Jassim M. Naser

@uobaghdad.edu.iq

University of Baghdad

Jassim M. Naser


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https://researchid.co/j.m.n
14

Scopus Publications

74

Scholar Citations

5

Scholar h-index

2

Scholar i10-index

Scopus Publications

  • Effect of Adding Malv aneglecta L. Leaves Powder on the Sensory Properties of Laboratory Biscuits
    Ezuldeen K. Hammood, Muna N. Khalaf, Jassim M. Naser
    Iop Conference Series Earth and Environmental Science, 2024
    The current study aimed to identify the effect of adding different concentrations (1-2-3-4)% of Malva neglecta L. mallow’s leaves powder to the soft wheat flour for the manufacturing of laboratory biscuits and to study its sensory characteristics and consumer acceptance. The percentages of protein, fat, fiber, dry matter, moisture, ash, and carbohydrates in wheat flour (fresh brand) and mallow’s powder were (85.5, 14.5, 0.65, 7, 1, 0.7, 76.15%) and (98.38, 1.62, 7.93, 12.69, 1.58, 6.34, 69.84%), respectively, according to the results of the chemical analysis. The percentages of ash, fat, protein, and mineral elements in the flour seemed to be lower than those in the powdered mallow leaves. The diameter of the biscuit pieces increased as the percentage of mallow powder increased, according to the results, until it reached (41.6 cm2) at a concentration of 4%. This increase was reflected in the spread factor, which reached (111.02%) for the same treatment compared to the control. The external sensory characteristics of the biscuits did not show a statistically significant difference between the treatments. While the internal characteristics were affected by the percentage of addition. This may be due to the increase in the intensity of the green color and the emergence of an uncommon flavour from the use of this type of herb, as it is often eaten fresh and cooked. All of this was reflected in the total degrees of general acceptance of this product, although there were no significant differences between the treatments. Therefore, it is possible to add a 4% concentration of mallow leaf powder to the manufactured biscuit without causing a significant decrease in consumer acceptance.
  • IMPROVING NUTRITIONAL AND QUALITATIVE PROPERTIES OF WHEAT BREAD BY USING MALLOW (MALVA NEGLECTA L.) LEAVES POWDER
    Ezuldeen K. Hammoud, Ahmed C. Saddam
    Iraqi Journal of Agricultural Sciences, 2024
    This study was investigates the effect of adding different concentrations (1, 2, 3, 4, 5, 6, 7, 8) % of mallow (Malva neglecta L.) leaves powder (MLP) to wheat bread mix on nutritional and qualitative properties of the obtained bread. Results of the chemical composition based by dry matter, moisture, ash, protein, fat, and carbohydrates for wheat flour and mallow leaves powder were 87.4, 12.6, 0.65, 10.5, 1.25, 75% and 96.2, 3.8, 7.90, 12.70, 1.60, 74.20 %, respectively. The study included nine treatments (T1, T2, T3, T4, T5, T6, T7, T8, T9 ), where T1 was the control treatment. During the fermentation period, dough mass was increased to its maximum value, T1 recorded the lowest height. The addition of (MLP) led to a slight increase in the specific volume of (T2, T3, T4, T5, T6), and this may be due to the increase in the proportion of polysaccharides in the mallow plant, while the specific volume began to decrease significantly in treatments (T7, T8, T9). Each of (T7, T8, and T9) showed significant differences as compared with the control treatment (T1) for the characteristics of color of crust, symmetry of form, evenness of bake, grain, color, texture of crumb, aroma, and taste. There were no significant differences between (T2, T3, T4, T5, T6) compared with T1. The results indicate that the consumer accepted T2, T3, T4, and T5 treatments as well as T1. GC analysis showed the presence of phenolic compounds in mallow leaves powder, such as phenol, 2-chlorophenol, 2-methyl phenol, 4-methyl phenol, 2-nitrophenol, 2,4-dimethylphenol, benzoic acid, 2, 4- Dinitrophenol (0.150, 0.036, 0.03, 0.127, 1.360, 0.042, 0.002, 5.552 mg\\100g) respectively.
  • PURIFICATION OF BETA-GLUCOSIDASE FROM APRICOT SEEDS TO REDUCE THE TOTAL VICINE –CONVICINE CONTENT IN FABA BEANS (VICIA FABA L.)
    K. A. Shaker, Marie K. Walsh, H. K. Ali, J. M. Nasser
    Iraqi Journal of Agricultural Sciences, 2024
    This research was aimed to purified beta-glucosidase from apricot seeds using ammonium sulfate precipitation, followed by gel filtration chromatography, then ion exchange chromatography. Ion exchange chromatography resulted in the enzyme sample with a specific activity of 41.3 U/mg with a purification fold of 15 and a yield of 30.3%. The apricot beta-glucosidase had an optimum pH of 4 with good stability between pH 3 and 6. The optimum temperature was 60°C and there was good stability between 5 and 40°C. Faba beans treated at pH 5.5 containing beta-glucosidase showed higher total vicine removal than with only water at pH 5.5 after 4 h. Additionally, treatment at 40°C showed higher total vicine removal that treatments at 25°C. However, treating faba beans at pH 5.5 with and without beta-glucosidase resulted in a lower total vicine content for the enzyme treatment before cooking but the total vicine content after cooking was the same for the water treated compared to the enzyme treated. As an industrial by-product, apricot seeds are a rich source of beta-glucosidase that may be used to treat faba beans to increase their nutritional composition.
  • Physical and Functional Properties of some Millet Cultivars in Iraq
    Ezuldeen K. Al-Mhyawi, J. M. Nasser
    Iop Conference Series Earth and Environmental Science, 2023
    In this research, the physical properties of millet grains such as length, width, thickness, the weight of a thousand grains and the size of a thousand grains were studied for six millet varieties represented by Proso millet grown in Iraq and imported varieties such as foxtail millet (Ukrainian (1) - Russian (2)), finger millet and small millet in addition to sorghum. In this study, small millet was superior in grain length and foxtail millet (Ukrainian 1) in the character of width, while the thickness, finger millet was the highest value. Before soaking for the millet cultivars under study, the bulk density of one thousand grains was (0.66, 0.66, 0.75, 0.74, 0.63, and 0.74) g/ml, respectively. The highest value was for foxtail millet (Russian2), followed by finger millet, and the lowest was for the small millet class within the grain category small. The water absorption capacity was highest in proso millet flour (165.43%) and lowest in foxtail millet flour (Ukrainian1) (118.64%), while the oil absorption capacity was highest in small millet flour (132.66%) and lowest in foxtail millet flour (Russian2) (104.33%). The physical and functional properties are essential to engineers, designers, scientists, processors, and in the design of millet grain handling equipment. The results are also helpful in assessing the quality of the grains used during flour preparation.
  • EXTENDING THE SHELF-LIFE OF WHEAT BREAD USING PENTOSANES EXTRACTED FROM BARLEY
    R. G. Nashmi, J. M. Naser
    Iraqi Journal of Agricultural Sciences, 2023
    This research was aimed to delay the staling of wheat bread as one of the most used products globally by adding barley pentosanes, which is neglected and not taken into consideration despite their unique and multiple functional properties and their optimum storage temperature. Water-soluble pentosanes (WSP) and water-insoluble pentosanes (WIP)was extracted from barley (Hordeum vulgare) and added to wheat flour at different percentages. Five treatments were prepared: (T1) from flour only, (T2 and T3) adding WSP at levels of (1 and 2%), (T4 and T5) adding WIP at the same levels respectively. All treatments were stored at (20, 4 and -18 °C), for 72 h. The results indicated that the addition of pentosans (WSP and WIP) delayed the staling of bread, especially at the level of addition (2%) for both, when was stored at freezing temperature (-18°C). The results of the control treatment (T1) and the treatments that included the highest addition level (2%) ( T3 and T5) and after 72 hours of storage at (-18°C) were as follows: The moisture content of bread crumbs decreased to (39.44, 43.32 and 43.91%) respectively. While the moisture in the bread crust increased to (31.61, 33.98, 34.28%), respectively. The swelling power of the bread crumbs and the sediment volume also decreased to (0.74, 1.18, and 1.03%) and (23, 32 and 33%), respectively, which indicates the potency of pentosans and freezing temperature to delay the staling of wheat bread during the storage period.
  • THE FUNCTIONAL PROPERTIES OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEAT GLUTEN
    A. Shuaib Jasim, J. M. Nasser
    Iraqi Journal of Agricultural Sciences, 2023
    This research was carried out to investigate the effect of chemically (using L-Cysteine) and enzymatically (by papain) modification on the functional properties of hard wheat gluten. The modification process is run by both methods individually and synergistically. The results showed an increase in the degree of hydrolysis (DH) of lyophilized wheat gluten upon adding the reducing agent at different concentrations (50, 100, 150, 200, 250 ppm). The values for (DH) were (5.29, 6.18, 6.22, 6.26, and 7.48%) respectively. While for papain (2000 units / g protein) those values were (10.25, 12.71, 13.54, 13.88, 15.62%) respectively when the reducing agent (same concentration above) and papain were used synergistically. The functional properties (water holding capacity, emulsifying ability and stability, foam formation and stability, protein solubility, and oil holding capacity) of the gluten under study were examined. The results showed that the enzymatic modification significantly improved the functional properties of the experimental proteins compared to the reducing agent modification.
  • IMPROVING THE RHEOLOGICAL AND QUALITATIVE PROPERTIES OF BREAD WHEAT BY BARLEY-EXTRACTED PENTOSANES
    R. J. Nashmi, J. M. Naser
    Iraqi Journal of Agricultural Sciences, 2022
    This study was aimed to improve the rheological and qualitative properties of the most common bread, wheat bread, by barley pentosanes, which is not optimally utilized although it's many benefits and its huge production. Therefore, water-soluble pentosanes (WSP) and water-insoluble pentosanes (WIP) were extracted from barley (Hordeum vulgare) and added to wheat flour at different percentages. Five treatments were prepared: (T1) from flour only, (T2 and T3) adding WSP at levels(1 and 2%), (T4 and T5) adding WIP at the same levels respectively. The results showed significant improvement in rheological and qualitative properties of the dough and bread made from this dough with increasing the level of addition. The water absorption, the mixing time and the stability time of the dough for T3 and T5, increased from (61.9%) to (64.8 and 65.3%) and from (2min) to ( 2.4 and 3 min) and from (11 min) to (17 and 18 min)respectively, as compared with T1 . Additionally, total scores of sensory evaluation increased from (89.1) to (95.7 and 89.3), the specific volume increased from (4.37 cm3/gm) to (4.79 and 4.54 cm3/gm). The chemical composition analysis showed an increase in the percentages of protein and fat for the same treatments ( T3 & T5 ) as the values increased from (9.34%) to (10.55 and 9.98%) and from (0.85%) to (1.03 and 0.94%) respectively. The percentages of fibre and ash were also increased from (1.71%) to (1.89 and 2.10%) and from (0.74%) to (1.68 and 1.65%) respectively. While the total calorie decreased from (2.73.63 cal) to (261.98 and 253.18 cal).
  • EXTRACTION, PURIFICATION AND CHARACTERIZATION OF LIPASE FROM THE DIGESTIVE DUCT OF COMMON CARP CYPRINUS CARPIO L.
    Hind. K. Ali, J. M. Nasser, K. A. Shaker
    Iraqi Journal of Agricultural Sciences, 2022
    This study was aimed to use digestive duct of common carp Cyprinus Carpio L. as economic source for fish lipase extraction . The enzyme was extracted using potassium phosphate buffer (pH 7 , 0.2 M ). The crude extract then precipitated at the saturation range between 40 – 80 % and dialyzed . Further purified carried out through ion exchange chromatography using DEAE-Cellulose column (2.5 × 30 cm) and gel filtration chromatography by Sephadex G-100 column (1.5 x 60 cm). The purified lipase had a molecular weight of 37.150KDa ,and optimum pH and temperature for enzyme activity about 45◦C and 6.5 using olive oil as substrate .The specific activity, number of purification folds and yield of purified Lipase were 146.48U/mg, 9.76 and 40.50% respectively.
  • Effect of flour type on phytic acid degradation during biscuit making
    Plant Archives, 2020
  • Functional properties of enzymetically modified wheat gluten
    Jasim & Nasser
    Iraqi Journal of Agricultural Sciences, 2020
    This study was aimed to investigate the potentiality of gluten inclusion into functional foods. The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin, and Papain-assisted wheat gluten hydrolysates have been studied. Lyophilized and dried gluten from durum wheat, commercial durum gluten, and whey proteins were enzymatically hydrolyzed. Based on the antioxidant activity of the obtained hydrolysates, papain hydrolyzed gluten was selected for this study. Functional properties (water holding capacity, emulsifying capacity and stability, foam formation and stability, protein solubility, and oil binding capacity) were investigated for the selected samples. Results revealed that the enzymatic modification improved the functional properties of all selected proteins significantly (P<0.05), with the superiority of the lyophilized and dried wheat gluten in some functional properties especially in alkaline pH and pH 4.
  • Production of Xylose Reductase and Xylitol by Candida Guilliermondii Using Wheat Straw Hydrolysates
    Kklaif & et al.
    Iraqi Journal of Agricultural Sciences, 2020
  • Improving the sensory and qualitative properties of barley bread using broken wheat wet gluten
    F A Abadi, J M Naser
    Iop Conference Series Earth and Environmental Science, 2019
  • Effect of natural phytase, fermentation, and baking processes on phytate degradation in wheat bread manufactured from local mills flour
    Jassim M. Nasser, Ezuldeen K. Hammood
    Iraqi Journal of Science, 2019
  • Effect of wet gluten addition on stalin charaterisics of barley bread
    Iraqi Journal of Agricultural Sciences, 2019

RECENT SCHOLAR PUBLICATIONS

  • EFFECT OF BARLEY PROLAMIN HYDROLYSATE TO INHIBIT ACE I CAPACITY
    F Abadi, J Naser
    Iraqi Journal of Agricultural Sciences 57 (4), 1214-1225 , 2026
    2026
  • Improving the quality of gluten-free bread manufactured from proso millet using hydrocolloids
    EK Hammood, JM Nasser
    Iraqi Journal of Agricultural Sciences 56 (3), 1184-1194 , 2025
    2025
    Citations: 1
  • PURIFICATION OF BETA-GLUCOSIDASE FROM APRICOT SEEDS TO REDUCE THE TOTAL VICINE–CONVICINE CONTENT IN FABA BEANS (VICIA FABA L.)
    KA Shaker, MK Walsh, HK Ali, JM Nasser
    Iraqi Journal of Agricultural Sciences 55 (5), 1848-1858 , 2024
    2024
  • Antidiabetic effect of green-synthesized silver nanoparticles using beta-glucan extract in a streptozotocin-injected rat model
    AS Jasim, JM Nasser
    Bulgarian J. of Veterinary Med 51 (3), 777-788 , 2024
    2024
    Citations: 1
  • The functional properties of chemically and enzymatically modified wheat gluten
    AS Jasim, JM Nasser
    Iraqi Journal of Agricultural Sciences 54 (5), 1279-1291 , 2023
    2023
    Citations: 5
  • Extending the shelf-life of wheat bread using pentosanes extracted from barley
    RG Nashmi, JM Naser
    Iraqi Journal of Agricultural Sciences 54 (4), 939-949 , 2023
    2023
    Citations: 2
  • Physical and functional properties of some millet cultivars in Iraq
    EK Al-Mhyawi, JM Nasser
    IOP Conference Series: Earth and Environmental Science 1225 (1), 012036 , 2023
    2023
    Citations: 4
  • Improving the rheological and qualitative properties of bread wheat by barley-extracted pentosanes
    RJ Nashmi, JM Naser
    Iraqi Journal of Agricultural Sciences 53 (5), 1212-1222 , 2022
    2022
    Citations: 9
  • Extraction, purification and characterization of lipase from the digestive duct of common carp Cyprinus carpio L.
    HK Ali, JM Nasser, KA Shaker
    Iraqi Journal of Agricultural Sciences 53 (5), 1011-1020 , 2022
    2022
    Citations: 12
  • Effect of flour type on phytic acid degradation during biscuit making.
    JM Nasser, EK Hammood
    Plant Archives (09725210) 20 (1) , 2020
    2020
    Citations: 4
  • PRODUCTION OF XYLOSE REDUCTASE AND XYLITOL BY Candida guilliermondii USING WHEAT STRAW HYDROLYSATES
    HF Kklaif, JM Nasser, KA Shakir
    Iraqi Journal of Agricultural Sciences 51 (6), 1653-1660 , 2020
    2020
    Citations: 5
  • FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN
    AS Jasim, JM Nasser
    The Iraqi Journal of Agricultural Science 51 (3), 777-788 , 2020
    2020
    Citations: 5
  • Improving the sensory and qualitative properties of barley bread using broken wheat wet gluten
    FA Abadi, JM Naser
    IOP Conference Series: Earth and Environmental Science 388 (1), 012056 , 2019
    2019
    Citations: 3
  • Effect of natural phytase, fermentation, and baking processes on phytate degradation in wheat bread manufactured from local mills flour
    JM Nasser, EK Hammood
    Iraqi Journal of Science, 1920-1927 , 2019
    2019
    Citations: 5
  • EFFECT OF WET GLUTEN ADDITION ON STALIN CHARATERISICS OF BARLEY BREAD.
    FA Abadi, JM Naser
    Iraqi journal of agricultural sciences 50 (1) , 2019
    2019
    Citations: 14
  • دراسة تأثير الدور التآزري لكل من أنزيم ترانس كلوتامنيز وأنزيم ألفا-أميليز في تحسين الخواص الريولوجية والتصنيعية لطحين الحنطة العراقية-صنف الرشيد ‎
    حسين جعفر رمضان, جاسم محيسن ناصر ‎
    مؤتمرات الآداب والعلوم الانسانية والطبيعية , 2017 ‎
    2017
  • THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD.
    JM Nasser, EK Hammood
    Iraq journal of market research and consumer protection 9 (2), 100-109 , 2017
    2017
    Citations: 4
  • تأثير المعاملة بأنزيم ترانس كلوتامنيز على بعض الخصائص الريولوجية لطحين الحنطة العراقية-صنف الرشيد ‎
    HJ Ramadhan, JM Nasir
    Journal of Kerbala for Agricultural Sciences 3 (4), 149-159 , 2016
    2016
  • Making cake from Iraqi rice flour
    JM Nasser, EK Hammood, IAH Saleh
    Journal of biological chemistry and environmental sciences 11 (3), 27-34 , 2016
    2016
  • Using of Date Flour in Biscuit Making
    JM Nasser, AMAJ Al-sultan, IAH Saleh
    Journal of food industries and nutrition science 1 (1), 1-16 , 2016
    2016

MOST CITED SCHOLAR PUBLICATIONS

  • EFFECT OF WET GLUTEN ADDITION ON STALIN CHARATERISICS OF BARLEY BREAD.
    FA Abadi, JM Naser
    Iraqi journal of agricultural sciences 50 (1) , 2019
    2019
    Citations: 14
  • Extraction, purification and characterization of lipase from the digestive duct of common carp Cyprinus carpio L.
    HK Ali, JM Nasser, KA Shaker
    Iraqi Journal of Agricultural Sciences 53 (5), 1011-1020 , 2022
    2022
    Citations: 12
  • Improving the rheological and qualitative properties of bread wheat by barley-extracted pentosanes
    RJ Nashmi, JM Naser
    Iraqi Journal of Agricultural Sciences 53 (5), 1212-1222 , 2022
    2022
    Citations: 9
  • The functional properties of chemically and enzymatically modified wheat gluten
    AS Jasim, JM Nasser
    Iraqi Journal of Agricultural Sciences 54 (5), 1279-1291 , 2023
    2023
    Citations: 5
  • PRODUCTION OF XYLOSE REDUCTASE AND XYLITOL BY Candida guilliermondii USING WHEAT STRAW HYDROLYSATES
    HF Kklaif, JM Nasser, KA Shakir
    Iraqi Journal of Agricultural Sciences 51 (6), 1653-1660 , 2020
    2020
    Citations: 5
  • FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN
    AS Jasim, JM Nasser
    The Iraqi Journal of Agricultural Science 51 (3), 777-788 , 2020
    2020
    Citations: 5
  • Effect of natural phytase, fermentation, and baking processes on phytate degradation in wheat bread manufactured from local mills flour
    JM Nasser, EK Hammood
    Iraqi Journal of Science, 1920-1927 , 2019
    2019
    Citations: 5
  • Physical and functional properties of some millet cultivars in Iraq
    EK Al-Mhyawi, JM Nasser
    IOP Conference Series: Earth and Environmental Science 1225 (1), 012036 , 2023
    2023
    Citations: 4
  • Effect of flour type on phytic acid degradation during biscuit making.
    JM Nasser, EK Hammood
    Plant Archives (09725210) 20 (1) , 2020
    2020
    Citations: 4
  • THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD.
    JM Nasser, EK Hammood
    Iraq journal of market research and consumer protection 9 (2), 100-109 , 2017
    2017
    Citations: 4
  • Improving the sensory and qualitative properties of barley bread using broken wheat wet gluten
    FA Abadi, JM Naser
    IOP Conference Series: Earth and Environmental Science 388 (1), 012056 , 2019
    2019
    Citations: 3
  • Extending the shelf-life of wheat bread using pentosanes extracted from barley
    RG Nashmi, JM Naser
    Iraqi Journal of Agricultural Sciences 54 (4), 939-949 , 2023
    2023
    Citations: 2
  • Improving the quality of gluten-free bread manufactured from proso millet using hydrocolloids
    EK Hammood, JM Nasser
    Iraqi Journal of Agricultural Sciences 56 (3), 1184-1194 , 2025
    2025
    Citations: 1
  • Antidiabetic effect of green-synthesized silver nanoparticles using beta-glucan extract in a streptozotocin-injected rat model
    AS Jasim, JM Nasser
    Bulgarian J. of Veterinary Med 51 (3), 777-788 , 2024
    2024
    Citations: 1
  • EFFECT OF BARLEY PROLAMIN HYDROLYSATE TO INHIBIT ACE I CAPACITY
    F Abadi, J Naser
    Iraqi Journal of Agricultural Sciences 57 (4), 1214-1225 , 2026
    2026
  • PURIFICATION OF BETA-GLUCOSIDASE FROM APRICOT SEEDS TO REDUCE THE TOTAL VICINE–CONVICINE CONTENT IN FABA BEANS (VICIA FABA L.)
    KA Shaker, MK Walsh, HK Ali, JM Nasser
    Iraqi Journal of Agricultural Sciences 55 (5), 1848-1858 , 2024
    2024
  • دراسة تأثير الدور التآزري لكل من أنزيم ترانس كلوتامنيز وأنزيم ألفا-أميليز في تحسين الخواص الريولوجية والتصنيعية لطحين الحنطة العراقية-صنف الرشيد ‎
    حسين جعفر رمضان, جاسم محيسن ناصر ‎
    مؤتمرات الآداب والعلوم الانسانية والطبيعية , 2017 ‎
    2017
  • تأثير المعاملة بأنزيم ترانس كلوتامنيز على بعض الخصائص الريولوجية لطحين الحنطة العراقية-صنف الرشيد ‎
    HJ Ramadhan, JM Nasir
    Journal of Kerbala for Agricultural Sciences 3 (4), 149-159 , 2016
    2016
  • Making cake from Iraqi rice flour
    JM Nasser, EK Hammood, IAH Saleh
    Journal of biological chemistry and environmental sciences 11 (3), 27-34 , 2016
    2016
  • Using of Date Flour in Biscuit Making
    JM Nasser, AMAJ Al-sultan, IAH Saleh
    Journal of food industries and nutrition science 1 (1), 1-16 , 2016
    2016