Table of content

iraq journal of market research and consumer protection

المجلة العراقية لبحوث السوق وحماية المستهلك

ISSN: 20713894
Publisher: Baghdad University
Faculty: Presidency of the university or centers
Language: Arabic and English

This journal is Open Access

About

Scientific Referred Journal Published by Center for Market Research and Consumer Protection, University of Baghdad.
Date of First Issue (2009)
No. of Issue Per Year (2)
No. of Issue Published Between 2009-2014 (10)

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Contact info

phone Number: 07700646083
E.mail: jour.mracpc@uobaghdad.edu.iq
website: iraqimarket.net

Table of content: 2012 volume:4 issue:2

Article
Studying Of Sensory and Chemical Properties Of Biscuit After Replacement of Wheat Flour by Pop Corn Flour.
دراسة الصفات الحسية والكيميائية للبسكت ألمختبري المصنع باستبدال طحين الحنطة بطحين الذرة الشامية.

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Abstract

In this study biscuit was enriched by adding an antioxidant compound which is available in pop corn (species of corn) , since it has been proved that pop corn (Zea mayz averta) is rich in antioxidant (poly phenols). Those poly phenols were assayed by HPLC (High Performance Liquid Chromatography). It has been found that pop corn flour contain high concentration of polyphenols which is higher than that of wheat flour like ascorbic acid, Carnosol, Catechin, Carnosic acid and & Propyl gallate which is in higher conc. than those in wheat flour. While Cartenoids and Rosmarinic acid are in lower conc. . Biscuit were processed by replaced wheat flour with pop corn flour with 10, 15 and 20% replacement ratio. It was found that antioxidant compound ratio were increased in the final product (biscuit) as the level of pop corn flour replacement increased although there was a slight difference between the ratio of those compounds. In spite of antioxidant compound were effected with high baking temp. . Biscuit were more affected because it is a hard product with low moisture. Result shows that there is an increase in spread factor and surface (crackes) as the replacement of pop corn flour increase. The sensory evaluation of biscuit of different types of blend showed an overall good acceptability with different conc. of pop corn which range from 9 – 10 and 7.5 for biscuit with 20% blend.


Article
Fashion Between Consumer Ambitions and Commercial Markets Rulers (AL-Rosafi Ready-made Clothes Market) As Model
الأزياء مابين طموحات المستهلك وأحكام الأسواق التجارية

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Abstract

The fashion accused important optical avenge with the rest of visual elements, That style of fashion design stir up beautiful feelings by using fashion forming that is suitable with the nature of designable treatments to other elements .The fashions contains the nature of relation ships of educational address and the kind of beliefs, So the visual beauty is limited for those relation which are the designer fashion tried to redesign. The most important deductions of the research are: 1. The increment of the prices of the crude materials of clothes and the prices of their basic materials for production have pushed the market toward looking for substitutes (with lower category and low quality) to be uses widely by public. Stressing mainly on the external features and look. 2. The rules of markets, specifically the low of (offer and demand) have imposed the importers to import clothes with bad quality and cheap prices, then just to be sold back to the customers in high price using their high demand and need for clothes. 3. The low income of majority of people plays a big role in directing the importers to look for a bad quality clothes with reasonable values that go with their in come. Still, yet, regarding the prices, the low and bad quality of clothes considered to be expensive.


Article
The Effect Of Using Hibiscus Extract To Maintain The Quality And Sensory Characteristics For Minced Frozen Spent Hen Meat.
تأثير استخدام مستخلص الكركدية Hibiscus sabdariffa في الحفاظ على الخصائص النوعية والحسية للحم الدجاج المسن المفروم والمخزون بالتجميد

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Abstract

The objective of this study was to investigate the effect of using Hibiscus extract on spent hen on the physical and sensory characteristics of frozen meat. The minced spent hen meat was immersed separately in 0, 0.5, 1and 1.5% of the Hibiscus extract. Meat samples were stored individually for 0.3, 6 and 9 week at-18 ᵒC. The physical, microbial and sensory evaluation was conducted .The results showed the immersion of minced spent hen with hibiscus extract led to a significant decrease (P<0.05) cooking loss, pH, thiobarbituric acid (TBA) and the number of total plate count , psychrophilic, coliform bacteria during frozen storage periods .Simple decrease in drip loss, concentration of metmyoglobin pigment. Also a significant increase (P<0.05) in concentration of myoglobin and sensory evaluation showed improvement (juiciness, tenderness, flavor, appearance color, texture, and overall acceptability). It can be concluded that immersion of minced spent hen in hibiscus extract led to improve in the quality, sensory characteristics and microbial safety when stored under frozen-180C up to 9 weeks.


Article
Effect of Wheat Flour Replacement with Germinated Chickpeas Flour on Cake Quality Properties.
تأثير استبدال طحين الحنطة بطحين الحمص المنبت في الخواص

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Abstract

The aim of this study is to examine the effect of wheat flour replacement with germinated chickpeas flour in different rates (0, 3, 6, 9, 12, and 15) on the physicochemical and organoleptic properties of cake. The obtained result of chemical composition for cake treatments showed that a significant increase (P<0.05)in protein,ash and fat contents as chickpeas flour replacement increased reaching 10.11, 3.07 and 14.13%, respectively, when replacement rate was 15% .There was a decrease of 6% as in cake size chickpeas flour replacement increased to 15%. The organoleptic evaluation indicated that there were insignificant differences (P<0.05)amoung the cake treatments in the studied properties (appearance, texture,tenderness, flavour and overall acceptance ) although the control treatment revealed slightly better properties.


Article
Planning to build a base for evaluating e-government services in Iraq
التخطيط لبناء قاعدة تطبيقية لتقييم خدمات الحكومة الالكترونية في العراق

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Abstract

Associated with e-government philosophy of the government the actual natural source of information and services, Also, citizens and businesses and various organizations located in the community treated as beneficiaries wish to take advantage of this government information and services, This represents a fundamental change in the culture of the implementation of government services and transactions and look towards the citizens and business, The aim of the strategic e-government is to support and streamline government services to all parties concerned, And use of information technology helps to connect all parties together and strengthen the activities and processes, That it is in the e-Government supported the electronic media and contribute to strengthening the quality of work provided by the three parties involved (government, citizens and businesses). This study analyzes the quality of management required by the electronic transitions, which included their mark different aspects of the economy and contemporary society. The analysis included theoretical and practical aspects of the field survey of the views of a sample of citizens in the province of Baghdad. The study sample included (402) questionnaire. Field survey showed the presence of ambiguity and conceptual confusion on the subject of e-government and the nature of adequate adaptation not with standing Hamas respondents to shift towards methods of e-government. The study showed a number of obstacles to e-government was the most important failure of the legislation, Lack of funding, technology and information, human elements and the weakness of social consciousness. The study showed the most important requirements of the conceptual, technical, legislative, both human and financial resources for this transformation.


Article
Study of antibacterial activity of turmeric extracts (aqueous and ethanolic) against pathogenic bacterial isolates from local foods that available in
دراسة الفعالية الضد بكتيرية لمستخلص الكركم المائي والكحولي حيال

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Abstract

This research was conducted to study the effect of aqueous & ethanolic extracts of turmeric spice against five bacterial isolates which isolated randomly from 50 fifty different food samples from restaurants. Isolated bacteria were ( S. aureus, B. subtilis, E. coli, S. typhi and Shigella sp..) The results showed that the ethanolic turmeric extracts can effect on growth of S. aureus & B. subtilis more than on growth of E. coli & Shigella sp., while the equeous turmeric extract can effect on growth of E. coli & Shigella sp. more than on growth of salmonella typhi.


Article
Effect of soya been Glycine Max on the level of some steroidal hormones and some physiological parameters in female albino mice:
تأثير فول الصويا Glycine Max في مستوى بعض الهرمونات الستيرويدية وبعض المعايير الفسلجية في إناث الفئران البيض.

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Abstract

The aim of this search is to know the effect of Glycin man on the level of steroidal hormones (Estrogen , Progesterone). The study also measuring the pituitary gland hormones, the follicle stimulating hormone (FSH) and the luteinizing hormone the effect of Glycin max on the total white blood cell count and the differential white blood cell count and also the effect on the number of follicles in the ovaries. In this study we used 30 adult female mice divided in to two groups, the first group fed a diet containing 20% of Glycin max as a protein source while the second group fed a diet without the Glycin max the experiment continue for two months after the end of the experiment, the blood samples were collected from each mice by heart puncture to study the effect of the Glycin max on the previously mentioned parameter in addition that ovaries were removed for histopath. The effect of the Glycin max on the studied parameters is Significant (P<0.05) increase in the Estrogen and Progesterone level, Follicle stimulating hormone (FSH), Luteinizing hormone (LH), the number of the growing follocles, and the number of the total and differential count of the white blood cell count.


Article
Study the relation between different water parameters for Evaluating the Reverse Osmosis Unit performance In Al-Dora Refinery Water treatment plant.
دراسة العلاقة بين خواص الماء المختلفة لتقييم أداء وحدة التنافذ العكسي في محطة معالجة ماء مصفى الدورة

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Abstract

Reverse Osmosis is an excellent process applied in the works of water desalination usually for the production of water relatively free of salts for industrial purposes especially in establishments causing thermal pollution, as in Al-Dora refinery. The aim of this research is to analyze the water parameters, including (Total Dissolved Solids (TDS), pH-value, Turbidity, residual chlorine, Total Hardness and Alkalinity) which affect the efficiency of the (RO) unit in AL-dora refinery water treatment plant, and comparing concentrations of these parameters with the allowable standards. The weekly mean of daily readings have been taken for the period from 2008-2011, where the removal efficiency(RE%) of the unit was good and within the standard specifications , the relation between RE% for TDS and the other variables are strong during the period )The correlation coefficient magnitude is 0.865). ,except the year 2010,which is not within the standard specifications because of :Tigris river level descent, badness of pretreatment system lead to increase the salts and damaged membranes for desalination.


Article
Using of Multi-agent based simulation method in investigating consumer behavior.
استعمال طريقة المحاكاة المعتمدة على الوكلاء المتعددين((MABS في مجال دراسة سلوك المستهلك.

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Abstract

This study was amid to identify opportunities and benefits resulting from using multi-agent based simulation in investigations of consumers behaviour. There is described the essence of the method, discussed the main directions of its applications and identified complementarities to other approaches, which are used in the analysed scientific area.


Article
The diagnostic value of Hepatitis C genotyping by Real time-PCR in Iraqi patients
القيمة التشخيصية للتنميط الجيني لالتهاب الكبد الوبائي نوع (ج) بطريقة

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Abstract

In this study, fifty patients diagnosed with hepatitis C infection (samples) were collected from March 2011 to January 2012,the genotyping for Iraqi patient were observed by used Real time-PCR as following genotype 1 form 46%, type 4 form 40%, type 3 form 8% and type 2 form 6%, This study showed that the most prevalent genotype in Iraqi patients type 1 then type 4 forming together 86% rather than other types and because these types don't well respond to treatment the dose and time of the therapy are increased in these patients.

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