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This study was aime to investigate the effect of addition different concentration of celery leaves to white soft cheese ,Treated cheese between 2018-2019, ,The finely Celery (Apium graveolens) leaves were adding to crude white cheese after texturizing in three leveles included (A,B,C) in addition of control antimicrobial activity of celery treated cheese against total account bacteria and coliform bacteria was estimated during (0, 5, 10, 15, 20) days. The results were shown that the higher concentration of celery in treated cheese, had a lower concentration of protein, lipid and ash content ( 16.81,15.13 and 4.30% respectively, but it had a higher moisture content 59.50%.also the total bacteria counts were decreasing significantly (0.05 P)with accumulative of cheese during astorage periods, it was reached to 1.3x105 , 9.5x103, 9x103, 7.62x103 , 1.05x104 (cfu/g) respectively comparing with control samples,the number of coliform bacterial in celery treated cheese, at concentrations 15% was achieved significant difference comparing with other samples ( 8x103,10.2x104, 9.7x104 , 8.9x105, 9.5x107( log cfu/g ) respectively.

There is a compelling epidemiological evidence that fruit and vegetable consumption plays an important role in inhibiting development of chronic disorders. Pomegranate (Punica granatum L.) peels have achieved a great attention for its health benefits in the last years. Therefore, pomegranate peels were chemically estimated and introduced (by 1.0, 2.0 or 5.0%) in the tested pan bread formulas. It was found that the pomegranate peels contained detectable amount of fiber and ash (12.52 and 6.02%, respectively) and lower amounts of protein and carbohydrates (3.77 and 76.61%, respectively) in relative to that found in wheat flour (0.92, 0.50, 12.25 and 85.55%, respectively). Consequently, as the pomegranate peels level increased, the fiber and ash were increased while the protein and carbohydrates were decreased in the resulted pan bread. Loaf and specific volume showed no specified model with the pomegranate peels level increased. On contrary, each of pomegranate peels level addition was increased as the fermentation time increased. The pan bread staling (measured as % Alkaline water retention, AWRC) was enhanced as the increased of pomegranate peels level addition. Sensory evaluation of the tested samples showed that 1% pomegranate peels pan bread seemed to be more closed to the control sample than the other pan bread (2.0 or 5.0% pomegranate peels) samples.

This study was aimed to determine the effect of milk fortification with encapsulated and non-encapsulated iron on the physiochemical, rheological and sensory properties of the functional yoghurt. Different concentrations of capsulated ferrous sulphate 5, 7.5, 15 mg / 100ml milk were used and represented as T2,T3 and T4 treatments respectively, as well as the treatment with non-encapsulated iron 15 mg / 100 ml as T1 and control treatment (C) in which yoghurt was made from whole milk without iron addition. The physiochemical, rheological and sensory properties of the products were tested during storage period at a temperature ( 5 ± 1) ° C. The results revealed that there was no significant differences (p<0.05) between control and other treatments in moisture, protein, fat carbohydrate, ash content. In addition, the fortified yoghurt samples were showed low ADV and PV values and better sensory and rheological properties.

This study was carried out to evaluate the effect three types of fruits puree (apple, banana, and cantaloupe) used as fat replacers at three ratios to fat (50:50, 75:25 and 100:0) w/w and high fat biscuit control (100% fat) to compare in baking biscuits on the chemical composition, physical and functional properties, and sensory evaluation of the biscuits. The results revealed that there was no significant difference between all samples in moisture as compared to the control sample. The highest content of moisture in samples 100% fat replacement was 2.59%. The fiber, ash and carbohydrate content of the biscuits increased significantly, as the replacement level increased. In contrast, the replacement resulted in a sharp significant decrease in fat content. The results increased significantly at (p≤0.05) among samples in weight and thickness of biscuits but the width, volume and specific volume decreased. The highest value of weight and thickness was in samples of 100% fat replacement ( 20.0%, 20.01% and 16.33%) in formulas (2,3,4) respectively, and the lowest was found in 50% fat replacement (16.0%, 13.67% and 12.52%). PH of all samples was not significantly different as compared to the control sample. The water absorption capacity of samples 100% fat replacers had higher than the 50% fat replacers. The appearance, flavor, taste, texture and overall acceptance, of all biscuits replaced with fruits puree exhibited no significant difference as compared to their control and was highly acceptable except appearance and texture in 100% fat replacers of apple were significant differences at (p≤0.05).

This study was conducted to examine the effect of different cooking methods such as; boiling, oil roasting, direct roasting, oven cooking and microwave cooking on Sensory evaluation of red meat of beef, goats, camels and sheep The four samples were obtained from Omdurman slaughter. The sensory evaluations such as; taste, odour, general appearance were conducted after cooking treatments for the above four samples with the fifth cooking methods (boiling, oil roasting, direct roasting, oven cooking and microwave) The results showed that the Sensory evaluation tests resulted in that microwave and oven red goat meat was the best one in taste, odour, juiciness and general appearance

تعتبر قشور الفاكهة والخضروات من المنتجات الثانوية التي تتراكم بكميات كبير أثناء معالجة الفاكهة والخضروات المختلفة والتي تعتبر جزءا مهما من النظام الغذائي الجيد. وتراكم القشور يمثل مشكلة خطيرا، حيث لها تأثير ضار على البيئة، هدفت الدراسة الحالية إلى استغلال القشور لرفع الجودة والقيمة الغذائية وإطالة العمر الخزني للمنتج الغذائي باستبدال دقيق القمح بمسحوق قشور الموز بنسب مختلفة (0، 10، 20 %) وشملت الدراسة ثلاث معاملات t0 الأساسية معاملة السيطرة و1t تتكون من المواد الأساسية مع استبدال بنسبة 10% و2 t تتكون من المواد الأساسية مع استبدال بنسبة 20 %. وتشير النتائج: أن مسحوق قشور الموز المجفف يحتوي على المواد الفعالة (الفينولات، الفلافونيدات، والقلويدات، التانينات وفيتامين C) حيث بلغت على التوالي (20.5، 9.2، 6.2، 6.5، 16.5) ملغم / 100 غم وله فعالية مضادة للأكسدة بلغت (24.89، 42.59، 56.99، 67.99، 89.99) % وأظهرت نتائج الفحوصات الكيميائية أن مسحوق القشور المجفف يحتوي على البروتين والرماد والدهن وبلغت نسبة الألياف (13.223 %) ويحتوي على العناصر المعدنية التالية (زنك وحديد ومغنيسيوم وبوتاسيوم وصوديوم وكالسيوم) وأعلى نسبة بلغت (3850% في k)) وله فعالية في التأثير على نمو الخمائر والأعفان في منتج الكيك إذ ظهرت فروقات معنوية بين المعاملة t0 وt2 كلما زادت نسبة استبدال مسحوق القشور في المنتج زادت مدة الحفظ وأن مستخلص قشور الموز له فعالية ضد بكتريا Pseudomonas, Staphylococcus، وليس له تأثير ضد بكتريا E.coli وبينت النتائج أن الوزن في جميع معاملات الكيك يزداد مع زيادة نسب الاستبدال وان الارتفاع والحجم يتناقص مع زيادة نسب الاستبدال بسبب وجود الألياف.

In the present study, the effect of using Turmeric powders (TP) and Clove Powders (CP) at levels 5 and 10% on chemical composition, caloric values, sensory characteristics, physical properties, minerals, phenols, flavonoids, β- carotene content of prepared snacks were evaluated. Peroxide values for snacks were measured during storage period for 15 days at room temperature. Results indicated that addition of TP and CP at levels 5 and 10% increased the amount of ash, fibers, carbohydrate, minerals, total phenols, total flavonoids and β- carotene in prepared snacks samples, while protein and fat content decreased compared with control. Utilization of TP and CP in preparing resulted in delayed rancidity and improved shelf life of snacks. Total calories of snacks decreased with both TP and CP, while increased in control. Nutritional value of prepared snacks improved with using TP and CP. All prepared snacks samples were accepted. Sensory characteristics and physical properties were differed by changing TP and CP levels. It was concluded that utilization of TP and CP improved nutritional value s and increased shelf life of snacks and are recommended to be used as food additives to gain nutritional and healthy benefit.

Soy protein (tofu) is the most inexpensive source of high nutritional quality protein. The biological value of soy protein is higher than that of casein. The study aimed to prepare croissant with spreadable tofu blends to enhance nutritional value and function. Spreadable tofu blends, with different flavors, were added to the croissant as filling materials. Seven samples were prepared. Samples included; control without addition, and with spreadable tofu only, tofu with chopped green olives, tofu with ground black pepper and chopped green peppers, tofu with sugar; tofu with guava pulp, and tofu with peach pulp. The croissant samples were subjected to chemical, physiological, microbiological and sensory assessment. Results indicated slight differences among treatments within the range of moisture. The protein, fat and ash contents in all the croissant samples stuffed with tofu were higher than the control sample. In contrast, control croissant showed higher carbohydrates content compared to the other samples. Water activity was decreased with extending storage time and addition of tofu mixtures. The sensory test of the croissant samples confirmed that the croissant samples with the tofu blends were more acceptable than the control sample and proved the superiority of the green olives sample and the peach sample among the formulated ones. The microbiological assay assured the safety of all samples.