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Nowadays, food industry developing a range of plant-based milk as alternatives to cow milk in order to meet the requirement of protein in developing countries mainly for individuals suffering from lactose intolerance. Rice, oat and coconut milk are a plant-based milk alternative, which are rich in nutritional value. White chocolate was prepared from cow, rice, oat and coconut milk. The result of chemical composition of cow white milk chocolate showed no significant difference in the protein contents compared to white chocolate prepared from plant based milk. Coconut chocolate contains the highest percent of fat (58.30%) and fiber (5.40%) compared to white milk chocolate which showed (54.7%) of fat and non-fiber. The oat chocolate has the highest percentage of carbohydrates (44. 0%).Minerals results showed that calcium was high in cow and rice white milk chocolate and coconut white milk chocolate was high in potassium. The pH values of plant based milk were close to cow milk. Antioxidants activity of coconut white milk chocolate was the highest (64.60%) compared to other prepared chocolate. HPLC analysis of sugar profile extracted from cow milk chocolate showed the presence of lactose sugar at a rate of 3.90%, and its absence in chocolate prepared from plant-based milk. The sensory evaluation of white chocolate revealed that the overall acceptability of coconut chocolate, was more followed with oat, rice and the cow milk chocolate. This study provides new visions for plant-based milk alternatives which have high nutrients values to meeting the needs of lactose intolerant people.

Food alternatives are considered as the best choice of making a good diet. It includes carbohydrates, proteins, fats and calories. Chia seeds are one of the food alternatives, used as a replacer of eggs in food industry applications, because of its rich in omega-3 and omega-6, dietary fiber, ash, proteins, minerals, phytochemicals and a good source of calcium. It is an important component of the diet because of its chemical, nutritional and technological properties. It protects from obesity, osteoporosis, hypertension, Glutein allergy, cardiovascular diseases, cancer and diabetes. This research carried out to benefit from chia seeds as a replacer of eggs in making bakery products for vegetarians suffering from osteoporosis and its impact on final product quality. Cake, biscuit and pan cake were made by replacement eggs with 25% Chia seeds. Sensory evaluation results showed that no significant difference in taste, color, smell and overall acceptability (5, 4.86 and 4.66) compared to control samples (4.98, 4.92 and 4.92). Chemical composition results of chia seeds appeared a good source of boron, proteins, fiber, magnesium, calcium, potassium and phosphorus respectively, (1.116, 17.55, 32.82, 363.71, 621.81, 656.53 and 854.75), vitamins and antioxidants. Conclusion: Chia seeds could be used as a replacer to egg in cake, pan cake, biscuit for vegetarian people suffering from osteoporosis, because of its content of proteins, fiber, calcium, phosphorus, boron, magnesium and antioxidants.

جمع الأحاديث النبوية الشريفة التي تتناول موضوع الحيس، وتخريجها ودراستها في ضوء الهدي النبوي واستنباط ما تحويه من الفوائد والأحكام، وما حظيت به كتب السيرة النبوية من ذكر لغذاء الحيس، إلى جانب تحليل طعام الحيس وبيان مكوناته الغذائية وقيمتها الصحية.

Jerusalem artichoke is an untraditional vegetable crop that offers many health benefits to the human body. Therefore, the present study was carried out to estimate the effect of different ratios of Jerusalem artichoke powder on diabetic rats. Male albino rats (25 rats) weighting 160 ± 10 g used in this study. The rats divided into two main groups. The first main group (5 rats) fed on a basal diet (as a negative control group). While the second main group (20 rats) was diabetic induced by a single intraperitoneal injection from alloxan (150 mg/ kg b.w.) then divided into four subgroups. One of them fed on a basal diet as the positive control group and the other groups fed on a basal diet containing 10 %, 15 %, and 20 % of Jerusalem artichoke powder for 28 days. The result of sensory evaluation for pan bread fortified with 10 % Jerusalem artichoke powder was the best, this level showed non-significant changes, as compared with control pan bread. On the other hand, feeding rats with diets containing Jerusalem artichoke powder led to a marked improvement in all biochemical and biological parameters. The best results have recorded for the group treated with 20 % JAT. Additionally, histopathological examination of the pancreas showed that the adding of Jerusalem artichoke tubers to the diets of diabetic rats improved the pancreatic tissue. Therefore, we recommended the use of the Jerusalem artichoke plant in the different food applications.

The current study was aimed to preparation of an acceptable food product such as biscuits using different types of chickpea flour. The chemical composition of the variety of chickpea (local, import, tasaly) was determined. The obtained results indicated that the contents of moisture were: 9.4%, 11.3%, 7.1%g, respectively and the content of protein was greatest on local chickpea than that in the import & tasaly, that recorded ,11.8g, 9.6g, 8.4g, respectively while the crude fat was, 5.9g, 9,9g,5.5g, respectively. The content of amino acid ranged from 1.6, 1.8, 2.1, g/100 g and the carbohydrate, 58.3, 55.8, 63.7, g/100g respectively. The fiber content ranged from 4.2, 4, 4.3 g/100 g. In terms of Sensory evaluation of the results showed that fortification of biscuits with chickpea flour increased the coherence and the lightness of biscuit. Results indicated that as the fortified chickpea flour ratios increased, most of liking and sensory attributes increased. There were no significant differences between fortified and control biscuit samples in sensory evaluation except for flavor and color in general. Also, results indicated that Chickpea flour up to 30% level could be incorporated the formulation of biscuits without affecting their overall quality. Generally, it could be recommended that it is possible to produce acceptable food products such as biscuits using chickpea flour because it contains many nutrients that contribute to the treatment of some disease, especially malnutrition diseases.

With increase the food awareness of consumer, increased demand for products that have high nutritional value and provide health benefits by incorporation of new ingredients with the origin product. So, this study aimed to develop the pasta production formulation by using of mixture of wheat flour (WF) with chia flour (ChF) or quinoa flour (QF) at 20% or 40% and evaluating the chemical, nutritional, rheological, and sensory properties of the ideal pasta formula. The results were explained that ChF recorded higher content of protein, ash, fiber, and fat 16.56, 3.4, 8.95, and 33.43% respectively than WF and QF. Also, results confirmed the addition of ChF and QF contributed to the enrichment wheat pasta with energy and protein. Furthermore, ChF was recorded the highest content of energy 477.33 Kcal/100g compared with WF and QF. The consumption of 100g of pasta containing WF60% and ChF40% will cover the daily requirement of adult man for protein and energy, would be satisfied by 20.67 and 13.75% respectively. Water absorption and stability time was increased with increasing the levels of QF and ChF ratio in the dough, that due to increase the fibers content in QF and ChF, where dough stability time were increased from 4.0 for WF control to 5.0, 6.5, 7.5 and 9.5 min for QF20%, QF40%, ChF20% and ChF40% respectively. Results were appeared differences in the sensory scores were highly significant (p ≤ 0.05), particu- larly pasta formulas (WF60% + QF40%). On other hand, col- or, taste, and smell of pasta were differed from the WF control with the addition of 20 and 40% of ChF. In conclusion, this study recommended that the incorporation of chia and quinoa flour with wheat flour have beneficial effects for improving the chemical, nutritional, rheological, and sensory properties of food product pasta.

تهدف هذه المقالة إلى تسليط الضوء على جانب هام من حياة التونسيين في أواخر القرن 19 وبداية القرن 20 ألا وهو التغذية، وذلك من خلال التركيز على العادات والتقاليد الغذائية والتعريف بأهم الأطباق والأطعمة التي يتناولونها آنذاك وطرق إعدادها وتخزينها واستهلاكها، وقد اعتمدنا في هذا العمل على مصدر رئيسي هو كتاب \"الهدية أو الفوائد العلمية في العادات التونسية\" لصاحبه محمد بن عثمان الحشايشي الذي يعرض فيه أغلب العادات والتقاليد التونسية، وحاولنا انتقاء المعلومات المتعلقة بالأغذية وتبويبها في قسمين: أغذية يومية وأغذية احتفالية، مع تحليل أبعادها الرمزية ودلالاتها الاقتصادية والاجتماعية والثقافية. مكننا هذا العمل من الوقوف على الاستنتاجات الآتية: -أهمية الغذاء كأداة لقياس التراتبية داخل المجتمع التونسي (الحضر وأهل الريف والبدو) في بداية القرن العشرين. -ثراء التراث الغذائي التونسي نتيجة عملية التثاقف واستيعابه للتأثيرات الغذائية الخارجية. -ارتباط الأغذية الاحتفالية بالجوانب الدينية والاجتماعية ودورها في تمتين أواصر العلاقات بين الأفراد والمجموعات.