Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p < 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.

Osteoporosis (OP) speaks to most regular metabolic bone maladies. This study was conducted to study the impact of Moringa oleifera leaves and seeds and their blends on osteoporosis in rats. Thirty five adult female albino of rats, of (180 ± 10 g) were divided into five groups, the first group, negative control group (-ve) and fed on basal diet only, the other four groups (7 rats each) were fed on basal diet containing 100 mg Prednisone Acetate as source of glucocorticoid/ kg diet to induce osteoporosis for two weeks. One group of them was served as a positive control group, the other three groups were fed on prednisone acetate diets containing dried moringa leaves (2.5%), moringa seeds (2.5%) and 2.5% of their combination at (1:1), respectively. Blood samples and femur bones were collected for estimating both serum and bone markers of osteoporosis. The results indicated that, supplementation with Moringa oleifera leaves and seeds and their combinations significantly increased (P<0.05) serum Ca and P in osteoporotic rats. There was significant increase (P<0.05) in serum free thyroxin (T4) and a significant decrease (P<0.05) in parathormone (PTH) in osteoporotic rats. Femur bone mineral density (BMD) were also significantly increased. The present examination suggested utilizing Moringa oleifera leaves and seeds and their blends as a good anti-osteoporotic activity.

Jojoba oil (JO) extracted from seeds has outstanding properties, including anti-inflammatory, antioxidant, and antibacterial activities, and can be stored forlong periodsof time. The unique properties of jojoba oil depend on its chemical composition; therefore, the effect of the jojoba genotype on the chemical properties and active components of the seed oil was evaluated in this study. Oil samples were collected from 15 elite Egyptian jojoba lines. The chemical composition, such as moisture, crude fiber, crude oil, ash, and crude protein of elite lines’ seeds was determined to investigate the variation among them based on the jojoba genotype. In addition, the iodine value was obtained to measure the degree of jojoba oil unsaturation, whereas the peroxide number was determined as an indicator of the damage level in jojoba oil. Fatty acid composition was studied to compare elite jojoba lines. Fatty acid profiles varied significantly depending on the jojoba genotype. Gadoleic acid exhibited the highest percentage value (67.85–75.50%) in the extracted jojoba oil, followed by erucic acid (12.60–14.81%) and oleic acid (7.86–10.99%). The iodine value, peroxide number, and fatty acid composition of the tested elite jojoba lines were compared withthose reported by the International Jojoba Export Council (IJEC). The results showed that the chemical properties of jojoba oils varied significantly, depending on the jojoba genotype.

HE AIM of this work to study influence of addition of Moringa Oleifera leaves or seeds on eht nutritional value, chemical composition, and sensorial properties of biscuits suitable for all customers.

Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C

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The demand for healthy items such as sugar-free, low-calorie, and high-fiber foods is rising. The increased fiber content in meals is a new trend in the fight against health problems like hypertension, diabetes, and colon cancer, among others. The effects of date pulp powder (DPP) as a sugar substitution on the chemical composition, nutritional values and sensory properties, of cake were studied. The obtained results revealed that, DPP had a higher concentration of crude fiber and ash (3.88 and 2.70%) than Wheat flour (WF) 72%, (1.04 and 0.65%). However, DPP constituted a little high potassium value (513.32 mg/100 g), followed by phosphors and magnesium (87.5 and 42.90 mg/100 g, respectively). Chemical compositions of date cake product were increased compared with the control cake. The mineral contents and vitamins of date cake product were increased as compared with the control. Sensory evaluation results indicated that, the date cake product had better taste and aroma compared to the control cake samples. The texture of the date cake product was lower compared to the control cake samples. In addition, there were no changes were found in overall acceptability for date cake product and control.