Food & Nutrition

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 

Dr Abdulmunem Sadiq 

Dr Hamaza Abu-tarboush 

Dr Najat Mokhtar 

Jordan University-Jordan 

Qatar University-Qatar 

King Saud University- Saudi Arabia 

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:amusaiger@gmail.com 

SSRM 255 

ISSN 1608-8352


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 

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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 10 6 /g, 4.4 x 10 6 /g 

and 2.6 x 10 5 /g for psychrotrophic , mesophilic and facultative thermophilic yeasts, 

respectively. The percentages of samples showing yeast counts above 10 6 /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 10 7 /g, 1.4 x 

10 7 /g and 2.3 x 10 6 /g for psychrotrophic mesophilic and facultative thermophilic, 

respectively. The percentages of samples that showed yeast counts above 10 6 /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 

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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


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 

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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 1.1x10 4 /g and 2.2x10 8 /g, with an average 

of 2.7x10 7 /g and between 3.5x10 6 /g and 8.2x10 8 /g, with an average of 1.9x10 8 /g in 

summer samples. LAB count ranged from 4.0x10 3 /g to 2.0x10 8 /g, with an average of 

1.6x10 7 /g in winter samples, while in summer samples it ranged from 2.5x10 6 /g to 

8.2x10 8 /g, with an average of 1.6x10 8 /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 8.5x10 4 /g, with an average of 1.5x10 4 /g in winter 

samples and from 3.6x10 2 /g to 3.6x10 5 /g, with an average of 4.2x10 4 /g in summer 

samples. 

Coliform count ranged from


hoummos produced under hygienic conditions, while refrigeration had a profound 

inhibitory effect on the flora of such hoummos. Refrigeration was less effective in 

checking the growth of the flora of hoummos with high initial microbial load. 

The APC of tehineh ranged between 3.6x10 2 /g and 1.1x10 4 /g, with an average of 

2.9x10 3 /g, while LAB count ranged from 1.1x10 2 /g to 7.0x10 3 /g, with an average of 

1.7x10 3 /g. The only LAB isolated was a group D Streptococcus. Yeast count in all 

samples was


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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attributed to the combined effect of milk acidification, Ca ions addition and the cut 

curd heating. This resulted in forming a thin membrane-like layers around every piece 

of the cut curd. It seems to prevent fat and protein losses throughout processing. 

It has been found that the cheese produced by the new method was more 

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 

pasteurized milk in all quality parameters although they were equal in their texture 

scores. However, there was no significant difference in the quality parameters between 

cheeses produced by the new method and the one from pasteurized and acidified milk, 

except that the texture of the latter was more preferable. This indicates the importance 

of the acidification of milk used in cheese making. 

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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 F O = 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 F O 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 

Propionibacterium (1992) 

Sulieman Rayan\ University of Jordan 

Supervisor: Dr. Malik S. Haddadin 

Co-supervisor: Dr. Naji Batayneh 

This study examined the potential of using labneh whey as substrate for the 

production of propionic and acetic acids by Propionibacterium shermanii and P. 

acidipropionic Batch fermentation (shake flask culture) was used with the application 

of two cell techniques, free cells and immobilized cells. Viable cells of the two 

Propionibacterium species were entrapped in a calcium alginate beads. Fermentation 

process was carried out under anaerobic conditions and controlled pH (6-7) at 30°C. 

Lactobacillus helveticus was used to ferment lactic acid from labneh whey lactose to 

produce a medium of a high level of lactate The effect of six different variables 

(treatments) were studied during the fermentation process on the production of organic 

acids, substrate utilization, and bacterial population. These variables were, lactose 

hydrolysis, whey pepsinization, high level of inoculum, high level of lactate, addition 

of lactose 7% (w/v), and control (i.e labneh whey with 1 % yeast extract). Yeast 

extract was equally added to all media of this experiment. 

Immobilization of cells displayed significantly higher yield of propionic 

(10.95g/L) and acetic (4.19 g/L) acids and substrate utilization than with free cells in 

all variables used. High lactate and lactose hydrolyzed labneh whey media gave the 

highest level of propionic and acetic acids productivity, and substrate utilization in 

both techniques. The other variables showed significantly inferior results in acid 

productivity and substrate utilization than on lactate and lactose hydrolyzed media. 

This study revealed a preferential utilization of lactate over lactose as a major carbon 

source. 

A growth-associated product formation pattern was exhibited by Propionibacterium 

species in different labneh whey based media. The fermentation study of 

Propionibacterium in labneh whey showed nearly a typical molar ratio of 2:1 

(propionic: acetic acids). This work gave an indication that the use of labneh whey 

based media for the production of propionic and acetic acids can reach a level of 

productivity similar to that obtained by other researchers who used cheese whey 

permeate, but with a shorter fermentation time. 

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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 

12 

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 

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oils (corn, cottonseed, soybean, sunflower, palm, linseed, olive residue and sesame) in 

virgin olive oil. Bellier Index was able to detect sesame, cottonseed, sunflower, corn, 

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 

adulteration rates. This test is difficult to carry out and lacks precision (not 

reproducible). However, Bellier test was able to detect sesame, corn, cottonseed, palm, 

soybean and olive oils in virginolive oil at adulteration levels of: 1 %, 6 %, 9 %, 13 %, 

15 %, 73 % respectively. On the other hand, linseed and sunflower oil were not 

detected by this test regardless of the adulteration rates that were applied. 

The effect of oxidative rancidity of the adulterant oils on the efficiency of Bellier 

test was also studied. The efficiency of Bellier test was affected by the high levels of 

oxidative rancidity in which cottonseed, corn, palm, olive residue and soybean oils 

were not detected at high peroxide value. However, the levels of oxidative rancidity of 

sesame, linseed, and sunflower oils did not affect the performance of the test. 

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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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9. Development of Processed Spread Cheese from Local White (Nabulsi) Cheese 

and Labanah (1993) 

Nazeeh Ibrahim Saleiman A1-Khalaileh\ University of Jordan 

Supervisor: Dr. Salma Tukan 

Co-Supervisor: Dr. Mohammad Ali Humeid 

The aim of this work was to study the possibility of using local white brined 

boiled cheese and labanah (labneh) in the production of a new type of processed 

cheese spread. An assembly consisting of a mixing vessel supplied with emulsifying 

mixer placed in a thermostatically controlled water bath was used to perform the 

cooking experiments. 

It was found that applying a rotational speed of 1000 rpm for 4 minutes was 

adequate for emulsification. A heat treatment of 85±2C° with manual mixing for 10 

minutes was used to pasteurize the emulsion. Salt was removed from cheese by 

soaking it in water after cutting into thin slices (2mm thickness), the ratio of water to 

cheese was 4:1 and the water was changed every 4 hours. The salt content of cheese 

after soaking for 12 hours was 0.37%. 

Sensory evaluation was used to study certain cheese quality characteristics, it 

was found that the best ratio of cheese to labanah was 2.5 to 1 by weight. It was also 

found that the use of Joha S4 emulsifying salt at a level of 2.2% of the final product 

gave the best flavor whereas other emulsifying salts tested resulted in unacceptable 

flavors. 

The use of 223 mg powdered mahaleb seeds gave the best flavor, whereas the use 

of water extracts of safflower and onion skins gave the best color to the product. On 

the other hand the processed cheese types without using coloring and flavoring agents 

were acceptable. 

The chemical analyses showed that the moisture content in the product was 61% 

which was higher than some similar commercial products, but within the limits of 

Jordanian standards. The contents of protein, fat, ash, and salt in the new product were 

14.5, 19.5, 3.3 and 1.3% respectively, while the pH was 5.8. 

The standard plate count (SPC) directly after processing was 20/g in which the 

spores of the gram positive bacteria predominate. Yeasts, molds and coliform bacteria 

were not detected indicating the efficiency of heat treatment. SPC did not change upon 

storing the cheese for eight weeks at -18°C nor at 5°C to 7°C. However, samples 

stored at -18C° resulted in a more firm and less spreadable product. The SPC increased 

to 600/g upon storage at 20 ± 2°C for eight weeks, while it increased to 2,2x105/g 

upon storage at 37°C for two weeks only. Moreover, the color in the last treatment 

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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10. A Study of the Effect of Different Combinations of pH and Salt 

Concentrations of the Brine on the Storage Ability and Sensory Quality of Boiled 

White Cheese (Nabulsi) (1994) 

Saqer Moh’d Herzallah\ University of Jordan 

Supervisor: Prof. Dr. Mohammad Ali Humeid 

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


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


12. A Study on the Use of the Yoghurt Starter Culture Bacteria for the Detection 

of Antibiotic Residues in Milk (1994) 

Lina M. A. AL-Kurdi\ University of Jordan 


The sensitivity of yogurt culture bacteria (Lactobacillus delbruekii subsp. 

bulgaricus and Streptococcus thermophilus) to antibiotics was used to develop a test 

for the detection of antibiotic residues in milk. In order to standardize milk 

fermentation by yoghurt culture and to fix the time needed for curdling of the milk, 

different combinations of culture concentration (2,3,4, and 5%) and milk pH values (6, 

6.2, and 6.4) were tried to find out the shortest possible time for curd formation. The 

best combination was the culture concentration 4% and milk pH 6. The developed test, 

Yoghurt Culture Test (YCT), could be done by lowering the pH of 96 ml of the tested 

milk to 6 using 1 N HCI, adding 4 g of yoghurt culture and incubation at 42°C for 

2.5h. Negative result (absence of inhibitory substances in the milk) is indicated by 

curd formation and change in the color of the pH indicator chlorophenol red (0.2% in 

50% ethanol), of which 1 ml is added before or after the incubation. 

The lowest concentration of penicillin enough to inhibit curd formation by 

yoghurt culture bacteria in YCT was 0.03 lU/ml, whereas for chloramphenicol, 

oxytetracycline, tetracycline, ampicillin, erythromycin and cloxacillin were: 2.0; 0.1; 

0.2; 0.1; 0.3 and 0.3 g/g, respectively. YCT was more sensitive to chloramphenicol 

and oxytetracycline than DelvotestP® and was of comparable sensitivity to 

tetracycline and erythromycin, but of less sensitivity to penicillin and ampicillin. 

YCT was used to examine 618 samples of milk received by the largest three 

dairy plants in Jordan for antibiotic residues. 15% of the samples gave positive results 

after 2.5 h of incubation. When extending the incubation time to 4 h only 2.1% of the 

samples were positive, indicating the presence of other inhibitory substances in about 

13% of the samples in marginal concentrations. When testing the positive samples to 

YCT after 2.5 and 4 h by DelvotestP®, only 12.3% were positive after 2.5 h and the 

results were similar to YCT after 4 h. 

YCT is a simple and of low cost test. It has comparable reliability to 

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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19


13. Preparation of an Antioxidant from Lavender (Lavandula spp.) (1994) 

Manal Ismall Younis Yousef\ University of Jordan 


20 

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 

Volume 18 11, No. 25, 2011


synergistic interaction with preparation. 

The preparation showed a minor effect in extending the induction period in all 

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 

mixture. Despite the bitter taste, the extract imparted in potato chips fried in treated 

corn oil, the prepared antioxidant was high1y effective in keeping the peroxide levels 

within acceptable range during accelerated storage. 

The water extracted antioxidant showed relatively lower antioxidant activity than 

that obtained by the other organic solvent, although its activity was similar to that 

exhibited by the BHA-BHT mixture. 

19 

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21


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 


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 

Breadmaking (1995) 

Maha A. Abu-Eisheh\ University of Jordan 

Supervisor: Dr. Ali K. Al-Sa’ed 

Co-supervisor: Dr. Mohamed A. Humeid 

More than 20,000 tons of normal whey mainly of the acidic type are produced as 

a by-product in labneh and cheese making in Jordan. The majority of this whey is 

disposed of in the sewerage and this contributes to the pollution problems in Jordan. 

This study aimed at concentrating the acidic whey and its utilization as an improver in 

breadmaking. 

Acidic normal whey was concentrated using two techniques. The first was 

Climbing film and natural circulator evaporation (CF). The second technique was 

Double jacketed open pan evaporator (OP) concentration was performed, with and 

without pH adjustment. Normal whey was concentrated to 30, 40, and 50% total 

solids. 

The chemical and physical properties of normal and concentrated whey were 

determined. 

Forty percent total solids concentrated whey using CF and OP techniques with 

and without pH adjustment and normal whey were used at different water replacement 

ratios (10, 20, 30, 40 and 50%) water replacement level was adjusted to have the same 

total solids content in liquid whey, to study their effects on the Farinograph 

measurements and the gassing power properties of the wheat flour-whey blends. 

Farinograph tests revealed that all the treatments decreased mechanical tolerance 

index of the dough, with no effect on the dough development time. 

Baking test was conducted using normal and 40% total solids of concentrated 

whey at different levels and as a partial replacer for bread improver. Addition of whey 

in general either normal or concentrated increased significantly (p ≤ 0.05) proof time, 

loaf weight and specific loaf volume. 

The sensory evaluation results showed that Hamam bread made with 30% 

replacement ratio of concentrated whey (40% TS) using CF technique with pH 

adjustment gave the highest total scores (88.6), whereas the control bread gave only 

(77). 

The storability study revealed that the addition of whey delayed mould growth, 

up to 5 days compared with 3 days for the control. 

It was found that addition of either normal or concentrated acidic whey had a 

retardation effect on the staling property of Hamam bread as indicated by the sensory 

evaluation results. 

Addition of whey (Normal and concentrated) as a partial replacer (50%) of 

improver that is usually added at 1% level, did not effect the sensory properties of 

Hamam bread, except the improvement of texture, 

21 

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23


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 CO 2 gas every three days for 10 minutes each, finally the fruits are 

stored for few months under anaerobic condition. 

24 

Volume 22 11, No. 25, 2011


17. Effect of addition of sodium bicarbone in the production of Al-Mashrouh 

bread on its physical and sensory properties (1995) 

By: Hanee Meslem Domour\ University of Jordan 

Supervisor: Dr. M, Ali Humeid 

In Jordan, bakers use variable amounts of sodium bicarbonate (baking soda) in 

addition to yeast in the production of certain types of bread, e.g. ‘Mashrouh” and 

Tannouri”. This addition is practiced without any scientific or legal reference. 

This study was undertaken to investigate the effects of adding different levels of 

baking soda on the physical and some chemical characteristics of dough and 

‘Mashrouh’ bread. The effect of leavening using bakers yeast (C02 production) was 

also studied. 

Bread produced using four levels of baking soda (zero,1200,1800,and 3600 ppm) 

was evaluated by sensory testing Six levels of baking soda (zero, 1200, 

1800,2400,3000 and 3600) were selected for the study of dough characteristics. The 

results of the farinograph and extensigraph measurements showed significant effects 

on the rheological properties of the dough. 

The stability of dough increased gradually from 5 in the control to 31 min at 

3600 ppm level. Accordingly, the time to break down increased from 4 to 30 min, 

whereas the mechanical tolerance index decreased from 55 to 30 Brabender units 

(BU). The energy as measured by the extensigraph increased from 115 at zero level to 

145 cm2 at 3600 ppm level. 

The extensibility increased from 153 to 165 mm and the resistance to extension 

increased from 440 to 520 BU at 3600 ppm level (after 135 min proofing). 

The pH of the dough was significantly increased with increasing level of baking 

soda namely from 6.01 in the control to 6.96 at 3600 ppm. The C02 production was 

statistically not affected by the baking soda addition, though the highest C02 

production was observed at 1800 ppm level. 

The addition of either 1200, 1800 or 3600 ppm to the dough resulted in 

facilitating the manual flattening and spreading of the dough pieces that are very basic 

to reach the desired thickness (few mm) of the loaf without having holes or being torn 

off. The baking time was reduced due to the addition of 1200, 1800 or 3600 to 9.5, 9.5, 

and 14% respectively. This resulted in a weight increase of the loaves from 1 % at 

1200 to 2.5% at 3600 ppm and a corress ponding increase in the moisture content from 

0.3 to 0.7%. However, the rate of moisture loss was elevated proportionally to the 

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 

ppm level decreased the overall quality of the ‘Mashrouh’ bread. 

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 

25


Provided further tests do not show negative effects on health and the nutritive value of 

this basic food. 

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24


18. The Use of Salt-Tolerant Lactic Acid Bacteria in the Production of White 

Boiled Cheese (1996) 

Anas A. Al-Nabulsi\ University of Jordan 


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


19. The Use of Sorbate and Benzoate Salts to Inhibit the Growth of Yeasts in 

Labaneh (1996) 

Ghadeer Fawzi Mihyar\ University of Jordan 


Co-Supervisor: Dr. Ali Kamil Al-Sa’ed 

Twenty five samples of commercially produced labaneh in Jordan were examined 

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


respectively) were needed if the shelf-life has to be extended to 14d. Labaneh with 

high initial yeast count (circa 104 cfu/g) required >300 and >400 mg/kg of sorbate and 

benzoate, respectively to be kept stable at 5°C for 7 or 14 d. 

The addition of the two preservatives to the packaged labaneh at high concentrations, 

though is not approved by the Jordanian standard, it should be regulated. 

27 

Volume 11, No. 25, 2011 

29


20. Extraction of Carotenoid Pigments from Tomato Pomance and its Use as A 

Food Color (1996) 

Dema Shaker Hussein\ University of Jordan 


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. 

30 

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21. Utilization of Carob Powder as a Substitute for Cocoa Powder in Some Food 

Products (1996) 

Hana’a Mohammed Ali AL-Ghizawi\ University of Jordan 

Supervisor: Dr. Ali Kamel AL-Sa’ed 

The aim of this study is to investigate the possibility of utilizing roasted carob as 

a partial or total replacer for cocoa powder in some food products. Also to study the 

acceptability as well as the physical and chemical characteristics of the prepared 

products. 

Measurements of weight, length, width and thickness of carob pods were 31.84 

g, 123.38 mm, 19.53 mm and 9.33 mm respectively. The seeds make up 20% of the 

whole pod weight, whereas the pulp to kernel ratio was 4:5. 

Roasting process of kibbled and whole pods at different time temperature 

combinations produced carob with different colors and flavors. Roasting kibbled carob 

at 150°C for 60 minutes was preferred by the sensory panel. 

The chemical composition of roasted carob were: moisture, 9.027%; crude 

protein, 5.82%; crude fat, 0.74; ash, 2.84%; crude fiber, 7.24%; NFE, 74.7%; tannin, 

3,75%; and total sugars 38.7%. The pH value of roasted carob powder was 4.81. On 

the other hand, the physical characteristics were: water activity, 0.33; particle size, 150 

m; and absorbency of the clear roasted carob extract at 360 nm, 0.851. 

Roasting and sieving affected the chemical composition of carob. Total sugars, 

moisture, crude fiber and protein decreased whereas tannin increased. 

Sensory analysis results showed that incorporation of roasted carob powder in 

ice-cream, cake, peanut based spreads and candy bars gave products that differs in 

color and flavor from control products where cocoa powder was incorporated. On the 

other hand incorporation of roasted carob powder resulted in a marked improvement of 

the sensory properties of the prepared ice-cream, whereas cake and candy bars were 

moderately accepted, on the other hand such incorporation decreased the sensory 

properties of the prepared peanut based spreads. 

Proximate analysis showed that utilization of roasted carob powder in formulated 

products did not affect significantly their composition except in raising the crude fiber 

content. 

It was noticed that addition of roasted carob affected inversely the overrun of ice 

cream and textural properties of cake. Also storability test did not show marked 

differences among different types of cake, ice cream and candy bars. 

29 

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31


22. Production of Low-Sodium Fermented Cucumbers and Turnips (1996) 

Fadwa Ghazi Hammouh\ University of Jordan 


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, CaCI 2 , 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% CaC1 2 . This concentration was used as a control for 

the partial or total (25, 50, and 100%) replacements of NaC1 with KCI, CaCI 2 , 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 CaC1 2 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 

32 

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11, No. 25, 2011


ones. 

None of the fermented cucumbers and turnips with a complete NaC1 replacement 

(4% KC1, 4% CaC1 2 , and 2% of both of them) was organoleptically acceptable. 

31 

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33


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 


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 l0 9 , 1.2 x10 7 ), (1.6 x10 9 , 1 x10 8 ), (1.3 x10 7 , .4.6 x10 5 ), (5.1x10 3 and 9.9 x 10 3 ) 

CFU/g, respectively .Summer samples had significantly higher counts ( p


samples the alkaloid concentration exceeded 0.02%, still this concentration is regarded 

safe from public health point of view. TLC and GC-MS showed that lupanine was the 

main alkaloid for lupine. GC-MS showed that there were other minor alkaloids in 

lupine such as α-isolupanine, oxylupanine, angustifoline. 

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 (


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) 

Badera Hameed Al-Yamani\ University of Jordan 

Supervisor: Dr. Mohammed A. Humeid 

This study was carried out to look for a practical solution to prevent the 

phenomenon of oil separation in tahina. 

Microscopic examination showed that the colloidal state in tahina is mainly a 

solid in oil system, i.e., a colloidal suspension of solid particles in a continuous oil 

phase.Oil separation test by centrifugation indicated that about 50% of the oil content 

is probably adsorbed by the solid particles, whereas the other part is found in the form 

of free oil, which could be separated partially or totally on standing by or by 

centrifugation. 

Oil separation measurement through storage for a period of 180 days explained 

that oil separation increased by increasing the storage temperature, and the maximum 

quantity of oil separated on standing within this period at 35°C is 13.7%, which 

represents about 25% of the total oil of tahina. This was half of the oil percent, which 

could be separated by prolonged standing or centrifugation. It had been found that 

combined addition of 2% glycerol with 0.5% saturated citric acid solution or 2% 

glycerol with 1% distilled monoglyceride give the best results for prevention of oil 

separation. These additions were selected out of 16 additives representing five groups 

which included basic compounds, acids, emulsifying agents, sugars and sugar alcohols 

and emulsifying salts. 

Experiments showed that homogenization of tahina for different time intervals 

ranging from 1 to 20 min delayed the oil separation but it did not lead to its complete 

prevention. 

The heat treatment trials of the sesame seeds showed that roasting of the sesame 

seeds at temperature up to 160°C for variable times was not suitable for the milling of 

tahina. Combinations of controlled wetting (10%), incubation at 30°C and steaming of 

sesame at 121°C/15 min then roasting at 100°C resulted in a significant improvement 

of the milling ability. It was herewith proved that these variables are important factors, 

which can control the milling ability and fluidity of tahina. 

Results of this study pointed that there were three important factors, which play a 

role in reducing oil separation: the viscosity of the product, the manipulation of 

interaction between hydrophilic components or between hydrophilic and hydrophobic 

components, and the increase of the surface area of the internal phase. 

Sensory evaluation using ranking test indicated that the addition of the combinations 

of 2% glycerol and 0.5% saturated citric acid solution or 2% glycerol and 

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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37


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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27. Effect of Oxidants and Shortenings on the Quality of Hamam Bread (1998) 

Leenda T. A1-Bariq 

Supervisor: Dr.Ayed S. Amr 

The effects of different levels of certain oxidants (potassium bromate, potassium 

iodate and ascorbic acid) and shortenings (palm olein and palm stearin) on the physical 

properties and total score of bread made from zero and straight-grade flours were 

studied. Baking procedure followed the bulk fermentation straight dough process. 

Mixing and proofing times of zero flour treated with the oxidants or the 

shortenings decreased compared to the control. Proofing time of oxidant-treated flour 

increased by increasing the level of oxidant, but at higher levels it decreased again. On 

the other hand, straight-grade flour treated with the same agents showed an erratic 

pattern in which mixing and proofing times increased compared to the control. 

Specific loaf volumes and total scores of bread made from zero and straightgrade 

flours increased with increasing levels of all oxidants and shortenings until 

optimum levels were attained. 

The amount of ascorbic acid required to obtain optimum bread properties was 

higher (100 ppm) than that of potassium bromate (75 ppm) or potassium iodate (20 

ppm). Zero and Straight-grade flours showed no significant differences (p>0.05) at all 

levels of oxidants. 

Optimum concentrations of palm olein and palm stearin were 3 and 4%, 

respectively, for zero flour, while 2 and 3%, respectively, for straight-grade flour. 

Interactions between different levels of ascorbic acid and palm stearin caused 

improved specific loaf volume and total bread score without affecting mixing time 

compared to the control for both flours. Optimum levels of different interactions were 

observed to be as follows: 2% palm stearin with 50 ppm ascorbic acid, 2% palm 

stearin with 100 ppm ascorbic acid, 3% palm stearin with 50 ppm ascorbic acid and 

4% palm stearin with 50 ppm ascorbic acid. 

It was found that addition of oxidants and shortenings to bread as formula had a 

retardation effect on the staling property of Hamam bread as indicated by the sensory 

evaluation studies. 

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39


28. A Study on the Use of Yeasts in the Production of Fermented Cucumbers 

(1998) 

Saddam Sh. Awaisheh 


Yeast counts of 13 samples of locally fermented cucumber ranged from 4 x 10 4 

to 7 x 10 6 CFU/ml with an average of 5 x 10 5 . 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 

40 

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Volume 11, No. 25, 2011


those produced by LAB, which is mainly lactic acid. 

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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 


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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30. A Study of the Possibility of Producing New Products from Tomato Fruits 

(1998) 

Nasr Ahmad Ibrahim Hasanain 

Supervisor: Dr. Mohammed Ali Humeid 

Tomatoes have a nutritional value similar to that of many fruits, but differ mainly 

from typica1 fruits in their low sugar content, rendering tomatoes low in the total solid 

content. 

This study aimed at investigating the possibility of producing jams, jellies and 

“fruity” drinks from tomatoes. 

The results of the study revealed the feasibility of producing jam from tomatoes 

by cooking a mixture of 60 parts cut tomato fruits, with 40 parts sugar and 4g citric 

acid/kg added sugar to reach 70 brix. Fruits from the green mature stage must be 

excluded because they produce unfavorable color and fruits from red mature stage 

should not be used alone because this will result in unfavorable flavor. 

The results of sensory evaluations showed that the acceptability of jam increased 

when jam was produced from skinned and deseeded tomatoes. Making jam from 

tomatoes with quince as well as flavoring the jam with natural fruit concentrate of 

strawberry, apricots or pineapple increased the acceptability of jams. Whereas jams 

made of a mixture of tomato and apple or flavored with natural cherry concentrates 

decreased acceptability. 

Acceptable jelly could be cooked from clarified juice produced by boiling the 

turbid juice for 15 seconds, then cooling and straining in fine mesh cloth. The Jelly 

was prepared from 60 parts juice, 40 parts sugar, 4g citric acid/kg added sugar and 22 

g pectin/kg juice. The flavor of the jelly was fruity and the texture was good thus no 

other treatments were needed to increase acceptability. 

Primary experiments to produce a “fruity” drink from clarified juice by adding 

sugar, acid and natural juices or natural flavors powders failed to give acceptable 

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, 

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Volume 11, No. 25, 2011 

43


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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31. Effect of the Application of Hazard analysis Critical Control Point (HACCP) 

System in the Production of Hoummos with Tehineh and Labaneh on Their 

Microbial Quality (1998) 

Leena Mohammed Ahmed Abdul- Salam 


Co- Supervisor: Dr. Salma K. Tukan 

This study was aimed for implementing HACCP system in the production of 

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 

were 1.3 x10 4 and 5.7 x10 4 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


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 10 7 and 1.9 x10 5 CFU /g 

respectively). There were also significant differences in the yeasts and molds means 

(P


32. Level of Solanine in Potatoes in Local Market and Effect of Light Exposure 

during Storage on its Development in Two Potato Cultivars (1998) 

Fathi Ahmad Qaroot 

Supervisor: Dr. M. Ali Humied 

Co-Supervisor: Dr. Malik Haddadin 

Solanine is a naturally occurring toxin found in all parts of potato plant, and have 

been shown to play a role in the disease and pest resistance mechanism of the plant. 

The tubers are considered toxic and unfit for human consumption if solanine 

concentration exceeds 20mg/100g fresh weight. 

The aim of this study was to evaluate solanine content in potato samples in local 

markets as well as to investigate the effect of storing tubers under direct and indirect 

exposure to sunlight on solanine development in two locally planted cultivars (Sponta 

& Draga). The variation of solanine concentration in three consequent layers of a tuber 

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 

ranged between 94 to 32.3 mg/100g with an average of 19.5 mg. Storing potatoes in 

darkness gave the minimum increase in solanine content followed by the samples 

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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47


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 


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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34. A Study of the Substitution of Nitrite by Sorbate and Its Effect on Mortadella 

Properties (1999) 

Aisheh Mahmoud Al-shuibi\ University of Jordan 

Supervisor: Dr. Basem AI-Abdullah 

A study was conducted to investigate the possibility of substituting nitrite by 

sorbate in mortadella processing, in order to find a less hazardous additive than nitrite, 

that still performs its functions in cured meat products. The experiment consisted of 

six treatments, in the first treatment, mortadella was prepared with 120 ppm sodium 

nitrite, in the sixth treatment, mortadeila was prepared with 2600 ppm sorbate and 0 

sodium nitrite; mortadella, prepared in the rest of the treatments contained different 

nitrite-sorbate combinations. Based on the results obtained in the first experiment, a 

second experiment was performed to confirm its results, and to exclude the effect of 

the variable sorbate level, and to emphasize the importance of storage temperature on 

nitrite-sorbate behavior. A number of properties were studied including the sensory 

characteristics of color, flavor, texture, juiciness, and overall acceptability, microbial 

counts that included aerobic plate count (APC), lactic acid bacteria, clostridium, 

Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus, and yeast & molds, and 

the chemical properties of pH, TBA values, nitrite residues, and proximate analysis. 

The results of these analyses revealed that sorbate mortadella samples were not 

acceptable sensorially, and their TBA values and clostridium counts were the highest 

compared with all other treatments. Nitrite mortadella showed acceptable sensory 

scores, and all of its other properties were acceptable. But it showed the highest 

percentage of nitrite losses (73%) during storage. Nitrite-sorbate treatments were not 

significantly different with regard to color, flavor, and overall acceptability compared 

to nitrite mortadella, they also showed lower TBA values, while the microbiology 

results were acceptable or best for some organisms, where APC average count was 

1x10 3 CFU/g for the nitrite treatment, 3x10 2 - 1x10 3 for nitrite-sorbate treatments, and 

1x10 3 for sorbate mortadella. 

The results indicate that complete nitrite replacement is not possible in red cured 

meat products, but partial replacement with sorbate is possible. The study also 

emphasized the importance of keeping this product under refrigeration during storage. 

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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 

50 

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Volume 11, No. 25, 2011


acceptance after 6 and 12 weeks of storage showed no significant differences in the 

aroma scores of the manually deboned meats after 12 weeks, while treatment 3 product 

showed a significant reduction in the aroma scores after 12 weeks of storage. Hand 

deboned meats had higher color scores than mechanically deboned meats. 

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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 


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/cm 2 as calculated on the whole area of 

the bed and 11g/cm 2 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. 

52 

37. A Study of In-Can Heating Preservation of Nabulsi Cheese with Emphasis to 

50 

Volume 11, No. 25, 2011


Halotolerant Bacteria (1999) 

Khaled Hassan Abu-Alruz\ University of Jordan 


Co-supervisor: Dr. Mohammed Isam Yamani 

This study was undertaken to check the feasibility of in-can heating of Nabulsi 

cheese as a substitute for traditional boiling and to determine the optimum 

combination of time-temperature treatments needed to obtain a stable product without 

negatively affecting the sensory characteristics of the cheese. It was found that the cold 

point in canned Nabulsi cheese (filled in 73 x 103 mm cans) is the geometrical center 

of the can. Four heat treatments were tested in this study: 75°C/15 minutes, 85°C/10 

minutes, 100°C/5 minutes, and 105°C/2 minutes. 

The results of microbiological examination of the Nabulsi cheese indicate that all 

heat treatments applied in canning, regardless of the method used in production, is 

efficient in destruction of microorganisms present in the raw cheese as evidenced by 

the aerobic plate count (APC), coliform count, yeast and mold count, moderate 

halophilic bacteria count, extreme halophilic bacteria count, moderate halophilic yeast 

and mold, and extreme halophilic yeast and mold which were all showed no growth. 

These results were reproducible on market raw cheese samples as well as samples 

made from pasteurized milk. Brine salting of the cheese under refrigeration or at room 

temperature had no influence on the canning outcome. 

The results of sensory panel testing of in-can heated Nabulsi cheese as compared 

with control samples (cheese boiled by the traditional method) indicate that in-can 

heating has a positive effects on the sensory characteristics of the Nabulsi cheese 

especially in preventing sponginess and deformation, regardless of the different heat 

treatments applied on the Nabulsi cheese. 

The results of sensory evaluation of in-can filled pre-boiled cheese samples and 

separately inoculated with seven species of halophilic and halotolerant bacteria 

without subsequent heat treatment revealed that only extreme halophilic bacteria were 

able to spoil the cheese within two months of storage at room temperature. In-can 

heating, however, of inoculated samples treated at 85°C for ten minutes resulted in 

total destruction of the bacteria and thus better stability of the cheese. 

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53


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 


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%. 

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


39. Effect of Gamma Irradiation on the Quality of Halawani Grapes Kept under 

Cold Storage (1999) 

Tareq M. Osaili\ University of Jordan 


Effect of gamma irradiation, sulfiting, and the combination of both treatments on 

the quality of Halawani grapes, and the fungal counts thereon were evaluated after 

different periods of storage at 4°C and 85% relative humidity (RH). 

Sulfiting, irradiation and their combination had no effect on total soluble solids, 

reducing sugars, titratable acidity, pH and weight loss throughout the storage period. 

Sulfited samples had lower total soluble solid content, though statistically nonsignificant 

(p ≤0.05) than non-sulfited samples. They also suffered more weight loss 

during storage. Sulfited samples irradiated with 1 and 2 kGy doses had significantly 

(p≤ 0.05) lower fungal counts than non-sulfited samples irradiated with the same 

doses. Regardless of the sulfite treatment, samples irradiated with 3 kGy dose had no 

fungal growth throughout the storage period. As irradiation dose increased, there was a 

significant (p≤ 0.05) decrease in the fungal counts, and ascorbic acid on one hand, and 

non-significant (p≤0.05) decrease in titratable acidity with the resulting increase in pH 

values on the other. Storage time effect on the quality of the irradiated samples was 

similar regardless of the sulfite treatment. 

Sensory evaluation results showed that sulfited samples were less acceptable than 

non-sulfited ones regardless of the irradiation dose or the storage period. Samples 

irradiated with 3 kGy dose had lower acceptance after 2 and 3-months of storage, due 

to their soft texture, also they showed color darkening after 2 and 3-months of storage. 

While samples irradiated with 2 kGy dose showed darkening after 3-months of storage 

regardless of the sulfite treatment. 

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55


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 albathinjan 

(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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41. Citric Acid Production by Selected Aspergillus Species Using Whey as 

Fermentation Medium (1999) 

Murad Ahmad El. Holi\ University of Jordan 

Supervisor: Dr. Khalaf Soofi Al-Delaimy 

Citric acid (CA) production by strains of Aspergillus using cheese whey, as 

fermentation medium supplemented with different additives (during fermentation time 

of 12-20 days at temperature of 30 ± 2°C) was studied. It was found that among three 

strains of Aspergillus used in this study (A. niger ATCC 9642, A. niger ATCC 6275 

and A. foeitidus ATCC 10254) using two synthetic media and whey alone, A. niger 

ATCC 9642 was most efficient for CA production and thus was used further in this 

study. 

Supplementation trials of whey with different concentrations of date juice (11.5, 

16.5 and 21.5% T.S,S in whey) plus 2% tricalcium phosphate and 4% methanol in a 

surface culture, revealed that whey containing 21.5% T.S.S with a combination of 2% 

T.P + 4% methanol was found to be the most efficient media for CA production (31.64 

g/1) after 10 days of cultivation. Surface culture process was found to be much more 

favorable for CA production than submerged culture process. 

Media containing whey in different concentrations (5, 10 and 15% (w/v) of four 

sugars (sucrose, glucose, fructose and galactose) were used for CA production. Whey 

media containing 15% sucrose were found to produce the highest CA (106.05 g/l). 

Whey containing 15% sucrose and 1% methanol was also efficient medium for CA 

production with a value similar to that of whey and 15% sucrose. Biomass dry weight 

values of these two media were 37.4 and 33.9 g/l respectively. Higher biomass values 

(42.2-46.0 g/l), with relatively lower CA produced, were obtained in the whey media 

containing 15% sucrose with 10-50 mg/I riboflavin. 

The relationship between CA production, residual sugars, biomass and pH in the 

whey media containing 15% sucrose was studied. The highest CA and biomass in this 

medium were produced after 16 days cultivation (83.71 g/l and 36.3 g/l respectively). 

Both residual sugars and pH values decreased from 173.8 g/l to 48.9 g/I and from 3 to 

1.5 after 16 days cultivation, respectively. 

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57


42. Development of Gluten-Free Bread Similar to Arabic Types (1999) 

Sameeh Suliman Al-Trawneh\ University of Jordan 


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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43. Utilization of Sesame Press Cake and Wheat Bran in the Production of High 

Protein, High Fiber Biscuit or Sweet (1999) 

Hussein Mohd AL-Hussein AL-Jarrah\ University of Jordan 

Supervisor: Dr. Mohammad A. Humeid. 

Jordan imports big quantities of sesame in order to use it in food industries, such 

as halva, sesame pulp (Tahina), bakery products and sesame oil. The presscake of oil 

extraction contains a high percentage of protein (30%) and fat (27%). It has also a high 

moisture content (30%), which leads to fast deterioration. 

The aim of this study was to find out methods to extend the shelf life of Kosba to 

test its use in the production of high protein, high fiber biscuits or sweets, as a low-cost 

source of protein. 

Two methods for preservation were found suitable: 

1. Mixing of fresh kosba with wheat bran in different ratios that were 

extruded through a meat mincer to get a homogenous pelleted, semi dried mixture, 

which could be easily air dried. 

2. Drying fresh kosba in the sesame roaster, which is available in every oil 

mill, at 100°C for one hour. 

Different recipes were tested and modified for the utilization of the dried and 

finely milled kosba in the production of high protein, high fiber biscuits. 

The best developed biscuit formula that gave the highest sensory quality was 

obtained when using (23%) sesame bran mix of 2 kosba: 1bran, (18.5%) wheat flour, 

(9%) palm oil, (20%) sugar, (6%) water, (4.5%) whole eggs, (18.5%) whole milk 

powder, (1.3%) baking powder and 1.3% vanilla sugar preparation. 

The developed biscuits contained (16.6%) protein, (19.5%) fat, (2.7%) crude 

fiber, and (53%) carbohydrate; the dietary fiber was estimated (10%), thus the 

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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59


44. Effect of Malt Flour Addition on Quality of Kmaj Bread (1999) 

Hadeel M. Abu-Gholi\ University of Jordan 


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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45. Effect of Navy Bean Supplementation on the Quality of Hamam Bread (1999) 

By: Kenza M. Arfi\ University of Jordan 


The functionality of composite navy bean-wheat flour at different supplementation 

levels (5, 10, and 15 %) was studied. Rheological properties of the 

composite flour dough and the quality of Hamam bread prepared from the patent and 

straight-grades flour were studied. Bread was produced according to the bulk 

fermentation straight dough process, immediately and one week after blending. 

Farinograph absorption was generally not affected by the addition of navy bean 

flour, however, this supplementation caused weakening of the dough which was 

reversed by the resting period after blending in the case of patent flour, probably by 

the action of lipoxygenase. Weakening of the dough occurred at 15% supplementation 

level for straight-grade flour as shown by the mechanical tolerance index. 

Supplementation resulted in improvement in the overall quality of Hamarn bread. 

The highest sensory scores recorded at 5 and 10% supplementation levels for patent 

and straight-grade flour respectively. The supplementation gave breads with pleasant 

flavor, loaf volume was significantly (p≤0.05) increased by the addition of 10% navy 

bean flour to straight-grade flour. The color of the experimental bread crumb was not 

significantly different (p≤0.05) at all supplementation levels. 

Navy bean addition did not affect the staling scores but gave bread with higher 

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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61


46. The Ability of Some Durum Wheat Varieties for Explosion Puffing (1999) 

By: Ala’a - Eddin Ali Qatatshi\ University of Jordan 


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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47. A Study of Some Chemical and Physical Changes in Soybean Oil and 

Palmolein during Falafel Frying (1999) 

Mai Adnan Abdullah\ University of Jordan 


Palmolein and soybean oils were heated at separately 160, 190 and 220±10°C for 

2, 6 and 10 hours alone, and with falafel being fried with and without skimming. 

Chemical and physical properties of these oils were studied including the free fatty 

acid and acid value, peroxide value, p- anisidine value, totox value, Kreis test, iodine 

value, ultraviolet extinction at 230, 234, 268 and 275nm, melting point, viscosity, 

specific gravity, refractive index, dielectric strength and color. Both temperature and 

time of frying had significant effect (P≤0.01) on these chemical and physical 

properties of palmolein and soybean oils. 

Results showed a good performance stability of palmolein oil compared with 

soybean oil, more deterioration took place in unskimmed oil, compared with skimmed 

oil and more degradation at higher temperature, i.e. >190 ±10°C, and increased 

duration of frying. 

Tow colorimetric quick tests Rau®-test and Fritest® were evaluated for 

predicting the deterioration of oil. Both could be used with sufficient accuracy as 

quality control test. It has been found that palmolein oil was deteriorated after 10 hours 

when heated at 190±10°C but soybean oil deteriorated after 6 hours at the same 

heating temperature according to these colorimetric tests. 

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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63


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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The average pH of all samples (7.4) was in compliance with JS 286:1997. The 

averages of the inorganic nonmetallic constituents (N03, N02 and NH4) and the heavy 

metals (Fe, Zn and Al) for all samples were also in compliance with JS 286:1997. The 

concentration of iron was higher in some samples from municipal water than those 

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 

by JS 286:1997 was higher in municipal water (18.4%) than those from storage tanks 

(4.9%). 

The majority of municipal water samples originating from both stations 

contained free residual chlorine which was within the range (0.2-1.0 mg/L) specified 

in JS 286:1997; few samples were outside this range 16 (13.0%). However, higher 

number of tank water samples contained residual chlorine in concentrations


49. Production of Confectioneries and Caramel from Concentrated Acid Whey 

(2000) 

Abdel Fattah Tahseen Al-khrieshe\ University of Jordan 


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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50. A Study of Some Chemical and Physical Properties of Anemone Anthocyanins 

and Their Possible Use as Food Colorants (2001) 

Enas K. Al - Tamimi\ University of Jordan 

Supervisor: Dr. Ayed Amr 

The objective of this study is to extract the anthocyanins from the petals of 

Anemone, determine their chemical identity, study their stability under different 

conditions, and to use them as food colorant. 

The petals were extracted with several solvents, i.e. 1% HCl–MeOH, 0.1% 

HCl–MeOH, 0.01% HCl–MeOH, 1% HCl–EtOH, 3% formic acid–water, 3% formic 

acid–water, 3% citric acid–MeOH, and MAW (25:1:24). Total anthocyanins were 

determined by pH differential method and/or single pH method. 

The results showed that 1% HCl–MeOH was the most effective solvent for 

extraction of the three flower pigments (1750, 487, and 987 mg/l for AE, RE, and PE 

respectively), followed by 3% citric acid–MeOH (1200 and 474 mg/l for AE and RE 

respectively). 

Anemone pigments were purified using Amberlite XDA–7 column, separated 

by Sephadex LH–20 and TLC (silica gel) plates. Then they were identified by 

spectral and chemical analysis. 

Anemone coronaria pigment was found to consist of three main anthocyanins, 

and identified as pelargonidin and its derevatives, with glucose and arabinose as sugar 

moieties, and coumaric acid as acyl group. 

Stability of the three flower pigment extracts (AE, RE, and PE) to heat 

treatment, pH, water activity, light, and storage (with/without antioxidant, sugar, and 

in carbonated beverage at room and refrigeration temperatures) was evaluated. The 

kinetic reactions, constant rates, and t1/2 describing thermal, pH, light, and storage 

effects on anthocyanin degradation were calculated. 

Stability studies showed that the heat treatment at 50C for seven hours gave 

higher pigment retention (94 % for AE and RE, and 61 % for PE) than at 80C (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 80C 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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51. A Study of the Microbiological Quality of Tahina Manufactured in Jordan 

(2001) 

Jawad Kadom Isa\ University of Jordan 

Supervisor: Dr.: Mohammed Isam Yamani 

Tahina is manufactured in Jordan and in some other Arab-countries. This study 

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 

1x10 2 /g and 4x10 4 /g, with an average of 5.2x10 3 /g. The average of APC after two and 

four months of storage at room temperature were 3.4x10 3 /g, 1.7x10 3 /g, respectively. 

The LABC of tahina samples immediately after production ranged between


molds counts of tahina samples immediately after production ranged between


52. The Application of Hazard Analysis Critical Control Point (HACCP) System 

during Jameed Production (2002) 

Rania Mohamad Al- Groum\ University of Jordan 

Supervisor: Dr. Ali Kamil Alsaed 

Jameed is one of the dried fermented milk products widely used as a traditional 

food in several countries and produced mainly on household scale. This study aimed to 

improve the safety of jameed by implementing HACCP system. Many houses were 

visited in Karak area to get information regarding jameed making; three houses were 

selected to apply HACCP system and to collect samples for analysis before and after 

HACCP application. 

Before applying HACCP system, the average standard plate count, coliform 

count, and Staphylococcus aureus for fresh milk collected from the selected three 

houses were 2.1x103cfu/ml, 89cfu/ml, and 40cfu/ml respectively, but Salmonella was 

not detected. The average standard plate count for jameed after shaping was 

1.4x10 6 cfu/g, whereas coliform and Staphylococcus aureus counts were less than 

10cfu/g, on the other hand, Salmonella was not detected. The average of standard plate 

count for the final product (jameed) was 2.4x10 5 cfu/g, whereas coliform count was 

36cfu/g, while Staphylococcus aureuseus was less than 10cfu/g, and Salmonella was 

not detected. 

A HACCP plan system was developed through assembling of the HACCP team, 

describing jameed and its distribution, identification of intended use, and identifying 

the consumer. Those activities were followed developing and verifying a flow chart 

for the process and application of the seven HACCP principles in the processing of 

jameed. The hazard analysis and the identification of the critical control points (CCPs) 

led to the construction of ten CCPs in jameed processing, i.e. receiving fresh milk, 

pasteurization, addition of starter culture, incubation, addition of water, straining in 

cloth bags, addition of salt, personal hygiene, drying, and packaging. 

After applying HACCP system, there was significant reduction (p


54. Production of Kmaj Bread by Sponge and Dough Method (2002) 

Radwan Y. Aju\ University of Jordan 


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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56. Studying the Replacement of Meat Fat with Olive Oil and Its Effect on 

Mortadella Properties (2002) 

Ilham Hasan Al-Haj Hussein\ University of Jordan 

Supervisor: Dr.Basem Abdullah 

Five mortadella treatments were formulated to study the replacement of meat fat 

with olive oil. One treatment was produced by the addition of normal meat fat level 

and used as control treatment; other treatments had low levels of meat fat with or 

without the addition of fat replacer (olive oil). Replacement levels were 3%, 5%, and 

8%. Two experiments were done to study the effects of treatments. 

Chemical analysis including, proximate analysis (moisture, ash, protein, and fat 

percentages), cholesterol content, fatty acid profile, rancidity and pH values were 

carried out. Sensory evaluation of the samples and determination of the aerobic plate 

count were determined. 

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 


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


58. The Effect of Flour Granulation on Arabic Bread Quality 

Zoubeida M. Afif\ University of Jordan (2002) 


This study was conducted to investigate the effect of flour particle size on the 

physical, chemical and rheological properties of the dough and on thin kmaj bread 

produced from such flours. 

Flour with different particle sizes (fine


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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60. A Study of Selected Microbial Indices of Water Pollution of Wadi Al- 

Arab Reservoir in Jordan (2002) 

Mo’awiya Ahmad S. Haddad\ University of Jordan 

Supervisor: Dr Khalaf Soofi Al-Delaimy 

Selected microbial indices of water pollution of heterotrophic plate count (HPC), 

total coliform (T.C), fecal coliform (F.C), suspected Salmonella, enterococci (Ent.) 

and fungi count of Wadi Al-Arab reservoir in Jordan during 6 month duration (from 

Sep. 2, 2001–Feb. 18, 2002) were studied. It was found that the overall geometric 

mean of HPC and fungi of water samples collected from 5 sites (Sep. 2-Feb. 18) was 

25119 and 3981 CFU/ml water respectively. The overall geometric mean of T.C, F.C 

and Ent. content of water of the same samples expressed as MPN/100ml water were in 

1585, 158 and32 respectively. 

From the total of 105 water samples analysed for the presence of Salmonella 68 

(64.8%) showed positive suspected results. Among the three media used for the 

detection of Salmonella, bismuth sulphite agar (B.S.A), brilliant green agar (B.G.A) 

and deoxycholate citrate agar (D.O.C.A), it was found that B.S.A resulted in the 

highest positive suspected Salmonella 28 (26.7%). The averages of APC of the air 

above the sites of water samples collected expressed as CFU/Petri dish/15min. ranged 

between 7.8 and 21.3. 

Water temperature varied between 32°C in Sep. to 14.5°C as lowest temperature 

in January and an average of 21.4°C. The averages of pH, electric conductivity (E.C) 

and turbidity were 7.69, 1051 μ.s. and 15.5 NTU respectively. 

The effect of temperature and pH variation on HPC and fungi count of water 

samples could not be correlated, but it was negatively correlated with the T.C, F.C and 

Ent. of water samples. E.C had significant positive correlation on HPC and T.C of 

water. Turbidity, on the other hand, showed no significant correlation with water 

sample for HPC, T.C, F.C and Ent. counts. There is no correlation between HPC of 

water and sediment samples but a positive correlation between T.C of water and 

sediment samples was found. 

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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


62. A Study of the Antioxidative Activity of Alcohol Extracts of Chamomile, 

Anise, and Dill Seeds on Some Oils and Fats (2003) 

Ahmed A. Qasem\ University of Jordan 

Supervisor: Dr. Khalid M. AL-Ismail 

This study aims at evaluating the antioxidant activity of alcohol extracts of 

chamomile flowers (CFE), anise (ASE), and dill (DSE) seeds on some oils and fats, 

and then comparing such activity with that of synthetic antioxidants. 

The antioxidant activity of these alcohol extracts in corn and soybean oils, beef 

tallow, and anhydrous butter fat (ABF) was investigated during storage at 65°C. The 

extent of oxidation was followed by peroxide (PV), p-anisidine (p-ANS), and Totox 

values. In addition, reducing power of these extracts was determined. 

The alcohol extracts showed considerable and comparable concentration 

dependant antioxidant effects, where 3gkg-1 was more effective than the lower 

concentrations without having negative effect on the sensory properties of fats. 

Chamomile flowers extract was more effective in retarding oxidation in corn and 

soybean oils than ASE and DSE, which showed comparable activity. However, all 

extracts showed similar activities in beef tallow and ABF. On the other hand, CFE, 

which was the most active as antioxidant among extracts, showed the lowest reducing 

power. Furthermore, though ASE and DSE showed comparable antioxidant activity, 

the former had higher reducing power. This indicates that the antioxidant activity did 

not positively correlate with the reducing power of these extracts. 

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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 (a w ) 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 7.9×10 5 , 1.0×10 5 and 6.3×10 3 cfu/ml respectively; in 

tamarind drink samples the respective counts were 1.0×10 4 ,


64. A Study of the Microbial Quality of Botted Water Sold in Jordan (2003) 

Rania Ali Ghanem\ University of Jordan 

Supervisor: Dr Mohammed Isam A. Yamani 

Water bottling in shops equipped for water treatment is a new profession in 

Jordan, which has been practiced since the late 1990s, to meet a demand for drinking 

water other than municipality water. 

The microbiological quality of bottled water produced by 47 bottling shops was 

studied during the period from 10 th of June, 2002 to 10 th of October, 2002. Three 

samples of water filled in 10- liter reusable high density polyethylene containers, the 

usual form of selling bottled water, with an interval of two weeks, were collected from 

the water bottling shops in 18 Districts belonging to Greater Amman Municipality, 

Jordan. Additional 18 samples were collected under aseptic conditions in sterile glass 

bottles from bottlers in the 18 Districts, and tested for comparison. Six samples of 

imported brand bottled water were also tested. 

Heterotrophic plate counts (HPC) of water samples from the 47 bottlers ranged 

from 1 to 50000cfu/ml with an overall geometric mean of 1844cfu/ml. Sixty-five 

percent of the samples had a HPC>500cfu/ml. Pseudomonas aeruginosa was 

recovered from 43% of the samples and fungi were found in 89% of them. These 

samples do not comply with the Jordanian Standard (1214:2001) of bottled water, 

which requires absence of these microorganisms. 

Heterotrophic plate count in the 18 water samples collected in sterile bottles 

ranged from 1-5800cfu/ml with an average of 59cfu/ml; only in 3 (17%) of the 

samples, HPC was >500cfu/ml. Pseudomonas aeruginosa and fungi were isolated 

from 3 (17%) and 8 (44%) of these samples respectively.Heterotrophic plate count of 

the six imported bottled water samples ranged from 1 to 1585cfu/ml with an average 

of 28cfu/ml; HPC was >500cfu/ml only in 1(17%) sample. Fungi count ranged from 

13-1585cfu/ ml with an average of 40cfu/ml. 

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 


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


devoid of natural flora as a result of boiling. 

In experimental magdoose samples made with red pepper, Lactobacillus 

plantarum, Enterococcus faecium and Lactobacillus fermentum were isolated while in 

experimental samples made without red pepper, Lactobacillus plantarum, 

Enterococcus faecium, Pedicoccus pentosaceus, Lactococcus lactis and Leuconostoc 

mesenteroides were isolated. The isolated yeasts in experimental magdoose with red 

pepper belonged only to Candida bacarum, while the isolated yeasts in magdoose 

without red pepper were Sacchromyces cerevisiae and Rhodotorula minuta. 

The early predominance of LAB and subsequent lowering the pH of magdoose to 


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 log 10 1.4 and 1.8cfu/ g for APC and at log 10 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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67. Prevalence of Salmonella in Table Eggs in Jordan (2003) 

Abdalla M. Al-Hijji\ University of Jordan 


Co-Supervisor: Dr Khalil Alshawabkeh 

This study was conducted to determine the presence of Salmonella spp. in table 

eggs in Jordan. The study included (5670) eggs; 4140 eggs from egg-laying farms, 510 

eggs from windowless houses (Baladi eggs), and 1020 eggs from supermarkets. 

Sampling was in proportion to the distribution and size of egg-laying farms in 

different Governorates in Jordan. 

Performing biochemical identification for the suspected Salmonella isolates 

using the API-20 E system and serotyping using Salmonella monovalent sera, proved 

that Salmonella was not detected in any of the pooled egg content samples collected 

from different sources. 

Two out of the 690 (0.28%) pooled whole eggs samples from egg-laying farms, 

two out of 170 (1.17%) pooled whole eggs samples from windowless houses (Baladi 

eggs), and one out of 170 (0.58%) pooled whole eggs samples from supermarkets were 

found to be contaminated with Salmonella. 

The obtained isolates gave positive agglutination reaction with poly O, poly H, 

and had the following serological formula, O: 1,9,12, H: g,m confirming the isolates to 

be S. enteritidis. 

All Salmonella isolates were sensitive to ampicillin, cefuroxime, cotrimoxazole, 

gentamicin, naldixic acid, nitrofurantoin, norfloxacin, and tetracycline. 

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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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69. A Microbiological Study of Fermented Chopped Red Pepper (Shatta) 

(2003) 

Jehad Adel Abuzahedeh\ University of Jordan 


Shatta, a traditional food in Jordan, is produced by the natural fermentation of 

chopped red hot pepper (Capsicum annum). Commercial and home-made shatta 

samples were collected and examined microbiologically and chemically. The average 

lactic acid bacteria count (LABC) was 1.4×10 6 cfu/g and average yeast count (YC) was 

1.1×10 7 cfu/g. Enterobacteriaceae was not detected in any of the samples. LABC and 

YC were generally higher in commercial samples than home-made samples. The 

average pH value was 3.7, average titrable acidity (expressed as lactic acid) was 1.7% 

and the average salt content (NaCl%) was 4.5%. Generally commercial samples had 

higher salt content than home-made. 

Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides 

were isolated from the home-made shatta samples. Yeasts isolated from the homemade 

samples were Sacchromycopsis vini, Sacchromyces cerevisiae and Candida 

verstalisis. The LAB identified in commercial shatta samples belonged to 

Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus fermentum. Isolated 

yeasts were Sacchromycopsis vini, Sacchromyces cerevisiae, Debromyces hansenii 

and Candida bacarum. 

Experimental shatta samples were prepared with three salt concentrations, 2.5, 

5.0 and 10% (w/v) and were monitored microbiologically and chemically throughout 

21 day of fermentation. In the three fermentations the typical in-brine vegetable 

fermentation pattern, which was predominated by LAB, was noticed. However, 

relatively lower LABC, slower inhibition of Enterobacteriaceae and slower pH decline 

with less development of the typical wanted flavor were noticed in shatta with 10% 

NaCl. 

In shatta samples with 2.5% NaCl, Lactobacillus plantarum, L. sake, 

Leuconostoc mesenteroides subsp. mesenteroides, Enterococcus faecium and L. 

fermentum were isolated; while in samples with 5.0%NaCl, L. plantarum, L. 

fermentum, E. faecium and L. mesenteroides subsp. mesenteroides were isolated. At 

10%NaCl the isolated LAB were L. plantarum, Pediococcus pentosaceus and P. 

scerevisiae. The isolated yeasts in shatta with 2.5% NaCl belonged to 

Saccharomycopsis vini, Saccharomyces cerevisiae, Pichia fermentaus and Candida 

sake, while the isolated yeasts in shatta with 5.0%NaCl pepper were Saccharomyces 

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. 

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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 meatcooked 

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 

the Production of Lasagna (2004) 

Ashraf Mahmoud Asa’d Al-Khamaiseh\ University of Jordan 


This study was carried out to evaluate the technical feasibility of adding different 

levels of sesame (Sesamum indicum L.) presscake to lasagna formulation and to 

investigate its effect on dough characteristics processing ability, keeping stability, 

composition and quality of the end product. 

Proximate composition of lasagna fortified with 5, 7.5, 10, 12.5 and 15% (w/w) 

sesame presscake levels showed a significant (p≤0.05) increase of about 17% and 36% 

in the protein content of lasagna samples fortified with 10% and 15% sesame 

presscake flour respectively, whereas a 3-fold increase in the fat content was obtained 

due to addition of 15% sesame presscake flour. Carbohydrate contents decreased 

significantly to about 7% upon the addition of 15% sesame presscake, whereas a 

substantial increase of about 58% and 53% in the crude and dietary fibers contents 

respectively were obtained. 

Wet gluten, dry gluten and gluten index were determined for the mixes used in 

the study. A significant decrease in the wet and dry gluten contents was observed upon 

the addition of sesame presscake flour. The gluten index of semolina mixes was 

significantly increased (p≤0.05) as a result of sesame presscake addition from 5 to 

12.5% with the highest value at 5% level, whereas the addition of 15% resulted in a 

significant decrease of this index. 

Consistograph tests showed that the Pressure Maximum (PrMax) decreased 

significantly (p≤0.05) from 2672 mb for the control sample to 1576 mb for 15% 

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 H 2 O; it was reduced to 40mm H 2 O 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. 

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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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73. Study on Beef Burgers Quality Attributes and Their Improvement (2004) 

Malak Mohamad Ahmed Angor\ University of Jordan 

Supervisor: Dr. Basem AL–Abdullah 

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 

trisodium phosphate (0.5%). Eight beef burgers treatments were formulated. The 

control was prepared with salt and water only. The other treatments were prepared 

with the addition of the above ingredient either alone or in combinations. All these 

treatments were compared with a market sample. 

Results showed that the addition of carrageenan alone improved crude protein 

content, juiciness, and overall acceptability of the beef burger, but it affected the 

appearance negatively, while no significant effect on diameter loss and thickness loss 

when compared with the control . 

Beef burger prepared with the addition of texturized soya alone increased 

moisture binding and protein level, while it lowered flavor score compared with the 

control. With respect to the oxidative rancidity, the thiobarbituric acid reactive 

substances value was found higher for the market sample, this value was significantly 

lower with the addition of combination of texturized soya and trisodium phosphate. 

It has been found that the addition of a combination of carrageenan, texturized 

soya and trisodium phosphate reduced the cooking loss compared with the control, 

while there was no significant effect on the diameter loss and thickness loss of all 

treatments. Market sample showed the lowest diameter loss compared to all 

treatments. 

It was found that the combination of carrageenan, texturized soya and trisodium 

phosphate improved all sensory attributes and improved protein contents compared 

with the control. 

The sensory scores were highly correlated with each other. No significant 

correlations were found between moisture percentage and cooking loss together with 

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 


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


75. A Bacteriological Study of Broiler Carcasses stored Under Refrigeration 

(2004) 

Khaled A.K. Kanakri\ University of Jordan 

Supervisor: Dr. Khalaf S. Al – Delaimy 

The bacterial content of five brands of broiler carcasses, collected from one of 

the main stores in Amman city, during refrigerated storage at 4 C and the antagonism 

between Lactobacillus casei subsp. casei and Staphylococcus aureus were studied. 

The bacterial count included aerobic plate count (APC), psychotrophs, 

Enterobacteriaceae, lactic acid bacteria (LAB) and Staphylococcus aureus. It was 

found that, the initial counts of the five selected bacterial groups, ere high and 

increased steadily but not equally during the refrigerated storage period of six days. 

The difference between the initial to final counts were, 1.8, 3.6, 1.4, 0.8 and 1.0 

respectively. Organolyptic spoilage of the carcasses was apparent after five to six days 

refrigeration, while the numbers of APC and psychotriphs exceeded Log 7. Isolation, 

purification, maintenance and characterization of each of L.casei subsp. casie and 

S.aureus to be used for antagonistic study were carried out. The results of antagonistic 

effect after dipping the broilers in the pure suspension of L.casei, show the latter was 


76. Development of a Culture Medium for the Isolation of Helicobacter pylori 

from Food (2005) 

Dina Yassin Akkash\ University of Jordan 


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 (


77. Optimization of the Retorting Conditions and Fat Level for Production a 

High Quality Canned Luncheon Meat (2005) 

Amer A. Al-Majali\ University of Jordan 

Supervisor: Dr. Basem AI-Abdullah 

This work was carried out to study the effect of retorting conditions and fat levels 

on the quality of canned luncheon meat. Two luncheon meat formulas were prepared: 

low fat (LF) formula with 9% fat, and high fat (HF) formula with 17% fat. Both 

formulas were cooked at different temperatures (105, 115 and 121°C) to reach the 

same F-value (around 3.4). The samples receiving from LF formula were cooked at 

105°C (A) to give the first treatment, while the second treatment LF samples were 

cooked at 115°C (B), the third treatment LF samples were cooked at 121°C(C), the 

fourth treatment HF samples were cooked at 105°C(D), the fifth treatment HF samples 

were cooked at 115°C(E), the sixth treatment HF samples were cooked at 121°C(G). 

Two controls were raw emulsions, the first control was low fat (raw low), and the 

second control was high fat (raw high). 

The results showed that all treatments and two controls were raw emulsion had 

no significant differences (P>0.05) in their pH values which ranged (6.55-6.61) with 

average of (6.59). The second control was high fat content (raw high), showed 

significantly (P≤0.05), the highest thiobarbituric acid (TBA) value among the other 

treatments, which had value (1mg malonaldehyde/Kg sample), the TBA values which 

ranged (0.52-1.00 mg malonaldehyde/Kg sample). Treatment E which had high fat and 

was treated at a temperature of 115°C, showed significantly (P


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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79. Characterization of the Fatty Acids Composition and Minor Components of 

the Olive Oil Extracted from Fruits of the Improved Nabali Olive Tree Grown in 

Different Geographical Areas in Jordan (2005) 

Hamzeh A. S. Al-Juneidi\ University of Jordan 

Supervisor: Dr. Khalid Al-Ismail 

The influence of harvesting date on fatty acids composition, squalene, and β- 

sitosterol was evaluated of olive oil obtained from Improved Nabali “Nabali 

Muhassan” olive cultivar from three different locations in Jordan, one was the region 

of Salt representing high land rain fed area, the second was Jordan Valley averaging 

land 300m below see level and the third was Mafrak representing desert. Both the 

valley and desert represent irrigated agriculture. The effectiveness of using fatty acid 

profile, oleic acid to linoleic acid (ol/lnl), unsaturated to saturated fatty acids 

(unsat/sat) and squalene to β-sitosterol (squ/sito) ratios in detecting olive oil 

adulteration with four different edible oils (corn, soybean, sunflower and palm oils) at 

levels of 1, 5, 10, 15, 20 and 25% was also studied. Results were compared with those 

of Bellier test. 

The fatty acid composition of all olive oil samples was within the normal ranges 

set by different local and international standards. The results indicated that palmitoleic, 

linoleic and linolenic acids increased with ripening while palmitic acid decreased. No 

significant changes in oleic acid, stearic acid, arachidic acid, squalene and β-sitosterol 

were observed due to different harvesting dates. On the other hand, oleic and linoleic 

acid content of olive oil samples obtained from high land farm were significantly 

higher than those from Jordan Valley and desert. The average content of oleic acid in 

samples collected from high land, Jordan Valley and desert were 76.84, 75.47 and 

75.02 respectively. However, olive oil samples collected from desert and Jordan 

Valley were significantly higher in palmitic acid than those collected from high land. 

No significant differences were observed in squalene and β-sitosterol among oil 

samples collected from the three locations. 

Ratio of ol/lnl was suitable to detect the adulteration of olive oil with corn, 

soybean and sunflower oils at levels of 10%, 10% and 5% respectively, while it failed 

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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80. The Use of Lactococcus lactis in the Production of Labaneh (2005) 

Soha Yousef H. Mohammed\ University of Jordan 

Supervisor: Dr. Mohammad Isam Yamani 

Lactococcus lactis strains were isolated from samples of cow’s milk, cheese and 

commercial dairy starter cultures. Seven strains of L. lactis subsp. lactis were isolated 

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 ( seven kg each) then strained, by 

hanging freely in a cool room (


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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81. A Microbiological Study of Soudjouk, Traditionally Produced Sausage in 

Amman, Jordan (2005) 

Lina Yaser Sinnokrot\ University of Jordan 


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 a w 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, a w 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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82. Occurrence of Enterobacter sakazakii in Milk Powders, Powdered 

Infant Formula and Food Production Environment (2005) 

Wail Ahmad Al-Omari\ Jordan University of Science & Technology 

Supervisor:Dr. Reyad Shaker 

Co-Supervisor: Dr. Mahmood Al-Zu’bi 

Enterohacter sakazakii a pathogen associated with powdered infant formula, and 

other food products can cause serious infections in neonates. Thirteen commercial 

samples of powdered infant formula, 7 commercial samples of milk powder and 10 

cereal products were surveyed for the presence of E. sakazakii. In addition, forty four 

environmental samples, dry swaps, and food ingredients were drawn from food 

factories and tested for the presence of E. sakazakii. 

The presence of E. sakazakii was detected and isolated using the current FDA 

method of detection using Enterobacteriaceae enrichment broth (EE broth) and violet 

red bile glucose agar (VRBG). VRBG presumptive colonies were grown for pigment 

production on trypton soya agar (TSA) for 24-72 hours followed by biochemical 

profile determination using oxoid API 20E test. Isolates of E. sakazakii were 

confirmed by plating them on nutrient agar, supplemented with 4-methylumbelliferyl 

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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84. Studying of the Evaluation of Shelf Life of Packaged Roast Beef and Some 

Treatments for its Extension (2006) 

Tamador S. Maayah\ University of Jordan 

Supervisor: Dr. Basem Al – Abdullah 

This study was carried out to investigate the effect of nitrite concentration, and 

abused chilling temperature against proper chilling temperature on the chemical, 

microbiological, sensory properties, and shelf life of roast beef stored at 4C and 12 C. 

Four roast beef treatments were formulated. The first treatment was prepared by 

adding 60ppm nitrite and stored at 12 C; the second treatment contained 120ppm 

nitrite and stored at 12 C; the third treatment contained 180ppm nitrite and stored at 

4 C and was used as a control. 

Results showed that roast beef containing 260ppm nitrite and stored at 4 C had 

the lowest thiobarbituric acid (TBA) value which was significantly different when 

compared with the other treatments. Thiobarbituric acid (TBA) values of the roast beef 

gradually increased during 25 days of storage with the highest TBA values in the 

treatment containing in the 60ppm added nitrite, stored at 12 C. 

It was shown that the lowest percentage of nitrite losses during storage were in 

the samples having 260 ppm added nitrite to roast beef. 

The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and 

spore former count were increased throughout the storage period. The APC counts 

remained within the acceptable limit throughout the storage period in the treatments 

containing 260 and 180 ppm added nitrite were 3.05ˣ10 3 CFU/g and 2.3ˣ10 5 CFU/g 

respectively, whereas the count exceeded the limits in the two other treatments. 

With respect to sensory scores, no significant differences were detected between 

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 

106 

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 4 th 

day after production in soudjouk produced with vinegar and garlic and to which this 

bacteria was added, and at the 6 th 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 4 th day after production in 

soudjouk produced with vinegar, garlic, glucose and L. sakei starter culture and at the 

6 th 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 

9log 10 CFU/g was observed parallel to decrease in pH. 

There was no significant difference in aroma between the tested samples of 

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different combinations (at p≤0.05), but there were high significant differences in taste 

and overall quality (at p≤0.05) between different combinations. Soudjouk produced 

with garlic only showed the highest values regarding taste and overall quality, while 

soudjouk produced with vinegar, garlic, glucose and L. sakei combination showed the 

lowest values. Soudjouk produced with vinegar, garlic and glucose combination gave 

the same score means as soudjouk produced with vinegar and garlic combination. 

Findings of this study highlight the success of introducing glucose (10g/Kg) in 

the production of soudjouk. Increasing public awareness with regard of avoiding 

eating raw soudjouk, good cooking before consumption and application of hygienic 

practices to avoid cross contamination is of priority importance. 

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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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87. Effect of Milk Source on Quality of Mozzarella Cheese (2006) 

Hamid Mohand Kaci\ Jordan University of Science & Technology 

Supervisor: Dr. Reyad Shaker 

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 

with a semi-soft and elastic texture. Mozzarella is best used for cooking and is popular 

for pizza because of its excellent melting qualities. 

The objective of this study was to compare among the compositions and 

functional properties of Mozzarella cheese made from unstandardized bovine, ovine 

and caprine milks. In addition, standardization of milk at 3% fat content and mixing 

equal portions of milks were also investigated. Cheeses were stored at 4 °C and 

evaluated at 1, 8, 15, 22, 29, 36, 43, 50 and 56 days of age. 

Meltability and stretchability were significantly lower in mozzarella cheese made 

from unstandardized caprine milk, compared with unstandardized bovine and ovine 

mozzarella. Moreover, mozzarella made from unstandardized bovine and ovine milks 

formed a significantly higher amount of free oil throughout storage. The results 

indicated that bovine and ovine mozzarella cheeses underwent a greater structural 

degradation of casein matrix, than that of caprine cheese during ripening. 

Pizza topped with unstandardized caprine mozzarella cheese showed significantly 

lower browning than pizza topped with bovine and ovine cheeses, whereas 

pizza topped with bovine mozzarella cheese led to more intense brown color than 

pizza of ovine cheese. Meltability, stretchability and free oil were significantly higher 

in mozzarella made from standardized bovine and ovine milks compared with 

mozzarella made from standardized caprine milk. Pizza made from bovine and ovine 

mozzarella showed a significantly higher browning potential than caprine cheese. 

The results showed no significant differences between mozzarella cheeses made 

from mixing equal portions of bovine/ovine and bovine milks. Meltability of 

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.) microflora, 

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


89. Using of Egg Alternative in Cake Making (2006) 

Rima Al-Oulabi\ Jordan University of Science & Technology 

Supervisor: Dr. Selma S. Abdul Hussain 

Co-Supervisor: Dr. Taha Mohammed Rababah 

This study was conducted to investigate the possibility of substituting the egg in 

cake making by using whey (WP) and lupine proteins (LP). Five different levels of 

whey proteins (8, 12, 16, 20, and 24 g) were used to substitute 66.67% of the total egg 

and the resulted cake were compared with the control. Only two levels (16 and 20 g) 

of WP were chosen by the descriptive panelist to be used in combination with LP for 

total substitution of egg in cake. Also, four different levels of lupine proteins (5.5, 7.5, 

9.5, and 11.5 g) were used to substitute 33.33% of the total egg and the resulted cake 

were compared with the control. Only two levels (7.5 and 9.5 g) of LP were chosen by 

the descriptive panelist to be used in combination with WP for total substitution of 

egg. The combination treatments (7.5g LP+ 16g WP), (7.5g LP+ 20g WP), (9.5g LP+ 

l6g WP), and (9.5g LP+ 20g WP) were used for total substitution of egg with and 

without soy lecithin (SL) which indicated the improvement of the resulted cake in 

presence of SL. The results of the sensory evaluation of resulted cake by the 

descriptive panelist for the combination treatments revealed that there were significant 

differences between the control cake and the eggsubstituted cake; however, the 

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 eggsubstituted 

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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well as the most hydrophobic peptides. The peptide patterns of gelled UHT milks 

produced by savinase, crude proteinases of B. cereus and P. aeruginosa were different. 

This indicated that the mechanism of proteolysis was different for these enzymes. 

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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 

Properties of Mozzarella Cheese during Pizza Baking (2007) 

Mutamed Mobammad Ayyash\ Jordan University of Science & Technology 


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 

parameter are used in the production of good quality of Mozzarella cheese. Functional 

properties of mozzarella cheese are very important indicators are used to evaluate 

Mozzarella cheese during pizza baking. Different starter cultures and curd washing 

levels were applied to Mozzarella and examined for effects on the three major 

functional parameters (browning (L-value), meltability, and stretchability) of 

Mozzarella cheese and soluble nitrogen content, lysine, and galactose content. Soluble 

nitrogen and lysine contents were significantly differed along with storage time. 

Galactose concentrations in all cheeses were increased at 7 day of storage. After 62 d 

storage, galactose concentration was decreased in cheese made with galactosefermenting 

culture. Browning of cheese (L-value) during pizza baking and 

stretchability resulted in significant differences between cheeses made with different 

starter culture. Significant difference was found when meltability of Mozzarella 

cheeses made with different starter cultures was compared. No significant difference in 

any of the SN%, lysine, and galactose contents and functional properties were found 

between cheeses made with different curd washing levels and made with commercial 

Mozzarella starter culture. Finally cheeses made with different curd washing level and 

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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tivity. The highest antioxidant activity was found in Salvia hierosolymitana (1C 50 = 

0.28 mg/ml), while the lowest in Tetragonolobuspalaestinus (IC 50 = 4.50 mg/ml). A 

good correlation (r = 0.72) was found between the antiradical (1/1C 50 ) 

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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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methanol and acidified ethanol extractants; sumac showed the highest concentrations 

of anthocyanin while the acidified acetone extract yielded the highest anthocyanin 

contents in cinnamon. Finally, at 60 °C, the cinnamon induced high percent of 

anthocyanin for both acidified methanol and acidified acetone 

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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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96. Effect of UV Radiation and Heat Treatment of Apple Juice on the 

Degradation Levels of the Chlorinated Pesticides (2008) 

Saud Murdhi Al-Rowaili\ University of Jordan 

Supervisor: Dr. Khalid Al-Ismail 

Co-Supervisor: Dr. Saqer Ilerzallah 

This study was conducted to evaluate the effect of UV light of 254nm 

wavelength exposure for 0, 5, 10, 25 and 30min, and heat treatment at 65, 75, and 

85°C (pasteurization temperatures) of apple juice on the degradation levels of 

organochlorinated pesticides (OCP’s). Also, the use of SPME extraction and GC/ECD 

analysis techniques for OCP’s was investigated. The effect of three pasteurization 

temperatures at 65, 75and 85°C for 30, 15 and 5min, respectively on the degradation 

levels of OCP’s were also investigated in this study. 

All the OCP’s showed linear calibration curves with correlation coefficients of 

not less than 0.9874 and a minimum detection limit of 0.502ppb. The recovery 

percentage was found to be >97% with 0.8 and 2.3 SD. Heat treatments had no effect 

on the levels of OCP’s. On the contrary, the UV treatment caused a degradation of 85 

to 100% for the tested OCP’s (19 compounds). On the other hand, the use of heat 

treatments followed by UVC exposure for 15min caused 40% destruction regardless of 

heating time. The concentration of OCP’s in fresh and processed fruit juices locally 

produced in Jordan and Kingdom of Saudi Arabia was less than 0.5ppb and between 

0.5 and 20ppb in processed juices for 4,4’DDT and -BHC, respectively. 

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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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98. Developing A Lactic Acid Bacteria/Yeast Starter Culture and Its Use in 

Jameed Production (2008) 

Abed Hammad Abdullah Al-Slaihat\ University of Jordan 


Cultures of Saccharomyces cerevisiae, Kluyveromyces marxianus var bulgaricus 

and Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis. 

Streptococcus salivarus subsp. thermophilus which had been isolated from fermented 

milk used in jameed production in previous studies, were inoculated into cows’ milk 

separately and as co-cultures to determine their growth and interactions with the aim 

of developing a starter cultures to be used in jameed production. The inoculated milk 

samples with different combinations were incubated at 30°C for 72h. 

In addition to the five cultures of the single strains, ten combinations of one 

yeasts, and one LAB or two LAB were done. These combinations were Lb. bluigaricus 

and Sc. cerevisiae, L. lactis subsp. lactis and Sc. cerevisiae, St. thermophilus and Sc. 

cerevisiae, Lb. bulgaricus and K. bulgaricus, L. lactis subsp. lactis and K. bulgaricus, 

St. thermophilus and K. bulgaricus, Lb. bulgaricus and St. thermophilus and K. 

bulgaricus, Lb. bulgaricus and St. thermophilus and Sc. cerevisae, Lb. bulgaricus and 

L. lactis subsp. lactis and K. bulgaricus, and Lb. bulgaricus, L. lactis subsp. lactis and 

Sc. cerevisiae. Titratable acidity and pH were recorded every 24h, and both yeasts and 

LAB were enumerated by selective culturing. A1so sensory evaluation was done for 

the inoculated fermented milk with the different combinations. Both alone and in coculture, 

there was a significant increase in the microbial counts, a sudden drop in the 

pH and increase in acidity of the fermented milk after 24h of incubation. Increase in 

counts and acidity (and drop in the pH) were more prominent where microorganism 

was cultured with other microorganisms than when in single culture. The higher the 

number of microorganisms in the culture, the higher is significant in the changes. 

There were significant differences between the different combinations in flavour 

and overall acceptability parameters. Evaluations for the best combination in sensoric 

quality (Lb. bulgaricus, St. thermophilus and Sc. cerevisiae,) were 8.2 for flavour and 

8.2 for overall acceptability. Jameed was produced by inoculating 20L cow milk with 

this combination following the developed method. 

This study showed that the interaction between chosen yeast and LAB within the 

fermented milk indicates synergistic interaction where both microorganisms will 

benefit from the other. The developed starter culture could be considered as a 

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 

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culture for jameed production. 

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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 


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 


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 formula. 

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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101. Characterization of Camel’s Milk in Jordan (2008) 

Hana Awwad M. Al Khalidy\ Jordan University of Science & Technology 

Supervisor: Dr. Khalid Ereifeg 

Camels are important animals in the deserts of Jordan where 90 % of the country 

is arid. Camels provide milk with excellent quality that is suited for human 

consumption. The aim of this study was to characterize camel’s milk in Jordan. About 

two liters of fresh camel milk were collected from healthy animals from eight different 

locations in Jordan: Al Khalidyah, Al Hazeem, Al Umari, As- Safawi, Al Hamra, Al 

Qatrana, Wadi Araba and Al Jweideh. Camel milk samples were analyzed for 

chemical and some physical characteristics, minerals content and vitamin A, E and C 

(Ascorbic acid) content. Also, milk proteins were studied using SDS-PAGE and fatty 

acids profile and concentrations were studied using GC. Results showed a wide 

variation in the chemical composition of camel milk collected from different locations 

with ranges of: 21.0 (Al Jweideh) and 24.9 % (Wadi Araba) for crude protein, 28.2 

(Wadi Araba) and 45.8 % (As Safawi) for fat, 6.1 (As Safawi) and 7.3 % (Wadi 

Araba) for ash, 23.8 (As Safawi) and 41.0 % (Al Jweideh) for lactose and 10.5 (Al 

Qatrana) and 17.2 % (As Safawi) for dry matter content. Camel milk acidity ranged 

from 0.12 to 0.15 %, and its specific gravity ranged from 1.01 to 1.03 g/ml. Refractive 

index values ranged between 1.3470 (Al Qatrana) and 1.3524 (Al Khalidyah). Total 

soluble solids ranged between 9.5 (Al Jweideh) and 12.9 % (Al Khalidyah). Camel 

milk pH ranged from 6.5 to 6.6. With respect to minerals content, milk collected from 

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 

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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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102. Chemical Composition, Mineral Concentration of Infant Formulas 

Marketed in Jordan as Compared with Mother’s Milk (2009) 

Tagreed A. Alassal\ Jordan University of Science & Technology 

Supervisor: Dr. Khalil Eriefeg 

The purpose of this study was to determine the chemical composition and 

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. 

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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 carbohydrate 

were significantly higher in the infant formula while fat content is higher in 

the mother milk. 

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103. Survival of Escherichia coli 0157:117 during the Manufacture and Storage 

of Fruit Yoghurt (2009) 

Mahmoud Khalil A1-Ta’ani\ Jordan University of Science & Technology 


Escherichia coli 0157:H7 has emerged as a major food-borne pathogen of 

significant public health concern; it has been implicated in various outbreaks involving 

milk and different dairy products. The objectives of this study were to assess the 

behavior of E. coli 0157 :H7 during the manufacture of fruit yoghurt at different 

fermentation and storage temperatures and the use of different type of starter cultures. 

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 malabsorption 

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 glutenfree 

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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105. Effect of Addition of Germinated Lupin Flour on the Physiochemical and 

Organoleptic Properties of Cookies (2009) 

Dalia Zakaria Al_Omari\ Jordan University of Science & Technology 

Supervisor: Dr. Salma Salman 

Among the bakery products, cookies are an important food product used as 

snacks by children and adults. Commercially available cookies are prepared from soft 

wheat flour, which is considered as low in the nutritive value. Therefore, the need of 

production of cookies with higher nutritive value is necessary, Lupin is known to be 

healthy and nutritious type of legumes. However its potential benefits would be 

limited by the presences of alkaloids which could be reduced by soaking, washing or 

germination. This study was conducted to compare the chemical compositions of 

ungerminated and germinated lupin with wheat flour which is considered as a control 

and to determine the effect of adding different levels of germinated lupin flour on the 

physical, chemical and organoleptic properties of the cookies. Sweet Lupin beans 

(Lupinus albus) were soaked for 20 hr and germinated for 72 hr at 25°C. The 

germinated seeds were dried and milled into flour, Germinated lupin flour (GLF) and 

lupin flour (LF) were used to replace 10, 20, 30, 40 and 50% of wheat flour in cookies 

making. Cookies were made from ungerminated lupin flour (LC), germinated lupin 

flour (GLC) and wheat flour as control cookies (CC). Chemical analysis showed that 

ash, fiber, protein and lipid contents were increased in flour (GLF and LF) and their 

cookies (LC and GLC) as the level of replacement were increased. LF and their 

cookies were significantly (p ≤ 0.05) higher than GLF and wheat counterpart in all 

gross chemical analysis except moisture. Carbohydrates in WF and CC were 

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 3.70log 10 cfu/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


107. Nanoencapsulation of Omega-3 Fatty Acid and Modeling its Thermal 

Stability (2010) 

Salam M. Habib\ University of Jordan 

Supervisor: Dr. Ayed S. Amr, Prof. 

Co-Supervisor: Dr. Imad M. Hamadneh 

Α-linolenic acid (α-LA), an omega-3 fatty acid, was nanoencapsulated by a 

modified emulsion diffusion technique using polylactic acid (PLA) as the 

encapsulating polymer. Combinations of acetone and ethyl acetate as organic solvents, 

Tween 20, Pluronic–F68 and gelatin as stabilizers were used in the preparation with 

varying organic to aqueous phase ratios. Organic phase that contains α-LA and PLA in 

organic solvent was added drop wise to the aqueous phase that contains 1% stabilizer 

in water. High shear mixing for five minutes at 10,000 rpm/min was applied to the 

mixture. Water as dilution phase was added to allow for organic solvent diffusion and 

nanocapsule formation by the precipitation and aggregation of polymer on the surface 

of the hydrophobic α-LA core. 

The nanocapsule dispersions obtained had a diameter of less than 100 nm as 

verified by the scanning electron microscopy images. Particle size and Zeta potential 

as measured by the dynamic light scattering technique using a particle size analyzer 

were influenced by different preparation conditions such as the type of solvent, 

stabilizer and the ratios of organic to aqueous phases used. Acetone as a solvent, 

Tween 20 as a stabilizer and an organic to aqueous phase ratio of 1:5 were the best 

conditions among those which were tried to produce smaller nanocapsules. 

Accelerated storage studies showed a superior thermal stability exhibited by the 

nanoencapsulated α-LA compared to the non-encapsulated α-LA, where the percent 

retention of α-LA was about five to six times higher in the nano- over the nonencapsulated 

α-LA after ten hours of storage at 40 and 80ºC. Moreover, 

nanoencapsulated α-LA showed a significant superior storage stability compared to the 

non-encapsulated fatty acid when used as an ingredient of infant formula. The 

developed mathematical model of the behavior of nanoencapsulated α-LA showed a 

more pronounced effect of time of storage as compared to the temperature in the 

stability of the acid. The noted high stability of nanoencapsulated α-LA makes it 

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 


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. 

136 

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 

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11, No. 25, 2011


out side the hospital, and type of food served is disliked by the patient. 

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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 PER adj from 1.99 to 2.36 (P < 0.05) and the NPU St 

from 65 to 74 ( P


3. Effect of Nutrition Education of a Sample of Jordanian Diabetes Patients 

on Body Weight and Blood Glucose and Lipids (1991) 

Huda Al-Hurani\ University of Jordan 

Supervisor: Dr. Hamed Takruri 

Co-Supervisor: Dr. Mohammed AL-Arnaùt 

This study was conducted in 1990 to investigate the effectiveness of dietary 

educational program in a sample of diabetic patients on the improvement of their 

dietary compliance and the control of their body weight and blood sugar and lipids. 

Seventy non-insulin dependent diabetic out-patients (40 men and 30 women), younger 

than 63 year of age who are not receiving insulin were included in the study; they were 

divided into two groups, group A (n=53) and group B (n=17). Group A, received a 

dietary educational program in 6 sessions (4hrs) during 10 weeks; the program 

consisted of information on the definition of diabetes mellitus and it’s types, it’s 

treatment, signs and symptoms of the disease, it’s acute and chronic complications, the 

food exchange lists and their uses in the planning of diabetic diets, the allowed and 

restricted foods and the general dietary instructions to be followed. Groups B, on the 

other hand, did not receive any dietary educational program. 

Group A patients showed significant reduction (P


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 differences 

(p


The results of the study confirmed the importance of the nutritional intervention 

through the use of nutritional counseling program that was used on available local 

food stuffs for the catch-up growth of underweight children. 

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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-Arnaàt 

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


chickpea grains had GI values of 51.7% and 47.5%, and II values of 68.3% and 63.5%, 

respectively. Lupine had GI and II values of 10.2% and 39.1%, respectively. 

The results of this study indicate that food items tended to have comparable GI 

and II values in normal subjects and NIDDM patients. 

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 

normal subjects or NIDDM patients. 

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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 significantly 

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


The results of the present study do provide support for a primary effect of 

purines, adenine and hypoxanthine, on the metabolism of uric acid and other 

nitrogenous compounds in plasma and urine of rats. The data also indicate that plasma 

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 

especially between sheep tallow, in one side, and corn oil and olive oil, in another side 

with respect to their effects on plasma levels of uric acid and its urinary excretion. 

However, because of the lack of studies dealing with this aspect, the significance of 

the present results demands further investigations. 

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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


HDL-C levels correlated significantly with total cholesterol levels (r=0.32, P


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


the RLSDs and DLSDs, with a percentage of contribution of 31.8% and 33.3 % 

respectively. The average daily dietary Na/K ratio in the RLSDs and DLSDs were 

1.07±0.36 and 1.02±0.20 respectively. 

The sodium and potassium content of 68 various local foodstuffs were analyzed 

and found to be within the range of the published data. 

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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 


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


P


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 (P0.05) 

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


hypothesis demands further investigations. 

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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 


sugar honey (75.4%) was significantly different from that of sucrose (149.0%). 

For the NIDDM patients, the highest GI value was exhibited by sucrose 

(132.6%) . Only GI values of citrus honey of 87.5% (p


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 

NPU op , NPU st 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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13. A Study of Hemodialysis Patients and the Effect of Nutritional Extension on 

the Nutritional Status of a Selected Sample of Them in Jordan (1994) 

Andera Jalil Ayoub Sweiss\ University of Jordan 

Supervised by: Dr. Flamed R. Takruri 

Co-Supervised By: Dr. Yousef S. Hamzeh 

This study included three parts: survey on hemodialysis patients in Jordan, 

nutritional assessment of a sample of them in the kidney unit of Jordan University 

Hospital, and nutrition counseling of half of those patients and studying the effect of 

nutrition counseling on their nutritional status. 

Data about hemodialysis patients (HDP) in Jordan were collected from all kidney 

units in Jordan. The data collected included the number of hemodialysis patients, age, 

sex, blood group, residency, and cause of renal failure. There were nine kidney units 

until April 1992 distributed as follows: Amman 3, Irbid 2, Zarka 1, Karak 1, Maan 1, 

and Aqaba 1. The total number of HDP in Jordan until April 1992 was 456 (114 

patient/million population). No sex differences were detected. Children under age 19 

were not a risk group whereas most HDP were concentrated in the age groups 40-49, 

50-59, and 60-69. The highest proportion of patients was in Amman Governorate 

followed by Irbid and Zarka governorates. In terms of number of hemodialysis patients 

per 10,000 population, the highest figure was in Zarka. 

The main presumed causes of chronic renal failure in HDP were chronic 

glomerulonephritis (29.4%), diabetes mellitus (10.5%). Unknown causes contributed 

to 28.2%. Diabetes mellitus appeared to be more important cause of chronic renal 

failure in older age than other presumed causes, whereas chronic glomerulonephritis 

was more important in younger age than other causes. 45% of hemodialysis patients 

were in the A+ blood group, 28.9% in 0+ group and 13.3 % in the B+ group. 84% of 

HDP had hepatitis B infection. The prevalence of renal failure in Jordan is relatively 

high. 

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 

included biochemical, body weight interdialytic, weight gain, and dietary assessment. 

There were significant differences between males and females (P < 0.05) regrading 

energy and nutrient intake except calcium, phosphorous and water. In general, males’ 

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, 

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157


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 noncounseled 

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


14. Study of the Nutritional Value of Black Cumin Seeds (Nigella sativa L.) (1995) 

Majdoleen Abdel Fattah Dameh\ University of Jordan 


The nutritional value of five samples of black cumin seeds from different sources 

available in the local market were studied. One sample was of Indian origin, one was 

from Turkey, two were from Syria and one was locally produced. The average means 

of proximate analysis on dry matter basis were 21.6 % crude protein, 40.6% fat, 4.5% 

ash, 3.8% moisture, 8.4% crude fiber and 24.9% of soluble carbohydrate. 

Regarding mineral analyses the black cumin seeds were rich in iron, copper, zinc 

and phosphorus. The average mineral contents per 100 g of black cumin seeds were: 

calcium, 186 mg; iron, 10,5 mg; copper, 1.8 mg; sodium, 50 mg; potasium, 526 mg; 

zinc, 6.0 mg and phosphorus, 527 mg. 

The average means of vitamin analyses of 100 g of seeds were: thiamin, 1.54 mg; 

riboflavin, 0.1 mg; niacin, 5.7 mg; pyridoxine, 0.5 mg; biotin, 38 g and folic acid, 61 

g. 

The protein quality of black cumin seeds was evaluated using net protein 

utilization (NPU) and net dietary protein energy percent (NDPE %) for two samples 

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


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 


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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variables were analyzed together, significant negative correlations were observed 

between infants plasma HDL-C levels and maternal intakes of proteins (r = - 0.34), 

cholesterol (r = -0.32), saturated fatty acids (r =-0.27), palmitic acid (r= -0.37),stearic 

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 breastfed 

infants’ plasma LDL-C to HDL-C ratio. The pattern of these correlations became 

more apparent with the case of exclusive breast-fed infants . In the case of mixed 

breast-fed infants, the most apparent significant correlations obtained were the positive 

ones between infants’ plasma TG levels and maternal intakes of cholesterol (r =0,64), 

linoleic acid (r= 0.69), oleic acid (r=0.60), polyunsaturates (r=0.53) and 

monounsaturates (r=0.55). The latter negatively correlated (r =0.52) with plasma LDL- 

C to I-IDL-C ratio. 

The data of the present study indicates significant differences in certain plasma 

lipid fractions between breast-fed and formula-fed infants, and their respective 

subgroups. Of particular were the differences in the plasma levels of HDL-C and LDL- 

C. The data also indicate a clear link between maternal intakes of dietary lipids, in 

quantitative and qualitative wise, and infants’ plasma lipid variables. It may be 

suggested that maternal diet particularly fat fraction, can influence infants’ plasma 

lipid and lipoproteins, and may be considered a potential factor behind the apparent 

controversy in the results of several studies regarding the effect of type of feeding on 

plasma lipid variables in infants. 

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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, midupper 

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


final assessment, had weight deficiency as indicated by weight-for-height index. 

Weight loss during hospitalization (5% admission weight) was observed in 23.3% of 

total patients and combined with somatic protein depletion in 30% of patients whose 

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, 

without any significant change in the final assessment. 

Mean values for all indicators fell significantly in the private hospital group (p 


17. Nutrition Education for a Group of Overweight and Obese Girls and its Effect 

on Body Weight (1995) 

Manal Ghalib Qadri\ University of Jordan 


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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18. The Nutritional Quality of Some Locally Marketed Cereal and Milk-Based 

Infant Foods (1995) 

Lina Zuheir Rushdi Al-Juneidi\ University of Jordan 


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 

protein, crude fat, ash, crude fiber and moisture contents were determined, the 

composition of the different infant food brands varied. Four of them complied with the 

specified limits set by the Jordanian Standards (JS), and two brands (E and F) were of 

lower protein contents (11.1 % and 10.2 % respectively) than the specified limits. 

Chemical composition determined for most infant food brands tended to agree with 

that declared on the label except for minerals. 

Reducing and non-reducing sugars were determined. The results showed that all 

the studied brands contain high amounts of sugars, particularly brand F which contains 

24% non-reducing sugars, and 36% total Sugars. 

Mineral and vitamin contents were also determined. Although the results of 

mineral analyses showed a wide variation among different infant food brands, most 

brands were good sources of most minerals except calcium, iron and zinc. 

The results of vitamin analyses indicated that all tested brands are considered 

good sources of thiamin, riboflavin, niacin, vitamin C and vitamin A. However, brand 

B had high amounts of vitamin A (12520 IU/100g) about ten times greater than the 

declared value. 

Protein quality of the five brands (A, B, C, D and E) were determined using net 

protein utilization (NPU), net dietary protein energy percentage (NDpE %) and protein 

digestibility coefficient. The results indicated that brand A has the highest values for 

NPU (op), NPU (st), and NDpE % (85.9, 91.4, and 8.6 respectively). Brands A and C 

had significantly higher values than casein (80.3, 91 .0 and 8.2 for brand C and 73.7, 

83.9, 7.9 for casein respectively); the values for brand D were comparable to casein 

and brands B and E had lower values than casein (52.4, 56.7, and 5.4 for brand B and 

52.0, 56.6 and 5.5 for brand E respectively). 

NDpE % values indicated that brands A, C, and D) were suitable for infant 

feeding, while brands B and E cannot be depended upon as a single food for infant 

feeding. Protein digestibility coefficient was high for all brands (ranged from 87.4 to 

94.4), but with significant differences among the brands. 

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 


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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It is concluded from the present investigation that the addition of sodium 

bicarbonate in the baking of Mashrouh bread had an adverse effects on the protein 

quality, and thiamin content, whereas it had an improvement effect in the niacin 

content. It is, therefore, recommended that the addition of sodium bicarbonate must 

not exceed 0.2% to Mashrouh bread. 

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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 


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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21. The Effect of Nutrition Intervention on the Prevention of Iron Deficiency 

Anemia in a Sample of Pregnant Women in Amman (1996) 

Ola Mohammad Azzam Younis\ University of Jordan 

Supervisor: Dr. Khader El-Masri 

This study was performed at the MCH-training center in Amman. The main 

objective was to study the effect of a nutrition intervention program on the prevention 

of iron-deficiency anemia, which is very common among pregnant women. This 

educational program depends on substituting iron supplements with local foods 

available in Jordan. Forty pregnant women were included in the study. They were 

assigned to an intervention group who received nutritional counseling through an 

intervention program and a control group who were left without counseling. The 

following indicators were used to study the effectiveness of the nutrition intervention 

program at the beginning and the end of the study: socioeconomic and health status, an 

evaluation exam for nutrition knowledge, anthropometric indicators, dietary intake, 

clinical examination and biochemical parameters. Pregnant women in both groups 

were not given iron supplementation during the current pregnancy. 

The initial dietary assessment revealed that the mean intake of iron and zinc were 

inadequate in both groups (i.e. 

77% of recommended dietary allowances). At the final assessment, there was a 

significant increase in dietary iron intake (p


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-monthold 

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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23. A Study of Anthropometric Indicators of Overweight and Obesity and 

Dietary Habits of a Sample of Schoolchildren Aged 6-12 Years in Jordan (1997) 

Mayson Ahmad Darawsheh\ University of Jordan 


Body weight (W), height (H), circumferences of arm (AC), waist (WC) and hip 

(HG), skinfold thickness at biceps, triceps, suprailiac and subscapular, and some of 

their indices including W/H, W/H2, W/H3, WC/HC and trunk ratio, as well as body fat 

% and total body fat were studied in a random sample of 500 Jordanian 

schoolchildren, 236 boys and 264 girls apparently healthy, aged 6-12 years. Dietary 

habits and patterns of obese children were also studied in a subsample of 20 obese and 

20 lean children of equal number of sexes, aged 10-12 years. 

W/H2, triceps and subscapular skinfold thicknesses were found to be the best 

indices of obesity. Prevalence of obesity in the subjects was about 17%, 7%, 6% and 

8% according to relative body weight (120% desirable body weight), W/H2 triceps 

and subscapular skinfold thicknesses respectively. WC/HC was found to be a poor 

indicator of body fat distribution in boys and girls. Relative hyperphagia and several 

aberrant eating habits were observed in obese boys and girls. 

It may be concluded that W/H2 is the most suitable indicator of overweight and 

obesity in children aged 6-12 years. Disturbed eating behaviors are main features of 

Jordanian obese boys and girls. More studies and national projects are needed to set up 

desirable body weight limits and indices, to estimate the prevalence of obesity in the 

local population subgroups, and to eliminate the aberrant eating behaviors among 

school children in Jordan. 

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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 


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 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


25. Study of Frame Size of Jordanian Adult Males Using Some Anthropometric 

Indicators (1997) 

Omar Khaled Salem Al-Bokai\ University of Jordan 


Co-Supervisor: Dr. Anwar Batieha 

A study of a total of 299 males, 20-35 years of age (148 students and 151 employees) 

was conducted at the University of Science and Technology (JUST), Irbid, 

Jordan, to study frame size of a group of Jordanian adult males using the following 

anthropometric measurements: weight and height; skinfold thicknesses, including 

biceps, triceps, subscapular, supra-iliac, and abdomen; body breadths, including 

biacromial, bitrochanteric, knee, wrist, elbow, and ankle; and body circumferences, 

including chest, waist, abdomen, hip, upper arm, and wrist; in addition to blood 

pressure and pulse rate. 

A mathematical model for determining the body frame size for Jordanian group 

(BFS model) is presented that is based on the predicted value of the sum of biacromial, 

bitrochanteric, wrist, elbow, and ankle breadths and height/wrist circumference ratio to 

body height. Also, two methods termed EBA and EBH were suggested using the 

indicators of elbow breadth by age and elbow breadth by height for the Jordanian 

group. 

Subjects were classified into small, medium, and large frame-size categories by 

using the following determinant methods: Metropolitan Life method (1983), Frisancho 

method (1984), “HAT” model (1982), Grant method (1980), and the two suggested 

methods-EBH and EBA, and the derived BFS model. The results showed that a small 

percentage of subjects (1.0-3.3%) were classified as large frame size category using 

the first three methods, while the other four methods classified the subjects into small 

(10.0-28.4%), medium (51.8-75.6%), and large frame size (14.4-22.1%), which were 

met approximately as hypothesized. Also percentile ranking of body frame-size 

categories for body weight, percentage fat, and fat-free mass was obtained using the 

BFS model. 

All frame-size determinant methods were evaluated in terms of their relationship 

with body composition, blood pressure, and their appropriateness and applicability. 

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. 

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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 estimator 

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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26. Bioavailability of Fe, Ca, and Zn in Rats for Some Selected Plant Foods 

(Thyme, Milk Thistle Seeds, Sesame Seeds, Fenugreek Seeds, and Black Cumin) 

(1998) 

Seham M. Abu-Jadayil\ University of Jordan 


Co-Supervisor: Dr. Hamed Takruri 

The bioavailability of calcium, iron and zinc from some selected local plants 

(fenugreek seeds raw and cooked, milk thistle seeds, black cumin seeds, sesame seeds 

and dry thyme) was studied by the total collection method using Sprague- Dawley rats. 

Tissues concentrations of the minerals were taken as response parameters for the 

bioavailability. 

Milk thistle seeds, sesame seeds and dry thyme were particularly rich in calcium, 

fenugreek seeds and thyme in iron, whereas, black cumin and fenugreek seeds in 

protein. The average total weight gain was the highest and feed efficiency was the best 

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 

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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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27. The Relation among Anthropometric Indicators, Body Fat and Blood Lipids 

in Young University Females Having Normal Body Weight (1998) 

Rola Ziad Ahmad Al Saad\ University of Jordan 

Supervisor: Dr. Khader El Masri 

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 (r 2 =0.18, 

P


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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28. Glycemic and Insulinemic Indices of Modified Arabic Sweets in Normal 

Healthy Subjects (1998) 

Ahmad N. Al-Zuriqat\ University of Jordan 


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


values of all modified sweets. 

The results of this study suggest that, the three Arabic sweets and their modifications 

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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29. Glycemic and Insulinemic Indices of Selected Local Food Items in Normal 

Healthy Subjects (1998) 

Khawla M. Abu-Shreikh\ University of Jordan 

Supervisor: Dr. Ahmad M. Faqib 

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


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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30. Evaluation of Diets Served in Two Main Hospitals in Amman (1998) 

Taragi Ali Shaheen\ University of Jordan 


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 

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183


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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31. Dietary Evaluation of Diabetic Diet and Its Association with Plasma Lipids 

and Lipoproteins in a Group of Patients with Insulin Dependent Diabetes 

Mellitus in Jordan (1998) 

Dima Salem Bader\ University of Jordan 


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


32. Effect of Ricinolic Acid of Castor Oil on Blood Lipids and Lipoproteins in 

Adult Rats (1998) 

Abeer Ahmad Daour\ University of Jordan 


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


33. A Study of Dietary Pattern and Plasma Lipids and Lipoproteins in a Group of 

Jordanian Basketball Players (1998) 

Maram Munir Haddadin\ University of Jordan 


Dietary, biochemical and anthropometric variables were studied in 30 young 

male Jordanian basketball players aged 16-20 years and 30 young male non-players 

matched for age, sex and body mass index (BMI), and the correlations between these 

variables were analyzed. 

The daily energy intakes of the basketball players were significantly higher 

(p


0.45, p


34. Study of Frame Size Patterns of Female Students at the University of Jordan 

Using Certain Anthropometric Indicators (1998) 

Salha Mohammad Abu-Nimeh\ University of Jordan 


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


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 


This study was conducted to investigate the relationship between some anthropometric 

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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36. The Relation between Body Fat, Blood Pressure and Blood Glucose in an 

Elderly Group of Men in Jordan with Non Insulin Dependent Diabetes Mellitus 

Using Anthropometric and Biochemical Indicators (1999) 

Nasser Fakhri Al Balas\ University of Jordan 

Supervisor: Dr. Khader El Masri 

This research aims at the study of the correlations between anthropometric 

indicators, nutrient intakes and subcutaneous fat with blood pressure, blood glucose 

and blood lipids in a non insulin dependent diabetes mellitus (NIDDM) Jordanian 

group. For this purpose, 80 diabetic elderly men with type II diabetes with a mean age 

of 64.4 ranging from 60-75 years were chosen. The patients were identified: group I (n 

= 20) were not taking any hypoglycemic agents and group II (n= 40) were taking 

hypoglycemic agents. The remaining 20 patient dropped out. 

Correlations between various anthropomeiric indicators including body mass 

index (BMI) with blood glucose, blood pressure and various blood lipids were 

determined for the two groups combined. 

It was found that, there is significant positive correlation between total blood 

cholesterol with body weight, circumferences of chest, abdomen, waist, hip (r=0.47, 

0.4 1, 0.44, 0.42,0. 52, p< 0.001) respectively and skinfold thickness of biceps (r = 

0.34, p < 0.01). However, it was found a significant negative correlation between high 

density Lipoprotein with body weight, circumferences of abdomen, waist, hip and 

skinfold thickness of abdomen (r=-0.29, -0.26, -0.28, -0.25, -0.29, p < 0.05) 

respectively. 

Blood triglyceride, on the other hand, were significantly correlated with only 

weight, circumferences of waist, hip and abdomen (r = 0.58, 0.67, 0.62, p < 0.001) 

respectively. Systolic blood pressure was significantly correlated with chest 

circumferences (r = 0.30, p < 0 05), cholesterol (r = 0.28, p


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 

192 

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. 

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191


38. A Study of the Response of a Group of Jordanian Children with Celiac 

Disease to a Diet Based on Gluten-Free Arabic Type Bread (1999) 

Eman Yousef Ayadi\ University of Jordan 


Co-Supervisor: Dr. Mohammed 0. Rawashdeh 

Response of a group of Jordanian children with celiac disease to a diet based on 

gluten-free Arabic type bread has not yet been evaluated. Hence, anthropometric, 

biochemical, and nutritional assessment was performed in 10 celiac children, 8 girls 

and 2 boys, aged from 2 to 12 years (6.3 3.96) at diagnosis, and six months after the 

study period. At diagnosis the height, weight and triceps skinfold thicknesses were 

evaluated and were lower than normal; After six months on gluten- free Arabic type 

bread, a significant difference was found between the patients and the comparison 

group, which included 2 celiac children on an ordinary gluten-free diet. The factors 

studied were the frequency of bowel motions, serum zinc, blood albumin and the 

intake of carbohydrate and zinc. Fifty percent of patients were anemic, and thirty 

percent of them had a low serum zinc values, and twenty percent of them had low 

blood albumin and marginal serum calcium values with an acceptable serum 

phosphorus. By the end of the study, in all patients, the weight, blood albumin, serum 

zinc, and the intake of carbohydrate, and energy were significantly increased. 

Low hemoglobin and blood calcium were totally normalized in most of the 

patients but without significant difference from the comparison group at (P


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 


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


40. Effect of Packaging in Three Types of Plastic Films on the Quality of Some 

Selected Vegetables and Meats Stored Frozen for Six Months (2000) 

Ismail Ali Al-Wahsh\ University of Jordan 


Co-Supervisor: Dr. Mohammad A. Humeid 

This study was conducted to investigate the effect of plastic film used in food 

packaging on quality of frozen foods. Three types of plastic films were used, low 

density polyethylene (LDPE), plasticized polyvinyl chloride (PVC), and laminated 

polyethylene terephthalate (PET laminate). Also the effect of nitrogen gas flushing 

was studied. 

Two vegetables (green beans and cauliflower) and two types of meat (Iamb and 

chicken) were used as models. Changes in ascorbic acid content in vegetables and lipid 

oxidation in meats were used as indicators of quality, in addition to sensory evaluation 

using nine-point hedonic scale test. 

The results showed that nitrogen gas flushing, in general, had a Positive effect on 

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 

gave the best results of ascorbic acid retention in vegetables, followed by LDPE, 

whereas plasticized PVC gave the lowest retention results. 

Relatively high amounts of ascorbic acid were lost from the studied vegetables 

during blanching (25% in green beans and 36% in cauliflower). The losses during six 

months of frozen storage ranged from 18-30% in green beans and 21-34% in 

cauliflower. The vitamin losses during cooking of the vegetables after six months of 

storage were also measured, and were 28% in green beans and 29% in cauliflower. 

The results of lipid oxidation in meats as measured by the thiobarbituric acid 

(TBA) method gave close TBA values for all packaging treatments. 

The sensory evaluation showed that the type of packaging treatment did not 

largely affect the sensory attributes of the studied food items. 

194 

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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 


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


42. The Prevalence of Iodine Deficiency and Goiter after Three Years of Salt 

Iodization in Tafilah Governorate (2000) 

Latifah AL-Sarayreh\ University of Jordan 


Co-Supervisor: Dr. Mjali Ahmad 

Disorders of iodine deficiency are considered as a major world-wide problem. 

The prevalence of goiter in school children aged 8-10 years old in Jordan in 1993 

ranged between 10.9% in Mafraq to 76.1% in Tafilah Governorate. Therefore, salt 

iodization program was introduced to eliminate iodine deficiency disorders in the 

country. The aims of this study were, to identify the prevalence of goiter and to 

determine the urinary iodine excretion in school children aged 8-10 years in Tafilah 

Governorate after five years of salt iodization. 

The size of the Thyroid gland was assessed and classified in 260 school children 

using the palpation method as recommended by WHO. Urinary iodine excretion levels 

were determined in seventy-four of them. 

Furthermore, iodine concentrations were determined in seven different brands of 

iodized table salt marketed in Tafilah Governorate. 

Heights and Weights of the group sample ranged between the 5th and 95th 

centile, but the mean height and weight for males were at the 30th and 35th centile 

respectively. For females, the mean height and weight were at the 45th and 35th 

centile respectively. 

The prevalence rate of goiter was 45% as compared to 76.1 % in 1993. Children 

of 10 years age had the highest prevalence of grade la goiter (10.4%) whereas children 

aged 8 years had the lowest prevalence (6.2%). In addition, the prevalence was more 

common in females (57.7%) than that in males (29.7%) with a ratio of 1.9: 1). 

The median urinary iodine excretion level in this study was found to be increased 

(12.7 g/dl), as compared to the (1.6 g/dl) that reported in 1993. Iodine deficiency was 

present in 24.6% of these children; 15% had moderate iodine deficiency while 9.6% 

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. 

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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 


Co-Supervisor: Dr. Mjali A. Hasan 

198 

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


got worse in group C; one moved from desirable level of LDL-C (


44. Effect of Nutrition Intervention on Pregnancy-Induced Hypertension in 

Women with Poor Calcium Nutritional Status (2000) 

Muna Numan Abu Hamdan\ University of Jordan 


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


The nutrition knowledge test score showed no significant difference between 

both groups at the initial assessment (P>0.05), but a significant increase in the 

intervention group at the final assessment (P


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 


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 (p0.05) 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


46. Association between Migraine and Certain Nutritional Factors and the Effect 

of Diet on the Alleviation of Symptoms of the Disease in a Group of Jordanian 

Patients (2000) 

Johaina Tawfiq Idriss\ University of Jordan 


Co-Supervisor: Dr. Ibrahim Ismael Adam 

The relationship between migraine and certain nutritional factors and the effect 

of diet in the alleviation of symptoms of the disease were studied in a group of 177 

Jordanian migraine patients [124 females and 53 males] aged 18-60 years. They were 

recruited from several private and military neurological clinics in Amman. The 

rneans±SEM of age for the respective total sample, females and males were 34.0±0.8, 

34.6±0.9 and 32.7±1.4 years. Migraine history including provokers and selected social 

information and personal habits were recorded; and accordingly patients were 

classified into non-dietary and dietary migraineurs [52 patients (29.4%); 39 females 

and 13 males]. Only 32 dietary migraneurs (25 females and 7 males) volunteered to 

participate in the following parts of the study. Anthropometrical, dietary and medical 

assessments were performed. An elimination-provocation test was conducted in which 

heart rate measurements were taken as an indicator for the potentiality of selected food 

items to provoke migraine; and according to the test results, individual three-stages 

diet-drug plans were given to the volunteers. Migraine medical records that the patient 

filled out during the three stages included information about the migraine attacks in 

respect to frequency, duration, type and number of medication-entities used per attack 

in each stage. In the second treatment stage the patient is given a placebo drug to 

replace his usually used medications. The placebo was glucose-filled gelatin capsules. 

The data given in these records was then compared to the migraine history of the 

patients. 

Migraine was sex- and age-related in both dietary and non-dietary migraineurs. 

The female to male ratios were 3:1 and 2.33:1 in both dietary and non-dietary 

migraineurs, respectively. The most affected patients were in the 26-33 years age 

group. About one third of migraine patients in this study related their migraine attacks 

to ingested foods and beverages. The diets of most of the participating dietary 

migraineurs were found to be inadequate in milk food group for both genders, in 

vitamin A for males and in calcium for females; and the BMI values for all 

participants were in the overweight category. Some of them had a comorbidity of 

obesity, depression and vascular diseases. Following are the proportions of the 32 

subjects that were affected by the test foods: chocolate, 56%; nuts, 41%; citrus fruits, 

41%; bananas, 38%; Nabulsi cheese, 28%; mortadella, 28%; tomatoes, 22%; pickles, 

22%; yoghurt, 19%; labaneh, 19%; stock cubes, 19%; cocoa, 16%; milk, 16%; 

processed cheese, 16% and peas, 16%. Local food items that precipitated migraine in 

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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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47. The Nutritive Value and Safety of Some Selected Street Foods in Amman 

(2000) 

Jumana Ibrahim Bishouty\ University of Jordan 

Supervisor: Dr. Mohammed I. Yamani 

Co-Supervisor: Dr. Salma K. Tukan 

This study was conducted to collect information about street foods in Amman, 

Jordan and to study the nutritional quality and the microbial and lead contaminants of 

the mostly available street foods obtained from street food vendors located in public 

areas at three bus stations and four schools. 

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


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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48. Lead and Cadmium Level in Breast Milk and Food of a Group of Jordanian 

Infants (2000) 

Liza Mohammad Mansour\ University of Jordan 


Co-Supervisor: Dr. Atallah Rabi 

The levels of lead (Pb) and cadmium (Cd) were determined, using atomic 

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


49. Effect of Cooking on the Protein Quality of Broad Beans (Vicia faba L.) (2001) 

Rania Na’el Hashem\ University of Jordan 


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


50. Relationship between Osteoporosis and Certain Risk Factors of Food Habits, 

Nutrient Intake, and Life-Style in a Group of Postmenopausal Jordanian Women 

(2001) 

Ruba Abdel Kareem A1-Abbasi\ University of Jordan 

Supervisor: Dr. Ahmad M. Faqth 

Co-Supervisor: Dr. Basel Masri 

A random sample of 210 postmenopausal Jordanian women, aged 45-65 years, of 

whom 59 were osteoporotte (OP), 84 osteopenic (OPN) and 67 normal (N) was used to 

study the relationship between osteoporosis and certain eating habits, nutrient intake, 

and life-style factors during adolescence and early adulthood, in addition to current 

nutrient intake, using odds ratio with statistical significance considered at P 0.05. Bone 

mineral density (BMD) was measured using dual-energy x-ray absorptiometry 

technique and classified according to the 1994 WHO classification. 

Osteoporosis development was significantly associated with early dislikes for 

milk, yogurt, labneh and white cheese but with early likes for coffee and cocoa. No 

significant relationship was observed for OP women who liked soft drinks. However, 

those who liked tea tended to be at a higher risk of developing OP. Regarding past lifestyle 

factors, no significant relationship was observed between osteoporosis and 

smoking, inactivity, exposure to sun daily or living in rural areas. 

Except for women taking calcium supplements, the current intake of calcium as 

based on the recommendations of 1994 National Institute Health Consensus 

Conference was inadequate, giving a nutrient adequacy ratio (NAR) of 0.75, 0.54, and 

0.62 for OP, OPN and N women, respectively. Based on the 1989 Recommended 

Dietary Allowance (Food and Nutrition Board, 1989), the NAR for dietary calcium, 

however, was deficient for both OPN (0.79) and normal women (0.88), but adequate 

for OP women (1.09). Energy intake was inadequate for all groups, with NAR values 

of about 0.80. Similarly, dietary fiber intake fell short of the recommended level of 15 

g/ 1000 kcal, providing about one third of the recommended level for all groups. The 

NAR values were, however, adequate for protein, phosphorus, magnesium, the 

vitamins K and C. Sodium intake was more than three times the estimated minimum 

requirements of 500 mg per day for all groups. Older age of 60-65 years, early 

menopause, lower body weight of 50-59 kg, overweight versus obesity, smaller wrist 

circumference, and not using hormone replacement therapy (RRT) were significantly 

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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52. Weaning Pattern for a Group of Infants in Amman (2001) 

Suha Muawiyah Sabri\ University of Jordan 


This study was carried out to investigate the weaning pattern of a sample of 

infants in Amman, follow their growth pattern from the start of weaning over a period 

of three months, and evaluate the adequacy of the weaning foods in terms of energy, 

protein, and iron. 

A sample of 245 apparently healthy infants was recruited from the Maternal and 

Child Department of Sweileh Health Center. A total of 130 infants were studied for a 

period of three months or more, during the study period, information on weaning 

pattern and food intake was collected for each infant. Anthropometric measurements 

including infant’s weight, height, and head circumference were also taken each month. 

The results showed that the mean age of introducing solid foods to the studied 

sample was 3.6 months (range 2-6 months). For-five percent of infants received solid 

foods earlier than the recommended age of 4 months. Early introduction of solid foods 

was significantly associated with low level of maternal education and bottle-feeding. 

Infants with lower weight were also weaned earlier. 

During the first month of weaning, infant milk cereal was introduced to about 

74% of infants, milk pudding and fruits to 40%. The mean age of introducing cereal 

with milk foods was 3.7 months, plain cereals 4.8, fruits 4.2, vegetables 4.7, legumes 

6.0, dairy products 4.7, meats 6.3, egg yolk 6.0, whole egg 6.4, fish and table foods 

7.0. 

Energy and protein intakes met or exceeded the recommended ones during all 

ages (3-9 months), except at age 4 months, at which the protein intake was slightly 

below the requirements (98%). Iron intake was lower than the recommended (36-71% 

of RDA) for all ages 

Milk was the main source of energy and protein during all ages (3-9 months), 

followed by cereal alone or with milk for infants aged 3-8 months. On the other hand, 

infant formula was the main source of iron that contributed 30-58% of total intake 

throughout all ages. Also, infant milk cereal was an important source of iron that 

provided 24-30% of the total intake for infants aged 3-7 months, 

Although the Health Center provides information regarding weaning, some 

improper feeding practices were observed. Infants’ mean values of weight-for-age, 

length-for-age, and weight-for-length z-scores were similar to or higher than the CDC 

reference data at all ages except at 8 and 9 months, at which weight-for-age was lower. 

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 


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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The findings of this study support previous data indicating that olive oilcontaining 

food results in a reduced glycemic response without significantly affecting 

the insulinemic response. 

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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 


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, hematocrit, 

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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55. Effect of Soaking and In Vitro Fermentation of Wheat Bran on the 

Bioavailability of Calcium, Magnesium, Iron and Zinc in Rats (2002) 

Wafa’ Hamed Takruri\ University of Jordan 


The present study was conducted to investigate the bioavailability of calcium, 

magnesium, iron and zinc in Spargue Dawely rats from wheat bran and bran bread, 

and to investigate the effect of soaking and in vitro yeast fermentation of wheat bran 

on the bioavailability of these minerals in rats. Wheat bran was prepared with soaking 

in hot water (55°C) for 2 hours or fermentation after soaking for another 2 hours. Bran 

bread containing 25% bran was also prepared. 

Six groups of rats (each containing 5 rats) were fed diets containing about 10% 

bran for different treatments or 20% bran bread for 28 days. Absorption and tissue 

concentrations of minerals were determined as response parameters for the 

bioavailability. Body weight gain and food efficiency were also determined. The 

average weight gain and feed efficiency tended to be the highest for rats fed bran bread 

diet (49.0 ±0.08g and 11.1 ± 1.5g respectively). The highest calcium total absorption 

was for rats fed on white bread (1.82 ± 0.08g), while the highest calcium percentage 

absorption was from bran bread (75.44% ± 0.30) when compared with the other 

groups. On the other hand, magnesium was highly absorbed from bran bread diet 

(169.18mg ± 5.49), while the percentage absorption was the highest in casein and 

white bread diet group, compared to other groups (16.29% ± 0.98% and 51.26± 1.57% 


The fermentation of bran resulted in a significant increase of percentage 

absorption (p


Liver and tibia zinc concentrations were the highest (p


56. The Effect of Food Intake and Frequency of Iron Dosage on the Treatment of 

Iron-Deficiency Anemia in Jordanian Children Aged 8 to 24 Months (2002) 

Suhad Sameer Abu-Mweis\ University of Jordan 


The effectiveness of different doses and frequency of iron treatment were 

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


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 


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


most of the indicators, whereas the indicators of formula fed males did not differ than 

that of formula fed females. 

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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 oilcontaining 

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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59. Effect of Increasing Proportion of Dietary Fats Differing in Degree of 

Unsaturation on Energy Balance and Fat Deposition in Rats (2003) 

Lina J. Isaifan\ University of Jordan 

Supervisor: Dr. Mousa N. Ahmad 

This study was carried out to investigate the effect of increasing the proportion of 

dietary fats differing in degree of unsaturation on energy balance and fat deposition in 

Sprague Dawley rats. Five rats were killed at the beginning of the experiment for 

determination of initial body composition and energy content, and further 30 rats were 

divided into six groups of five rats each. Three groups were fed diets containing 10% 

either corn oil, olive oil, or sheep tallow and served as controls. The remaining three 

groups were fed high-fat diets containing 20% of either of the previous oils/fats and 

served as experimental groups. 

The results of the present study indicated that among high-fat groups, rats fed 

corn oil or olive oil had significantly (p0.05), body weight gain (47.7 g), body fat content (10.9% ± 1.3), gain in body 

energy (200.2 kcal ± 13.4), energy expenditure (2180.3 kcal ± 125.2) and energetic 

efficiency (9.2% ±1.1). Pearson’s correlation coefficients revealed significant (P < 

0.05) positive relations between body fat content and the following measures: body 

weight gain (r = 0.50, P= 0.05), body energy content (r = 0.91, P


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 


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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methods and the use of food composition tables. 

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223


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 measurements 

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 twoweek 

days and one weekend day. 

Body weight during Ramadan remained comparable with the weight before and 

after Ramadan. Significant (P0.05) 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


62. Comparison of Growth and Protein Quality of a Group of Infant-Feeding 

Formulas in Rats (2003) 

Mohannad Abdel-Qader Al-Sha’ar\ University of Jordan 


This study was conducted to investigate the nutritive value of different milkbased 

infant formulas marketed in Jordan, it included those with added LCPUFAs and 

nucleotides “A1”, nucleotides “A2”, LCPUFAs “B1”, two brands free of LCPUFAs 

and nucleotides “B2” and “C1” and a brand containing nucleotides but with low 

protein content “C2”). The nutritive value was evaluated through proximate analysis, 

studying protein quality, growth and iron status of rats fed these formulas. 

Forty-two weanling Sprague-Dawely rats were divided into 7 groups, each group 

containing 6 animals. Food and water were introduced to animals ad libitum and the 

experiment was conducted in duplicate. Food consumption, weight gain, liver weight, 

food efficiency ratio (FER) and protein efficiency ratio (PER) values were the 

biological indices used, whereas SFe, TIBC and Hb concentration values were used for 

the evaluation of iron status. 

The results showed that the infant formulas studied varied in their proximate 

analysis, but they were still within the related Jordanian Specification. Weight gain 

and liver weight values in rats fed infant formulas B1 or C1 were comparable to those 

fed casein diet, but were significantly (P < 0.05) higher than those fed infant formulas 

A1, A2 or C2. Protein efficiency ratio values for casein diet and for infant formulas 

B1, B2 and C1 were significantly (P < 0.05) higher than those of infant formulas A1, 

A2 and C2. Food efficiency ratio values for casein diet and for infant formulas B1, B2 

and C1 were also significantly (P < 0.05) higher than those of infant formulas A2 and 

C2. There were no large differences in SFe, TIBC and Hb concentration among rats 

fed different infant formulas. 

The addition of sources of sugar other than lactose to infant formulas had a 

remarkable influence in improving food consumption, weight gain, liver weight, FER 

and PER. The presence of taurine in infant formulas had a substantial influence in 

improving protein quality (PER). The addition of nucleotides and / or LCPUFAs to 

infant formulas had low effects on SFe, TIBC, and Hb concentration. 

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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 


The consumption pattern of beverages and their contribution to energy, carbohydrate, 

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 ≤ 

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0.01) and east Amman (r= 0.6; p ≤ 0.01). 

Carbonated beverages correlated positively with fat intake among west Amman 

girls (r= 0.9; p ≤ 0.05). This can be explained by frequent consumption of these 

beverages with fried foods. 

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, 

although the girls considered juices nutritious and healthy beverage. 

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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 


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


65. The Effect of Various Doses of Ferric Hydroxide Polymaltose Complex in the 

Treatment of Iron Deficiency Anemia in a Group of Jordanian Children Aged 9 

to 36 Months (2003) 

Reema Mustafa Abu-Alia\ University of Jordan 


The effectiveness of twice weekly versus daily iron treatment was investigated in 

9- to 36-month-old Jordanian children with iron deficiency anemia (IDA). Recruited 

subjects were full term, with normal growth and with no infectious diseases. Iron 

deficiency anemia was diagnosed on combined criteria of hemoglobin (Hb) 10.5 g/dL, 

a mean corpuscular volume (MCV) 72 fL, and a serum ferritin (SF) concentration


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 


230 

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 229 11, No. 25, 2011


tannins in thyme. The study results suggest that thyme tannins caused initial-stage of 

iron-deficiency in rats, which was compensated by increase in iron absorption. 

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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 


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 (p0.05), except for Swiss chard 

and mint groups. 

Calcium utilization, as indicated by femur content, the highest was for the 

animals fed milk (p0.05). 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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68. Effect of Soaking and Fermentation of Wheat Bran on Blood Lipids in Rats 

(2003) 

Hani Jameel M. Hamad\ University of Jordan 


The present study was conducted to investigate the effect of the intake of soaked 

and fermented wheat bran on serum lipids in Sprague-Dawley rats, namely total 

cholesterol (TC), Low-density lipoprotein cholesterol (LDL-C), high–density 

lipoprotein cholesterol (HDL-C), triglyceride (TG), and the ratio of high –density 

lipoprotein cholesterol to low –density lipoprotein cholesterol (HDL-C/LDL-C). The 

experimental diets included casein diet (zero-bran), untreated bran diet, soaked bran 

diet, fermented bran diet, soaked and fermented bran diet, white bread diet and pectin 

diet.The animals were randomly divided into seven groups of six animals each 

according to body weights. Each group of rats was fed one of the seven prepared diets 

for 6 weeks. Beside the serum lipoproteins determination, both body weight gain and 

food efficiency ratio were determined. 

Untreated wheat bran has hypercholesterolemic effect since it significantly 

(p


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


69. Evaluation of Folic Acid Status in 12-To 18-Year-old Female Students in Irbid 

(2003) 

Ali Faik M. Karim\ University of Jordan 


Evaluation of folic acid status in 12- to -18-year-old female students in Irbid, the 

second largest city in Jordan was assessed in a random sample of 198 adolescent 

school girls based on their dietary intake. Four schools were randomly chosen from 

Irbid, one of which from the private sector and the other three from the public sector. 

Study subjects were divided into six age groups, each comprising 33 girls. Students 

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= 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 


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: purinerestricted 

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


(2.90.3) was significantly (p


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 


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) 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) 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 between 

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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72. Effect of Inclusion of Locally Isolated Probiotics Strains and Prebiotics to Rat 

Diet on Their Blood Lipids (2004) 

Narmeen J. AL-Awwad\ University of Jordan 


Co-Supervisor: Dr. Malik S. Hadaddin 

Two strains of Lactobacilus acidophilus and Bifidobacterium infantis isolated 

from breast-fed infants stool were tested to determine their suitability for use as 

probiotics by performing testes for acid tolerance, cholesterol assimilation, adhension 

to the digestive system test and by testing their viability in the feed. Both isolates 

showed good acid resistance as low as pH 2. They could tolerate bile salt of 0.3% 

concentration. Assimilated cholesterol was 57.7% and 76.0% for B. infantis and L. 

acidophilus, respectively. Both could adhere to rat intestine and could stay viable in 

the rat diet, with the minimum acceptable level, for 2-3 days. 

The present study was conducted to investigate the combined effect of inclusion 

of the probiotics (B. infantis and L. acidophilus) and the prebiotics (fructooligosaccharides 

and lactulose in Sprague-Dawley rats on their serum lipids, namely 

total cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low density 

lipoprotein – cholesterol (LDL-C) and triglycerides (TG). 

The experimental diets included basal diet (control 1 diet), basal + prebiotics 

diet, basal + probiotics diet, basal + prebiotics + probiotics diet, cholesterol diet 

(control 2 diet), cholesterol + prebiotics diet, cholesterol + probiotics diet and 

cholesterol + prebiotics + probiotics diet. Animal were divided randomly, according to 

their; weights, into eight groups (10 rats/group except for the two control groups 5 

rats/group). Each group of the rats was fed one of the eight diets for 6 weeks 

Rats fed 0.1% cholesterol-enriched diet (control 2 group) showed the highest 

liver weight, weight gain, accumulative food consumption and feed eeffeciency ratio. 

The addition of probiotics, prebiotics + probiotics to basal diet (chotesterol- free diet) 

did not show any significant difference in serum TC, LDL-C, HDL-C and TG values 

as compared with that of the control 1 values. However, the addition of prebiotics to 

basal diet showed a 34.2% significant (p< 0.05) reduction in TG value, with no 

significant effect ( p> 0 05) in TC, LDL-C and HDL-C values, as compared with the 

control 1. 

Inclusion of probiotics to the 0.1% cholesterol-enriched diet showed hypocholesterolemic 

effect, since it significantly (p0.05) in HDL-C and TC were shown due to this inclusion. The prebiotics addition 

to the 0.1% cholesterol-enriched diet caused significant (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 

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239


probiotcs and prebiotics in cholesterol-enriched diet. This inclusion caused significant 

(p0.05) 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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73. Contribution of Foods and Snack Foods to the Energy and Nutrient Intakes of 

a Selected Group of Teenage School Children in Irbid (2004) 

Nasser A.A Shariary\ University of Jordan 


The contribution of fast foods and snack foods to energy, carbohydrates, protein, 

dietary fiber, fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated 

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 

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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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74. Plasma Leptin Levels and Obesity Indices and Their Association with Dietary 

Patterns and Habits in a Group of Jordanian Women (2004) 

Rula Ali Amr\ University of Jordan 


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


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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75. Nutrients Intakes Including Supplements among a Selected Group of School 

girls in Amman Aged 14-16 Years (2005) 

Heba Hikmat AL-Jayyousi\ University of Jordan 


The intake of calories, dietary fiber, and macro-and micronutrients including the 

contribution of supplements was studied on a selected group of 300 schoolgirls aged 

14-16 years from private and public schools in Amman/Jordan. The required data was 

obtained through a questionnaire and 24-hour food recall method. Anthropometric 

measurements, including weight and height were measured, and body mass index was 

calculated. 

The study showed that 5.0% of the subjects were classified as underweight, 

75.7% as normal, 15.3% as overweight, and 4.0% as obese. Regarding dietary intake, 

girls from private schools tended to have higher means for energy, dietary fiber, and 

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 


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 (P0.05) 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


Serum levels of HDL-C of rats fed diets with cholesterol showed a significant 

(P


77. Osteoporosis Knowledge, Beliefs and Preventive Behaviors Practiced by the 

University of Jordan Students (2005) 

Randa Mahmoud Abuteen\ University of Jordan 


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 recommended 

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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caffeinated beverages on developing osteoporosis was not translated into appropriate 

practices of having adequate calcium intake and a moderate consumption of 

caffeinated beverages. Results from this data suggest that the development and 

planning of comprehensive osteoporosis educational programs targeting college aged 

students should be conducted. 

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78. Dietary and Anthropometric Evaluation of a Sample of Vegetarians in Jordan 

(2005) 

Afia’a Mohammad Al Masri\ University of Jordan 


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


respectively. Vegans had also inadequate intakes as number of servings from the fruits 

group. With respect to snacks and fast foods intakes, vegetarians in this study rarely 

consumed: potato chips, ice cream, biscuits, cakes, cookies, fresh green chickpeas, 

lupine, green almond, green cherry, soft drinks, artificial juice, energy drinks, herbal 

tea, chicken burger, hamburger, sausages, noodles, and Shawerma. The number of 

questions answered correctly regarding vegetarian nutrition was significantly different 

between groups (p


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 


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 (p0.05), 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


Regardless the type of oil , trend analysis for data of the 4 and 8 weeks feeding period 

representing various levels of the oil, showed significant (p


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 


This study was conducted to compare food and nutrients intake of male Jordanian 

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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81. The Effect of Certain Herbal Teas on the Glycemic and Insulinemic Indices of 

White Bread in Healthy Adults (2005) 

Faten Yousef AL- Nawaiseh\ University of Jordan 


This study was carried out to investigate the immediate glycemic and insulinemic 

effect of certain commonly consumed herbal beverages in Jordan and the Middle East, 

using white bread as a reference. These beverages were made of fenugreek seed 

(Trigonella foennum- graecum), black tea (Camellia sinensis), roselle calyxes 

(Hibiscus sabdariffa), aniseeds (Pimpinella anisum) and cinnamon bark 

(Cinnamommum zeylanicum). The glycemic and insulinemic effect of each herbal tea, 

taken in two different concentrations, were determined by drinking it together with 

white bread by five subjects, each of whom served as his own control. The glycemic 

index (GI = 100%) and the insulinemic index (II=100%) of fifty grams portion of 

carbohydrates from white bread ingested with plain water were used as a reference. 

Drinking cinnamon tea (4 and 8 g /cup) decreased significantly the GI value of 

white bread from 100% to 54% ± 7.3 and 55% ± 7.0, respectively. The corresponding 

II value of bread was reduced significantly with the drinking of 4g/cup of cinnamon 

tea (81 (SEM 7.7) %) but was not changed with the drinking of 8 g/cup of cinnamon 

tea (102 (SEM15.6) %) (P > 0.05). In the case of fenugreek tea, it was observed that 

the GI value of bread was decreased significantly and progressively from 100% to 

62% (SEM 4.9) and 39% (SEM 4.7) upon ingesting it with 6 and 10 g fenugreek seed 

/cup, respectively. This trend was accompanied by a significant increase in the 

respective II values of bread to 109 % (SEM 6.1) and 108% (SEM 7.7) (P


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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83. Eating Patterns as Related to Obesity in Jordanian School Adolescents Aged 

14 to 16 in Two Directorates in Amman (2006) 

Rawan Mohammad Al – Hazaimeh\ University of Jordan 


Co-Supervisor: Dr. Sa'ad Hijazi 

This study was carried out with the main objective of studying the eating 

pattern of a group of obese Jordanian adolescent school children (14 – 16 years) in two 

school directorates in Amman. In addition, certain risk factors associated with obesity 

among this group of adolescents were also studied. It included 120 male and 120 

female students who were recruited from randomly selected 4 private and 6 public 

schools. Half of the students had normal (average) body weight and the other half were 

obese as based on gender and age and on cut – off points identified using reference 

BMI percentile data from the Centers for Disease Control and Prevention. Whereas a 

significant positive correlation (r = 0.3; p = 0.001) was found between the BMI of 

normal – weight students and that of their fathers, this correlation tended to be 

significant with their mothers (r = 0.1; p = 0.08). It was also observed that the 

percentage of students who were breastfed for at least 4 months was significantly 

higher (92.4 %) than that of the obese adolescents (78.2 %). 

This study showed that noon meal was the main meal for all students. However, 

more obese students (84.2 %) recorded that they ate evening meal as compared to 49.2 

% of normal – weight students (p < 0.05). about half (52.5 %) of obese subjects 

skipped their breakfast as compared to only 18.3 % of normal subjects (p < 0.05). A 

similar food pattern for certain food groups was observed for the obese and the normal 

– weight students. Whereas 80 % of all students ate more than the preferred range of 

the bread and rice group (11 serving / day), only 62 % of students ate more than the 

preferred range of the vegetables group. Less than the preferred milk consumption (< 2 

cup – equivalent / day) was recorded by about 98 % of all students. It was observed 

that 75.8 % of normal weight students and 65.0 % of obese students ate less that the 

preferred range of fruits (3 serving / day). However, more of the obese (29.2 %) ate the 

preferred range to fruits as compared to 15.0 % of the normal – weight subjects (p < 

0.05). a similar proportion of about 30 % of both normal and obese adolescents ate less 

than the preferred range of foods of the meat group. However, more obese adolescents 

(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 B 6 was less than the RDA and AI for all students. The 

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intake of vitamin C and B 12 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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84. Effect of Birhi Variety of Date Palm Fruit, Phoenix ductylifera L. at the khalal 

and Tamr Stages on Blood Lipid Levels in Rats Fed Cholesterol Supplemented 

Diets (2006). 

Mariam Jamal abdo\ University of Jordan 


This study was carried out to investigate the effect of feeding different levels of 

khalal and tamr with or without cholesterol on serum lipid and lipoprotein 

concentrations in rats. Sixty adult male Sprague – Dawley rats (259.8 ± 1.8) were 

divided into ten groups (6 rats per group). Four groups were fed a diet containing 5 % 

or 10 % of either khalal or tamr, and another group was fed a diet containing 0 % of 

date preparation. The remaining five rat groups were fed the same diets but contained 

1 % cholesterol. Feeding was continued for six weeks. Fasting serum levels of total 

cholesterol (TC), high density lipoprotein cholesterol (LDL – C), triglycerides (TG) 

and glucose were determined by enzymatic – colormetric using standard kit procedure. 

Body weights, liver weights and food intakes were also recorded. 

Feeding different levels of khalal and tamr to various cholesterol – free and 

cholesterol – supplemented rat groups resulted in insignificant (p > 0.05) changes in 

weight gain, liver weight, accumulative food intake and food efficiency ratio. 

Regardless of cholesterol content similar results were also obtained. Rats fed date diets 

with cholesterol exhibited a significant (p ‹ 0.05) increase in liver weight compared to 

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 

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259


± 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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85. Dietary and Anthropometric Evaluation of a Sample of Autistic Subjects in 

Jordan (2006) 

Amani Abd Al-Rahman Al- Hadid\ University of Jordan 


This study was carried out in order to assess the nutritional and anthropometric 

status of a sample of autistic subjects in Jordan, and to study the different dietary 

patterns and practices of this sample, as well as to know how the nutritional status 

correlates with the severity of the disorder. 

The study sample consisted of 59 subjects (49 males, 10 females), aged between 

4-23 yr, and diagnosed according to either one of the two diagnostic scales; CARS, n = 

31 or GARS, n= 28. A special questionnaire was used to collect data about dietary 

practices and patterns related to meals and snacks, dieting, use of supplements, eating 

problems and gastrointestinal disturbances. A three-day dietary record was also used to 

collect dietary intake data. Body weight, height, midarm circumference, skinfold 

thickness and head circumference were measured, and their indices were calculated for 

evaluating the anthropometric status. Autism Treatment Evaluation Checklist (ATEC) 

was used to determine the current severity of the disorder, and the Healthy Eating 

Index (HEI) was used to determine the current overall diet adequacy. The sample was 

divided into four age groups according to the Food and Nutrition Board age 

classification. The groups were as follows: group 1: 4-8 yr (n= 31, 26 males, 5 

females), group 2: 9-13 yr (n= 17, 12 males, 5 females), group 3: 14-16 yr (n= 5 

males), and group 4: 21-23 yr (n= 6 males). 

The results indicated that 64% of the subjects had normal body weight, whereas 

12%, 14%, 10% were underweight, at risk of overweight or overweight respectively. 

The % median of the main anthropometric measurements of the sample groups ranged 

from 83%-104% in body weight, 94%-99% in height, 96%-111% in BMI and 79%- 

115% in AMA. 

Energy intake was adequate (>90% of the recommended intake) in 48 (81%) 

subjects, and the intake of protein and carbohydrate was >100% of DRI in 58 (98%) 

subjects. Fat intake as a percent of energy was compatible with the Acceptable 

Macronutrient Distribution Range (AMDR) in 41(69%) subjects. The intake of all of 

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 

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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 (p0.05) 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 (r 2 = 0.10,p= 0.01), and number of GIT disturbances (r 2 = 

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 appropriate 

nutritional intervention in autism, to ensure diet adequacy and help autistics 

attain their maximum potential. 

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86. Effect of Desert Truffle Extracts on Liver Functions and Plasma Bilirubin 

Level in the Rat (2006) 

Muhammad Eileh Nassar\ Jordan University of Science & Technology 

Supervisor: Dr. Sana Janakat 

Desert truffles are very rich source of antioxidants; they have been used as 

convalescents for many centuries. Among the constituent of truffles are vitamins A, C, 

and -carotene, all of which have protective effects because of their antioxidant and 

antiradical properties. They are very rich source of phenolic compounds, which are 

very efficient scavengers of peroxy radicals. Moreover, the action of phenolic 

compounds is related to their capacity to reduce and chelate ferric iron, which catalyze 

lipid peroxidation reaction. Truffles are widely used in Iraq and Saudi Arabia, as well 

as in Eastern Badia of Jordan. 

The effect of Terfezia claveryi extracts (aqueous, methanolic and petroleum 

ether) had been evaluated in vivo using a potent hepatotoxin carbon tetrachioride 

(CCLi) intoxicated rats. Hepatoprotective activity was observed denoted by significant 

reduction of serum bilirubin level and the activity of liver enzymes (alkaline 

phosphatase, alanine aminotransferase and aspartate aminotransferase). Also, the 

results showed that the T. claveryi aqueous extract was better than the petroleum ether 

extract of the Nigella sativa which was used as hepatoprotective reference. In 

conclusion, the T. claveryi aqueous extract has a potential hepatoprotective effect 

probably via its antioxidant activity, compared to N. sativa. 

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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 threeday 

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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88. Effect of Selected Jordanian Folk Remedies on Lipid Peroxidation in the 

Rat Liver In Vitro (2006) 

Obadeh Mansour Al-thenaibat\ Jordan University of Science & Technology 


Free radicals formation leading to lipid peroxidation has been suggested to be a 

causal factor in the development and complications in a group of diseases. The 

beneficial effects of antioxidants against some pathological conditions have gained 

considerable concern during the last two decades. 

In this study evaluation of antioxidant activity of the aqueous, boiled and nonboiled 

and methanolic extracts of Viscum album ‏(الهدال)‏ (leaves, stems and fruits) and 

of Arum dioscoridis ‏(اللوف)‏ and Eminium spiculatum ‏(الجعدة)‏ leaves against lipid 

peroxidation in the rat liver homogenate was undertaken. 

Lipid peroxidation was induced by ascorbate/ FeCl2 mixture and evaluated using 

thiobarbituric acid reactive species (TBARS) assay. Reducing power, iron chelating 

ability, total phenolic compounds, and anthocyanins content were determined. 

The optimum incubation time for LPO inhibition ratio was found to be 60 

minutes using aqueous non-boiled extracts of all plants. The optimum solid matter 

concentration for LPO inhibition ratio was 1.65x10.2 mg/ml and aqueous extraction 

possessed the best LPO inhibitory ratio. Aqueous extracts of V. album exhibited 

significantly higher LPO inhibition ratios (89.9-98.7%), than A. dioscoridis and E. 

spiculatum (59.6 -51.4% respectively). Analysis of the plants aqueous extracts 

revealed that V. album; specially stems and leaves have a high content of polyphenols, 

anthocyanins and proteins. Iron chelating ability percent was significantly higher in 

V.album (50-74.3%) than E. spiculatum and A. dioscoridis (10.9 and 30.6%). The 

reducing power of stems and leaves of V. album showed the highest reduction ability. 

On the other hand the reducing power of E. spiculatum and A. dioscoridis leaves and 

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 

methanolic extracts of these plants is attributed to their antioxidant compounds and 

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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90. Developing Meal-Planning Exchange System for Composite Dishes 

Common in the Jordanian and Arabic Cuisine (2006) 

Safa’ Adel A1-Sahawneh\ Jordan University of Science & Technology 

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 

dishes common in the Jordanian cuisine were selected to be included in the exchange 

list. Five different recipes were collected for each dish from different housekeepers. 

After recipes were collected, average recipe was obtained and prepared. Ingredients 

and net weight were documented in both kitchen measures and standard measures to 

be later used in dishes fitting to the exchange system. Representative samples from 

each prepared dish were stored at -20 C°. Proximate analysis following the AOAC 

procedures was conducted for all samples. Macronutrient content analysis’ data 

obtained from the lab were compared with (1) those published by Pellett and Shadarevian 

in 1970, and (2) with those obtained by computerized diet analysis software; 

namely ESHA. Exchange list was then developed based on wheeler et al. work (1995). 

Regression analysis revealed that data published by Pellett and Shadarevian best 

predicted carbohydrate and protein content in Jordanian main dishes, whereas ESHA 

analysis data were predictor for carbohydrate and fat content in Jordanian main dishes. 

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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 


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 concentrations 

(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 associated 

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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92. Effect of Tamr from Birhi Variety of Date Palm Fruits (Phoenix dactylifera) 

on the Performance of Pregnancy and Lactation in Rats (2007) 

Dania Wajih Shannak\ University of Jordan 


The effects of date intake at tamr stage on pregnancy and lactation performance 

were investigated in rats. Sixty virgin female Sprague – Dawley rats (256.6 ± 15.1 g) 

were divided into two groups (30 rats / group). Each group was assigned to 

isoenergetic /isoproteinous diet with varying levels of tamr preparation (0 % or 10 %), 

for four weeks of acclimatization period; after which rats were mated and pregnant 

animals were randomly and systematically assigned in a serial slaughter design to one 

of five subgroups within each of dietary treatment group. These subgroups were 

designed to assesss the effect of tamr feeding on the status of rats and / or pregnancy 

outcomes three days prior to mating (pre – pregnancy status), on day 18 of pregnancy 

of pregnancy (prenatal), on day 7, 14 and 21 of lactation (postnatal status). 

Pregnancy and lactation progress was monitored by measuring weekly maternal 

weight and food intake throughout the course of the experiment. At each designated 

five study days, body weight and liver weight were recorded, and serum prolactin 

concentration was determined using rat prolactin ELISA kit. On day 18 of pregnancy, 

fetuses were counted and weighed, and placenta and amniotic fluid weights were also 

measured. During lactation, number and weight of delivered pops were recorded on 

day 0, milk yield was estimated on days 7, and 14, and pup weight gain and pup 

survival were assessed on day 21. 

Diet containing 10 % of tamr did not significantly affect (p > 0.05) maternal 

accumulative food intake during prenatal period (292.6 ± 7.4 vs. 30607 ± 24.0 g 

respectively in tamr and control fed dams), but did significantly increase (p < 0.05) 

this variable during postnatal period (509.5 ± 33.8 vs. 408.4 ± 14.1 g respectively in 

tamr and control fed dams). This was reflected in a significant decrease (p < 0.05) in 

food efficiency ratio during the latter period (0.31 ± 1.6 vs. 0.63 ± 1.7 respectively in 

tamr and control fed dams). In neither prenatal nr postnatal periods did tamr feeding 

significantly affect (p > 0.05) dams' body weight change. Similar results were noticed 

for liver weight, placenta weight, and amniotic fluid weight. 

Dams fed diets containing 10 % tamr gave birth to pups with significantly 

higher (p < 0.05) body weights (4.6 ± 0.6 g) than those fed control diets (3.5 ± 0.6). 

Although number of pups, pup weight gain and number of still births were 

insignificantly altered (p > 0.05) by tamr feeding, a trend of increase in these 

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 

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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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93. A Study of the Relationship between the Nutritional Status of Homocysteine, 

Folic Acid, Vitamin B12 and Cognitive Performance in Selected Healthy 

Institutionalized Older Subjects in Amman (2007) 

Rawan “Mohammad Izzeddin” Al- Herbawi\ University of Jordan 

Supervisor: Dr. Rima H. Mashal 

Co-Supervisor: Dr. Salma K. Tukan 

Several studies have reported that folate and vitamin B12 are inversely related to 

plasma total homocysteine (tHcy) levels and all these variables are associated with 

cognitive impairment. This study was carried out in order to evaluate the nutritional 

status of plasma tHcy, folate, and vitamin B12 of a sample of institutionalized older 

subjects in Amman, and to find out the relationship between these biochemical indices 

and cognitive function. 

A total of sixty three healthy elderly subjects of either sex aged 60-96 years were 

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


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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94. Effect of Birhi Variety of Date Palm Fruits (Phonenix dactylitera L.) at 

theTamr Stage on Serum Glucose Levels and Body Weight in Streptozotocininduced 

Diabetic Rats (2007) 

Mohammed Omar Ibrahim\ University of Jordan 


This study was carried out to investigate the effect of a dietary preparation of 

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 (P0.05) 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



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



95. Effect of Pistacia atlantica and Pistacia palaestina Extracts on Liver 

Function in the Rat (2007) 

Mohammed Mustafa Hashim\ Jordan University of Science & Technology 

Supervisor: Dr Sana Janakat 

Pistacia lentiscus (mastics tree) is heavily used in the Jordanian folk medicine to 

ameliorate jaundice, which is one of the symptoms of liver damage or diseases. 

Therefore, it is being exposed to aggressive harvesting, and started to disappear from 

its natural habitat. Therefore, this study was designed to compare between the 

hepatoprotective effects of P. lentiscus and other members of this genus, namely 

Pistacia palaestina and Pistacia atlantica that are widely abundant in Jordan. Total 

phenolics, reducing power, lipid peroxidation inhibition ratio, and hepatoprotective 

effects of the three plants were determined, where P. lentiscus was used as a 

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. 

275 

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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


97. Prevalence of Overweight and Obesity among Primary School Children in 

Misurata City, Libya (2007) 

Hussein Ali EL-aswdi/ University of Jordan 

Supervisor: Dr. Ahmad Atwan Suleiman 

Co-Supervisor: Dr. Mohammed Najeeb Smayw 

Obesity is currently an escalating epidemic that affects many countries in the 

world, where this condition is responsible for increasing death rates annually. 

This cross sectional study aimed to evaluate tile prevalence of overweight and 

obesity in primary school children in Misurata city, Libyan Arab Jamahiriya, and to 

evaluate dietary and activity patterns, as well as to examine the relationships between 

overweight and obesity to socioeconomic, demographic and behavioral factors. A 

representative sample of 817 primary school children (408 males and 409 females), 

aged between 6-11 years were selected using a multistage cluster sampling procedure. 

The sample was divided into two age groups based on the age groups used by the 

(Food and Nutrition Board, 2004) in determining the dietary reference intakes. The 

two age groups were as follows: Group 1:6-8 years (42.5%) and Group 2: 9-11years 

(57.5%)., Body Mass Index (BMI) was calculated for each child. Children were 

categorized according to age and specific percentile of BMI using 2000 CDC BMI age 

growth charts. A questionnaire addressing demographic, socioeconomic, and 

behavioral factors was completed. Parents were asked to keep record of the amount of 

all foods that were consumed by the child within two nonconsecutive days; one-week 

day and one weekend. The data was computerized and analyzed using the SPSS, Epiinfo 

6.04, and ESHA for the nutrient analysis of data. 

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 

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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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98. Evaluation of Nutrition Intervention of a Group of Pregnant Women with 

Gestational Diabetes Mellitus (2008) 

Wafa Yonsef Al-Debes 

Supervisor: Dr. Khader El-Masri\ University of Jordan 

Co-Supervisor: Dr. Abdelkarim Khawaldeh 

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


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


100. The Risk of Periodontitis in Overweight and Obese Adults (2008) 

Toleen Fawzi Haroun\ Jordan University of Science & Technology 

Supervisor: Dr. Hiba Ahmad Bawadi 

Co-Supervisor: Dr. Yousef Saleh Khader 

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

in developed and developing countries, and its prevalence has increased globally in 

recent years. Obesity has been recognized as a major health problem, and evidence 

exist of its role as a major risk factor of many diseases. A relationship between 

periodontal disease and obesity has been suggested in recent reports, Only limited 

number of studies used several indicators of obesity and overweight; i.e., body mass 

index, body fat percentage, waist circumference (WC), and waist to hip ratio (WHR). 

Methods: the sample included 340 participants, aged l8 to 70 years, who received 

a periodontal examination and had complete information for age, sex, health history 

and smoking habits. Anthropometric measures were taken for all participants 

including, weight, height, waist circumference and waist to hip ratio. 

Results: periodontitis affected 105 out of the 340 participants (32%among males 

and 29.7% among females). After adjusting for age, plaque index and number of 

missing teeth it was found that the odds of periodontitis had increased 3 times in obese 

when compared to those of normal weight. The study showed that WC was 

significantly associated with periodontitis, unlike the WHR. 

Conclusion: obesity was significantly associated with periodontitis in adults, 

unlike overweight that was not significantly associated with periodontitis. 

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281


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


102. The Effect of Traditional Jordanian Food (Falafel) on Lipid Peroxidation 

and Liver Function in the Rat (2008) 

Mohammad Akram A1-Khatib\ Jordan University of Science & Technology 


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. 

The extreme conditions of heating in the presence of air can cause a number of 

chemical reactions within the oil, including oxidation, hydrolysis and polymerization 

of fatty acids, which form many degradation products and other newly chemical 

products. These products have adverse nutritional effects and potential hazards to 

human health. 

In this study, the effect of falafel on liver functions and lipid peroxidation was 

evaluated in the rat. Short-term consumption of falafel extracts and falafel frying oil 

did not cause any significant differences in the liver function parameters and gross 

morphology of the liver. Whereas, long term consumption of falafel patties for 30 days 

caused significant increase in three liver functions parameters namely; alanine 

aminotransferase (ALT), alkaline phosphatase (ALP) and bilirubin level. Moreover, 

long term effect of falafel patties consumption on liver gross morphology; 

demonstrated by yellow discoloration and necrosis; was comparable to the effect of the 

potent hepatotoxin CC14. Furthermore, long-term consumption of falafel patties 

caused a significant increase in liver weight to body weight ratio when compared to 

the intoxicated group. 

The effect of falafel frying oil and falafel patties extracts collected from twenty 

randomly selected restaurants from the city of Irbid on lipid peroxidation was assessed 

using rat liver homogenate FeC12/ascorbate model. Frying oil caused a huge 

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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283


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 B 12 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 B 12 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 

B 12 deficiency prevalence and determine its associated factors including sociodemographic, 

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 B 12 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 B 12 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 

the main biochemical indicators of vitamin B 12 deficiency. Chi square test results (x 2 ) 

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 B 12 deficiency. Using the multivariate analysis, a significant 

positive association between vitamin B 12 deficiency incidence and some of dietary 

eating patterns was found. The odd ratios of vitamin B 12 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 B 12 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 B 12 deficiency by 0.3% (95% CI: 1.0-1.005). 

In conclusion, the prevalence of vitamin B 12 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 B 12 deficiency. Additional investigations are needed 

to confirm these associations in order to plan appropriate strategies for preventing and 

treating of vitamin B 12 deficiency in Jordan. 

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104. The Prevalence of Metabolic Syndrome among Jordanian Adults and Its 

Associated Risk Factors (2008) 

Eslam Khaled Ali “A. Al-Shami” \ Jordan University of Science & Technology 

Supervisor: Dr. Bayan Obeidat 

Metabolic syndrome is one of the major health problems around the world 

including Jordan and it has attracted tremendous attention from both epidemiologists 

and clinicians in recent years. Metabolic syndrome is a clustering of cardiovascular 

diseases risk factors characterized by elevated fasting plasma glucose, elevated blood 

pressure, dyslipidemia, and central obesity. To estimate metabolic syndrome and its 

individual metabolic abnormality prevalence as well as its associated risk factors 

including socio-demographic, lifestyle, and dietary, 491 employees who were working 

at Jordan University of Science and Technology participated in this cross sectional 

study. The study included 344 men and 147 women aged 20-65 years. Metabolic 

syndrome was defined using the American Heart Association and the National Heart, 

Lung, and Blood Institute criteria. Blood samples were collected to measure fasting 

plasma glucose level and lipid profile (total cholesterol concentration, triglyceride 

concentration, high-density lipoprotein cholesterol concentration, and low-density 

lipoprotein cholesterol concentration), also blood pressure was measured. Information 

concerning socio-demographic and lifestyle characteristics were collected using selfadministered 

questionnaire. Two 24-hour recalls were also collected. The prevalence 

of metabolic syndrome was 36.3% (38.7% among men and 30.6% among women). Its 

prevalence was increased significantly with age in both men and women. About 82% 

of the study population had at least one metabolic abnormality and 45% employees at 

increased risk of developing metabolic syndrome. The lower high-density lipoprotein 

cholesterol (HDL-C) was the most common abnormality in the study population 

(56.2%). Employees who were married, had large family size, had an income level 500 

JD, had management jobs, and were current smokers and physically inactive had high 

metabolic syndrome prevalence (p


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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105. Glycemic Control in Food Insecure Patients with Type 2 Diabetes (2008) 

Dima Omar Abu Jamous\ Jordan University of Science & Technology 

Supervisor: Dr. Hiba Bawadi 

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


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 l st , 2 nd ’, 3 rd 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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107. Effect of Cinnamon Bark (Cinnamomum Zeylanicum) Incorporated in the 

Diet or Drinking Water on Blood Glucose Levels, Food Intake and Body Weight 

in Rats Fed Fructose-Based Diet (2009) 

Ghada Abdul Halim Yaghi\ University of Jordan 

Supervisor: Dr Mousa Numan Ahmad 

This study was carried out to investigate the effect of cinnamon bark (Cinnamomum 

zeylanicum) incorporated in the diet or drinking water on blood glucose 

levels, food intake and body weight in normal and fructose-induced insulin resistance 

rats. Thirty-six male Sprague- Dawley rats weighing l68.9 ± 2.2 g (data were given as 

mean ± SEM) were divided into two groups (18 rats/group), one was fed cornstarch 

diet (CD, 73% cornstarch) and the other was given fructose diet (FD, 73% fructose) 

for two weeks of acclimatization period and development of insulin resistance in 

fructose-fed rats. Animals were divided into three normal and three insulin resistance 

subgroups (6 rats/subgroup). The first subgroup of both normal and insulin resistant 

rats was given control diet (0% cinnamon bark powder CBP) and tab water. The second 

group was given diet containing I % CBP and tab water. The third group was 

given control diet (0% CBP) and 1% cinnamon extract (CE) instead of the tab water. 

Rats were maintained on these diets for five weeks. Fasting serum glucose levels were 

determined by a standard enzymatic method. Body weights, liver weights, food intake 

and fluid intake were also recorded. 

The results of the present study indicated that weight gain (g) and accumulative 

food intake (g) of normal rats treated with CBP (139.5±15.5 and 733.8±21.1, 

respectively) and CE (139.0±9.0 and 715.8±21.1, respectively) were significantly 

(p


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 (p0.05) 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


108. Evaluation of the Effect of Nutrition Intervention Program on Nutritional 

Status of a Group of Women with Dietary Vitamin B 12 Deficiency (2009) 

Dima AI.Kilani\ University of Jordan 

Supervisor: Dr. Khader E1-Masri 

Vitamin B 12 deficiency is prevalent in Jordan, while nutritional vitamin B 12 

deficiency is thought to occur rare, and few studies had been conducted to evaluate the 

efficacy treatment of vitamin B 12 deficiency by the dietary intervention. Thus, the 

main objectives of this study are to assess the nutritional status of women diagnosed 

with vitamin B 12 deficiency, to determine if the deficiency of vitamin B 12 is due to 

nutritional factors, and to evaluate the efficacy of the nutrition intervention program in 

improving serum vitamin B 12 levels. 

Twenty four vitamin B 12 deficient women were enrolled in the study; the study 

was carried out in two periods, which are the pre-intervention period for two months, 

and the intervention period for four months. The pre-intervention period was the 

control period; it provided the study with the indicators which included serum vitamin 

B 12 level, health status, socioeconomic indicators, anthropometric indicators, daily life 

style, eating habits, nutrient intakes, and vitamin B 12 knowledge scores. The 

intervention period was the period of the application of the nutrition intervention 

program; it involved providing the subjects with both nutritional information about 

vitamin B 12 and planned diets. In the intervention period the measured indicators were 

serum vitamin B 12 level, vitamin B 12 intake, vitamin B 12 knowledge scores, and 

anthropometric measurement including both height and weight and BMI was 

calculated. 

In the pre-intervention period, serum level vitamin B 12 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 B 12 was found to be low. In the intervention 

period, serum vitamin B 12 level was significantly increased to 307.2 ± 14.3 pmol/L 

(P


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 


292 

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 / m 2 , 97.8 cm and 0.89, 

respectively. In women, these were 30.3 kg / m 2 , 95.6 cm, and 0.84, respectively. 

Volume 291 11, No. 25, 2011


WHtR was 0.61 in both sexes. 

In conclusion, BMI tended to be the weakest index for identifying the MS risk 

factors in both sexes. WHpR exhibited to be the best predictive index for the 

condition, particularly in men. Almost similar predictive powers of WHpR, WHtR and 

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 

the same for both men and women. 

Because of the lack of studies dealing with the optimal cut off points of 

anthropometric indices of obesity in Jordan, the significance of the results of the 

present study demands further investigations. 

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293


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 


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 B 6 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) 

294 

Volume 293 11, No. 25, 2011


with respect to body weight, BMI, energy and all nutrient intakes, FBG, Hba1c and 

TAC. 

TAC didn't significantly correlated (p > 0.05) with age, diabetes duration (yrs), 

weight (kg), BMI, body fat (%), FBG (mg / dl), HbA1c (%) both pre supplementation 

and 60 days after supplementation. 

It should be noted that patients' intake of dietary energy, vitamin E, folate, 

vitamin D, pantothenic acid, magnesium, calcium and potassium were below the 

recommended amounts throughout the whole study. 

It may be concluded that in the present study diabetic patients were ingesting 

inadequate diet throughout the experiment. Roasted BC supplementation didn't affect 

neither body weight, energy and nutrients intakes nor FBG, HbA1c and TAC. Raw BC 

supplementation caused no effect on energy and nutrient intakes and TAC, but 

decreased body weight, FBG and HbA1c. 

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295


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 


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 sociodemographic 

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 

295 

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112. The Effect of Food System on the Psychological States of Athletes 

Performance (2009) 

Al-Sharairi, Areen Abd AlQader/Yarmouk University 

Supervisor: Dr. Mazin Hatamleh 

The purpose of this study was to identify the effect of food system on the 

psychological states of national Jordanian athletes performance according to (gender, 

age, and type of sports). Participants were (97) athletes (M= 59 , F= 38 ) representing 

different single sports ( Swimming, Tennis, Body building, Boxing, Taekwando and 

Gymanist. Whereas grouping sports represent ( Handball, Basketball and Vollyball). 

Athletes of this study were preparing to participate in the pan-Arab tournament, 

and for the international Asian championship for the year 2007. Data was collected 

through the use of questionnaire and a form development by the researcher. 

The questionnaire consisted of (76) items divided into four subscales representing 

the psychological states. (Health, tension and anxiety, attention and 

concentration, and aggressiveness) of athletes. According to food questionnaire, 3-dayrecord 

was used including (breakfast, Lunch, and dinner) meals separated into three 

different days. Food Processor program was officially used to indicates the daily 

nutrients intake. 

Descriptive statistics were employed as well as independent T-test, mean, 

standard deviation, ANOVA, Tukey test and Persson correlation) and kraunbach alpha 

to check the stability of the tool. 

Result showed that athletes who were consistent with regularity of food intake 

were among male, age group (11-17) yeas old in single sports. The quality and type of 

food intake were among female, age group (11 -17 and 23-27) years old in single 

sports. 

The finding showed that the effect of psychological states variables (health, 

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 

athletes. Many studies were needed it this field. 

Volume 11, No. 25, 2011 

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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 


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 

Energy Balance in Rats Fed High-Fat Diets (2010) 

Nada Mufid Abu – Kishk\ University of Jordan 


This study was carried out to investigate whether or not chitosan fiber 

incorporated in the diet had an effect on food intake, water intake, body weight, food 

efficiency, fat deposition and whole body energy balance in rats fed high fat diet for 

seven weeks. The effect of silica incorporation with chitosan in the diet on the above 

mentioned variables was also investigated. Forty – five male Sprague – Dawley rats 

(280 20 g weight) were used. Five rats were sacrificed at the beginning of the study, 

for determination of body composition and energy content whereas the remaining forty 

rats were divided into eight groups (5 rats / group). Each group was fed a diet 

containing 0 % chitosan or silica, 10 % chitosan, 10 % silica and 10 % chitosan + 

silica in either normal fat (NF) or high fat (HF) diets. NF diets contained 4 % soybean 

oil, whereas HF diet contained 4 % soybean oil + 24 % sheep tallow. Feces of each rat 

were collected during the fourth and seventh weeks of this study for fat % 

determination. At the end of feeding period, rats were fasted overnight, sacrificed and 

analyzed for body composition and energy content. 

The results of this study indicated that, compared to HF diets, feeding chitosan 

diet with NF diet caused no significant differences (p > 0.05) in the final body weight 

(361.4 10.06 g vs. 376.8 12.45 g), weight gain (82.36 ± 14.14 g vs. 90.36 ± 2.19), 

accumulative water intake (1326.4 32.4 ml vs. 1236 60.44 ml), and food efficiency 

ratio (10.16 1.91 vs. 12.26 0.44). Accumulative food intake of rats fed chitosan 

diet with NF was significantly (818.56 23.56 g) higher than the similar group fed HF 

diet (739.08 16.95 g). Compared to HF diets, rats fed chitosan diet with NF diet 

showed significant (p < 0.05) decrease in body fat content (9.12 0.49 % vs. 12.35 

0.45 %), body energy fat % (43.15 1.97 % vs. 51.48 0.91 %), final body energy 

(712.81 19.41 kcal vs. 840.71 32.87 kcal), and body energy gain (180.89 19.38 

kcal vs. 308.50 32.93 kcal), with corresponding decreases, in metabolizable energy 

intake (ME) (2945.18 84.77 kcal vs. 3402.93 84.77 kcal), energy expenditure (EE) 

(2764.28 74.81 vs. 3237.60 99.69 kcal), and energetic efficiency (6.53 0.64 % 

vs. 8.63 0.79). Rats fed chitosan diet with NF showed a significant (p < 0.05) 

decrease in the change of body fat content (1.14 0.49 % vs. 3.15 0.32 %, 4.54 

0.46 %, 3.13 0.25 %, 4.31 0.06 %, 4.31 0.32 %, 4.37 0.65 %, respectively), 

and the % of body energy fat gain (3.41 0.5 % vs. 5.78 0.44 %, 7.74 0.75 %, 

6.11 0.24 %, 6.11 0.24 %, 6.97 0.13 %, 6.43 0.71 %, 6.82 0.68 % and 16 

0.96 %, respectively), compared to all treatment groups (0 % chitosan or silica NF 

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). 

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In rats fed chitosan + silica diet, accumulative food intake was significantly 

higher in NF diet (793.72 14.05 g compared to HF diet (682.48 26.4 g). also 

chitosan + silica group in HF showed a significant decrease with body fat % (10.52 

0.65 % vs. 12.35 0.45 %) and the changes in body fat % (2.54 0.65 % vs. 4.37 

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 

lower with chitosan + silica group in NF diet (2855.80 50.56 kcal) compared to HF 

diet (3274.54 126.7 kcal), and offset results in EE (2628.76 41.56 kcal vs. 

3062.43 94.47 kcal). 

After four weeks of the study, no significant differences (p > 0.05) were 

demonstrated in fecal fat % of rats in chitosan group compared to its control in both 

NF (5.64 0.6 % vs. 5.70 0.63 %), and its control in HF diets (8.02 0.96 % vs. 

9.12 1.27 %). Chitosan groups showed a significant (p < 0.05) increase in fecal fat 

mass compared to its control (1.00 0.14 vs. 0.17 0.03 g) in NF, and (1.50 0.26 

g vs. 0.45 0.07 g) in HF. However, after seven weeks, chitosan group with HF diets 

showed a significant increase (p < 0.05) in fecal fat % (21.88 3.5 %) compared to its 

control (10.46 1.2 %), that was in contrary to those in NF diets (2.64 0.34 % vs. 

3.48 0.33 %). Fecal fat mass was significantly (p < 0.05) increased in chitosan 

group with HF diet (4.50 1.02 g vs. 0.63 0.11 g) compared to its control. 

It can be concluded that incorporation of chitosan fiber in normal fat diets, 

rather than in high fat diets, led to noticeably less fat deposition and weight gain. 

Different results were obtained when both chitosan and silica were used. It seems 

apparent that chitosan fiber had little or no effect on energetic variables in rats fed HF 

diets. 

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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


117. Effect of Green Tea (Camellia sinensis) on Body Weight, Fat Accretion 

and Energy Balance in Rats Fed High-Fat Diets (2010) 

Eman Ibrahim Adawiya\ University of Jordan 


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 

water on body weight, fat deposition, body energy balance, food intake and food 

efficiency in rats fed high fat diet for 7 weeks. Thirty five Sprague-Dawley adult male 

rats (280 ± 20 g weight) were used. Five rats were sacrificed at the beginning of the 

experiment for the determination of body composition and energy content. The 

remaining thirty rats were divided into two groups (15 rats/ group) depending on 

dietary fat level, normal fat (NF) (4% soybean oil) and high fat (HF) (4% soybean + 

24% sheep tallow) levels. Each group was divided into 3 subgroups (5 rats / 

subgroup). Each subgroup of both NF and HF rats was given either a control diet 0% 

green tea powder (GTP) and tap water, or a diet containing 3% GTP and tap water, or 

a control diet (0% GTP) and 3% green tea extract (GTE) instead of tap water. At 

the end of the feeding period, rats were starved overnight, sacrificed and analyzed for 

body composition and energy content. 

Compared to HF diets, feeding GTP with NF diet caused no significant 

differences (P > 0.05) in the final body weight (411.48 ± 16.92 g vs. 412 ± 10.77 g), 

weight gain (128.84 ± 5.39 g vs. 127.84 ± 14.11 g), accumulative fluid intake (1554.80 

± 170.89 ml vs. 1276.80 ± 42.39 ml), and food efficiency ratio (14.46 ± 0.80 vs. 16.94 

± 1.67). 

Accumulative food intake of rats fed GTP with NF diet was significantly (P < 

0.05) higher than the similar group fed HF diet (895 ± 32.12 g vs. 751.44 ± 13.25g). 

Compared to HF diets, rats fed GTP with NF diets showed no significant differences 

(P > 0.05) in final body energy (904.75 ± 35.31 kcal vs. 917.32 ± 27.10 kcal), body 

energy gain (370.95 ± 35.31 kcal vs. 383.53 ± 27.10 kcal), metabolizable energy 

intake (ME) (3568.81 ± 128.09 kcal vs. 3898.10 ± 68.73 kcal), energy expenditure 

(3197.86 ± 99.40 kcal vs. 3514.57 ± 54.18 kcal), and in % energetic efficiency (11.55 

± 0.84 % vs. 10.91 ± 0.71 %). 

Metabolizable energy intake, was significantly (P < 0.05) higher in rat groups fed 

NF diet with GTP compared to NF control and GTE groups (3568.81 ± 128.09 kcal vs. 

3055.59 ± 96.04 kcal and 2984.09 ± 120.89 kcal, respectively). Similar results were 

seen for % energetic efficiency (11.55 ± 0.84 % vs. 7.47 ± 0.65 % and 7.57 ± 1.43 %, 

respectively). Offset results in energy expenditure (EE) compared to GTE group with 

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). 

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In rats fed NF diets, administration of GTE resulted in significant (P < 0.05) 

decreases in final body weight (365.40 ± 17.08 g vs. 411.48 ± 16.92 g), weight gain 

(81.56 ± 21.45 g vs. 128.84 ± 5.39 g), accumulative fluid intake (817.60 ± 66.52 ml vs. 

1554.80 ± 170.89 ml), accumulative food intake (748.36 ± 30.32 g vs. 895 ± 32.12 g), 

final body energy (746.03 ± 41.69 kcal vs. 904.75 ± 35.31 kcal) and body energy gain 

(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 

fluid intake (788.80 ± 68.03 ml) and in accumulative food intake (657.16 ± 42.55 g) 

compared with GTP with HF diet (1276.80 ± 42.39 ml and 751.44 ± 13.25 g, 


Compared to GTE with NF diet, administration of GTP caused significant (P < 

0.05) decreases in % body fat content (10.67 ± 0.09 % vs. 11.53 ± 0.18 %), change in 

% body fat content (2.70 ± 0.09 % vs. 3.56 ± 0.18 %) and % of body energy fat gain 

(5.68 ± 0.32 % vs. 6.25 ± 0.55 %). Compared to NF control and GTE groups, GTP 

induced significant (P < 0.05) decreases in % body fat energy (45.36 ± 0.34 % vs. 

51.34 ± 1.07 % and 52.91 ± 0.75 %, respectively) and in change in % body fat energy 

(6.23 ± 0.34 % vs. 12.22 ± 1.07 % and 13.78 ± 0.75 %, respectively). 

Compared to HF diets, administration of GTP and GTE with NF diets resulted in 

significant reductions (P < 0.05) in % body fat content (10.67 ± 0.09 % vs. 13.77 ± 

0.26% and 11.53 ± 0.18 % vs. 13.30 ± 0.43 %, respectively), change in % body fat 

content (2.70 ± 0.09 % vs. 5.79 ± 0.26 % and 3.56 ± 0.18 % vs. 5.32 ± 0.43 %, 

respectively), % of body energy fat gain (5.68 ± 0.32 % vs. 8.31 ± 0.46 % and 6.25 ± 

0.55 % vs. 7.97 ± 1.05 %, respectively), % body fat energy (45.36 ± 0.34 % vs. 57.83 

± 0.83 % and 52.91 ± 0.75% vs. 55.64 ± 0.91 %, respectively) and change in % body 

fat energy (6.23 ± 0.34 % vs. 18.70 ± 0.83 % and 13.78 ± 0.75 % vs. 16.51 ± 0.91%, 


It may be concluded that HF diets were effective in increasing weight gain and 

fat deposition in rats. Administration of GT as GTP or GTE in NF diets, rather than in 

HF diets, led to noticeably less fat accretion, weight gain and energy balance. In this 

respect, GTP was seen to be more effective than GTE. It seems apparent that GT had 

little or no effect on body weight, fat accretion and energy balance in rats fed HF diets 

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118. Study of the Relation between Dietary Calcium Intake and Body Mass Index 

for a Group of Female Students in the University of Jordan (2010). 

Amina Al – Hajeri\ University of Jordan 

Supervisor: Dr. Salam Tukan 

Co-Supervisor: Dr. Rima Hussein Mashal 

Recent studies have shown an association between dietary calcium intake and 

obesity in adults. Given the scarcity of these studies in Jordan and Arab countries, the 

purpose of this study was to investigate the relationship between dietary calcium 

intake and Body Mass Index (BMI) among a group of adult Jordanian women. 

The study population consisted of 300 adult female students aged 18 – 25 years 

who were selected from the University of Jordan in Amman. Anthropometric 

measurements including weight and height were taken and BMI was calculated for all 

subjects. Dietary calcium intake was assessed using a previously validated calcium – 

focused food frequency questionnaire (FFQ) for adults. Linear regression models were 

used to examine the association between dietary calcium intake and BMI with several 

indicators. 

The mean calcium intake was 968.83 29.2 mg / day which falls within the 

recommended intake of calcium, and the average frequency of intake from milk and 

dairy products of the full cohort was 11.7 servings / wk. At high calcium intake (> 

1000 mg / day), the occurrence of overweight was 11 % and 17 % of underweight. 

Dietary calcium intake was significantly inversely associated with BMI of participants 

( = 0.001, p < 0.05). It is demonstrated that for each 300 mg increase in daily calcium 

intake there was a positive decrease of 0.3 kg / m 2 in BMI of the subjects. 

In conclusion, the present study supports the obesity – dietary calcium 

relationship but not the milk and dairy products intake. Inadequate intake of calcium 

was strong predictor of BMI and efforts should be made to satisfy the needs in this 

research area. Moreover, large randomized trials are needed to investigate whether 

adequate intake from diet or supplementation with calcium will help in the prevention 

and management of obesity. 

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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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120. Evaluation Of Vitamin B 12 Absorption amongVitamin B 12 Deficient Patients 

and Investigation of a possible link of Vitamin B12 deficiency with oxidative 

stress (2010) 

Omar Majed Abuyaman\ University of Jordan 

Supervisor: Dr. Yousif Y. Bilto 

We investigated the causes of vitamin B 12 deficiency in relation to oxidative 

stress and malabsorption in Jordan. B 12 deficient subjects suffered from increased 

oxidative stress represented by significantly higher level of erythrocyte lipid 

peroxidation among 22 B 12 deficient subjects (MDA mean=53.91nmol/g Hb) 

compared to 53 normal B 12 subjects (MDA mean= 27.27 nmol/g Hb) and decreased 

level of erythrocyte reduced glutathione among ٤٣ B 12 deficient subjects (mean=0.93 

mg/g Hb) compared to 3٩ normal subjects (mean= 1.28 mg/g Hb). However, there was 

no difference in the level of serum lipid peroxidation, serum and erythrocyte protein 

oxidation, erythrocyte glutathione peroxidase and erythrocyte superoxide dismutase 

between B 12 deficient and normal subjects. B 12 deficient subjects absorbed 

significantly less amount of B 12 (active B 12 mean increase after 3.5 mcg oral B 12 

doses=12.86 pmol/L) compared to normal B 12 subjects (24.15 pmol/L). Active B 12 test 

was able to discriminate between the B 12 absorption of B 12 deficient and normal 

subjects while the total B 12 test was not. The oral physiological dose of 3.5 mcg B 12 

was better than the 14 mcg dose in the detection of mild malabsorption in the B 12 

absorption test. In conclusion, B 12 deficiency seems to be linked somehow to oxidative 

stress, but this study could not tell whether the B 12 deficiency leads to oxidative stress 

or vice versa. Also, we were able to detect B 12 malabsorption among Jordanian B 12 

deficient subjects, using a modified B 12 absorption test, as one cause of B 12 deficiency 

in Jordan. 

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121. The Effect of AMURCA (OLIVE OIL LEES) on Lipid Peroxidation and 

Oil Shelf Life (2010) 

Fawzia Jamal Hammad\ Jordan University of Science & Technology 


Amurca is known as olive oil lees in English and turtub in Jordan ‏;(طرطب)‏ one of olive 

oil byproducts which is watery bitter tasting and dark colored sediment that settles at 

the bottom of olive oil container after several months. In this study, the composition of 

Jordanian amurca, total phenol content, antioxidant activity and liperoxidative (LPO) 

inhibition activity of amurca was assessed, in addition to its effect on Jordanian olive 

oil shelf life. 

Gross composition of amurca was as follows; carbohydrates 0.91 0.411 %, 

proteins 7.0 0.023 %, fats 50.03 1.08 %, moisture 47.1 0.474 % and ash 1.23 

0.292 %. Phenol content was 289 mg GAE / 100 g of amurca and antioxidant activity 

was 22.3 0.21 mg vitamin E equivalent / 100 g that caused 95.7 % LPO inhibition 

and low peroxide value (1.78 0.03 meq O 2 / Kg amurca). 

Total phenol content significantly decreased in olive oil over time from 31.6 

0.37 mg GAE / 100 g oil at zero time to 6.7 0.19 mg GAE / 100 g in samples taken 

after 12 months storage (p < 0.05). In contrast total phenol content of samples taken 

after 12 months of storage from the bottom of container was 17.1 0.30 mg GAE / 

100 g oil (p < 0.05). 

Antioxidant activity significantly decreased after milling from 1.29 0.004 mg 

vitamin E equivalent / 100 g oil to 0.39 0.003 mg vitamin E equivalent / 100 g oil in 

samples taken after 12 months of storage, with linear positive correlation with phenol 

content (r 2 = 0.8811). As expected olive oil samples taken over the period of 12 

months possessed decreasing amounts of phenol content, anti – oxidant activity and 

anti – lipoperoxidative activity, which lead to increased peroxide and acid values. In 

contrast olive oil samples taken from the bottom of the container after 12 mnths 

possessed high phenol content, antioxidant activity and anti – lipoperoxidative activity 

and low acid and peroxide values. 

These results show that sedimentation of amurca during storage decreases total 

phenol content, antioxidant activity which decreases anti - lipoperoxidative activity of 

olive oil and increase acid and peroxide values which will shorten the shelf life of 

olive oil. Therefore, it is recommended not to completely separate amurca from olive 

oil container and to vigorously shake the container from time to time to elongate the 

shelf life of olive oil. 

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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 


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 O 2 / 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 

310 

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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generally the same trend in inhibiting the growth and sporulation of the bacteria. A. 

cepa extracts were inferior in their effect on the inhibition of the growth, sporulation 

and enterotoxin production. 

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 

incubated at 5ºC, 35ºC, 45ºC, and 55ºC compared to 25ºC. These results indicate 

gradual loss in the plant extracts activity when temperature increased above 25ºC or 

decreased below 5ºC. Aqueous extracts of A. sativum which had been incubated at 

55ºC for 24 hrs exhibited more than a three–fold decrease in antimicrobial activity 

compared to 25ºC. 

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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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yogurt at 5ºC in refrigerator for 15 days, was monitored. The maximum increase in the 

counts of the probiotic isolates was observed after two days of fermentation, at log10 

9.16 and 8.94 for the L. casei and L. gasseri respectively. A further slight increase was 

observed for both strains after the tenth day. Two exponential phases of growth were 

observed at the third and tenth days for B. infantis, which had the best survival rate of 

the selected probiotic strains. 

These three probiotic strains and with the combination of the neutraceuticals 

have good potential for commercial application in improving the quality and storage 

properties of traditional yogurt and other fermented dairy products 

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4. Study of Acrylamide Level in a Group of Fried and Baked Foods in Jordan 

(2004) 

Hani M. Al- Dmoor\ University of Jordan 


Co-supervisor: Dr. Mahmoud Alawi 

314 

Acrylamide is a potential health hazardous compound, occurring in baked and 

fried food as a result of excessive dry heating during preparation and / or processing of 

foods. This study aimed at investigating the acrylamide content in selected fried and 

baked foodstuffs commonly consumed in Jordan and comparing the effect of different 

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 kaák respectively. Bormah crust which is thoroughly 

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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 composed 

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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315


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 


316 

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 

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by heat coagulation or fermentation with using gums had failed. 

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6. Investigations on Imparting Stretchability and Meltability to White Brined 

Nabulsi Cheese (2004) 

Jihad “Mohammad Rafeq” Quasem\ University of Jordan 


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 

of high quality Kunafa and other popular local sweets and pastries. However, these 

characteristics are rarely available when usual processing and preservation methods 

are used. The most outstanding characteristic of Nabulsi cheese is the long keeping 

ability (more than one year) without refrigeration, since it is preserved in concentrated 

brine (up to 25%). This work was based on the hypothesis that it would be possible to 

imply meltability and stretchability to the cheese by adjusting pH or by adding low 

concentrations of emulsifier salts or proteolytic enzymes to the original brine that may 

specifically act on cross-linking bonds of casein. 

A new apparatus for measuring the actual stretchability was designed and 

constructed; measurements on different cheeses proved its validity and reliability to 

measure stretchability up to 80cm. Detailed treatments revealed the success of the 

proposed assumptions in inducing meltability and stretchability to cheese processed 

and preserved according to the traditional methods. 

The following results were obtained:1. It is possible to imply a low but acceptable level 

of stretchability and meltability through adjustment of the pH in the range of 5.4-5.8 by 

adding calculated amounts of citric acid considering the buffering capacity of the cheese and 

storing it for few weeks to reach equilibrium. 2. It was found that adding puromelt C1 

composed of (sodium citrate, sodium 2. phosphate and sodium polyphosphate) or 

monosodium phosphate of 0.2% (w/w) calculated on total sample, including its 

original brine, is capable of inducing high levels of stretchability and meltability after 

the 3rd week of storage at room temperature. 3. It was found that adding papain 

(extracted from papaya) or rennilase (pro duced from Mucor sp.) at 0.005% (w/w) 

calculated on total sample, including its original brine, and adjusting pH to 5.8 is 

capable to induce high levels of stretchability and meltability after the 2nd week of 

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. 

318 

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. 

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7. Investigation on Heat-Treatment and Packaging of Labaneh as a Means of 

Preservation (2004) 

Lotus A. Asad\ University of Jordan 


Co-Supervisor: Dr. Mohammad I. Yamani 

In this study the effect of heat treatment and packaging of labaneh as a means of 

preservation to increase shelf life was investigated. Labaneh was heated at different 

temperature-time combinations. It was found that all the fifteen temperature-time 

combinations tested resulted in different levels of grittiness evaluated as a texture 

defect. The combinations 65C for 3min and 700C for 1min were selected since they 

resulted in lower levels of grittiness. 

The addition of eleven single hydrocolloids and selected combinations of, at 

different concentrations (0.2, 0.3, 0.4, 0.6 and 0.8% (w\w) was tested to improve the 

heat stability of labaneh. Guar gum at 0.2 and 0.3% (w/w) gave the most acceptable 

results including sensory characteristics. However, temperatures higher than 750C 

caused grittiness and using higher levels of guar gum did not improve the texture of 

heated labaneh. 

Increasing the concentration of table salt to levels higher than 1% (w\w) resulted 

in grittiness as well as increasing syneresis ability of labaneh upon heat treatment in 

spite of stabilization with guar gum. 

Hot filling of labaneh after heat treatment proved to be effective in increasing the 

shelf life of the product from less than two weeks to more than several months; e.g. 

labaneh heated at 65C for 3min, packaged in glass jars and stored under refrigeration 

had a shelf life of 300 days, whereas, the corresponding samples hot filled in 

polypropylene had a shelf life of 180 days probably due to air diffusion in the not 

hermetically closed polypropylene cups. 

It was confirmed that the pH value plays a significant role in determining the 

heat stability of the pasteurized labaneh and this explained the differences in heat 

stability observed in the six cultures tested. A pH of 4 seems to be optimal for 

stability and sensory quality of labaneh. 

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319


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 

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samples with the isolate J2 comparing their keeping effect with control. These samples 

were stored at refrigerated temperature 4ºC for 6days. Sumac kept the bacterial 

number at the same level during the storage time(6days) compared to the control 

samples in which the bacterial count was increased by one log cycle, while in case of 

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 

the coulrol organolypticlly spoiled. 

Water extracts of sumac, wild mint, purslane and cumin showed high amounts of 

phenolics ranging from 250 to 100mg/g on dry matter basis. The free radical 

scavenging activity and the reducing power of the two water and ethanol was variable. 

The free radical scavenging activity of the different plants in descending order were : 

parsley, fenugreek, wild mint and purslane for water extract, and parsley, rossle, 

fenugreek, bay leaves, dwarf chicory and sumac for ethanol extract. Reducing power 

activities of water extracts of mustard, rossle, chard, and fiddle dock ranged from 

0.903 to 0.780 absorbance at 700nm according to the Ferric Reducing Antioxidant 

Method (FRAM, where as for ethanol extracts of sumac, chard, parsley, mustard, 

fiddle dock and grape leaves ranged from 0.903 to 0.790. The anti-oxidant activities of 

sumac, rossle and BHT were compared using minced beef. Sumac had the highest 

anti-oxidant activity comparing to the other treatments including synthetic antioxidant 

mixture (BHA+BHT 1:1). Rossle accelerated the oxidation process in this test when 

compared to control 

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321


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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10. A Study of Selected Sensory and Chemical Quality Aspects of Rumi and 

Nabali Olive Oil (2005) 

Yousef Hussein Ali Tawalbeh\ University of Jordan 

Supervisor: Dr. Ali Kamil Al-Saed 

Co-Supervisor: Dr. Khalid Al-Ismail 

Sensory data as described by trained panels, several characteristics (acidity, 

peroxide value, extinction coefficients at 232 and 270nm, oxidative stability, and 

chemical composition data (fatty acids, the main unsaponifiable substances and total 

phenols) were studied for twenty four olive oil samples, obtained from Bani-Kanana 

district, of two main local olive varieties (Nabali and Rumi) at four harvesting dates in 

2004. The effect of the variety and olive harvesting dates, on several sensory, 

physicochemical and other compositional data, had been studied as an attempt to 

understand relationships between sensory and chemical properties of Nabali and Rumi 

olive oils. 

The proper harvesting dates, as indicated by the maturation index were between 

10/11-28/11 for Rumi and 22/11- 7/12 for Nabali. The organoleptic assessment of 

olive oil for its quality classification was not satisfactory and it is preferred to be done 

parallel with acidity determination. 

The positive attributes (fruity, bitter and pungent) were significantly increased in 

Nabali olive oil toward the harvesting date (level), this improvement was parallel to 

the increase in the total phenol. Such a significant change was not observed in Rumi 

variety. 

The intensity of rancid attribute in Rumi olive oil was significantly higher than 

that in Nabali oil at all harvesting dates with no correlation with the tested oxidation 

parameters. The trained panel could not detect any increase in intensity of rancid 

attribute with progressive harvesting date, though peroxide value, OD 232 and OD 270 

in both Nabali and Rumi olive oil were significantly increased. 

Low but significantly higher levels of fusty and musty attributes were traced in 

Rumi olive oil rather than in Nabali olive oil. These findings were correlated with the 

acidity values. 

The peroxide and OD 232 values of Nabali and Rumi olive oils were significantly 

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. 

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The induction periods in all samples were clearly related to their contents of total 

phenols and tocopherols, which indicated a correlation between stability and total 

phenols and tocopherols contents. The Rumi oil was found to be significantly higher 

than Nabali oil in stearic acid, heptadecenoic (C17:1), heptadecanoic (C17:0), 

palmitoleic, B-sitosterol and tocopherols; while the Nabali oil was higher in palmitic 

acid, arachidic acid and stigmasterol. 

Throughout the harvesting period studied, palmitic and stearic acids decreased 

significantly. In comparison, linoleic, linolenic and heptadecenoic (C17:1) acids 

showed a significant increase until optimum harvesting date. Arachidic acid (C20:0) 

increased significantly throughout the harvesting period in Rumi olive oil. 

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323


11. A Study of Predominant Microorganisms in the Fermentation of Milk Used in 

Jameed Production (2006) 

Rania Mohammed Al Groum\ University of Jordan 


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 

suòn as container for fermentation milk then churning for separating butter from 

fermented milk or the improved methods which using plastic containers or stainless 

steel for fermentation and electrical motor for separating butter from the fermented 

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 (


bulgaricus, Lactococcus Lactis subsp. Lactis, Streptococcus the rnwphilus, 

Lactobacillu lactis, Lactococcus rafin olactis. 

Isolated yeasts were identified to species level. Saccharoinyces cerevisiae was 

the most frequently isolated yeasts in fermented milk samples. Predominant yeast 

species in su’on fermented milk samples, Pichiafermentans, Candida blankii, 

Trichospooa cutanuni, Cryptococcus curvatus, Saccharontyces dairensis, 

Kluveromyces rnarxianus var bulgaricus, Geotrichuni candiduin, Candida buffonii. 

Also predominant yeast species in fermented milk samples produced by improved 

method belonged to Candida kefyer, Kluveromyces. marxianus. bulgaricus, Pichia. 

fermentans, Geotrichuin candidum, Torulaspora delebrueckii, candida buffonii. 

Twenty different jameed samples were produced from the same fermented milk 

from which samples were collected for analysis. Sensory evaluation results showed 

that jameed sauce samples produced by the improved fermented milk were preferred 

significantly (p≤0.05) over su’on jameed sauce. Generally, samples which scored high 

in the overall sensoric quality contained Lb. delebrueckii subsp. bulgaricus, Lc. Lactis 

subsp. Lactis, S. the rmophilus, Kluveromyces marxianus. bulgaricus, and/or Candida 

kefyer, and those which had low scores contained Lb. acidophilus, Lb. plantarum, Lc. 

rafinolactis, Cryptococcus curvatuse, Trichospooa cutanurn, Geotrichum candidum, 

Torulaspora delebrueckii. 

From this study it is concluded that the fermented milk which was used injameed 

production, as a special microbiological system, containing different species of LAB 

and yeast. The growth of these species and the interactions between them have 

significant effects on sensory quality of jameed. 

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12. A Study of the Production of Hamam Bread with the Sponge and Dough 

Method and Its Effect on the Stability of Lactulose 

and Some Phytostosterols (2007) 

Radwan Yousef Mustafa Ajo\ University of Jordan 


Co-Supervisor: Dr. Malik S. Haddadin 

The objectives of this study were to investigate the possibility of using the 

Sponge and Dough (SPD) method in the production of Hamam bread without using 

any improvers, and comparing the quality of the resulting bread with that of the bread 

produced by the Straight Dough (SD) method. The study also investigated the effects 

of adding lactulose and some phytosterols (B- sitosterol and stigmasterol) on the 

quality of bread produced by SPD and the stability of these nutraceuticals during 

baking. 

The results indicated that the bread produced with SPD method had superior 

specific volume, better overall sensory quality and improved storage stability 

compared to that produced by the SD method as evaluated by the Structograph. The 

results also showed that best bread quality was obtained in bread baked at 250 C for 12 

min. 

The addition of lactulose at different levels resulted in significantly (P 0.05) 

improving the specific volume, and reducing the staling rate of the Hamam bread 

compared with the control. However, lactulose had a negative effect on the sensory 

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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327


13. Preservation of Semolina with Gamma Irradiation and Studying Its Effect on 

Pasta Quality (2008) 

Firas S. Al-Azzeh\ University of Jordan 


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. 

328 

Volume 327 11, No. 25, 2011


14. A Study of the Effects of Selected Coating Material on Some Chemical and 

Physical Properties of French Fries and Deep Fried Minced 

chicken Meat Balls (2010) 

Malak Mohammed Ahmed Angor\ University of Jordan 

Supervisor: Dr. Khalid Mohammed Al – Ismail 

This experiment was carried out to study the influence of selected coating 

materials (starch, ST; whey protein isolate, WPI; carrageenan, CA and bread crumb, 

BC) and their combinations on some chemical and physical properties of minced 

chicken meat balls and French fries during deep – fat frying comparing with control 

(uncoated). 

A pre – experiment was carried out by preparing different levels [1 %, 3 %, 5 %, 

7 % (w / v) water solution] of each coating materials to select the level that gave the 

lowest value of fat uptake. The results showed that the best levels of these coating 

materials for reducing fat uptake during deep aft frying were ST 3 %, WPI 5 %, CA 3 

%, BC 3 %. Twelve treatments were prepared from these levels of coating materials 

and their combinations were then compared with the control. 

The results showed that theses coating materials and their combinations had 

significantly reduced fat uptake of chicken meat balls and French fries during deep fat 

frying. The fat uptake relative variation (FU %) of chicken meat balls coated with WPI 

(- 48.6 %) had the lowest value during deep fat frying, while the FU % of French fries 

coated with coated with CA (- 76.2 %), and the combinations of ST + CA (- 62.2 %), 

ST + BC (- 62.9 %) and WPI + CA (- 62.9 %) had the lowest value during deep fat 

frying. It has been found that using of coating materials individually for the chicken 

meat balls were more effective in fat reduction than using combinations of them, while 

using some of these combination for French fries gave positive effect as well as using 

of these coating materials alone. In general, the coating materials used either 

individually or in combinations were most effective in fat uptake reduction when used 

with French fries than when used with chicken meat balls. It was found that the 

coating material had no effect on acidity value, unsaturated fatty acid over saturated 

fatty acid (USFA / SFA) ratio, 7 – ketocholesterol and trans fatty acid, and had no 

effect on some physical properties such as density and texture of the final products. 

With respect to the sensory evaluation of fried chicken meat balls and French 

fries, it was observed that the sensory attributes (appearance, color, flavor, taste and 

overall acceptability) were slightly improved as a result of using the coating materials 

and their combinations. 

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Volume 11, No. 25, 2011 

329


List D: English Abstracts of Ph.D. Student Theses in Jordan in 

Human Nutrition until December,2010. 

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 


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


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) 

increase in oxygenation, in patients with severe COPD. 

330 

Volume 11, No. 25, 2011 

331


2. Effect of Different Levels of Coffee Bean Roasting and Addition of Cardamon 

to Arabic Coffee on Blood Lipids in Healthy Male Volunteers (2001) 

Ahmad M. Sandookah\ University of Jordan 


Co-Supervisor: Dr. Mohammad A. Humied 

The effects of drinking boiled coffee prepared from three different coffee roasts 

(light, medium and dark) with and without cardamon as well as the effect of pure 

cardamon drink on blood lipids and blood pressure were investigated. This study was 

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, HDLcholesterol 

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


serum TC and LDL-C. Furthermore, serum level of HDL.-C as well as body weight 

were not significantly affected (p>0.05) by any of the coffee/cardamon treatments. 

Moreover, the change in systolic blood pressure of subjects who consumed the coffee 

prepared from the dark roast without cardamon was found to be significantly (p


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 


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


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 


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


5. Evaluation of the Interaction between Serum Levels of Leptin and Uric Acid 

and Waist to Height Ratio in Terms of Specificity and Sensitivity as Predictors of 

Metabolic Syndrome in an Adult Jordanian Group (2010) 

Ahmad Abdalla Obeidat\ University of Jordan 


Co-Supervisor: Dr. Fares Halim Haddad 

This study was carried out in order to evaluate the predictive power of several 

anthropometric indices of central obesity and the risk factor accumulation as defined 

by the existence of two or more disorders among hypertension, high triglycerides 

(TG), low high density lipoprotein cholesterol (HDL-C) levels and elevated fasting 

blood glucose (FBG); each of which is a component of metabolic syndrome (MS) in 

an adult Jordanian group, to evaluate the associations between several anthropometric 

indices of obesity and serum levels of leptin and uric acid (UA), as well as the 

individual component of MS in the studied group, and to evaluate the interaction 

between serum levels of leptin and uric acid and waist-to-height ratio (WHtR) in terms 

of their specificity and sensitivity as predictors of MS in the studied Jordanian group. 

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 

Hussein Medical Center, their companions and other volunteers. The diagnosis of 

Metabolic Syndrome was made according to the International Diabetes Federation 

(IDF) criteria. Anthropometric indices of obesity were body mass index (BMI), waist 

to hip ratio (WHpR), waist circumference (WC), and waist to height ratio (WHtR). 

Partial correlations were performed to evaluate the association between the study 

variables, whereas receiver operating characteristic (ROC) curves were used to 

determine the efficacy of anthropometric, clinical and biochemical indices as 

screening measures for correctly identifying subjects with MS and to select 

appropriate cut-off points for variables. 

336 

The results indicated that, in men: WC had the strongest significant partial 

correlation coefficients (r) with HDL-C (r= -0.556, p



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. 

338 

Volume 11, No. 25, 2011 

337


6. Study of the Etiological Factors of Vitamin B12 Deficiency in Asymptomatic 

Volunteers Aged 20-40 Years Visiting the Jordanian University Hospital (2010) 

Maysoun Subhi Qutob\ University of Jordan 

Supervisor: Dr. Hamed Rabah Takruri 

Co-Supervisor: Dr. Farihan Fakhri Barghouti 

A convenient study was conducted to evaluate vitamin B 12 status among young 

healthy adults visiting the Family Medicine Clinic at Jordan University Hospital and to 

check for the true vitamin B 12 deficiency, causes of deficiency and factors associated 

with it. One hundred sixty five subjects were recruited in the study (99 females and 66 

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 

on them as well as their dietary intake of the vitamin. Blood tests including CBC and 

blood film and serum vitamin B 12 level were measured for all volunteers. For those 

with serum B 12 ≤300 pg/ml, other blood tests were done. These tests included plasma 

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 B 12 ≤300 pg/ml; 27.3% had vitamin 

B 12 deficiency according to standard B 12 deficiency definition (≤200 pg/ml), and 

30.9% had normal B 12 levels (>300 pg/ml). Among those with B 12 ≤300 pg/ml, 47.4% 

had confirmed deficiency, using MMA as an indicator. Vitamin B 12 status was found 

to be positively correlated with age. The mean value of serum B 12 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 B 12 between males (277.85 ± 13.814) and 

females (270.20 ± 11.093) (P=0.666). No significant associations were found between 

B 12 status and BMI, educational level, household size, and family history of vitamin 

B 12 deficiency. Mean MCV and homocysteine (Hcy) had inverse correlation with 

vitamin B 12 status. The mean values of both MCV and Hcy were significantly higher 

(P


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. 

340 

Volume 11, No. 25, 2011 

١٢٥


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

Food & Nutrition

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