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This study investigated explore the effects of incorporating kumquat powder into coffee, focusing on sensory properties, chemical composition, bioactive compound content, and antioxidant capacity. Caffeine in coffee primarily acts as a central nervous system stimulant, reducing fatigue and enhancing alertness. It also boosts dopamine activity and stimulates adrenaline release, improving mood, concentration, and physical performance. However, kumquats may help mitigate some of caffeine's negative effects due to their rich content of antioxidants and dietary fiber. Notably, their high phenolic content (25 mg/g) combats oxidative stress associated with excessive caffeine intake, supporting cellular health. The fiber and natural compounds in kumquats aid liver function, promoting efficient caffeine metabolism and elimination. Although coffee is acidic and may irritate the stomach, kumquats exhibit an alkalizing effect post-digestion, helping to balance acidity and enhance digestive comfort. Additionally, kumquat essential oils contribute to cardiovascular support by helping to regulate blood pressure, potentially offsetting caffeine-induced increases. Sensory evaluation results identified the 5% kumquat mix (peel and pulp) as the most preferred formulation, achieving the highest overall acceptance score (7.9). This blend notably enhanced aroma (7.8), flavor (7.8), and mouthfeel (7.8), while maintaining a pleasant aftertaste (7.5).

Fresh date commercialization leads to significant waste, with approximately 30% of dates discarded due to low-grade classification. To combat food waste, date powder can be used in functional foods as a natural alternative to sucrose, which may be suitable for diabetics and those with food allergies. So, the present study was carried out to evaluate the effect of date powder as a natural sweetener instead of sucrose on the proximate chemical composition, physical properties and sensory characterizations of oatmeal cookies. However, the levels of replacement of date powder, which was used in the cookie's formula were 10, 20, 30, 40 and 50%. The proximate chemical composition of date powder was determined. It was noticed that the moisture percentage was 9.18%, while crude fat, and ash contents were found at low levels being 1.81%, and 1.61% respectively. The crude protein, crude fiber and total carbohydrates constituted 2.64, 4.81% and 84.76%, respectively. The chemical components result indicated that increasing the DP ratio of oatmeal cookies led to an increase in the moisture, crude protein, crude fat, crude fiber, and ash contents and a decrease in carbohydrate and total calorie content (p≤0.05) of the cookies compared to the control. Physical properties including weight, thickness, diameter, spread ratio and hardness in cookies up to 30% DP didn't differ significantly compared to the control; these ratios recorded the best results. Partial replacement of sucrose with DP produced darker and reddish-colored cookies compared with the control. The total score for overall palatability was acceptable for all cookies, but samples of cookies containing up to 30% date powder had a higher total score than the other samples. In conclusion, this study confirms that date powder can be incorporated at levels of up to 30% in cookie production while preserving and enhancing the nutritional, sensory, and physicochemical qualities of the final products.

Numerous studies have been demonstrated the beneficial effects of dietary fiber (DF) consumption in prevention heart disease, cancer, cholesterol, lipid regulation of glucose absorption, insulin secretion and constipation. Meats are undoubtedly major source of proteins with high biological value. However, most of the meat products are deficient in fiber. The aim of this study was to use artichoke leaves (AL) (Cynara scolymus L.) in meatballs to reduce the caloric content by fat substitution. Meatballs were prepared from meat fortification with four different level of artichoke leaf powder \"AL\" (2.5, 5, 7.5, and 10%). The results revealed that the meatballs were high contained in fiber, protein and low amount low in fats. The sensory evaluation of the meatballs gives acceptable sensory result in levels 2.5 and 5% AL, while 7.5 and 10% meatballs of AL were less acceptability. As well as study of texture properties in supplemented meatballs indicated that adding AL in meatball showed the highest effect on firmness, chewiness and gumminess, no significant differences between springiness and resilience. While showed significant decrease differences between cohesiveness, Meatballs containing artichoke leaves had lower of saturated fatty acids and higher of unsaturated fatty acids compared to the control and there was a significant increase in unsaturated fatty acids by the addition of fiber through artichoke leaves. It can be recommended that the necessity to adding 2.5, 5, 7.5 and 10% of artichoke leaves when making meatballs, to increase the meatballs' content of dietary fiber and protein and decrease their saturated fat content, which reflects the importance of consumption for patients with hyperlipidemia.

The present study was conducted to investigate the potential therapeutic effects of chia, sunflower seeds, and their mixture (CS, SFS and Mix) as rich sources of ALA in different concentrations (2.5 and 5%) on rats fed high fat diet. Forty-eight female albino rats weighting (150 ± 10g) were divided in eight equal groups (n= 6), the first group: Fed on basal diet. All remaining rats (n= 42) fed on high fat diet (HFD) and classified into the follow Group 2: positive control group. Groups 3 and 4: Fed on HFD +2.5 and 5% CS, respectively. Groups 5 and 6: Fed on HFD + SFS, respectively. Finally, groups 7 and 8: Fed on HFD +2.5 and 5%Mix, respectively. The experiment lasted for 28 days. The best results for liver enzymes were recorded in group four (5% CS) with percent of change 40.00, 48.75 and 22.96 for GPT, GOT and ALP, respectively. While, the best values of LDLc, serum glucose level and kidney function were recorded in group eight (5% Mix) where there was a significant reduction p ≤0.05 with percent of change 60.00 and 51.7% for LDLc and serum glucose level & 61.76 and 52.00% for urea and creatinine. In conclusion, this study recommended the incorporation of CS and SFS as functional foods in diet daily routine to provide more effective health benefits.

Effect of different percent of high caloric food components (Lupine, chickpea and soyprotien) with probiotics bacteria on some biological and histological parameters of albino rats were studied. Thirty adult male rats were distributed into six groups, the first one was kept as control group, while the other five groups were fed on high caloric diet and supplemented with some probiotic bacteria for 6 weeks. Results showed that body weight gain markdely was higher especially in the mixture of group (6) 1:1:1:1%) compared to control group and group which fed without probiotics. Also, this mixture with high probiotics lowered concentrations of total cholesterol, triglycerides, LDL-c, VLDL-c and decreased activity of AST and ALT enzymes to normal range. Furthermore, all mixture caused significant increase in HDLc and total immunoglobulin production (IgG, IgM, IgE, IgA) were higher than the mixture (1%lupine, chickpea, soyprotien) without probiotics. Histopathological examination showed amelioration of histopathological lesions seen in liver of rats received the mixture of seeds at different levels with probiotics. So, it could be recommended that intake of the mixture of lupine, chickpea, soyprotien and prpbiotics especially at 1:1:1:1 respectively may be useful for high caloric foods.

The present study investigated the effects of peel of pomegranate peel (Punic granatum L) on the blood glucose level, some physiological parameters as liver function, kidney function and histological properties of pancreas in diabetic rats. Rats were divided into 2 groups, the first group negative group, and the second group diabetic group which was divided into 4 group's positive control, and 3 diabetic groups fed on several diets (5%, 10%, 15%) of peel for 28 days. Peel was cleaned from impurities and washed with tap water. Drying in Oven air dryer at 45 °C for 48 hours to dry the peel and was ground in a Multi Mill apparatus and passed through a 50 mesh sieve to obtain a fine peel powder. Bodyweight gain, feed intake and food efficiency ratio were calculated at the end of experiment. Fasting blood sample were taken on day 28 for the determination of glucose level, serum urea, aspartate aminotransferase (AST) and glutamic pyruvic transaminase (ALT). The pancreases of all animals were carefully removed and slices from them were fixed in 85% alcohol for 24 hours, and then processed for paraffin embedding. Histological sections,7 micron-thick, were cut and stained with heamatoxylin and eosin. They were then microscopically examined to evaluate the effects of the three differant concentration of formalin on these organs. From the obtained resuits, treatment using pomegranate peel (Punic granatum L), reduced significantly glucose level in diabetic rats fed different levels of pomegranate peel and the decrease in blood glucose was proportionate with the increase in the level of the supplementation.

Reducing intake of saturated fat, dietary cholesterol and avoiding excess calories, which can lead to obesity, remain the cornerstone of the dietary approach to decreasing risk of atherosclerotic vascular disease. During the past 20 years, there has been renewed interest in other dietary components that might favorably improve lipid profiles and reduce risk of coronary heart disease (CHD). Fish oil, rich sources of omega-3 fatty acids, have sparked intense interest in both epidemiological studies, which suggest a favorable effect on CHD, and metabolic ward studies, which show a striking improvement in lipid profiles in hyperlipidemic patients. This research aimed to study the biological properties of some nutritional products supplemented with fish oil on hyperlipidemic rats. Thirty female albino rats (30 female), weighing 140 ±5g were divided into 6 groups and administered fish oil products daily for 28 days. Blood samples were taken from each rat and tested for total cholesterol, (LDL), (HDL), triglycerides, liver enzymes activities, kidney functions, progesterone and PRL hormone. Results showed that triglycerides, total cholesterol, LDL, VLDL, and liver enzymes activities (AST and ALT) were significantly increased, while HDL was significantly decreased in positive control group compared with the negative control rats. Treating hypercholesterolemic rats with 20% pizza contained 10% and 15% fish oil in hypercholesterolemic diet caused a significant improvement in these biochemical measures and the best results were achieved by using basal diet with 20% pizza contained (15%) fish oil. So, it could be concluded that fish oil is useful for hyperlipidemic patients and for the prevention of heart disease and hardening of the arteries.