This study aimed to use red algae Pterocladia capillacea as functional food. Red algae was incorporated in the formulations of balady bread at 2, 3 and 4 %. The effect of supplementation on chemical composition, minerals content, physical, chemical, and sensory properties of balady bread besides, rheological properties of wheat flour were studied. The protein, lipid, ash and fiber contents in red algae were 25.21, 2.28, 25.13 and 11.29%, respectively. Red algae was rich in all minerals compared to wheat flour. Only, phosphorous was higher in wheat flour than in red algae. Red algae was rich in the total essential amino acids. Rheological properties indicated that water absorption increased gradually from 54.2% for the control wheat flour dough to 62.2% for wheat flour dough supplemented with 4% red algae. Also, dough development time increased slightly for wheat flour supplemented with different levels of red algae. Balady bread supplemented with 4% red algae had the highest fiber and ash contents (2.33 and 2.20%, respectively). Supplementation of balady bread with tested red algae led to increasing the minerals content. Firmness values decreased by increasing red algae levels compared to the control balady bread. Organoleptic evaluation indicated that control balady bread and bread supplemented with 2% red algae exhibited good organoleptic properties score.

Background: Essential oils and their fragrance compounds are a very important part of industry. Geranium extracts are used in numerous health disorders and medical conditions and has been validated as commercial exploitation in many industrial branches. Aim: Test the effect of geranium extract against spoilage and pathogenic bacteria, and test if it can be used for the development of novel systems for food preservation. Materials and Methods: Geranium steam extract and geranium n-Butanol extract were used as a natural flavor in food products. Results: The selected Geranium extracts were used as natural sanitizers to reduce and control pathogen contamination or the growth of native microflora. The inclusion of geranium extracts altered the antioxidant properties of the ice cream and jelly candy samples. Due to some limitations of the extract impacting on texture and color of the product, the extract was recommended to use at the lowest level. Conclusion: Geranium was found to be a good source of alternative for the future flavors of ice cream and jelly candy.