Mixtures of 25% soy milk + 75% buffalo milk, 25% soy milk + 75% cow's milk and ABT-5 culture could be successfully used in production of bioyogurt characterized by high health and nutritional properties. These optimal combinations highly enhanced probiotic bacteria. The recommended level of 10 cfu.g of bifidobacteria as a probiotic was exceeded for soy milk yogurt treatments.

This study indicate the importace of some herbs as source of bioactive compounds such as thyme , sumac and carob on the chemical, sensory and biological evaluation of bread. Where, bread was prepared by adding thyme, sumac and carob at 1, 2.5% and 5% levels to wheat flour (72% extraction). Chemical composition, phenolic compounds, antioxidant activity (DPPH) and sensory evaluation of prepared bread were determined. Biological evaluation also conducted on hypercholesterolemic rats fed on diets containing thyme, sumac and carob bread for 45 days.The results showed that bread containing these herbs reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased and showed a significant decrease in serum ALT and AST enzymes. So it can be suggested that thyme, sumac and carob can be used in bread preparation at level 2.5% for lipid profil lowering and liver functions improvement .

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