unhealthy practices than non-overweight controls, insulin resistant rats treated with CBP and than the normal groups. females, for the purpose of pursuing weight loss to improve body weight and shape. No significant (p>0.05) differences were found in food efficiency ratio (FER)

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and food transformation index (FTI) between control, CBP and CE treated groups of normal rats, nor between control, CBP and CE treated rats in the insulin resistant groups. Differences between groups of normal and insulin resistant rats were also insignificant (p>0.05). Liver weight, expressed as grams and as grams per 100 g of body weight, were significantly (p<0.05) higher in controls (10.2+0.7 and 3.0+0.1, respectively) than CBP (8.3±0.8 and 2.7±0.1, respectively) and CE (7.9±0.3 and 2.5±0.1, respectively) treated groups of normal rats. There were no significant differences (p>0.05) between controls (10. 1+0.6 and 3.3±0.. respectively), CBP (10.4±0.3 and 3.4±0.1, respectively) and CE (9.9±0.5 and 3.2±0.1, respectively) treated rats in the insulin resistant groups. Fasting serum glucose levels (mg/dl) of CBP and CE treated rats in both normal (117.3±4.1 and 122.7±4.1, respectively) and insulin resistant (111.2±3.1 and 94.2±5.2, respectively) groups were significantly (p<0.05) lower than their controls (145.2±3.8 and 180.3±4.2, respectively). Insulin resistant rats treated with CE had significantly (p<0.05) lower fasting serum glucose levels than their controls, insulin resistant rats treated with CBP and than the normal groups. In conclusion, cinnamon powder and its extract tend to reduce body weight gain and accumulative food intake of normal rats and accumulative water intake of insulin resistant rats. Cinnamon in diet or in drinking water showed a blood glucose- lowering effect in normal and insulin resistant rats. Cinnamon extract was more effective than cinnamon powder in reducing serum glucose levels and water intake of insulin resistant rats. The significance of the effect of cinnamon on food intake and body weight homeostasis demands further investigations in human and animals.

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Arab Journal of Food & Nutrition and food transformation index (FTI) between control, CBP and CE treated groups of 108. Evaluation of the Effect of Nutrition Intervention Program on Nutritional normal rats, nor between control, CBP and CE treated rats in the insulin resistant Status of a Group of Women with Dietary Vitamin B12 Deficiency (2009) groups. Differences between groups of normal and insulin resistant rats were also Dima AI.Kilani\ University of Jordan insignificant (p>0.05). Liver weight, expressed as grams and as grams per 100 g of Supervisor: Dr. Khader E1-Masri body weight, were significantly (p<0.05) higher in controls (10.2+0.7 and 3.0+0.1, respectively) than CBP (8.3±0.8 and 2.7±0.1, respectively) and CE (7.9±0.3 and

2.5±0.1, respectively) treated groups of normal rats. There were no significant Vitamin B12 deficiency is prevalent in Jordan, while nutritional vitamin B12 differences (p>0.05) between controls (10. 1+0.6 and 3.3±0.. respectively), CBP deficiency is thought to occur rare, and few studies had been conducted to evaluate the (10.4±0.3 and 3.4±0.1, respectively) and CE (9.9±0.5 and 3.2±0.1, respectively) efficacy treatment of vitamin B12 deficiency by the dietary intervention. Thus, the treated rats in the insulin resistant groups. main objectives of this study are to assess the nutritional status of women diagnosed

Fasting serum glucose levels (mg/dl) of CBP and CE treated rats in both normal with vitamin B12 deficiency, to determine if the deficiency of vitamin B12 is due to (117.3±4.1 and 122.7±4.1, respectively) and insulin resistant (111.2±3.1 and 94.2±5.2, nutritional factors, and to evaluate the efficacy of the nutrition intervention program in respectively) groups were significantly (p<0.05) lower than their controls (145.2±3.8 improving serum vitamin B 12 levels. and 180.3±4.2, respectively). Insulin resistant rats treated with CE had significantly Twenty four vitamin B12 deficient women were enrolled in the study; the study (p<0.05) lower fasting serum glucose levels than their controls, insulin resistant rats was carried out in two periods, which are the pre-intervention period for two months, treated with CBP and than the normal groups. and the intervention period for four months. The pre-intervention period was the In conclusion, cinnamon powder and its extract tend to reduce body weight gain control period; it provided the study with the indicators which included serum vitamin and accumulative food intake of normal rats and accumulative water intake of insulin B12 level, health status, socioeconomic indicators, anthropometric indicators, daily life resistant rats. Cinnamon in diet or in drinking water showed a blood glucose- lowering style, eating habits, nutrient intakes, and vitamin B12 knowledge scores. The effect in normal and insulin resistant rats. Cinnamon extract was more effective than intervention period was the period of the application of the nutrition intervention cinnamon powder in reducing serum glucose levels and water intake of insulin program; it involved providing the subjects with both nutritional information about resistant rats. The significance of the effect of cinnamon on food intake and body vitamin B12 and planned diets. In the intervention period the measured indicators were weight homeostasis demands further investigations in human and animals. serum vitamin B12 level, vitamin B12 intake, vitamin B12 knowledge scores, and anthropometric measurement including both height and weight and BMI was calculated.

In the pre-intervention period, serum level vitamin B12 was 253 ± 13.3 pmol/L. Socioeconomic indicators showed that study group was with low to medium socioeconomic status, and with high educational level. Weight and BM1 measurements indicate that the study group was overweight. The nutritional

knowledge scores and intake of vitamin B12 was found to be low. In the intervention

period, serum vitamin B12 level was significantly increased to 307.2 ± 14.3 pmol/L (P<0.0001). A significant decrease in weight (P=0.002) and BMI (P=0.008) was

observed. A significant increase in knowledge scores and intake of vitamin B12 (P<0.0001) were observed.

In conclusion, the deficiency of vitamin B12 was due to low intake of vitamin B12

in this study group. Low vitamin B12 intake was associated with low intake of animal food sources which caused by the low to medium socioeconomic status, long term

adherence to low caloric diet, and low nutritional awareness for vitamin B12, Nutritional intervention program was effective for the management of nutritional

vitamin B12 deficiency. Volume 11, No. 25, 2011 291 289 290

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109. Study of Metabolic Syndrome in a Group of Adult Jordanians with Special Reference to Anthropometric Indices of Central Obesity: A Proposal to Use Waist to Height Ratio (2009) Areej Zaal Al – Odat\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

This study was carried out to evaluate the associations between the predictive power of several anthropometric indices of obesity, particularly body mass index (BMI), waist circumference (WC), waist to hip ratio (WHpR) and waist to height ratio (WHtR) and the risk factors accumulation as defined by the existence of two or more disorders among hypertension, dyslipedaemia as indicated by high triglycerides (TGs) and  or low levels of high density lipoprotein cholesterol (HDL – C), and high fasting blood glucose (FBG); each of which is a component of metabolic syndrome (MS) in a sample of adult Jordanians living in Amman. The associations between these anthropometric indices of obesity and the individual components of MS were also evaluated. Partial correlation analysis was used to evaluate the associations between the studied variables, whereas the predictive power and the optimal cut off point of each index associated with increased risk of MS were determined by using the operating characteristic curve (ROC) analysis. In this study 500 subjects (212 men and 288 women) aged 20 – 85 years were selected from among the visitors attending several family clinics in Amman. Weight, height, BMI, WC, WHpR and WHtR were measured for the purpose of anthropometric evaluation of obesity. MS risk factors as defined by the International Diabetes Federation (IDF) were determined. These factors included: blood pressure (systolic and diastolic), FBG, TGs and HDL – C. Partial correlation coefficients (r) between WHpR and MS risk factors were the strongest among the other obesity indices, followed by WC and then WHtR. BMI exhibited very weak associations with these risk factors. WHpR correlated significantly with FBG (r = 0.027, p < 0.01), systolic blood pressure (r = 0.20, p < 0.01), TGs (r = 0.24, p < 0.01) and HDL – C (r = - 0.39, p < 0.01). the respective correlation coefficients between WC or WHtR and each MS risk factors were: FBG ( r = 0.15, p < 0.001 or r = 0.13, p < 0.010), systolic blood pressure (r = 0.16, p < 0.01 or r = 0.11, p < 0.05), TGs (r = 0.20, p < 0.01 or r = 0.14, p < 0.01), and HDL – C (r = - 0.25, p < 0.01 or r = -0.11, p < 0.01). Area under the curve (AUC) of ROC analysis for identifying of MS (two or more risk factors) was the highest for WHpR (AUC = 0.71), flowed byWHtR (AUC = 0.67) and WC (AUC = 0.64), and then the BMi (AUC = 0.59) in men. Wherease in women WHpR, WHtR, and WC were almost equal (AUC = 0.76, 0.75, and 0.74 respectively0, followed by BMI (AUC = 0.76). Optimal cut off points of BMI of BMI, WC, WHpR for MS diagnosis in men were 28.4 kg / m2, 97.8 cm and 0.89, respectively. In women, these were 30.3 kg / m2, 95.6 cm, and 0.84, respectively. 292 Volume291 11, No. 25, 2011

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109. Study of Metabolic Syndrome in a Group of Adult Jordanians with Special WHtR was 0.61 in both sexes. Reference to Anthropometric Indices of Central Obesity: In conclusion, BMI tended to be the weakest index for identifying the MS risk A Proposal to Use Waist to Height Ratio (2009) factors in both sexes. WHpR exhibited to be the best predictive index for the Areej Zaal Al – Odat\ University of Jordan condition, particularly in men. Almost similar predictive powers of WHpR, WHtR and Supervisor: Dr. Mousa Numan Ahmad WC for identifying MS risk factors were seen in women. WHtR had the highest sensitivity for MS diagnosis among obesity indices in men and its boundary value was This study was carried out to evaluate the associations between the predictive the same for both men and women. power of several anthropometric indices of obesity, particularly body mass index Because of the lack of studies dealing with the optimal cut off points of (BMI), waist circumference (WC), waist to hip ratio (WHpR) and waist to height ratio anthropometric indices of obesity in Jordan, the significance of the results of the (WHtR) and the risk factors accumulation as defined by the existence of two or more present study demands further investigations. disorders among hypertension, dyslipedaemia as indicated by high triglycerides (TGs) and  or low levels of high density lipoprotein cholesterol (HDL – C), and high fasting blood glucose (FBG); each of which is a component of metabolic syndrome (MS) in a sample of adult Jordanians living in Amman. The associations between these anthropometric indices of obesity and the individual components of MS were also evaluated. Partial correlation analysis was used to evaluate the associations between the studied variables, whereas the predictive power and the optimal cut off point of each index associated with increased risk of MS were determined by using the operating characteristic curve (ROC) analysis. In this study 500 subjects (212 men and 288 women) aged 20 – 85 years were selected from among the visitors attending several family clinics in Amman. Weight, height, BMI, WC, WHpR and WHtR were measured for the purpose of anthropometric evaluation of obesity. MS risk factors as defined by the International Diabetes Federation (IDF) were determined. These factors included: blood pressure (systolic and diastolic), FBG, TGs and HDL – C. Partial correlation coefficients (r) between WHpR and MS risk factors were the strongest among the other obesity indices, followed by WC and then WHtR. BMI exhibited very weak associations with these risk factors. WHpR correlated significantly with FBG (r = 0.027, p < 0.01), systolic blood pressure (r = 0.20, p < 0.01), TGs (r = 0.24, p < 0.01) and HDL – C (r = - 0.39, p < 0.01). the respective correlation coefficients between WC or WHtR and each MS risk factors were: FBG ( r = 0.15, p < 0.001 or r = 0.13, p < 0.010), systolic blood pressure (r = 0.16, p < 0.01 or r = 0.11, p < 0.05), TGs (r = 0.20, p < 0.01 or r = 0.14, p < 0.01), and HDL – C (r = - 0.25, p < 0.01 or r = -0.11, p < 0.01). Area under the curve (AUC) of ROC analysis for identifying of MS (two or more risk factors) was the highest for WHpR (AUC = 0.71), flowed byWHtR (AUC = 0.67) and WC (AUC = 0.64), and then the BMi (AUC = 0.59) in men. Wherease in women WHpR, WHtR, and WC were almost equal (AUC = 0.76, 0.75, and 0.74 respectively0, followed by BMI (AUC = 0.76). Optimal cut off points of BMI of BMI, WC, WHpR for MS diagnosis in men were 28.4 kg / m2, 97.8 cm and 0.89, respectively. In women, these were 30.3 kg / m2, 95.6 cm, and 0.84, respectively. 291 Volume 11, No. 25, 2011 292 293

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110. Effect of Black Cumin Seeds (Nigella sativa L.) on Blood Glucose, Hemoglobin A1C and Antioxidant Capacity in a Group of Jordanians with Type 2 Diabetes Mellitus (2009) Serein Mohammed Zaki Al – Behari\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad

This study was carried out to assess the nutritional status of a group of Jordanian patients with type II diabetes mellitus, in terms of anthropometry, energy and nutrients intakes and fasting blood glucose (FBG), haemoglobin A1c (HbA1c) and total antioxidant capacity (TAC), as well as to test the efficacy of raw and roasted black cumin (BC) seeds as a vehicle containing antioxidants in modulating TAC, and thus FBG and HbA1c in the studied sample. 48 type II diabetic patients (25 men and 23 women) aged 34 – 72 years were randomly assigned to three treatment groups: raw BC group (9 men and 7 women) ingested 20 g raw BC seeds per day, roasted BC group (8 men and 8 women) ingested 20 g roasted BC seeds per day and control group (8 men and 8 women) ingested neither raw nor roasted BC seeds. This study consisted of three experimental periods: pre the experimental period and during 30 days or 60 days of BC seeds supplementation. Nutritional status, HbA1c, FBG, and TAC of each patient were assessed. Pre supplementation, patients of control, raw and roasted BC seeds groups didn't differ significantly (p > 0.05) with respect to height, weight, body mass index (BMI), body fat %, waist circumference, hip circumference, waist to hip ratio and waist to height ratio. FBG, HbA1c and TAC didn't also differ significantly (p > 0.05) among the three treatment groups. Patients of raw BC group had significantly (p < 0.05)

higher intakes of dietary fiber, vitamin B6 vitamin C and vegetable group than control and roasted BC group and higher intake of selenium than control group. Compared to baseline, supplementation with raw BC seeds for 30 days caused significant decrease (p < 0.05) in men's weight (80.6  4.6 kg), men's FBG (170.6  17.7 mg /dl vs. 127.0  12.8 mg / dl) and FBG of raw BC group patients (170.1  15.6 mg / dl vs. 132.0  9.1 mg / dl). Compared to baseline supplementation with raw BC seeds for 60 days caused a significant decrease (p < 0.05) in men's weight (80.6  4.6 kg vs. 79.3  4.6 kg), men's FBG (170.6  17.7 mg / dl vs. 112.6  10.4 mg /dl), FBG and HbA1c of patients of this group respectively (170.1  15.6 mg / dl vs. 126.9  10.7 mg / dl) and (7.9  0.5 % vs. 7.1  0.3 %). Supplementation with raw or roasted BC seeds for 30 or 60 days didn't affect significantly TAC of all patients. Compared to baseline, 60 days of raw BC supplementation caused a significant decrease (p < 0.05) in the intakes of vitamin E (6.4  0.6 mg vs. 5.1  0.6 mg), folate (427.0  45.8 µg vs. 329.8  39.0 µg), manganese (2.41  0.23 mg vs. 1.75  0.20 mg). Sixty days after supplementation, patients of control, raw and roasted BC groups didn't differ significantly (p > 0.05)

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110. Effect of Black Cumin Seeds (Nigella sativa L.) on Blood Glucose, with respect to body weight, BMI, energy and all nutrient intakes, FBG, Hba1c and Hemoglobin A1C and Antioxidant Capacity in a Group of Jordanians with Type TAC. 2 Diabetes Mellitus (2009) TAC didn't significantly correlated (p > 0.05) with age, diabetes duration (yrs), Serein Mohammed Zaki Al – Behari\ University of Jordan weight (kg), BMI, body fat (%), FBG (mg / dl), HbA1c (%) both pre supplementation Supervisor: Dr. Mousa Numan Ahmad and 60 days after supplementation. It should be noted that patients' intake of dietary energy, vitamin E, folate, This study was carried out to assess the nutritional status of a group of Jordanian vitamin D, pantothenic acid, magnesium, calcium and potassium were below the patients with type II diabetes mellitus, in terms of anthropometry, energy and nutrients recommended amounts throughout the whole study. intakes and fasting blood glucose (FBG), haemoglobin A1c (HbA1c) and total It may be concluded that in the present study diabetic patients were ingesting antioxidant capacity (TAC), as well as to test the efficacy of raw and roasted black inadequate diet throughout the experiment. Roasted BC supplementation didn't affect cumin (BC) seeds as a vehicle containing antioxidants in modulating TAC, and thus neither body weight, energy and nutrients intakes nor FBG, HbA1c and TAC. Raw BC FBG and HbA1c in the studied sample. 48 type II diabetic patients (25 men and 23 supplementation caused no effect on energy and nutrient intakes and TAC, but women) aged 34 – 72 years were randomly assigned to three treatment groups: raw BC decreased body weight, FBG and HbA1c. group (9 men and 7 women) ingested 20 g raw BC seeds per day, roasted BC group (8 men and 8 women) ingested 20 g roasted BC seeds per day and control group (8 men and 8 women) ingested neither raw nor roasted BC seeds. This study consisted of three experimental periods: pre the experimental period and during 30 days or 60 days of BC seeds supplementation. Nutritional status, HbA1c, FBG, and TAC of each patient were assessed. Pre supplementation, patients of control, raw and roasted BC seeds groups didn't differ significantly (p > 0.05) with respect to height, weight, body mass index (BMI), body fat %, waist circumference, hip circumference, waist to hip ratio and waist to height ratio. FBG, HbA1c and TAC didn't also differ significantly (p > 0.05) among the three treatment groups. Patients of raw BC group had significantly (p < 0.05) higher intakes of dietary fiber, vitamin B6 vitamin C and vegetable group than control and roasted BC group and higher intake of selenium than control group. Compared to baseline, supplementation with raw BC seeds for 30 days caused

  significant decrease (p < 0.05) in men's weight (80.6 4.6 kg), men's FBG (170.6   17.7 mg /dl vs. 127.0 12.8 mg / dl) and FBG of raw BC group patients (170.1 15.6  mg / dl vs. 132.0 9.1 mg / dl). Compared to baseline supplementation with raw BC seeds for 60 days caused a significant decrease (p < 0.05) in men's weight (80.6  4.6 kg vs. 79.3  4.6 kg), men's FBG (170.6  17.7 mg / dl vs. 112.6  10.4 mg /dl), FBG and HbA1c of patients of this group respectively (170.1  15.6 mg / dl vs. 126.9  10.7 mg / dl) and (7.9  0.5 % vs. 7.1  0.3 %). Supplementation with raw or roasted BC seeds for 30 or 60 days didn't affect significantly TAC of all patients. Compared to baseline, 60 days of raw BC supplementation caused a significant decrease (p < 0.05) in the intakes of vitamin E (6.4  0.6 mg vs. 5.1  0.6 mg), folate (427.0  45.8 µg vs. 329.8  39.0 µg), manganese (2.41  0.23 mg vs. 1.75  0.20 mg). Sixty days after supplementation, patients of control, raw and roasted BC groups didn't differ significantly (p > 0.05)

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111. The Prevalence of Food Insecurity among Jordanian Adolescents and Its Impact on Their School Performance (2009) Deqa Saeed Mohamed\ Jordan University of Science & Technology Supervisor: Dr. Hiba Bawadi

Background: Food insecurity has been associated with diverse health consequences for children in developed and developing countries, and the interest on food insecurity prevalence and consequences on children have been globally increased. Children academic performance influenced by many factors, such as general health status, nutrient intake, cognitive development and psychosocial stimulation. All these factors are affected by food insecurity status of the children. A relationship between food insecurity and academic performance has been suggested in recent reports. Methods: the sample included 679 participants, aged 11 to 16 years, who received children food insecurity scale and had complete information for so- ciodemographic and eating habits. Anthropometric measures were taken for all participants including, weight, height and body fat percent. Grade point average (GPA) of three consecutive years of the participants was recorded. Result: 150 out of the 679 participants were food insecure with and without hunger, where 15 % of the participants were food insecure without hunger and about 7% were food insecure with hunger. Food insecurity was associated with participant’s gender and housing status. There were no association between food insecurity and participants BMI and healthy eating indices. After adjusting for gender, housing status, educational level of the parents and age it was found that food insecurity with hunger increase 10 times the odds of achieving low GPA. Less parents educational level also increase two times the odds of achieving low GPA. Conclusion: Food insecurity with hunger was significantly associated with poor academic achievement

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111. The Prevalence of Food Insecurity among Jordanian Adolescents and Its 112. The Effect of Food System on the Psychological States of Athletes Impact on Their School Performance (2009) Performance (2009) Deqa Saeed Mohamed\ Jordan University of Science & Technology Al-Sharairi, Areen Abd AlQader/Yarmouk University Supervisor: Dr. Hiba Bawadi Supervisor: Dr. Mazin Hatamleh

Background: Food insecurity has been associated with diverse health The purpose of this study was to identify the effect of food system on the consequences for children in developed and developing countries, and the interest on psychological states of national Jordanian athletes performance according to (gender, food insecurity prevalence and consequences on children have been globally age, and type of sports). Participants were (97) athletes (M= 59 , F= 38 ) representing increased. Children academic performance influenced by many factors, such as general different single sports ( Swimming, Tennis, Body building, Boxing, Taekwando and health status, nutrient intake, cognitive development and psychosocial stimulation. All Gymanist. Whereas grouping sports represent ( Handball, Basketball and Vollyball). these factors are affected by food insecurity status of the children. A relationship Athletes of this study were preparing to participate in the pan-Arab tournament, between food insecurity and academic performance has been suggested in recent and for the international Asian championship for the year 2007. Data was collected reports. through the use of questionnaire and a form development by the researcher. Methods: the sample included 679 participants, aged 11 to 16 years, who The questionnaire consisted of (76) items divided into four subscales rep- received children food insecurity scale and had complete information for so- resenting the psychological states. (Health, tension and anxiety, attention and ciodemographic and eating habits. Anthropometric measures were taken for all concentration, and aggressiveness) of athletes. According to food questionnaire, 3-day- participants including, weight, height and body fat percent. Grade point average (GPA) record was used including (breakfast, Lunch, and dinner) meals separated into three of three consecutive years of the participants was recorded. different days. Food Processor program was officially used to indicates the daily Result: 150 out of the 679 participants were food insecure with and without nutrients intake. hunger, where 15 % of the participants were food insecure without hunger and about Descriptive statistics were employed as well as independent T-test, mean, 7% were food insecure with hunger. Food insecurity was associated with participant’s standard deviation, ANOVA, Tukey test and Persson correlation) and kraunbach alpha gender and housing status. There were no association between food insecurity and to check the stability of the tool. participants BMI and healthy eating indices. After adjusting for gender, housing status, Result showed that athletes who were consistent with regularity of food intake educational level of the parents and age it was found that food insecurity with hunger were among male, age group (11-17) yeas old in single sports. The quality and type of increase 10 times the odds of achieving low GPA. Less parents educational level also food intake were among female, age group (11 -17 and 23-27) years old in single increase two times the odds of achieving low GPA. sports. Conclusion: Food insecurity with hunger was significantly associated with poor The finding showed that the effect of psychological states variables (health, academic achievement attention and concentration) according to gender were in favor of female athlete, and according to type of sport in favor of grouping sports, and according to age were in favor of age group (18-22) years old. Finally, the results showed that the amount of nutrients in food that athletes needed for energy, vitamin A, C, E, pyridoxine (B6), Cobalamine (B 12) magnesium and potassium were less than supposed to have, while protein, Niacin (B3) and Iron were higher than needed. Negative correlation were found between food intake and health, and tension and anxiety while positive relation were found between attention and concentration and food intake, and no relation were found between food and aggression.

There researcher recommend that understanding athletes need a proper of nutrients to develop better performance and to enhance psychological health of 295 athletes. Many studies were needed it this field.

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113. Stage of Change toward Healthy Behaviors among Patients with Type 2 Diabetes (2009) Shatha Ziad Jibreen\ Jordan University of Science & Technology Supervisor: Dr. Hiba Bawadi

Background: Diabetes mellitus continues to be a major threat to global public health. The global increase in diabetes is triggered by, and associated with many factor including the ageing population, unhealthy diet and sedentary lifestyle. Stage of change model of behavior change has become one of the most influential theoretical models used in health promotion. Objectives: (1) to assess current stages of change (SOC), self efficacy (SE), and decisional balance (DB) toward consuming five or more serving of fruit and vegetables, consuming less saturated fat, consuming less simple sugar, practicing regular exercise, smoking cessation, routine self monitoring of blood glucose (SMBG) and (2) to identify the individuals’ demographic and social factors that might be associated with SOC. Methods: A sample of 737 patients (294 males and 443 females) aged between 30 and 80 years were interviewed. Sociodemograpich data, anthropometric measurements, and health status were reported. Stages of change were assessed using staging algorithm including five choices. Decisional balance and self efficacy was also assessed using checklist of three pros and three cons and five items scale respectively. Result: The prevalence of preaction stages were reported to be 78.1%, 65.4%, 95.7% for adapting exercise regularly, more fruit and vegetables intake, and self monitoring of blood glucose respectively. For less fat and less simple sugar intakes the highest percentage of participants were found to be in the maintenance stage. All of the sociodemographic characteristics of participants were statistically in a significant relation to stage of change for physical activity. It was also reported that gender and educational level were in significantly related to stage of change for smoking cessation, fruit and vegetables intake and self monitoring of blood glucose. Our results indicated that as the self efficacy scores increase, the stage of change toward adapting healthy behaviors increase. Conclusion: Findings of our study indicate that despite the benefits of physical activity, fruit and vegetables consumption and self monitoring of blood glucose, the majority of our participants were found to be in the preaction stages. The main socioeconomic factors affecting diabetes behaviors were age, low levels of education and limited family income. The current findings suggest a need for nutritional education programs to raise awareness of lifestyle factors influencing glycemic control among diabetics.

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114. Effect of Dietary Chitosan Fiber on Body Composition, Fat Deposition, and 113. Stage of Change toward Healthy Behaviors among Patients with Type 2 Energy Balance in Rats Fed High-Fat Diets (2010) Diabetes (2009) Nada Mufid Abu – Kishk\ University of Jordan Shatha Ziad Jibreen\ Jordan University of Science & Technology Supervisor: Dr. Mousa Numan Ahmad Supervisor: Dr. Hiba Bawadi

This study was carried out to investigate whether or not chitosan fiber Background: Diabetes mellitus continues to be a major threat to global public incorporated in the diet had an effect on food intake, water intake, body weight, food health. The global increase in diabetes is triggered by, and associated with many factor efficiency, fat deposition and whole body energy balance in rats fed high fat diet for including the ageing population, unhealthy diet and sedentary lifestyle. Stage of seven weeks. The effect of silica incorporation with chitosan in the diet on the above change model of behavior change has become one of the most influential theoretical mentioned variables was also investigated. Forty – five male Sprague – Dawley rats models used in health promotion. (280  20 g weight) were used. Five rats were sacrificed at the beginning of the study, Objectives: (1) to assess current stages of change (SOC), self efficacy (SE), and for determination of body composition and energy content whereas the remaining forty decisional balance (DB) toward consuming five or more serving of fruit and rats were divided into eight groups (5 rats / group). Each group was fed a diet vegetables, consuming less saturated fat, consuming less simple sugar, practicing containing 0 % chitosan or silica, 10 % chitosan, 10 % silica and 10 % chitosan + regular exercise, smoking cessation, routine self monitoring of blood glucose (SMBG) silica in either normal fat (NF) or high fat (HF) diets. NF diets contained 4 % soybean and (2) to identify the individuals’ demographic and social factors that might be oil, whereas HF diet contained 4 % soybean oil + 24 % sheep tallow. Feces of each rat associated with SOC. were collected during the fourth and seventh weeks of this study for fat % Methods: A sample of 737 patients (294 males and 443 females) aged between determination. At the end of feeding period, rats were fasted overnight, sacrificed and 30 and 80 years were interviewed. Sociodemograpich data, anthropometric analyzed for body composition and energy content. measurements, and health status were reported. Stages of change were assessed using The results of this study indicated that, compared to HF diets, feeding chitosan staging algorithm including five choices. Decisional balance and self efficacy was also diet with NF diet caused no significant differences (p > 0.05) in the final body weight assessed using checklist of three pros and three cons and five items scale respectively. (361.4  10.06 g vs. 376.8  12.45 g), weight gain (82.36 ± 14.14 g vs. 90.36 ± 2.19), Result: The prevalence of preaction stages were reported to be 78.1%, 65.4%,   95.7% for adapting exercise regularly, more fruit and vegetables intake, and self accumulative water intake (1326.4 32.4 ml vs. 1236 60.44 ml), and food efficiency   monitoring of blood glucose respectively. For less fat and less simple sugar intakes the ratio (10.16 1.91 vs. 12.26 0.44). Accumulative food intake of rats fed chitosan highest percentage of participants were found to be in the maintenance stage. All of diet with NF was significantly (818.56  23.56 g) higher than the similar group fed HF the sociodemographic characteristics of participants were statistically in a significant diet (739.08  16.95 g). Compared to HF diets, rats fed chitosan diet with NF diet relation to stage of change for physical activity. It was also reported that gender and showed significant (p < 0.05) decrease in body fat content (9.12  0.49 % vs. 12.35  educational level were in significantly related to stage of change for smoking 0.45 %), body energy fat % (43.15  1.97 % vs. 51.48  0.91 %), final body energy cessation, fruit and vegetables intake and self monitoring of blood glucose. Our results (712.81  19.41 kcal vs. 840.71  32.87 kcal), and body energy gain (180.89  19.38 indicated that as the self efficacy scores increase, the stage of change toward adapting kcal vs. 308.50  32.93 kcal), with corresponding decreases, in metabolizable energy healthy behaviors increase. intake (ME) (2945.18  84.77 kcal vs. 3402.93  84.77 kcal), energy expenditure (EE) Conclusion: Findings of our study indicate that despite the benefits of physical (2764.28  74.81 vs. 3237.60  99.69 kcal), and energetic efficiency (6.53  0.64 % activity, fruit and vegetables consumption and self monitoring of blood glucose, the vs. 8.63  0.79). Rats fed chitosan diet with NF showed a significant (p < 0.05) majority of our participants were found to be in the preaction stages. The main decrease in the change of body fat content (1.14  0.49 % vs. 3.15  0.32 %, 4.54  socioeconomic factors affecting diabetes behaviors were age, low levels of education 0.46 %, 3.13  0.25 %, 4.31  0.06 %, 4.31  0.32 %, 4.37  0.65 %, respectively), and limited family income. The current findings suggest a need for nutritional and the % of body energy fat gain (3.41  0.5 % vs. 5.78 0.44 %, 7.74  0.75 %, education programs to raise awareness of lifestyle factors influencing glycemic control 6.11  0.24 %, 6.11  0.24 %, 6.97  0.13 %, 6.43  0.71 %, 6.82  0.68 % and 16 among diabetics.  0.96 %, respectively), compared to all treatment groups (0 % chitosan or silica NF 297 or silica NF, 10 % silica NF, 10 % chitosan + silica NF, 0 % chitosan or silica HF, 10 % chitosan HF, 10 % silica HF and 10 % chitosan + silica HF, respectively). Volume 11, No. 25, 2011 299 298

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In rats fed chitosan + silica diet, accumulative food intake was significantly 115. Study of the Relationship between Overweight and Physical Activity and the higher in NF diet (793.72  14.05 g compared to HF diet (682.48  26.4 g). also Eating Pattern of a Group of Adolescent School Girls Living in a Sub-Urban chitosan + silica group in HF showed a significant decrease with body fat % (10.52  Area of Amman (Al – Quesmeh District) (2010) – 0.65 % vs. 12.35  0.45 %) and the changes in body fat % (2.54  0.65 % vs. 4.37  Elham Yasser Issa Al drawish\ University of Jordan Supervisor: Dr. Khader El – Masri 0.06 %, 4.31  0.32 % and 4.37  0.45 %) compared to its control, chitosan and silica

groups respectively. In consistence with chitosan feeding results, ME was significantly Several studies have indicated that the prevalence of overweight and sedentary lower with chitosan + silica group in NF diet (2855.80  50.56 kcal) compared to HF pattern has increased among adolescent school girls. Given the scarcity of physical diet (3274.54  126.7 kcal), and offset results in EE (2628.76  41.56 kcal vs. activity in Jordan, the aim of the present study therefore, was to evaluate the effect of 3062.43  94.47 kcal). physical activity and consumption 0f fast foods on overweight among adolescent After four weeks of the study, no significant differences (p > 0.05) were females living in sub – urban areas of Amman, Al – Quesmeh District. demonstrated in fecal fat % of rats in chitosan group compared to its control in both A population sample of 316 adolescent females aged 12 – 16 years old was    NF (5.64 0.6 % vs. 5.70 0.63 %), and its control in HF diets (8.02 0.96 % vs. randomly selected from our public schools in Amman (Al – Quesmah District). The  9.12 1.27 %). Chitosan groups showed a significant (p < 0.05) increase in fecal fat sample was divided in two groups overweight group and normal weight group, each mass compared to its control (1.00  0.14 vs. 0.17  0.03 g) in NF, and (1.50  0.26 group was divided into two subgroups active and sedentary. Socioeconomic, g vs. 0.45  0.07 g) in HF. However, after seven weeks, chitosan group with HF diets anthropometric, health, food and nutrient intakes and physical activity record were showed a significant increase (p < 0.05) in fecal fat % (21.88  3.5 %) compared to its used to assess the nutrition and health status of adolescent females. control (10.46  1.2 %), that was in contrary to those in NF diets (2.64  0.34 % vs. Data were analyzed; Bivariate correlation analysis was used to examine the 3.48  0.33 %). Fecal fat mass was significantly (p < 0.05) increased in chitosan relation between weight status (overweight and normal weight) and several factors group with HF diet (4.50  1.02 g vs. 0.63  0.11 g) compared to its control. including sedentary activities, moderate activities, vigorous activities, as well as food It can be concluded that incorporation of chitosan fiber in normal fat diets, and nutrient intakes. rather than in high fat diets, led to noticeably less fat deposition and weight gain. The prevalence of overweight among adolescent females in this study was 24.4 Different results were obtained when both chitosan and silica were used. It seems %, including 22.1 % active and 77.9 % sedentary. Overweight sedentary group apparent that chitosan fiber had little or no effect on energetic variables in rats fed HF reported higher energy intake than recommended dietary allowances and than normal diets. weight groups, and have correlations between overweight sedentary pattern and energy intake (p = 0.030). No correlations were found between the weight groups regarding sedentary activities in this study. Sedentary females reported significantly higher time spent in TV watching and less in moderate and vigorous activities than active females p = 0.000. No significant differences were found between the overweight group and normal weight group in food consumption p  0.05. This study shows that any increase in moderate activities or vigorous activities leads to decrease sedentary activities like TV watching and homework's. Overweight in this study may be resulted from higher energy intake and lower physical activity in sedentary group, while overweight in active group resulted from the higher intake of fruit, or lower level of physical activity than normal weight.

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115. Study of the Relationship between Overweight and Physical Activity and the Eating Pattern of a Group of Adolescent School Girls Living in a Sub-Urban Area of Amman (Al – Quesmeh District) (2010) Elham Yasser Issa Al – drawish\ University of Jordan Supervisor: Dr. Khader El – Masri

Several studies have indicated that the prevalence of overweight and sedentary pattern has increased among adolescent school girls. Given the scarcity of physical activity in Jordan, the aim of the present study therefore, was to evaluate the effect of physical activity and consumption 0f fast foods on overweight among adolescent females living in sub – urban areas of Amman, Al – Quesmeh District. A population sample of 316 adolescent females aged 12 – 16 years old was randomly selected from our public schools in Amman (Al – Quesmah District). The sample was divided in two groups overweight group and normal weight group, each group was divided into two subgroups active and sedentary. Socioeconomic, anthropometric, health, food and nutrient intakes and physical activity record were used to assess the nutrition and health status of adolescent females. Data were analyzed; Bivariate correlation analysis was used to examine the relation between weight status (overweight and normal weight) and several factors including sedentary activities, moderate activities, vigorous activities, as well as food and nutrient intakes. The prevalence of overweight among adolescent females in this study was 24.4 %, including 22.1 % active and 77.9 % sedentary. Overweight sedentary group reported higher energy intake than recommended dietary allowances and than normal weight groups, and have correlations between overweight sedentary pattern and energy intake (p = 0.030). No correlations were found between the weight groups regarding sedentary activities in this study. Sedentary females reported significantly higher time spent in TV watching and less in moderate and vigorous activities than active females p = 0.000. No significant differences were found between the overweight group and normal weight group in food consumption p  0.05. This study shows that any increase in moderate activities or vigorous activities leads to decrease sedentary activities like TV watching and homework's. Overweight in this study may be resulted from higher energy intake and lower physical activity in sedentary group, while overweight in active group resulted from the higher intake of fruit, or lower level of physical activity than normal weight.

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116. Effect of Dehulled and Cooked Lentils (Lens culinaris, L.) on Serum Glucose and Lipoprotein Levels in Streptozotocin-Induced Diabetic Rats (2010) Amro “Mahmmad Hirbe” Al Tibi\ University of Jordan Supervisor: Dr. Hamed Rabah Takruri Co-Supervisor: Dr. Mousa Numan Ahmad

The present study was conducted to investigate the effect of lentils (whole and dehulled) raw or cooked on serum glucose and serum lipid levels (triglycerides, TC, HDL and LDL) in diabetic rats. Forty adult male Sprague-Dawley rats, 12 weeks of age weighing 220-290g, were used in the experiment. Diabetes was partially induced in 40 rats with a single dose of streptozotocin at a level of 35 mg / kg intraperitoneally. The animals were randomly divided into five groups, eight animals each, having the same average body weights. Group 1 was fed a casein diet (control), group 2 raw whole lentil (RWL), group 3 cooked whole lentil (CWL), group 4 raw dehulled lentil (RDL) and group 5 cooked dehulled lentil (CDL). All animals were fed the experimental diets for six weeks with free access to water and food. Animal weights and food intake were monitored once a week, whereas water intake was measured daily. At the end of experiment, rats were starved overnight, anesthetized with chloroform, weighed then 10 ml whole blood was collected, centrifuged to obtain serum and stored until analyzed. Serum glucose level was the lowest in the cooked dehulled lentil group as compared with other groups. The glucose for this group (387.88±53.26) was significantly lower (P<0.05) than that of the control (529±11.71), raw dehulled lentil (538.63±44.95) and raw whole lentil groups (542.13±32.24), but not significantly lower than cooked whole lentil (397.63± 65.33). In addition, there were significant differences (P<0.01) in HDL concentration among the five experimental groups. HDL concentration was grater in the cooked whole lentil group in comparison with the other groups. The HDL for this group (66.28±1.87) was significantly higher (P<0.01) than control (54.91± 3.50), raw whole lentil group (50.77±4.26) and raw dehulled lentil group (54.01±3.42), but not significantly higher than cooked dehulled lentil groups (65.70± 4.02). However, no significant differences (p>0.05) were detected in the other lipid profile components (triglycerides, TC and LDL cholesterol) among the five experimental groups. It is concluded that cooking of lentils makes it more effective in controlling blood glucose and improving HDL cholesterol in diabetic rats than raw lentils. In addition, it seems that there is no difference between cooked whole and dehulled lentils regarding the effect on blood glucose and HDL cholesterol levels.

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116. Effect of Dehulled and Cooked Lentils (Lens culinaris, L.) on Serum Glucose 117. Effect of Green Tea (Camellia sinensis) on Body Weight, Fat Accretion and Lipoprotein Levels in Streptozotocin-Induced Diabetic Rats (2010) and Energy Balance in Rats Fed High-Fat Diets (2010) Eman Ibrahim Adawiya\ University of Jordan Amro “Mahmmad Hirbe” Al Tibi\ University of Jordan Supervisor: Dr. Mousa Numan Ahmad Supervisor: Dr. Hamed Rabah Takruri

Co-Supervisor: Dr. Mousa Numan Ahmad The aim of this study was to evaluate the effect of green tea (GT) (Camellia

sinensis) either as a powder incorporated as part of the diet or as an extract in drinking The present study was conducted to investigate the effect of lentils (whole and water on body weight, fat deposition, body energy balance, food intake and food dehulled) raw or cooked on serum glucose and serum lipid levels (triglycerides, TC, efficiency in rats fed high fat diet for 7 weeks. Thirty five Sprague-Dawley adult male HDL and LDL) in diabetic rats. Forty adult male Sprague-Dawley rats, 12 weeks of rats (280 ± 20 g weight) were used. Five rats were sacrificed at the beginning of the age weighing 220-290g, were used in the experiment. Diabetes was partially induced experiment for the determination of body composition and energy content. The in 40 rats with a single dose of streptozotocin at a level of 35 mg / kg intraperitoneally. remaining thirty rats were divided into two groups (15 rats/ group) depending on The animals were randomly divided into five groups, eight animals each, having the dietary fat level, normal fat (NF) (4% soybean oil) and high fat (HF) (4% soybean + same average body weights. Group 1 was fed a casein diet (control), group 2 raw 24% sheep tallow) levels. Each group was divided into 3 subgroups (5 rats / whole lentil (RWL), group 3 cooked whole lentil (CWL), group 4 raw dehulled lentil subgroup). Each subgroup of both NF and HF rats was given either a control diet 0% (RDL) and group 5 cooked dehulled lentil (CDL). All animals were fed the green tea powder (GTP) and tap water, or a diet containing 3% GTP and tap water, or experimental diets for six weeks with free access to water and food. Animal weights a control diet (0% GTP) and 3% green tea extract (GTE) instead of tap water. At and food intake were monitored once a week, whereas water intake was measured the end of the feeding period, rats were starved overnight, sacrificed and analyzed for daily. At the end of experiment, rats were starved overnight, anesthetized with body composition and energy content. chloroform, weighed then 10 ml whole blood was collected, centrifuged to obtain Compared to HF diets, feeding GTP with NF diet caused no significant serum and stored until analyzed. differences (P > 0.05) in the final body weight (411.48 ± 16.92 g vs. 412 ± 10.77 g), Serum glucose level was the lowest in the cooked dehulled lentil group as weight gain (128.84 ± 5.39 g vs. 127.84 ± 14.11 g), accumulative fluid intake (1554.80 compared with other groups. The glucose for this group (387.88±53.26) was ± 170.89 ml vs. 1276.80 ± 42.39 ml), and food efficiency ratio (14.46 ± 0.80 vs. 16.94 significantly lower (P<0.05) than that of the control (529±11.71), raw dehulled lentil ± 1.67). (538.63±44.95) and raw whole lentil groups (542.13±32.24), but not significantly Accumulative food intake of rats fed GTP with NF diet was significantly (P < lower than cooked whole lentil (397.63± 65.33). In addition, there were significant 0.05) higher than the similar group fed HF diet (895 ± 32.12 g vs. 751.44 ± 13.25g). differences (P<0.01) in HDL concentration among the five experimental groups. HDL Compared to HF diets, rats fed GTP with NF diets showed no significant differences concentration was grater in the cooked whole lentil group in comparison with the other (P > 0.05) in final body energy (904.75 ± 35.31 kcal vs. 917.32 ± 27.10 kcal), body groups. The HDL for this group (66.28±1.87) was significantly higher (P<0.01) than energy gain (370.95 ± 35.31 kcal vs. 383.53 ± 27.10 kcal), metabolizable energy control (54.91± 3.50), raw whole lentil group (50.77±4.26) and raw dehulled lentil intake (ME) (3568.81 ± 128.09 kcal vs. 3898.10 ± 68.73 kcal), energy expenditure group (54.01±3.42), but not significantly higher than cooked dehulled lentil groups (3197.86 ± 99.40 kcal vs. 3514.57 ± 54.18 kcal), and in % energetic efficiency (11.55 (65.70± 4.02). However, no significant differences (p>0.05) were detected in the other ± 0.84 % vs. 10.91 ± 0.71 %). lipid profile components (triglycerides, TC and LDL cholesterol) among the five Metabolizable energy intake, was significantly (P < 0.05) higher in rat groups fed experimental groups. NF diet with GTP compared to NF control and GTE groups (3568.81 ± 128.09 kcal vs. It is concluded that cooking of lentils makes it more effective in controlling 3055.59 ± 96.04 kcal and 2984.09 ± 120.89 kcal, respectively). Similar results were blood glucose and improving HDL cholesterol in diabetic rats than raw lentils. In seen for % energetic efficiency (11.55 ± 0.84 % vs. 7.47 ± 0.65 % and 7.57 ± 1.43 %, addition, it seems that there is no difference between cooked whole and dehulled respectively). Offset results in energy expenditure (EE) compared to GTE group with lentils regarding the effect on blood glucose and HDL cholesterol levels. NF diet (3197.86 ± 99.40 kcal vs. 2771.85 ± 91.53 kcal) were noticed. Rats fed HF diet with GTP, showed a significant (P < 0.05) increase in metabolizable energy intake (3898.10 ± 68.73 kcal) and energy expenditure (3514.57 ± 54.18 kcal) compared with GTE with HF diet (3409.02 ± 220.73 kcal and 3085 ± 201.49 kcal, respectively). 302 Volume 11, No. 25, 2011 303 301

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In rats fed NF diets, administration of GTE resulted in significant (P < 0.05) 118. Study of the Relation between Dietary Calcium Intake and Body Mass Index decreases in final body weight (365.40 ± 17.08 g vs. 411.48 ± 16.92 g), weight gain for a Group of Female Students in the University of Jordan (2010). (81.56 ± 21.45 g vs. 128.84 ± 5.39 g), accumulative fluid intake (817.60 ± 66.52 ml vs. Amina Al – Hajeri\ University of Jordan 1554.80 ± 170.89 ml), accumulative food intake (748.36 ± 30.32 g vs. 895 ± 32.12 g), Supervisor: Dr. Salam Tukan final body energy (746.03 ± 41.69 kcal vs. 904.75 ± 35.31 kcal) and body energy gain Co-Supervisor: Dr. Rima Hussein Mashal (212.23 ± 41.69 kcal vs. 370.95 ± 35.31 kcal) compared to GTP. Administration of GTE with HF diet also resulted in significant (P < 0.05) decreases in accumulative Recent studies have shown an association between dietary calcium intake and fluid intake (788.80 ± 68.03 ml) and in accumulative food intake (657.16 ± 42.55 g) obesity in adults. Given the scarcity of these studies in Jordan and Arab countries, the compared with GTP with HF diet (1276.80 ± 42.39 ml and 751.44 ± 13.25 g, purpose of this study was to investigate the relationship between dietary calcium respectively). intake and Body Mass Index (BMI) among a group of adult Jordanian women. Compared to GTE with NF diet, administration of GTP caused significant (P < The study population consisted of 300 adult female students aged 18 – 25 years 0.05) decreases in % body fat content (10.67 ± 0.09 % vs. 11.53 ± 0.18 %), change in who were selected from the University of Jordan in Amman. Anthropometric % body fat content (2.70 ± 0.09 % vs. 3.56 ± 0.18 %) and % of body energy fat gain measurements including weight and height were taken and BMI was calculated for all (5.68 ± 0.32 % vs. 6.25 ± 0.55 %). Compared to NF control and GTE groups, GTP subjects. Dietary calcium intake was assessed using a previously validated calcium – induced significant (P < 0.05) decreases in % body fat energy (45.36 ± 0.34 % vs. focused food frequency questionnaire (FFQ) for adults. Linear regression models were 51.34 ± 1.07 % and 52.91 ± 0.75 %, respectively) and in change in % body fat energy used to examine the association between dietary calcium intake and BMI with several (6.23 ± 0.34 % vs. 12.22 ± 1.07 % and 13.78 ± 0.75 %, respectively). indicators. Compared to HF diets, administration of GTP and GTE with NF diets resulted in The mean calcium intake was 968.83  29.2 mg / day which falls within the significant reductions (P < 0.05) in % body fat content (10.67 ± 0.09 % vs. 13.77 ± recommended intake of calcium, and the average frequency of intake from milk and 0.26% and 11.53 ± 0.18 % vs. 13.30 ± 0.43 %, respectively), change in % body fat dairy products of the full cohort was 11.7 servings / wk. At high calcium intake (> content (2.70 ± 0.09 % vs. 5.79 ± 0.26 % and 3.56 ± 0.18 % vs. 5.32 ± 0.43 %, 1000 mg / day), the occurrence of overweight was 11 % and 17 % of underweight. respectively), % of body energy fat gain (5.68 ± 0.32 % vs. 8.31 ± 0.46 % and 6.25 ± Dietary calcium intake was significantly inversely associated with BMI of participants 0.55 % vs. 7.97 ± 1.05 %, respectively), % body fat energy (45.36 ± 0.34 % vs. 57.83 ( = 0.001, p < 0.05). It is demonstrated that for each 300 mg increase in daily calcium 2 ± 0.83 % and 52.91 ± 0.75% vs. 55.64 ± 0.91 %, respectively) and change in % body intake there was a positive decrease of 0.3 kg / m in BMI of the subjects. fat energy (6.23 ± 0.34 % vs. 18.70 ± 0.83 % and 13.78 ± 0.75 % vs. 16.51 ± 0.91%, In conclusion, the present study supports the obesity – dietary calcium respectively). relationship but not the milk and dairy products intake. Inadequate intake of calcium It may be concluded that HF diets were effective in increasing weight gain and was strong predictor of BMI and efforts should be made to satisfy the needs in this fat deposition in rats. Administration of GT as GTP or GTE in NF diets, rather than in research area. Moreover, large randomized trials are needed to investigate whether HF diets, led to noticeably less fat accretion, weight gain and energy balance. In this adequate intake from diet or supplementation with calcium will help in the prevention respect, GTP was seen to be more effective than GTE. It seems apparent that GT had and management of obesity. little or no effect on body weight, fat accretion and energy balance in rats fed HF diets

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In rats fed NF diets, administration of GTE resulted in significant (P < 0.05) 118. Study of the Relation between Dietary Calcium Intake and Body Mass Index decreases in final body weight (365.40 ± 17.08 g vs. 411.48 ± 16.92 g), weight gain for a Group of Female Students in the University of Jordan (2010). (81.56 ± 21.45 g vs. 128.84 ± 5.39 g), accumulative fluid intake (817.60 ± 66.52 ml vs. Amina Al – Hajeri\ University of Jordan 1554.80 ± 170.89 ml), accumulative food intake (748.36 ± 30.32 g vs. 895 ± 32.12 g), Supervisor: Dr. Salam Tukan final body energy (746.03 ± 41.69 kcal vs. 904.75 ± 35.31 kcal) and body energy gain Co-Supervisor: Dr. Rima Hussein Mashal (212.23 ± 41.69 kcal vs. 370.95 ± 35.31 kcal) compared to GTP. Administration of GTE with HF diet also resulted in significant (P < 0.05) decreases in accumulative Recent studies have shown an association between dietary calcium intake and fluid intake (788.80 ± 68.03 ml) and in accumulative food intake (657.16 ± 42.55 g) obesity in adults. Given the scarcity of these studies in Jordan and Arab countries, the compared with GTP with HF diet (1276.80 ± 42.39 ml and 751.44 ± 13.25 g, purpose of this study was to investigate the relationship between dietary calcium respectively). intake and Body Mass Index (BMI) among a group of adult Jordanian women. Compared to GTE with NF diet, administration of GTP caused significant (P < The study population consisted of 300 adult female students aged 18 – 25 years 0.05) decreases in % body fat content (10.67 ± 0.09 % vs. 11.53 ± 0.18 %), change in who were selected from the University of Jordan in Amman. Anthropometric % body fat content (2.70 ± 0.09 % vs. 3.56 ± 0.18 %) and % of body energy fat gain measurements including weight and height were taken and BMI was calculated for all (5.68 ± 0.32 % vs. 6.25 ± 0.55 %). Compared to NF control and GTE groups, GTP subjects. Dietary calcium intake was assessed using a previously validated calcium – induced significant (P < 0.05) decreases in % body fat energy (45.36 ± 0.34 % vs. focused food frequency questionnaire (FFQ) for adults. Linear regression models were 51.34 ± 1.07 % and 52.91 ± 0.75 %, respectively) and in change in % body fat energy used to examine the association between dietary calcium intake and BMI with several (6.23 ± 0.34 % vs. 12.22 ± 1.07 % and 13.78 ± 0.75 %, respectively). indicators. Compared to HF diets, administration of GTP and GTE with NF diets resulted in The mean calcium intake was 968.83  29.2 mg / day which falls within the significant reductions (P < 0.05) in % body fat content (10.67 ± 0.09 % vs. 13.77 ± recommended intake of calcium, and the average frequency of intake from milk and 0.26% and 11.53 ± 0.18 % vs. 13.30 ± 0.43 %, respectively), change in % body fat dairy products of the full cohort was 11.7 servings / wk. At high calcium intake (> content (2.70 ± 0.09 % vs. 5.79 ± 0.26 % and 3.56 ± 0.18 % vs. 5.32 ± 0.43 %, 1000 mg / day), the occurrence of overweight was 11 % and 17 % of underweight. respectively), % of body energy fat gain (5.68 ± 0.32 % vs. 8.31 ± 0.46 % and 6.25 ± Dietary calcium intake was significantly inversely associated with BMI of participants 0.55 % vs. 7.97 ± 1.05 %, respectively), % body fat energy (45.36 ± 0.34 % vs. 57.83 ( = 0.001, p < 0.05). It is demonstrated that for each 300 mg increase in daily calcium 2 ± 0.83 % and 52.91 ± 0.75% vs. 55.64 ± 0.91 %, respectively) and change in % body intake there was a positive decrease of 0.3 kg / m in BMI of the subjects. fat energy (6.23 ± 0.34 % vs. 18.70 ± 0.83 % and 13.78 ± 0.75 % vs. 16.51 ± 0.91%, In conclusion, the present study supports the obesity – dietary calcium respectively). relationship but not the milk and dairy products intake. Inadequate intake of calcium It may be concluded that HF diets were effective in increasing weight gain and was strong predictor of BMI and efforts should be made to satisfy the needs in this fat deposition in rats. Administration of GT as GTP or GTE in NF diets, rather than in research area. Moreover, large randomized trials are needed to investigate whether HF diets, led to noticeably less fat accretion, weight gain and energy balance. In this adequate intake from diet or supplementation with calcium will help in the prevention respect, GTP was seen to be more effective than GTE. It seems apparent that GT had and management of obesity. little or no effect on body weight, fat accretion and energy balance in rats fed HF diets

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119. Serum Magnesium Level in a Sample of Jordanians with Type 2 Diabetes (2010) Fairouz A. Al – Nobani\ University of Jordan Supervisor: Dr. Ahmad M. Al – Faqih Co-Supervisor: Dr. Mahmoud A. Alawi

Magnesium deficiency has a negative impact on glucose homeostasis and insulin sensitivity in type 2 diabetic patients. Low plasma magnesium concentration is an indicator of poor magnesium status in diabetics. The aim of this study was to evaluate plasma magnesium concentrations in a group of Jordanian patients with type 2 diabetes compared with non – diabetic subjects. Plasma magnesium concentration was determined in 110 non – diabetic Jordanians (53 males and 57 females), and 114 Jordanians with type 2 diabetes (56 males and 58 females. Both groups were recruited from the outpatient diabetes clinic at Jordan Hospital in Amman the capital of Jordan. Diabetic patients had significantly lower plasma magnesium concentrations (1.83  0.23 mg / dL) compared with the non – diabetic subjects (2.14  0.15 mg / dL) (p < 0.001) with no significant (p > 0.05) difference between males and females. The prevalence of low plasma concentrations (< 1.8 mg / dL) irrespective of gender was in 40.4 % (46 / 114) of the diabetic patients, whereas no body of the non – diabetics did suffer. A significant negative correlation was found between plasma magnesium concentrations and fasting plasma glucose levels (r = - 0.456, p < 0.001) in diabetic patients only. Also, glycosylated hemoglobin (HbA1c) levels were found to be inversely correlated with plasma Mg concentrations (r = - 0.969, p < 0.001) in the diabetic patients. The plasma magnesium levels (1.76  0.22 mg / dL) of subgroup of diabetic patients (n = 76) who had found t have poor glycemic control (HbA1c  7.0 %) were significantly (p < 0.001) lower than the plasma magnesium levels (2.02  0.18 mg / dL) of the diabetic patients (n = 34) with good glycemic control (HbA1c < 7.0 %). In conclusion, low plasma magnesium levels are significantly associated with poorly controlled diabetes in a group of Jordanians with type 2 diabetes.

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119. Serum Magnesium Level in a Sample of Jordanians with 120. Evaluation Of Vitamin B12 Absorption amongVitamin B12 Deficient Patients Type 2 Diabetes (2010) and Investigation of a possible link of Vitamin B12 deficiency with oxidative Fairouz A. Al – Nobani\ University of Jordan stress (2010) Supervisor: Dr. Ahmad M. Al – Faqih Omar Majed Abuyaman\ University of Jordan Co-Supervisor: Dr. Mahmoud A. Alawi Supervisor: Dr. Yousif Y. Bilto

Magnesium deficiency has a negative impact on glucose homeostasis and insulin sensitivity in type 2 diabetic patients. Low plasma magnesium concentration is an We investigated the causes of vitamin B12 deficiency in relation to oxidative indicator of poor magnesium status in diabetics. The aim of this study was to evaluate stress and malabsorption in Jordan. B12 deficient subjects suffered from increased plasma magnesium concentrations in a group of Jordanian patients with type 2 oxidative stress represented by significantly higher level of erythrocyte lipid diabetes compared with non – diabetic subjects. peroxidation among 22 B12 deficient subjects (MDA mean=53.91nmol/g Hb) Plasma magnesium concentration was determined in 110 non – diabetic compared to 53 normal B12 subjects (MDA mean= 27.27 nmol/g Hb) and decreased B12 deficient subjects (mean=0.93 ٤٣ Jordanians (53 males and 57 females), and 114 Jordanians with type 2 diabetes (56 level of erythrocyte reduced glutathione among normal subjects (mean= 1.28 mg/g Hb). However, there was males and 58 females. Both groups were recruited from the outpatient diabetes clinic mg/g Hb) compared to 3٩ at Jordan Hospital in Amman the capital of Jordan. no difference in the level of serum lipid peroxidation, serum and erythrocyte protein Diabetic patients had significantly lower plasma magnesium concentrations (1.83 oxidation, erythrocyte glutathione peroxidase and erythrocyte superoxide dismutase  0.23 mg / dL) compared with the non – diabetic subjects (2.14  0.15 mg / dL) (p < between B12 deficient and normal subjects. B12 deficient subjects absorbed 0.001) with no significant (p > 0.05) difference between males and females. significantly less amount of B12 (active B12 mean increase after 3.5 mcg oral B12 The prevalence of low plasma concentrations (< 1.8 mg / dL) irrespective of doses=12.86 pmol/L) compared to normal B12 subjects (24.15 pmol/L). Active B12 test gender was in 40.4 % (46 / 114) of the diabetic patients, whereas no body of the non – was able to discriminate between the B12 absorption of B12 deficient and normal diabetics did suffer. subjects while the total B12 test was not. The oral physiological dose of 3.5 mcg B12 A significant negative correlation was found between plasma magnesium was better than the 14 mcg dose in the detection of mild malabsorption in the B12 concentrations and fasting plasma glucose levels (r = - 0.456, p < 0.001) in diabetic absorption test. In conclusion, B12 deficiency seems to be linked somehow to oxidative patients only. Also, glycosylated hemoglobin (HbA1c) levels were found to be stress, but this study could not tell whether the B12 deficiency leads to oxidative stress inversely correlated with plasma Mg concentrations (r = - 0.969, p < 0.001) in the or vice versa. Also, we were able to detect B12 malabsorption among Jordanian B12 diabetic patients. deficient subjects, using a modified B12 absorption test, as one cause of B12 deficiency The plasma magnesium levels (1.76  0.22 mg / dL) of subgroup of diabetic in Jordan. patients (n = 76) who had found t have poor glycemic control (HbA1c  7.0 %) were significantly (p < 0.001) lower than the plasma magnesium levels (2.02  0.18 mg / dL) of the diabetic patients (n = 34) with good glycemic control (HbA1c < 7.0 %). In conclusion, low plasma magnesium levels are significantly associated with poorly controlled diabetes in a group of Jordanians with type 2 diabetes.

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121. The Effect of AMURCA (OLIVE OIL LEES) on Lipid Peroxidation and List C: English Abstracts of Ph.D. Student Theses in Jordan in Oil Shelf Life (2010) Food Science and Technology until December,2010. Fawzia Jamal Hammad\ Jordan University of Science & Technology Supervisor: Dr. Sana Janakat

one of olive 1. Influence of Some Heating and Processing Methods on Chemical Changes of ;(ﻁﺮﻁﺐ) Amurca is known as olive oil lees in English and turtub in Jordan oil byproducts which is watery bitter tasting and dark colored sediment that settles at Lipids in Selected Locally Produced Dairy Products (2003) the bottom of olive oil container after several months. In this study, the composition of Saqer M. Herzallah\ University of Jordan Jordanian amurca, total phenol content, antioxidant activity and liperoxidative (LPO) Supervisor: Dr. Mohammad A. Humeid inhibition activity of amurca was assessed, in addition to its effect on Jordanian olive Co-Supervisor: Dr. Khalid Al-Ismail oil shelf life. Gross composition of amurca was as follows; carbohydrates 0.91  0.411 %, Milk lipids are the most diverse milk components as they contain more than 400 proteins 7.0  0.023 %, fats 50.03  1.08 %, moisture 47.1  0.474 % and ash 1.23  fatty acids and sterols, mostly cholesterol. Some of the fatty acids are found to have 0.292 %. Phenol content was 289 mg GAE / 100 g of amurca and antioxidant activity anticarcinogenic properties such as conjugated linoleic acid (CLA), and butyric acid. was 22.3  0.21 mg vitamin E equivalent / 100 g that caused 95.7 % LPO inhibition Milk lipids are usually the most susceptible milk component to oxidation and chemical

and low peroxide value (1.78  0.03 meq O2 / Kg amurca). changes during heat treatment and storage. This will lower their nutritive value and Total phenol content significantly decreased in olive oil over time from 31.6  may adversely affect the consumer’s health. 0.37 mg GAE / 100 g oil at zero time to 6.7  0.19 mg GAE / 100 g in samples taken The objectives of this study were to investigate the effect of heating treatments after 12 months storage (p < 0.05). In contrast total phenol content of samples taken (pasteurization and boiling), microwaving, processing steps and storage of milk and after 12 months of storage from the bottom of container was 17.1  0.30 mg GAE / some locally produced dairy products on chemical changes of milk lipids. Peroxide 100 g oil (p < 0.05). value (POV) p- anisidine value (p-AV), thiobarbituric acid (TBA), free fatty acid, and Antioxidant activity significantly decreased after milling from 1.29  0.004 mg totox value were evaluated. Furthermore, the cholesterol contents, 7-ketocholesterol, trans-isomers formation, CLA content and fatty acid profiles were measured using GC, vitamin E equivalent / 100 g oil to 0.39  0.003 mg vitamin E equivalent / 100 g oil in HPLC and FTIR. samples taken after 12 months of storage, with linear positive correlation with phenol 2 The results revealed that heating treatments of milk do significantly increase the content (r = 0.8811). As expected olive oil samples taken over the period of 12 levels of the oxidation parameters such as POV compared to those of fresh raw milk. months possessed decreasing amounts of phenol content, anti – oxidant activity and The highest POV value (mEq O / kg fat) was for milk pasteurized at 95± 1.0°C for 15 anti – lipoperoxidative activity, which lead to increased peroxide and acid values. In 2 min (0.435), followed by milk heated at 63 ± 1.0°C for 30 min (0.381), whereas, the contrast olive oil samples taken from the bottom of the container after 12 mnths lowest value was for milk pasteurized at 85 ± 1.0°C for 16 sec (0.234). possessed high phenol content, antioxidant activity and anti – lipoperoxidative activity Cholesterol oxides, mostly 7-ketocholesterol were not detected (ND) in all raw and low acid and peroxide values. milk samples. On the contrary, heating milk led to formation of these oxides in These results show that sedimentation of amurca during storage decreases total different quantities. UHT milk prepared from milk powder heated at 140 ± 1.0°C for 4 phenol content, antioxidant activity which decreases anti - lipoperoxidative activity of sec was found to have the highest value of 7-ketocholesterol (80.97μgg-1), followed olive oil and increase acid and peroxide values which will shorten the shelf life of by microwave heated milk for 5 min (31.29μgg-1), whereas the lowest value was in olive oil. Therefore, it is recommended not to completely separate amurca from olive milk pasteurized at 85 ± 1.0°C for 16 sec (3.125μgg-1). oil container and to vigorously shake the container from time to time to elongate the The conventional heating methods of milk did not cause any significant increase shelf life of olive oil. in the trans-isomers content, with the exception of milk heated at 63 ± 1.0°C for 30 min and milk microwaved for 5 min, which were significantly increased by ca. 19% and 31%, respectively.

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List C: English Abstracts of Ph.D. Student Theses in Jordan in Food Science and Technology until December,2010.

1. Influence of Some Heating and Processing Methods on Chemical Changes of Lipids in Selected Locally Produced Dairy Products (2003) Saqer M. Herzallah\ University of Jordan Supervisor: Dr. Mohammad A. Humeid Co-Supervisor: Dr. Khalid Al-Ismail

Milk lipids are the most diverse milk components as they contain more than 400 fatty acids and sterols, mostly cholesterol. Some of the fatty acids are found to have anticarcinogenic properties such as conjugated linoleic acid (CLA), and butyric acid. Milk lipids are usually the most susceptible milk component to oxidation and chemical changes during heat treatment and storage. This will lower their nutritive value and may adversely affect the consumer’s health. The objectives of this study were to investigate the effect of heating treatments (pasteurization and boiling), microwaving, processing steps and storage of milk and some locally produced dairy products on chemical changes of milk lipids. Peroxide value (POV) p- anisidine value (p-AV), thiobarbituric acid (TBA), free fatty acid, and totox value were evaluated. Furthermore, the cholesterol contents, 7-ketocholesterol, trans-isomers formation, CLA content and fatty acid profiles were measured using GC, HPLC and FTIR. The results revealed that heating treatments of milk do significantly increase the levels of the oxidation parameters such as POV compared to those of fresh raw milk.

The highest POV value (mEq O2/ kg fat) was for milk pasteurized at 95± 1.0°C for 15 min (0.435), followed by milk heated at 63 ± 1.0°C for 30 min (0.381), whereas, the lowest value was for milk pasteurized at 85 ± 1.0°C for 16 sec (0.234). Cholesterol oxides, mostly 7-ketocholesterol were not detected (ND) in all raw milk samples. On the contrary, heating milk led to formation of these oxides in different quantities. UHT milk prepared from milk powder heated at 140 ± 1.0°C for 4 sec was found to have the highest value of 7-ketocholesterol (80.97μgg-1), followed by microwave heated milk for 5 min (31.29μgg-1), whereas the lowest value was in milk pasteurized at 85 ± 1.0°C for 16 sec (3.125μgg-1). The conventional heating methods of milk did not cause any significant increase in the trans-isomers content, with the exception of milk heated at 63 ± 1.0°C for 30 min and milk microwaved for 5 min, which were significantly increased by ca. 19% and 31%, respectively.

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The chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage. The CLA content of cheese heated in a microwave oven for 5 min decreased by ca. 21%, while microwave for 10 min caused a decrease of ca. 53% as compared to that of freshly boiled cheese.

2. The Inhibitory Effect of Selected Plant Extracts on Growth and Enterotoxin Production by Clostridium perfringens (2003) Sharaf S. Omar\ University of Jordan Supervisor: Dr. Khalaf S. AL-Delaimy

This study aimed to isolate and characterize Clostridium perfringens from different sources of Jordan environment and to investigate the effect of different concentrations of selected aqueous and ethanol plant extracts on growth, sporulation, and enterotoxin production by C. perfringens. Forty samples of animal dung, soil, water basin, and minced meat were cultured and thirty-four isolates out of fifty isolates were identified as C. perfringens. Two isolates were tested to be enterotoxin positive. Among the twenty-two different aqueous and ethanol plants extracts used Salvia officinalis L. (Sage), Rosmarinus officinalis L. (Rosemary), Origanum syriacum L. (Oregano), Allium sativum L. (Garlic), and Allium cepa L. (Onion) were found to be the most effective plant extracts against growth, sporulation and enterotoxin production of C. perfringens. However, aqueous and ethanol extracts of Capsicum frutescence L. (green hot pepper) stimulated the growth of C. perfringens. The effect of aqueous plant extracts (0.35, 0.40, 0.45, 0.50, 0.55, 0.60 0.65, 0.70, 0.75, 0.80 mg/ml) on growth, sporulation and enterotoxin production were relatively higher than ethanol extracts (0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70 0.75, 0.80 mg/ml). S. officinalis, R. officinalis were the most effective plant extracts while A. cepa had the lowest inhibitory activity. The minimum inhibitory concentration (MIC) of 0.1 mg/ml of aqueous extracts was determined for both S. officinalis and R. officinalis for the C. perfringens ATCC 13124 and C. perfringens J1 and J3 used. Double and four times of the MIC of the extracts were observed for both A. sativum and A. cepa, respectively. In general, the concentrations of aqueous and ethanol plant extracts needed to inhibit sporulation of all three C. perfringens were higher than the concentrations needed to inhibit the growth. S. officinalis and R. officinalis inhibit the enterotoxin production at 0.45 mg/ml plant extracts, the rest of extracts required 0.50 mg/ml or higher up to 0.75 mg/ml to inhibit enterotoxin production by C. perfringens ATCC 13124 and the local isolate J1. The variation in the effect of different extracts on the enterotoxin formation had

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The chemical changes of lipids were generally accelerated with the severity of generally the same trend in inhibiting the growth and sporulation of the bacteria. A. the heat treatment and duration of storage. The CLA content of cheese heated in a cepa extracts were inferior in their effect on the inhibition of the growth, sporulation microwave oven for 5 min decreased by ca. 21%, while microwave for 10 min caused and enterotoxin production. a decrease of ca. 53% as compared to that of freshly boiled cheese. Aqueous and ethanol extracts of S. officinalis, R. officinalis and O. syriacum retained their activity against growth and sporulation of C. perfringens after 72 hrs at different temperatures ranging from 25ºC to 55ºC. However, the MIC of aqueous and ethanol extracts of garlic and onion increased significantly when the extracts were 2. The Inhibitory Effect of Selected Plant Extracts on Growth and Enterotoxin incubated at 5ºC, 35ºC, 45ºC, and 55ºC compared to 25ºC. These results indicate Production by Clostridium perfringens (2003) gradual loss in the plant extracts activity when temperature increased above 25ºC or Sharaf S. Omar\ University of Jordan decreased below 5ºC. Aqueous extracts of A. sativum which had been incubated at Supervisor: Dr. Khalaf S. AL-Delaimy 55ºC for 24 hrs exhibited more than a three–fold decrease in antimicrobial activity

compared to 25ºC. This study aimed to isolate and characterize Clostridium perfringens from different sources of Jordan environment and to investigate the effect of different concentrations of selected aqueous and ethanol plant extracts on growth, sporulation, and enterotoxin production by C. perfringens. Forty samples of animal dung, soil, water basin, and minced meat were cultured and thirty-four isolates out of fifty isolates were identified as C. perfringens. Two isolates were tested to be enterotoxin positive. Among the twenty-two different aqueous and ethanol plants extracts used Salvia officinalis L. (Sage), Rosmarinus officinalis L. (Rosemary), Origanum syriacum L. (Oregano), Allium sativum L. (Garlic), and Allium cepa L. (Onion) were found to be the most effective plant extracts against growth, sporulation and enterotoxin production of C. perfringens. However, aqueous and ethanol extracts of Capsicum frutescence L. (green hot pepper) stimulated the growth of C. perfringens. The effect of aqueous plant extracts (0.35, 0.40, 0.45, 0.50, 0.55, 0.60 0.65, 0.70, 0.75, 0.80 mg/ml) on growth, sporulation and enterotoxin production were relatively higher than ethanol extracts (0.40, 0.45, 0.50, 0.55, 0.60, 0.65, 0.70 0.75, 0.80 mg/ml). S. officinalis, R. officinalis were the most effective plant extracts while A. cepa had the lowest inhibitory activity. The minimum inhibitory concentration (MIC) of 0.1 mg/ml of aqueous extracts was determined for both S. officinalis and R. officinalis for the C. perfringens ATCC 13124 and C. perfringens J1 and J3 used. Double and four times of the MIC of the extracts were observed for both A. sativum and A. cepa, respectively. In general, the concentrations of aqueous and ethanol plant extracts needed to inhibit sporulation of all three C. perfringens were higher than the concentrations needed to inhibit the growth. S. officinalis and R. officinalis inhibit the enterotoxin production at 0.45 mg/ml plant extracts, the rest of extracts required 0.50 mg/ml or higher up to 0.75 mg/ml to inhibit enterotoxin production by C. perfringens ATCC 13124 and the local isolate J1. The variation in the effect of different extracts on the enterotoxin formation had

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3. In Vitro Studies of the Effect of a Fermented Dairy Product Containing Probiotic and Neutraceuticals on Different Characteristic of Intestinal Microflora (2003) Saddam Sh. Awaisheh\ University of Jordan Supervisor: Dr. Malik S.Y. Haddadin

Three isolates of probiotics were selected from 79 isolates of lactic acid bacteria (LAB) and bifidobacteria, derived from the feces of breast fed infants, and used with a combination of three neutraceuticals for the production of therapeutic yogurt. The probiotic potential of these 79 LAB and Bifidobacteria isolates were examined against resistance to pH 2 and 0.3% bile acids (oxgall), autoaggregation sensitivity (adhesion capabilities), antibacterial activities against enteric pathogens, and cholesterol assimilation. Nine of these isolates were found to have potential for use as probiotics. Weak short chain fatty acids (SCFA) production was found among these isolates in both milk and MRS broth. The effect of different concentrations (0.0, 0.1, 0.3, and 0.5mg/ml) of the neutraceuticals, isoflavons, stigmasterols, and -3-fatty acids on the viability of these potential probiotics, was determined. Great variation was found regarding the effect of different concentrations of the neutraceuticals on probiotic viability. The effect of a combination of each neutraceutical concentration, which had produced the maximum effect on the counts of these potential probiotics, was investigated. An in vitro coculture technique was used to study the effect of the probiotic and neutraceutical interaction on the main microbial flora of human gastrointestinal (GI) tract, by using a sample of human feces. A 100 fold reduction in bacterial counts were observed for both Enterobacteriaceae, coliforms and Staphylococcus aureus. Also, a 10 fold reduction was observed in the total facultative aerobes, Clostridium and Bacteroides. From the results obtained above, the physiological, biochemical, and morphological characteristics of probiotic isolates with maximum potential, were further identified. From the 9 isolates, Lactobacillus casei, L. gasseri, and Bifidobacterium infantis and the neutraceuticals combination were chosen for yogurt preparation. A two-step fermentation technique was used, in which a 2% probiotic inoculum with the neutraceuticals combination were added to pasteurized milk, which was then incubated at 37ºC for two hours. This fermentation was followed by the addition of traditional yogurt starter culture (L. bulgaricus and S. thermophilus) for 3 hours at 44ºC. Probiotics yogurt sensory evaluation criteria (including appearance, texture, flavor, odor, and overall acceptability) were studied against regular yogurt as a control. Probiotic yogurt obtained higher, but statistically insignificant scores, over those of the control yogurt. The survival rate of these selected probiotic strains, during storage of

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3. In Vitro Studies of the Effect of a Fermented Dairy Product Containing yogurt at 5ºC in refrigerator for 15 days, was monitored. The maximum increase in the Probiotic and Neutraceuticals on Different Characteristic of Intestinal Microflora counts of the probiotic isolates was observed after two days of fermentation, at log10 (2003) 9.16 and 8.94 for the L. casei and L. gasseri respectively. A further slight increase was Saddam Sh. Awaisheh\ University of Jordan observed for both strains after the tenth day. Two exponential phases of growth were Supervisor: Dr. Malik S.Y. Haddadin observed at the third and tenth days for B. infantis, which had the best survival rate of the selected probiotic strains. Three isolates of probiotics were selected from 79 isolates of lactic acid bacteria These three probiotic strains and with the combination of the neutraceuticals (LAB) and bifidobacteria, derived from the feces of breast fed infants, and used with a have good potential for commercial application in improving the quality and storage combination of three neutraceuticals for the production of therapeutic yogurt. properties of traditional yogurt and other fermented dairy products The probiotic potential of these 79 LAB and Bifidobacteria isolates were examined against resistance to pH 2 and 0.3% bile acids (oxgall), autoaggregation sensitivity (adhesion capabilities), antibacterial activities against enteric pathogens, and cholesterol assimilation. Nine of these isolates were found to have potential for use as probiotics. Weak short chain fatty acids (SCFA) production was found among these isolates in both milk and MRS broth. The effect of different concentrations (0.0, 0.1, 0.3, and 0.5mg/ml) of the neutraceuticals, isoflavons, stigmasterols, and -3-fatty acids on the viability of these potential probiotics, was determined. Great variation was found regarding the effect of different concentrations of the neutraceuticals on probiotic viability. The effect of a combination of each neutraceutical concentration, which had produced the maximum effect on the counts of these potential probiotics, was investigated. An in vitro coculture technique was used to study the effect of the probiotic and neutraceutical interaction on the main microbial flora of human gastrointestinal (GI) tract, by using a sample of human feces. A 100 fold reduction in bacterial counts were observed for both Enterobacteriaceae, coliforms and Staphylococcus aureus. Also, a 10 fold reduction was observed in the total facultative aerobes, Clostridium and Bacteroides. From the results obtained above, the physiological, biochemical, and morphological characteristics of probiotic isolates with maximum potential, were further identified. From the 9 isolates, Lactobacillus casei, L. gasseri, and Bifidobacterium infantis and the neutraceuticals combination were chosen for yogurt preparation. A two-step fermentation technique was used, in which a 2% probiotic inoculum with the neutraceuticals combination were added to pasteurized milk, which was then incubated at 37ºC for two hours. This fermentation was followed by the addition of traditional yogurt starter culture (L. bulgaricus and S. thermophilus) for 3 hours at 44ºC. Probiotics yogurt sensory evaluation criteria (including appearance, texture, flavor, odor, and overall acceptability) were studied against regular yogurt as a control. Probiotic yogurt obtained higher, but statistically insignificant scores, over those of the control yogurt. The survival rate of these selected probiotic strains, during storage of

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4. Study of Acrylamide Level in a Group of Fried and Baked Foods in Jordan browned showed the highest level (4600 μg/kg) of acrylamide among the Arabic sweet (2004) samples of kunafah crust, awamah, haresah and karabeej Halab, that contained 2900, Hani M. Al- Dmoor\ University of Jordan 4000, 4200 and 4200 μg/kg, respectively. Fried potato fingers (French fries ), that Supervisor: Dr. Mohammad A. Humeid represent simple starchy food contained high level of acrylamide (4100 μg/kg) Co-supervisor: Dr. Mahmoud Alawi compared with falafel (3500μg/kg) and fried kobbeh (3600 μg/kg) that represent com-

posed foods rich in protein. Acrylamide is a potential health hazardous compound, occurring in baked and Extending the time of frying of falafel, karabeej Halab and fried kobbeh caused a fried food as a result of excessive dry heating during preparation and / or processing of significant increase in the acrylamide content. The excessive use of frying oil caused a foods. This study aimed at investigating the acrylamide content in selected fried and significant increase in the acrylamide content ( 33 % ) in falafel compared with that baked foodstuffs commonly consumed in Jordan and comparing the effect of different fried in fresh oil. processing factors on its level. Seventeen food items representing four groups of food (breads, fine bakery products, Arabic sweets and fried foodstuffs) were chosen and purchased from the local markets after collecting data on their formulation and preparation or processing conditions. The selected foods are produced under different conditions (ingredients, method of preparing, pH, heating time and temperature). Furthermore, a controlled study was conducted on four types of foods (falafel, fried kobbeh, potato and karabeej Halab). Acrylamide content was extracted with 2-butanone and analyzed via GC / MS / EI using the method of Biedermann et al., (2002). The extraction procedure of acrylamide from the samples had been modified and improved by the researcher to optimize recovery. Acrylamide was found in 15 out of 17 of the tested food item samples at varying levels as a result of the differences in formulation and preparation or processing conditions. Acrylamide content of yeast fermented Arabic bread that is usually baked at high temperature and short time (35-45 sec. at 450- 500 ºC for thin Lebanese type and 60-90 sec. at 300-350 ºC for thick kmaaj type), boiled potatoes and unheated dough of falafel, fried kobbeh and karabeej Halab were below the detectable level (180 μg/kg) of acrylamide . Whereas the Arabic bread leavened by yeast and sodium bicarbonate (mashrooh) or solely by sodium bicarbonate (shrak) and baked under comparable conditions of Arabic bread were found to contain acrylamide at levels of 1200 and 1800μg/kg respectively. This demonstrates the effect of increasing pH, due to the addition of sodium bicarbonate as a leavening agent. In comparison to the rapidly baked Arabic bread, hamam bread that is a loaf type, baked at 280 ºC for 18 min and having a well developed brown crust showed an acrylamide average of 3300 μg / kg. Fine (cracker type) bakery products, Arabic sweets and fried foods, their pH values ranging between 6.2 to 8 showed relatively high concentrations of acrylamide (2400 to 5200 μg/kg). Kirshaleh baladieh that is leavened by both bacterial flora and sodium bicarbonate was found to have the highest value (5200 μg/kg) among cracker types which contain 4300, 4700 and 4700 μg/kg for fermented kirshaleh, sweet kirshaleh and improved ka´ak respectively. Bormah crust which is thoroughly 313 314 Volume 11, No. 25, 2011 314

Arab Journal of Food & Nutrition browned showed the highest level (4600 μg/kg) of acrylamide among the Arabic sweet samples of kunafah crust, awamah, haresah and karabeej Halab, that contained 2900, 4000, 4200 and 4200 μg/kg, respectively. Fried potato fingers (French fries ), that represent simple starchy food contained high level of acrylamide (4100 μg/kg) compared with falafel (3500μg/kg) and fried kobbeh (3600 μg/kg) that represent com- posed foods rich in protein. Extending the time of frying of falafel, karabeej Halab and fried kobbeh caused a significant increase in the acrylamide content. The excessive use of frying oil caused a significant increase in the acrylamide content ( 33 % ) in falafel compared with that fried in fresh oil.

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5. A Study of the Development of Vegetable Based Milk from Decorticated Sesame (Seamum indicum) and Its Utilization (2004) Khaled H. Abu-Alruz\ University of Jordan Supervisor: Dr. Mohammad A. Humeid

In this study, the possibility of producing sesame milk from decorticated sesame seed and its utilization in the production of other dairy imitations was investigated. The sesame milk was produced according to the following basic steps: wet milling of weighed amount of decorticated sesame seed and water, homogenization using a colloidal mill and removing of insoluble materials by squeezing the milk through cheese cloth. 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, sesame: water ratio, heat treatment of sesame milk and the addition of NaCl, sulfite, dairy products, hydrocolloids and flavorings. Heat treatments during all steps of processing proved to be the most important factor in determining the yield and quality of sesame milk. Addition of stabilizers and flavorings further improved the dispersion stability and sensory attributes. The best treatment was pasteurized sesame milk (75 C for 5 minutes) with 12% initial sesame seed concentration (previously dried at 170 C for 5 seconds) and formulated with the addition of 2% sucrose, 0.075% carboxy methyl cellulose (CMC) and 0.03% coconut flavor. The developed procedure for sesame milk production resulted in high yield, excellent dispersion stability and good sensory acceptability. Sesame yoghurt experiments were carried out using pasteurized sesame milk (75C for 5 minutes) with 14% initial sesame seed concentration plus 2.7% glucose and different dairy products: lactose, cheese dried whey (CDW), non-fat dried milk (NFDM) and skim milk. The formulas were fermented using commercial yoghurt starter culture for different times. The addition of dairy products was essential to promote acid and flavor development. The texture of all the resulted yoghurt lacked the typical set yoghurt body and was similar to that of drinking yoghurt. The best formula was sesame milk with 2% CDW followed by sesame milk with 2% NFDM and then by sesame milk extended with skim milk in a ratio of 1:1. The optimum fermentation times were 6, 8 and 8 hours respectively. Gums were used to develop sesame set yoghurt (with the three best formulas) and sesame yoghurt drink (with the first formula only). The best set yoghurt was produced from the first formula (sesame milk with 2% CDW) plus 0.6% pectin and 0.2% CMC. The best yoghurt drink was produced from the first formula plus 0.2% guar gum and pasteurized at 75 C for 5 minutes. Selected formulas of sesame set yoghurt were selected to produce concentrated yoghurt (Labaneh) using the traditional method (straining in cloth bag). The best labaneh was produced from sesame set yoghurt prepared from sesame milk formulated with 2% NFDM, 0.2% carragenan, 0.2% locust bean gum and 0.2% gum Arabic. All attempts to produce sesame cheese 315 316 Volume 11, No. 25, 2011 Arab Journal of Food & Nutrition by heat coagulation or fermentation with using gums had failed.

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6. Investigations on Imparting Stretchability and Meltability to White Brined 7. Investigation on Heat-Treatment and Packaging of Labaneh as a Means of Nabulsi Cheese (2004) Preservation (2004) Jihad “Mohammad Rafeq” Quasem\ University of Jordan Lotus A. Asad\ University of Jordan Supervisor: Dr. Mohammad Ali Humeid Supervisor: Dr. Mohammad A. Humeid Co-Supervisor: Dr. Mohammad I. Yamani Boiled white brined (Nabulsi cheese) is the mostly consumed in Jordan, this cheese should show meltability and high stretchability in order to fit in the production In this study the effect of heat treatment and packaging of labaneh as a means of of high quality Kunafa and other popular local sweets and pastries. However, these preservation to increase shelf life was investigated. Labaneh was heated at different characteristics are rarely available when usual processing and preservation methods temperature-time combinations. It was found that all the fifteen temperature-time are used. The most outstanding characteristic of Nabulsi cheese is the long keeping combinations tested resulted in different levels of grittiness evaluated as a texture ability (more than one year) without refrigeration, since it is preserved in concentrated defect. The combinations 65C for 3min and 700C for 1min were selected since they brine (up to 25%). This work was based on the hypothesis that it would be possible to resulted in lower levels of grittiness. imply meltability and stretchability to the cheese by adjusting pH or by adding low The addition of eleven single hydrocolloids and selected combinations of, at concentrations of emulsifier salts or proteolytic enzymes to the original brine that may different concentrations (0.2, 0.3, 0.4, 0.6 and 0.8% (w\w) was tested to improve the specifically act on cross-linking bonds of casein. heat stability of labaneh. Guar gum at 0.2 and 0.3% (w/w) gave the most acceptable A new apparatus for measuring the actual stretchability was designed and results including sensory characteristics. However, temperatures higher than 750C constructed; measurements on different cheeses proved its validity and reliability to caused grittiness and using higher levels of guar gum did not improve the texture of measure stretchability up to 80cm. Detailed treatments revealed the success of the heated labaneh. proposed assumptions in inducing meltability and stretchability to cheese processed Increasing the concentration of table salt to levels higher than 1% (w\w) resulted and preserved according to the traditional methods. in grittiness as well as increasing syneresis ability of labaneh upon heat treatment in The following results were obtained:1. It is possible to imply a low but acceptable level spite of stabilization with guar gum. of stretchability and meltability through adjustment of the pH in the range of 5.4-5.8 by Hot filling of labaneh after heat treatment proved to be effective in increasing the adding calculated amounts of citric acid considering the buffering capacity of the cheese and shelf life of the product from less than two weeks to more than several months; e.g. storing it for few weeks to reach equilibrium. 2. It was found that adding puromelt C1 labaneh heated at 65C for 3min, packaged in glass jars and stored under refrigeration composed of (sodium citrate, sodium 2. phosphate and sodium polyphosphate) or had a shelf life of 300 days, whereas, the corresponding samples hot filled in monosodium phosphate of 0.2% (w/w) calculated on total sample, including its polypropylene had a shelf life of 180 days probably due to air diffusion in the not original brine, is capable of inducing high levels of stretchability and meltability after hermetically closed polypropylene cups. the 3rd week of storage at room temperature. 3. It was found that adding papain It was confirmed that the pH value plays a significant role in determining the (extracted from papaya) or rennilase (pro duced from Mucor sp.) at 0.005% (w/w) heat stability of the pasteurized labaneh and this explained the differences in heat calculated on total sample, including its original brine, and adjusting pH to 5.8 is stability observed in the six cultures tested. A pH of 4 seems to be optimal for capable to induce high levels of stretchability and meltability after the 2nd week of stability and sensory quality of labaneh. storage at room temperature. Papain treatment was superior to the other enzyme treatments in the absence of proteins desolation over long treatment period as well as development of highly fibrous structure upon stretching and consistency of stretchability for more than four weeks of storage. Conformational experiments proved the applicability of the new method on commercial Nabulsi cheese samples. Sensory evaluation revealed the superiority of puromelt C1 treatment with significant differences over papain treatment as well as commercial Mashmouleh cheese that has high meltability and stretchability when used in Kunafa making. Volume 11, No. 25, 2011 318 317 318

Arab Journal of Food & Nutrition

6. Investigations on Imparting Stretchability and Meltability to White Brined 7. Investigation on Heat-Treatment and Packaging of Labaneh as a Means of Nabulsi Cheese (2004) Preservation (2004) Jihad “Mohammad Rafeq” Quasem\ University of Jordan Lotus A. Asad\ University of Jordan Supervisor: Dr. Mohammad Ali Humeid Supervisor: Dr. Mohammad A. Humeid Co-Supervisor: Dr. Mohammad I. Yamani Boiled white brined (Nabulsi cheese) is the mostly consumed in Jordan, this cheese should show meltability and high stretchability in order to fit in the production In this study the effect of heat treatment and packaging of labaneh as a means of of high quality Kunafa and other popular local sweets and pastries. However, these preservation to increase shelf life was investigated. Labaneh was heated at different characteristics are rarely available when usual processing and preservation methods temperature-time combinations. It was found that all the fifteen temperature-time are used. The most outstanding characteristic of Nabulsi cheese is the long keeping combinations tested resulted in different levels of grittiness evaluated as a texture ability (more than one year) without refrigeration, since it is preserved in concentrated defect. The combinations 65C for 3min and 700C for 1min were selected since they brine (up to 25%). This work was based on the hypothesis that it would be possible to resulted in lower levels of grittiness. imply meltability and stretchability to the cheese by adjusting pH or by adding low The addition of eleven single hydrocolloids and selected combinations of, at concentrations of emulsifier salts or proteolytic enzymes to the original brine that may different concentrations (0.2, 0.3, 0.4, 0.6 and 0.8% (w\w) was tested to improve the specifically act on cross-linking bonds of casein. heat stability of labaneh. Guar gum at 0.2 and 0.3% (w/w) gave the most acceptable A new apparatus for measuring the actual stretchability was designed and results including sensory characteristics. However, temperatures higher than 750C constructed; measurements on different cheeses proved its validity and reliability to caused grittiness and using higher levels of guar gum did not improve the texture of measure stretchability up to 80cm. Detailed treatments revealed the success of the heated labaneh. proposed assumptions in inducing meltability and stretchability to cheese processed Increasing the concentration of table salt to levels higher than 1% (w\w) resulted and preserved according to the traditional methods. in grittiness as well as increasing syneresis ability of labaneh upon heat treatment in The following results were obtained:1. It is possible to imply a low but acceptable level spite of stabilization with guar gum. of stretchability and meltability through adjustment of the pH in the range of 5.4-5.8 by Hot filling of labaneh after heat treatment proved to be effective in increasing the adding calculated amounts of citric acid considering the buffering capacity of the cheese and shelf life of the product from less than two weeks to more than several months; e.g. storing it for few weeks to reach equilibrium. 2. It was found that adding puromelt C1 labaneh heated at 65C for 3min, packaged in glass jars and stored under refrigeration composed of (sodium citrate, sodium 2. phosphate and sodium polyphosphate) or had a shelf life of 300 days, whereas, the corresponding samples hot filled in monosodium phosphate of 0.2% (w/w) calculated on total sample, including its polypropylene had a shelf life of 180 days probably due to air diffusion in the not original brine, is capable of inducing high levels of stretchability and meltability after hermetically closed polypropylene cups. the 3rd week of storage at room temperature. 3. It was found that adding papain It was confirmed that the pH value plays a significant role in determining the (extracted from papaya) or rennilase (pro duced from Mucor sp.) at 0.005% (w/w) heat stability of the pasteurized labaneh and this explained the differences in heat calculated on total sample, including its original brine, and adjusting pH to 5.8 is stability observed in the six cultures tested. A pH of 4 seems to be optimal for capable to induce high levels of stretchability and meltability after the 2nd week of stability and sensory quality of labaneh. storage at room temperature. Papain treatment was superior to the other enzyme treatments in the absence of proteins desolation over long treatment period as well as development of highly fibrous structure upon stretching and consistency of stretchability for more than four weeks of storage. Conformational experiments proved the applicability of the new method on commercial Nabulsi cheese samples. Sensory evaluation revealed the superiority of puromelt C1 treatment with significant differences over papain treatment as well as commercial Mashmouleh cheese that has high meltability and stretchability when used in Kunafa making. Volume 11, No. 25, 2011 317 318 319

Arab Journal of Food & Nutrition

8. Investigation of Anti- Bacillus cereus and Antioxidant Activities of Selected Edible Plant Extracts (2005) Mahmoud N. Hamdan\ University of Jordan Supervisor: Dr. Khalaf S. Al- Deliamy Co-Supervisor: Dr. Kalid Al-Ismail

This study investigated the anti-Bacillus cereus and anti-oxidant effects of some edible plants. Water and ethanol extracts were used. B. cereus isolation was performed. Forty-two local samples from soil, manure, animal dung, eggshell, boiled potatos, cooked rice, dairy products and minced meat were collected and examined morphologically for B. cereus. Forty-eight isolates were obtained and characterized. A number of 11 isolates was suspected and one isolate was confirmed as B. cereus and designated as J2. Twenty different edible plants extracts (water and ethanol) were tested for their anti-B. cereus and antioxidant activities. The disk diffusion and pour plate methods were used. Out of the twenty plants tested, sumac and rossle were found to have an anti-B. cereus growth (viable cells and spores) activity against J2 and a reference B. cereus isolate (J1). Those two plant extracts (sumac and rossle) had high contents of phenolic compounds of 250 and 60mg/g extract respectively dry matter, considerable antioxidant activity and reducing power. Parsley, fenugreek, wild mint and bay leaves extracts showed moderate anti- B. cereus action, high scavenging activity and variable quantities of phenolics with different reducing power properties. Heat treatment of the water extract of both sumac and rossle at 70ºC for short duration (3 minutes) did not affect their anti-spore growth activity, while, different temperatures (50,75 and 100ºC) for longer duration (15 minutes) caused variable effects. Minimum inhibitory concentration (MIC), in synthetic medium, of the two water extracts; sumac and rossle were 8.5 and 18.0 mg/ml against isolate J1 and 15.0 mg/ml nutrient broth (NB) and more than 20.0 mg /ml against J2 respectively. The anti-B. cereus effect of sumac water extract was enhanced to 100% when 1-3% NaCl (w/v) were added to extract samples and applied at 0.84mg/ml medium. When 0.84mg/ml of the extract was applied without salt, the inhibition was 20 and 7% against the two isolates and when 1,2 and 3% NaCl solution were applied separately the inhibition was 9, 40 and 60% against J1 and 6, 25 and 70% against J2 . The anti-B. ceruse effect of water extract of sumac and rossle varied with different pH values. Cold storage of the water extract of sumac at higher concentration 2.0 mg/ml NB at 4°C for 72 hrs did not affect its activity whereas when lower concentration(0.5mg/ml) were examined at 72hrs, its inhibition activity was reduced gradually from 100% to 44, 40, 35 %. When the time of storage reached 96 hrs, the activity decreased by 50 and 24% at (2.0mg/ml NB) and (0.5 mg/ml NB) respectively. Sumac and rossle water extracts at(2mg/g beef ) and the synthetic antioxidant BHT(0.02%) were added to contaminated minced beef Volume 11, No. 25, 2011 320 319

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8. Investigation of Anti- Bacillus cereus and Antioxidant Activities of Selected samples with the isolate J2 comparing their keeping effect with control. These samples Edible Plant Extracts (2005) were stored at refrigerated temperature 4ºC for 6days. Sumac kept the bacterial Mahmoud N. Hamdan\ University of Jordan number at the same level during the storage time(6days) compared to the control Supervisor: Dr. Khalaf S. Al- Deliamy samples in which the bacterial count was increased by one log cycle, while in case of Co-Supervisor: Dr. Kalid Al-Ismail rossle water extract and BHT, the bacterial number was reduced by one log cycle. In the same experiment, No organolyptic defect was observed in treated samples while This study investigated the anti-Bacillus cereus and anti-oxidant effects of some the coulrol organolypticlly spoiled. edible plants. Water and ethanol extracts were used. B. cereus isolation was Water extracts of sumac, wild mint, purslane and cumin showed high amounts of performed. Forty-two local samples from soil, manure, animal dung, eggshell, boiled phenolics ranging from 250 to 100mg/g on dry matter basis. The free radical potatos, cooked rice, dairy products and minced meat were collected and examined scavenging activity and the reducing power of the two water and ethanol was variable. morphologically for B. cereus. Forty-eight isolates were obtained and characterized. A The free radical scavenging activity of the different plants in descending order were : number of 11 isolates was suspected and one isolate was confirmed as B. cereus and parsley, fenugreek, wild mint and purslane for water extract, and parsley, rossle, designated as J2. Twenty different edible plants extracts (water and ethanol) were fenugreek, bay leaves, dwarf chicory and sumac for ethanol extract. Reducing power tested for their anti-B. cereus and antioxidant activities. The disk diffusion and pour activities of water extracts of mustard, rossle, chard, and fiddle dock ranged from plate methods were used. Out of the twenty plants tested, sumac and rossle were found 0.903 to 0.780 absorbance at 700nm according to the Ferric Reducing Antioxidant to have an anti-B. cereus growth (viable cells and spores) activity against J2 and a Method (FRAM, where as for ethanol extracts of sumac, chard, parsley, mustard, reference B. cereus isolate (J1). Those two plant extracts (sumac and rossle) had high fiddle dock and grape leaves ranged from 0.903 to 0.790. The anti-oxidant activities of contents of phenolic compounds of 250 and 60mg/g extract respectively dry matter, sumac, rossle and BHT were compared using minced beef. Sumac had the highest considerable antioxidant activity and reducing power. Parsley, fenugreek, wild mint anti-oxidant activity comparing to the other treatments including synthetic antioxidant and bay leaves extracts showed moderate anti- B. cereus action, high scavenging mixture (BHA+BHT 1:1). Rossle accelerated the oxidation process in this test when activity and variable quantities of phenolics with different reducing power properties. compared to control Heat treatment of the water extract of both sumac and rossle at 70ºC for short duration (3 minutes) did not affect their anti-spore growth activity, while, different temperatures (50,75 and 100ºC) for longer duration (15 minutes) caused variable effects. Minimum inhibitory concentration (MIC), in synthetic medium, of the two water extracts; sumac and rossle were 8.5 and 18.0 mg/ml against isolate J1 and 15.0 mg/ml nutrient broth (NB) and more than 20.0 mg /ml against J2 respectively. The anti-B. cereus effect of sumac water extract was enhanced to 100% when 1-3% NaCl (w/v) were added to extract samples and applied at 0.84mg/ml medium. When 0.84mg/ml of the extract was applied without salt, the inhibition was 20 and 7% against the two isolates and when 1,2 and 3% NaCl solution were applied separately the inhibition was 9, 40 and 60% against J1 and 6, 25 and 70% against J2 . The anti-B. ceruse effect of water extract of sumac and rossle varied with different pH values. Cold storage of the water extract of sumac at higher concentration 2.0 mg/ml NB at 4°C for 72 hrs did not affect its activity whereas when lower concentration(0.5mg/ml) were examined at 72hrs, its inhibition activity was reduced gradually from 100% to 44, 40, 35 %. When the time of storage reached 96 hrs, the activity decreased by 50 and 24% at (2.0mg/ml NB) and (0.5 mg/ml NB) respectively. Sumac and rossle water extracts at(2mg/g beef ) and the synthetic antioxidant BHT(0.02%) were added to contaminated minced beef Volume 11, No. 25, 2011 319 320 321

Arab Journal of Food & Nutrition

9. Study of Addition of Some Dried Fruit Extracts on the Growth and Stability of Bifidobacteria in Different Milk Types (2005) Meshref Awad Al-Rowaily\ University of Jordan Supervisor: Dr. Mohammed I. Yamani Co-Supervisor: Dr. Mohammad A. Humeid

The objectives of the study were to screen the ability of three dried fruit (figs, raisins, two types of dates hilwa and sukary) extracts to stimulate the growth of two selected strains of Bifdobacteria (B .infantis, B. angulatum ) inoculated in three milk types (cow, goats and camel), to investigate their effects on the stability of the bacteria during cooled storage and to study the feasibility of production of acceptable healthy drinks based on milk. Fruit extracts were prepared by hot soaking of dried fruits at 70°C, then sterilized at 120°C and finally mixed with milk types at three concentration levels (10, 15, 20% v/v). The growth study was conducted by inoculation of milk types and their pasteurized products (90 °C / 20 min) with Bifidobacterium infantis or B. angulatum to contain 106 cfu/ml and incubated at 37 °C for 16 h. The bacterial counts were conducted at the beginning and every four hours for a period of 16 hr. The inoculated milk products were also stored at 4°C for 15 days during which the viability of the bacteria, hydrogen ion concentration was measured and the coagulation was monitored every three days for the same periods. No significant differences were found in the growth of the two starter cultures in most treatments, regardless of the type of milk and fruit extract as well as concentration and incubation time. The pH of the control milk samples as well as that of the different milk preparations decreased gradually during incubation and refrigerated storage at 4 °C for 15 days. This indicated activity of the bacteria and/or their enzyme systems. The sensory evaluation of six selected bifidus milk preparations three prepared from cow’s, goat’s and camel’s milk with raisin extract and three with hilwa dates extracts each at10% (v/v) level, revealed a moderate acceptability of cow’s milk-raisin extract preparation with no significant differences from cow›s milk with hilwa dates extract and camel’s milk with hilwa dates extract preparations ; the least significant acceptance at (P< 0.05) was observed for goat’s milk preparations.

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9. Study of Addition of Some Dried Fruit Extracts on the Growth and Stability of 10. A Study of Selected Sensory and Chemical Quality Aspects of Rumi and Bifidobacteria in Different Milk Types (2005) Nabali Olive Oil (2005) Meshref Awad Al-Rowaily\ University of Jordan Yousef Hussein Ali Tawalbeh\ University of Jordan Supervisor: Dr. Mohammed I. Yamani Supervisor: Dr. Ali Kamil Al-Saed Co-Supervisor: Dr. Mohammad A. Humeid Co-Supervisor: Dr. Khalid Al-Ismail

The objectives of the study were to screen the ability of three dried fruit (figs, Sensory data as described by trained panels, several characteristics (acidity, raisins, two types of dates hilwa and sukary) extracts to stimulate the growth of two peroxide value, extinction coefficients at 232 and 270nm, oxidative stability, and selected strains of Bifdobacteria (B .infantis, B. angulatum ) inoculated in three milk chemical composition data (fatty acids, the main unsaponifiable substances and total types (cow, goats and camel), to investigate their effects on the stability of the bacteria phenols) were studied for twenty four olive oil samples, obtained from Bani-Kanana during cooled storage and to study the feasibility of production of acceptable healthy district, of two main local olive varieties (Nabali and Rumi) at four harvesting dates in drinks based on milk. 2004. The effect of the variety and olive harvesting dates, on several sensory, Fruit extracts were prepared by hot soaking of dried fruits at 70°C, then sterilized physicochemical and other compositional data, had been studied as an attempt to at 120°C and finally mixed with milk types at three concentration levels (10, 15, 20% understand relationships between sensory and chemical properties of Nabali and Rumi v/v). The growth study was conducted by inoculation of milk types and their olive oils. pasteurized products (90 °C / 20 min) with Bifidobacterium infantis or B. angulatum The proper harvesting dates, as indicated by the maturation index were between to contain 106 cfu/ml and incubated at 37 °C for 16 h. The bacterial counts were 10/11-28/11 for Rumi and 22/11- 7/12 for Nabali. The organoleptic assessment of conducted at the beginning and every four hours for a period of 16 hr. The inoculated olive oil for its quality classification was not satisfactory and it is preferred to be done milk products were also stored at 4°C for 15 days during which the viability of the parallel with acidity determination. bacteria, hydrogen ion concentration was measured and the coagulation was monitored The positive attributes (fruity, bitter and pungent) were significantly increased in every three days for the same periods. Nabali olive oil toward the harvesting date (level), this improvement was parallel to No significant differences were found in the growth of the two starter cultures in the increase in the total phenol. Such a significant change was not observed in Rumi most treatments, regardless of the type of milk and fruit extract as well as variety. concentration and incubation time. The pH of the control milk samples as well as that The intensity of rancid attribute in Rumi olive oil was significantly higher than of the different milk preparations decreased gradually during incubation and that in Nabali oil at all harvesting dates with no correlation with the tested oxidation refrigerated storage at 4 °C for 15 days. This indicated activity of the bacteria and/or parameters. The trained panel could not detect any increase in intensity of rancid their enzyme systems. attribute with progressive harvesting date, though peroxide value, OD 232 and OD 270 The sensory evaluation of six selected bifidus milk preparations three prepared in both Nabali and Rumi olive oil were significantly increased. from cow’s, goat’s and camel’s milk with raisin extract and three with hilwa dates Low but significantly higher levels of fusty and musty attributes were traced in extracts each at10% (v/v) level, revealed a moderate acceptability of cow’s milk-raisin Rumi olive oil rather than in Nabali olive oil. These findings were correlated with the extract preparation with no significant differences from cow›s milk with hilwa dates acidity values. extract and camel’s milk with hilwa dates extract preparations ; the least significant The peroxide and OD 232 values of Nabali and Rumi olive oils were sig- acceptance at (P< 0.05) was observed for goat’s milk preparations. nificantly increased throughout the harvesting period. The total phenol content in olive oil was significantly increased until the optimal harvesting date then significantly decreased for both olive varieties. Tochopherol content decreased significantly after the optimum harvesting date in Rumi but not in Nabali olive oil. B-sitosterol contents, which were found to form the majority of total sterols (more than 94%) in Rumi and Nabali olive oil, increased significantly until the optimum harvesting date, whereas the squalene contents (precursor of sterols) in both varieties decreased. Volume 11, No. 25, 2011 321 322 323

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The induction periods in all samples were clearly related to their contents of total 11. A Study of Predominant Microorganisms in the Fermentation of Milk Used in phenols and tocopherols, which indicated a correlation between stability and total Jameed Production (2006) phenols and tocopherols contents. The Rumi oil was found to be significantly higher Rania Mohammed Al Groum\ University of Jordan than Nabali oil in stearic acid, heptadecenoic (C17:1), heptadecanoic (C17:0), Supervisor: Dr. Mohammed Isam Yamani palmitoleic, B-sitosterol and tocopherols; while the Nabali oil was higher in palmitic acid, arachidic acid and stigmasterol. Jameed is one of the main fermented milk product produced in Jordan. It is usually prepared at household scale by the traditional method which depends on the Throughout the harvesting period studied, palmitic and stearic acids decreased su`on as container for fermentation milk then churning for separating butter from significantly. In comparison, linoleic, linolenic and heptadecenoic (C17:1) acids fermented milk or the improved methods which using plastic containers or stainless showed a significant increase until optimum harvesting date. Arachidic acid (C20:0) steel for fermentation and electrical motor for separating butter from the fermented increased significantly throughout the harvesting period in Rumi olive oil. milk instead of su’on. The present study was conducted to evaluate the microbial quality of fermented milk used in jameed production by the traditional and the improved methods, and to test the sensory quality ofjameed produced from fermented milk. Twenty samples of fermented milk used in jameed production were collected from different houses in villages around Karak, Jordan. Ten samples of fermented milk produced by traditional method, another ten samples of fermented milk produced by improved method. Also the steps which followed in each method of production were investigated, then it was noticed that the fermentation in both methods was naturally and continuously throughout the season with least degrees of producers overlapping. Directly before churning the pH of the samples of fermented milk produced by the traditional method ranged between 3.42 to 4.15 with an average of 3.63; T.A.% value ranged between 1.9 to 2.8% with an average of 2.15% . But in the improved method pH value ranged between 3.42 to 4.16 with an average of 3.69; while titratable acidity % ranged between 1.98 to 2.6 % with an average of 2.33 %. Enterobactereaceae count was nil (<10) in all fermented milk samples. In the traditional method LAB count ranged between 5.7x107 to 3.5x 109 cfu/g with an average of I .38x 109 cfu/g While in the improved method LAB count ranged between 6.40x106 to 1.90x108 cfu/g with an average of 6.51x107 cfu/g. while. Yeast count in the traditional method ranged between 7.2x 106 to 1 .2x 108 cfu/g, with an average of 6.03x107 cfu/g. While yeast count in the improved method ranged between 5.0x106 to 4.2x107cfu/g, with an average of 2.31x107cfu/g. Rod LAB (Lactobacillus) was the most frequently isolated LAB in all fermented milk samples. Isolated LAB were identified to genus and species level. Predominant LAB species in su’on fermented milk samples were isolated, Lactobacillus delebrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactococcus rafinolactis, Lactococcus lactis subsp. Lactis, Lactobacillus lactis, Lactobacillus coporophilus. Predominant LAB species in fermented milk samples produced by the improved method belonged to the following species, Lactobacillus delebrueckii subsp.

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The induction periods in all samples were clearly related to their contents of total 11. A Study of Predominant Microorganisms in the Fermentation of Milk Used in phenols and tocopherols, which indicated a correlation between stability and total Jameed Production (2006) phenols and tocopherols contents. The Rumi oil was found to be significantly higher Rania Mohammed Al Groum\ University of Jordan than Nabali oil in stearic acid, heptadecenoic (C17:1), heptadecanoic (C17:0), Supervisor: Dr. Mohammed Isam Yamani palmitoleic, B-sitosterol and tocopherols; while the Nabali oil was higher in palmitic acid, arachidic acid and stigmasterol. Jameed is one of the main fermented milk product produced in Jordan. It is usually prepared at household scale by the traditional method which depends on the Throughout the harvesting period studied, palmitic and stearic acids decreased su`on as container for fermentation milk then churning for separating butter from significantly. In comparison, linoleic, linolenic and heptadecenoic (C17:1) acids fermented milk or the improved methods which using plastic containers or stainless showed a significant increase until optimum harvesting date. Arachidic acid (C20:0) steel for fermentation and electrical motor for separating butter from the fermented increased significantly throughout the harvesting period in Rumi olive oil. milk instead of su’on. The present study was conducted to evaluate the microbial quality of fermented milk used in jameed production by the traditional and the improved methods, and to test the sensory quality ofjameed produced from fermented milk. Twenty samples of fermented milk used in jameed production were collected from different houses in villages around Karak, Jordan. Ten samples of fermented milk produced by traditional method, another ten samples of fermented milk produced by improved method. Also the steps which followed in each method of production were investigated, then it was noticed that the fermentation in both methods was naturally and continuously throughout the season with least degrees of producers overlapping. Directly before churning the pH of the samples of fermented milk produced by the traditional method ranged between 3.42 to 4.15 with an average of 3.63; T.A.% value ranged between 1.9 to 2.8% with an average of 2.15% . But in the improved method pH value ranged between 3.42 to 4.16 with an average of 3.69; while titratable acidity % ranged between 1.98 to 2.6 % with an average of 2.33 %. Enterobactereaceae count was nil (<10) in all fermented milk samples. In the traditional method LAB count ranged between 5.7x107 to 3.5x 109 cfu/g with an average of I .38x 109 cfu/g While in the improved method LAB count ranged between 6.40x106 to 1.90x108 cfu/g with an average of 6.51x107 cfu/g. while. Yeast count in the traditional method ranged between 7.2x 106 to 1 .2x 108 cfu/g, with an average of 6.03x107 cfu/g. While yeast count in the improved method ranged between 5.0x106 to 4.2x107cfu/g, with an average of 2.31x107cfu/g. Rod LAB (Lactobacillus) was the most frequently isolated LAB in all fermented milk samples. Isolated LAB were identified to genus and species level. Predominant LAB species in su’on fermented milk samples were isolated, Lactobacillus delebrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactococcus rafinolactis, Lactococcus lactis subsp. Lactis, Lactobacillus lactis, Lactobacillus coporophilus. Predominant LAB species in fermented milk samples produced by the improved method belonged to the following species, Lactobacillus delebrueckii subsp.

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bulgaricus, Lactococcus Lactis subsp. Lactis, Streptococcus the rnwphilus, 12. A Study of the Production of Hamam Bread with the Sponge and Dough Lactobacillu lactis, Lactococcus rafin olactis. Method and Its Effect on the Stability of Lactulose Isolated yeasts were identified to species level. Saccharoinyces cerevisiae was and Some Phytostosterols (2007) the most frequently isolated yeasts in fermented milk samples. Predominant yeast Radwan Yousef Mustafa Ajo\ University of Jordan species in su’on fermented milk samples, Pichiafermentans, Candida blankii, Supervisor: Dr. Ayed S. Amr Trichospooa cutanuni, Cryptococcus curvatus, Saccharontyces dairensis, Co-Supervisor: Dr. Malik S. Haddadin Kluveromyces rnarxianus var bulgaricus, Geotrichuni candiduin, Candida buffonii. Also predominant yeast species in fermented milk samples produced by improved The objectives of this study were to investigate the possibility of using the method belonged to Candida kefyer, Kluveromyces. marxianus. bulgaricus, Pichia. Sponge and Dough (SPD) method in the production of Hamam bread without using fermentans, Geotrichuin candidum, Torulaspora delebrueckii, candida buffonii. any improvers, and comparing the quality of the resulting bread with that of the bread Twenty different jameed samples were produced from the same fermented milk produced by the Straight Dough (SD) method. The study also investigated the effects from which samples were collected for analysis. Sensory evaluation results showed of adding lactulose and some phytosterols (B- sitosterol and stigmasterol) on the that jameed sauce samples produced by the improved fermented milk were preferred quality of bread produced by SPD and the stability of these nutraceuticals during significantly (p≤0.05) over su’on jameed sauce. Generally, samples which scored high baking. in the overall sensoric quality contained Lb. delebrueckii subsp. bulgaricus, Lc. Lactis The results indicated that the bread produced with SPD method had superior subsp. Lactis, S. the rmophilus, Kluveromyces marxianus. bulgaricus, and/or Candida specific volume, better overall sensory quality and improved storage stability kefyer, and those which had low scores contained Lb. acidophilus, Lb. plantarum, Lc. compared to that produced by the SD method as evaluated by the Structograph. The rafinolactis, Cryptococcus curvatuse, Trichospooa cutanurn, Geotrichum candidum, results also showed that best bread quality was obtained in bread baked at 250 C for 12 Torulaspora delebrueckii. min. From this study it is concluded that the fermented milk which was used injameed The addition of lactulose at different levels resulted in significantly (P 0.05) production, as a special microbiological system, containing different species of LAB improving the specific volume, and reducing the staling rate of the Hamam bread and yeast. The growth of these species and the interactions between them have compared with the control. However, lactulose had a negative effect on the sensory significant effects on sensory quality of jameed. quality of the bread produced. Stepwise Regression showed that the fermentation time had the most pronounced effect on the sensory quality of the Hamam bread, being responsible for 66 % of the variation in quality, seconded by baking time, which was responsible for 15% of the variations in quality. Baking temperature was responsible for 11% of the variation in its quality, while sponge percent was responsible for 5 % of the variation in its bread sensory quality. The use of Response Surface Methodology showed that the best Hamam bread was obtained when 3.25 % lactulose was used in the formula and at a baking of 250 °C to 260 °C for 12 -12.5 minutes. The study indicated that the highest retention of both lactulose (96.5 % -97.5 %) measured at 480 nm and phytosterols (99.6 %) was obtained at the lowest baking temperature (230°C), and that the stability decreased gradually with increased baking temperature.

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Arab Journal of Food & Nutrition bulgaricus, Lactococcus Lactis subsp. Lactis, Streptococcus the rnwphilus, 12. A Study of the Production of Hamam Bread with the Sponge and Dough Lactobacillu lactis, Lactococcus rafin olactis. Method and Its Effect on the Stability of Lactulose Isolated yeasts were identified to species level. Saccharoinyces cerevisiae was and Some Phytostosterols (2007) the most frequently isolated yeasts in fermented milk samples. Predominant yeast Radwan Yousef Mustafa Ajo\ University of Jordan species in su’on fermented milk samples, Pichiafermentans, Candida blankii, Supervisor: Dr. Ayed S. Amr Trichospooa cutanuni, Cryptococcus curvatus, Saccharontyces dairensis, Co-Supervisor: Dr. Malik S. Haddadin Kluveromyces rnarxianus var bulgaricus, Geotrichuni candiduin, Candida buffonii. Also predominant yeast species in fermented milk samples produced by improved The objectives of this study were to investigate the possibility of using the method belonged to Candida kefyer, Kluveromyces. marxianus. bulgaricus, Pichia. Sponge and Dough (SPD) method in the production of Hamam bread without using fermentans, Geotrichuin candidum, Torulaspora delebrueckii, candida buffonii. any improvers, and comparing the quality of the resulting bread with that of the bread Twenty different jameed samples were produced from the same fermented milk produced by the Straight Dough (SD) method. The study also investigated the effects from which samples were collected for analysis. Sensory evaluation results showed of adding lactulose and some phytosterols (B- sitosterol and stigmasterol) on the that jameed sauce samples produced by the improved fermented milk were preferred quality of bread produced by SPD and the stability of these nutraceuticals during significantly (p≤0.05) over su’on jameed sauce. Generally, samples which scored high baking. in the overall sensoric quality contained Lb. delebrueckii subsp. bulgaricus, Lc. Lactis The results indicated that the bread produced with SPD method had superior subsp. Lactis, S. the rmophilus, Kluveromyces marxianus. bulgaricus, and/or Candida specific volume, better overall sensory quality and improved storage stability kefyer, and those which had low scores contained Lb. acidophilus, Lb. plantarum, Lc. compared to that produced by the SD method as evaluated by the Structograph. The rafinolactis, Cryptococcus curvatuse, Trichospooa cutanurn, Geotrichum candidum, results also showed that best bread quality was obtained in bread baked at 250 C for 12 Torulaspora delebrueckii. min. From this study it is concluded that the fermented milk which was used injameed The addition of lactulose at different levels resulted in significantly (P 0.05) production, as a special microbiological system, containing different species of LAB improving the specific volume, and reducing the staling rate of the Hamam bread and yeast. The growth of these species and the interactions between them have compared with the control. However, lactulose had a negative effect on the sensory significant effects on sensory quality of jameed. quality of the bread produced. Stepwise Regression showed that the fermentation time had the most pronounced effect on the sensory quality of the Hamam bread, being responsible for 66 % of the variation in quality, seconded by baking time, which was responsible for 15% of the variations in quality. Baking temperature was responsible for 11% of the variation in its quality, while sponge percent was responsible for 5 % of the variation in its bread sensory quality. The use of Response Surface Methodology showed that the best Hamam bread was obtained when 3.25 % lactulose was used in the formula and at a baking of 250 °C to 260 °C for 12 -12.5 minutes. The study indicated that the highest retention of both lactulose (96.5 % -97.5 %) measured at 480 nm and phytosterols (99.6 %) was obtained at the lowest baking temperature (230°C), and that the stability decreased gradually with increased baking temperature.

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13. Preservation of Semolina with Gamma Irradiation and Studying Its Effect on Pasta Quality (2008) Firas S. Al-Azzeh\ University of Jordan Supervisor: Dr. Ayed S. Amr

This study was conducted to extend semolina shelf life using minimum gamma irradiation dose. The effect of varying gamma irradiation doses (0, 0.25, 1, 2.5, 5 and 10 KGy) before and after milling of wheat grains on the physiochemical and rheological properties of semolina and its products during 6 months of storage was investigated. Minimum irradiation dose used to inhibit insect proliferation during storage period was o.25 KGy in semolina and 1 KGy in wheat kernels. Ash, protein and water content were not influenced with gamma irradiation, while Falling Number decreased with increasing irradiation dose. Irradiation adversely affected wet gluten, dry gluten and gluten index at 5 KGy dose. Total titratable acidity values of 5 and 10 KGy irradiated semolina were not changed with storage, while other irradiated and unirradiated treatments showed a significant (p 0.05) increase in acidity values during storage period. Irradiation treatments showed inconsistence significant changes in fat acidity values, while storage period increased it significantly (p 0.05) for the control and all irradiated treatments. The 0.25 KGy irradiated semolina after and before milling of wheat grains decreased carotene concentration 14.1% and 10.3%, respectively. Fungi count decreased 81.8% after applying 0.25 KGy dose for semolina. Farinograph results showed that water absorption of semolina was increased with increasing irradiation dose and storage period. Dough stability was deteriorated with increasing irradiation dose, whereas it improved with storage for irradiated and unirradiated samples. Up to 10 KGy dose, tyrosine was the highest increasing amino acid whereas phenylalanine was the highest decreasing one. Lysine content decreased 14% after applying 10 KGy irradiation dose, while methionine content increased in this sample with increasing irradiation dose. Number o bands for globulin protein and the bands density decreased substantially at 5 KGy irradiation dose. Cooking loss and cooking gain of lasagna increased with increasing irradiation dose. After storage, cooking loss increased and cooking gain decreased. Sensory evaluation showed that lasagna produced from 0.25 KGy irradiated solina and 1 KGy irradiated wheat grains did not show any significant differences as compared with the control sample.

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13. Preservation of Semolina with Gamma Irradiation and Studying Its Effect on 14. A Study of the Effects of Selected Coating Material on Some Chemical and Pasta Quality (2008) Physical Properties of French Fries and Deep Fried Minced Firas S. Al-Azzeh\ University of Jordan chicken Meat Balls (2010) Supervisor: Dr. Ayed S. Amr Malak Mohammed Ahmed Angor\ University of Jordan

– This study was conducted to extend semolina shelf life using minimum gamma Supervisor: Dr. Khalid Mohammed Al Ismail irradiation dose. The effect of varying gamma irradiation doses (0, 0.25, 1, 2.5, 5 and This experiment was carried out to study the influence of selected coating 10 KGy) before and after milling of wheat grains on the physiochemical and materials (starch, ST; whey protein isolate, WPI; carrageenan, CA and bread crumb, rheological properties of semolina and its products during 6 months of storage was BC) and their combinations on some chemical and physical properties of minced investigated. chicken meat balls and French fries during deep – fat frying comparing with control Minimum irradiation dose used to inhibit insect proliferation during storage (uncoated). period was o.25 KGy in semolina and 1 KGy in wheat kernels. Ash, protein and water A pre – experiment was carried out by preparing different levels [1 %, 3 %, 5 %, content were not influenced with gamma irradiation, while Falling Number decreased 7 % (w / v) water solution] of each coating materials to select the level that gave the with increasing irradiation dose. Irradiation adversely affected wet gluten, dry gluten lowest value of fat uptake. The results showed that the best levels of these coating and gluten index at 5 KGy dose. materials for reducing fat uptake during deep aft frying were ST 3 %, WPI 5 %, CA 3 Total titratable acidity values of 5 and 10 KGy irradiated semolina were not %, BC 3 %. Twelve treatments were prepared from these levels of coating materials changed with storage, while other irradiated and unirradiated treatments showed a and their combinations were then compared with the control. significant (p 0.05) increase in acidity values during storage period. Irradiation The results showed that theses coating materials and their combinations had treatments showed inconsistence significant changes in fat acidity values, while significantly reduced fat uptake of chicken meat balls and French fries during deep fat storage period increased it significantly (p 0.05) for the control and all irradiated frying. The fat uptake relative variation (FU %) of chicken meat balls coated with WPI treatments. The 0.25 KGy irradiated semolina after and before milling of wheat grains (- 48.6 %) had the lowest value during deep fat frying, while the FU % of French fries decreased carotene concentration 14.1% and 10.3%, respectively. Fungi count coated with coated with CA (- 76.2 %), and the combinations of ST + CA (- 62.2 %), decreased 81.8% after applying 0.25 KGy dose for semolina. ST + BC (- 62.9 %) and WPI + CA (- 62.9 %) had the lowest value during deep fat Farinograph results showed that water absorption of semolina was increased with frying. It has been found that using of coating materials individually for the chicken increasing irradiation dose and storage period. Dough stability was deteriorated with meat balls were more effective in fat reduction than using combinations of them, while increasing irradiation dose, whereas it improved with storage for irradiated and using some of these combination for French fries gave positive effect as well as using unirradiated samples. of these coating materials alone. In general, the coating materials used either Up to 10 KGy dose, tyrosine was the highest increasing amino acid whereas individually or in combinations were most effective in fat uptake reduction when used phenylalanine was the highest decreasing one. Lysine content decreased 14% after with French fries than when used with chicken meat balls. It was found that the applying 10 KGy irradiation dose, while methionine content increased in this sample coating material had no effect on acidity value, unsaturated fatty acid over saturated with increasing irradiation dose. Number o bands for globulin protein and the bands fatty acid (USFA / SFA) ratio, 7 – ketocholesterol and trans fatty acid, and had no density decreased substantially at 5 KGy irradiation dose. Cooking loss and cooking gain of lasagna increased with increasing irradiation dose. effect on some physical properties such as density and texture of the final products. After storage, cooking loss increased and cooking gain decreased. Sensory evaluation showed With respect to the sensory evaluation of fried chicken meat balls and French that lasagna produced from 0.25 KGy irradiated solina and 1 KGy irradiated wheat grains did fries, it was observed that the sensory attributes (appearance, color, flavor, taste and not show any significant differences as compared with the control sample. overall acceptability) were slightly improved as a result of using the coating materials and their combinations.

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List D: English Abstracts of Ph.D. Student Theses in Jordan in more in group B. In conclusion, oral L-arginine supplementation did not cause a significant improvement in exercise tolerance, in spite of the slight (but insignificant) Human Nutrition until December,2010. increase in oxygenation, in patients with severe COPD.

1. Effect of L-Arginine Oral Supplementation on Exercise Tolerance in Patients with Severe Chronic Obstructive Pulmonary Disease (2001) Reema F. Tayyem\ University of Jordan Supervisor: Dr. Hamed R. Takruri Co-Supervisor: Dr. Naif A. Sliman Shroof

The present study has been conducted to evaluate the effect of oral L-arginine on exercise tolerance in patients with severe COPD. Patients (n=35) were selected under specific conditions and divided randomly into three groups. Group A was the placebo group (n=11), group B was supplemented with 15 g L-arginine/day (n=12), and group C consumed 25 g L-arginine/day (n=12). The study period was 14 days. Many parameters were measured at the beginning (day 0), during (day 7), and at the end of the study (day 14). These parameters included: plasma and urinary concentrations of L-arginine, L-citrulline, and L-ornithine; other plasma amino acids such as L.-lysine, L-leucine, L-isoleucine, L-glutamate, and L- alanine; serum and urinary urea and creatinine; urinary nitrate and nitrite; forced expiratory volume at one second (FEV1); arterial blood gases (ABG’s); the degree of pulmonary hypertension (PHT); and exercise tolerance six minute walk (6MW). The results ‘of the study show that, there was a statistically significant (p<0.05) increase in serum and urinary urea in both groups B and C particularly after 7 days from starting the supplementation while serum and urinary creatinine level remained constant throughout the study period in the three groups. Also, there was a statistically significant (p<0.05) increase in both plasma L-arginine and L-ornithine concentrations during the supplementation period; the increase was more in the group which ingested 25 g of L-arginine/day. Plasma L-citrulline level showed no change in any group and at any day. Lysine findings indicated that there was a trend of reduction in lysine level throughout the study and the decrease was more in the group which consumed 25 g of L-arginine/day: The concentrations of the other amino acids measured (L-leucine, L- isoleucine, L-glutamate, and Lalanine) showed no detectable changes. The urinary concentrations of L- arginine, L-citrulline and L-ornithine were constant during the supplementation of L-arginine. Urinary nitrate level indicates no specific changes as a response for L-arginine supplementation. Nitrite was undetectable. Other parameters such as FEv1, ABG’s, the degree of PHT, and the exercise tolerance test showed no statistically significant changes in the three groups. There was a trend of increase in arterial oxygen partial pressure (PaO2) and oxygen saturation percent (O2 sat %) in groups B and C, but this tendency of increment was

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List D: English Abstracts of Ph.D. Student Theses in Jordan in more in group B. In conclusion, oral L-arginine supplementation did not cause a significant improvement in exercise tolerance, in spite of the slight (but insignificant) Human Nutrition until December,2010. increase in oxygenation, in patients with severe COPD.

1. Effect of L-Arginine Oral Supplementation on Exercise Tolerance in Patients with Severe Chronic Obstructive Pulmonary Disease (2001) Reema F. Tayyem\ University of Jordan Supervisor: Dr. Hamed R. Takruri Co-Supervisor: Dr. Naif A. Sliman Shroof

The present study has been conducted to evaluate the effect of oral L-arginine on exercise tolerance in patients with severe COPD. Patients (n=35) were selected under specific conditions and divided randomly into three groups. Group A was the placebo group (n=11), group B was supplemented with 15 g L-arginine/day (n=12), and group C consumed 25 g L-arginine/day (n=12). The study period was 14 days. Many parameters were measured at the beginning (day 0), during (day 7), and at the end of the study (day 14). These parameters included: plasma and urinary concentrations of L-arginine, L-citrulline, and L-ornithine; other plasma amino acids such as L.-lysine, L-leucine, L-isoleucine, L-glutamate, and L- alanine; serum and urinary urea and creatinine; urinary nitrate and nitrite; forced expiratory volume at one second (FEV1); arterial blood gases (ABG’s); the degree of pulmonary hypertension (PHT); and exercise tolerance six minute walk (6MW). The results ‘of the study show that, there was a statistically significant (p<0.05) increase in serum and urinary urea in both groups B and C particularly after 7 days from starting the supplementation while serum and urinary creatinine level remained constant throughout the study period in the three groups. Also, there was a statistically significant (p<0.05) increase in both plasma L-arginine and L-ornithine concentrations during the supplementation period; the increase was more in the group which ingested 25 g of L-arginine/day. Plasma L-citrulline level showed no change in any group and at any day. Lysine findings indicated that there was a trend of reduction in lysine level throughout the study and the decrease was more in the group which consumed 25 g of L-arginine/day: The concentrations of the other amino acids measured (L-leucine, L- isoleucine, L-glutamate, and Lalanine) showed no detectable changes. The urinary concentrations of L- arginine, L-citrulline and L-ornithine were constant during the supplementation of L-arginine. Urinary nitrate level indicates no specific changes as a response for L-arginine supplementation. Nitrite was undetectable. Other parameters such as FEv1, ABG’s, the degree of PHT, and the exercise tolerance test showed no statistically significant changes in the three groups. There was a trend of increase in arterial oxygen partial pressure (PaO2) and oxygen saturation percent (O2 sat %) in groups B and C, but this tendency of increment was

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2. Effect of Different Levels of Coffee Bean Roasting and Addition of Cardamon to Arabic Coffee on Blood Lipids in Healthy Male Volunteers (2001) serum TC and LDL-C. Furthermore, serum level of HDL.-C as well as body weight Ahmad M. Sandookah\ University of Jordan were not significantly affected (p>0.05) by any of the coffee/cardamon treatments. Supervisor: Dr. Salma K. Tukan Moreover, the change in systolic blood pressure of subjects who consumed the coffee Co-Supervisor: Dr. Mohammad A. Humied prepared from the dark roast without cardamon was found to be significantly (p<0.05) higher (10.8±5.2) than that of subjects who consumed the coffee prepared from the light roast without cardamon ( -6.6 ±4.9). The opposite situation was observed when The effects of drinking boiled coffee prepared from three different coffee roasts cardamon was added to both roasts.It can be concluded that coffee prepared from (light, medium and dark) with and without cardamon as well as the effect of pure medium roast has the lowest effect on serum cholesterol levels, and cardamon was cardamon drink on blood lipids and blood pressure were investigated. This study was found to have a cholesterol-lowering effect. conducted on a sample (n=50) of adult healthy male volunteers and consisted of two main stages, the first is coffee withdrawal stage during which the volunteers were requested to abstain from drinking all types of coffee for two weeks. The second stage is the coffee/cardamon drinking stage, at the beginning of which, the volunteers were divided into eight groups and randomly assigned to seven treatments. The eighth group of subjects with no coffee/cardamon drinking was considered as a control. The amounts of coffee and cardamon grounds used in the preparation of the coffee and cardamon drinks were 80 and 40 g/l of boiling water respectively, and the amount of cardamon added to the roasted coffee was (15% w:w). Subjects were requested to drink four (125 ml/cup) cups a day of the assigned drink as the only source of coffee for four weeks. Also they were requested to maintain their habitual dietary patterns throughout the two stages of the study. At the end of each stage, an overnight fasting blood sample was taken from each subject; body weight and blood pressure were also measured. The blood samples were immediately analyzed for total cholesterol, HDL- cholesterol and trigylcerides. LDL-.Cholesterol was calculated. The results indicated that changes( presented as Mean ± SEM) in serum concentrations of TC and LDL-C of subjects who consumed coffee prepared from either dark (30.2 ±1.4 and 28.5 ± 1.6) or light (40.0 ±2.4 and 31.5 ±2.4) roasts without cardamon were significantly higher (p<0.05) than those of the control group (5.7 ±2.6 and 1.1±1.5), and also higher than those who consumed the medium roast coffee (22.5 ±2.1 and 11.7 ± 1,7).The results also indicated that, addition of cardamon was found to significantly (p<0.05) decrease the amount of change in serum concentrations of TC and LDL-C ( 22.5±2.1, 15.1±1.4; 14.4±1.2,12.5±1.3 and 13.6 ±1.5, 5.9±1.5) being in the group which consumed the coffee prepared from the dark, medium, and light roasts respectively. However, consumption of the pure cardamon drink had no significant effect (p>0.05) on most of the studied variables except serum levels of TG and LDL- C. The former was found to be significantly (p<0.01) increased (70.0±7.2), whereas the latter was found to be significantly (p<0.05) decreased (14.3±2.2) compared to the control group. It was observed that the effect of coffee prepared from the various roasts with and without cardamon on serum TG were not consistent with those on

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2. Effect of Different Levels of Coffee Bean Roasting and Addition of Cardamon to Arabic Coffee on Blood Lipids in Healthy Male Volunteers (2001) serum TC and LDL-C. Furthermore, serum level of HDL.-C as well as body weight Ahmad M. Sandookah\ University of Jordan were not significantly affected (p>0.05) by any of the coffee/cardamon treatments. Supervisor: Dr. Salma K. Tukan Moreover, the change in systolic blood pressure of subjects who consumed the coffee Co-Supervisor: Dr. Mohammad A. Humied prepared from the dark roast without cardamon was found to be significantly (p<0.05) higher (10.8±5.2) than that of subjects who consumed the coffee prepared from the light roast without cardamon ( -6.6 ±4.9). The opposite situation was observed when The effects of drinking boiled coffee prepared from three different coffee roasts cardamon was added to both roasts.It can be concluded that coffee prepared from (light, medium and dark) with and without cardamon as well as the effect of pure medium roast has the lowest effect on serum cholesterol levels, and cardamon was cardamon drink on blood lipids and blood pressure were investigated. This study was found to have a cholesterol-lowering effect. conducted on a sample (n=50) of adult healthy male volunteers and consisted of two main stages, the first is coffee withdrawal stage during which the volunteers were requested to abstain from drinking all types of coffee for two weeks. The second stage is the coffee/cardamon drinking stage, at the beginning of which, the volunteers were divided into eight groups and randomly assigned to seven treatments. The eighth group of subjects with no coffee/cardamon drinking was considered as a control. The amounts of coffee and cardamon grounds used in the preparation of the coffee and cardamon drinks were 80 and 40 g/l of boiling water respectively, and the amount of cardamon added to the roasted coffee was (15% w:w). Subjects were requested to drink four (125 ml/cup) cups a day of the assigned drink as the only source of coffee for four weeks. Also they were requested to maintain their habitual dietary patterns throughout the two stages of the study. At the end of each stage, an overnight fasting blood sample was taken from each subject; body weight and blood pressure were also measured. The blood samples were immediately analyzed for total cholesterol, HDL- cholesterol and trigylcerides. LDL-.Cholesterol was calculated. The results indicated that changes( presented as Mean ± SEM) in serum concentrations of TC and LDL-C of subjects who consumed coffee prepared from either dark (30.2 ±1.4 and 28.5 ± 1.6) or light (40.0 ±2.4 and 31.5 ±2.4) roasts without cardamon were significantly higher (p<0.05) than those of the control group (5.7 ±2.6 and 1.1±1.5), and also higher than those who consumed the medium roast coffee (22.5 ±2.1 and 11.7 ± 1,7).The results also indicated that, addition of cardamon was found to significantly (p<0.05) decrease the amount of change in serum concentrations of TC and LDL-C ( 22.5±2.1, 15.1±1.4; 14.4±1.2,12.5±1.3 and 13.6 ±1.5, 5.9±1.5) being in the group which consumed the coffee prepared from the dark, medium, and light roasts respectively. However, consumption of the pure cardamon drink had no significant effect (p>0.05) on most of the studied variables except serum levels of TG and LDL- C. The former was found to be significantly (p<0.01) increased (70.0±7.2), whereas the latter was found to be significantly (p<0.05) decreased (14.3±2.2) compared to the control group. It was observed that the effect of coffee prepared from the various roasts with and without cardamon on serum TG were not consistent with those on

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3. Effect of Cigarette Smoke on Anemia, the Iron and Ascorbic Acid Status, Body Weight, and Energy Intake in Guinea Pigs (2001) Refat A. Al Kurd\ University of Jordan Supervisor: Dr. Hamed R. Takruri Co-Supervisor: Dr. Ziad A. Shraideh

This study aimed at investigating the effect of smoke of “Viceroy” cigarettes, on anemia, the nutritional status of ascorbic acid, iron, body weight, and energy intake in guinea pigs. Thirty six guinea pigs were divided into 7 groups, each group contained 5 animals, except group VI which contained 6 animals. Food and water were introduced to animals ad libitum, except the food of group VII that was a pair-fed control for group II. A special machine was designed and implemented for the production of mainstream smoke that was used throughout the experiment for exposing the guinea pigs to ‘cigarette smoke. Group I and III were exposed to smoke of 10 cig/group/day for 5.5 and 3.5 months (respectively); group II and IV were exposed to smoke of 20 cig/group/day for 5.5 and 3.5 months (respectively); group V was exposed to smoke of 40 cig/group/day for 3.5 months; group VI was a control without smoke- exposure; group VII was a pair-fed control for group II without smoke- exposure. The results of the study showed that exposure of guinea pigs to cigarette smoke caused a significant decrease in food consumption (p<0.05), weight gain, and food efficiency for 5.5 months of exposure. It is also indicated that smoke exposure did not affect significantly the hemoglobin, hematocrit, erythrocyte morphology, serum iron, and total iron binding capacity. It caused a decrease in the transferrin saturation of the group exposed to 20 cig/group/day in comparison with the other two groups exposed to cigarette smoke of 10 and 20 cig/group/day for 3.5 months. It significantly (p<0.05) caused a decrease in plasma ascorbic acid of the group exposed to cigarette smoke of 10 cig/group/animal for 5.5 months, It also caused a decrease in the leukocyte AA of the two groups exposed to cigarette smoke for 5,5 months at different smoke intensity levels. An electron dense layer was noticed on tips of epithelial cells lining small intestine and stomach with increased number of lysosomes and vacuoles in the groups exposed to cigarette smoke. It is concluded in this study that cigarette smoke exposure of guinea pigs caused adverse effects on ascorbic acid and iron status, but this adverse effect did not reach the stage of deficient erthropoiesis or iron deficiency anemia.

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4. Nutraceutical Effect of Lentils (Lens culinaris, L) in Fisher 344 Rats with Azoxymethane-Induced Colorectal Cancer (2008) ‘Mo’ez Al-Islam” Ezzat Faris\ University of Jordan Supervisor: Dr. Hamed R. Takruri Co-Supervisor: Dr. Maha S. Shomaf

The objective of this study was to determine the anticarcinogenic potential of lentils (Lens culinaris, L) in their two most common culinary forms: raw whole lentils (RWL) and raw split lentils (RSL), and the impact of thermal treatment on the anticarcinogenic potential of the cooked forms (cooked whole lentils, CWL and cooked split lentils, CSL). Raw soybean (RSB) (Glycine max) and the chemical chemopreventive agent Pluronic F-68 (PF68) were used also for the purpose of comparison with well-established chemopreventive agents. Seventy weanling Fisher 344 male rats, 4-5 week of age, were randomly assigned to 7 groups (10 rats/group): the control group (C) received AIN-93G diet; treatment leguminous groups of RWL, CWL, RSL, CSL and RSB received the treatment diets containing AIN-93G+5% of the above mentioned legumes, and PF68 group received AIN-93G+l%PF68 diet. Next to acclimatization for 1 week, all animals were put on the control and treatment diets for 5 weeks. At the end of the fifth week, all rats received two subcutaneous injections of AOM at 15 mg/kg rat body weight/dose once a week for two consecutive weeks. After 17 weeks of the last AOM injection, all rats were sacrificed by chloroform. Chemopreventive ability was assessed using histopathological biomarkers (aberrant crypt foci (ACF), adenoma and adenocarcinoma in the rat colons) and by using biochemical biomarker (activity of the hepatic detoxifying enzymes Glutathione-S- Transferases). Significant reductions (P<0.05) were found in total ACF number (mean±SEM) for RSB (27.33±4.32), CWL (33.44±4.56) and RSL (37.00±6.02) in comparison with C group (58.33±8.46). Number of adenocarcinomas reduced significantly (P< 0.05) in the colons of all treatment diets (0-1), except for RSL (2), in comparison with the control (C) group (4). Hepatic glutathione-S- transferase activities increased significantly (P<0.05) in rats fed all treatment diets (from 51.38±3.66 to 67.94±2.01 µmol/mg/min) when compared with control (C) diet (26.13± 1.01 µmo1/mg/min). Our findings indicate that feeding lentils imposes a chemopreventive effect against colon carcinogenesis in the animal model of human sporadic CRC, and that hydrothermal treatment resulted in an improvement in the chemopreventive potential for the whole lentils.

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5. Evaluation of the Interaction between Serum Levels of Leptin and Uric Acid <0.001). The WHpR optimal cut-off point was 0.94. WHtR had the strongest and Waist to Height Ratio in Terms of Specificity and Sensitivity as Predictors of significant r-value with HDL-C (r= -0.535, p <0.001). For identifying subjects with Metabolic Syndrome in an Adult Jordanian Group (2010) MS risk, AUC for WHtR was (0.850) with a sensitivity of 97.2 % and specificity of Ahmad Abdalla Obeidat\ University of Jordan 67.3 % (p <0.001). The WHtR optimal cut-off point was 0.56.

Supervisor: Dr. Mousa Numan Ahmad In women, WC had the strongest significant r-value with diastolic blood pressure Co-Supervisor: Dr. Fares Halim Haddad (BP) (r=0.640, p <0.001). For identifying subjects with MS risk, AUC for WC was (0.866) with a sensitivity of 97.2 % and specificity of 68.8 % (p <0.001). The WC This study was carried out in order to evaluate the predictive power of several optimal cut-off point was 86.7 cm. BMI had the strongest significant r-value with anthropometric indices of central obesity and the risk factor accumulation as defined diastolic BP (r=0.620, p <0.001) and had no significant r-value with TG (r=0.079). For by the existence of two or more disorders among hypertension, high triglycerides identifying subjects with MS risk, AUC for BMI was (0.831) with a sensitivity of 97.8 (TG), low high density lipoprotein cholesterol (HDL-C) levels and elevated fasting % and specificity of 70.8 % (p <0.001). The BMI optimal cut-off point was 30.14 2 blood glucose (FBG); each of which is a component of metabolic syndrome (MS) in kg/m . WHpR had the strongest significant r-value with diastolic BP (r=0.497, p an adult Jordanian group, to evaluate the associations between several anthropometric <0.001). For identifying subjects with MS risk, AUC for WHpR was (0.871) with a indices of obesity and serum levels of leptin and uric acid (UA), as well as the sensitivity of 74.2 % and specificity of 84.0 % (p <0.001). The WHpR optimal cut-off individual component of MS in the studied group, and to evaluate the interaction point was 0.86. WHtR had the strongest significant r-value with diastolic BP (r=0.635, between serum levels of leptin and uric acid and waist-to-height ratio (WHtR) in terms p <0.001). For identifying subjects with MS risk, AUC for WHtR was (0.872) with a of their specificity and sensitivity as predictors of MS in the studied Jordanian group. sensitivity of 98.9 % and specificity of 68.8 % (p <0.001). The WHtR optimal cut-off point was 0.52. In this study, 630 adult subjects (308 men and 322 women) aged between 20-70 years were recruited among the visitors attending the endocrinology clinics at the King Serum leptin levels in men had the strongest significant r-value with Homeostasis Hussein Medical Center, their companions and other volunteers. The diagnosis of Model Assessment (HOMA) index (r=0.338, p <0.001) and had no significant r-value Metabolic Syndrome was made according to the International Diabetes Federation with TG (r=0.051). For identifying subjects with MS risk, AUC was (0.721) with a (IDF) criteria. Anthropometric indices of obesity were body mass index (BMI), waist sensitivity of 72.0 % and specificity of 72.1 % (p <0.001). The leptin optimal cut-off to hip ratio (WHpR), waist circumference (WC), and waist to height ratio (WHtR). point was 7.55 ng/ml. In women, serum leptin levels had the strongest significant r- Partial correlations were performed to evaluate the association between the study value with diastolic BP (r=0.262, p <0.001). It had no significant r-value with HDL-C variables, whereas receiver operating characteristic (ROC) curves were used to (r= -0.056), TG (r=0.0), and FBG (r= -0.01). For identifying subjects with MS risk, determine the efficacy of anthropometric, clinical and biochemical indices as AUC was (0.683) with a sensitivity of 64.0 % and specificity of 70.8 % (p <0.001). screening measures for correctly identifying subjects with MS and to select The leptin optimal cut-off point was 21.50 ng/ml. appropriate cut-off points for variables. Serum UA levels in men had no significant r-value with any of MS risk factors. The results indicated that, in men: WC had the strongest significant partial For identifying subjects with MS risk, AUC was (0.560) with a sensitivity of 37.8 % correlation coefficients (r) with HDL-C (r= -0.556, p <0.001). For identifying subjects and specificity of 84.8 % and p-value was not significant. The UA optimal cut-off with MS risk, area under curve (AUC) from the ROC curves for WC was (0.851) with point was 6.35 mg/dl. In women, serum UA levels had the strongest significant r-value a sensitivity of 94.4 % and specificity of 67.9 % (p <0.001). The WC optimal cut-off with HOMA index (r=0.227, p <0.001). It had no significant r-value with HDL-C (r= - ,point was 98.5 cm. BMI had the strongest significant r-value with HDL-C (r= -0.5٦6, 0.078), TG (r=0.073), and FBG (r= -0.068). For identifying subjects with MS risk p <0.001). For identifying subjects with MS risk, AUC for BMI from the ROC curves AUC was (0.706) with a sensitivity of 75.3 % and specificity of 59.7 % (p <0.001). was (0.830) with a sensitivity of 100.0 % and specificity of 64.2 % (p <0.001). The The UA optimal cut-off point was 4.35 mg/dl. BMI optimal cut-off point was 28.97 kg/m2. WHpR had the strongest significant r- value with HDL-C (r= -0.501, p <0.001). For identifying subjects with MS risk, AUC It could be concluded that among anthropometric indices, both WHtR and WC for WHpR was (0.842) with a sensitivity of 86.0 % and specificity of 69.1 % (p had the highest correlation with all individual components of MS and they also had the 336 335

336 Volume 11, No. 25, 2011 Arab Journal of Food & Nutrition

5. Evaluation of the Interaction between Serum Levels of Leptin and Uric Acid <0.001). The WHpR optimal cut-off point was 0.94. WHtR had the strongest and Waist to Height Ratio in Terms of Specificity and Sensitivity as Predictors of significant r-value with HDL-C (r= -0.535, p <0.001). For identifying subjects with Metabolic Syndrome in an Adult Jordanian Group (2010) MS risk, AUC for WHtR was (0.850) with a sensitivity of 97.2 % and specificity of Ahmad Abdalla Obeidat\ University of Jordan 67.3 % (p <0.001). The WHtR optimal cut-off point was 0.56.

Supervisor: Dr. Mousa Numan Ahmad In women, WC had the strongest significant r-value with diastolic blood pressure Co-Supervisor: Dr. Fares Halim Haddad (BP) (r=0.640, p <0.001). For identifying subjects with MS risk, AUC for WC was (0.866) with a sensitivity of 97.2 % and specificity of 68.8 % (p <0.001). The WC This study was carried out in order to evaluate the predictive power of several optimal cut-off point was 86.7 cm. BMI had the strongest significant r-value with anthropometric indices of central obesity and the risk factor accumulation as defined diastolic BP (r=0.620, p <0.001) and had no significant r-value with TG (r=0.079). For by the existence of two or more disorders among hypertension, high triglycerides identifying subjects with MS risk, AUC for BMI was (0.831) with a sensitivity of 97.8 (TG), low high density lipoprotein cholesterol (HDL-C) levels and elevated fasting % and specificity of 70.8 % (p <0.001). The BMI optimal cut-off point was 30.14 2 blood glucose (FBG); each of which is a component of metabolic syndrome (MS) in kg/m . WHpR had the strongest significant r-value with diastolic BP (r=0.497, p an adult Jordanian group, to evaluate the associations between several anthropometric <0.001). For identifying subjects with MS risk, AUC for WHpR was (0.871) with a indices of obesity and serum levels of leptin and uric acid (UA), as well as the sensitivity of 74.2 % and specificity of 84.0 % (p <0.001). The WHpR optimal cut-off individual component of MS in the studied group, and to evaluate the interaction point was 0.86. WHtR had the strongest significant r-value with diastolic BP (r=0.635, between serum levels of leptin and uric acid and waist-to-height ratio (WHtR) in terms p <0.001). For identifying subjects with MS risk, AUC for WHtR was (0.872) with a of their specificity and sensitivity as predictors of MS in the studied Jordanian group. sensitivity of 98.9 % and specificity of 68.8 % (p <0.001). The WHtR optimal cut-off point was 0.52. In this study, 630 adult subjects (308 men and 322 women) aged between 20-70 years were recruited among the visitors attending the endocrinology clinics at the King Serum leptin levels in men had the strongest significant r-value with Homeostasis Hussein Medical Center, their companions and other volunteers. The diagnosis of Model Assessment (HOMA) index (r=0.338, p <0.001) and had no significant r-value Metabolic Syndrome was made according to the International Diabetes Federation with TG (r=0.051). For identifying subjects with MS risk, AUC was (0.721) with a (IDF) criteria. Anthropometric indices of obesity were body mass index (BMI), waist sensitivity of 72.0 % and specificity of 72.1 % (p <0.001). The leptin optimal cut-off to hip ratio (WHpR), waist circumference (WC), and waist to height ratio (WHtR). point was 7.55 ng/ml. In women, serum leptin levels had the strongest significant r- Partial correlations were performed to evaluate the association between the study value with diastolic BP (r=0.262, p <0.001). It had no significant r-value with HDL-C variables, whereas receiver operating characteristic (ROC) curves were used to (r= -0.056), TG (r=0.0), and FBG (r= -0.01). For identifying subjects with MS risk, determine the efficacy of anthropometric, clinical and biochemical indices as AUC was (0.683) with a sensitivity of 64.0 % and specificity of 70.8 % (p <0.001). screening measures for correctly identifying subjects with MS and to select The leptin optimal cut-off point was 21.50 ng/ml. appropriate cut-off points for variables. Serum UA levels in men had no significant r-value with any of MS risk factors. The results indicated that, in men: WC had the strongest significant partial For identifying subjects with MS risk, AUC was (0.560) with a sensitivity of 37.8 % correlation coefficients (r) with HDL-C (r= -0.556, p <0.001). For identifying subjects and specificity of 84.8 % and p-value was not significant. The UA optimal cut-off with MS risk, area under curve (AUC) from the ROC curves for WC was (0.851) with point was 6.35 mg/dl. In women, serum UA levels had the strongest significant r-value a sensitivity of 94.4 % and specificity of 67.9 % (p <0.001). The WC optimal cut-off with HOMA index (r=0.227, p <0.001). It had no significant r-value with HDL-C (r= - ,point was 98.5 cm. BMI had the strongest significant r-value with HDL-C (r= -0.5٦6, 0.078), TG (r=0.073), and FBG (r= -0.068). For identifying subjects with MS risk p <0.001). For identifying subjects with MS risk, AUC for BMI from the ROC curves AUC was (0.706) with a sensitivity of 75.3 % and specificity of 59.7 % (p <0.001). was (0.830) with a sensitivity of 100.0 % and specificity of 64.2 % (p <0.001). The The UA optimal cut-off point was 4.35 mg/dl. BMI optimal cut-off point was 28.97 kg/m2. WHpR had the strongest significant r- value with HDL-C (r= -0.501, p <0.001). For identifying subjects with MS risk, AUC It could be concluded that among anthropometric indices, both WHtR and WC for WHpR was (0.842) with a sensitivity of 86.0 % and specificity of 69.1 % (p had the highest correlation with all individual components of MS and they also had the 336 335

Volume 11, No. 25, 2011 337 Arab Journal of Food & Nutrition

strongest predictive power for identifying subjects with MS in men and women. WHtR appears to be the best indicator of central obesity in women and individuals of short stature. BMI had the weakest predictive power for identifying subjects with MS in both genders. Serum leptin levels had the highest correlation with BMI and poorest correlation with WHpR in both genders, and were shown to predict the development of MS independent of obesity. Serum UA levels had the highest correlation with BMI in both genders, and hyperuricemia had a good diagnostic value in predicting the development of MS in women only. Serum leptin levels had a positive correlation with insulin resistance and hypertension in both genders. Serum UA had a positive correlation with insulin resistance and hypertension in women only.

Ultimately, the findings of this study do support the importance of the inclusion of WHtR and serum levels of leptin and uric acid as diagnostic tools for metabolic syndrome. However, since this study is the first to address such relationship, the significance of its results demands further investigation.

Volume 11, No. 25, 2011 338 337

Arab Journal of Food & Nutrition

6. Study of the Etiological Factors of Vitamin B12 Deficiency in Asymptomatic strongest predictive power for identifying subjects with MS in men and women. WHtR Volunteers Aged 20-40 Years Visiting the Jordanian University Hospital (2010) appears to be the best indicator of central obesity in women and individuals of short Maysoun Subhi Qutob\ University of Jordan stature. BMI had the weakest predictive power for identifying subjects with MS in Supervisor: Dr. Hamed Rabah Takruri both genders. Serum leptin levels had the highest correlation with BMI and poorest Co-Supervisor: Dr. Farihan Fakhri Barghouti correlation with WHpR in both genders, and were shown to predict the development of

MS independent of obesity. Serum UA levels had the highest correlation with BMI in A convenient study was conducted to evaluate vitamin B12 status among young both genders, and hyperuricemia had a good diagnostic value in predicting the healthy adults visiting the Family Medicine Clinic at Jordan University Hospital and to development of MS in women only. Serum leptin levels had a positive correlation with check for the true vitamin B12 deficiency, causes of deficiency and factors associated insulin resistance and hypertension in both genders. Serum UA had a positive with it. One hundred sixty five subjects were recruited in the study (99 females and 66 correlation with insulin resistance and hypertension in women only. males). The subjects were chosen to be healthy aged between 20-40 years. Participants

were asked to fill a detailed questionnaire that covers social, educational, medical data Ultimately, the findings of this study do support the importance of the inclusion on them as well as their dietary intake of the vitamin. Blood tests including CBC and of WHtR and serum levels of leptin and uric acid as diagnostic tools for metabolic blood film and serum vitamin B12 level were measured for all volunteers. For those syndrome. However, since this study is the first to address such relationship, the with serum B12 ≤300 pg/ml, other blood tests were done. These tests included plasma significance of its results demands further investigation. methylmalonic acid (MMA), total homocysteine (tHcy), anti-parietal cell antibodies (APCA), Helicobacter pylori IgA and anti intrinsic factor (IF) antibodies.

According to our results, 69.1% had serum B12 ≤300 pg/ml; 27.3% had vitamin

B12 deficiency according to standard B12 deficiency definition (≤200 pg/ml), and

30.9% had normal B12 levels (>300 pg/ml). Among those with B12 ≤300 pg/ml, 47.4%

had confirmed deficiency, using MMA as an indicator. Vitamin B12 status was found

to be positively correlated with age. The mean value of serum B12 was significantly lower (P=0.047) in the age group 20-29 years (258.78 ± 11.798) than those of age group 30-40 years (293.41 ± 12.191). However, there was no significant difference

between the mean values of serum vitamin B12 between males (277.85 ± 13.814) and females (270.20 ± 11.093) (P=0.666). No significant associations were found between

B12 status and BMI, educational level, household size, and family history of vitamin

B12 deficiency. Mean MCV and homocysteine (Hcy) had inverse correlation with

vitamin B12 status. The mean values of both MCV and Hcy were significantly higher

(P<0.05) in the B12 group of ≤200 pg/ml compared to the B12 group of B12 of 201-300 pg/ml. Our results revealed that 18.52% had APCA, 22.2% having H. pylori IgA and

9.3% having anti-IF antibodies. The remaining B12 deficient volunteers had unknown

cause of low B12 status.

It is concluded that the percentage of true vitamin B12 deficiency (with high MMA ≥0.376 µmole/L) is high; (32.7%) in the study group, and that 47.4% of those

with serum B12 ≤300 pg/ml had confirmed B12 deficiency. If we consider the fact that

44.9% of those with serum B12 between 201-300 pg/L have true vitamin B12

deficiency, it is confirmed that serum B12 level is not a specific test for vitamin B12

deficiency. Dietary vitamin B12 intake in the study sample is higher than RDA and

therefore it does not seem to be the cause of B12 deficiency. The main cause of B12

deficiency in Jordan is not well established, and seems to be related to B12 absorption. 338 Volume 11, No. 25, 2011 339 337

Arab Journal of Food & Nutrition

Evaluating of the Health Aspects of = Parabens as an Example of Preservative Materials: Arevi.

Eman Abbas Moussa

Faculty of Agriculture and Food Sciences, Home Economic Department, King Faisal University, Al-Ehsaa.

Parabens are widely used as preservatives in food, cosmetic and pharmaceutical products. Acute, subchronic, and chronic studies in rodents indicate that parabens are practically non-toxic. Parabens are rapidly absorbed, metabolized, and excreted. In individuals with normal skin, parabens are, for the most part, non-irritating and non-sensitizing. However, application of compounds containing parabens to damaged or broken skin has resulted in sensitization. Genotoxicity testing of parabens in a variety of in vitro and in vivo studies primarily gave negative results. The paraben structure is not indicative of carcinogenic potential, and experimental studies support these observations. Some animal studies have reported adverse reproductive effects of parabens. In an uterotrophic assay, methyl and butyl paraben administered orally to immature rats were inactive, while subcutaneous administration of butyl paraben produced a weak positive response. The ability of parabens to transactivate the estrogen receptor in vitro increases with alkyl group size. The detection of parabens in a small number of breast tumor tissue samples and adverse reproductive effects of parabens in animals has provoked controversy over the continued use of these substances. However, the possible estrogenic hazard of parabens on the basis of the available studies is equivocal, and fails to consider the metabolism and elimination rates of parabens, which are dose, route, and species dependent. In light of the recent controversy over the estrogenic potential of parabens, conduct of a reproductive toxicity study may be warranted.

١٢٥ 340 Volume 11, No. 25, 2011 Arab Journal of Food & Nutrition

Contents

Original Research

* Effect of Arabian Coffee Bean and Date Pit Coffee on Antioxidant Enzymes in Rats AbdulMohsen M. Al-Ghanem, Hamza M. Abu-Tarboush, Khalid S. Al- Namair and Abdullah H. Alassaf

* Impact of Decrease of Body Fat Percentage on Some Risk Factors for Coronary Heart Diseases.A Sample of Fat Jordanian Children – Age 14-15 years Jafar Faris Al arjan

* Components of Metabolic Syndrome among UAE Diabetics Visiting the Clinics of Primary Health Care Centers in Al Ain: Prevalence & Associated Factors Hussain Qazaq and Nada Al Adeeb

* The Pattern of Consumption Truffles"Fiqa" in Riyadh, Saudi Arabia Marya Talib Al-Zahrani

Review Paper

* Evaluating of the Health Aspects of = Parabens as an Example of Preservative Materials: A Review. Eman Abbas Moussa

341 Volume 11, No. 25, 2011