Fruit peels are the byproduct that accumulate during the processing of fruits and represent a serious problem, as they have a harmful effect on the environment. Fruit peels are a rich source of natural bioactive, antioxidants and fiber compounds that play an important role in disease prevention. Wheat flour was replaced with mango and banana peel flour in proportions (10,20,30%), laboratory cake was manufactured and chemical properties & characteristics of mango and banana peel flour were analyzed and the effect of this on quality characteristics and sensory evaluation of laboratory cakes by estimating their chemical composition, estimation of mineral elements, active substances, antioxidant activity of the peels, cake product treatments and inhibitory activity of alcoholic extract of mango peel powder in a number of bacterial isolates. The results indicated that the powder of mango peels powder contains phenolic compounds (tannins, alkaloids, phenols, flavonoids). Mango peel powder is rich in mineral elements, the most important of which are (potassium and calcium), it has an inhibitory activity against bacteria(aeruginosa Pseudomonas, E.coli, Staphylococcus aureus) The increase in the percentage of replacement in the final product (cake) led to an increase in the active substances and antioxidant activity, as well as an increase in moisture content, mineral elements & fibers, and an increase in the weight of the final product. The results of sensory evaluation indicated that the 10% replacement ratio showed more acceptable results to the consumer.

This study was aimed to microbial evaluating and some sensory characteristics of local hens minced meat reserved in polyethylene bags treated with alcoholic clove extract. the experiment include chilled storing of hens meat on 4⁰ C for 10 daysThe study contained three different treatments: first one was control the second (B1) alcoholic clove extract 1000mg/ml, the third (B2) alcoholic clove extract 1250 mg/ml. minced hens meat was kept in the treated bags and cooling for (0, 5, 10) days then we made some microbial and sensory tests the results were:1- Treatment three (B2) conducted low percentage in aerobic bacteria and colon bacteria compared with the control.2- Treatment two and three (B1) (B2) conducted noticed improvement in the sensory evaluation specially in flavor and juiciness in different storage periods.3- Treatment three (B2) contributed in extend of shelf-life of preserved meat compared with control.From the foregoing we could conclude that preserve the meat in bags treated with alcoholic clove extract can make high improvement and low the microbial percentage and also can improve the sensory characteristics in chilled hens meat on 4 ⁰C.

This study includes the production of beef substitute from wheat gluten and its introduction into the manufacture of beef Burger, the properties and sensory evaluation were tested, as the functional properties of gluten were tested. When estimating the water absorption capacity, the gluten recorded the highest water absorption at pH 7, where the water absorption amount reached 2.69 ml/g gluten. The susceptibility to binding of fat was 1.5 g oil/g of gluten, as the chemical nature of the ability to bind to the lipid molecules. As for the sensory evaluation, it included the treatment A of gluten with saline solution %3 NaCl and treatment B Solution 4% apple vinegar and treatment C 15% soaking tamarind. The treated gluten with saline solution %3 NaCl scored the highest total sensory evaluation of 78.7%, and as for the treatment of gluten with a solution 4% apple vinegar recorded the lowest sensory evaluation rate of 58.8%, and treatment C 61.9 % that all of the gluten treatment included the boiling of the gluten with the above solutions for 10 minutes, separately. The results of the microbial analysis referred to possibility of well-protected burger for 4 days in a refrigerator after preparation, where the microbial contamination is within the allowed limits for human consumption.