The aim of this study was to investigate the physicochemical and antioxidant activity of carob pod powder and its use in preparing of functional drinks, and some confectionery products. The raw and heated (at 110˚C and 130˚C/20 min) carob powder was used in preparing of drinks. The concentrate carob drink was used in preparing of some confectionery products. The drying process significantly decreased the moisture and total sugars values in carob powder. The antioxidant activity (was measured by two different assays, which are DPPH radical scavenging activity and FRAP) of heated carob powder drinks was lower than the raw carob powder drink, while total phenolic not affected. The best sensory acceptability was observed with raw carob powder drink at ratio 1:2 (carob powder: water). The concentration process caused significant increase in total phenolic and antioxidant activity of carob drink. According to the sensory evaluation results, the carob concentrate was used in preparation of Toffee, Jelly candy and Turkish delight by 5%, 20% and 10%, respectively. The carob concentrate increased the antioxidant activity of the previous confectionery products. From these results the carob concentrate could be used in preparation of functional and healthy foods.

Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product’s formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.

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The objective of this study was to estimate the effect of pomegranate cultivar on the physical properties and the distribution of bioactive compounds in the different parts of its fruits. Three traditional Egyptian cultivars namely, Edkawy, Manfaloty, and Sahrawy in addition to Wonderful from the recent introduced accessions. The results showed significant variations in the peels, arils and rinds percentage, length, diameter, volume of fruit and arils, calyx diameter and index, peel thickness and peel thickness index, colour measurements (L*, a*, b* and h) of the outer peel and arils among the fruits of the four cultivars. Also, significant differences in bioactive compounds (type and content) were noted among the cultivars and the different parts of the pomegranate fruit. Edkawy fruits had the highest content of bioactive components followed by Wonderful, Manfaloty and Sahrawy, respectively. Total phenolics and total tannins were located mainly in the fruit peels while total anthocyanins and total flavonoids are concentrated in fruit arils and juice.

This study aimed to investigate the ability to cultivate the high-yield new Chinese okra varieties Yuncheng (Chinese 1), Xingyun (Chinese 2) and Red Chien (Chinese 3) in Egypt and compare their characteristics (chemical composition, Functional properties, antioxidant activity, and sensory properties) with characteristics of Egyptian okra cultivars (Balady and Roumy). The results appeared that all okra variety significantly differed in the plant height character. Also, the results showed that the Balady variety was late in flowering (took the maximum days to give flowers) followed by the Chinese variety Xingyun, while, Roumy and Chinese 1 varieties were early in flowering (took the minimum days to give flowers). The results presented the superiority in fruit number was achieved by the three Chinese varieties, and the Roumy cultivar. On the other hand no significant differences were found in okra fruit weights among all varieties, while, the maximum weight of fruits per plant was recorded in the Roumy and Yuncheng (Chinese 1) variety respectively. Chinese and Egyptian varieties of okra showed significant differences in chemical characteristics. The differences in the chemical characteristics significantly affected by the genotype and the environment and the interaction between them. Whereas the significantly (P ≤ 0.05) highest total phenolic, flavonoid contents and antioxidant activity were recorded by Chinese 3 variety (The purple okra fruits), while Balady one registered the lowest value. No significant difference could be detected in the content of chlorophyll A and B among different varieties. Moreover, the data of the functional properties showed that okra gum of different varieties is acceptable and has good waterabsorbing as additive in different food products.