Azhari Siddeeg

Production of Peanut Milk and Its Functional, Physiochemical, Nutritional and Sensory Characteristics

Azhari Siddeeg, Zakaria A. Salih, Al-Farga Ammar, Nahid Salah Mohammed Saeed, Saad M. Howladar & Fatima Omari Alzahrani · Annual Research & Review in Biology · 2020

This study was aimed to investigate the functional properties of peanut seeds, and physicochemical, nutritional and sensory analysis of processed peanut milk. Standard methods were used in this research to determine the functional properties and proximate composition, while miner...

Open access Research Article 10.9734/arrb/2020/v35i830262

Physicochemical, Microbial and Sensory Characteristics of Yoghurt Processed by Adding Various Formulations of Gum Arabic and Guar Gum

Zakaria A. Salih, Azhari Siddeeg, Ammar Al- Farga, Rasha M. A. Mousa, S. A. Husam & A. S. Al Zubair · Annual Research & Review in Biology · 2020

Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic and Guar gum (stabilizers). Phy...

Open access Research Article 10.9734/arrb/2020/v35i1130297