Abdalla Saleh Abdel-Gawad Lagouda

Abdalla Saleh Abdel-Gawad Lagouda

Assiut University

H-index: 7

Africa-Egypt

About Abdalla Saleh Abdel-Gawad Lagouda

Abdalla Saleh Abdel-Gawad Lagouda, With an exceptional h-index of 7 and a recent h-index of 5 (since 2020), a distinguished researcher at Assiut University, specializes in the field of Food Science and Technology.

His recent articles reflect a diverse array of research interests and contributions to the field:

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Fatty acids, phenolic compounds of oat and influence of wheat biscuits substitution with red oat (Avena byzantina) flour on serum lipid profile in …

Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread

Abdalla Saleh Abdel-Gawad Lagouda Information

University

Assiut University

Position

Professor of Food Science and Technology Faculty of Agriculture

Citations(all)

247

Citations(since 2020)

76

Cited By

183

hIndex(all)

7

hIndex(since 2020)

5

i10Index(all)

4

i10Index(since 2020)

1

Email

University Profile Page

Assiut University

Abdalla Saleh Abdel-Gawad Lagouda Skills & Research Interests

Food Science and Technology

Top articles of Abdalla Saleh Abdel-Gawad Lagouda

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Authors

Abdallah Saleh Abdel-Gawad,Mohamed Nagati Elghazali,Abdullah Khaled Elliby,Amna Abul-Kasem Osman

Journal

Aswan University Journal of Sciences and Technology

Published Date

2024/6/1

The aim of this investigation was incorporation of some legumes flour into making of gluten-free pan bread (GFPB) and study their impact on the physical properties, staling rate and acceptability of such bread. Three types of legume flours namely: defatted soybean (DSB), sweet lupine (SL) and chickpea (CP) were used. The base formula (BF) consisted of 74.5 g rice flour, 47.5 g corn starch, mixed with constant amount of skim milk powder and xanthan gum (XG). The starchy formula (rice flour and corn flour) abbreviated as SF was partially replaced by 10, 20, and 30 g of any legume flour. The results of physical properties indicated that substitution 30g SF by that of CP flour gave highest specific volume of bread than the other gluten-free samples, while replacing 30g of DSB flour decrease significantly the specific volume. However, substitution of 30 g SF by equal amount of DSB flour gave the highest bread yield. Furthermore, substitution 10 g SF by the same amount of DSB flour showed the highest baking loss value. While this value significantly diminished when 20g SF substituted by equal proportion of DSB or SL flours as well as by mixture of 10g DSB and 10g SL. In addition, CP flour at level of 20g was characterized by the lowest significant firmness. Texture profile analysis (TPA) results indicated that hardness and chewiness increased, while resilience, cohesiveness, springiness and staling rate decreased with increasing DSB flour replacement. In contrast, hardness and chewiness significantly decreased at 20g CP flour.

Fatty acids, phenolic compounds of oat and influence of wheat biscuits substitution with red oat (Avena byzantina) flour on serum lipid profile in …

Authors

MA Mustafa,AS Abdel-Gawad,AG Nassar

Journal

Nutrire

Published Date

2023/10/23

PurposeOats are now utilized more regularly for human nutrition due to the health advantages of the phytochemicals, such as β-glucan, antioxidants such as vitamin E, numerous phenolic compounds, and avenanthramides found in the grains.MethodsThis work aimed to evaluate the fatty acid composition and phenolic compounds in two oat cultivars, common oat (Avena sativa) and red oat (Avena byzantina), as well as investigate the efficiency of wheat biscuits supplemented with red oat flour in lowering the induced hyperlipidemia and hypercholesterolemia in the blood of male albino rats (Rattus norvegicus).ResultsAccording to the findings, the dominant fatty acids were oleic and linoleic, while the most abundant phenolic acids were vanillic, pyrogallol, P-OH-benzoic, ellagic, salicylic, catechol, and benzoic acids. Hypercholesterolemic rats supplemented with oat biscuits showed a significant decrease in serum …

Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread

Authors

Hefny Abdel-Gawad,Rashwan

Journal

Assiut J. Agric. Sci.

Published Date

2020/1/30

This study demonstrated significant effects of legume flours addition to wheat flour on gross chemical composition, phenolic compounds, phytic acid, antioxidant activity and essential amino acids of pan bread baked from wheat-legume composite flours. The results showed that the substituting of wheat flour with different ratio (10, 20 and 30%) of each defatted soybean, sweet lupine, and (5, 10, and 15%) fenugreek flours , separately, increased the protein, ash, crude fiber and fat contents of wheat-legume pan bread with increment the addition of legume flour while the available carbohydrate contents decreased. The bread baked from wheat-legume composite flours exhibited higher phenolics content and antioxidant activity than that determined for wheat bread as control. The 70%wheat-30% sweet lupine pan bread showed higher antioxidant activity than other treatments.

See List of Professors in Abdalla Saleh Abdel-Gawad Lagouda University(Assiut University)

Abdalla Saleh Abdel-Gawad Lagouda FAQs

What is Abdalla Saleh Abdel-Gawad Lagouda's h-index at Assiut University?

The h-index of Abdalla Saleh Abdel-Gawad Lagouda has been 5 since 2020 and 7 in total.

What are Abdalla Saleh Abdel-Gawad Lagouda's top articles?

The articles with the titles of

Influence of Legumes Flour on Physical and Sensory Attributes of Gluten-free Breads

Fatty acids, phenolic compounds of oat and influence of wheat biscuits substitution with red oat (Avena byzantina) flour on serum lipid profile in …

Wheat-Legumes Composite Flours. 2. Nutritional Value of Bread

are the top articles of Abdalla Saleh Abdel-Gawad Lagouda at Assiut University.

What are Abdalla Saleh Abdel-Gawad Lagouda's research interests?

The research interests of Abdalla Saleh Abdel-Gawad Lagouda are: Food Science and Technology

What is Abdalla Saleh Abdel-Gawad Lagouda's total number of citations?

Abdalla Saleh Abdel-Gawad Lagouda has 247 citations in total.

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