This study was carried out to clear the effect of addition of pomegranate and lemon peel extracts as natural antioxidant on Feta like cheese quality. These extracts were added to cheese during manufacture at a rate of 0.25 and 0.50% of each extract. Cheese treatments were analyzed for chemical analysis, oxidative stability, microbiological examination and organoleptic properties, when fresh and after 7, 14, 21 and 28 days of storage at refrigerator temperature. Results showed that these extracts have a high content of phenolic compounds, and gave high antioxidant activity. As well as the addition of these extracts to cheese did not significantly affect the chemical composition but affected the oxidative stability, bacteriological and organoleptic properties of cheese samples. A clear reduction in peroxide and acid values of cheese samples containing natural extracts during storage period than control cheese samples where observed. As well as total bacterial, coliform, as well as yeast and mould counts of cheese samples contain natural extracts did not detected during storage compared with control cheese samples. Also, results showed that organoleptic properties of all cheese treatments improved by progressed of storage period until the end of storage. Cheese containing lemon peels extracts showed lowest flavour intensity and body characteristics than other cheese. From the previous results, it could be recommended the use of some natural extracts in feta like cheese manufacture such as pomegranate and lemon peel extracts at a rate of 0.5%, where it improved the sensory and bacteriological characteristics of cheese samples and increased stability against oxidation.

The aim of this study was to investigate the effect of replacement of wheat flour by barley or oat flour and the both together on the rheological properties of the toast bread dough. Wheat flour was substituted by six levels of barley and oat flour at a ratio of (5, 10 and 15% oat flour, 5, 10 and 15% barley flour) and were used in manufacture toast bread. The results showed that the bread containing 10% barley flour or 5% oat flour or both at ratio of 15 % gave the highest scores of sensory properties than the other treatments as well as the control. Therefore, these treatments (replacement of wheat flour by 10% barley flour or 5% oat flour or both by 15%) and their effect on rheological properties of toast dough were studied. The results obtained from farinograph showed that toast dough containing 10% barley increased the rate of absorption and duration of kneading dough and consistently for maximum strength and the weakness of the dough. However, the addition of 5% oats lowered the rate of absorption, while the access time and the stability of the dough and the dough weakness were increased. In the case of adding, both of barley and oat together as a replacement of wheat flour at a ratio of 15%, the results obtained of farinograph led to low rate of water absorption, while the arrival time, dough development, the dough stability and dough weakness were increased. Also, results of extensograph showed that adding barley at 10% led to a decline in rubber dough, flatten the resistance, the relative number and energy resulting dough. Moreover, addition of oats at 5% declined the rubber dough; figure the relative energy and the resulting dough while increasing resistance to flatten. Also in the case of mixing barley and oats together at ratio of 15% led to a decline in rubber dough. From the results, it can concluded that addition of barley at rate of 10% and oats at rate of 5% in the case of mixing barley and oats were the best ratio of 15% and replacement of water dough by sweet whey improved the rheological properties of dough.

The effects of stirred yoghurt fortified with red beet powder (RBP) on hypercholesterolemia rats were investigated during this study. Flavored yoghurts were evaluated for fibers and total phenolic compounds, identification of phenolic compounds of reed beet (RBP) powder. The chemical composition, physicochemical and rheological properties, color measurements and sensory evaluation of resultant yoghurt were evaluated. Thirty male rats were separated into 5 groups, group one negative control, as the other groups were organized hypercholesterolemia groups for two weeks after that, divided to 4 subgroups chase the 1st subgroup present while, positive control, the 2nd subgroup was fed on stirred yoghurt ,the 3rd and the 4th subgroups were given stirred yoghurt containing red beet powder at levels (1% and 2%) respectively. The results revealed that beet root powder had 7.5% fiber and high amount of total phenolic 12.18 mg/g. The level of phenolic compound in RBP there was a large difference with the identified components. The TS content of stirred yoghurt fortified with red beet powder (RBP) was increased by increasing the percentage added and increase the protein content. While the fat content decreasing. Generally, the higher per cent resulted in increasing viscosity value of yoghurt. Stirred yoghurt containing RBP had significant deferent of colour measurements and improved yoghurt properties for overall acceptability. Also, stirred yoghurt containing of RBP had significant different decreasing in organ weights (heart, liver and kidney) of the experimental rats. This study in all rats’ groups fed on stirred yoghurt containing of RBP decreasing of blood lipid profile (T.G, T.C and LDL-c values) and significantly increased the HDL cholesterol. On the other hand, results illustrated of positive group significant increase in liver enzymes (ALT, AST) and (uric acid and creatinine) kidney functions compared with yoghurt containing of RBP which decreased. The histopathological examination of heart, liver and kidney demonstrated more or less normalized in the rat’s groups fed on stirred yoghurt containing RBP compared to the positive group. Thus, the study descriptions that stirred yoghurt containing RBP have rich phenolic compounds and protect against hypercholesterolemia diseases.

The chemical composition and sensory evaluation of yoghurt adding to green tea (GTE) and coffee (GCE) extracts on obese rats were investigated. Ethanol extracts were prepared from green tea and green coffee and their total phenolic compounds and identified phenolic compounds were evaluated. Results showed that the GTE and GCE have highly antioxidant activities. Yoghurt was prepared from low fat buffalo's milk (1.5% fat) blended with 1 % of GTE or GCE. Addition of GTE or GCE had no significant effects on the chemical composition and sensory evaluation. Higher sensory scores were reported flavor for GTE and GCE yoghurt than control. It was also noticed that addition of GTE or GCE to yoghurt increased viscosity a key defensive effect on the gel-factors. Feeding of obese rats on yoghurt adding to GTE or GCE showed that significant differences low of weight compared to positive group. There were no significant differences of heart weights tissue while, kidney and liver weights tissues were significant differences. Also, fed obese rats on yoghurt supplemented with GTE or GCE decreased the lipids profile comparative with positive control group and improvement of liver and kidney functions. The best treatment was observed in yoghurt adding to green coffee beans extract which had lowest value of liver and kidney function parameters followed by yoghurt adding to green tea extract. The histopathological examination observed normalized in the groups fed yoghurt supplemented green tea and coffee beans extracts. According to this study, when added to green tea and coffee beans extracts could be increased the useful health effects of yogurt by intensifying antioxidant activity. Yoghurt adding to GTE or GCE had therapeutic effects on obese rats. Also improve the liver and kidney functions.

The chemical composition and sensory evaluation of yoghurt supplemented with green tea (GTE) or green coffee (GCE) extracts and its effect on reducing obesity complications in rats were investigated. Ethanol extracts were prepared from green tea and green coffee and their total phenolic compounds and identified phenolic compounds were evaluated. Results showed that the GTE and GCE have containing highly antioxidant activities. Yoghurt was prepared from low fat buffalo's milk (1.5% fat) blended with 1 % of GTE or GCE. Addition of GTE or GCE had significant effects on the chemical composition and sensory evaluation. Higher sensory scores were reported flavor for GTE and GCE yoghurt than control. It was also noticed that addition of GTE or GCE to yoghurt increased viscosity a key defensive effect on the gel-factors. Feeding of obese rats on yoghurt adding to GTE or GCE showed that significant differences reduced of weight compared to positive group. There are not found significant differences of heart weights tissue while, kidney and liver weights tissues were significant differences. Also, fed obese rats on yoghurt supplemented with GTE or GCE decreased the lipids profile comparative with positive control group and improvement of liver and kidney functions. The best treatment was observed in yoghurt adding to green coffee beans extract which had reduced value of liver and kidney function parameters followed by yoghurt adding to green tea extract. The histopathological examination observed normalized in the groups fed yoghurt supplemented green tea and coffee beans extracts. Supplemented yoghurt with green tea and coffee extracts could be increased the useful health effects of yogurt by intensifying antioxidant activity which had therapeutic effects on obese rats.