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Wheat flour was treated with α-amylase at 5, 7.5 and 10 ppm levels to prepare betifore-type cookies. The rheological properties of dough and sensory properties of betifore were evaluated. Physical properties of betifore prepared with 7.5 ppm α-amylase were also evaluated. Water absorption of dough was not affected by treating wheat flour with α-amylase. Dough stability, (P) value, (P/L) ratio and (W) value were decreased by treating wheat flour with α-amylase, whereas the (L) value showed an opposite trend. Treating wheat flour with 7.5 ppm α-amylase reduced (W) value from 229×10-4 to 149×10-4 joule. This value indicated that the wheat flour is more suitable for betifore making. Betifores prepared with 7.5 ppm α-amylase had higher mean scores for all sensory properties, spread ratio and spread factor than the control. Key words: Wheat flour, α-amylase, Mixolab, Alveograph, Farinograph, Betifore. References AACC 2000. Approved Methods of the American Association of Cereal Chemists. St. Paul, MN, USA Al-Dmoor, H.M. 2013. Cake flour: Functionality and quality (review). European Scientific Journal, 9: 166-180. Barrera, G.N., Perez, T.G., Ribotta, P.D., Leon A.E. 2007. Influence of damaged starch on cookie and bread-making quality. European Food Research and Technology, 225: 1 –7. Belderok, B.2000. Developments in bread-making processes.Plant Foods for Human Nutrition,55: 1-39. Caballero, P.A., Gomez, M., Rosell, C.M. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzyme combination. Journal of Food Engineering, 81: 42–53. Cauvain, S., Young, L. 2006. Ingredients and their influences. In Cauvain S. and L. Young (eds.) Baked Products. Science, Technology and Practice. Oxford, Blackwell Publishing, pp: 72-98. Chopin Applications Laboratory 2009. Mixolab Applications Handbook, Rheological and Enzymatic Analysis: The Mixolab System: the complete analyzer for research and quality control, Garenne – France, pp: 7-14. Curik, D., Karlovic, D., Tusak. D., Petrovic, B., Dugum J. 2001. Gluten as a standard of wheat flour quality. Food Technology and Biotechnology, 39: 353–361. Elkhalifa, A.E.O., El-Tinay A.H. 2002. Effect of cysteine on bakery products from wheat–sorghum blends. Food Chemistry, 77: 133–137. Goesaert, H., Brijs, K., Veraverbeke, W.S., Courtin, C.M., Gebruers, K., Delcour, J.A. 2005. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science and Technology, 16: 12–30. Goesaert, H., Slade, L., Levine, H., Delcour, J.A. 2009. Amylases and bread firming – an integrated view. Journal of Cereal Science, 50: 345–352. Haros, M., Ferrer, A., Rosell, C.M. 2006. Rheological behaviour of whole wheat flour, IUFOST 13th World Congress of Food Science and Technology, Nantes, France, pp: 1139-1148. Hassan, A.A., Mansour, E.H., ElBedawey, A.A., Zaki, M.S. 2014. Improving dough rheology and cookie quality by protease enzyme. American Journal of Food Science and Nutrition Research, 1: 1-7. Inrani, D. and Venkateseara Rao G. 2006. Effect of additives on rheological characteristics and quality of wheat. Journal of Texture Studies, 37: 315–338. Iuliana, B., Georgeta, S., Violeta, I. 2008. Improvement of dough rheology and bread quality by enzymes combination. Bulletin UASVM Agriculture, 65: 194- 199. Kahraman, K.,Sakıyan, O.Ozturk, S.,Koksel,H., Sumnu, G.Dubat, A. 2008. Utilization of Mixolab®to predict the suitability of flours in terms of cake quality. European Food Research and Technology, 227: 565-570. Khalil, A.H., Mansour, E.H., Dawoud, F.M. 2000. Influence of malt on rheological and baking properties of wheat-cassava composite flours. LWT – Food Science and Technology, 33: 159-164. Koksel, H., Kahraman, K., Sanal, T., Ozay, D.S., Dubat, A. 2009. Potential utilization of Mixolab for quality evaluation of bread wheat genotypes. Cereal chemistry, 86: 522-526. Mansour, E.H., Khalil A.H., El-Soukkary, F.A. 2003. Production of low-fat cookies and their nutritional and metabolic effects in rats. Plant Foods for Human Nutrition, 58: 1–14. Ozturk, S., Kahraman, K., Tiftik, B., Koksel, H. 2008. Predicting the cookie quality of flours by using Mixolab®. European Food Research and Technology, 227: 1549-1554. Pedersen, L., Kaack, K., Bergsǿe, M.N., Adler-Nissen J. 2004. Rheological properties of biscuit dough from different cultivars and relationship to baking characteristics. Journal of Cereal Science, 39: 37–46. Synowiecki, J. 2007. The Use of Starch Processing Enzymes in the Food Industry. In J. Polaina and A.P. MacCabe (eds.), Industrial Enzymes. Structure, Function and Applications, Dordrecht, Springer, pp: 19-34. &nbsp

Antioxidant and antimicrobial substances were extracted from potato peels by using different solvents (water and both methanol and ethanol at a concentration of 80 and 100 %). The potato peel extracts were evaluated for yield extract, antioxidants activity, total phenols and total flavonoids. The best extracts were selected for their efficacy as an antioxidant and antimicrobial. The proximate composition of dried potato peels indicated that total carbohydrates (65.47 %) were the major compound, while total lipids (2.60 %) were the minor compound. Potato peel methanol extract at concentration 80 % (PPME) had higher yield extract (10.42 %), total phenols (3.78 mg GAE g-1 DW), total flavonoids (0.13 mg Rutine g-1 DW) and antioxidants activity (80.86 %) than other solvent extracts. The vanillic (176.64 µg/ l) and hesperdin (6058.52 µg/ l) were the most abundant phenolic and flavonoid compounds, respectively in PPME. Induction period (using Rancimat instrument) was increased from 5.95 hr for sunflower oil free from PPME to 10. 9 and 11 hr for sunflower oil containing 200 and 400 ppm of PPME, respectively, comparing with 14 hr for sunflower oil containing 200 ppm of butyl hydroxyl toluene (BHT). PPME at 400 ppm was more effective in inhibiting of both gram-positive and gram-negative bacteria and C. albicans than ampicillin.

This study was conducted to evaluate the possibility of partial replacement of yellow corn flour with rice bran protein concentrate (RBPC) to prepare highly nutritive and acceptable tortilla.The crude protein and total ash contents of tortilla were increased (p ≤ 0.05) by increasing the level of RBPC in a tortilla. However, total carbohydrates, crude fat and crude fiber had an opposite trend. The caloric values of tortilla were not affected (p > 0.05) byRBPC. Alkaline water retention capacity of the tortilla was increased (p ≤ 0.05) by increasing RBPC levels in the tortilla.However, it was decreased (p ≤ 0.05) by increasing the storage period from 24 to 72 hours.Tortillaprepared with RBPC had darker color than control tortilla. Tortilla prepared with 7.5% RBPC had higher lysine (27.31%) and tryptophan (33.33%) than control tortilla. In-vitro protein digestibility of tortilla was increased (p ≤ 0.05) by increasing the RBPC up to 7.5%.Control tortilla had sensory rating scores ranged from 4.35 (neither like nor dislike) to 6.75 (like very much) for all sensory properties. However, tortilla prepared with 7.5% RBPC had rating scores ranged from 5.35 (like moderately) to 6.95 (like very much) for all sensory properties.The results showed that partial replacement of corn flour with 7.5% of RBPC resulted in an improvement in the nutritive value and overall acceptability of the tortilla.

This study was aimed to evaluate the effects of germination process on melatonin, total phenols, total flavonoids and antioxidant activities of broad beans (Vicia faba L.), lupine seeds (Lupinus albus), chickpea seeds (Cicer arietinum L.), lentil seeds (Lens culimaris), fenugreek seeds (Trigonella foenum-graecum L.) and common beans (Phaseolus vulgaris) fractions (cotyledons, radicles and seed hulls). Radicle length of germinated legumes and sensory properties of legumes after 6 days of germination were also evaluated. Fenugreek and chickpea seeds had higher melatonin (54.22 and 24.42 ng/g), total phenols (5.79 and 5.68 mg gallic acid/g) and total flavonoids (8.86 and 8.43 mg quercetin/g), respectively than other legumes however, common beans showed the lowest values. Broad beans and lentil seeds had the highest antioxidant activities while lupine seeds showed the lowest value among all other legumes. The mean values of melatonin for cotyledons, radicles and seed hulls were increased by 386.26, 261.98 and 183.22%, respectively compared with the third day of germination. The increases in melatonin content of legume fractions were parallel to the increases in radicle lengths, total phenols, total flavonoids and antioxidant activities throughout the germination time. Overall acceptability of legumes had rating scores ranged between like moderately and like very much except for chickpea which had rating score described as like slightly. Keywords: Melatonin, Legumes, Germination, Radicle length, Total phenols

Mashed pumpkin or mashed potato was used in the tilapia fish burger formulation. The proximate composition, cooking characteristics, chemical quality, color, texture and sensory properties of tilapia fish burgers were evaluated. Fish burgers formulated with different replacement levels of mashed pumpkin or mashed potato had higher moisture and carbohydrate contents and lower protein, fat, ash and energy values than control fish burger. Fish burgers formulated with mashed pumpkin or mashed potato had lower total volatile nitrogen (9.45–11.20 mg N/100 g), trimethylamine (2.24–2.59 mg N/100 g) and thiobarbituric acid (0.185–2.51 mg malonaldehyde/kg) values than control fish burger. Fat retention (167–173%) and juiciness (3.84–4.84%) were increased with replacement levels of mashed pumpkin or mashed potato. However, cooking yield had an opposite trend. Moisture retention of fish burger formulated with mashed pumpkin or mashed potato up to 15% replacement level was similar to control fish burger. Lightness (L∗) redness (a∗) and hue angle were not affected by replacer type. Yellowness (b∗) and hue angle were not affected by replacer level. Fish burger formulated with mashed pumpkin or mashed potato had higher redness (a∗) than control fish burger. Hardness was increased with replacement level of mashed pumpkin or mashed potato. Cohesiveness and springiness were not affected by replacer level and type. Mashed pumpkin or mashed potato fish burger had rating scores ranged between 7.2 (like moderately) and 8.20 (like very much) of all sensory properties. Keywords: Fish burger, Cooking yield, Fat retention, Hardness, Sensory properties

Antioxidant activity of olive leaf, olive pomace and olive virgin oil as affected by ethanol, ethyl acetate and chloroform solvents were evaluated. Ethanol extracts of olive leaf and olive pomace as well as chloroform extract of olive virgin oil had higher antioxidant activity than those from other solvents. Leaf ethanol extract and α-tocopherol had the similar antioxidant activity. Pomace ethanol extract had a higher (p ≤ 0.05) antioxidant activity than that of α-tocopherol however; virgin oil chloroform extract had a lower (p ≤ 0.05) antioxidant activity than that of α-tocopherol. Antioxidants of leaf ethanol extracts were heat-stable with retaining 67.04, 74.15, and 75.60% of its activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidants of pomace ethanol extracts were fairly heat-stable with 57.71, 63.75, 51.73% activity after dry heating at 100°C for 30 min, boiling at 100°C for 35 min and autoclaving at 121°C for 30 min, respectively. Antioxidant activities of leaf ethanol extract, pomace ethanol extract and virgin oil chloroform extract extracts were the maximum at pH 5.5. The induction periods of sunflower oil with 1% pomace ethanol extract, leaf ethanol extract and virgin oil chloroform extract were increased by 42.22, 35.56 and 16%, respectively as compared with the control sunflower oil. Pomace ethanol extract and leaf ethanol extract might be promising sources of natural antioxidant to be used in food products.

The present study aims to investigate the effect of replacing wheat flour in balady bread with different levels of date fiber (DF) on the body weight gain, feed efficiency ratio, triglyceride, lipoprotein, blood glucose, liver functions and kidney functions of hypercholesterolemic rats. Body weight gain, feed efficiency ratio, triglyceride, total cholesterol, LDL, VLDL, blood glucose, liver functions and kidney functions were decreased by feeding rats with balady bread prepared with different levels of DF. All these parameters were decreased by increasing the level of DF in the bread. However, HDL values had an opposite trend. Feeding rats with bread diets prepared with 20% DF for 4 weeks returned body weight gain, blood glucose, AST, albumin and creatinine in hypercholesterolemic rats to the normal values in negative control rats. However, triglyceride, total cholesterol, LDL, VLDL, ALT, total protein and ureain hypercholesterolemic rats did not return to the normal values in negative control rats.

Composite flours were formulated from 53.5-54.5% rice flour, 25% corn starch, 10% chickpea flour and 10% defatted soy bean flour with 1% carboxy methyl cellulose (CMC), or 1.5% CMC or 0.25 xanthan + 0.25% CMC or 0.25% guar gum + 0.25 CMC. Batter properties and cupcake quality of wheat flour and composite flours were evaluated. Mixolab profile, Mixolab simulator mode, chemical composition, physical properties, crust color, crumb color, alkaline water retention capacity and sensory properties of cupcakes were evaluated. Composite flours had higher water absorption and dough stability than control flour. Dough development time and dough weakening values of composite flour were so close to wheat flour.The C1 and C2 values were not affected by replacing wheat flour with composite flours. The C3, C4 and C5 values of wheat flour were higher than composite flours. Composite flour cupcakes had highercrude protein and total ash contents and lower carbohydrates content than control cupcake. Weight of all cupcakes did not differ. Specific volumes and height of composite flour cupcakes containing 1 and 1.5% CMC were higher than control cupcake and other composite flour cupcakes.Composite flour cupcakes had lighter crust color than control cupcake.Composite flour cupcake containing 1.5% CMC had the darker crumb color among all cupcakes. The other composite flour cupcakes had lighter crumb color than the control cupcake. Composite flour cupcakes had lower alkaline water retention capacity than control cupcake. Alkaline water retention capacity of cupcakes was decreased by increasing storage period.Overall acceptability of control cupcake had rating score described as like extremely. Composite flour cupcakes containing 1.5% CMC, 0.25 xanthan + 0.25% CMC and 0.25% guar gum + 0.25 CMC had rating score described as like very much.The produced cupcake from gluten free flour was as good as the wheat product.

This study was carried out to evaluate chemical composition, chemical, physical, microbiological and sensory properties of uncooked and semi-fried coated tilapia fillets which manufactured by using two spices mixtures and their volatile oils i.e., garlic and cumin (GC) and garlic and parsley (GP) during frozen storage at -18oC for 3 months, Also, chemical components, antioxidant and antimicrobial activities of garlic, cumin and parsley volatile oils and their mixtures were evaluated. Results indicated that volatile oils and their mixtures can be sorted according to their antioxidant and antimicrobial activities potency in the following descending order: GC > GP > garlic > cumin > parsley. Proximate composition of coated tilapia fillets were not affected by the type (GC or GP) and form of additives (volatile oils or spices powder) but significantly affected by cooking process and frozen storage period at -18oC. Moisture content of coated tilapia fillets was significantly decreased by semi-frying process. However, crude protein, crude fat, total ash and carbohydrates contents were significantly increased by semi-frying process. Coated tilapia fillets prepared without additives had significantly higher TVN, TMA, TBA, pH, water holding capacity values and cooking loss than tilapia fillets coated with different types of additives. Also, spices volatile oils mixtures were more effective than spices powder mixtures on reduction of TVN, TMA and TBA values. Semi-fried coated tilapia fillets had significantly lower TVN, TMA, water holding capacity, plasticity and cooking loss but significantly higher TBA and pH values than uncooked coated tilapia fillets. The T.V.N, TMA, TBA, pH and cooking loss values of coated tilapia fillets were significantly increased by frozen storage period increment. The uncooked tilapia fillets coated without additives had higher total bacterial count, coliform, staphylococcus aureus, lipolytic and proteolytic bacteria counts than uncooked tilapia fillets coated with different additives. Also, the total bacterial counts decreased by the semi-frying process. However, other types of bacteria were inhibited by semi frying process. Also, coating tilapia fillets with spices powder mixtures and their volatile oils mixtures led to improve sensory properties compared with control. Moreover, volatile oils mixtures more effective in improving sensory properties and decreasing microbial load of tilapia fillets.

This study was conducted to study the possibility of partial replacement of wheat flour with SRB to prepare high nutritive value cupcake and pan bread and partial replacement of yellow corn flour with RBPC to prepare value-added tortilla. Quality characteristics of the cupcake, pan bread and tortilla were evaluated. The RBPC had higher crude protein and lower crude fat, total ash, total carbohydrates contents, and caloric value than SRB. The RBPC had higher levels of essential amino acids than SRB. The RBPC had higher water absorption, oil absorption, foaming capacity, foaming stability and emulsifying stability and lower bulk density than SRB. The proximate composition, height, weight, volume, specific volume, specific gravity, in-vitro protein digestibility and textural profile of cupcake and pan bread were affected by increasing the level of SRB in the cupcake and pan bread formulas. Cupcake and pan bread prepared with SRB had darker crust and crumb colors than the control. Sensory properties of the cupcake and pan bread prepared with 5% SRB were similar to the control. The crude protein, total ash and alkaline water retention capacity of tortilla were increased by increasing the level of RBPC. However, total carbohydrates, crude fat and crude fiber had an opposite trend. Tortilla prepared with RBPC had darker color than the control tortilla. Tortilla prepared with 7.5% RBPC had higher lysine (27.31%) and tryptophan (33.33%) than control tortilla. In-vitro protein digestibility of tortilla was significantly increased by increasing the RBPC up to 7.5%. The tortilla prepared with 7.5% RBPC had higher rating score of overall acceptability than control tortilla.

This study was carried out to evaluate the effect of adding natural additives (rosemary, cardamom and liquid smoke) and their levels (0.5 or 1.0%) on chemical composition, chemical, physical, microbiological and organoleptic properties of duck and chicken liver pastes during cold storage at 4±1oC up to 25 days. Rosemary liver paste had significantly lower (p ≤ 0.05) TVN, TBA, PV and AV values, total bacteria and spore-forming bacteria. Chicken burger prepared by replacing chicken meat with 20, 40 and 60% of some by-products such as gizzard and mechanical deboned chicken meat (MDCM) and stored at -18±1oC for 6 months. Chicken burger formulated with gizzard had significantly higher (p ≤ 0.05) moisture content, crude protein, total ash, cooking loss and shrinkage but significantly lower TVN, TBA, PV, pH, water holding capacity and plasticity than chicken burger formulated with MDCM.

Functional food is an interesting research area in processed food industry. High fiber bread is one of the known products categorized in functional food which is health beneficial. The current study was designed to incorporate date fiber flour at different levels (5, 10, 15, 20, 25, 30, 35 and 40%) in bread making as a partial substitute of wheat flour. chemical composition and properties of wheat and date fiber flours were determined. Also, the effects of different levels of date fiber on rheological, physical, chemical, physico-chemical and sensory properties of pan and balady breads were evaluated. Moreover, the effect of bread containing date fiber on hypercholesterolemic rats was evaluated. Farinograph parameters of pan and balady bread doughs revealed that water absorption of DF blends was clearly increased by increasing the level of DF. Pan and balady bread dough formulated with DF had darker color and higher redness and yellowness than control. The loaf volume, height and specific volume of pan and balady bread decreased gradually by increasing the level of DF, while the loaf weight increased. The alkaline water retention capacity (AWRC) in control bread as well as bread containing DF was decreased as the time of storage increased. Pan breads made with DF substitution up to 20% were overall acceptable by panelists. The sensory results indicated that wheat flour could be substituted up to 25% using DF without drastically affecting balady bread quality. All sensory attributes of balady bread were not affected by washing DF.

In this study, ethanol extracts, ethyl acetate extracts and chloroform extracts of olive leaves, pomaces and virgin oil of picual and coratina cultivars were examined for their antioxidant activities. Coratina pomace ethanol extract had higher antioxidant activity(99.90%)than α-tocopherol (80.40%). Coratina pomace extracts had 97 mg gallic acid/g dried sample total phenols and 23.83 mg rutin acid/g dried sample total flavonoids. E-vanillic, salicylic, pyrogallol, benzoic acid, and catechin were the most abundant phenolic compounds in coratina pomace ethanol extract which represented 82.65% of the total phenolic compounds. Naringin, luteolin, hispertin, and quercetin were the most abundant flavonoid compounds in coratina pomace ethanol extract which represented 85.82% of the total flavonoids compounds. The coratina pomace ethanol extract had 7.53 h induction period of sunflower oil which represented 92.75% of α-tocopherol. Therefore, coratina pomace ethanol extract was selected for improving the shelf-life of carp fillets and carp burgers during storage at 5°C for 16 days. Carp fillets treated with coratina pomace ethanol extract at the concentration of 250 ppm and dipping time of 30 min and stored at 5°C for 16 days had lower TBA values, total bacteria, psychrophilic bacteria, lipolytic bacteria, proteolytic bacteria, total yeast and mold counts and rancid odor (described as very slight) as compared with the untreated sample (described as very strong). Fat retention and juiciness of carp fillets were increased and moisture retention and shrinkage decreased, however, the cooking yield was not affected. Carp burgers treated with coratina pomace ethanol extract at the concentration of 250 ppm and dipping time of 30 min and stored at 5°C for 16 days had lower moisture content, TBA values, total bacteria, psychrophilic bacteria, lipolytic bacteria, proteolytic bacteria and total yeast and mold counts than untreated sample. However, crude protein, crude fat, total ash and total carbohydrate contents had an opposite trend. Carp burgers stored at 5°C for 16 days in nitrogen packaging condition had lower mean TBA values, total carbohydrate than carp burgers stored in air packaging condition either in uncooked or cooked burgers. However, moisture, crude fat, total ash and crude protein contents had opposite trend. The total aerobic bacteria and psychrophilic bacteria counts were reduced by the cooking process either with air or nitrogen packaging conditions. However, lipolytic bacteria, proteolytic bacteria and total yeast and mold counts were inhibited by the cooking process. The uncooked carp burgers had mean rating scores ranged between like moderately (7.0) and like very much (8.0). However, cooked burgers had mean rating scores ranged between neither like nor dislike (5.26) and like moderately (7.0).

This study was aimed to evaluate the effects of germination process on radical length of broad bean, lupine seeds, chickpea seeds, black lentil seeds, fenugreek seeds and common beans as well as melatonin content, total phenols, total flavonoids and antioxidant activities of legume fractions. Sage, thyme, chamomile, peppermint and turmeric were extracted with 100% methanol, 50% methanol and water. Antioxidant stability of these extracts was evaluated by incubating at 30-80˚C for 30 and 60 min, at pH 4-8.5 for 30 min and storage in light and dark at room temperature (~25˚C) for 4 weeks. The effects of soaking in hot water (60-95oC) for different time on the melatonin content, total phenols, total flavonoids and antioxidant activities of herbal and turmeric teas were also evaluated.

This study was conducted to prepare surimi from breast and leg spent hen meat and stored at -18°C for 3 months. Spent hen sausage was prepared by replacing spent hen meat in the sausage formula with 10, 20 and 30% breast and leg type surimi and stored at -18°C for 5 months. Chicken kobeba was prepared by soaking in different acidic marination solution with 5% soy sauce (lime juice: water, 1:3, v/v, propionic acid 1% and acetic acid 1%) and stored at -18°C for 5 months. The proximate composition, chemical and physiochemical properties, cooking characteristics, microbiological analysis and sensory properties of prepared products were evaluated.

This study was carried out to use germinated chickpea and pea for 72 hr. as a source of protein and iron at levels of 10, 20 and 30% as well as tomato pomace powder as a source of antioxidant for preparing healthy snacks for anemic patients. These extrudates were evaluated chemically, nutritionally as well as their antioxidants activity and physical properties. Also, effect of storage for 3 months on their different properties as well as biological evaluation of iron bioavailability was studied. Results showed that germination of chickpea and pea caused a significant decrease in antinutrients while in-vitro protein digestibility and bioavailable iron improved. Significant differences were found in chemical constituents of raw materials, germinated chickpea and pea had higher contents of iron (9.40 and 8.73%). Tomato pomace powder recorded the highest antioxidant activity. Addition of germinated chickpea and pea in corn extrudates led to increase their protein, fat, fiber, ash, mineral and antioxidant activity while carbohydrates decreased. Extrusion process caused a significant decrease in moisture, protein, fat and mineral contents while carbohydrates increased. Fiber, ash, Fe and Zn contents were not affected. Also, phytic acid decreased by 38.79 – 46.51% and tannic acid by 37.86 – 43.61% while in-vitro protein digestibility improved by 6.37 - 12.30%. Extrusion process caused significant increases in total phenolic content and antioxidant activity of chickpea extrudates by 1.92 – 7.94% and 1.94 – 9.42% and pea extrudates by 2.43 – 13.56% and 9.42 – 30.87%. On contrary, total phenolic and antioxidant activity of chickpea and pea together extrudates reduced by 7.05 – 19.8% and 7.61 – 9.79%, respectively. Concerning physical properties, with increasing germinated chickpea or pea level in the extrudates, expansion ratio, porosity and water solubility index decreased while bulk density, apparent density and water absorption index increased in contrast with control. Organoleptic evaluation showed that germinated chickpea and pea flours can be added successfully in corn snacks up to 20% with slight changes that not affected in acceptability of the extrudates. The selected extrudates contained higher essential amino acid except lysine and sulphur amino acid. Storage of extrudates did not affect their physical, sensory and microbial properties while antioxidant activity affected. All rats groups fed the selected extrudates showed high values of anemia parameters as well as RBV of iron which were 86.01 % for blend 3, 79.11% for blend 1 and 75.62% for blend 2. Therefore, germinated chickpea and pea flours can be added up to 20% and tomato powder for preparing healthy corn snacks.

Wheat is an important part of the daily diet of millions of people but wheat products consumed in various forms are also responsible for food allergies. This investigation was carried out to study the ability of production of gluten – free bakery products from composite flour types, after study the effect of their chemical and rheological properties on the cupcake and fino bread quality. Utilization of legumes and germinated seeds (which are considered important sources of different nutrients) in gluten – free bakery production aimed to increase their nutritional and biological value. Some materials such as hydrocolloids and (gums) have been used to imitate the viscoelastic properties of gluten. The hedonic scores of all the cupcakes and fino bread were generally high indicating a strong (p ≤ 0.05) consumer appeal for wheat flour and some samples of composite flours. The results showed that cakes and fino bread produced from composite flours had excellent chemical composition and high biological values. From the results we could concluded that some of composite flours were suitable for cupcake and fino bread production.

Surimi is purified protein which prepared by washing minced fish flesh after removing thorn which produced to improve the nutritional value of some food products (noodles, couscous and macaroni) which are widely appeared in the Egyptian markets, so as to raise the protein and minerals (ash) content of these products. The effect of different additives concentrations cryoprotectant (sucrose, sorbitol and tri polyphosphate) on the characteristics of produced surimi was evaluated. The dried surimi were prepared from common carp fish (Cyprinus carpio) and catfish (Claries anguillaris) and used as supplements at 2%, 4%, and 6% levels in bakery products. Chemical composition, microbiological aspects, amino acids, fatty acids, quality aspects as well as the sensory evaluation of the supplemented products were carried out. The obtained results indicated that the moisture, protein, fat, ash, carbohydrates content (%) of dried common carp surimi were 9.40 %, 79.77 %, 4.24%, 3.53%, 12.46% while it were %8.50,%67.97,%16.25,%4.07,%11.71 for fish catfish surimi (on dry weight basis), respectively. The total aerobic bacterial count (T.A.B.C.) was the only detected microorganisms in dried surimi from common carp fish. On the other hand, Staphylococcus spp., Coliform group, Salmonella and Shigella, anaerobic bacteria and mold & yeasts did not detected. Dried surimi prepared from catfish and carp fish could be added to the products (couscous and macaroni) up to 6% with high organoleptic acceptability.

Antioxidant characteristics of ginger roots, guava leaves, guava seeds, orange peel, sesame coat, rice bran and wheat germ as affected by ethanol, ethyl acetate, chloroform, hexane and petroleum ether were evaluated. Petroleum ether extract of ginger roots, ethanol extracts of guava leaves, guava seeds, orange peel and sesame coat and ethyl acetate extracts of rice bran and wheat germ appeared to possess higher antioxidant activity than those from other solvents. Ginger roots, orange peel and guava leaves exhibited higher antioxidant activity than that of α-tocopherol, while guava seeds, sesame coat, rice bran and wheat germ had lower antioxidant activity than that of α-tocopherol. Guava leaves extract had the highest total phenolics content among the other plant material extracts followed by ginger roots, sesame coat and orange peel extracts. However, total flavonoids content was the highest in ginger roots extract followed by guava leaves extract. Ferulic was the highest phenolic compounds in guava leaves and sesame coat extracts. However, chlorogenic acid was the highest phenolic compounds in ginger roots extract. Antioxidants in ginger roots, guava leaves and sesame coat extracts as well as α-tocopherol were heat stable with 73.1, 73.8, 66.7 and 71.6% activity, respectively, after heating at 100°C for 180 min. Induction periods of sunflower oil containing 2% guava leaves and 2% ginger roots extracts were increased by 230.6% and 226.7%, respectively. However, induction period of sunflower oil containing sesame coat was increased by 174.1%, at 0.5% concentration. Similar increment was found for the protection factor. Ginger roots, guava leaves and sesame coat might be promising sources of natural antioxidant to be used in food products.

An alkaline protease was extracted from acetone powder of the viscera of boltifish (Tilapia nilotica) with distilled water, precipitated from the extract by 40-60% (NH 4 ) 2 SO 4 and then dialyzed. Enzyme homogeneity studies by polyacrylamide gel electrophoresis (PAGE) illustrated that the enzyme was homogenous. Sodium dodecyl sulfate-PAGE showed a molecular weight of 23.0 kDa. The optimal pH and optimal temperature were 8.0 and 45C, respectively, with casein as a substrate. A remarkable stability was observed under alkaline conditions (pH 6.0-10.0), where more than 90% of the enzyme activity was maintained. In the acidic region (pH2.0-6.0), the enzyme retained more than 50% of its activity. Furthermore, the enzyme retained 85.4 and 41.8% of its activity after heating at 50 and 60C for 120 min, respectively, while the relative activity after heating at 70C for 120 min was 5.25%. The alkaline enzyme lost most of its activity when incubated at 80C for 30 min. A high percentage of total enzyme activity was inhibited when the enzyme was incubated with 50 mM of either soybean trypsin inhibitor or ethylenediaminetetraacetic acid. The presence of NaCl and CaCl 2 at 10 mM concentration increased the enzyme activity by 6.9 and 10.6%, respectively.

In this study, the manufacture of new types of untraditional agricultural sources in the Egyptian market or the global market of fruit and vegetables and plant materials with high nutritional value and variety but is not used on a commercial scale. In the beginning was the use of mint, papaya and Hibiscus of new types of jams and after sensory evaluation got samples jam papaya and and mint to accept sensory high. For this study tended to add vanilla pulp mango pulp apples to the work of the various combinations and after many sensory experiences by sensory arbitrators got seven combinations of high results of the evaluation of sensory high, namely, (jam Hibiscus, mint jam and jam with papaya mango pulp ratio of 25%). The analysis of the raw materials used in the study is chemically and nutritionally the results showed the increase of these raw materials, vitamins and minerals and contain a percentage of protein and high content of carbohydrates. Three were analyzing samples prepared from non-traditional jam nutritionally and then these mixtures microbiology to study the safety evaluated by sensory evaluation and found to be safe from the microbiological. It was an experiment the jam with a concentration of 62 Brix manufactured u was used in the rest of the study, therefore, was three mixtures manufactured in this way were chemically and nutritionally analyzed and Microbiology. It was measure the rheological properties the results of the analysis rheileology that all selected mixtures behave non-Newton behaviour "pseudo plastic" with stress subordination has been studying the effect of temperature on the strength of these mixtures and found that heat a large effect on the strength of these foods has been the activation energy account and through these tests found These mixtures are of a good and proper strength.

The aim of this study was to prepare extruded corn products from 90% yellow corn grits and 10% corn starch with 5, 10 and 15% replacement levels of dried or dried after fried common carp fish at the expense of yellow corn grits. The chemical, physical, sensory properties and microbiological analysis of extruded corn products were evaluated during storage at room temperature for 3 months. Extruded corn products formulated with different replacement levels of carp fish had higher moisture, crude protein, crude fat and energy than control sample. The TVN, TMA, TBA, bulk density, shear force and water absorption index of extruded corn products were increased by increasing the replacement levels of carp fish. However, expansion ratio, water solubility index and total bacterial counts had an opposite trend. Extruded corn products formulated with dried carp fish had higher crude protein, TVN, TMA, expansion ratio, water absorption index, water solubility index and total bacterial counts and lower crude fat, energy, TBA, bulk density and shear force than those formulated with dried after fried carp fish. The TVN, TMA, TBA and total bacterial counts of extruded corn products formulated with different replacement levels of carp fish were increased by increasing storage period. Proteolytic bacteria count, lipolytic bacteria count and total yeast and mold did not detect in all samples during storage period. Sensory properties of extruded corn products had rating scores described as like moderately.

An acidic protease was extracted from acetone powder of the viscera of bolti fish (Tilapia nilotica) in acidified distilled water and precipitated from the resulting extract by ammonium sulfate followed by dialysis and its kinetics studied. The crude enzyme was purified using gel filtration; its homogeneity and molecular weight were studied. The enzyme showed highest activity and purification-fold when precipitated at 40–60% ammonium sulfate. Purification fold and activity were increased after purification by dialysis and gel filtration on Sephadex G-100. Homogeneity studies, by polyacrylamide gel electrophoresis, illustrated that the enzyme was homogeneous only after purification by the gel filtration step. Sodium dodecyl sulphate polyacrylamide gel electrophoresis showed a molecular weight of 31.0 kDa. The optimal pH and optimal temperature were 2.5 and 35°C, respectively. The enzyme showed pH stability between 2 and 6. It retained more than 50% of its activity after heating between 50 and 60°C for 30 min, and 40.2 and 74.9% after heating between the same temperatures for 120 min. The K m and V max values of enzyme were 0.77 mM and 2.22 mM/min, respectively, while the catalysis efficiency (V max /K m ) was 2.88. A high inhibition percentage of total enzyme activity was obtained when the enzyme was incubated with 50 mM of both soybean trypsin inhibitor and ethylenediaminetetraacetic acid. The presence of either NaCl or CaCl 2 at 10 mM concentration increased the enzyme activity by 20.5% and 31.2%, respectively.

Protein isolates were prepared from both sweet and bitter lupin seed flours by two different methods, i.e. by alkaline water extraction/isoelectric precipitation (P1) and by micellisation (MI), and studied with regard to nutritional quality and functional properties. Protein solubility of both lupin seed flours was increased as sodium chloride concentration increased up to 1.0 M, then decreased. The minimum protein solubility of bitter lupin seed flour was quite sharp at pH 4.5, while it exhibited a broad pH range of 4.3–4.9 for sweet lupin seed flour. No significant (P 0.05) difference between bitter isolates in their alkaloid contents, while both sweet lupin isolates were free of total alkaloids. Bitter lupin isolate-PI had significantly (P