Three trials have been carried out to prepare oat and barley milks with acceptable organoleptic properties and are free of unhealthy and harmful substances. These trails were (A) boiling of intact oat and barley grains after soaking but before disruption, (B) wet toasting of soaked grains before disruption, (C) disruption of soaked grains without heating. Effect of processing conditions (soaking, soaking + heating and soaking + toasting) and the ratio of grains to extracting medium on phytic acid content, % milk and % recovery of solids and protein in the resultant milk was studied. Some chemical and physical properties of the resultant milks were compared with that of cow milk (control). The results showed that process B has low yield of oat milk but higher recoveries of solids and protein in comparison with processes A and C whereas; process A was preferable to produce barley milk. Using sweet whey as an extracting medium instead of tap water caused an increase in total solids and protein contents and improved of organoleptic properties of resultant milks. About 13% on average of phytic acid was lost during the soaking of oat and barley grains. This reduction was increased to 16.56% after toasting of soaked oat grains while reached 21.73% after heating of soaked barley grains. Chemical analysis of oat, barley and cow milks showed that cow milk had higher fat and Ca contents than both oat and barley milks while, oat and barley milks contain more carbohydrates, phosphorus, potassium, iron and Zinc than dose cow milk. Cow milk and oat milk contain nearly identical amounts of protein and fiber is a big plus, dairy has none. With respect to the amino acid composition, isoleucine, methionine, threonine and tyrosin occurred at slightly lower levels in proteins of oat and barley milks than those of the FAO/WHO reference protein. Cow milk protein had slightly higher essential amino acids content than those in proteins of oat and barley milks. Both oat milk and barley milk exhibited higher viscosity and lower heat stability than those of cow milk whereas, titrable acidity and specific gravity values of these milks were approached those of cow milk.. Consequently, oat milk or barley milk can be a healthy choice for many peoples especially who are allergic to milk protein.

Effect of adding whey protein concentrate (WPC), β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) on the functional properties of Whipped cream was examined. Obtained results showed unchangeable values of pH, the highest pH was found when skim milk powder was used compared with other treatments. Higher overrun (%) was also found when β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) were incorporated in whipped cream than whey protein concentrate (WPC). Samples showed changeable values of whipping time .The sensory evaluation showed that treatment with alfalactalbumin (α-LA)was of the most acceptable flavor body & texture and appearance, as compared with other treatments .

Pea, beans-phaseolus, and cowpea seeds were used in preparing protein preparations (PP, BPP, and CP, respectively). The chemical composition and functional properties (protein solubility, water/fat binding capacity, foaming ability and stability, viscosity, and emulsifying activity and stability) were examined. In comparison between the three protein preparations, PP was the highest in moisture, protein, and fat while the lowest in fiber and carbohydrates. No significant difference between the ash content of the three preparations. PP, CP, and BPP covered the needs daily recommended total indispensable amino acids for old children 3-10y and adults and can cover the total sulfur amino acids by more than 61% and the aromatic amino acids by more than 135%. PP showed higher solubility in acidic pH regions, whereas, CP showed the opposite. BPP was the highest waterbinding capacity. The oil-binding capabilities of PP, BPP, and CP were similar. At pH 7.0, the foaming capacity of CP solution was double that of PP and BPP solutions. However, the foam of the BPP solution was the highest stability. The BPP was the highest in emulsifying activity and emulsion stability. From that PP, BPP and CP could be good sources of indispensable amino acids for old children 3-10 y and adults, especially aromatic amino acids. Also, they showed satisfactory functional properties as required in the manufacture of alternative food products.

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Oat milk, barley milk and their blend (1:1) were used as an alternative to skimmed milk in the processing of like low-fat butter spread with high quality and cheap. The product was stored in the refrigerator for thirty days and evaluated during this period nutritionally, physically and sensorial. The results obtained showed that all spreads were similar in their content of solids, fat, ash and differed in protein and carbohydrates. The spreads containing oat milk or barley milk or their mixture resulted in an increase in DV % of each carbohydrates, zinc, phosphorus and vitamins B 3 and B 6 . Oat and barley spreads without control spread were characterized by their fiber, iron, and selenium content. A high DPPH activity % of oat and barley spreads was detected, compared to control spread. The initial peroxide values (PV) of all spreads were increased during storage, however, the PV remained within legal limits. At the end of storage oat and barley spreads were of lower PV, compared with control spread. Wheying off and oiling off increased gradually of all spreads during storage. The rate of increase was higher in control spread. No significant differences in overall acceptability score were observed between oat-spread and control spread during storage, but they were slight significant when comparing with oat/barley-and barley-spreads. Barley spread had lower production cost followed by oat/barley-and then oat-spread compared to the control. Therefore, we recommend using barley milk or oat/barley milk as substitute of skim milk in low-fat butter spread.