Abstract:The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

The chemical composition, expressible water (EW), water holding capacity (WHC), pH value, total acidity (as lactic acid), thiobarbituric acid (TBA), aerobic plate count, and sensory evaluation were determined in order to evaluate the effect of two different natural antioxidants combined with edible packaging on the stability of low fat beef product stored frozen for six months. The data showed that there were no changes in the chemical composition as a result of the addition of antioxidants. It also showed an increase in the (E.W) values as the storage time progressed correlated by decreasing in the (WHC) values. The increment in the (E.W) and the decrease in the (WHC) were the highest among the untreated samples. The data demonstrated decreasing in the pH values and increasing in the acidity values for the treated and the untreated samples. The reduction of pH and the increment of acidity were higher in the untreated samples compared by the treated ones. TBA values increased over time for all samples. The increment was rapid for the untreated sample. The reduction rate of color for the untreated sample was higher than the treated ones followed by the green tea treated sample, while flavor value for sample treated by the green tea was the lowest value compared with the other samples. The results indicated that the use of chitosan as edible film had delayed the proliferation of aerobic plate count.

The juice of either sugarcane (CJ) or sweet sorghum (SJ) is used as a raw material for the production of syrup (black honey).So far, no quality standards are reported for sugarcane juice or sweet sorghum as a fresh drink or raw material for the production of syrup. Therefore, this research was designed to study the quality of juice for each of them by replacing the sugarcane juice with sweet sorghum juice in proportions (25, 50 and 75%). The physic-chemical properties represented in TSS, pH, percentage of purity as their highest values in sugarcane juice (A1) and the lowest values for them in sweet sorghum juice (A5), while the highest degree of color unit was recorded in sweet sorghum juice (A5) and the lowest value for color unit in sugarcane juice (A1). Significant differences were found in the physical, chemical and sensory properties as a result of the different treatments with increase of replacement percentage. The reducing sugars, acidity, protein and color values were increased, while the decrement were found in TSS, percentage of purity, total sugars, fats, ash, and minerals (potassiumsodium-calcium-magnesium-iron). Citric acid (B3) treatment resulted in obtaining a light-colored juice with a higher content of reducing sugars compared with the other treatments, and the pre-heating (B2) to 80±0.5°C was improved the sensory properties and general acceptance. It could be concluded that the replacing rate of 25% (A2) with the pre-heating (B2) recorded the best sensory properties and is recommended for the production of canned juice or could be used as a raw material for the production of honey with a subsequent study of its production as a natural energy drink characterized for its long preservation period.

Gluten-free (GF) products are made using commercial flours formulas and are poor in protein, fiber, minerals and have weak physical properties that affect the quality of the final products. These factors are responsible for hampering adherence to the GF diet and for general dissatisfaction. The aim of this work was to evaluate the physio-chemical, functional and antioxidant evaluation of some combinations of GF flours formulas that have been prepared compared with available GF commercial flour formula in the local market. The moisture content of Gluten-free flour (GFF) formula sold in the local market used in the research was 12.60%. On the other hand, the prepared formulas' moisture content ranged from 12.23% (F2) to 12.90% (F3). The highest protein content was recorded with F2 and F4 formulas with no significant difference (p<0.05). Gluten-free flour formula had the lowest protein content (5.07% on a dry weight basis (DWB). In comparison to control (GFF), the amount of ash and crude fiber recorded in F2 doubled. The ash and crude fiber contents of the various formulas differed significantly. The GFF had the lowest ash and crude fiber content (0.51 and 0.31%, respectively on DWB). The highest values of total phenolic compound and antioxidant activity was observed in the F2 formula (313.15 mg/100g and 7.95%, respectively), followed by the F4 formula (226.56 mg/100g and 7.22%, respectively), then the F1 formula (223.57 mg/100g and 6.62%, respectively) on DWB. While, the lowest value was in the commercial flour formula sold in the local market (GFF) (75.10 mg/100g and 3.23%, respectively) on DWB. Gluten-free flours formulas exhibited high values for the water holding capacity in samples F2 (164.98%) and F1 (134.17%). While, GFF commercial flour formula showed lower water binding capacity in comparison to other GF flours formulas. Significant differences in the oil holding capacity of GF flours formulas were also observed. The mean values showed higher oil holding capacity for F2 (145.92%), followed by F4 (138.51%), F1 (130.11%) and F3 (126.64%), whereas, the lowest 75.43% was for GFF. The GF composite flour samples have close values and non-significant variations at p≤0.05 in the protein solubility. The increase in the values of emulsion stability and foam stability determined for GF flours formulas were significant at p≤0.05 as compared with those determined for the GFF commercial flour formula sample.

Lactose-free products are still not suitable for people who suffer from food allergy. Therefore, the present investigation was carried out to enhance the functional properties of ice soy milk fortified with different percentage of fresh kiwi (FK) and papaya (FP) at (5%, 10% and 15%) as well as a powder (KP and PP) at 0.5%, 1% and 1.5%. Fortifications led to an increment of the total flavonoids content to 40% with FP and 69% with FK, total phenols (20% and 35%) and tannins (36% and 60%) in FK and FP ice soy milk compared to control, respectively. Using citric acid before drying led to a loss of total phenols, flavonoids and tannins content by only 13%, 16% and 27%, respectively. Carotenoids were found to be at the highest level in ice soy milk with 15%FP in comparison to PP1.5% and FK15%. On the other hand, incorporation of kiwi or papaya powder causes decrements in overrun value. Ice soy milks were considered microbiologically safe. A high positive significant correlations were observed between ice soy milk bioactive components and DPPH, TP(r=0.638,P<0.01), tannins(r=0.673,P<0.01) and TF(r=0.727,P<0.01), as well as it had a negative significant correlation with NEB(r=-0.823,P<0.01) and yellow flavonoid(r=-0.829,P<0.01). The 'b' value was increment with increased percentage of fresh fruits and had a significant strong correlation with carotenoids(r=0.943,P<0.01), TP(r=0.871,P<0.01) and tannin(r=0.818,P<0.01). Ice soy milk produced with FK 15% as well as FP 10% could be used as a healthy acceptable frozen product especially people who suffer from lactose intolerance and food allergy syndromes.

Peaches are climacteric stone fruits and they establish an interesting alternative as a minimally processed (MP) product due to their characteristics like flavor, color, smell, and also because of its handling resistance. However, they have a short shelf life after a fresh cut due to enzymatic browning as well as the stone cavity collapse. The present investigation aimed to determine the combined effect of blanching, osmotic dehydration and preservatives on the quality and stability of minimally processed refrigerated (MPR) peaches. Fruits were cut into halves and subjected to osmotic dehydration using sucrose solution (40%) at ambient temperature (25-30 o C) for 4 hours. The pH of the syrup was adjusted with citric acid to 3.60. Potassium sorbate (0.75%), sodium bisulphite (0.45%) and ascorbic acid (0.50%) were then added to the syrup. Afterward, peaches were drained, packed under vacuum and stored at 4±1 o C. Physicochemical analysis (total soluble solids, pH, total acidity, color parameters total, phenols, total sugars, and ascorbic acid) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. During 60 days of storage, a decrease in pH, ascorbic acid (mg/100g), color (L* value) and sensory characteristics were observed. From the results obtained it was revealed that the MPR peach-halves showed good overall acceptability up to 30 days of storage at refrigerated temperature (4±1 o C).

Preparation of gluten-free products is a big challenge to the manufacturers with the main challenge of finding suitable alter-natives for gluten. Gluten-free products commercially available are poor sources of protein, fiber, minerals, and calories in the diet and poor sensory properties. Also, that GF products are not widely available and are both poor in quality and more expensive than gluten-containing products. The objective of this work was to investigate the chemical composition, functional properties, antioxidant activity, and total phenolic compound of some flours types as GF ingredients and compared to wheat flour containing gluten as a control. Among the GF ingredients used pseudocereals (quinoa and buckwheat), millet, rice, chickpea flours. The chemical composition of GF flours ranged between 10.34 – 11.71% moisture, 7.28 – 22.52% crude protein, 2.03 – 6.09% crude fat, 0.45 –2.37% ash, 0.34 – 5.56% crude fiber, 61.89 – 88.91% starch, 66.82 – 89.90% Carbohydrates and 385.13 – 406.99 Kcal /100g on dry weight basis. While, wheat flour (extraction 72%) contained 11.30% moisture, 12.26% crude protein, 2.46% crude fat, 0.59% ash, 0.61% crude fiber, 82.57% starch, 84.08% carbohydrates and 407.50 Kcal /100g on dry weight basis. The total phenolic compound content and antioxidant activity were (279.89, 517.92, 163.99, 50.67 and 232.19 mg/100g on dry weight basis) and (16.92, 43.83, 4.27, 2.75 and 8.20%) for quinoa, buckwheat, millet, rice, chickpea flours, respectively. Whereas, the total phenolic compound content and antioxidant activity for wheat flour was (147.56 mg/100g) and (4.26 %) on dry weight basis, respectively. On other hand, the results of water and oil holding capacity indicated that quinoa, buckwheat flours gave higher values than that observed for wheat flour. Also, it was found that quinoa, buckwheat, millet, rice, chickpea flours were higher soluble protein than the wheat flour. In addition, buckwheat, millet, rice, chickpea flours showed markedly higher foaming stability than of wheat flour.